Arts

Food
4:32 am
Thu August 2, 2012

Name That (New) Grape

Researchers at Cornell University will be releasing two new wine grape varieties next year from the university's agricultural breeding program. And they're asking the public to create names for them.

Poetry Games
4:18 pm
Wed August 1, 2012

'The Wrestler' Grapples With Myth, Power And Love

Ron Tanovitz

Originally published on Mon August 13, 2012 9:15 am

A Muslim-American poet and novelist of Indian descent, Kazim Ali's work has been featured in Best American Poetry and the American Poetry Review. He teaches at Oberlin College.

Read more
The Salt
2:01 pm
Wed August 1, 2012

'Sweet Child O' Mine,' Julia Child Mash-Up Honors America's First Top Chef

Julia Child prepares a French delicacy in her cooking studio on Nov. 24, 1970.
AP

Originally published on Mon October 22, 2012 10:31 am

Julia Child, the woman credited with singlehandedly teaching America how to cook, would have turned 100 years old on August 15 this year.

Read more
Destination Art
1:59 pm
Wed August 1, 2012

What's Your Favorite Arts Town?

Brian Santa Maria iStockphoto.com

Originally published on Thu August 2, 2012 2:29 pm

NPR reserves the right to read on the air and/or publish on its Web site or in any medium now known or unknown the e-mails and letters that we receive. We may edit them for clarity or brevity and identify authors by name and location. By sending us a letter or e-mail, you agree to these terms. For additional information, please consult our Terms of Use and Privacy Policy

Read more
Kitchen Window
7:08 am
Wed August 1, 2012

How To Make Your Tofu And Eat It, Too

Nicole Spiridakis for NPR

Originally published on Tue August 21, 2012 10:56 am

As I recently dipped a carrot slice into a fluffy, edamame-infused dip I'd made from a batch of homemade tofu, I wondered: Why haven't I done this before? The carrot was crisp, the herbs were fresh, but it was the tofu that was the real deal. It was like no store-bought tofu I'd ever encountered – light, delicate, creamy and not a bit rubbery.

Read more

Pages