Audio

To The Best Of Our Knowledge

Canadian novelist Sheila Heti talks about her new novel, "How Should a Person Be?" It's fiction, but the characters are real people -- they seem to be Sheila herself and her friends.  Some of the dialogue is from actual conversations she transcribed.  So what is this thing?

To The Best Of Our Knowledge

Christine Gallagher tells Steve Paulson that revenge can be a healthier response than stewing over grievances, and shares some of her favorite examples of payback.

To The Best Of Our Knowledge

Historian and president of Harvard University, Drew Gilpin Faust tells Steve Paulson that Civil War deaths consumed the entire nation with grief and transformed America in many ways.

To The Best Of Our Knowledge

David Denby hatched a plan to make a million dollars on the stock market. Then the dot com bubble burst, and he watched his new fortune wither away.

To The Best Of Our Knowledge

How did the Coca-Cola Company become such a powerhouse? Bart Elmore's the guy to ask. He's the author of an environmental history called "Citizen Coke: The Making of Coca-Cola Capitalism."

To The Best Of Our Knowledge

Filmmaker and hypnotist Albert Nerenberg explains how we can simulate the effects of drugs through hypnosis.

To The Best Of Our Knowledge

In March of 2000, the conceptual artist Mark Lombardi was found hanged in his studio. In the art world, speculation swirled about whether his death was suicide or murder? Why would anyone want to murder Lombardi? Maybe because his intricate drawings revealed connections between George W. Bush and the bin Laden family, as well as other connections between banking, organized crime and intelligence agencies. Patricia Goldstone is the author of "Interlock: Art, Conspiracy, and the Shadow Worlds of Mark Lombardi." She talks about Lombardi's work and the mystery behind his death.

To The Best Of Our Knowledge

Celia Brooks Brown is an American who lives in the U.K. and is making a reputation as a high-brow vegetarian chef. Her books include “Party Food for Vegetarians.”

Pages

Subscribe to Audio