A team of surgeons at UPMC Presbyterian Hospital in Pittsburgh, Pennsylvania are being allowed to place the traumatically wounded victims of gunshot wounds into suspended animation to gain time before blood loss decreases the chance of survival or, in the survivors, permanent decreases in cognitive function and memory loss. The trial will allow this one team to use this technique on ten emergency victims, who will have their body temperatures decreased to 50F (10C) with a special focus on decreasing cellular activity in the brain.

The temperature drop involves forcing cooled saline through the heart to the brain, dropping critical tissue to temperatures low enough, they no longer require an oxygen source to remain intact. Normally, brain tissue begins to take permanent damage after 5 minutes without oxygen. In these trials, patients may remain in suspended animation for up to two hours, giving surgeons more time to rebuild and repair before attempting to revive the patient.

Our ancestors consistently looked for ways to eradicate apex predators who were a danger to their tribes by directly hunting humans and also by competing for our food sources. Today, many species of apex predators exist in controlled numbers in places we enjoy them, but rarely come into direct contact with them. To make our world safer, we've done almost too good a job as various species move closer to extinction with every successful poaching.

Food is one of our most basic needs, yet it represents culture, history, and individuality through our choices. Furthering our individuality, each person has medical and gastronomical limitations that add another layer of complexity to how we select what we eat. As such, it is a multilayered issue when you look at the future of food and how we might raise and prepare our food, with perhaps consumption being the only practice set in stone (unless they find a way for us to inhale our food, which doesn't sound very interesting to me).

In this futurepath, we'll look at the history of the human diet, current research on eating practices, and current food issues in order to identify how our food culture might change in the future.

It's a complex issue and there are bound to be unexpected consequences. Historic data show reduced hours per American workers since 1950 when the average American workers' hours were 1,920 per year to 1700 in 2012. Averaged per week, our work week has shrunk from 37 to 33 hours per week in 60 years.

Sadly, these work hour reductions aren't spread evenly. While the work week has shrunk, it has more to do with companies reducing their full time positions to reduce benefit costs. In truth, salaried employees and specialized blue collar workers have seen an increase in their hours since the 1980's. At Salon, Sara Robinson offers a history of the 40-hour work week, including how it came about and why it is becoming more rare of late.