TED Radio Hour
TED Radio Hour
Jul 24, 2020
The Power Of Spaces
52 min
How do spaces shape the human experience? In what ways do our rooms, homes, and buildings give us meaning and purpose? This hour, TED speakers explore the power of the spaces we make and inhabit. Guests include architect Michael Murphy, musician David Byrne, artist Es Devlin, and architect Siamak Hariri.
Science Vs
Science Vs
Gimlet
Did the CIA do it? Part II
When a deadly pig virus hit Cuba in 1971, some claimed the CIA was behind it all. But could it be true? In part two of our investigation into the outbreak, we finally hear directly from the CIA — and get to the bottom of what happened.  In this episode: ex-CIA Brian Latell, journalist Drew Fetherston, Professor Mary-Louise Penrith and Professor José Manuel Sánchez-Vizcaíno.  Please fill out our Science Vs survey! Link here: https://blythet.typeform.com/to/Z7YOM2QM  New to the show? Some of our fave episodes are ... Hunting an Invisible Killer: https://gimletmedia.com/shows/science-vs/brhv724  The Mystery of the Man Who Died Twice: https://gimletmedia.com/shows/science-vs/brhod5   Placebo: Can the Mind Cure You? https://gimletmedia.com/shows/science-vs/5whgzd  5G: Welcome to the Revolution? https://gimletmedia.com/shows/science-vs/j4h39x  Here’s a link to our transcript: https://bit.ly/2Kn0iSv A huge thanks to Dan Guillemette, Rebecca Ibarra and the team at WNYC's Scattered. This episode was produced by Wendy Zukerman, with help from Nick DelRose, Mathilde Urfalino, Hannah Harris Green, Rose Rimler and Michelle Dang. It was edited by Blythe Terrell and Caitlin Kenney, with help from PJ Vogt. Fact checking by Diane Kelly. Mix and sound design by Peter Leonard. Music written by Peter Leonard, Emma Munger, Bobby Lord and Marcus Bagala. Interpreting by Carmen Graterol and Julia Kaplan. Translation by Silvina Baldermann. Thanks to everyone we got in touch with for this episode including Peter Kornbluh, Professor Piero Gleijeses, Professor Armanda Bastos, Dr. Alexis Albion, Dr. David Williams, Professor Hugh Wilford, Dr. James Lockhart, Professor Louis A. Pérez, Dr. Megan Niederwerder, Steven Aftergood, and Vicki J. Huddleston. And thank you to the Cuban exiles and those who fought in the bay of pigs for speaking to us. A special thanks to the Zukerman family, and Joseph Lavelle Wilson.
33 min
Science Friday
Science Friday
Science Friday and WNYC Studios
Ig Nobel Prizes, Koji Alchemy. Nov 27, 2020, Part 2
Laugh Along At Home With The Ig Nobel Awards We know traditions are different this year. Maybe you’re having a small family dinner instead of a huge gathering. Maybe you’re just hopping on a video call instead of going over the river and through the woods. At Science Friday, our holiday tradition of broadcasting highlights from the annual Ig Nobel Awards ceremony is different this year too. Rather than being recorded live in front of a cheering crowd at Harvard’s Sanders Theater, the ceremony was virtual this year. But one thing remains the same—awards went to a bunch of genuine scientists for research that first makes you laugh, then makes you think. This year marks the ceremony’s 30th anniversary. Marc Abrahams, editor of the science humor magazine Annals of Improbable Research and master of ceremonies for the awards, joins Ira to talk about Ig Nobel history, and to share highlights from this year’s winners. Koji: The Mold You Want In Your Kitchen When chef Jeremy Umansky grows a batch of Aspergillus oryzae, a cultured mold also known as koji, in a tray of rice, he says he’s “bewitched” by its fluffy white texture and tantalizing floral smells. When professional mechanical engineer and koji hobbyist Rich Shih thinks about the versatility of koji, from traditional Japanese sake to cured meats, he says, “It blows my mind.” Koji-inoculated starches are crucial in centuries-old Asian foods like soy sauce and miso—and, now, inspiring new and creative twists from modern culinary minds. And Shih and Umansky, the two food fanatics, have written a new book describing the near-magical workings of the fungus, which, like other molds, uses enzymes to break starches, fats, and proteins down into food for itself. It just so happens that, in the process, it’s making our food tastier. You can grow koji on grains, vegetables, and other starchy foods, and make sauces, pastes, alcohols, and vinegars. Even cure meats. Umansky and Shih say the possibilities are endless—and they have the koji pastrami and umami popcorn to prove it. Plus, Urmansky and Shih share some of their favorite koji-inspired holiday dishes and leftover recipes—from turkey amino spreads to cranberry sauce amazake to soy sauce-infused whipped cream. Read more on Science Friday!
47 min
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