Fact Check My Feed: Finding The Falsehoods In ‘Plandemic’ Science Friday continues to weigh the truth and sift through the seemingly never-ending stream of misleading claims about the novel coronavirus. This week, virologist Angela Rasmussen joins Ira to help us decipher the uncertainties around this week’s COVID-19 headlines. While what we know and don’t know about COVID-19 changes daily, some things are certain: Rasmussen lays out some of the many falsehoods in the viral “Plandemic” video that circulated last week. She also explains why it’s important to know that a small study that found coronavirus RNA in semen samples leaves many questions unanswered—and that the presence of viral RNA doesn’t necessarily indicate a sexually-transmitted virus. Plus, more fact-checking of misconceptions about herd immunity, and more. Global Flare-ups Of COVID-19 Hot Spots Each country has tackled “flattening the curve” of COVID-19 cases in their own way and some countries were hailed as early successes in containing outbreaks. But two of these countries have seen recent increases: In reports earlier this week, Germany saw 900 new cases in a 24-hour period and as of Thursday, Singapore has identified more than 750 new cases, almost all linked to dormitories of foreign workers. Reporter Maggie Koerth of FiveThirtyEight.com talks about what the increasing numbers might mean for U.S. states that have started to reopen. She also discusses COVID-19 cases in Africa and South America, plus more science news of the week, including scientists that have identified heat-resistant algae that could help bleached corals. Koji: The Mold You Want In Your Kitchen Koji-inoculated starches are crucial in centuries-old Asian foods like soy sauce and miso—and, now, inspiring new and creative twists from modern culinary minds. Rich Shih and Jeremy Umansky, two food fanatics, have written a new book describing the near-magical workings of the fungus, which, like other molds, uses enzymes to break starches, fats, and proteins down into food for itself. It just so happens that, in the process, it’s making our food tastier. You can grow koji on grains, vegetables, and other starchy foods, and make sauces, pastes, alcohols, and vinegars. Even cure meats. Umansky and Shih say the possibilities are endless—and they have the koji pastrami and umami popcorn to prove it. Subscribe to this podcast. Plus, to stay updated on all things science, sign up for Science Friday's newsletters.

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