For years, David Roberts climbed some of Alaska’s biggest mountains, and made a number of first ascents. His new book is an examination of why some climbers feel compelled to push the edge of what’s possible.
Intelligent. Optimistic. Curious.
Articles
Michael Twitty can trace his family’s food history back to the slave cabins and Antebellum kitchens of the South. Honoring his diasporic heritage — he’s both black and Jewish — lead Twitty to the practice of identity cooking. He calls it Kosher/Soul.
Chef, author, and Netflix star Samin Nosrat developed her own philosophy of cooking, based on a few universal principles: salt, fat, acid and heat. She says it allows us to cook by following our taste buds, rather than a recipe book.
After listening to the food mavens and masters in our show on chasing "authentic" food, you might be mentally gathering tips on how to better enjoy food in your own home. So let's gather some tips for better eating in one place.
Feeling regret about committing a crime matters in criminal sentencing. But if emotion isn't supposed to have a place in the law, should it matter? Susan Bandes tells us how judges and juries evaluate remorse, and why.
Young people seem to be feeling the pressure to be perfect more than anyone else. Social psychologist Tom Curran tells us how neoliberalism and the digital age created a generation that feels guilty about falling short of flawlessness.
Author Lucas Mann writes that calling reality TV a guilty pleasure is "the dumbest cultural cliche." "To The Best Of Our Knowledge" producer Haleema Shah asked him about his relationship with reality TV and the person he watches it with — his wife.
It's common in literary and historical accounts of powerful women to make them out to be villains — witches, demons, succubi, changelings — or erase them entirely. Historian Kara Cooney, author Madeline Miller, Religious scholar Serenity Young, and classics scholar Emily Wilson talk about why that might be.
Pages
