What is graduate school and how does it differ from the undergraduate experience? What drives people to go through another 4…5…6…or more years of school? Today’s show features some people who might be able to tell us about the grad school experience in the sciences. We have three grad students from the University of Colorado at Boulder:
* Joe Villanueva in the Molecular Cellular and Developmental Biology department.
* Annie Miller, in the Integrative Physiology department.
* Marcus Piquette, in the Astrophysical and Planetary Science department.
Each of them works in a lab with an advisor and is doing projects that will eventually lead to a thesis and getting a PhD, and they talk about what they do and what grad school is like.
Host: Joel Parker
Producer and Engineer: Joel Parker
Executive Producer: Beth Bennett
Additional Contributions: Beth Bennett, Susan Moran
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In today’s show we offer the following feature:
When it comes to reducing greenhouses gases, every little bit helps, and that includes managing the greenhouse gases produced by how we grow our food. Raising livestock and growing crops both generate greenhouse gases, and to gauge their impact, a new study takes the long range view. The results were published in a paper: “Measuring and mitigating agricultural greenhouse gas production in the U.S. Great Plains, 1870-2000” in the Proceedings of the National Academy of Sciences. It analyzes 100 years of agricultural production, and it takes this look at farming close to home – it focuses on the bread basket of the United States – the Great Plains, which includes eastern Colorado. Here to tell us more are scientists 
Ketones (start time 6:40) A growing body of scientific research demonstrates health benefits for many people with a diet that’s lower in carbohydrates, and higher in fats. In fact, some of this research indicates great therapeutic benefits,. One reason why may be that, when carbohydrate consumption is low enough, the body enters a state of “nutritional ketosis,” where it transforms fats into a molecule called, beta-hydroxy-butyrate, or “ketones”. In the absence of sugar and carbs, the body can use ketones as its primary fuel.
Polar Bears (starts at 6:30): It is well known that, right now, life for polar bears looks bleak. Warming temperatures mean the season for sea ice cover in the Arctic has become shorter and shorter. As sea ice provides a home and hunting ground for polar bears, both the number of bears and their health has suffered. There is even talk of them becoming extinct. But is this something that we should worry about in Colorado and other non-arctic regions around the world? We don’t have bears, right now we don’t have ice, and we have plenty of other concerns. Dr. Steven Amstrup, the Chief scientist for Polar Bears International, joins us on How on Earth to explain why we should care. He thinks that polar bears are the sentinels of global health and that they provide advance warning of some of the challenges coming to all species. That includes us humans. But he thinks if we act soon, we can save both the bears and ourselves.
We speak with 
Himalayan Glacial Lakes (starts at 5:20) Some scientists conduct their experiments in a laboratory — think clean white walls, artificial lighting, A.C. and a convenient coffee pot not far away. Not so for Ulyana Horodyskyj, a graduate student at the University of Colorado. For the last few years she’s been looking at glaciers and the lakes on top of them in Nepal. Last year she spent a year looking at how pollution affects glaciers high in the Himalayan Mountains. She hoped to set up the ultimate high-altitude laboratory on the oxygen-thin slopes of Mount Everest, but a fatal accident intervened. On this edition of How on Earth, she talks about her latest research, Himalayan glaciers and what it is like to do science at the top of the world.
Gulp [starts at 4:25] Bestselling author, 
Do Fathers Matter? (start times: 9:55 and 20:58) Today’s How on Earth show is part of the KGNU fall membership pledge drive. During this show we preview an upcoming feature of the book: “