Maia Stern

If I knew what the future held, then it wouldn't be the future. But still, somehow, right now, with the world aswirl and upside-down and as I'm learning what it's like to live during a pandemic, I find that I'm compelled more than ever to look back in time. What better place to dig into nostalgia than the Tiny Desk archives? I loved all five of these solo performances, as each one makes me feel like I was right there in the room with them.

Volcanoes have been crucial to life on earth. Oozing lava helped form our planet's land masses. Gases from volcanoes helped create our atmosphere. But despite the growing field of volcanology, there's still a lot we don't understand about volcanic eruptions.

That's partly because volcanoes aren't easy to study. Getting the right equipment into remote locations under unpredictable circumstances can be difficult. More important, studying active volcanos can be dangerous.

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The first insect that Pascal Baudar ever tried eating was an ant he found in his kitchen. The verdict? "It tasted like some kind of chemical," says Baudar.

Most people would have probably given up on the bug-eating experiments right there. But Baudar? He's made it part of his life's calling.

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Kirk Lombard is a firm believer that one of the best ways to show your love for the sea is to harvest and eat its bounty — responsibly.

Lombard is an avid fisherman and fishmonger based in San Francisco. He runs the Sea Forager tours along the coast, teaching locals how to sustainably fish and forage for their own dinner from the ocean.

Some may think of dandelions as just unwanted weeds, but expert forager and nutritionist Debbie Naha says "a weed is just a plant growing where you don't want it to."

Naha loves to collect and eat dandelions when they bloom in the spring and again in early fall, when the days begin to shorten.