In the course of a long and eventful life, author Doris Lessing was many things.
She was a mother — and a self-described "house mother" for a procession of starving artists, writers and political refugees. She was a refugee herself, from bourgeois respectability in 1940s Rhodesia. She was a campaigner against racism, a lover, an ardent communist, and a serial rescuer of cats.
J.J. Abrams already had the Mission: Impossible and Star Trek franchises under his belt when he was offered Star Wars. He says taking on the beloved work of science fiction in addition to the others was a big decision:"It's too much power for one man!"
On-air challenge: Every answer is a made-up, two-word phrase in which the vowel in the first word is a short "e" and the vowel in the second word is a long "o." For example: A place to meditate would be a "zen zone."
Last week's challenge: There is a politician today, sometimes known by his or her full three-word name, whose initials are also the initials of a popular chain of restaurants. Who is the politician and what's the restaurant?
After several knee operations, 66-year-old Marilyn Cowser of Greenfield, Wis., found herself no longer able to Rollerblade or ride her bike.
She was advised to try a recumbent bike, but when Cowser went to her local bike shop, she found they were selling for upwards of $1,500. Cowser wasn't willing to spend that kind of money, so she went to see a guy about a half-hour away who builds recumbents in his garage.
"When I got there, he had them all out," she says. "And I got on this one and took off. I mean, I just went."
Author Dana Goodyear has spent a lot of time dining with foodies who champion bugs as a meal. And horses. And brains. Whales. Leaves. Weeds. Ash. Hay. Even plain dirt.
Goodyear, a staff writer for The New Yorker, set out to document the outer bounds of the extreme food culture that has taken hold among American foodies. Their quest for ever more exotic, challenging ingredients, she says, is raising fundamental questions about the nature of food itself and the assumptions that underlie what we view as acceptable to eat.