2024-09-27
25 分钟Before we start, we want to big up New Scientists Live, our award winning festival of ideas and discovery.
It's the ultimate place to expand your mind and feed your curiosity.
And it's returning to excel London on Saturday the 12th through Sunday the 13th of October.
Over 80 exhibits, over 70 incredible speakers across five stages.
It's everything you love about science, technology and the world around you.
If you can't make it to London, we'll be live streaming the talks so you can join us from the comfort of your own home and hear some of the world's most interesting people as they discuss everything from the Big Bang to mental health, the magic of mycology and the world's biggest flowers.
If you're curious about life, the universe and our place in it, there's a talk for you at New Scientists Live.
For more information, visit NewScientist.com NSLivePod.
Hello, welcome to your weekly dose of essential science news from New Scientist.
I'm Rowan Hooper and with me this week is my colleague Sophie Bushwick.
On the show this week, we have the world's oldest cheese and its connection to synthetic biology, plus a collaboration between octopus and fish, and the latest on microplastic pollution and what we know about its impact on our health.
That's coming up.
But first, a few years ago I wrote about some pretty outlandish ideas on geoengineering to refreeze the Arctic.
And we've reported a lot on the podcast about the loss of ice in the Arctic and how it's accelerating.
And look, the whole scenario is so nightmarish that some of these outlandish ideas have been developed further.
Madeline Cuff is here to tell us the latest.
Maddie, you've got hold of some results of a field trial from a startup that's been conducting experiments in the Canadian Arctic.
So, but before we get into that, why are we even talking about refreezing the Arctic?
Hi, Rowan.
Yeah, as we mentioned that we have reported on lots before, the Arctic is one of the fastest warming places on Earth.