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July 31, 2014 | NPR · Tens of thousands of displaced Gazans face skyrocketing prices for limited water supplies, and severely disrupted electricity service. As well, long lines are developing for staples like bread.
 
July 31, 2014 | NPR · Christian Science Monitor reporter Christa Case Bryant tells Renee Montagne why the Israeli army is finding Hamas a more formidable foe now than during the 2009 war.
 
July 31, 2014 | NPR · Oklahoma is experiencing more earthquakes, and some scientists say they're caused by wastewater disposal wells. Linda Wertheimer learns more from energy reporter Joe Wertz of StateImpact Oklahoma.
 

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July 30, 2014 | NPR · An explosion rocked a crowded Gaza market during what was expected to be a lull in the fighting. Earlier in the day a United Nations school was hit by what U.N. officials say was Israeli artillery fire, killing at least 15 people. Meanwhile, rocket fire from Gaza continues to be fired into Israel.
 
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July 30, 2014 | NPR · Hamas militants are using tunnels in and out of Gaza to strike inside Israel. Israelis are questioning how the tunnels grew to be so complex and why the military hasn't been able to shut them down.
 
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July 30, 2014 | NPR · A food blogger says dozens of distilleries are buying rye whiskey from a factory in Indiana and using it in bottles labeled "artisan."
 

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July 26, 2014 | NPR · Hezbollah has been a longtime ally of Hamas, but during this most recent conflict between Israel and Gaza they've taken a sideline role. NPR's Scott Simon talks to the BBC's Kim Ghattas in Beirut.
 

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July 27, 2014 | NPR · Fighting in Ukraine near the crash site of Malaysia Airlines Flight MH17 has international investigators staying away. NPR's Arun Rath talks with OSCE's Michael Bociurkiw about the investigation.
 

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Michael Pollan

Apr 21, 2013 — In his latest book, the author of The Omnivore's Dilemma and In Defense of Food turns his attention to how we use the four classical elements to transform plants and animals into food, and argues that home cooking can remake the American food system.
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Jun 13, 2012 — Self-described "fermentation revivalist" Sandor Katz says "the creative space" between fresh and rotten is the root of most of humanity's prized delicacies. His new book, The Art of Fermentation, explores the ancient culinary art form.
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Aug 22, 2011 — Waters founded her Berkeley restaurant, Chez Panisse, long before "organic" or "locally grown" entered the vernacular. In 40 Years at Chez Panisse, Waters looks back on the sustainable food movement and the momentum it has built in recent years.
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Dec 18, 2008 — When President-elect Barack Obama chose former Iowa Gov. Tom Vilsack as secretary of agriculture, he praised Vilsack's knowledge of both agriculture and energy. But writer Michael Pollan says the incoming administration's focus should be on food and the people who eat it.
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Oct 24, 2008 — Michael Pollan, author of In Defense of Food and The Omnivore's Dilemma, believes that food policy should be high on the next president's agenda. Pollan argues that how our food is produced, moved and consumed directly affects the life and vitality of the nation.
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Oct 20, 2008 — In an open letter to the next president, author Michael Pollan writes about the waning health of America's food systems — and warns that "the era of cheap and abundant food appears to be drawing to a close."
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Apr 24, 2008 — The award-winning writer shares tips on selecting foods for a healthy planet and body. Sticking to the fringes of the supermarket is one of his distinctive recommendations.
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Jan 1, 2008 — In his new book, Michael Pollan advises readers to "Eat food. Not too much. Mostly plants." He says that we should make healthy food more of a priority, even if it means spending more time and money, or get used to chronic disease.
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Nov 24, 2006 — Where does your food really come from, and what should you have for dinner? Chances are that your food traveled hundreds of miles before it landed on your plate. But some experts say eating local might make us healthier.
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Jul 4, 2006 — Author Michael Pollan explores the evolutionary reasons behind why we've learned to cook with fire in his book The Omnivore's Dilemma: A Natural History of Four Meals. Pollan says that grilling outdoors is one of the highest honors we can bestow on a guest.
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