Rutgers University
Associate professor of neuroscience and psychology at Rutgers University.
PROFILE
John McGann
Guest
FROM John McGann
Press Play with Madeleine Brand
Scientists find humans' sense of smell is far stronger than we think There are several explanations for why humans allegedly have a poor sense of smell. As humans began walking upright, smell became less important than sight. It’s been thought that since humans are logical creatures, we don’t need to rely on smell to direct our behavior and that our sight is more powerful than our smell. It turns out that those explanations are wrong.
Recommended
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?
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."
Bookworm
Morgan Parker: There Are More Beautiful Things than Beyoncé Morgan Parker says that the poems in her book There Are Things More Beautiful than Beyoncé take a stand against the clichés of the dominant culture.
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.