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Preview: Please Explain from WNYC New York Public Radio Podcast

Please Explain (The Leonard Lopate Show)



In Please Explain, we set aside time every Friday afternoon to get to the bottom of one complex issue. Ever wonder how New York City's water system works? Or how the US became so polarized politically? We'll back up and review the basic facts and principl



Last Build Date: Fri, 15 Sep 2017 10:16:32 -0400

Copyright: WNYC
 



What's The Future Of DACA?

Fri, 15 Sep 2017 10:16:32 -0400

For this week's Please Explain, we’re discussing DACA with Hasan Shafiqullah, Attorney-In-Charge of the Immigration Law Unit at The Legal Aid Society. We're also joined by Pamela Resendiz, an undocumented immigrant from Mexico City, Mexico, and a community organizer who advocates for workers and immigrants’ rights in Colorado as the Deputy Director for United for a New Economy. They explain what DACA is, how it’s changing, who it affects and what can be done about it.

Note: Jonathan Capehart guest-hosted this segment of "The Leonard Lopate Show."

What's The Future Of DACA?


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate091517dpod.mp3




How Legal Pot Could Be Monopolized

Fri, 08 Sep 2017 10:13:49 -0400

Cities and states across the country are either decriminalizing or legalizing marijuana. As the cultural shift toward accepting pot progresses, we chat with journalist Amanda Chicago Lewis for our latest Please Explain about what this means for consumers, and how the industry could become big business for some companies. Chicago Lewis has written stories about the pot industry for publications like Rolling Stone ("Medical Marijuana: A Beginner’s Guide") and GQ ("The Great Pot Monopoly Mystery").

Note: DW Gibson guest-hosted this segment of "The Leonard Lopate Show." 

 

How Legal Pot Could Be Monopolized


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate090817dpod.mp3




Protecting Yourself Against Identity Theft

Fri, 25 Aug 2017 09:30:43 -0400

For this week’s Please Explain, we explore a crime that affects millions of Americans each year: Identity theft. We're joined by Axton Betz-Hamilton, an assistant professor of consumer affairs at South Dakota State University, to discuss how easy it is for thieves to get a hold of your information and ruin your credit. Betz-Hamilton will also share her own personal story of how her identity was stolen when she was a child, how that put on a path to becoming an expert in the field, and how she discovered years later that the thief was her mother.

Protecting Yourself Against Identity Theft


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate082517dpod.mp3




Why We Love To Run

Fri, 18 Aug 2017 00:00:00 -0400

For our next Please Explain, Vybarr Cregan-Reid jogs us through the basics of running. Cregan-Reid, who authored the book Footnotes: How Running Makes Us Human, reveals how running reconnects us to our bodies and helps us cleanse our minds. He explores the world’s most advanced running laboratories and research centers, and draws on literature, philosophy, neuroscience and biology to understand our passion for running.

Why We Love To Run


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate081817dpod.mp3




All The Light We Cannot See

Fri, 11 Aug 2017 10:20:41 -0400

Our latest Please Explain is about invisible currents that exist all around us with Bob Berman, author of the book Zapped: From Infrared to X-Rays, the Curious History of Invisible Light.

Do you have questions about x-rays or microwaves? Wondering about the upcoming solar eclipse on August 21? Write to us in the comments section below, or send us a question on Twitter or Facebook!

Jonathan Capehart guest hosted this segment of "The Leonard Lopate Show."

All The Light We Cannot See


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate081117epod.mp3




Why Coral Is Dying Around The World

Fri, 04 Aug 2017 13:21:14 -0400

For this week’s Please Explain we explore the critical role coral reefs play in marine life and how they’re threatened by “coral bleaching," which is a sign of mass coral death. We’ll be joined by Jeff Orlowski, director of the new Netflix documentary “Chasing Coral," along with Ruth Gates, a scientist who appears in the film and is the director of the Hawaii Institute of Marine Biology, University of Hawaii at Manoa.

"Chasing Coral" is out now on Netflix.

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Why Coral Is Dying Around The World


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate080417dpod.mp3




Become A Food Preserving Pro!

Fri, 28 Jul 2017 10:07:20 -0400

In a pickle over how to make the best preserves? Don't worry! Our latest Please Explain is all about preserving with Emily Paster, author of The Joys of Jewish Preserving: Modern Recipes with Traditional Roots, for Jams, Pickles, Fruit Butters, and More--for Holidays and Every Day.

Melissa Clark guest hosted this segment of "The Leonard Lopate Show."

Check out one of Emily Paster's recipes from The Joys of Jewish Preserving below!

Bene Israel Quick-Pickled Eggplant

Whether fried, baked, roasted, or stuffed, eggplant is one of the signature vegetables of Sephardic cuisine. Indeed, in the seventeenth and eighteenth centuries, the British called eggplant ”the Jew’s apple” because it was so adored by the Sephardic Jews who were likely responsible for introducing the vegetable to their shores.

Eggplant has always been widely available, filling, and inexpensive: true peasant food. In the lean, early years of the Israeli state, for example, eggplant was one of the few vegetables widely available, much to the dismay of the recently arrived Ashkenazi Jews who had no idea how to prepare it.

Pickled eggplant is a specialty of the historic community of Jews in India, known as Bene Israel. This recipe has more of a Middle Eastern flavor than a South Asian one, but I love the idea that different communities of Jews have different takes on pickled eggplant. Two eggplants will give you three pints of pickled eggplant, which may be more than you want, so feel free to halve the recipe. On the other hand, this pickled eggplant is so tangy and mouth-watering, three pints can disappear in no time, especially if you offer some to guests. I like to put out these pickled egg- plant cubes as part of a lunch spread.

Makes 3 pints

2 medium eggplant, peeled and cubed

1 tablespoon kosher salt

2 cups apple cider vinegar
1 cup white wine vinegar

1 cup water
1 teaspoon sugar
6 cloves of garlic, sliced
3 dried chiles
12 mint leaves

Place the eggplant cubes in a colander and sprinkle with salt. Cover with a paper towel and weight down with a plate. Allow the eggplant to drain for 30 minutes.

Sterilize 3 pint jars by filling them with boiling water and allowing then to sit for 5 minutes. Pour the water out and allow the jars to air-dry naturally. Keep warm.

Meanwhile, bring the vinegars, water, and sugar to a boil in a large saucepan. Add the eggplant and simmer until softened, about 3 to 5 minutes. Using a slotted spoon, transfer the eggplant cubes to the jars. Add 2 cloves of sliced garlic, a dried chile, and 4 mint leaves to each jar.

Cover the eggplant cubes with brine, leaving 1⁄2 inch (1 cm) of head- space. Allow the jars to cool, cover them, and refrigerate. Allow the eggplant to cure for 2 to 3 days before serving. Pickled eggplant will keep in the refrigerator for several weeks. 

Become A Food Preserving Pro!


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate072817dpod.mp3




Don't Bug Out! The Secret World Of Insects

Fri, 21 Jul 2017 00:09:24 -0400

For this week’s Please Explain! we explore the creepy-crawly world of insects with journalist David MacNeal. His latest book Bugged: The Insects Who Rule the World and the People Obsessed with Them looks at the critical role insects play in nature and in our culture. We discuss how conservationists are protecting threatened species, and how bugs are used in science, medicine and even food.

Don't Bug Out! The Secret World Of Insects


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate072117dpod.mp3




How To Cut The Clutter And Get Organized

Fri, 14 Jul 2017 00:00:00 -0400

If your desk is a total mess, today’s Please Explain is meant for YOU! We tackle the crucial, yet all-so-difficult task, of getting organized, with Amanda Sullivan, author of Organized Enough: The Anti-Perfectionist's Guide to Getting -- and Staying -- Organized.

How To Cut The Clutter And Get Organized


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate071417dpod.mp3




What's Your Cat Thinking About?

Fri, 07 Jul 2017 00:00:00 -0400

Our latest Please Explain is all about the psychology and social evolution of cats with Thomas McNamee, author of The Inner Life of Cats: The Science and Secrets of Our Mysterious Feline Companions.

Do you have questions about your cat's behavior? Write to us on TwitterFacebook or post in the comments section below!

What's Your Cat Thinking About?


Media Files:
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The Yucky Stuff You've Always Wondered About

Fri, 30 Jun 2017 00:00:00 -0400

Dr. William Reisacher, an Otolaryngic Allergist and Assistant Professor of Otorhinolaryngology and the Director of Allergy at Weill Cornell Medicine, will be here to answer your burning questions about bodily fluids – specifically those of the ear, nose and throat region. His clinical expertise lies in the diagnosis and management of airborne and food allergies in adults and children, but he can offer insight into mucus, salivary disorders and much, much more. 

Do you have questions about bodily fluids? Write to us on Twitter, Facebook or post in the comments section below!

The Yucky Stuff You've Always Wondered About


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate063017dpod.mp3




Protecting Yourself From Ticks and Lyme Disease

Fri, 23 Jun 2017 00:00:00 -0400

Dr. Richard S. Ostfeld, Senior Scientist at the Cary Institute of Ecosystem Studies, joins us for our latest Please Explain on ticks and Lyme disease. As global temperatures rise, there is an increasing prevalence of ticks, and tick-borne diseases, across the country. Dr. Ostfeld is part of The Tick Project, a five-year study to determine whether neighborhood-based prevention can reduce human cases of Lyme and other tick-borne diseases. He will speak about the prevalence of ticks, why they are spreading and preventative measures we can take. 

Protecting Yourself From Ticks and Lyme Disease


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate062317dpod.mp3




The Shocking Truth About Lightning

Fri, 16 Jun 2017 00:00:00 -0400

For this week’s Please Explain, we are joined by meteorologist Ronald Holle to understand how lightning works. Holle has spent decades studying lightning in places like Colorado and Florida. He explores lighting strikes, how they impact different parts of the world and why the number of lightning-related fatalities in the U.S. has dropped dramatically over the last century. 

The Shocking Truth About Lightning


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate061617dpod.mp3




The Science Of Success

Fri, 09 Jun 2017 10:55:55 -0400

Eric Barker is the author of Barking Up the Wrong Tree: The Surprising Science Behind Why Everything You Know About Success Is (Mostly) Wrong. He joins us for our latest Please Explain on the Science of Success. In his book, he details the counterintuitive strategies that can lead to success, and he challenges conventional wisdom about how to achieve success.

Got a question about becoming successful? Leave us a comment below!

The Science Of Success


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate060917dpod.mp3




How Climate Change Will Alter Tides

Fri, 02 Jun 2017 00:00:00 -0400

For this week’s Please Explain, we’ll be talking about the mystery and magic of ocean tides with Jonathan White. He’s a marine conservationist, surfer and author of a new book called, Tides: The Science and Spirit of the OceanWhite explores how tides shape lives and communities, including stories of an Inuit tribe in the Arctic that watches the tides in order to find food, and how a group of French monks live in a monastery surrounded by tidal waters. He also looks at how tides will change with the effects of climate change and how communities are preparing for those changes. 

Note: Jonathan Capehart guest-hosted this segment of "The Leonard Lopate Show."

How Climate Change Will Alter Tides


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate060217dpod.mp3




How Daydreaming Can Help You Focus

Fri, 19 May 2017 10:14:42 -0400

Harvard psychiatrist and brain imaging researcher Dr. Srini Pillay will join us for this week’s Please Explain on focus, creativity and productivity. His latest book is Tinker Dabble Doodle Try: Unlock the Power of the Unfocused Mind. In the book, he discusses his research on the helpful benefits of daydreaming, taking breaks, and even leaving work incomplete.

How Daydreaming Can Help You Focus


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate051917cpod.mp3




The Buzz Around Honey And Beekeeping

Fri, 12 May 2017 00:00:00 -0400

We end Food Fridays on a sweet note with a Please Explain all about honey and beekeeping! We’ll learn about the many different varieties and flavors of honey, and find out why raw honey - although twice as sweet as sugar - is filled with nutrients. We’ll also get recipes and tips for cooking with honey, and advice for aspiring beekeepers from Kim Flottum, veteran beekeeper, editor-in-chief of Bee Culture (the preeminent American beekeeping magazine) and author of The Backyard Beekeeper's Honey Handbook: A Guide to Creating, Harvesting, and Baking with Natural Honeys. He’ll be joined by Amelie Tremblaya beekeeper from Tremblay Apiaries in the Finger Lakes region of upstate NY.

The Buzz Around Honey And Beekeeping


Media Files:
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Exploring Spanish Cuisine

Fri, 28 Apr 2017 00:00:00 -0400

Our latest Please Explain is all about the variety and enduring creativity of Spanish food, including Basque food. We'll be joined by Alexandra Raij and Eder Montero, New York City-based chefs and owners of El Quinto Pino, La Vara, Tekoá, and Txikito, which is New York's only Basque restaurant. They are also the authors of The Basque Book: A Love Letter in Recipes from the Kitchen of Txikito.

This episode of "The Leonard Lopate Show" is guest hosted by Deb Perelman. Perelman is a self-taught home cook, photographer and creator of SmittenKitchen.com. Her first book, The Smitten Kitchen Cookbook, was a New York Times bestseller. She lives in New York City with her husband and their two children, and is currently at work on her second cookbook, which is due out this fall.

Exploring Spanish Cuisine


Media Files:
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The Secrets Of Pie Making

Fri, 21 Apr 2017 13:52:37 -0400

Our first Food Fridays Please Explain will be all about pies and pie making with Ron and Melissa Silver, co-owners of Bubby’s. Bubby's opened over 25 years ago as a wholesale pie business, but it has grown into a string of restaurants. They’ll share their secrets to the art of pie making, from the making the perfect filling to rolling out a flaky crust. Ron is also the author of Bubby's Homemade Pies

Bubby's Strawberry-Rhubarb Pie (Courtesy of Bubby's) 

Makes One 9-inch Double-crust Pie

It’s serendipitous and practical combination: Sour rhubarb heightens the flavors of the strawberries, while the berries add flavorful natural fruit sugars to the rhubarb.

Pastry for a 9-inch double crust pie,chilled, such as bubby’s All-butter pastry pie dough or basic butter and shortening pastry pie dough
3 cups strawberries, halved or thickly sliced
3 cups (1 ½ pounds) rhubarb, cut into ½ to 1/3 - inch pieces
1 cup sugar, plus extra for sprinkling on the top crust
4 ½ tablespoons all-purpose flour
1 teaspoon orange zest
⅛ teaspoon salt
2 tablespoons unsalted butter, cubed

Roll out the pastry and line a 9-inch pie tin with the bottom crust. Roll out the remaining dough for the top crust. Rechill the pastry if necessary.

Preheat the oven to 450 degrees.

In a large bowl, combine the strawberries, rhubarb, sugar, flour, zest, and salt. Mix the ingredients briefly by tossing them as you would a salad. Scrape the fruit into the pastry- lined pie tin. Dot the fruit with the butter and cover it with the top crust. Trim and crimp the crust; chill the pie for 10 minutes in the freezer. Cut vent slits if not using a lattice and sprinkle the top crust lightly with sugar.

Bake the pie on a lipped baking sheet for 10 minutes, or until the crust looks dry, blistered, and blonde. Turn the oven down to 375 degrees F, and bake for at least 30 minutes more, or until the crust is golden brown and visible juices are thickened and bubbly slowly through the slits in the top crust.

Cool the pie completely before cutting it, at least a few hours. Serve it at room temperature. Store the pie uncovered at room temperature in a pie safe or cover the pie with a layer of cheesecloth (so that the pastry can breathe) up to 3 days.

The Leonard Lopate Show needs your help! We’re conducting an anonymous 5-minute survey to learn a bit about you and the podcasts you love. You can find it at wnyc.podcastingsurvey.com.  We would really appreciate your help - knowing more about you helps us put together more of the shows you enjoy.

Thank you from all of us at The Leonard Lopate Show!

The Secrets Of Pie Making


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate042117dpod.mp3




Making Cents Of America's Tax Code

Fri, 14 Apr 2017 00:00:00 -0400

Ever wonder how your tax dollars are spent? Or why the American tax code is filled with loopholes and special interest provisions that serve the interests of tax lawyers, accountants and huge corporations? T. R. Reid, a longtime correspondent for The Washington Post and bestselling author, joins us for this week’s Please Explain about the American tax code. His latest book is A Fine Mess: A Global Quest for a Simpler, Fairer, and More Efficient Tax System. He’ll explain how our tax code works, how it differs from the rest of the world and how we can make it better.

Making Cents Of America's Tax Code


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate041417cpod.mp3




Understanding Psychosomatic Illness

Fri, 07 Apr 2017 00:00:00 -0400

For this week’s Please Explain, we discuss psychosomatic illnesses and the mind-body connection with Dr. Suzanne O’Sullivan. O'Sullivan is a neurologist and author of the book, Is It All in Your Head?: True Stories of Imaginary Illness. In her book, O’Sullivan chronicles the world of psychosomatic illnesses and shows how it can take over people’s lives.

Understanding Psychosomatic Illness


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate040717dpod.mp3




How To Navigate the Open Seas

Fri, 24 Mar 2017 00:00:00 -0400

Our latest Please Explain is all about navigating the high seas and using water to help you find direction in your everyday life. We’ll hear from explorer and natural navigation expert Tristan Gooleyauthor of How to Read Water: Clues and Patterns from Puddles to the Sea.

Do you have a question, or a story, about navigating through open water? Leave us a comment!

How To Navigate the Open Seas


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate032417dpod.mp3




Spring is Coming. So Are Allergies.

Fri, 17 Mar 2017 00:00:00 -0400

‘Tis the season for sniffles. Millions of Americans suffer from allergies, seasonal and otherwise. For this week’s Please Explain, Dr. Clifford Bassett, the founder and medical director of Allergy and Asthma Care of New York, joins us to explain what an allergy is (and isn’t), identify key triggers - from nuts to gluten to the nickel commonly used in cell phones - and offer both medical and nonmedical alternatives to treatment. Dr. Bassett’s book The New Allergy Solution: Supercharge Resistance, Slash Medication, Stop Suffering is out on March 21.

Spring is Coming. So Are Allergies.


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate031717dpod.mp3




What's At Stake With Clean Water Regulation Rollbacks?

Fri, 10 Mar 2017 00:00:00 -0500

Dave Owen, Professor of Law at U.C. Hastings, joins us for this week's Please Explain to discuss the history of clean water legislation and what's at stake as the EPA attempts to roll back established water regulations. A recent executive order issued by President Trump instructed the EPA to review the "Waters of the United States" rule, an Obama-era clean water act that the president criticized for it's "horrible" treatment of small farmers and small businesses. Owen will discuss that 2015 water regulation, as well as the history and impact of the Clean Water Act of 1972 and the Safe Drinking Water Act of 1974.

Have questions about clean water regulations? Leave us a comment below, or let us know on Twitter or Facebook.

What's At Stake With Clean Water Regulation Rollbacks?


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate031017dpod.mp3




Pulling the Curtain Back on NASA

Fri, 03 Mar 2017 00:00:00 -0500

This week's Please Explain is all about the National Aeronautics and Space Administration (NASA)! We pull back the curtain on the institution that explores the mysteries of our universe. Dr. Valerie Neal, curator, chair of the Space History Department at the Smithsonian National Air and Space Museum and author of Spaceflight: A Smithsonian Guide and Where Next, Columbus? The Future of Space Exploration, joins us to talk about the inner-workings of NASA and to answer questions from listeners. 

Have questions about NASA? Leave us a comment below, or let us know on Twitter or Facebook.

Pulling the Curtain Back on NASA


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate030317bpod.mp3




Understanding CRISPR, the Sci-Fi-Esque Gene Editing Tool

Fri, 24 Feb 2017 13:58:21 -0500

Science journalist Jennifer Kahn joins us for this week’s Please Explain, which is all about CRISPR, an incredible tool that makes precise gene editing cheaper and easier than ever before. Researchers have used CRISPR to genetically engineer malaria-resistant mosquitoes and manipulate the genes so that they copy-and-paste themselves, making it more likely that the new generation of mosquitoes will also be resistant. Kahn will discuss CRISPR, how it can be used in humans, the ethical questions it presents, gene drives and the recent CRISPR patent decision. 

Have questions about CRISPR and genetic engineering? Leave us a comment below, or let us know on Twitter or Facebook.

Understanding CRISPR, the Sci-Fi-Esque Gene Editing Tool


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate022417dpod.mp3




Why Can't You Just Stop?

Fri, 17 Feb 2017 00:00:00 -0500

Sharon Begley, the senior science writer for STAT, joins us for our latest Please Explain on compulsions to discuss her latest book Can’t Just Stop: An Investigation of Compulsions. She explores the spectrum of compulsions afflicting many people, from checking your smartphone frequently to the people who hoard and exhibit symptoms of OCD. Begley finds that the root of compulsion lies in the areas of the brain that triggers anxiety.

Have questions about compulsions? Leave us a comment below, or let us know on Twitter or Facebook.

Why Can't You Just Stop?


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate021717dpod.mp3




Demystifying That Four-Letter Word (Hint: It Starts with L)

Fri, 10 Feb 2017 10:40:55 -0500

Why do we fall in love with one person and not another? Is there such a thing as love at first sight? Today’s Please Explain is all about love and attraction! Dr. Helen Fisher, author, biological anthropologist and chief scientific advisor to Match.com, joins us to discuss romance, dating, and marriage. We'll be taking calls from listeners with questions about love.

Have questions about dating and love? Leave us a comment below, or let us know on Twitter or Facebook.

Helen Fisher will be talking about the anatomy of love, with Jenny Santi, on Tuesday, February 28th at Deepak HomeBase at 888 Broadway. The pre-reception begins at 6:30pm and the discussion begins at 7:00pm. For more information, click here.

 

 

Demystifying That Four-Letter Word (Hint: It Starts with L)


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate021017cpod.mp3




How You Can Have a Say, In Politics and Your Community

Fri, 03 Feb 2017 13:27:40 -0500

Itching to do something that makes a real change, but not sure where to begin? This week's Please Explain with Ami Dar, founder and executive director of Idealist, and Alex Kouts, chief product officer at Countable, is all about social activism. We'll be answering your questions about ways to become politically active, whether that means simply educating yourself on bills, participating in town halls, or contacting your representatives. We'll also be discussing ways to find volunteer opportunities that match your interests, skills, and availability. 

Have questions about social activism and/or volunteering? Send us your questions in a comment below, or let us know on Twitter or Facebookor leave us a message on Anchor.  

How You Can Have a Say, In Politics and Your Community


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate020317dpod.mp3




Listening to Body Language

Fri, 27 Jan 2017 11:31:36 -0500

When is a shrug just a shrug? What are you really saying when you fold your arms across your chest? Whether we know it or not, we’re constantly conveying signals to other people through our body language and facial expressions. On this week’s Please Explain, we’re decoding body language and non-verbal communication, and looking at the psychology behind why we communicate this way with Dana Carney, Associate Professor at the UC Berkeley Haas School of Business. 

Have questions about body language? Send us your questions in a comment below, or let us know on Twitter or Facebook! 

Listening to Body Language


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate012717cpod.mp3




Oh, the Things Our Bodies Would Say

Fri, 13 Jan 2017 00:00:00 -0500

Jonathan Capehart guest hosts today!

This week’s Please Explain is all about the weird and wonderful human body with James Hamblin, author of If Our Bodies Could Talk: A Guide to Operating and Maintaining a Human Body. Hamblin, an M.D., is also a writer and senior editor for The Atlantic. He’ll answer all of our most pressing questions including, “If I lose a contact lens in my eye, can it get into my brain?” and “When I shave or cut my hair, does it grow back faster?”

Have questions (strange or otherwise) about the workings of the human body? Leave us a comment!

Oh, the Things Our Bodies Would Say


Media Files:
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Why Fat Is So Misunderstood

Fri, 06 Jan 2017 00:00:00 -0500

Our latest Please Explain is all about fat with Dr. Sylvia Tara, author of The Secret Life of Fat: The Science Behind the Body's Least Understood Organ and What It Means for You. Dr. Tara argues that fat, an endocrine organ that’s critical to our health, is one of the least understood parts of the body. She’ll explain how fat can use stem cells to regenerate; increase our appetite if it feels threatened; and use bacteria, genetics, and viruses to expand itself.

Have questions about fat? Send us your questions in a comment below, or let us know on Twitter or Facebook! 

Why Fat Is So Misunderstood


Media Files:
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Finding Light on the Darkest Day: The Winter Solstice & Yuletide

Fri, 23 Dec 2016 00:00:00 -0500

It's widely known that the modern celebration of Christmas has its origins in Pagan traditions. The Roman Saturnalia was celebrated by exchanging gifts and candles. But there's much more to the story than that. On this week’s Please Explain, we’re looking at the pagan origins of holiday traditions rooted in the celebration of the Winter Solstice. Linda Raedisch, author of The Old Magic of Christmas:Yuletide Traditions for the Darkest Days of the Year, discusses the history, folklore, traditions, botany and recipes of yuletide and explains why they linger in our modern holiday celebrations.

Have questions about Christmas traditions and the Winter Solstice? Send us your questions in a comment below, or let us know on Twitter or Facebook! 

Finding Light on the Darkest Day: The Winter Solstice & Yuletide


Media Files:
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A Deep Dive into Aquariums

Fri, 16 Dec 2016 00:00:00 -0500

As many of us know from childhood goldfish experiences, there’s a lot that can go wrong when it comes to keeping fish fed, safe, healthy and stimulated. Imagine how much effort it takes to run a successful aquarium, where thousands of gallons of water housing everything from anemones to sharks and seals are at stake! On today's Please Explain, we're going behind the scenes at aquariums with two experts from the Maritime Aquarium at Norwalk in Norwalk, CT: Publicist Dave Sigworth and John Lenzycki, their animal curator. 

Have questions about aquariums? Send us your questions in a comment below, or let us know on Twitter or Facebook!

A Deep Dive into Aquariums


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate121616dpod.mp3




What's Keeping You Up at Night?

Fri, 09 Dec 2016 00:00:00 -0500

Why can’t we sleep? The CDC estimates that 50 to 70 million U.S. adults have a sleep or wakefulness disorder, caused by "broad scale societal factors such as round-the-clock access to technology and work schedules, but sleep disorders such as insomnia or obstructive sleep apnea also play an important role." 

Dr. Rafael Pelayo, Clinical Professor, Psychiatry and Behavioral Sciences at the Stanford Center for Sleep Sciences and Medicine, joins us for this week's Please Explain about insomnia and sleep disorders. 

Have questions about insomnia and sleep disorders? Send us your questions in a comment below, or let us know on Twitter or Facebook! 

What's Keeping You Up at Night?


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate120916dpod.mp3




Behold the Wonders of Butter

Fri, 02 Dec 2016 00:00:00 -0500

Julia Child once said, "With enough butter, anything is good." Wise words because after all, where would we be without butter, the building block of hundreds of recipes, from flaky croissants to rich buttercream frosting?

On this week’s Please Explain, we are talking all about butter, with award-winning writer and former pastry chef Elaine Khosrova, author of Butter: A Rich History. She traveled across the world to uncover the social and culinary history of butter, from Ireland to Tibet and everywhere in between. She also shares cooking tips and the best butter-centric recipes. 

Have questions about butter? Send us your questions in a comment below, or let us know on Twitter or Facebook! 

Event: Elaine Khosrova will be doing a reading, Q&A and book signing on Saturday, December 3 at 4 p.m. at The Golden Notebook (29 Tinker Street, Woodstock, NY). 

Behold the Wonders of Butter


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate120216dpod.mp3




Have a Seat: The History of Chairs

Fri, 18 Nov 2016 10:34:56 -0500

This week's Please Explain has us on the edge of our seats! From the Klismos, to the Eames, we're talking about the history of chairs and chair design with Witold Rybczynski, an architect, writer and an emeritus professor of architecture at the University of Pennsylvania. He’s the author of, Now I Sit Me Down: From Klismos to Plastic Chair: A Natural History.

Have questions about chairs or chair design? Send us your questions in a comment below, or let us know on Twitter or Facebook!

Have a Seat: The History of Chairs


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate111816dpod.mp3




How the Electric Guitar Revolutionized Music

Fri, 11 Nov 2016 13:22:34 -0500

Where would music be without the electric guitar, the instrument that gave us everything from the quintessential rock n' roll sound of the 1960s, to hardcore punk, and face-melting metal? On this week's Please Explain, Brad Tolinski, former the editor-in-chief of Guitar World, and author of Play it Loud: An Epic History of the Style, Sound, and Revolution of the Electric Guitar introduces us to the inventors and musicians who developed the instrument that defines so many genres. Also joining us is Roger Sadowsky, the owner of Sadowsky Guitars who’s made instruments for Bruce Springsteen, Prince, Paul Simon, Lou Reed and Joan Jett, among others. 

Event: Brad Tolinksi and musical guest, Lez Zeppelin, will celebrate Play It Loud at Rizzoli Bookstore (1133 Broadway, between 25th and 26th Street) on November 11th at 6 p.m. 

Have questions about electric guitars? Send us your questions in a comment below, or let us know on Twitter or Facebook!

 What are some of your favorite electric guitar songs? We've made a playlist, and we want your contributions! Send us your favorite songs, and we might add them to the playlist. Check out the playlist here or below.

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How the Electric Guitar Revolutionized Music


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate111116dpod.mp3




The Science of Cheese

Fri, 04 Nov 2016 13:01:03 -0400

Ever wonder why Swiss cheese has holes? Why are so many types of cheese yellow in color? Or, what kinds of milk are best for making cheese? Chemist Michael Tunick has spent almost three decades working with the USDA's Agricultural Research Service creating new dairy products and improving existing ones. On our latest Please Explain, he’ll address the chemistry, physics and biology that results in cheese! He's the author of The Science of Cheese.

Have questions about cheese? Send us your questions in a comment below, or let us know on Twitter or Facebook!

The Science of Cheese


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate110416epod.mp3




Beyond Butternut: A Guide to Squash, Gourds, Pumpkins & More!

Fri, 28 Oct 2016 00:00:00 -0400

Tis the season for squash! Although most of us are only familiar with a handful of squashes, there are 150 varieties of heirloom pumpkins, squash, and gourds. For this week's Please Explain, Chef Alfred Portale, executive chef and co-owner of the Gotham Bar and Grill, shares his favorite ways to cook different kinds of squash. Zaid Kurdieh, a professor and partner operator of Norwich Meadows Farm, LLC, a certified organic, diversified vegetable farm in Norwich, NY, also joins us to discuss squash varieties and share growing tips.  Recipes (Courtesy of Alfred Portale) Butternut Squash Soup with Spiced Crème Fraîche         Makes 6 servings The porridge like consistency of this soup preserves all the distinguishing characteristics of butternut squash, to which hints of nutmeg, allspice, and cinnamon are added for a soul-warming autumnal starter that’s as comforting and nurturing as an evening in front of a roaring fire. To coax out as much flavor as possible, the squash is first cut into cubes that are heated slowly in butter until thoroughly caramelized and just beginning to break down around the edges. When shopping, look for a butternut squash with a long neck and pick it up to gauge its weight: if it feels heavy for its size, it will have a small seedbed, which means more usable flesh inside. The crème fraîche behaves almost like a condiment here; swirl it in, or let it rest decoratively on top. Thinking Ahead: The soup and the crème fraîche can be made a day in advance; if you do this, do not enrich the soup with butter until reheating the next day. SOUP: ¼ cup unsalted butter 4 pounds fresh butternut squash, peeled, seeded, and diced into 1-inch cubes Coarse salt and freshly ground white pepper to taste 2 shallots, peeled and sliced 2 cloves garlic, peeled and sliced 2 sprigs fresh thyme 1 bay leaf 2 cups White Chicken Stock In a 12-inch saute pan, heat 1 tablespoon of the butter over medium-high heat. Add the squash and season it with salt and pepper. Cook for 15 to 20 minutes, stirring occasionally, until nicely caramelized but still firm. When the squash is nearly cooked, heat 1 more tablespoon of butter in a soup pot over medium-high heat. Add the shallots and cook for about 2 minutes, stirring, until translucent. Add the garlic, thyme sprigs, and bay leaf, and stir for about a minute. Add the squash and chicken stock. Raise the heat to high and bring to a boil. Reduce the heat and simmer, partially covered, for 20 to 25 minutes, or until the squash is tender. Using a slotted spoon, remove and discard the thyme and bay leaf. Transfer the soup to a blender or food processor fitted with a metal blade, and purèe until smooth. Return the soup to the pot to keep warm. Stir in the last 2 tablespoons of butter to enrich and thicken the soup. Ladle it into bowls and garnish each serving with a swirl of crème fraîche. Variations: You can vary the squash, using buttercup or sugar pumpkin if you prefer their flavor. SPICED CRÈME FRAICHE 1/3 cup crème fra[...]


Media Files:
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Please Explain: The Leonard Lopate Show!

Fri, 21 Oct 2016 00:00:00 -0400

We're taking you behind the scenes at The Leonard Lopate Show on today's Please Explain with Executive Producer Melissa Eagan! She and Leonard will talk about the history of the show, share some of their favorite stories and look back at a few of our most memorable guests.

What have you always wanted to know about the show? Give us a call at 212-433-9692, send us your questions in a comment below, or let us know on Twitter or Facebook!

 

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Please Explain: The Leonard Lopate Show!


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate102116bpod.mp3




The History of Restaurants Revealed

Fri, 14 Oct 2016 00:00:00 -0400

Centuries before the restaurant became a dining destination, a "restaurant" was actually a medicinal broth that contained ingredients like capon, gold ducats, rubies and other precious gems. So how did restaurants become what they are today? When did eating become an enjoyable, leisurely activity?

Rebecca Spang, author of The Invention of the Restaurant: Paris and Modern Gastronomic Culture, joins us for today’s Please Explain all about the history of restaurants! Dr. Spang is a Professor of History, Director of the Liberal Arts + Management Program and Director of the Center for Eighteenth-Century Studies at Indiana University Bloomington. 

Do you have questions about restaurant history? Give us a call at 212-433-9692, send us your questions in a comment below, or let us know on Twitter or Facebook!

The History of Restaurants Revealed


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate101416cpod.mp3




How to Define 'Creepiness'

Fri, 07 Oct 2016 00:00:00 -0400

Reports of sinister clowns in the news have us thinking about creepiness. Why are some things simply scary, and other things genuinely creepy? On today's Please Explain, David Livingstone Smith, Professor of Philosophy at the University of New England, offers some insight in an essay for Aeon called, "A theory of creepiness." He tells us how scientists and researchers have attempted to measure and classify creepiness - from robots that are designed to look like humans (but something isn't quite right), to being put off by physical traits like "unkempt hair, bulging eyes, [and] abnormally long fingers."

David Livingstone Smith is the author of seven books, most recently, Less Than Human: Why We Demean, Enslave and Exterminate Others.

How to Define 'Creepiness'


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate100716dpod.mp3




Bees, Wasps, Ants, Scorpions... Whose Stings Hurt the Most?

Fri, 30 Sep 2016 00:00:00 -0400

Is it worse to be stung by a scorpion or a bee? Ask Justin O. Schmidt, a biologist at Southwestern Biological Institute, who’s also affiliated with the Department of Entomology at the University of Arizona and the author of The Sting of the Wild. Dr. Schmidt has let more than 83 different species of stinging insects from all over the world attack him... all in the name of science!

Schmidt is the inventor of the eponymous “Schmidt Sting Pain Index,” which ranks the relative pain caused by insect stings on various parts of the body. On this week’s Please Explain, he’ll explain why insects sting in the first place, and what happens to them (and us) when they do it. 

Have questions about insect stings? Send us your questions in a comment below, or let us know on Twitter or Facebook!

Bees, Wasps, Ants, Scorpions... Whose Stings Hurt the Most?


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate093016dpod.mp3




Sweet Dreams (and Nightmares) Are Made of This

Fri, 23 Sep 2016 00:00:00 -0400

Dreams are a natural part of life, and throughout human history, people have tried to interpret their dreams. But dreaming, in many ways, still remains mysterious. On this week’s Please Explain, we’ll find out what happens in our brains while we dream, what causes nightmares and lucid dreaming, and why some of us talk and walk in our sleep. We’ll also learn about the many ways psychologists interpret dreams.

Joining us is Dr. Michael Breus, a Clinical Psychologist, Diplomate of the American Board of Sleep Medicine and a Fellow of The American Academy of Sleep Medicine. He's the author of several books, most recently, The Power of When: Discover Your Chronotype--and the Best Time to Eat Lunch, Ask for a Raise, Have Sex, Write a Novel, Take Your Meds, and More and Dr. Kelly Bulkeley, a dream researcher and Visiting Scholar at the Graduate Theological Union in Berkeley, California, Senior Editor of the APA journal Dreaming and the author of Big Dreams: The Science of Dreaming and the Origins of Religion.

Have questions about dreaming? Send us your questions in a comment below, or let us know on Twitter or Facebook!

Events: Kelly Bulkeley will be part of a panel at the New York Academy of Sciences on December 7th, talking about dreams and new research on the unconscious. He'll be giving a talk at the National Arts Club on January 30th about the film "Pan's Labyrinth" and lucid dreaming in Guillermo del Toro's childhood.

Sweet Dreams (and Nightmares) Are Made of This


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate092316dpod.mp3




The Secret Life of Ballerinas

Fri, 16 Sep 2016 00:00:00 -0400

The best ballerinas make it look effortless, gracefully dancing and leaping across the stage in beautiful costumes. But what do ballet dancers really go through, given the physical demands, in addition to the hours of practice, preparation and dedication? On today's Please Explain, we're looking at the secret life of ballerinas with Ashley Bouder, principal dancer in the New York City Ballet, and Tiekka Tellier, who spent 16 years as a professional ballerina and founded Everyday Ballet

Have questions about ballet? Send us your questions in a comment below, or let us know on Twitter or Facebook!

Event: The New York City Ballet Fall Gala opens NYCB’s 2016-17 season on Tuesday, September 20.  Ashley Bouder will give her first performance since giving birth to her daughter, Violet, on Friday, September 23 in Balanchine’s Vienna Waltzes. For ticket's and performance information, visit the NYCB website

The Secret Life of Ballerinas


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate091616dpod.mp3




Is Cursive Obsolete? The Writing May be on the Wall

Fri, 09 Sep 2016 17:45:00 -0400

Handwriting has helped shape culture ever since the ancient Sumerians created an alphabet on clay tablets. But are digital communication and the internet threatening to make handwriting obsolete? Anne Trubek , author of The History and Uncertain Future of Handwriting, joins us for this week's Please Explain all about handwriting!

Do you have questions about handwriting? Send us your questions in a comment below, or let us know on Twitter or Facebook! 

Is Cursive Obsolete? The Writing May be on the Wall


Media Files:
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We've Got the Scoop on Ice Cream!

Fri, 26 Aug 2016 10:54:53 -0400

The summer is not over yet, and to prove it, we’re talking all about ice cream! We’ll look into the history of the beloved frozen treat, as well as the many variations on flavor, sweetness and texture that have developed over the years. We’ll also find out how to make ice cream (with and without dairy) and the science behind the perfect scoop from Laura O’Neill, Co-Founder Van Leeuwen Ice Cream, based in Greenpoint, and Ben Van Leeuwen, Co-Founder. They’re the co-authors of the Van Leeuwen Artisan Ice Cream cookbook.  Do you have questions about ice cream? Write in the comments section below, write to us on Twitter or Facebook, or call us at 212-433-9692.  Recipes Roasted Banana Ice Cream (Reprinted with permission from Van Leeuwen's Artisan Ice Cream, published by Ecco Books, 2015.)  Believe it or not, even people who say they don’t like bananas love this ice cream—it tastes just like banana bread pudding. We roast the bananas with dark brown sugar and butter until they are golden and caramelized, and then we fold them into our ice cream base. The ice cream that comes out is elegant and luscious, rich with caramelized bananas, and is one of our favorite winter flavors to make. The roasting of the bananas gives the ice cream such a creamy, almost burnt-caramel flavor; we can’t think of a better way to round out a Christmas dinner. MAKES ABOUT 1 QUART SPECIAL EQUIPMENTImmersion blender FOR THE ROASTED BANANAS4 medium bananas, preferably somewhat speckled but not brown, peeled and cut into1/4 inch thick slices2 tablespoons (28 grams) unsalted butter2 tablespoons (14 grams) dark brown sugarPinch of kosher salt FOR THE ICE CREAM BASE2 cups heavy cream1/2 cup whole milk3/4 cup (150 grams) granulated sugar1/2 teaspoon (2 grams) kosher salt6 large egg yolks 1. To make the roasted bananas, preheat the oven to 400˚F; position the rack in the middle. Line a shallow baking sheet with parchment paper. 2. In a large bowl, toss the bananas, butter, sugar, and salt. Spread the ingredients on the prepared baking sheet and bake for 10 to 15 minutes, or until caramelized. Transfer to a cooling rack and let cool completely. 3. To make the roasted banana ice cream, pour the cream and milk into a double boiler or a heatproof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water). Whisk in 1⁄2 cup (100 grams) of the sugar and the salt and stir until they have dissolved. Warm the mixture until you see steam rising from the top. 4. Meanwhile, prepare an ice bath in a large bowl and set another bowl over it. Set aside. 5. In a medium bowl, with a kitchen towel underneath it to prevent slipping, whisk together the egg yolks with the remaining 1⁄4 cup (50 grams) sugar until uniform. While whisking, add a splash of t[...]


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate082616dpod.mp3




Satisfying Our Sweet Tooth

Fri, 19 Aug 2016 00:00:00 -0400

From white sugar and brown sugar, to raw sugar and sugar cane… Not to mention agave, simple syrup, and molasses, there's an abundance of options when it comes to choosing an agent that’s going to make your desserts and drinks pop. But which are the best for what purpose… and which are the healthiest? 

Joining us to talk about all things sweet is Shauna Sever, author of three cookbooks, including Real Sweet:More Than 80 Crave-Worthy Treats Made with Natural Sugars. We'll also find out how sugar and sweeteners affect our health with Rebecca Blake, a nutritionist, registered dietitian, and Administrative Director for Medicine at Mount Sinai Beth Israel. 

Satisfying Our Sweet Tooth


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate081916dpod.mp3




Dim Sum: Dumplings & Buns that Make the Perfect Bite

Fri, 12 Aug 2016 00:00:00 -0400

From the cavernous Chinatown restaurants where carts of dumplings are wheeled around, waiting to be pointed to and picked up like an eager single teenager at the prom, to foie gras, flank steak and braised duck chins, dim sum is a changing force in Chinese cuisine in this country. Dim sum takes years to master, seconds to eat, and contains within its tapioca wrapper the history of waves of Cantonese immigration.

Ed Schoenfeld, restaurateur, Chinese food aficionado and owner-operator of Red Farm, a Zagat top rated Chinese restaurant in New York, and a New York Times critics-pick.

Dim Sum: Dumplings & Buns that Make the Perfect Bite


Media Files:
https://www.podtrac.com/pts/redirect.mp3/audio.wnyc.org/lopate/lopate081216dpod.mp3