Malaria hits the U.S. Plus, ticks can fly, best gelato in Italy, lab-grown meat

Here's what we know. Also inside: a dino's belly button, a supermassive black hole  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌    ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  

 

LAB-GROWN MEAT VIEW ONLINE

LAB-GROWN MEAT

LATEST U.S. CASES BUILD MALARIA WORRY Wednesday, July 12, 2023

In today’s newsletter, we try not to panic over U.S.-generated malaria cases, learn that ticks can fly, look at a dinosaur’s belly button ... and discover the best gelato in Italy.

PHOTOGRAPH BY STEVE GSCHMEISSNER, SCIENCE PHOTO LIBRARY Wait, didn’t the United States, after decades of effort, eliminate malaria within its borders 70-some years ago? So Americans don’t have to worry about a disease that still infects hundreds of millions of people and kills 1 million annually? Um. Recent malaria cases in Texas and Florida came from U.S. mosquitoes, like that shown above. They weren’t Americans infected on overseas trips returning home. Get used to it. A confluence of worldwide events are putting the U.S. and other places at greater risk. WHERE ARE THOSE DEADLY MOSQUITOES?

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STORIES WE’RE FOLLOWING

PHOTOGRAPH BY MICHAEL RICKS

A dinosaur ‘belly button’? This amazingly well preserved fossil (pictured above) shows that and more Oppenheimer: The secrets he protected and the suspicions that followed him Ozempic was tested on monkeys IUCN listed as endangered. Here’s what we know AI may be key to solving the most neglected women's health issues In 1845 explorers sought the Northwest Passage—then vanished Fish are dying of suffocation in oceans and rivers. What’s causing it?

Step inside an ancient mummification workshop

Here’s the scoop: where to find Italy’s most authentic gelato This supermassive black hole was formed when the universe was a toddler

WHEN TICKS FLY...

PHOTOGRAPH BY INGO ARNDT, MINDEN PICTURES Didn't expect that: Just when you thought ticks couldn’t get any worse (ie there are more of them, they spread Lyme disease, you have perpetual anxiety when hiking, etc), new science shows that they can, in a sense, fly. (Pictured above, a castor bean tick.) HOLD UP NOW. WHAT??

PHOTO OF THE DAY

PHOTOGRAPH BY ROBERT CLARK Running better: Paralympian sprinter Jarryd Wallace’s bio­ mechanics are analyzed at a Dallas lab. “There was a lot I was doing wrong,” says Wallace. The four-­time world record holder, whose lower right leg had to be amputated because of a muscle disorder, uses the lab’s analysis of his stride to run even faster. Related: How the Paralympic movement evolved into a major sporting event READ MORE

PAID CONTENT FOR TRAVEL TEXAS

Chasing adventure above and below ground in Texas National Geographic Photographer Sofia Jaramillo is known for her work in outdoor and winter sports. Now, she's swapping dizzying heights for subterranean depths and discovering the many adventures that lie below and above the surface in San Antonio, Texas. Follow along as she goes wild caving, bat-watching, and beyond. READ MORE

LAST GLIMPSE

PHOTOGRAPH BY DAVID PARRY, REUTERS Meat of the future? The USDA recently gave two companies permission to produce and sell meat grown from stem cells. From chicken nuggets to patties, your meaty favorites can be grown in the lab—without harming any animals. Have you tried it? Let us know what you think. (Above, a lab-grown in-vitro burger, from cattle stem cells.) IN-VITRO BURGER?

Today’s soundtrack: Biongiorno, Alessandra Amoroso This newsletter has been curated and edited by Jen Tse, Hannah Farrow, and David Beard. Want to say hello? We'd love to hear from you: david.beard@natgeo.com. Thanks for reading!

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