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To The Best Of Our Knowledge

Terry Ryan tells Jim Fleming that her mother loved crafting contest entries and matched her efforts to the tastes of specific judges. And we hear some of her winning verses.

To The Best Of Our Knowledge

Have you got a nose for the new? Do you make fast decisions, based on incomplete information? Do you lose your temper quickly? Are you bored a lot? Do you thrive in chaotic situations? You might be a born seeker… what Winifred Gallagher calls a neophiliac.

 

Take the quiz. Are you a neophiliac?


http://well.blogs.nytimes.com/2012/02/13/the-well-quiz-how-adventurous-are-you/

 

To The Best Of Our Knowledge

In Sacred Economics, Charles Eisenstein writes that we need to get our economic systems into alignment with our values. He says the indebtness, competition and scarcity leave us anxious and unhappy. In this extended conversation, he digs down to what he sees as the root of the problem with our financial system, and what we can do about it.

To The Best Of Our Knowledge

Ron Powers tells Jim Fleming that today’s teens may turn to violence to express their individuality since all the traditional means for signaling coolness have been co-opted by corporate consumer culture.

To The Best Of Our Knowledge

Stewart Lee Allen explains why the ancient Greeks wouldn’t eat beans, how Spanish Christians began the tradition of eating ham for Easter, and what he’d serve at a dinner dedicated to the Seven Deadly Sins.

To The Best Of Our Knowledge

There was a time when others bagged your groceries, planned your trips and pumped your gas, but now they're just another part of our daily routines. Craig Lambert says these are a few examples of the "shadow work" we've unwittingly taken on in service of companies and other organizations. He warns that it's chipping away at our leisure time, and turning us all into middle class serfs.

To The Best Of Our Knowledge

Scott Russell Sanders tells Jim Fleming about the spiritual growth spurt he noticed in middle age, and reflects on how he now feels connected to his ancestors and the natural world.

To The Best Of Our Knowledge

A darkly comic debut novel explores the secretive world of industrial flavor manufacturers.  Stephan Eirik Clark skewers the food industry, flavor science, and the American way of life.

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