Gage Coon: An Earth scientist exploring the power of microbes
The PhD student’s research on how microorganisms digest compounds in their environment could enable advances in wastewater treatment. More
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Paving the way for greener ammonia production
New MIT research could lead to better materials for a fossil-fuel-free process for making the chemical that’s essential to fertilizer and other products. More
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Q&A with an MIT dining influencer
Michaela Brown loves telling stories about food and friends, from oxtail and ackee in Jamaica to Thanksgiving dinner in New Vassar, as an MIT Dining Ambassador. More
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Some democracies are struggling to ensure safe drinking water
Countries with developing economies provide at least some public water, but safety may lag because it’s less visible, researchers say. More
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Seeds of something different
Kate Brown’s book, “Tiny Gardens Everywhere,” examines the hidden history of urban farming, its extensive use, and the politics of growing food. More
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3 Questions: Exploring the mechanisms underlying changes during infection
Zuri Sullivan, a new assistant professor of biology and Whitehead Institute member, studies why we get sick, and whether aspects of illness, such as disrupted appetite, contribute to host defense. More
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Counter intelligence
Architecture students bring new forms of human-machine interaction into the kitchen. More
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Study: High-fat diets make liver cells more likely to become cancerous
New research suggests liver cells exposed to too much fat revert to an immature state that is more susceptible to cancer-causing mutations. More
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Q&A: The secret sauce behind successful collegiate dining
Andrew Mankus, MIT’s award-winning director of dining, describes why leading with a “students-first mentality” leads to better food offerings for the entire community. More
