Picasso sipped absinthe. Hemingway mused on it. It may have helped persuade Van Gogh to lop off his ear. Now a drink banned in the U.S. for nearly a century (it was wrongly considered a hallucinogen) is back on the scene at trendy clubs.
http://www.npr.org/templates/story/story.php?storyId=16598862
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
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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 â 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
Huffduffed from http://www.npr.org/2013/05/03/180628239/after-years-of-hiding-walking-in-love-as-transgender?sc=tw&cc=share
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Huffduffed from http://www.npr.org/blogs/thesalt/2013/04/26/179049781/so-jerry-seinfeld-called-us-to-talk-about-coffee
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In an extensive interview with NPR’s Bob Boilen, the New York band talks about the long process and secret inspirations â including dancehall, hip-hop and smooth jazz â behind the songs on its third album, Modern Vampires of the City.
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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.
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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/blogs/thesalt/2013/04/26/178865467/exploring-coffees-past-to-rescue-its-future?sc=tw
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The Supreme Court began recording arguments nearly 60 years ago, but for much of that time, audio was difficult for the public to hear or available only after long delays. But now, the court’s entire audio collection has been digitized for easy public access.
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