Supersized slabs of juicy ribs cooked over a wood fire until the meat slides right off the bone. Food doesn't get more American than barbecue. It's part of our roots. And it's tangled up in our racial history. In this hour, we celebrate barbecue and explore its secret history.Read more
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Episode Archives
Lynne Truss created a sensation in Britain with a book whose title is a punch line: it’s a punctuation joke that says a panda is a black and white mammal and it “Eats, Shoots and Leaves.” Rules for punctuation and a good life, in this hour of To the Best of Our Knowledge.Read more
Plugged into devices, fixated on screens, their world muted by headphones jammed in their ears, college students on campus in Ann Arbor can seem oblivious to risk. Poet Laura Kasischke marvels at their fearlessness in...Read more
The downhill skiers in Sochi know cold weather, but for real cold -- try diving into freezing water above the Arctic Circle! In this hour, some sports too cold even for the Winter Olympics.Read more
The Baobab looks like an upside down elephant. It’s enormous and gray, with little sprays of green at the top. According to an African creation myth, the Great Spirit gave each animal a gift. The hyena got the baobab and tossed it aside in disgust. But Thomas Pakenham thinks it’s one of the...Read more
American citizens worry about suicide bombers on airplanes, but intelligence analysts say the real threat today is in cyberspace. Cyber attacks on American companies and military installations are on the rise. Could terrorist hackers take down America's power grid? Or financial networks. In...Read more
When Meg Gaines was diagnosed with terminal cancer, her doctor told her to go home and think about the quality, not the quantity, of her days. Instead she grabbed him by the bow-tie and said “I don’t think you understand. I intend to live.” Today Meg Gaines is helping other cancer patients...Read more
What makes a great school? Is it the quality of teaching, class size, or the curriculum? When it comes to school reform, everyone seems to have an opinion. Today, we're rethinking schools and the way we teach.Read more
Who says it's only humans who make art? Have you ever seen an elephant paint? Move over Jackson Pollock - elephant masterpieces are heading to the auction block! And when it comes to music well, Renee Fleming's got a nice voice, but have you have heard a whale sing? It's unbelievable. In this...Read more
A car accident at twenty-one left John Callahan paralyzed. He’s become a very successful cartoonist -- poking fun at disabilities and the idiosyncrasies of life. His work has been described as “rude, shocking, tasteless, and depraved” – by his fans. Next time on To...Read more
It’s Oscar season and Hollywood is once again celebrating the best films of the year. It would seem that we're a nation obsessed with movies. As a country, we spend billions of dollars to watch them every year, and celebrate them with a variety of awards ceremonies. But what separates a...Read more
We run for all sorts of reasons -- to lose 10 pounds, to win an Olympic medal, or simply because it’s fun. Some even run as a spiritual practice. Today, why we run - and how far and how fast can humans go?Read more
In case it’s not obvious: we LOVE books on TTBOOK. But we’re also incredibly picky about which books we choose for interviews.Read more
When Charles Mingus died, his widow took his ashes to India and scattered them in the Ganges. But that wasn’t the end. In this hour of To the Best of Our Knowledge, Sue Mingus talks about the legacy of her late husband’s music: his spirituality, his anger, and his love. Also, a conversation...Read more
After World War Two, existentialism was all the rage in the U.S.A. College students rebelled by smoking European cigarettes and wearing black clothes and berets. Jean-Paul Sartre and Albert Camus felt that Americans were too self-confident and superficial to accept this dark, brooding...Read more
For eons Mars has been the toast of the galaxy – and has ignited the human imagination. The Red Planet is home to the God of War – and to little green men. In this hour of To the Best of Our Knowledge, exploring Mars. We’ll get the latest on NASA’s new Mars missions, and take a look at the...Read more
Patty Loveless is a coal miner’s daughter. And a country singer, just like her distant cousin Loretta Lynn. When Patty Loveless’ father contracted black lung disease the family had to move to Louisville, Kentucky – so Patty’s dad could receive medical attention. In this hour of To the Best of...Read more
Here’s the bad news. You can get the thing you most want - a BMW, the winning lottery ticket, and you still won’t be any happier. The good news? You can survive the most devastating catastrophes and you’ll be back on your feet in less time than you think. Next time on To the Best of Our...Read more
Adventure writer Ann Jones recalls crossing Africa from Tangier to Cape Town in search of one special tribe. They’re guided by the “feminine” principles of compromise, tolerance and peace. Also, Tony Horwitz sets sail in the wake of Captain Cooke. We’ll hear about a Frenchman who never went...Read more
Homer called salt a divine substance. Salt taxes built empires across Europe and Asia. They even sparked a revolution. In this hour of To the Best of Our Knowledge, why salt is no ordinary rock. We’ll tell you how it’s changed the course of history. Also, the...Read more
The world’s oceans are emptying at an alarming rate. Fish populations are dwindling and dozens of species are going extinct. Is this something to worry about? Not as long as you like plankton stew. In this hour of To the Best of Our Knowledge, we’ll meet the controversial scientist who jump-...Read more
A restaurant wasn't always a place to eat. It used to be a thing to eat - a cup of medicinal broth to restore your health. These days Americans eat almost half their meals out, so how did the modern restaurant evolve? In this hour of To the Best of Our Knowledge, the rise of the restaurant. ...Read more
From Soup to Nuts
Part Six
Once upon a time, there was a chef who made the greatest cakes in the world. His name was Antonin Careme. But this is no fairy tale. It’s a true story of a man called the King of the Cooks. In this hour of To the Best...Read more
Every day you pick up the paper and there's another report about something you either should be eating or shouldn't. Omega 3-fatty acids, soy milk, broccoli - good. Trans fats, soda, fast food - bad. What if instead we just ate what made us happy? In this hour of To the Best of Our Knowledge,...Read more