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August 28, 2014 | NPR · For the first time, researchers have tracked the spread of Ebola, almost in real time, during an outbreak. The virus is quickly changing its genetic code. But it's unclear what the mutations mean.
 
August 29, 2014 | NPR · French President Francois Hollande is under pressure to fix the country's economy, which is overburdened by regulation and failing a generation of young people. He's also facing calls for austerity.
 
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August 29, 2014 | NPR · Congressman and former Republican vice presidential nominee Paul Ryan discusses his new book, The Way Forward: Renewing the American Idea.
 

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August 29, 2014 | NPR · The Obama administration is considering whether to broaden its air campaign against the extremist group the Islamic State by striking targets in Syria.
 
August 29, 2014 | NPR · Regular political commentators, E.J. Dionne of The Washington Post and David Brooks of The New York Times, discuss the latest in Ukraine and the actions of ISIS in Iraq and Syria.
 
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August 29, 2014 | NPR · An earthquake in Napa Valley this week brought back old fears for author Gustavo Arellano. In his anxiety he's revisiting the book A Crack in the Edge of the World.
 

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August 23, 2014 | NPR · Nearly 1,500 people have died in the Ebola outbreak, and more nations in the region are closing their borders. NPR's Scott Simon speaks to Africa correspondent Ofeibea Quist-Arcton about the epidemic.
 

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August 24, 2014 | NPR · In the wake of violent clashes between protesters and police in Ferguson, Mo., President Obama is ordering a review of the federal programs that help local police departments purchase military gear.
 

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food history

May 8, 2014 — Westerners tend to be more individualistic than Easterners. Did our ancestors plant these cultural differences hundreds of years ago when they chose which grains to grow?
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Jan 29, 2014 — A rare collection of menus detailing the meals served to King George II and his queen contain plenty to offend our modern, squeamish sensibilities. But the manuscript, which sold at auction Wednesday, also reflects bigger shifts afoot in how food was sourced and prepared. The result? Tastier British cuisine.
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Jan 7, 2014 — The polar vortex putting much of the U.S. in a deep freeze may have you reaching for the comfort cookies. But in Antarctica — where the coldest temperatures on Earth have been recorded — 5,000 calories a day isn't a bad idea. One thing the continent's history teaches us: When life is stripped down to man versus the most brutal elements, bring plenty of snacks.
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Jan 6, 2014 — When hunter-gatherers started adding grains and starches to their diet, it brought about the "age of cavities." At least, that's what a lot of people thought. But it turns out that even before agriculture, what hunter-gatherers ate could rot their teeth. The problem: At least some of these ancients had a thing for acorns.
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Nov 22, 2013 — Archaeologists have discovered the oldest wine cellar known, and the personal stash was massive: It once stored more than 500 gallons of vino. But these Bronze Age winemakers weren't just fermenting plain-old wine. They also got creative, infusing it with herbs and spices.
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Oct 27, 2013 — You may blame a love of Snickers for those too-tight jeans, but in the early 20th century, the accusations were more serious: Candy was blamed for moral and physical decay. In Candy: A Century of Panic and Pleasure, Samira Kawash traces our love-hate relationship with sweets.
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Sep 21, 2013 — The origin of the bagel "is somewhat mysterious," says a writer who recently explored the topic. What is unquestionable is that bagel met and married lox in New York. But as in so many modern unions, both partners came to the marriage with plenty of baggage.
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Sep 11, 2013 — Looks like culinary genius can run in the family. Historians have stumbled upon a 350-year-old English recipe for a frozen chocolate dessert that's a cross between sorbet and a frappe. The author is the great-grandfather of the inventor of the sandwich.
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Aug 27, 2013 — Legend has it that an innkeeper caught a glimpse of the goddess of love in her bedroom and then rushed to his kitchen to create an egg pasta inspired by Venus' belly button. Today the art of making tortellini is endangered, but several groups are devising creative ways to preserve the tradition.
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Aug 22, 2013 — Imagine corn on the cob that naturally tastes creamy and buttery — no added fat required. Native Americans bred such a variety, but its kernels were almost lost to history. Now one chef is bringing back the heirloom corn — and hoping it will serve as a lesson in what can happen when crops are bred to be flavorful and colorful, not just big.
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