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To The Best Of Our Knowledge

What's the oddest - or most delicious - translation of traditional food that you've sampled?

LA Times food critic Jonathan Gold has spent his career seeking out the best plates of authentic – or reinterpreted – culture. Anne Strainchamps asked him about food in translation.
 
Listen to the UNCUT interview here. We recommend having some snacks on hand!
To The Best Of Our Knowledge

Charles Siebert provides a version of an essay he wrote for the New York Times Magazine about the ironies of the human longing to keep wild creatures close to us.

To The Best Of Our Knowledge

Coral reefs and many of the oceans' marvels may disappear before this century ends, according to a new scientific study. Science writer Elizabeth Kolbert says we're facing the sixth great extinction. In this extended interview, she tells Steve Paulson stories from the front lines of the fight against extinction, from Panama to Australia's Great Barrier Reef.

To The Best Of Our Knowledge

The end of money. Really?  Are we really on the verge of a coming cashless society?

To The Best Of Our Knowledge

Etienne Van Heerdon tells Steve Paulson that many of his fellow writers are obsessed with his country’s history and that they could always say things in fiction that they could never get away with in journalism.

To The Best Of Our Knowledge

Dick Ringler taught "Beowulf" for decades at the University of Wisconsin, and has just put out a new translation from the old English.

To The Best Of Our Knowledge

Daniel Pink talks about the day he almost threw up on Al Gore, and gives examples of the new ways people are finding to work.

To The Best Of Our Knowledge

The concept of wellness needs to include emotional health and Dr. Weil's new book "Spontaneous Happiness" gives strategies to combat depression and increase  contentment, resilience and serenity.

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