This week, Ron Smith, the leader of Seattle’s Police Officers’ Guild, resigned. His resignation came after the fallout from a comment he posted to Facebook that read, “The hatred of law enforcement by a minority movement is disgusting … #Weshallovercome.”
However, according to Smith, his resignation has more to do with his approach to police reforms. So what does the city need to do next to keep police reform moving forward under new leadership?
They were Neanderthals living roughly 40,000 years ago in a cave in Goyet, Belgium — and they were eaten by their own kind. That's the finding of a recent study published in Scientific Reports. The authors report that Neanderthal bones found in this cave show signs of being butchered, cracked to extract marrow, then used to shape tools.
These are undeniable signs of cannibalism, says anthropologist and study author Hélène Rougier of California State University, Northridge.
After months of bargaining and backroom arguments, the Senate has voted in favor of a new national standard for labeling food that contains ingredients from genetically modified crops. The essence of the deal: Companies will have to disclose their GMO ingredients, but they won't have to put that information right on the label.
Many food companies are fiercely opposed to such GMO labels because they believe consumers will perceive them — incorrectly — as a warning that those products are nutritionally inferior or even unsafe to eat.
Summer break for many students is a time to kick back, play outside, and hang out with friends. For a significant portion of public school students in the United States, however, the end of school also brings a familiar question—what's for lunch?
For 12 years, Chester, Pa., had no supermarket. In an effort to end this so-called food desert, a local food bank plunked down a nonprofit grocery store in the impoverished Delaware County city in October 2013.
Area food bank Philabundance opened the new store, called Fare & Square, in the same footprint as a former supermarket at the corner of Trainer and 9th streets.
Consumer interest in healthy grains could sow the seeds for some long-forgotten bread wheats to make a comeback, according to an opinion article released Monday in Trends in Plant Science — presumably the Vogue of botany.
During his daily bus commute in the bustling Indian city of Hyderabad, there was something that really bothered Narayana Peesapaty.
"Everybody was eating something on their way to work," says Peesapaty, who was working as a sustainable farming researcher for a nonprofit organization at the time. But it wasn't his fellow bus riders' snacking habits that troubled him. It was their plastic cutlery.
This summer, diners in New York, San Francisco and Los Angeles will get their hands on a hamburger that has been five years in the making.
The burger looks, tastes and smells like beef — except it's made entirely from plants. It sizzles on the grill and even browns and oozes fat when it cooks. It's the brainchild of former Stanford biochemist Patrick Brown and his research team at Northern California-based Impossible Foods.
The startup's goal is like many in Silicon Valley — to create a product that will change the world.