Elif Batuman is a novelist and a regular contributor to the New Yorker.
Elif Batuman on KCRW
More from KCRW
Mstyslav Chernov on ‘20 Days in Mariupol’; Fubo files lawsuit against announced sports megastreamer
EntertainmentKim Masters and Matt Belloni examine FuboTV’s $1 billion lawsuit seeking to halt the development of the recently announced Fox, Disney, and Warner Brothers Discovery sports streaming…
Addicted to distraction: How our world is robbing our ability to pay attention
Health & WellnessData scientist and psychologist Gloria Mark shares the latest research on our diminishing attention spans and explains why our increasingly distracted lives can impact our health and…
Chelsea Peretti, Billy Dee Williams, and Jonathan Glazer on The Treat
ArtsChelsea Peretti takes the director’s chair, Billy Dee Williams drops the memoir, and Oscar nominated director Jonathan Glazer gives us a “searing” Treat.
Steven Yeun on ‘Beef’; Disney CEO Bob Iger’s potential successors explained
EntertainmentMatt Belloni and Lucas Shaw examine four Disney executives poised to take the throne in 2026 following CEO Bob Iger’s proposed retirement.
Amy Schumer, Sam Wasson, and Colman Domingo on The Treat
ArtsAmy Schumer talks wearing all the hats for her Hulu comedy “Life & Beth,” author Sam Wasson takes us into Francis Ford Coppola’s life, and Colman Domingo has The Treat.
Splintering: When a divorce and first child arrive together
PsychologyLeslie Jamison, writer and author of “Splinters: Another Kind of Love Story,” reflects on the end of her marriage months after the birth of her daughter.
Cherry Glazerr: KCRW Live from HQ
ArtsLA’s Cherry Glazerr play cuts from new LP “I Don’t Want You Anymore” and Clem Creevy talks the project’s evolving sound.
Corinne Bailey Rae: KCRW Live from Apogee Studio
ArtsGrammy-winner Corinne Bailey Rae expands into punk and free jazz playing cuts from her audacious 2023 LP “Black Rainbows,” live From Apogee Studio.
BONUS: Arielle Johnson talks Flavorama (Extended Interview)
Food & DrinkArielle Johnson chases deliciousness by taking science and making it fashion.