Why a ‘rip-off’ degree might be worth the money after all – research study 
What’s the difference between baking powder and baking soda? It’s subtle, but significant 
Bridgewater Associates Plans Major Employee Ownership Expansion in Milestone Year 
NASA Cuts Boeing Starliner Missions as SpaceX Pulls Ahead 
Yes, government influences wages – but not just in the way you might think 
Kevin Hassett Says Inflation Is Below Target, Backs Trump’s Call for Rate Cuts 
EU Delays Mercosur Free Trade Agreement Signing Amid Ukraine War Funding Talks 
Oil Prices Steady in Asia but Headed for Weekly Loss on Supply Glut Concerns 
6 simple questions to tell if a ‘finfluencer’ is more flash than cash 
ANZ New CEO Forgoes Bonus After Shareholders Reject Executive Pay Report 
Asian Markets Rebound as Tech Rally Lifts Wall Street, Investors Brace for BOJ Rate Hike 
NASA Astronauts Wilmore and Williams Recover After Boeing Starliner Delay 
Lab-grown meat: you may find it icky, but it could drive forward medical research 
FDA Adds Fatal Risk Warning to J&J and Legend Biotech’s Carvykti Cancer Therapy 
A Keimyung University research team has reproduced the taste and fragrance of civet coffee, known as “kopi luwak,” by scientifically identifying the digestion and fermentation conditions where civets live.
Consequently, civet coffee could now be mass-produced in a sanitary environment without having to harm animals.
The new civet coffee is available in three varieties, including one with a savory scent and moderate flavor, one with a distinct and fresh flavor, and one with a lot of fruit aroma. More than 40% less caffeine is present than in ordinary civet coffee.
The research team completed a patent application, trademark application, and vegan certification for the research findings, which will be published in academic journals in and outside South Korea.
