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To The Best Of Our Knowledge

Laura Van Den Berg has the kind of literary success writers dream of. Her debut novel comes out later this month, and already it's become one of the most anticipated books of the year. But for Laura, writing hasn't always been easy.

To The Best Of Our Knowledge

Suprabha Beckjord runs as a spiritual practice. She's a follower of Sri Chinmoy, who believed athletics could enhance spiritual enlightenment. So he set up various weightlifting, swimming, and distance running events. His most famous - and most grueling - is the annual Sri Chinmoy Self-Transcendence 3100 Mile Race. The race, which exceeds the distance from Boston to Los Angeles, takes place around a half- mile loop in Queens, New York. Suprabha Beckjord ran those 3100 miles for 13 years in a row. Her fastest race was 49 days and 14 hours, an average or more than 63 miles a day. Rehman Tungekar talks with her.

To The Best Of Our Knowledge

How do foods become trendy seemingly overnight? Journalist David Sax tracked the origins of a variety of food fads for his book, "The Tastemakers: Why We're Crazy For Cupcakes But Fed Up With Fondue."

To The Best Of Our Knowledge

Tom Wolfe is back on the bestseller list with his new novel “Back to Blood.”  In this NEW and EXTENDED interview, Wolfe ranges from why he picked Miami as the location for his novel; his critique of modern fiction; the early days of New Journalism; and his satirical take on the contemporary art world.  

To The Best Of Our Knowledge

Sara Lorimer tells Jim Fleming about the Chinese woman who ran an empire of six fleets and eighty thousand pirates, and the Irish pirate who gave birth during a battle.

To The Best Of Our Knowledge

Robert Zubrin believes we can and should colonize Mars. He does his best to persuade Jim Fleming to start packing his bags. 

To The Best Of Our Knowledge

Iraq War veteran Sergeant John McCary reads an e-mail he sent his family in 2004 about the brutal nature of the insurgency.

To The Best Of Our Knowledge

The Japanese either love or hate these slimy, stinky, fermented soybeans.  Now, natto is gaining popularity with home fermentation enthusiasts. 

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