Weather and Climate

This episode shines a light on crystals, and they’re sparkling right back at us! We’ll zoom way in on a diamond to understand the structure that makes crystals special, and hear about some unexpected crystals, too (hint: chocolate chip cookies contain a few different crystals!). Then, we take a look at how crystals form and get their cool colors. Plus, Marc and Sanden hunt down a hoax about Mesoamerican crystal skulls.

After getting a firsthand look at the history of trash, we’re having visions from garbage’s present and future this week. Producer Kunsang Dorjee visits a landfill to see what happens to our trash after we throw it away, and producer Ruby Guthrie shows us how we can make less trash and dispose the trash we do make in ways that are better for the planet. Plus: we hear from a kid who helped her class produce almost no waste during the school year. And our Moment of Um answers the question: if ants like sweet things, why don’t they attack beehives?

A pair of ghost shoes visit Molly with a message: it's time to think about garbage. They predict that Molly will be visited by three visions of garbage, one from the past, one from the present and one from the future.

Why do certain colors mean different things? We’re looking at green, red and yellow in today’s episode.

Humans have been predicting weather for a long time - way before modern technology. So how did they do it? We’ll meet the man who invented the word “forecast” and brought weather reports to the newspaper.

We don’t usually think about dust unless we’re cleaning up, but it’s all around us all the time. There’s more to this stuff than just boring, old grey specks. Way more.

What’s lurking in the depths of the ocean? Or your local loch? We’re diving deep into the world of water-dwelling mythical creatures in part three of our series on myths.

Was Atlantis a real city? If not, why have so many people gone looking for it? In part two of our series on modern myths and legends, we’re searching for lost cities.

Human-made plastics are super useful, but the fact that they last forever means we find ourselves with a plastic problem.

Today we shout out our love for the ECHO! (echo echo) Discover how these curious callbacks happen and why we hear them in some places but not others. We'll also play you the longest echo in the world and take you to an echo-proof room.

Today information is everywhere, but what should you trust? Can you spot the difference between well researched articles and stories full of opinion, errors or even lies? In our final chapter of “Prove It: How to find the facts,” we’ll find out how to think like a fact checker. Plus we’ll share clues on how to spot warning signs of bogus information. We also look into the claim that coffee stunts your growth and for our Moment of Um we explore the world of freckles. Today’s episode is sponsored by Build-A-Bear Workshop (buildabear.com), Vamousse (VamousseLice.com), Bombas (bombas.com/brains) and Ozobot (ozobot.com/brains). You can support Brains On at brainson.org/donate

Fair and fact-based news helps people make good decisions. That's why journalists work hard to get their facts straight. In the third installment of our series "Prove It: How to find the facts," we'll hear how one daring reporter got herself locked in a mental hospital to uncover injustice. We'll meet an 11-year old publishing her own paper and Washington Post reporter David Fahrenthold tell us how he makes sure his stories are accurate. And we'll find out if the claim that fish have no memory holds water. All that plus a fresh new Mystery Sound and a Moment of Um tackling the question: why do humans have a tailbone but no tail? Today’s episode is sponsored by Build-A-Bear Workshop (buildabear.com), Vamousse (VamousseLice.com) and Quip (getquip.com/brainson). You can support Brains On at brainson.org/donate

Last week, we heard about the tale of the Cuyahoga River -- a river in Ohio that caught on fire multiple times because it was so polluted. The river is now doing much better, but beyond the fact that it’s not on currently fire -- how do we actually know it’s healthier today? That’s when being a water detective really comes in handy. Plus: Our Moment of Um answers the question: "Why do dogs wag their tails?" Today’s episode is sponsored by Vamousse Lice (vamousselice.com) and Roshambo Baby (roshambobaby.com and offer code BRAINS).

Rivers are known for being wet. So how did a river in Ohio suddenly catch fire, not once, but several times last century? In part three of our water series, we'll explore the shocking tale of the Cuyahoga River. We'll look at how pollution led to this environmental tragedy and what's been done to address the problem. Plus, our Moment of Um explains why we say "ow!" when we're hurt.

We're having a snack attack in this episode and we're using it as an excuse to delve into the facts and history of some of our favorite snacks. How does popcorn pop? Who invented nachos? And where does salt come from? Plus, our Moment of Um tells us all about salt's buddy: pepper! If you want to hear more from our pals at Every Little Thing, you can check them out wherever you listen to podcasts or at https://www.gimletmedia.com/every-little-thing And you can find more Ear Snacks on your favorite podcast device or right here: https://www.earsnacks.org/

The aliens are coming to dinner! In this episode we wonder what food aliens might eat and talk to real scientists who've thought long and hard about this question. Plus, our friends at America's Test Kitchen show us how to whip up a delicious beef and broccoli dish. We'll lay out the cooking instructions step by step throughout the podcast so you can cook along. When the episode is over, you'll be ready to chow down. Find the recipe here: https://www.brainson.org/shows/2018/07/03/alien-cook-along And for more awesome recipes like this one head to americastestkitchen.com/kids This episode is sponsored by Plated (plated.com/redeem and offer code BRAINS).

From ice cubes to ice cream, cold things are a crucial part of cuisine. How do we use chill to our advantage? This is part two of our series on the science of cooking, a collaboration with the brilliant foodies at America's Test Kitchen Kids. This episode is (literally) super cool. We're figuring out how refrigerators work and why some of their parts are hot. We're traveling back in time to find out how selling ice became a very big business (for a while anyway). And we'll learn why ice cream makes people thirsty and how to make incredibly delicious paletas. Plus: Our Moment of Um tackles the question, "Why do mints make your mouth feel cold?" For more recipes and information for young chefs, head to americastestkitchen.com/kids to sign up for their newsletter. Brains On is sponsored today by Children’s Cancer Research Fund (ccrf.org/brainson)

One of the weirdest substances in the universe is right under your nose. No, not boogers. Water! Water seems ordinary, almost boring, but take a closer look and you’ll find a wonderfully weird molecule that behaves like nothing else in the universe. It can move up against gravity. It can absorb lots of heat energy without getting super hot. It can dissolve almost anything. It carves canyons and quenches our thirst. Why is water so weird, and why does that matter? Listen to find out! Today’s episode is sponsored by: KiwiCo (kiwico.com/brainson); Children’s Cancer Research Fund (ccrf.org) and ModCloth (modcloth.com and offer code BRAINSON)