World-class snowboarder Kevin Pearce suffered a severe brain injury in a brutal 2009 crash captured by cameras he and his teammates were wearing. His road to recovery — and to a new sense of self — is the central narrative thread of the documentary The Crash Reel.
Credit Christian Stadler / HBO Pictures
High-energy footage evokes the thrills viewers crave from watching extreme sports — and suggests the audience's complicity in the crashes and injuries that are the inevitable cost.
"You need to be prepared for the Kevin who comes back not to be the same Kevin."
That's what a doctor told the parents of snowboarder Kevin Pearce following the brain injury he suffered in late 2009, while training for the Vancouver Olympics.
Those words, simple but painful for a parent to hear, are essentially what Lucy Walker's moving documentary, The Crash Reel, is about: the way traumatic brain injuries — wounds that, after recovery, can seemingly be invisible — leave their victims no choice but to be different people.
It's ALL THINGS CONSIDERED from NPR News. I'm Audie Cornish.
My colleague, Robert Siegel, is off today for the holiday. But, we're going to return with him now to a thrilling day of yesteryear. Yesteryear being five years ago. That's right it's a shameless re-run. And our excuse is the new "Lone Ranger" movie, which has opened to mixed reviews. The old TV show, which aired in the 1950s, was a favorite of Robert's when he was a boy. So, for our 2008 series, In Character, Robert marked "The Lone Ranger's" 75th anniversary.
Artisanal food fever is raging, and the latest sign is the rise in sales of old-fashioned butter churns.
Purveyor Glenda Lehman Ervin of Lehman's sells old-timey kitchen gadgets online and at her family's store in Kidron, Ohio. She says the clientele is quite diverse. "There are lots of people interested," she says.
It's not just homesteaders, hipsters and do-it-yourself-minded foodies getting in on the hands-on pursuit.
Some of the greatest summer food experiences take you outside. Whether it's shucking corn and barbecuing or spitting watermelon seeds, an outdoor setting can add a whole new dimension to food.
Bill Smith, chef at Crook's Corner in Chapel Hill, N.C., says some of his favorite summer food memories took place at picnic tables over messy bowls of his grandmother's crab stew. He shared a recipe for All Things Considered's Found Recipes series.