Well, from the studio, I'm going to go out again to talk to NPR's Linda Wertheimer. She is at a place that has a very good view of the activities there on the Mall. That happens to be the Canadian embassy. And just one thing: the West Front of the Capitol is decorated in red, white and blue. That is the backdrop for President Obama's second Inauguration. And Linda has seen every Inauguration since the second time President Richard Nixon was sworn into office, his second inaugural. Good morning.
Originally published on Mon January 21, 2013 9:04 am
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Originally published on Mon January 21, 2013 2:41 pm
Feelings of hope and change have mostly faded.
The country is in better shape than it was when Barack Obama became president four years ago. The economy is no longer in free fall, and the nation has for the most part extricated itself from seemingly endless wars abroad.
Yet as Obama prepares to enter his second term, there seems to be less optimism about his ability to address the nation's problems than was the case when he first entered the White House.
Originally published on Mon January 21, 2013 9:09 am
The big "get" goes to Katie Couric.
While Notre Dame football star Manti Te'o has spoken to ESPN — and said he did not participate in the hoax about a "dead" girlfriend who turned out to be neither real nor dead — that wasn't on camera or recorded.
For years, British environmental activist Mark Lynas destroyed genetically modified food (GMO) crops in what he calls a successful campaign to force the business of agriculture to be more holistic and ecological in its practices.
His targets were companies like Monsanto and Syngenta — leaders in developing genetically modified crops.
Earlier this month he went in front of the world to reverse his position on GMOs.
A recently-published menu for Abraham Lincoln's lavish second inaugural ball in 1865 provides an interesting look at how different the nation celebrated its new president just seven score and eight years ago.
Smoked tongue en geleé and blancmange (a firm custard) shared room on the buffet table with roast turkey and burnt almond ice cream.
As Yale food historian Paul Freedman told Smithsonian Magazine writer Megan Gambino, the cuisine could best be described as "French via England, with some American ingredients."