Roots

In this episode, we discover with the journalist Pierre Girard how cows can make the activity of a farm more respectful of nature.

Biodiversity is good for the environment but also for our taste buds.

If only 0.4 percent more carbon could be put into the earth every year, the increase in greenhouse gas emissions would stop immediately.

Agriculture has radically transformed the land and our way of life. But could foodstuffs created with biotechnology spell the end of traditional farming?

Plastic waste at sea is being colonised by bacteria. How will this affect marine ecosystems?

Is it possible to modify our genes?

How can you feed yourself self-sufficiently in the desert? An ancient superfood could hold the answer.

The scale of our world tests the capacity of the human brain, which struggles to understand the vastness of the universe.

The probability of life existing nowhere else but on Earth is slim.

How can we have more fulfilling sex? Ronja von Rönne meets couples and singles who have reinvented their sexuality.

Was everything better in the past? Twist meets nostalgia enthusiasts to find out.

A trip to one of Germany’s most disreputable neighbourhoods which is also a place of hope and community.

Political pressure and dwindling public funding mean that Europe’s museums are struggling to stay afloat.

Black market Botox clinics and DIY injections are putting people’s health at risk.

From queer cake sitting to sex positive tasting evenings, Tracks finds out about food and sexuality.

Pornographic deepfakes are among the most unsavoury aspects of AI. Data Sources investigates a worrying trend.

Some people are not interested in the here and now, what is so fascinating about living in yesteryear?

Using the latest technology, researchers are discovering the bright colours of ancient Greek art and architecture.  

Fixer Ignace Ivlev-Yorke reports from a Ukrainian army unit on the frontline.