Search Results for: science

Budd & Leni

Photos via Wikimedia Commons

Bruce Handy | Tin House | March 2013 | 26 minutes (6,452 words)

 

They were fleeting and unlikely collaborators, for lack of a better word. He was a son of Jewish Hollywood royalty, she a Nazi fellow traveler and propagandist, though they had a few things in common, too: both were talented filmmakers, both produced enduring work, and both would spend the second halves of their lives explaining or denying past moral compromises. Which isn’t to say the debits on their ledgers were equal—far from it. Read more…

Searching for the Secret to Waking Up Early

Photo by splityarn

I abhor waking up. Every morning, I silence the first of my iPhone’s three alarms (set for 5:30, 5:45, and 6 a.m., thanks to the fact that I work East Coast hours from the West Coast), bend myself reluctantly out of bed, pick crud out of my eyes, and try to convince myself that today is going to be the day I become a morning person. It never works, though—in part, I suspect, because I’ve never learned the proper methods.

The big lesson of wake-up science is that one person’s perfect morning is another person’s hell. (Lady Gaga, for instance, has said that she does five minutes of meditation every morning. If I tried that, I’d be snoozing by minute two.) But with some effort and careful attention to what makes you feel alert and awake, waking up can go from painful to—well, not pleasant, exactly, but certainly tolerable. By the end of my experiment, I noticed that I was able to do more of my work in the mornings, leaving my afternoons more relaxed. And while my sleep inertia hasn’t disappeared altogether, it’s been cut down dramatically. Waking up for me used to be like turning around a battleship. Now, it’s like turning around a tugboat—not simple, certainly, but not the giant ordeal it once was.

-If you’re like me, “get up on time” is your New Year’s resolution, year after year. In this installment of his Self-Bettering series for Matter, Kevin Roose tries to do the impossible: become a morning person. Thanks to an experimental combination of alarm clocks, caffeine, music and more, he does.

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Autistic and Searching for a Home

Illustration by Kjell Reigstad

Genna Buck | Maisonneuve Magazine | Winter 2014 | 28 minutes (7,101 words)

MaisonneuveThis week we’re proud to feature a Longreads Exclusive from the new issue of Montreal’s Maisonneuve Magazine, about a young autistic woman who needs a home.
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The Rotten and the Sublime: A Reading List on Fermentation

Fermented products occupy a strange spot in contemporary food culture, being at once some of the most enduring staples of our diets — and some of the most faddish. From the fizzy kick of kimchi to avant-garde culinary experimentation in Copenhagen, here are five stories about our fascination with (and, sure, addiction to) deliciously rotten food.

1. “Why Bakers Love Their Mothers.” (Dana Goodyear, Food & Wine, November 2013)

Some of the oldest sourdough starters, dubbed mothers — “the bubbling, breathing slick of wild yeast and Lactobacillus bacteria that feed on flour and water” — date from the 19th century and are passed, like a heirloom, from one generation to the next. In this piece, Goodyear lingers on the moving emotional connections bakers develop with the bacteria in their kitchens.

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For the Public Good: The Shameful History of Forced Sterilization in the U.S.

Belle Boggs | The New New South | August 2013 | 62 minutes (15,377 words)

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We’re proud to present, for the first time online, “For the Public Good,” Belle Boggs‘s story for The New New South about the shocking history of forced sterilizations that occurred in the United States, and the story of victims in North Carolina, with original video by Olympia Stone.

As Boggs explained to us last year: 

“Last summer I met Willis Lynch, a man who was sterilized by the state of North Carolina more than 65 years earlier, when he was only 14 years old and living in an institution for delinquent children. Willis was one of 7,600 victims of North Carolina’s eugenics program, and one of the more outspoken and persistent advocates for compensation.

“At the time I was struggling with my own inability to conceive, and the debate within my state—how much is the ability to have children worth?—was something I thought about a lot. It’s hard to quantify, the value of people who don’t exist. It gets even more complicated when you factor in public discomfort over a shameful past, and a present-day political climate that marginalizes the poor.”

Thanks to Boggs and The New New South for sharing this story with the Longreads Community, and thanks to Longreads Members for your helping us bring these stories to you. Join us.

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The Top 5 Longreads of the Week

Below, our favorite stories of the week. Kindle users, you can also get them as a Readlist.

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The Passing of the Indians Behind Glass

Longreads Pick

Science writer Francie Diep on why natural history museums are taking down their indigenous cultures dioramas—and how dioramas themselves found their place in museums.

Source: The Appendix
Published: Sep 18, 2014
Length: 15 minutes (3,767 words)

A Birth Story

Meaghan O’Connell | Longreads | Nov. 6, 2014 | 57 minutes (14,248 words)

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It was Monday, June 2nd, and I was wide awake at 6 a.m. Maybe to some of you this hour doesn’t sound remarkable, but for me it was. It was the first day in a lifetime of six in the mornings, and I made the three-hour leap all in one go.

By this point, it was 10 days past my due date, and I had a very specific and recurring fantasy of being moved around town in a hammock flown by a helicopter. I wanted to be airlifted between boroughs.

When I told my fiancé, Dustin, this wish, he was quiet for a second. He had learned to reply to me with caution, but I imagine in this case he just couldn’t help himself.

“Like a whale?” he asked.

I laughed, standing on the curb somewhere. Actually yes, come to think of it: Like a whale.

On the morning of June 2nd I had been waking up “still pregnant” for quite some time—41 weeks and two days to be exact; 289 days. My mom was in town already, at an Airbnb rental a block away. Dustin was done with work. I was chugging raspberry red leaf tea, bouncing on a purple exercise ball whenever I could, shoving evening primrose oil pills up my vagina, paying $40 a pop at community acupuncture sessions I didn’t believe in, and doing something called “The Labor Dance.” The Dance (preferred shorthand) involves rubbing your belly in a clockwise direction—vigorously—and then getting as close to twerking as one can at 41 weeks pregnant.

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Our Problem Might Not Be Gluten, After All

There is more to wheat than gluten. Wheat also contains a combination of complex carbohydrates, and the Australian team wondered if these could be responsible for the problems. Gibson and his colleagues devised a different study: they recruited a group of thirty-seven volunteers who seemed unable to digest gluten properly. This time, the researchers attempted to rule out the carbohydrates and confirm gluten as the culprit. Gibson put all the volunteers on a diet that was gluten-free and also free of a group of carbohydrates that he and his colleagues called FODMAPs, an acronym for a series of words that few people will ever remember: fermentable oligosaccharides, disaccharides, monosaccharides, and polyols. Not all carbohydrates are considered FODMAPs, but many types of foods contain them, including foods that are high in fructose, like honey, apples, mangoes, and watermelon; dairy products, like milk and ice cream; and fructans, such as garlic and onions.

Most people have no trouble digesting FODMAPs, but these carbohydrates are osmotic, which means that they pull water into the intestinal tract. That can cause abdominal pain, bloating, and diarrhea. When the carbohydrates enter the small intestine undigested, they move on to the colon, where bacteria begin to break them down. That process causes fermentation, and one product of fermentation is gas. In Gibson’s new study, when the subjects were placed on a diet free of both gluten and FODMAPs, their gastrointestinal symptoms abated. After two weeks, all of the participants reported that they felt better. Some subjects were then secretly given food that contained gluten; the symptoms did not recur. The study provided evidence that the 2011 study was wrong—or, at least, incomplete. The cause of the symptoms seemed to be FODMAPs, not gluten; no biological markers were found in the blood, feces, or urine to suggest that gluten caused any unusual metabolic response.

Michael Specter, in The New Yorker, on the “gluten-free” craze and the science behind it.

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Photo: reid-bee, Flickr

Pot Kids

Longreads Pick

Inside the quasi-legal science-free world of medical marijuana for kids.

Source: Time Magazine
Published: Oct 22, 2014
Length: 15 minutes (3,949 words)