Arts

Author Interviews
5:24 am
Sun August 26, 2012

'The Ethicist' Explains How To 'Be Good'

Randy Cohen served as "The Ethicist" for The New York Times Magazine for 12 years.
Courtesy Chronicle Books

Originally published on Sun August 26, 2012 11:32 am

After 12 years writing a column on ethics, Randy Cohen is convinced ethics is not a moving target, unique to time or place.

"I believe there are a set of principles that are so profound and so essentially moral that if I were just slightly smarter and slightly more eloquent, I could travel everywhere and persuade everyone that they should apply," he tells Weekend Edition guest host Linda Wertheimer.

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Sunday Puzzle
11:03 pm
Sat August 25, 2012

What Hat Holds The Answer?

NPR Graphic

Originally published on Sun August 26, 2012 11:32 am

On-air challenge: Every answer is a two-word phrase in which one of the words starts with W and the other word is the same with the W removed. For example, if you were given the clue "desires scurrying insects," the answer would be "wants ants."

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Monkey See
4:12 pm
Sat August 25, 2012

Alan Ball On Leaving 'True Blood' Behind

Writer Alan Ball arrives at the premiere of the fifth season of HBO's True Blood in May. Ball is leaving the series at the end of this season.
Frazer Harrison Getty Images

Originally published on Sun August 26, 2012 8:00 am

Nothing panics the fans of a show quite like the departure of the creator. That's just what's happening at True Blood, where creator Alan Ball is leaving after five seasons, but the show goes on. As he tells Laura Sullivan on weekends on All Things Considered, he feels some nostalgia, but he's ready.

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Author Interviews
4:12 pm
Sat August 25, 2012

Struggling With Parenthood In Utopic 'Motherland'

Originally published on Mon August 27, 2012 9:16 am

Park Slope has become the "it" neighborhood to raise a family in Brooklyn. The new novel Motherland gives a tour of the neighborhood's brownstones, European coffee shops and personalities — in particular, the mothers of Park Slope, who definitely have a certain look.

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The Salt
8:13 am
Sat August 25, 2012

On A Quest To Roll Out The Bourbon Barrel And Fill It With Hot Sauce

Used bourbon barrels like these at the Goose Island Brewery in Chicago are finding new life by bringing distinctive flavor to beer, cocktails and hot sauce.
Scott Olson Getty Images

Originally published on Mon October 15, 2012 9:39 am

Washington, D.C. blogger Sam Hiersteiner is a hot sauce fan turned maker. He's already harvested two pounds of chiles — serranos, jalapenos, and habaneros — from his 30-plant pepper garden this month, and he's ready to mash them into hot sauce as soon as more ripen. Last year, he mashed fifty pounds total.While he loved the results, he thought it would be even better with a whisper of the flavor imparted by a barrel used for aging bourbon.

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