NewsMakers

Max Moritz“In the long run, we found what most fear — increasing fire activity across large areas of the planet.”

Max Moritz, Wildland Fire Specialist, Department of Environmental Science, Policy, and Management (ESPM)
A June 12 Reuters story published in the New York Times was one of hundreds of articles published this summer about a study led by Moritz documenting that climate change will make wildfires more common worldwide. In a subsequent column in Nature reflecting on the media “firestorm,” Moritz said: “This fresh curiosity about the link between fire and climate change is an important opportunity, of sorts. The media and the public seem to be searching for the evidence they need to take climate change more seriously.”


Neil Tsutsui“Something sort of like a tap, tap, tap, tap, tap, sniff, sniff, sniff, sniff, sniff.”

Neil Tsutsui, Associate Professor, ESPM
The July 31 broadcast of the National Public Radio program Radiolab documented a road trip Tsutsui and a colleague took to determine whether California’s Argentine ants recognize each other — through a smelling ritual — as members of the same super colony. “We saw absolutely no aggression across the entire state, even when we compared ants from different continents, indicating that this social group is enormous, containing probably trillions of ants that all recognize each other as members of the same colony,” Tsutsui said.


Michael Anderson“Differences in customer flows … can therefore be attributed to the ratings themselves rather than differences in the quality of food or service.”

Michael Anderson (pictured right) and Jeremy Magruder, Assistant Professors of Agricultural and Resource Economics
A September 1 article in the United Kingdom’s The Guardian newspaper spawned widespread coverage of a study that was the first to link online consumer reviews with the popularity of restaurants. Focusing on 300 San Francisco eateries, the pair found that an increase of half a star on Yelp boosted a restaurant’s chance of selling out during prime dining times by as much as 21 percentage points.