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After the Hamas attack of Oct. 7 triggered Israel's invasion of the Gaza Strip, hundreds of thousands of Palestinians began fleeing from the North of Gaza to the South. As they fled, many Palestinians reported passing through checkpoints with cameras. Israel had previously used facial recognition software in the West Bank, and some Palestinians reached out to The New York Times reporter Sheera Frenkel to investigate whether the same was happening in Gaza.

Science correspondent Geoff Brumfiel talks to Frenkel about how Israel launched this facial recognition system in Gaza late last year with the help of private companies and Google photos.

Read Frenkel's full article.

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Fibroids are benign uterine tumors. So why does it matter that the majority of people with a uterus will have one before they are 50 years old? Physician Rachell Bervell, founder of the Black OBGYN Project, explains that when symptoms arise, they can be quite serious — from extreme menstrual bleeding to fertility problems. Plus, why they're very likely to affect you or a loved one.

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Scientists are testing the limits of artificial intelligence when it comes to language learning. One recent challenge? Learning ... whale! Researchers are using machine learning to analyze and decode whale sounds — and it's just as complicated as it seems.

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Baobabs are sometimes called the "tree of life" with their thick trunks, crown of branches and flowers that only open at twilight. But theories about their geographic origin was divided among three places: the savannas of sub-Saharan Africa, the Kimberley region of western Australia and the dry forests of the island nation of Madagascar. To solve this mystery, a global research team led by scientists at the Wuhan Botanical Garden at the Chinese Academy of Sciences examined high-quality genomic data from all eight baobab species.

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Chocolate may never be the same. The majority of chocolate is made in just two countries and erratic weather from climate change is decreasing cocoa production. A handful of extreme weather events—from drought to heavy rainfall—could have lasting effects on the chocolate industry. Yasmin Tayag, a food, health and science writer at The Atlantic, talks to host Emily Kwong about the cocoa shortage: What's causing it, how it's linked to poor farming conditions and potential solutions. Plus, they enjoy a chocolate alternative taste test.

Read Yasmin's full article.

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As artificial intelligence seeps into some realms of society, it rushes into others. One area it's making a big difference is protein science — as in the "building blocks of life," proteins! Producer Berly McCoy talks to host Emily Kwong about the newest advance in protein science: AlphaFold3, an AI program from Google DeepMind. Plus, they talk about the wider field of AI protein science and why researchers hope it will solve a range of problems, from disease to the climate.

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