Wired
Editor for Wired Magazine and author of Proof: The Science of Booze
PROFILE
Adam Rogers
Guest
FROM Adam Rogers
Which Way, L.A.?
Is LA or San Francisco Leading the Way to the Future? Los Angeles was once America's economic success story, but its economy is now just 25th in the nation, while the San Francisco Bay Area is Number One. Why as San Francisco boomed while LA has bottomed out? We get several viewpoints.
To the Point
Editing Your DNA: The Promises and the Risks Ever since scientists discovered they could tamper with genetic material, people have questioned whether the technology is too powerful and too dangerous to unleash on the world. Now, just in the last three years, new methods of DNA engineering are so precise, so fast, and so inexpensive, that it’s bringing this technology within reach of more scientists and entrepreneurs than ever before. Given the fraught debate over genetically modified foods, how will society deal with the sci-fi -- like prospects of species-specific bio-weapons, invasive mutant crops, or enhancing genes for qualities like beauty and intelligence?
Press Play with Madeleine Brand
A Scientific History of Booze The holidays are about a lot of things: Peace, togetherness, sharing, giving, and, of course, drinking. Between holiday parties and New Year’s Eve blow-outs (and maybe even a couple extra fingers of whiskey to help ease family tensions), plenty of alcohol will go down the hatch over the next couple of weeks. But before we reach for that candy cane cocktail, we talk with Adam Rogers, who’s been studying the science, history and sociology of alcohol for his book, Proof : The Science of Booze.
Press Play with Madeleine Brand
Is There Still a Future for Space Tourism? One pilot died and another one was seriously injured in the SpaceShipTwo explosion. What is an an acceptable price to pay for dangerous technology that will probably only benefit the ultra rich? Wired Magazine editor Adam Rogers recently explored that question in a piece called “ Space Tourism Isn’t Worth Dying For .”
Good Food
Are Placebo Cocktails Enough to Get a Buzz? Adam Rogers is the author of the new book Proof: The Science of Booze. In the book he documents a University of Washington study that examined the placebo effect when it comes to drinking.
Press Play with Madeleine Brand
Proof: The History of Booze Throughout history, there’s a particular invention that proves a civilization has grown up: booze. Adam Rogers’ new book, “Proof: The Science of Booze” tracks the evolution of alcohol science from ancient civilizations to today. And Rogers busts up some popular alcohol myths - most of which revolve around hangover home remedies.
Recommended
Press Play with Madeleine Brand
Why did Jared Kushner want a back channel with Russians? News broke Friday that President Trump’s son-in-law and senior advisor, Jared Kushner, tried setting up a back channel between the Trump transition team and the Russian government. What are the consequences for Kushner, President Trump, and the investigation into Russian meddling?
Design and Architecture
Farewell LA freeways, Peter Shire is back Angelenos don't want more freeways but we seem not to want mass transit either. Metro has killed the 710 freeway extension, and bus and train ridership is down across the region. What's the future of getting around in LA? And, Peter Shire is having a comeback. What attracts a new generation to his playful ceramics and furniture?
Design and Architecture
Securing Public Spaces, Super Wealthy Asians Vehicles are increasingly being used as weapons, as seen in the London Bridge attack over the weekend and in New York’s Times Square last month. The Compton-based company Calpipe is designing security bollards to help make public spaces safer. And novelist Kevin Kwan satirizes the “crazy rich” Asian jet set and their luxurious tastes in his latest book, “Rich People Problems.”
Good Food
Shaking up the USDA, 'The Beef Cookbook' and 'Tartine All Day' Peggy Lowe explains why Trump’s pick for USDA Secretary is rattling rural America. Dario Cecchini talks future plans for Chianti ramen, and Richard Turner shares cuts from “PRIME: The Beef Cookbook.” Writer Matthew Sedacca looks at the controversy behind liquid smoke. Jonathan Gold tries Chengdu-style dishes, and Elisabeth Prueitt of Tartine fills us in on the latest. Plus, chef Michael Beckman shares a recipe for cactus confit.