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1932

Explained

Bubbles at the bottom of a glass, viewed from above.
Food & Environment

Champagne bubbles: the science

As you uncork that bottle and raise your glass, take time to toast physics and chemistry along with the New Year

Collage with photographs, left to right, of three young boys, a father lying on his back outdoors with a young girl smiling down at him, and a man and a young woman standing next to each other. Overlaid on the photos is a bar graph showing the planet’s warming trend.
Food & Environment

A lifetime of climate change

Researcher Arun Agrawal has lived three decades on either side of a watershed: the United Nations Framework Convention on Climate Change, signed 30 years ago this June. His 60 years are a window into how far we have come, and how far there is to go.

Photograph of a person standing in the waters at the beach, staring out at the ocean.
Living World

Our oceans’ future: Hot and troubled

OPINION: Ocean warming, acidification and deoxygenation due to climate change — as well as pollution and development — threaten our global waters, but disaster is far from inevitable

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