Kendra Pierre-Louis to helm Scientific American's Science Quickly during Rachel Feldman's parental leave

Scientific American announces an interim host for Science Quickly as Rachel Feldman begins parental leave, with award-winning climate journalist Kendra Pierre-Louis stepping in to host starting in November. In this episode, listeners learn about Kendra's background in climate reporting, her distinctive fascination with texture and disgust in food (notably mayo), and the topics she plans to cover—from climate solutions to psychology and fame. The conversation also touches on the show's approach to balancing serious science with lighter, human-interest stories. Fans can expect three episodes per week during the transition as the Science Quickly team navigates this leadership change and maps out future coverage, including upcoming AI and grief-bots discussions.

Introduction: Leadership transition for Science Quickly

Scientific American announces an interim host for Science Quickly as Rachel Feldman goes on parental leave until spring 2026. Award-winning climate journalist Kendra Pierre-Louis will fill in as host starting in November, bringing a decade of climate reporting and a track record across Popular Science, Bloomberg, The New York Times, and more. The episode centers on introducing Kendra, her interests, and what listeners can expect during the transition.

Meet Kendra Pierre-Louis: Background and perspectives

Kendra describes herself as a climate reporter by training, with extensive experience spanning a range of outlets. She emphasizes her interest in climate solutions and the human side of science, noting that climate touches everything and that solutions-oriented reporting is central to her work. A light but memorable moment reveals her distinctive stance on mayo, a recurring motif in her science storytelling.

“I hate mayonnaise,” she jokes, highlighting how personal quirks can fuel memorable science narratives. The conversation uses this to illustrate how texture and perception can drive public engagement with science.

The texture of food, disgust, and perceptual science

The discussion delves into texture, perception, and disgust as gateways to broader science topics. Kendra explains that texture influences taste and sensation, citing research on how rough textures amplify sour perceptions, and she shares her own experiences with food texture as a lens for storytelling. She also discusses categories of food textures—chewers, crunchers, suckers, and smishers—and where she fits within them.

Topics and approach: Climate, psychology, and beyond

Beyond food texture, Kendra expresses her passion for climate journalism, particularly its potential to reveal solutions and human impact. She also mentions exploring psychology and fame, including why people are drawn to fame and how fame propagates in society. The host notes she is excited to blend rigorous science with human-interest angles, aiming to make complex topics accessible and engaging.

What to expect in the coming weeks

The host team outlines plans for a mix of public-health context, extremism science,Animal stories, and lighter moments to balance the news cycle. The episode closes with a note that Kendra will be at the helm for a few months, and listeners will hear her voice three times a week during the transition, as the show continues to cover the horrors of the moment alongside moments of levity.