The young arachnids, spotted in Tennessee, were throwing out silk to fly to new territory when wind likely grounded them, expert says.
An estimated fifty to sixty sharks were spotted churning the water off a popular beach.
Forest clearing releases voluminous amounts of greenhouse gases. The carbon stored in the Amazon already has dropped by at least a third in two decades.
Sunday's death of Nola raises the stakes for saving the rare subspecies.
The UN meeting will focus on developed countries’ plans to curb global warming, but it could give Africa money to embrace clean energy.
The roots of today’s massive wildfires, says historian and former firefighter Stephen Pyne, lie in the old misconception that all fire is bad.
More From the Future of Food Series
Candy corn, the "worst Halloween candy," has been delighting and disgusting Americans since the 1880s.
Recipe-kit companies like Blue Apron and Plated are exploding. But can they really teach you how to cook?
The Gulf of Maine is warming faster than 99.9 percent of oceans, devastating cod stocks.
Emerging Explorer Caleb Harper takes us through the food computers in his lab at MIT CityFarm.