A coiled giant anaconda. They are the largest snake species in Brazil and play a major role in legends including the ‘Boiuna’ and the ‘Cobra Grande.’ CREDIT: Beatriz Cosendey. Get the Popular Science daily newsletter💡 Breakthroughs, discoveries, and DIY tips sent every weekday. South America’s lush Amazon region is a biodiversity hotspot, which means that every living thing must find a way to co-exist. Even some of the most feared snakes on the planet–anacondas. In a paper published June 16 in the journal Frontiers in Amphibian and Reptile Science, conservation biologists Beatriz Cosendey and Juarez Carlos Brito Pezzuti from the Federal University of Pará’s Center for Amazonian Studies in Brazil, analyze the key points behind the interactions between humans and the local anaconda populations. Ahead of the paper’s publication, the team at Frontiers conducted this wide-ranging Q&A with Conesday. It has not been altered. Frontiers: What inspired you to become a researcher? Beatriz Cosendey: As a child, I was fascinated by reports and documentaries about field research and often wondered what it took to be there and what kind of knowledge was being produced. Later, as an ecologist, I felt the need for approaches that better connected scientific research with real-world contexts. I became especially interested in perspectives that viewed humans not as separate from nature, but as part of ecological systems. This led me to explore integrative methods that incorporate local and traditional knowledge, aiming to make research more relevant and accessible to the communities involved. F: Can you tell us about the research you’re currently working on? BC: My research focuses on ethnobiology, an interdisciplinary field intersecting ecology, conservation, and traditional knowledge. We investigate not only the biodiversity of an area but also the relationship local communities have with surrounding species, providing a better understanding of local dynamics and areas needing special attention for conservation. After all, no one knows a place better than those who have lived there for generations. This deep familiarity allows for early detection of changes or environmental shifts. Additionally, developing a collaborative project with residents generates greater engagement, as they recognize themselves as active contributors; and collective participation is essential for effective conservation. Local boating the Amazon River. CREDIT: Beatriz Cosendey. F: Could you tell us about one of the legends surrounding anacondas? BC: One of the greatest myths is about the Great Snake—a huge snake that is said to inhabit the Amazon River and sleep beneath the town. According to the dwellers, the Great Snake is an anaconda that has grown too large; its movements can shake the river’s waters, and its eyes look like fire in the darkness of night. People say anacondas can grow so big that they can swallow large animals—including humans or cattle—without difficulty. F: What could be the reasons why the traditional role of anacondas as a spiritual and mythological entity has changed? Do you think the fact that fewer anacondas have been seen in recent years contributes to their diminished importance as an mythological entity? BC: Not exactly. I believe the two are related, but not in a direct way. The mythology still exists, but among Aritapera dwellers, there’s a more practical, everyday concern—mainly the fear of losing their chickens. As a result, anacondas have come to be seen as stealthy thieves. These traits are mostly associated with smaller individuals (up to around 2–2.5 meters), while the larger ones—which may still carry the symbolic weight of the ‘Great Snake’—tend to retreat to more sheltered areas; because of the presence of houses, motorized boats, and general noise, they are now seen much less frequently. A giant anaconda is being measured. Credit: Pedro Calazans. F: Can you share some of the quotes you’ve collected in interviews that show the attitude of community members towards anacondas? How do chickens come into play? BC: When talking about anacondas, one thing always comes up: chickens. “Chicken is her [the anaconda’s] favorite dish. If one clucks, she comes,” said one dweller. This kind of remark helps explain why the conflict is often framed in economic terms. During the interviews and conversations with local dwellers, many emphasized the financial impact of losing their animals: “The biggest loss is that they keep taking chicks and chickens…” or “You raise the chicken—you can’t just let it be eaten for free, right?” For them, it’s a loss of investment, especially since corn, which is used as chicken feed, is expensive. As one person put it: “We spend time feeding and raising the birds, and then the snake comes and takes them.” One dweller shared that, in an attempt to prevent another loss, he killed the anaconda and removed the last chicken it had swallowed from its belly—”it was still fresh,” he said—and used it for his meal, cooking the chicken for lunch so it wouldn’t go to waste. One of the Amazonas communities where the researchers conducted their research. CREDIT: Beatriz Cosendey. Some interviewees reported that they had to rebuild their chicken coops and pigsties because too many anacondas were getting in. Participants would point out where the anaconda had entered and explained that they came in through gaps or cracks but couldn’t get out afterwards because they ‘tufavam’ — a local term referring to the snake’s body swelling after ingesting prey. We saw chicken coops made with mesh, with nylon, some that worked and some that didn’t. Guided by the locals’ insights, we concluded that the best solution to compensate for the gaps between the wooden slats is to line the coop with a fine nylon mesh (to block smaller animals), and on the outside, a layer of wire mesh, which protects the inner mesh and prevents the entry of larger animals. F: Are there any common misconceptions about this area of research? How would you address them? BC: Yes, very much. Although ethnobiology is an old science, it’s still underexplored and often misunderstood. In some fields, there are ongoing debates about the robustness and scientific validity of the field and related areas. This is largely because the findings don’t always rely only on hard statistical data. However, like any other scientific field, it follows standardized methodologies, and no result is accepted without proper grounding. What happens is that ethnobiology leans more toward the human sciences, placing human beings and traditional knowledge as key variables within its framework. To address these misconceptions, I believe it’s important to emphasize that ethnobiology produces solid and relevant knowledge—especially in the context of conservation and sustainable development. It offers insights that purely biological approaches might overlook and helps build bridges between science and society. The study focused on the várzea regions of the Lower Amazon River. CREDIT: Beatriz Cosendey. F: What are some of the areas of research you’d like to see tackled in the years ahead? BC: I’d like to see more conservation projects that include local communities as active participants rather than as passive observers. Incorporating their voices, perspectives, and needs not only makes initiatives more effective, but also more just. There is also great potential in recognizing and valuing traditional knowledge. Beyond its cultural significance, certain practices—such as the use of natural compounds—could become practical assets for other vulnerable regions. Once properly documented and understood, many of these approaches offer adaptable forms of environmental management and could help inform broader conservation strategies elsewhere. F: How has open science benefited the reach and impact of your research? BC: Open science is crucial for making research more accessible. By eliminating access barriers, it facilitates a broader exchange of knowledge—important especially for interdisciplinary research like mine which draws on multiple knowledge systems and gains value when shared widely. For scientific work, it ensures that knowledge reaches a wider audience, including practitioners and policymakers. This openness fosters dialogue across different sectors, making research more inclusive and encouraging greater collaboration among diverse groups. The Q&A can also be read here.

Italian designer Alessio Fava’s Mondobruto is a sculptural terrarium series that imagines what happens when nature reclaims brutalist architecture.  Each miniature world pairs handcrafted concrete forms with live mosses and plants that slowly colonize the rigid geometries inside sealed glass environments. Inspired by Japanese moss cultivation, the living installations reflect on impermanence, decay, and the quiet persistence of nature. 

Fresh fava–also called faba–beans in Spain. The season for harvesting fresh faba beans in this region lasts from September into November. CREDIT: Carlos Castro/Europa Press via Getty Images. Get the Popular Science daily newsletter💡 Breakthroughs, discoveries, and DIY tips sent every weekday. Beef production is a significant source of planet-warming greenhouse gasses, and its land use often leads to deforestation. Plant-based food products are thus widely considered to be a more sustainable alternative. But there’s one problem: to most people, they don’t taste nearly as good as a juicy ribeye steak.  In particular, people don’t like fava beans (also called faba beans) because of their bitterness and the dry sensation they cause in the mouth, according to a Finnish consumer study reported by the University of Helsinki.The legume, however, has incredible potential. It’s highly nutritious and provides a great source of amino acids. What’s more, dried faba beans have more protein than red meat, and some studies have even suggested that eating them improves the motor skills of patients with Parkinson’s disease. “People avoid faba beans in cooking and in the food industry especially because of their bitterness. In their current form, faba bean products have not sold very well either,” Fabio Tuccillo, a sensory and consumer scientist conducting his doctoral research at the University of Helsinki, explained in a statement. “They are often also heavily seasoned to cover the bitter taste. Therefore, it is important to identify the compounds that cause unpleasant flavours.”  [ Related: A new ingredient could revolutionize white bread. ] The idea is that if scientists discover the compounds behind these flavors, they can modify them through new technologies, processing methods, and even plant-breeding approaches to make fava beans a better-tasting ingredient for plant-based foods. In this spirit, Tuccillo reveals in his doctoral thesis that the bitterness and mouth-drying feeling is associated with compounds called vicine and convicine, in addition to several amino acids including phenylalanine, according to the university. He also identified compounds responsible for the beans’ cereal-like smell.  Fava beans “can be used in a diverse range of food products, such as bread, pastry and other products. Once we know how to reduce the unpleasant flavour and sensation, we can produce increasingly pleasant faba bean raw materials,” explained Tuccillo, who is defending his doctoral thesis today. “Improving the sensory quality of raw materials made from faba beans is necessary, if the aim is to succeed in the food market with products supporting sustainable development and plant-based diets.”  Perhaps we’ll all be enjoying delicious fava bread sooner than you think. 

Get the Popular Science daily newsletter💡 Breakthroughs, discoveries, and DIY tips sent every weekday. Forget traditional garden rows and Pinterest-perfect raised beds. A new wave of gardeners—fueled by the rise of “chaos gardening”—is embracing a freer, wilder approach. Culinary plants are breaking out of the vegetable patch and popping up in unexpected places: nestled in flower beds, tucked into sidewalk cracks, or spilling from upcycled containers.  What is chaos gardening—and why is it so popular? Chaos gardening is the ultimate plant-lover’s rebellion. It’s low-stakes, low-structure, and high-surprise—perfect for gardeners who crave creativity over control. By scattering seeds or tucking plants in overlooked spaces, growers often discover new, more sustainable ways to cultivate food. It’s also a celebration of adaptability. Culinary plants like mint, thyme, and garlic can thrive in unique microclimates or unconventional containers. Mushrooms can grow on food scraps. And grain? That can thrive in your front yard. Take it from Brie Arthur, a horticulturist and author who’s turned edible gardening into an aesthetic statement. “As an avid food grower, I love experimenting with unusual crops like fava beans, sesame, turmeric, and rice!” she says. “Grains are a fun and practical food crop to include in gardens and containers—they are beautiful, bountiful, and always spark conversation. Brie Arthur is a horticulturist and garden enthusiast. Image: Courtesy of Brie Arthur The case for culinary plants outside the garden box Planting edibles outside traditional beds isn’t just unconventional—it’s often more effective. Herbs like basil, parsley, and nasturtium attract pollinators, while tucking garlic near ornamentals can reduce pest pressure. Hardscapes and vertical spaces create microclimates where herbs thrive, and growing among flowers often disguises plants from hungry critters. Mushroom grower and educator Misilla dela Llana takes it a step further. She grows oyster mushrooms on food scraps like corn cobs, garlic stalks, coffee grounds, even wine corks and bamboo toilet paper. “So far, I’ve had great results from garlic stalks and corn cobs producing multiple flushes of mushrooms,” she explains. “The bamboo TP experiment resulted in beautiful bouquets of oyster mushrooms!” She’s also integrated wine cap mushrooms into raspberry and dahlia beds, where they decompose organic matter and nourish surrounding plants—an edible garden that feeds itself. Yes, you can grow edible mushrooms kind of anywhere. Images: Courtesy of Misilla dela Llana Where to tuck edibles: Creative planting spots In the Flower Bed Along Walkways and Driveways Under Shrubs or Trees In Containers You Forgot You HadWendi Phan. “I repurpose unexpected objects, elevate containers, and grow vertically to guide plants toward the sun.” Her DIY tall garden bed on wheels is a great example of how to make tight spaces productive. Climbing and Trailing Chaos with a purpose This gardening trend is more than quirky—it’s adaptive and empowering. Misilla’s garlic growing approach is wonderfully low effort. “While garlic is grown as an annual crop, it’s a perennial, and the bulbs can be left in the ground to multiply,” she says. She also grows garlic from bulbils, tiny clones that develop on the scapes of stiff-neck varieties. It’s slower but more economical and disease-resistant. Winter sowing, for example, lets gardeners get a jump on the season while building resilience. “Winter sowing saves time, money, work, and space,” says Misilla. “I’ve noticed that plants are hardier and more resilient when exposed to adverse conditions outdoors in the early stages.” In zones like the Pacific Northwest’s 8b, she starts as early as December using recycled milk jugs and other DIY cloches. Another creative and decorative example comes from Michelle Akbashev of Everyday Gardening Tips, who turns bay laurel into a container showpiece. “Bay laurel makes a surprisingly perfect centerpiece for your decorative container,” she says. “It’s not only beautiful but also edible, perfect for snipping fresh leaves right from a pot near your kitchen.” Paired with Primo Wild Rose Heuchera and Evercolor Everillo carex, her low-maintenance combo delivers year-round impact. Your yard, your rules If it grows and you enjoy it, you’re doing it right. Whether you’re harvesting cherry tomatoes from a hanging basket, cultivating mushrooms on corn cobs, or tucking thyme between stepping stones, edible gardening doesn’t need to follow the rules. So go ahead—scatter seeds, repurpose that rusty wheelbarrow, or plant garlic between your dahlias. Culinary plants are thriving in wild new places—and your garden can be one of them.