Usually, research takes time and patience — here are some tips for cultivating patience. Graphic by Miguel Tovar/University of Houston

Aristotle, one of the most famous philosophers and scientists of all time, once said, "Patience is bitter, but its fruit is sweet."

What the phrase conveys is all too familiar to those in the scientific community. Patience needs to be cultivated by researchers who wait for the outcome of their studies. History is full of success stories of the science community showing both patience and persistence.

Quitters never prosper

Patience is essentially the ability to stay relatively unruffled in the face of adversity. Earning a Ph.D. takes time, writing grants and getting funding takes time, and experiments – some of them never yield results or take a long time to do so.

For example, there is the story of the two scientists who discovered the HPV virology, which eventually led to routine tests that check for cervical cancer in women. They were studying and researching the bacteria that causes the HPV virus for nearly 13 years before their findings were accepted. "In January 1928, Dr. George N. Papanicolaou first announced his findings at the Third Race Betterment Conference in Battle Creek, Michigan, but these were met with skepticism and resistance from the scientific community. This rejection did not deter Dr. Papanicolaou from continuing his research in this field in 1939, until eventually his findings were published on March 11, 1941," wrote Ioannis N. Mammas and Demetrios A. Spandidos in Experimental and Therapeutic Medicine.

This is by no means the only example – many researchers face setbacks and long experimentation periods that seemingly go nowhere, making any outcome at all even more sacred.

A marshmallow now…

A new study by Adrianna Jenkins, a UC Berkeley postdoctoral researcher, and Ming Hsu, an associate professor of marketing and neuroscience at UC Berkeley's Haas School of Business, is making headway in determining whether willpower is actually the way one overcomes adversity or if patience is born of something else. We know the famous marshmallow test, where young children were told they could have one marshmallow right away or two marshmallows if they waited a short time. Thirty years later, the children with better impulse control were more successful than their counterparts who had little self-control.

The newer study works like this: "The actual reward outcomes were identical, but the way they were framed differed. For example, under an "independent" frame, a participant could receive $100 tomorrow or $120 in 30 days. Under a "sequence" frame, a participant had to decide whether to receive $100 tomorrow and no money in 30 days or no money tomorrow and $120 in 30 days." More on this later.

As one might guess, the ones who showed delayed gratification were the ones using their imaginations the most: "Participants in the sequence frame reported imagining the consequences of their choices more than those in the independent frame. One participant wrote, 'It would be nice to have the $100 now, but $20 more at the end of the month is probably worth it because this is like one week's gas money.''

Willing yourself patient?

So how does willpower play into the equation? "Whereas willpower might enable people to override impulses, imagining the consequences of their choices might change the impulses," Jenkins says. "People tend to pay attention to what is in their immediate vicinity, but there are benefits to imagining the possible consequences of their choices."

Researchers may not think of themselves as particularly creative, but an imagination is definitely needed to frame hypotheses and conduct experiments, so one could argue that scientists are perhaps some of the most creative, imaginative people around.

The Big Idea

Waiting is still a drag, right?

In The Greater Good, a University of California – Berkeley science magazine, there were three concrete steps to help your research become even more fulfilling and make you more patient as an investigator: mindfulness, reframing the situation and being grateful.

First, mindfulness. Mindfulness techniques include things as simple as acknowledging you are overwhelmed or frustrated with a co-PI. It lets you deal better and leads to the second step, which is reframing the situation in a positive light. And, remember the $120 scenario? Those who were grateful for the amount of money they were receiving did better at delaying gratification, according to the study.

So, when you're working on your latest research, don't forget to practice patience. The fruits will taste even sweeter once the obstacles are endured, one by one.

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This article originally appeared on the University of Houston's The Big Idea. Sarah Hill, the author of this piece, is the communications manager for the UH Division of Research.

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The Ion taps John Reale for startup and investor role

new hire

The Ion has named John "JR" Reale as its director for startups and investor engagement.

In his new role, Reale, a longtime leader in Houston’s startup ecosystem, will work to strengthen the innovation district's founder and investor network.

"Here’s what I’ve come to believe: the Ion is not just a building, not just a real estate play, and not just another innovation district. COVID, remote work, and shifting market dynamics changed the rules. Key ingredients like co-working, events, and community, while impactful, are no longer enough on their own," Reale shared on a LinkedIn post announcing the move. "What’s needed are advantages ... We need to intentionally design a system that repeatedly delivers advantages so founders can pull forward their visions."

Reale previously served as executive in residence and venture partner at TMC Venture Fund and co-founded Station Houston. He also serves as managing director of Integr8d Capital. He's an investor and serves on the board of directors for a number of venture-backed companies, including Cart.com, Lionguard and others.

The Ion will host "Today Is Day One – A conversation with John (JR) Reale" to welcome Reale to the role on Tuesday, Oct. 21. Reale will be joined at the event by Heath Butler, partner at Mercury, to discuss their thoughts on shaping Houston's founders ecosystem, as well as the Ion’s Founder Advantage Platform.

"On top of this connected architecture, we will build product. That product will be the Founder Advantage Platform to remove friction, compress time, and compound outcomes," Reale continued on LinkedIn. "This is the system that will drive repeatable experiences, and naturally, make these journeys so much more fun."

Houston's IAH soars in new ranking of U.S. airports with best dining

Flying High

Here's news that'll make a flight delay at Houston's George Bush Intercontinental Airport a bit more palatable: IAH arrives at No. 12 in a new ranking of the country’s best airports for food and beverage options.

The 2025 study by commercial furniture manufacturer Restaurant Furniture relied on Google reviews of food and beverage establishments at the busiest U.S. airports to come up with its list. The study included only those restaurants and bars with at least 20 Google reviews.

IAH earned an average Google review rating of 3.29 out of 5 stars for its food-and-beverage establishments.

The study analyzed 61 restaurants and bars at George Bush Intercontinental Airport. The Houston airport’s highest rated establishment was Pappadeaux Seafood Kitchen. That Pappadeux location garnered an average Google review rating of 4.48 out of 5. George Bush International also is home to the study’s highest-rated Chick-fil-A and Whataburger restaurants.

Several years ago, IAH made a major effort to upgrade its dining options by partnering with local chefs such as Chris Shepherd, Ryan Pera (Coltivare), and Greg Gatlin (Gatlin's BBQ) on concepts for Terminal C North. More recently, a change in the city's airport concessions contract brought local favorites such as The Annie Cafe and Common Bond to the George Bush.

“Airports aren’t usually renowned for their choices of bars and restaurants, and this is often because people just want to get through the airport and onto their final destinations as quickly as possible,” Nick Warren, head of e-commerce at Restaurant Furniture, says in a release. “However, a good airport bar or restaurant can provide a great rest stop after a long flight, and these positive experiences can go a long way towards travelers choosing which airport they will fly from in the future.”

Dallas Fort Worth International Airport soared to No. 1 in the rankings. Restaurants and bars at DFW earned an average of 3.56 out of 5 stars on Google — the highest number among 31 airports.

Just like in Houston, among 74 locations at DFW, the study found Pappadeaux Seafood Kitchen in Terminal A scored the highest average Google review rating — 4.59. DFW also boasts the top-rated IHOP, McDonald’s, Panera Bread, and Panda Express among the 31 airports that were analyzed.

Rounding out the top five airports with best food are Miami International Airport (No. 2), San Francisco International Airport (No. 3), Denver International Airport (No. 4), and Hartsfield-Jackson Atlanta International Airport (No. 5).

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A version of this story originally appeared on CultureMap.com.

Axiom Space launches semiconductor and astronaut training initiatives

space projects

Axiom Space, a Houston-based commercial spaceflight and space infrastructure company, has launched initiatives in two very different spheres — semiconductors and astronaut training.

On the semiconductor front, Axiom has signed a memorandum of understanding with Japanese chemical company Resonac Corp. to collaborate on semiconductor R&D and manufacturing projects carried out in space. Among Resonac’s products are materials used in chip manufacturing.

Axiom said the deal “paves the way toward leveraging microgravity to advance next-generation chip technologies and accelerate the in-space manufacturing market.”

Under the agreement, Axiom and Resonac will explore the potential production of semiconductor materials and chip packaging in microgravity and low-Earth-orbit environments.

“The unique environment of space offers immense potential for advancing semiconductor materials, especially in crystal growth,” Masato Fukushima, Resonac’s chief technology officer, said in a news release.

The deal will also extend Resonac’s work with Axiom on the development of molding compounds that can reduce “soft errors” when semiconductor devices are exposed to space radiation.

“Our collaboration with Resonac underscores how Axiom Space is enabling global corporations from around the world to leverage space to drive manufacturing innovation across critical technology sectors such as semiconductors,” Axiom astronaut Koichi Wakata, the company’s chief technology officer, said.

In the astronaut training arena, Axiom has tapped Portuguese physiologist Emiliano Ventura as its first “Project Astronaut.” Ventura will apply his expertise in human performance to a pilot program aimed at testing six-month astronaut training protocols.

“His goal is to participate in a future mission and explore, with scientific depth and curiosity, how the human body adapts to microgravity, contributing fresh insights to the current body of research in space physiology,” Axiom said.

Ventura has helped several Axiom crewmembers with physiological needs before and after missions aboard the International Space Station.

Axiom said Ventura’s pilot program will study astronauts’ physiological responses to microgravity during spaceflight. The program eventually will benefit Axiom astronauts heading to the world’s first commercial space station, which is being built by Axiom.

Michael López-Alegria, Axiom’s chief astronaut, said he and the company’s two other astronauts will train with Ventura. The Project Astronaut initiative “strengthens our commitment to enabling safe, effective, and inspiring commercial space missions while supporting scientific objectives worldwide.” López-Alegria said.