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b"We have a new podcast! It\\u2019s called\\xa0Universe Of Art, and it\\u2019s all about artists who use science to bring their creations to the next level. Listen on\\xa0Apple Podcasts,\\xa0Spotify, or\\xa0wherever you get your podcasts.\\n\\n\\xa0\\nWhere\\u2019s The Beef? Lab-Grown Meat Gets U.S. Approval\\nPeople have been looking for meat-alternatives for decades. Vegetarians avoid animal products for many reasons, from concerns over animal treatment and slaughtering practices to the meat industry\\u2019s climate impacts. Methane from cows and other livestock contribute about 15% of all greenhouse gas emissions.\\nThere have been plant-based alternatives on the market for awhile now, but another method has quietly gained steam over the past decade: meat grown in a lab, using cultured cells. This past June, the U.S. Department of Agriculture approved two companies\\u2014Eat Just and Upside\\u2014to grow and sell cultivated chicken products in the U.S. Lab-developed beef will likely be next, while some companies are even working on cultivated pet food meat. (Lab-grown mouse meat kibble, anyone?)\\nBut will growing tissue in a lab actually reduce greenhouse gas emissions, and \\u2026 will people even want to eat it? Joining Ira to discuss this beefy topic is Casey Crownhart, climate reporter at the MIT Technology Review, who talks about how this kind of meat is made in a lab, the challenges the industry faces, and what lab-grown beef patty tastes like.\\n\\n\\xa0\\nHow Rising Temperatures Are Shifting The Ground Beneath Chicago\\nAs global temperatures rise, cities are typically hotter than rural areas. Tall buildings trap heat and temperatures don\\u2019t drop nearly as low at night.\\nOut of sight, just below the surface, it\\u2019s also getting hotter. Scientists are beginning to document the unexpected consequences of underground climate change.\\nA new study measuring the phenomenon used sensors to track increasing temperatures underground in Chicago and map how the earth has shifted beneath the city as a result.\\nIra talks with the lead researcher of the study, Dr. Alessandro Rotta Loria, assistant professor of civil and environmental engineering at Northwestern University, based in Chicago, Illinois.\\n\\n\\xa0\\nA Fish By Any Other Name: Inside The Effort To Bring \\u2018Copi\\u2019 To Dinner\\nPeople who live near freshwater rivers or lakes are likely familiar with Asian Carp. The fish are not native to the U.S., but over the last few decades their populations have exploded in waterways like the Mississippi River Basin and the Illinois River.\\nOver the last few years, there\\u2019s been a major PR campaign to move away from the name Asian Carp, in favor of a new name: \\u201cCopi.\\u201d The reason is two-fold: First, it joins a general trend of moving species\\u2019 names away from nationalistic associations, considering anti-Asian hate crimes during the COVID-19 pandemic. The other goal is to make the fish sound more delicious\\u2014creating a market that would incentivize fishing the Copi, hopefully reducing their populations.\\nJoining Ira to talk about this is Jim Garvey, director of fisheries, aquaculture and aquatic sciences at Southern Illinois University in Carbondale, Illinois.\\n\\n\\xa0\\nThanks To A Mesozoic Hot Spot, We Finally Know How Old The Utahraptor Is\\nSometimes Jim Kirkland wishes he had been alive 150 years ago.\\nThat\\u2019s when the golden age of North American dinosaur discovery began, and early titans of paleontology crisscrossed the Rocky Mountains unearthing dozens of new species that became household names, from the Stegosaurus to the Brontosaurus to the Triceratops.\\nBut a close second to that era is what Kirkland gets to see these days in Utah.\\n\\u201cI am doing that kind of discovery right now,\\u201d Kirkland said. \\u201cI\\u2019m just lucky to be alive.\\u201d\\nKirkland, Utah\\u2019s state paleontologist, uncovered and named the Utahraptor in 1993. The deadly predator became the official state dinosaur in 2018.\\nTo read the rest, visit sciencefriday.com.\\n\\n\\xa0\\nTo stay updated on all-things-science,\\xa0sign up for Science Friday's newsletters.\\nTranscripts for each segment will be available the week after the show airs on\\xa0sciencefriday.com."