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To The Best Of Our Knowledge

Ellen Ruppel Shell talks with Anne Strainchamps about the effects of our obsession with low prices.

To The Best Of Our Knowledge

In her new memoir, "Ongoingness," Sarah Manguso talks about how keeping a diary—so often considered a virture—for her became a vice. But her obsessive diary keeping changed with the birth of her first child.

To The Best Of Our Knowledge

A cancer patient took some psilocybin to help with the fear and panic about dying. A single dose created a life-changing experience in her final months.

To The Best Of Our Knowledge

What does it mean to be free?  And what does it mean to live a personally authentic, honest life with ourselves and with others? These are the questions that Jean-Paul Sartre, Simone de Beauvoir and their existential friends wrestled with in the late 1940s and early 1950s. Sarah Bakewell makes the case that their late-night conversations are especially relevant today. She's the author of "At the Existentialist Cafe: Freedom, Being, and Apricot Cocktails."

To The Best Of Our Knowledge

In this UNCUT interview, Nobel laureate psychologist Daniel Kahneman talks with Steve Paulson about his latest book, Thinking, Fast and Slow.

To The Best Of Our Knowledge

Kat Duff recommends "Awakening Osiris: The Egyptian Book of the Dead," translated by Normandi Ellis.

To The Best Of Our Knowledge

David Kalat, author of "J-Horror: The Definitive Guide to The Ring, The Grudge and Beyond" tells Steve Paulson what these Japanese gore-fests have in common.

To The Best Of Our Knowledge

Corby Kummer is the food writer for The Atlantic Monthly.  He talks with Anne Strainchamps about Flur de Sel, a gourmet sea salt imported from France.

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