Russia is assembling a new group of engineers who will be responsible for crafting the nation’...arstechnica.com/?p=1240207
Enlarge / Excavations at the Upward Sun River site. (credit: Ben Potter)
Where did Native Americans come from? Over the years, lots of ideas have been considered, but genetic data eventually came down decisively in favor of one of them. Native Americans are most closely related to East Asians and must have...arstechnica.com/?p=1239161
Enlarge / Commercial Crew Astronaut Eric Boe examines hardware during a tour of the SpaceX facility in Hawthorne, California. (credit: NASA)
Almost since the beginning of the commercial crew program in 2010, the old and new titans of the aerospa...arstechnica.com/?p=1243215
For the United States, last year was a watershed in the launch industry. With 29 orbital launches from US soi...arstechnica.com/?p=1239127
The last time scientists got a good look at half the Earth in far ultraviolet light came in 1972, when astronaut John Young snapped some photos with a special camera during a spare moment of the Apollo 16 mission to the Moon. Since then, heliophysicists and other scientists interested in the complicated interplay between Earth’s upper atmosphere and outer space have su...arstechnica.com/?p=1239783
Step aside, Juicero—and hold my “raw” water.
Last year, Silicon Valley entrepreneur Doug Evans brought us the Juicero machine,arstechnica.com/?p=1239005
Enlarge (credit: Jon Wade and James Moore)
Part of our fascination with cold-and-dry Mars is its warm-and-wet past. What was Mars like when it had liquid water? Did any life swim in it? And where did the water go?
The most obvious explanation for that last question is that Mars’ wa...arstechnica.com/?p=1236625
Enlarge (credit: ESO/N. Kornmesser/Aurich Lawson)
When the object 1I/2017 U1 ‘Oumuamua was first picked up by telescopes in October, there was no question that it was an odd duck—and that’s saying a lot considering that we recently explored a comet thatarstechnica.com/?p=1235459
As the adage goes, the dose makes the poison. But the same can be said for our foods...arstechnica.com/?p=1235341