Short Wave

Two tiny transforming robots landed on the moon! These baseball-sized bots accompanied Japan's first successful lunar lander. They rolled out of SLIM as balls and transformed into a rover. The bots cracked down the middle to reveal a little camera in the center. The halves then acted as spinning wheels that helped them waddle, bounce and roll over hard terrain as they explored. In this roundup of space news, we also get into the latest turn about how much the universe is expanding and the Earthly analogs NASA astronauts are using to prepare for the forthcoming Artemis mission.

Interested in more space science? Email us your question at shortwave@npr.org.

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The war in Iran has disrupted the global fuel supply. That has sent airline prices soaring and cancelled scores of flights. This got Short Wave host Emily Kwong wondering: Could another fuel source help take us to the skies? Today on the show, we explore the chemistry and cost of sustainable aviation fuel. Along the way, we highlight two initiatives to create a regional SAF supply – one in Washington and one in Pennsylvania.  

Interested in more stories about the future of flying? Email us your question at shortwave@npr.org.

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Summer is here, your windows are open and the smell of…car exhaust and the latest wildfire are wafting in. This air pollution is harmful to almost every organ, including the brain. Today on Short Wave, we talk about one way air pollution may cloud your memory.

Interested in more episodes about how where we live affects us? Email us your question at shortwave@npr.org and we may turn it into an episode!

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Could standardizing chocolate help small-scale farmers? Chocolate scientist Julien Simonis thinks it could help persuade consumers to pay for higher quality chocolate, in turn helping out these growers. Every cacao bean is different, and for a long time, there wasn't a standard way of comparing the quality of chocolate. But in 2009, a sustainable agriculture nonprofit started a program called Cacao of Excellence. The goal was to develop a standard way of evaluating cacao just like those sommelier’s do with wine. So today, we’re going behind the scenes of a chocolate laboratory to see just how cacao is evaluated. 

This story was originally reported for NPR by science correspondent Ari Daniel. Read the full story here.

If you liked this episode, check out our episodes on how climate change is hurting chocolate production and how some people are making chocolate alternatives. 

Interested in more chocolate science? Email us your question at shortwave@npr.org.

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Until this week, the United States hadn’t approved a new sunscreen ingredient in over 20 years. That changed Tuesday, when the FDA approved a new chemical for U.S. sunscreens. It’s called bemotrizinol, and NPR science correspondent Maria Godoy joins us to tell us all about it — including the soonest it’s expected to hit shelves.

Interested in more science news? Email us your question at shortwave@npr.org.

Listen to every episode of Short Wave sponsor-free and support our work at NPR by signing up for Short Wave+ at plus.npr.org/shortwave.

CORRECTION: A previous version of this episode incorrectly referred to Dr. Heather Rogers as a spokesperson for the American Academy of Dermatology. She is a fellow of the academy.

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