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Pablo Helguera is a New York-based artist working with sculpture, drawing, photography and performance. His new book isHelguera's Artunes. You can see more of his work atArtworld Salon and on his own site.
Honky-tonk veteran Dale Watson has an impressive white pompadour and arms that tell his story: flag tattoos of Alabama, where he was born, and Texas, where he lives. Musical notes circle his biceps. And he has an inked portrait of his first musical inspiration — his late father, a truck driver and sometime country singer who passed on to Dale his love of traditional country, from Hank Williams to Lefty Frizzell.
It has been more than six years since Daniel Handler, aka Lemony Snicket, concluded his enormously popular 13-volume young adult series, A Series of Unfortunate Events. Handler recently revived the Snicket narrator, however, in his YA novel Who Could That Be at This Hour?
The voiceovers from Terrence Malick's To the Wonder, which has a lot of them, are intoned on the soundtrack while the characters stare into sunrises or sunsets — whenever the light is right, what cinematographers call, "the magic hour." This film and Malick's last, The Tree of Life, suggest that he's evolved into a blend of director and Christian minister: These are psalms writ on film.
This is TELL ME MORE from NPR News. I'm Michel Martin. Coming up, we'll speak with the Reverend Jim Wallis. He's a well-known evangelical leader. He's known for stepping into the political fray on issues he cares about. So we'll ask him why he chose to step out of the spotlight during last year's presidential campaign. That's later in the program.
This is SCIENCE FRIDAY, I'm Flora Lichtman, filling in for Ira today. You know the phrase you are what you eat? Well, new research suggests a slight modification: Your gut bacteria are what you eat. And if you eat more red meat, for example, you'll nurture populations of microbes that like to eat red meat, too, which might not seem like a bad thing except that researchers have pinpointed a compound in red meat called L-carnitine that when broken down by gut bacteria might contribute to heart disease.
This is SCIENCE FRIDAY. I'm Flora Lichtman. Later in the hour, a teenage science activist and the plight of the monarch butterfly. But first, researchers have developed a new way to fight antibiotic-resistant microbes by borrowing a trick from a longtime foe of the bacteria, the bacteria phage.
FLORA LICHTMAN, BYLINE: Up next, another mover and shaker in the alimentary canal - coffee. Whether you're a home brewer or a latte devotee, whether you take it light and sweet or on ice, your coffee is guaranteed to be chock full of chemistry. It starts in the bean, which is actually not a bean at all.
It's a seed, according Harold McGee, author of "On Food and Cooking: The Science and Lore of the Kitchen" along with other books on science and food. And we caught up with Harold, to hear more about how coffee gets its signature taste.
Originally published on Fri April 12, 2013 1:03 pm
Zack Kopplin has been fighting to have the "Louisiana Science Education Act" overturned since it was first passed in 2008, and he was in high school. Critics of the SLEA say it's used to introduce creationism and other non-scientific theories into public school science class. Kopplin, now at Rice University discusses his continuing campaign against the act.