FROM Eula Biss
'On Immunity' In the debate over childhood vaccinations, writer Eula Biss is definitely in the pro-vaccine camp. But she didn’t start out that way. During her research for her new book, On Immunity, she discovered that the debate over vaccines is really a debate over our place in a larger social web.
Eula Biss’ Vaccine About-Face So the vaccine debate has gone political. But for most parents, it’s an intensely personal decision about what is best for their children. Essayist Eula Biss’ book about vaccination starts with her own personal questions about giving her child vaccines. But she ends up believing that a mother’s decision to vaccinate her child is not personal at all. Madeleine spoke to Biss last October, and we re-air part of the conversation today.
Switching Sides in the Great Vaccine Debate In the debate over childhood vaccinations, writer Eula Biss is definitely in the pro-vaccine camp. But she didn’t start out that way. During her research for her new book, “On Immunity”, she discovered that the debate over vaccines is really a debate over our place in a larger social web.
George Saunders: Lincoln in the Bardo (Part I) Lincoln in the Bardo dramatizes a grieving President Lincoln as he visits the grave of his beloved son Willie, who died at age eleven. In the novel, the buried dead believe they're not dead -- "they're sick and refer to their coffins as "sick boxes."
How do Trump supporters feel about the Paris Accord? Globally and around the U.S., there are strong opinions whether or not the Paris Climate Accord is a good idea. The American exit is either a horrifying abdication of American leadership or a forceful and long overdue statement about U.S. sovereignty.
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.