Can we look inside our brains? Denise Camilleri of Opening Doors Malta interviews Dr Claude Bajada of Department of Physiology & Biochemistry about the science of the brain.
The video team consisted of THINK’s editor Daiva Repečkaitė, Dr Anne-Marie Callus from the Department of Disability Studies, and UM’s videographers, James Moffett and Sarah Zammit. The Department of Cognitive Science provided the props, and the Library kindly offered the venue.
Have you ever scrolled past a viral claim online and thought, ‘That sounds true’? Maybe it was a headline about a miracle cure or a diet hack. Or noticed how quickly new ideas spread online – sometimes before anyone has checked if they’re real? From scientific labs to TikTok feeds, we’re constantly asked to decide: What is true? And more often than not, the answer lies in one underappreciated scientific principle – reproducibility.
Who doesn’t love a tight, little meat package? Before the prudes boo me off stage, I’m talking about dumplings. These delectable morsels are found all over the world. In fact, it could be argued that every country or region has their own type of dumpling. Because, when you get down to eat, few things can match that universal, carnal appeal of a mouthful of warm, juicy meat (okay, that was the last one, I promise). While this is by no means an exhaustive list, we’ve selected six scrumptious dumplings to whet your appetite!
Most of us move through life with a quiet certainty that being alive is self-evident. We grow, think, love, worry, plan. We distinguish instinctively between what lives and what does not. A person is alive; a stone is not. A dog is alive; a machine is not. The line feels obvious, until someone asks us to explain it.
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