Kara Miller
What is the future for the troubled institutions that were once the pillars of our society - the media, the government, political parties? Harvard’s Nicco Mele talks about the future of big institutions in an increasingly connected world. Read more....
Are old-school political parties becoming obsolete now that non-mainstream candidates can reach voters easily and directly? NYU professor Clay Shirky discusses how social media helped shaped this election. Read more....
There are certain words I just can’t write in this sentence. Profanity. Swear words. But… why? Benjamin Bergen explains the science of swearing. Read more....
Apparently, being a native speaker may not have the benefits you’d think. Spencer Hazel explains why ESL is sometimes more useful than plain old English. Read more....
Dating apps are old news. So why haven’t friending apps made more of a splash? Kara investigates. Read More...
What inspires innovation? This week, we’re delving into success, failure and the backstories behind creativity. Read more...
McDonald’s wasn’t actually the first fast food restaurant. Andrew Smith talks about the history, and future, of fast food.
You can make something surprisingly delicious out of squid guts. Seriously. Arielle Johnson of Noma dives into the frontier of food.
The way your grandma taught you to cook chicken might just be wrong. Chefs Kenji Lopez-Alt and Tony Maws tell us how science can transform home cooking.
We learn which method of roast bird is best. Plus, an unexpected lesson in chicken anatomy. Read more...
America is a land of golden arches. But it hasn’t always been that way. We talk with Andrew Smith about the birth of the “most significant culinary trend” of the last 50 years. Read more...
You can probably picture what the future is going to look like and sound like. But what’s it going to taste like? To find out, we talk to food researcher Arielle Johnson of famed restaurant Noma in Copenhagen. Read more...
