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  Bono, the Irish lead singer of U2, for his advocacy and philanthropic support for global health and AIDS relief initiatives. — Deanna Branch of Milwaukee, whose son was diagnosed with lead poisoning from unsafe drinking water in their home, as Biden aims to replace all lead drinking water pipes in the coming decade.Kristin Christensen and Avarie Kollmar of Seattle, a mother-daughter pair who are sharing their story about caring for their injured Navy veteran husband and father.Ruth Cohen of Rockville, Maryland, a Holocaust survivor and volunteer at the U.S. Holocaust Memorial Museum who has warned against rising antisemitism. — Mitzi Colin Lopez of West Chester, Pennsylvania, an advocate for people brought to the U.S. illegally as children who have received protections under the Deferred Action for Childhood Arrivals program.Maurice “Dion” Dykes of Knoxville, Tennessee, who is training to be a teacher after a 25-year graphic design career as part of a program funded by the 2020 C...

  Humans also vary in their ability to extract sugars from starchy foods  as they chew them, depending on how many copies of a certain gene they inherit. Populations that traditionally ate more starchy foods, such as the Hadza, have more copies of the gene than the Yakut meat-eaters of Siberia, and their saliva helps break down starches before the food reaches their stomachs. These examples suggest a twist on “You are what you eat.” More accurately, you are what your ancestors ate. There is tremendous variation in what foods humans can thrive on, depending on genetic inheritance. Traditional diets today include the vegetarian regimen of India’s Jains, the meat- intensive fare of Inuit, and the fish-heavy diet of Malaysia’s Bajau people. The Nochmani of the Nicobar Islands off the coast of India get by on protein from insects. “What makes us human is our ability to find a meal in virtually any environment,” says the Tsimane study co-leader Leonard.