Health and Medicine Sub-categories:
Ahead of the year’s biggest game, we discuss the state of the NFL following the serious injury suffered by Bills player Damar Hamlin.
Experts explain how you can make easy substitutes when baking that produce decadent desserts without all the calories and sugar.
Last month, Biden’s administration vowed to cancel $10,000 of student loan debt for the average borrower and up to $20,000 for Pell Grant recipients. We highlight what this move achieves (and doesn’t) and what solutions are needed to solve this problem long-term.
Over the past year, headlines covering workers striking or pushing to unionize have become commonplace. What’s driving this labor revolt?
We speak with a sports psychologist this week about the rising prevalence of mental health disorders among young athletes and what’s being done to improve support services and get rid of stigma both on campus and off-campus.
More Americans are turning to social media for their news instead of seeking out information from established news outlets. We discuss what’s driving this push and how it’s affecting information accuracy.
The U.S. is considered to have the world’s strongest military, yet many Americans are disconnected from this subsect of American culture. We speak with two experts about why this is and how the gap can be bridged between civilians and those who serve.
We speak with two experts about the growing early childcare gap in the U.S. and why bettering the sector starts with valuing these workers more.
Long before the pandemic, millions of people in countries across East Asia were accustomed to wearing a mask when they had a cold, it was peak flu season or just in a crowded space. We speak with two experts about the future of face masks in the U.S.
We speak with Adam Chandler, journalist and author of Drive-Thru Dreams: A Journey Through the Heart of America’s Fast-Food Kingdom about the events that fed into the rapid rise of the fast-food industry and how different chains are fighting to stay present and on-trend in today’s competitive restaurant landscape.