Author and neurologist Oliver Sacks has prosopagnosia (face blindness) and he wrote about it in The New Yorker. The article isn't online, but here's an audio interview with him.

From The New Yorker's abstract of the article:

Severe congenital prosopagnosia is estimated to affect two to two and a half per cent of the population–six to eight million people in the United States alone.

(VIDEO: Edge.org)

Tobias has a creepy-fun blog post up today about Toxoplasma gondii, a parasite that causes rats to become attracted to cats, which can adversely affect the development of a baby within a pregnant women's body. The post digs into Stanford scientist Dr. — Read the rest

(Photo: Anders Krusberg/The Martha Stewart Show)

On Monday, May 18, I'll be on The Martha Stewart show. I'm going to demonstrate bunch of different projects from the pages of MAKE, and I'll also show Martha how to build a vibrobot. — Read the rest

March 15th, 2007 marked the 70th year since HP Lovecraft's death. Necronomicon junkies and devotees of the Cthulhu mythos celebrated that day with online commemorations. La Petite Claudine has a thoughtful series of related posts on her blog here (mostly in Spanish): Link. — Read the rest

Prosopagnosia is the scientific term for faceblindness. As Beware of the Blog's Iowa Firecracker describes it, "for some reason, my fusiform gyrus isn't hooked up properly and I can't recognize human faces." He She goes on to mention that she has been interviewed for an upcoming documentary about this rare condition, and that she met another faceblind for the first time, a guy named Glenn, who administers an email list for faceblind people. — Read the rest

Crema is the wonderful tan colored foam that appears on the top of a well-shot espresso. High quality espresso joints have a saying: "No crema, no serva."

I recently got a Rancilio Silvia espresso maker, generally considered the best consumer espresso model available. — Read the rest

A Boing Boing reader says: "Here's a taste test of the Cuitlacoche — which comes from corn fields that have been infected with spores. The resulting Mexican "delicacy" is corn that's black, bulbous and frightening."

In just a single serving, you'll experience a wide array of textures.