As best scientists can tell, lobsters age so gracefully they show no measurable signs of aging: no loss of appetite, no change in metabolism, no loss of reproductive urge or ability, no decline in strength or health. Lobsters, when they die, seem to die from external causes.
http://www.npr.org/templates/story/story.php?storyId=16349118
Sam Penix and Sam Lewontin, of Everyman Espresso in New York City, and Harold McGee, author of On Food and Cooking, explain how to get the most out of your grounds. The brewmasters discuss brewing devices, from wood necks to chemex, and filter out reasons you might choose one over another.
http://www.npr.org/2013/05/10/182861384/experts-percolate-on-how-to-brew-coffee
From privacy concerns to technology saturation, Google’s new technology has had its fair share of criticism â and it’s not even on sale yet. The company wants to change those negative perceptions of its wearable computer before it goes on sale to the public.
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Food writer Michael Pollan once advised "Eat food. Not too much. Mostly plants." Now, he tells us how to cook it. In his new book Cooked: A Natural History of Transformation, he takes a tour of the most time-tested cooking techniques, from southern whole-hog barbecue and slow-cooked ragus to sourdough baking and pickle making.
http://www.npr.org/2013/05/03/180824408/michael-pollan-you-are-what-you-cook
Tagged with npr food cooking book:author=michael pollan
One expert says the administration is operating drones with a "kill-not-capture" policy, adding that you don’t get intelligence from those killed. But there’s also a human toll — from the pilots who remotely operate the drones to those people who live in the areas that are targeted.
http://www.npr.org/2013/05/05/181403067/the-hidden-cost-of-the-drone-program
We finally know what the inventor of the telephone sounded like. Last week, the Smithsonian unveiled recordings of Alexander Graham Bell’s voice from 1885. It’s the first known recording of him speaking.
Tagged with phone bell inventions npr
Brewing coffee is a neverending science project, according to barista Sam Penix, owner of Everyman Espresso in New York City. Grind-size, brew method, coffee beans (which are really seeds), water temperature can all affect the flavors that end up in your cup. Harold McGee, author of On Food and Cooking, explains some of the chemistry of coffee.
http://www.npr.org/2013/04/12/177029251/poring-over-the-science-of-coffee
Tagged with npr coffee espresso book:author=harold mcgee
Huffduffed from http://www.npr.org/2013/04/21/177501735/fire-water-air-earth-michael-pollan-gets-elemental-in-cooked
Tagged with npr food cooking book:author=michael pollan
The English folk artist died long before his songs found a wide audience. Joe Boyd, who produced two of Drake’s three albums, is releasing an album of live performances culled from a series of Nick Drake tribute concerts.
http://www.npr.org/2013/04/14/177057073/nick-drakes-producer-remembers-a-real-musicians-musician
Tagged with npr joy boyd music:artist=nick drake
Researchers at the University of Pennsylvania are tracking changes in the Philadelphia accent. Reporter Zack Seward dips into archives that include more than a century’s worth of Philly natives. The researchers say most regional accents are alive and well, even in the digital age, but they’re always changing.
http://www.npr.org/2013/04/05/176368267/dialects-changing-but-not-disappearing-in-philadelphia
Tagged with npr language linguistics philadelphia dialect english
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