Rebecca Boyle's profile photo

Rebecca Boyle

Colorado Springs

Freelance Science Writer at Freelance

Author of OUR MOON, a new human history, @randomhouse @sceptrebooks 🌕 📝 @sciam @quantamagazine @nytimes @TheAtlantic etc. Life is short but sweet for certain.

Featured in: Favicon medium.com Favicon nytimes.com Favicon nature.com Favicon indiatimes.com Favicon wsj.com Favicon gizmodo.com Favicon nationalgeographic.com Favicon nbcnews.com Favicon newsweek.com Favicon pbs.org

Articles

  • 3 weeks ago | newscientist.com | Rebecca Boyle

    When Michael Collins floated above the far side of the moon during the Apollo 11 mission in 1969, he knew he would be remembered as the loneliest human in history. He recalled feeling unafraid, almost exultant, thinking about everything on the other side of the moon: Neil Armstrong and Buzz Aldrin on the lunar surface and, beyond that, every creature on Earth and everything humanity had ever built. On his side, as Collins wrote in his memoir, was “one plus God only knows what”.

  • 1 month ago | nybooks.com | Catherine Hall |Katie Kitamura |Brandon Shimoda |Rebecca Boyle

    Charting an Unheroic Past With her densely textured, ambitious, and deeply collaborative scholarship, the historian Catherine Hall has transformed public discourse about slavery.

  • 1 month ago | yahoo.com | Rebecca Boyle

    This article was produced by National Geographic Traveller (UK). Wild greens and herbs have been part of our diet since the dawn of time, and it was only at the beginning of the 20th century, when food and farming became heavily industrialised, that their popularity dropped off. In the 2010s, however, they saw a resurgence, with high-end chefs like Rene Redzepi in Copenhagen, Michel Bras in Laguiole, France, and Dan Barber in New York incorporating hyperlocal, foraged ingredients into their menus.

  • 1 month ago | nationalgeographic.com | Rebecca Boyle

    This article was produced by National Geographic Traveller (UK). Wild greens and herbs have been part of our diet since the dawn of time, and it was only at the beginning of the 20th century, when food and farming became heavily industrialised, that their popularity dropped off. In the 2010s, however, they saw a resurgence, with high-end chefs like Rene Redzepi in Copenhagen, Michel Bras in Laguiole, France, and Dan Barber in New York incorporating hyperlocal, foraged ingredients into their menus.

  • Nov 20, 2024 | atlasobscura.com | Rebecca Boyle

    In April of 1066, a streak of cool fire appeared in the heavens. The comet, called a “bearded star” back then, had appeared before. There are mentions of it around the world dating as far back as the fifth century B.C. It’s now called Halley’s Comet, for the 18th-century scientist who first calculated its return. But in the spring of 1066, the people of England saw this particular comet as a bad omen. Across the English Channel, Duke William of Normandy viewed the bearded star as a good sign.

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Rebecca 🌕 Boyle
Rebecca 🌕 Boyle @rboyle31
8 May 25

RT @latimesfob: We’re excited to present this year’s Book Prize in the Science & Technology category to… 📗🏆 “Our Moon: How Earth's Celesti…

Rebecca 🌕 Boyle
Rebecca 🌕 Boyle @rboyle31
13 Mar 25

RT @LibertyBooks_: Discover the untold story of our closest celestial companion. In Our Moon, Rebecca Boyle explores how the Moon has shape…

Rebecca 🌕 Boyle
Rebecca 🌕 Boyle @rboyle31
6 Jan 25

RT @ridingrobots: Venus and Earth swimming in a sea of stars amid the Milky Way, along with streamers from the Sun. From Parker Solar Probe…