WGBH
Hillary Clinton is running a historically data-driven campaign. Sasha Issenberg explains what her team might know about you - and how they’re going to use that knowledge. Read more...
Whether you’re about to get married, can’t stop talking about Chad from work, or are just wondering about the changing face of America… we’ve got stories for you. Read more....
According to Clay Shirky, there’s been a fundamental shift in how politicians connect with the public. Why? Social media and the power of a retweet.
“History will not judge media kindly in this election.” Harvard’s Nicco Mele explains how media is shaping the 2016 campaign.
Apparently, there are lots of ways to insult people in Japan. But there aren’t any “bad” words. Ben Bergen explains the puzzling mores of swear words, with minimal bleeps.
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....
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...
