Alan Yu
Alan was a Kroc Fellow at NPR and worked at WNPR as a reporter for three months. He is interested in everything from health and science reporting to comic books and movies. Before joining us, he studied journalism at Northwestern University, and worked at Psychology Today, NPR's Weekend Edition, and WBEZ in Chicago.
-
City officials gave coronavirus vaccines to Philly Fighting Covid, whose brash CEO had no health care experience. After a WHYY investigation, the city cut ties with the group over alleged misconduct. -
Most preventive medical care that can't be handled via telehealth has taken a back seat in recent months, but that's starting to change. Here's what to ask when you schedule an in-person appointment.
-
Emptier grocery store shelves are helping to cultivate a growing interest in home gardening.
-
American men face higher rates of suicide than women and higher rates of incarceration. In the age of #MeToo, some men are turning to each other to build healthy esteem that builds up others too.
-
In a planned upgrade of Apple's operating system for iPhones, the Health app will include health records, so people can take detailed, personal health information anywhere.
-
More than nine of 10 farm owners in the U.S. are white. A movement to change that is selling farming to people of color as a healthy lifestyle — and a way to fight discrimination.
-
Some compare the democratization of personal computing in the 1970s to the current changes in access to genetic engineering tools, in part thanks to the CRISPR gene editing tool.
-
A diet high in saturated fats and sugars can affect the parts of the brain that are important to memory. Diet-linked brain changes can also make people more likely to crave unhealthful food.
-
Using light-conductive materials, researchers have built a robot hand that can sense shapes and textures. Soft robotics holds promise for better prosthetics or machines with a more "human" touch.
-
Too much salty goodness isn't great for health. Food companies looking to cut the sodium while keeping the flavor have a promising candidate: potassium chloride. But it's far from perfect.
