- Social:
Clinica Monseñor Romero
Director of Community Mobilization for Clinica Monseñor Romero.
PROFILE
Ana Grande
Guest
FROM Ana Grande
Press Play with Madeleine Brand
Fearing deportation, undocumented immigrants choose to go without health care Health clinics that serve undocumented immigrants report that fewer patients are making appointments. Doctors say people worry that revealing personal information could tip off immigration officials and lead to deportation. But by skipping regular care, some patients could be taking major medical risks.
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The Business
In 'Speechless,' Scott Silveri combines comedy, family & disability Scott Silveri has written and produced sitcoms for more than 20 years. In all that time, he never encountered a TV family that looked anything like the one he grew up in -- with a mom, a dad...and a brother with cerebral palsy. He changed that with his show Speechless on ABC. Silveri tells us about looking to his own past for stories, and why he was determined to make a family comedy and not just a "disability show."
Press Play with Madeleine Brand
Trump says goodbye Paris Accord: What does it mean for U.S. and the planet? President Donald Trump announced Thursday that the U.S. will withdraw from the Paris Climate Accord, the landmark international agreement to limit greenhouse gas emissions. Trump was to renegotiate a new deal, but will that happen?
Press Play with Madeleine Brand
What did Trump accomplish on his first trip abroad? President Trump is wrapping up his Mideast and European tour. We find out what he has accomplished -- good and bad -- and look at what he faces when he comes home.
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.