Nikil Saval talks about his book, "Cubed: A Secret History of the Workplace."
Intelligent. Optimistic. Curious.
Audio
Coleman Barks has made it his life's work to translate the poetry of 13th century mystic and poet Rumi.
Filmmaker and hypnotist Albert Nerenberg explains how we can simulate the effects of drugs through hypnosis.
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.”
What happens in your brain when you dance? Frank Browning talks with scientists and choreographers in France and the U.S. about the "dancing brain."
Donald Kraybill tells Steve Paulson that Amish attitudes towards technology are nuanced and complex. He says they prefer to think through the implications of new technology before they adopt it.
For most of recorded history, bread has been the essential food. Darra Goldstein, editor of “Gastronomica” magazine, says you can’t overstate the significance of bread in human history.
New York Times reporter Chris Hedges was a war correspondent for 15 years. He talks about why war is addictive and describes the sort of scenes that left him with post traumatic stress disorder.
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