We know a lot about how slaves looked at books because of the hundreds of slave narratives they wrote. Scholar Cherene Sherrard-Johnson says a fundamental trope in those narratives is what’s called “the Talking Book.”
Intelligent. Optimistic. Curious.
Audio
Russ Parsons tells Jim Fleming that french fries should be crisp on the outside and fluffy on the inside, and shares the secrets of fried spinach and Tuscan potato chips.
First it was farm-to-table, now the latest wave in food is wild. Hunter, angler, gardener and cook Hank Shaw is part of shaping the return to wild foods. In this EXTENDED interview with Sara Nics, he talks deep fried duck tongues and why wild food tastes better.
Icelandic novelist Sjon blends folk stories, surrealism and ancient myth. He also writes songs for his fellow Icelander, Bjork. In this EXTENDED interview, Sjon talks with Steve about fables, fairy tales and literature.
In this EXTENDED and UNCUT interview, Sarah Lewis talks about the upside of failure.
Mississippian Charlotte Hays is co-author of a cookbook called, “Being Dead is No Excuse: The Official Southern Ladies Guide to Hosting the Perfect Funeral.”
Steve Kissing was sure he was possessed by the devil. He kept it secret for years. The truth emerged when he had a seizure and woke up in an ambulance: he had epilepsy.
Timothy Ryback is a Holocaust scholar and tells Steve Paulson the shocking truth that the two books that most influenced Hitler's thinking were American.
Pages
