Joe Palca

Joe Palca is a science correspondent for NPR. Since joining NPR in 1992, Palca has covered a range of science topics — everything from biomedical research to astronomy. He is currently focused on the eponymous series, "Joe's Big Idea." Stories in the series explore the minds and motivations of scientists and inventors.

Palca began his journalism career in television in 1982, working as a health producer for the CBS affiliate in Washington, DC. In 1986, he left television for a seven-year stint as a print journalist, first as the Washington news editor for Nature, and then as a senior correspondent forScience Magazine.

In October 2009, Palca took a six-month leave from NPR to become science writer in residence at the Huntington Library and The Huntington Library, Art Collections, and Botanical Gardens.

Palca has won numerous awards, including the National Academies Communications Award, the Science-in-Society Award of the National Association of Science Writers, the American Chemical Society James T. Grady-James H. Stack Award for Interpreting Chemistry for the Public, the American Association for the Advancement of Science Journalism Prize, and the Victor Cohn Prize for Excellence in Medical Writing.

With Flora Lichtman, Palca is the co-author of Annoying: The Science of What Bugs Us (Wiley, 2011).

He comes to journalism from a science background, having received a Ph.D. in psychology from the University of California at Santa Cruz where he worked on human sleep physiology.

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The Salt
2:23 pm
Wed November 16, 2011

The Secret To Foie Gras That Keeps Its Fat Is In The Liver

A jury member feels a piece of duck foie gras during a contest of local producers and producers from southwestern France.
BOB EDME ASSOCIATED PRESS

People get very riled up about foie gras, the fatty liver of ducks and geese.

Some are bothered by the force feedings the ducks and geese undergo to produce those fatty livers, which are 6 to 10 times the normal size. Others fear the fat itself – although foie gras enthusiasts insist that the delicacy is "surprising low in bad fats, and high in good fats."

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Science
10:01 pm
Wed November 9, 2011

Credit Controversy: Who Made Key Cosmos Discovery?

American astronomer Edwin Hubble looks through the eyepiece of the 100-inch telescope at the Mount Wilson Observatory in Los Angeles, 1937. In 1929, Hubble proposed that the more distant a galaxy is, the faster it appears to be receding from us, a concept that has become known as Hubble's law.
Margaret Bourke-White Time & Life Pictures/Getty Images

A controversy erupted earlier this year over who deserved credit for what many say is the most important astronomical discovery of the 20th century: the realization that the universe was expanding.

In 1929, American astronomer Edwin Hubble proposed that the more distant a galaxy is, the faster it appears to be receding from us, a concept that is known as Hubble's law.

Astronomer Mario Livio has worked with the Hubble Space Telescope for more than 20 years. "So clearly, anything Hubble is of interest to me," he says.

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Science
10:01 pm
Mon November 7, 2011

For Copernicus, A 'Perfect Heaven' Put Sun At Center

Nicolaus Copernicus made the astounding claim that Earth revolves around the sun, not the other way around. He's seen here circa 1515.
Hulton Archive Getty Images

It doesn't happen often, but there are times when a single book turns the world on its head. Isaac Newton's Principia unraveled the mystery of gravity. Charles Darwin's On the Origin of Species explained how evolution worked.

But before either of these, there was On the Revolutions of the Heavenly Spheres by Nicolaus Copernicus. It was published in 1543. In it, Copernicus made the astounding claim that Earth revolves around the sun, not the other way around.

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