Audio

To The Best Of Our Knowledge

Jeremy Denk isn't only a gifted concert pianist; he also has a flair for writing about music.  He tells Steve Paulson about a lifetime of studying the art of piano.

To The Best Of Our Knowledge

This week we mourn the death of Gabriel Garcia Marquez. Here's his English translator, Edith Grossman.

To The Best Of Our Knowledge

We present two takes on the question of whether or not the world's supply of oil is drying up. Princeton's Ken Deffeyes says production has peaked. Danish statistician Bjorn Lomborg says that's just crying wolf.

To The Best Of Our Knowledge

Psychologist Michael Thompson consults with school systems about how to communicate with boys.

To The Best Of Our Knowledge

Ruth Ozeki's novel, "A Tale for the Time Being," is just out in paperback.  Anne Strainchamps talks to Ozeki about her book, which was shortlisted for the Man Booker Prize.

To The Best Of Our Knowledge

Writer Ayelet Waldman was struggling...with her marriage, her kids, her life.Then she took daily microdoses of LSD for a month and found a kind of beauty and calm she hadn’t known for years.

To The Best Of Our Knowledge

Joan Didion, who died last week at the age of 87, helped shape a highly personal brand of nonfiction that came to be known as the New Journalism. Her early essay collections "Slouching Towards Bethlehem" (1968) and "The White Album" (1979) influenced generations of writers. Her later memoirs, "The Year of Magical Thinking" and "Blue Nights," chronicled the deaths of her husband and daughter. In 2011 Didion talked with Steve Paulson about illness and growing old in the wake of the death of her daughter, Quintana.

To The Best Of Our Knowledge

 

Food is certainly the most palatable expression of culture, and the most easily shared.
 
LA Times food critic Jonathan Gold has spent his career seeking out the best plates of authentic – or reinterpreted - culture. In this UNCUT interview, he talks with Anne Strainchamps about food in translation.
 
It'll get your stomach growling, so have some snacks handy!

Pages

Subscribe to Audio