Dogsledders Blair Braverman and Quince Mountain have built an outdoor adventure life in the Northwoods of Wisconsin, where they train teams of dogs to race. But for the husband-and-wife team, the pack is also part of their family.More
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Interviews By Topic
There are two sides to giving up. The virtue of sacrifice – and the sin of despair. So how do we decide which is which? That’s the question psychoanalyst Adam Phillips asks in his newest book “On Giving Up.”More
Fasting is an ancient practice that’s experiencing something of a revival right now in health and fitness circles. But when John Oakes set out to explore the concept, he took it a lot deeper.More
Turns out there is an emerging science of uncertainty — a new frontier in psychology, artificial intelligence, and surgery — where things can go very wrong when people are missing a crucial skill set: being unsure. Maggie Jackson explains.More
Witnessing the beauty of synchronous fireflies in the Great Smoky Mountains inspired author Leigh Ann Henion to turn off her porch light and discover the vast natural world that thrives in the darkness.More
The nocturnal songs of nightingales have captivated artists, poets and musicians for generations. Folk singer Sam Lee celebrates their annual return through intimate nighttime duets — performed in total darkness — that blend human voice and nightingale song.More
Flourishing is a skill, and with a few basic mindfulness practices, we can feel better. Now, neuroscientist Richie Davidson wants to scale up human flourishing to boost the well-being of entire cities.More
Dalal Abu Amneh is a Palestinian singer and neuroscientist. She says music has the capacity to heal and engage the entire brain, and the power to bring people together in the midst of political conflicts.More
Talking with a therapist is a proven path to wholeness, but psychotherapy can often drag on too long. Diana Fosha explains why Accelerated Experiential Dynamic Psychotherapy can have quick results for treating trauma.More
Writer Lowry Pressly argues that privacy is more than just about protecting the personal information you generate; it’s also choosing what to generate at all. It’s a fundamental tool for living our best possible lives.More
Before the era of data mining, scientists in the 1960s began a first-of-its kind study of personality — by secretly studying a group of preschoolers. Former test subject Susannah Breslin uncovers the buried secrets of that study.More
There are approximately 1.4 billion iPhone users worldwide and more than 3 billion Facebook users. In the next few decades, many of those users will die, leaving behind vast amounts of precious data. What happens to all of it?More
Merle was smart, obedient, and always up for an adventure — the kind of dog you can take anywhere. But even the most cherished dogs grow old. A friend suggested that essayist Sarah Miller get a “bridge dog" — a young dog who might make Merle’s impending loss easier to bear.More
If you are now or have ever been a dog lover, there’s a place you need to go — Dog Mountain in Northern Vermont. 150 acres of hills, trails, and ponds just for pups, plus a dog chapel for memorializing lost pets and an annual summer dog party.More
Ecofeminist philosopher Donna Haraway has a reputation for tackling the big intellectual questions of our time. She’s also obsessed with dogs — their biological, cultural, political and personal history.More
Michael Twitty can trace his family’s food history back to the slave cabins and Antebellum kitchens of the South. Honoring his diasporic heritage — he’s both black and Jewish — lead Twitty to the practice of identity cooking. He calls it Kosher/Soul.More
Chef, author, and Netflix star Samin Nosrat developed her own philosophy of cooking, based on a few universal principles: salt, fat, acid and heat. She says it allows us to cook by following our taste buds, rather than a recipe book.More
153 flavors of ice cream. An acre of cold cereals. Why do supermarkets have so many choices? Or do they? Where we might see hundreds of flavors, varieties and brands of food, food journalist Simran Sethi sees a scary kind of sameness.More