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Radiolab is on a curiosity bender. We ask deep questions and use investigative journalism to get the answers. A given episode might whirl you through science, legal history, and into the home of someone halfway across the world. The show is known for innovative sound design, smashing information into music. It is hosted by Lulu Miller and Latif Nasser.
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View the Episode Archive » Subscribe to the podcast via iTunes | RSS. #smartbinge Radiolab podcasts
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We obsess about food to learn more about people. The Sporkful isn't for foodies, it's for eaters. Hosted by Dan Pashman, who's also the inventor of the new pasta shape cascatelli. James Beard and Webby Award winner for Best Food Podcast. A Stitcher Production.
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In this intensely divided moment, one of the few things everyone still seems to agree on is Dolly Parton—but why? That simple question leads to a deeply personal, historical, and musical rethinking of one of America’s great icons. Join us for a 9-episode journey into the Dollyverse. Hosted by Jad Abumrad. Produced and reported by Shima Oliaee. Dolly Parton’s America is a production from OSM Audio and WNYC Studios.
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Musicians interview inspirational people as inspiration for a new song.
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Radiowaves is a show that takes you into the studios and behind the mics of the renowned voices of public radio and podcasting. Through long-form and intimate conversations, Radiowaves explores the minds of the likes of Ira Glass, Jad Abumrad, Amy Goodman, Peter Sagal, and many other radio greats. From their professional origins and the secrets of their craft to their views on politics and the media landscape: if you have ever been curious to learn more about the voices you listen to, this i ...
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Comedy, interviews and talk from MaxFunCon, the annual Convocation of Awesome hosted by MaximumFun.org.
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Reheat: Beyond Pot Brownies (with Radiolab's Jad Abumrad)
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Dan and Radiolab's Jad Abumrad explore the new frontier of weed-infused foods with a pastry chef. They'll tell you how it tastes. They'll tell you how it makes them feel. And they'll tell you what happens when you eat way, way too much of it. This episode originally aired on June 7, 2015, and was produced by Dan Pashman, Anne Saini, Talia Ralph, an…
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The Enslaved Man Who Taught Jack Daniel How To Make Whiskey
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In 2016, Jack Daniel’s announced the company would make changes to its official history. They planned to honor Nathan “Nearest” Green, the formerly enslaved man who taught the real Jack Daniel to make whiskey in the 1860s. They didn’t realize, however, that this announcement would cause an uproar — or that it would inspire a woman named Fawn Weaver…
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Reheat: Why You Should Listen To Your Food
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In cooking and eating, sound is the forgotten sense. But you can tell whether you're cutting scallions correctly, or how good your chocolate is, by the sounds they make. This episode originally aired on January 17, 2016 and April 2, 2018, and was produced by Dan Pashman and Anne Saini with engineering help from Tom Glasser, Chase Culpon and Bill O’…
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The Times They Are a-Changin'
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This episode first aired back in December of 2013, and at the start of that new year, the team was cracking open fossils, peering back into ancient seas, and looking up at lunar skies only to find that a year is not quite as fixed as we thought it was. With the help of paleontologist Neil Shubin, reporter Emily Graslie and the Field Museum's Paul M…
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DOGSONGS: Crafting a Canine-Inspired Composition with ATLYS and Dog Trainer Linda Michaels
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In this episode of Podsongs, host Jack Stafford is joined by the band ATLYS to discuss their project inspired by renowned dog trainer Linda Michaels. They delve into the unique, innovative methods of Linda, emphasizing her force-free dog training techniques and the development of the Hierarchy of Dog Needs. The conversation covers the band's classi…
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The Pashman Family Takes Your Calls 2024
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Dan brings his whole family on the podcast this week to answer your questions, just as they did in an episode six years ago. When a couple in South Dakota calls in with a disagreement over menu planning, can Dan and his wife Janie offer a workable solution? And the disputes keep coming with couples arguing over deli meat, cucumbers, and ketchup on …
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One man secretly hands off more and more of his life to an AI voice clone. Today, we feature veteran journalist Evan Ratliff who - for his new podcast Shell Game - decided to slowly replace himself bit by bit with an AI voice clone, to see how far he could actually take it. Could it do the mundane phone calls he’d prefer to skip? Could it get legal…
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Hitting The Taco Trail With José Ralat
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José Ralat’s job at Texas Monthly magazine is so unique that when he got it five years ago, it made national news. One headline read: “The Job You Wish You Had: Taco Editor.” Yes, taco editor. Back in 2020, José traveled more than 10,000 miles around the state eating tacos in preparation for Texas Monthly's Taco Issue, that comes out only once ever…
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First aired back in 2017, here’s a show of questions and, sometimes, answers. Cause, we get a lot of questions. Like, A LOT of questions. Tiny questions, big questions, short questions, long questions. Weird questions. Poop questions. We get them all. And over the years, as more and more of these questions arrived in our inbox, what happened was, g…
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Bea Ojakangas, From Finnish Food To Pizza Rolls
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As the Minnesota State Fair kicks into high gear, we’re talking with one of the state’s most iconic food personalities. Beatrice Ojakangas, who turned 90 this year, has Minnesota roots going back to the 1800s. She grew up milking cows and churning butter on a family farm, before her first blue ribbons at the State Fair launched her on a path to cul…
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February 1976. A flight out of California turned catastrophic when it crashed into a farm in rural Nebraska. What happened that night at the local hospital, and crucially, what went wrong, would inspire a global sea-change in how emergency rooms operate and fundamentally alter the way doctors think in a crisis. Special thanks to Jody and Jay Uprigh…
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When Is A Taco Legally A Sandwich?
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Why are politicians trying to ban lab-grown meat? Is Chipotle secretly serving smaller portions? And just how good is that new cereal mix by Jason and Travis Kelce? We dig into these questions and more in this edition of the Salad Spinner, our rapid-fire roundtable discussion of the hottest and oddest recent food news. Joining us in the Spinner are…
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ART WITHOUT BORDERS: Healing the trauma of refugee children one picture at a time.
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Creating hope with every brushstroke, Max Frieder goes into refugee camps around the world to bring light into the darkest corners. Working with children who have experienced terrible trauma, to anyone with any doubt he shows that Art can change the world.In this inspiring and engaging episode, he talks to the musician Zea Stallings form the band T…
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Reheat: Christopher Kimball Finds Pleasure In Pain
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The founder of Milk Street hates celebrations and says pleasure is annoying. This week, Chris Kimball tells us why he thinks cooking is supposed to be hard, and how he got this way. Plus, he and Dan bond over their shared food obsessiveness and clash over their differences in the kitchen -- and in life. This episode originally aired on August 25, 2…
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More Perfect: The Gun Show
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Given that we’re all gearing up for the Presidential race, and how gun rights and regulations are almost always centerstage during these times. Today, we’re re-releasing a More Perfect episode that aired just after the October 2017 Las Vegas shooting. It is an episode that attempts to make sense of our country’s fraught relationship with the Second…
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A Car Crash Saved Jameela Jamil’s Life
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Jameela Jamil may be best known for her role on the NBC show The Good Place. On the show, her character’s nonprofit work is a punchline, but in real life, Jameela’s activism on issues of fatphobia and sexism is no joke. She’s spoken in UK Parliament and successfully lobbied social media companies to change how they operate. Now, she hosts the podca…
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Two scenes. In the first, a doctor gets a call — the hospital she works at is having an outbreak of unknown origin, in the middle of the worst wildfire season on record. In the second, an ecologist stands in a forest, watching it burn. Through very different circumstances, they both find themselves asking the same question: is there something in th…
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We Can Do Better Than “Obligation Salads”
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Pretty much every restaurant has salads, and yet how often do you get really excited to eat one? In restaurants and at home, most salads seem to be there because the person making the meal felt obligated to offer them. And diners eat them for the same reason. This week we set out in search of salads that you’ll still be talking about weeks later. W…
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Reheat: How To Be A Good Ice Cream Citizen
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Is it unethical to sample an ice cream shop's flavors and not buy anything? A married couple calls in for advice, and Cooks Illustrated's Dan Souza reveals the artisanal ice cream industry's biggest secret. Plus, two listeners who run a French fry stand together call in to debate the definition of a condiment. This episode originally aired on Febru…
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We had a question back in 2007, about a thing every creature on the planet does--from giant humpback whales to teeny fruit flies. Why do we all sleep? What does it do for us, and what happens when we go without? We take a peek at iguanas sleeping with one eye open, get in bed with a pair of sleep-deprived new parents, and eavesdrop on the uneasy dr…
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When Celery Was More Expensive Than Caviar
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Celery doesn't get a lot of love these days. But it was the avocado toast of the late 1800s and early 1900s. People thought it had magical powers, and the hottest chefs in New York City were making celery-fed duckling, mashed celery, fried celery, and celery tea. So why did celery fall from grace? And can this once vaunted vegetable make a comeback…
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