FROM Joyce Carol Oates
Joyce Carol Oates: The Man Without a Shadow Joyce Carol Oates raises questions about memory – ethics, what it means to love, identity, and the ability to engage, and takes us on a trip down memory lane with a reading from a previous memoir recounting her favorite bad-for-you childhood foods.
Joyce Carol Oates: Prison Noir Our discussion of this anthology, written by incarcerated men and women, divides between the shocking realism of the stories and Oates’ experience as editor of the collection.
Joyce Carol Oates: I'll Take You There Joyce Carol Oates' I'll Take You There (Ecco) appears to be a novel about college in the 1960s and interracial dating. At its heart, though, it pits skeptical against mystical philosophy...
Joyce Carol Oates: Blonde The life of Marilyn Monroe inspires Joyce Carol Oates, vast accomplishment in Blond and provides an opening for our conversation about a feminine icon. Part 8 of the nine-part series "Women, Writing and the Imagination."
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.
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."
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.