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April 18, 2014 | NPR · The agreement calls on all parties to refrain from violence, requires that illegally-armed groups disarm and that control of government buildings be returned to Ukrainian authorities.
 
April 18, 2014 | NPR · President Obama said enrollment under the Affordable Care Act reached 8 million after the deadline was extended by 2 weeks. The figure represents a turnaround from the disastrous debut of the website.
 
April 18, 2014 | NPR · Morning Edition spent a lot of time recently reporting from the U.S.-Mexico border. President Obama has deported 2 million people from the U.S. But many say that number is misleading.
 

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April 18, 2014 | NPR · It looks as though the "comment period" for the controversial Keystone XL pipeline project will be extended, delaying a decision past the November elections.
 
April 18, 2014 | NPR · Regular political commentators, E.J. Dionne of The Washington Post and David Brooks of The New York Times, discuss the breakthrough Ukraine deal and the new health care enrollment numbers.
 
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April 18, 2014 | NPR · Ivan Soltesz studies epilepsy in mice, but says children with chronic seizures are his inspiration. He's closing in on a way to quell the seizures with light — and without drugs' side effects.
 

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April 12, 2014 | NPR · As pro-Russia demonstrators continue their tense standoff in Eastern Ukraine, police are conspicuously absent from city streets.
 

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April 13, 2014 | NPR · As the anniversary of last year's marathon bombing approaches, NPR's Rachel Martin speaks with correspondent Carrie Johnson about the investigation and legal wrangling yet to come.
 

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Fresh Food

Dec 12, 2011 — In his book Extra Virginity, Tom Mueller explains why you can't believe everything you read on olive oil labels. Much of the "extra-virgin" olive oil sold in the U.S. has actually been mixed with lower-priced, lower-grade oils and artificial coloring, he says.
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Dec 7, 2011 — From perfect pie crusts to poached salmon, Christopher Kimball and Bridget Lancaster share cooking tips and secret shortcuts from America's Test Kitchen. The biggest challenge is getting home chefs to faithfully follow recipes, Kimball says: "They will substitute ingredients with great abandon."
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Sep 1, 2011 — What's the difference between wooden and plastic cutting boards? When should you throw out frozen fish? Harold McGee, an expert on the science of food and cooking, untangles these kitchen mysteries and more in his Keys to Good Cooking.
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Aug 23, 2011 — The A&P changed the way Americans do their grocery shopping, but it did so at a cost — thousands of mom-and-pop corner stores closed as the chain grew. Economic historian Marc Levinson chronicles the rise and fall of the grocery giant in The Great A&P and the Struggle for Small Business in America.
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Sep 1, 2011 — In a 1989 interview, Julia Child describes the first meal she had in France in 1948 — the start of her lifelong love affair with French cooking. With her signature combination of gusto and charm, Child would spend the rest of her career guiding American amateurs through the intricacies of French cuisine.
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Sep 1, 2011New York Times food columnist Mark Bittman is known for his straightforward approach to recipes. In How To Cook Everything: Vegetarian, he explains how to make more than 2,000 meatless meals.
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Aug 31, 2011 — Food writer Ruth Reichl famously went undercover to review restaurants for The New York Times. In a series of interviews on Fresh Air, she discusses her formative food experiences, her restaurant reviews and her tenure at Gourmet magazine.
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Aug 31, 2011 — In How to Read a French Fry: And Other Stories of Intriguing Kitchen Science, Russ Parsons answers all sorts of food science questions, including why meat browns, why sauces emulsify and how frying is different from roasting.
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Aug 30, 2011 — Americans consume more bananas than apples and oranges combined. Dan Koeppel, author of Banana: The Fate of the Fruit That Changed the World, gives us a primer on the expansive history — and the threatened future — of the seedless, sexless fruit.
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Aug 30, 2011 — Would you eat a steak grown in a laboratory? Science writer Michael Specter examines the progress scientists have made in developing test-tube meat. "Depending on what your definition of any sort of life is, this is as fundamental as any animal is," he says.
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