Some bittersweet news: This is the last installment of Only Human. After two stimulating and fun years blogging at Phenomena, I’m starting a new job: building an investigative science desk for BuzzFeed News.
When I launched this blog I intended to write, as I put it in my first post, “stories about people — what we’re made of, what we do, why we do it.”
The human beat proved to be a bit too broad. This week, after looking back at all of my posts, I realized that Only Human has focused on a handful of subtopics: criminal justice, memory, obesity, dogs, kids, and the business of science. Below I’ve listed links to representative posts from each.
The best part about writing for Phenomena has been sharing this little corner of the big, bad internet with my smart, enthusiastic and frequently hilarious co-bloggers (and friends), Nadia Drake, Brian Switek, Ed Yong and Carl Zimmer. And our blogging overlord, Jamie Shreeve, couldn’t have been kinder or more supportive. Truly.
And readers! You, too, have been wonderful — curious, encouraging, inspiring, provocative, and (almost always) constructive. The comment thread on my post about losing my dog (which, after more than a year, is still going strong!) has been one of the most rewarding experiences in my writing career.
I look forward to seeing how Phenomena continues to thrive and evolve, and I hope you’ll check out BuzzFeed’s emerging science coverage. Though I won’t be on these pages anymore, you can always find me on Twitter or by email. Happy New Year to all — and here’s to new beginnings.
BEST OF ONLY HUMAN
Criminal Justice
Go Further
Animals
- This ‘saber-toothed’ salmon wasn’t quite what we thoughtThis ‘saber-toothed’ salmon wasn’t quite what we thought
- Why this rhino-zebra friendship makes perfect senseWhy this rhino-zebra friendship makes perfect sense
- When did bioluminescence evolve? It’s older than we thought.When did bioluminescence evolve? It’s older than we thought.
- Soy, skim … spider. Are any of these technically milk?Soy, skim … spider. Are any of these technically milk?
- This pristine piece of the Amazon shows nature’s resilienceThis pristine piece of the Amazon shows nature’s resilience
Environment
- This pristine piece of the Amazon shows nature’s resilienceThis pristine piece of the Amazon shows nature’s resilience
- Listen to 30 years of climate change transformed into haunting musicListen to 30 years of climate change transformed into haunting music
- This ancient society tried to stop El Niño—with child sacrificeThis ancient society tried to stop El Niño—with child sacrifice
- U.S. plans to clean its drinking water. What does that mean?U.S. plans to clean its drinking water. What does that mean?
History & Culture
- Meet the original members of the tortured poets departmentMeet the original members of the tortured poets department
- Séances at the White House? Why these first ladies turned to the occultSéances at the White House? Why these first ladies turned to the occult
- Gambling is everywhere now. When is that a problem?Gambling is everywhere now. When is that a problem?
- Beauty is pain—at least it was in 17th-century SpainBeauty is pain—at least it was in 17th-century Spain
- The real spies who inspired ‘The Ministry of Ungentlemanly Warfare’The real spies who inspired ‘The Ministry of Ungentlemanly Warfare’
Science
- Here's how astronomers found one of the rarest phenomenons in spaceHere's how astronomers found one of the rarest phenomenons in space
- Not an extrovert or introvert? There’s a word for that.Not an extrovert or introvert? There’s a word for that.
- NASA has a plan to clean up space junk—but is going green enough?NASA has a plan to clean up space junk—but is going green enough?
- Soy, skim … spider. Are any of these technically milk?Soy, skim … spider. Are any of these technically milk?
Travel
- What it's like to hike the Camino del Mayab in MexicoWhat it's like to hike the Camino del Mayab in Mexico
- Is this small English town Yorkshire's culinary capital?Is this small English town Yorkshire's culinary capital?
- This chef is taking Indian cuisine in a bold new directionThis chef is taking Indian cuisine in a bold new direction