Smithsonian Voices

From the Smithsonian Museums

Under the waves swirls a bed of sea grass. Above the water is a coastal home attached to a dock.

New Study Puts Smithsonian Conservation Efforts to the Test

The findings illustrate how people-focused initiatives benefit both society and nature

Yoshino cherry tree

The Hybridized Nature of Washington's Iconic Cherry Trees

A humpback whale breaches the surface of the ocean on a sunny day.

World's Biggest Whales Eat Three Times More Food Than Scientists Thought

Sequencing entire genomes from ancient tissues helps researchers reveal the evolutionary and domestication histories of species. (Thomas Harper, The Pennsylvania State University)

How Ancient DNA Unearths Corn’s A-maize-ing History

Although pumpkins and other gourds have become staples at Thanksgiving, they were not the only original crops in the Americas. Other crops domesticated around the same time, like sumpweed, little barley and goosefoot, are now gone from today’s palates. (Smithsonian)

Our Thanksgiving Menu Has Lost a Few Crops

A chocolate model of the African Bush Elephant in the rotunda of the Smithsonian’s National Museum of Natural History on top of a festive holiday cake celebrating the museum. (Smithsonian Institution)

How Elaborate Cakes Make Science Sweet

Schools of snappers, grunts and jacks on a seagrass plain at Hol Chan marine reserve, Belize. (Pete Oxford, International League of Conservation Photographers)

Can Genetics Improve Fisheries Management?

The traditional Thanksgiving turkey is delicious, but is it paleo? (Photo Credit: Tim Sackton via Flickr)

This Thanksgiving, Try the Real Paleo Diet

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Newly Described Fossil From Wyoming Sheds Light on When Frogs and Toads Lost Their Teeth

To Bridge Heritage and Science, the Smithsonian’s Inclusive Education Programs Empower Learners Through Culture and Community

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