How does the human digestive system actually work? Why can competitive eaters eat so much, so fast? Why do we like certain food textures better than others? Science writer Mary Roach is the author of books including “Spook: Science Tackles the Afterlife" and "Stiff: The Curious Lives of Human Cadavers." She answers these questions and more in her latest book, “Gulp: Adventures on the Alimentary Canal."
Skulls are potent symbols of death, life and danger, and they also can tell a fascinating story about natural history. Ross Reynolds talks with writer Simon Winchester about his new book about skulls and a man that obsessively collects them.
What a beautiful weekend we just had! Did you start a gardening project, do some weeding, or walk the neighborhood and get new ideas? Our gardening experts Greg Rabourn, Marty Wingate and Lisa Taylor join us to answer your questions at 206.543.5869. Show your appreciation for their expertise and become a member of KUOW at 206.543.9595.
According to the Center for Disease Control and Prevention, the rate of food allergies in the US has more than doubled over the past decade. The New York Times recently estimated that there are now about 5.9 million children in the United States with food allergies, not to mention another 2.3 million adults. So what’s new in food allergy research? Ross Reynolds talks with Dr. Dave Naimi, board certified in pediatrics and allergies and immunology. Dr. Naimi treats patients in the Everett branch of the Northwest Asthma and Allergy Center.