The Field
The Field
Nov 3, 2020
On Election Day, 'Two Different Worlds'
Play • 37 min

This episode contains strong language.

At the heart of one race for the Wisconsin State Assembly are some of the same political cracks splitting the U.S. as a whole. Some believe keeping businesses running is a priority during the coronavirus pandemic; others think keeping people safe and healthy should be given precedence.

Rob Swearingen is a four-time Republican assemblyman and owner of a local restaurant. He challenged the lockdown imposed by Wisconsin’s governor and, since reopening his business, has taken a loose interpretation of the mask mandate.

His Democratic challenger, Kirk Bangstad, has strictly followed statewide edicts, opening his restaurant outdoors in the summer and, when there were coronavirus infections among his staff, closing down until all could be tested.

What do the different approaches reveal about Wisconsin politics and about broader American divisions? Reid J. Epstein, a politics reporter for The New York Times, and Andy Mills and Luke Vander Ploeg, audio producers for The Times, went to the state to find out.

Guests: Reid J. Epstein, who covers campaigns and elections for The New York Times; Andy Mills, a senior audio producer for The Times; Luke Vander Ploeg, an audio producer for The Times.

Bonus Election Day special: The Daily is going LIVE today. Listen to Michael Barbaro and Carolyn Ryan, a deputy managing editor at The Times, as they call our correspondents for the latest on a history-making day.

Tune in from 4 - 8 p.m. Eastern, only on and on the The New York Times iPhone app. Click here for more information.

Background reading:

Wine for Normal People
Wine for Normal People
Wine for Normal People
Ep 357: The Role of Alcohol in Wine
It’s the first show of our 10th year! WOW! And for our double digit birthday, this time we bring you a super dorky one that is so important to understand in wine. I have already professed it the dorkiest show of 2021, and I’m pretty sure I can’t top this so – Voilà! First we have some fun, and challenge you to follow the three wine resolutions/challenges I’ve set forth! They are so easy, even I can keep them: * Have a wine from a region you’ve never heard of or had before! Expand your palate, do a little research, and try something totally new. * Have wine from a region that you have hated in the past. Wine is constantly changing, especially with climate change so a region you may have thought was yucky in the past, may very well have turned into your next favorite wine hub! * Drink more of the wine you love but always forget about! We all have one of those. When you get it you say to yourself, “why don’t I drink more of this? It’s so great!” Here are the show notes on the role of alcohol in wine: __________________________________________ Alcohol levels are largely determined in the vineyard: * Sugar is converted to alcohol during fermentation, so sugar levels in a vineyard are essential to determining how much potential alcohol a wine can have. From véraison (when grapes start to get color) to ripening, grapes accumulate glucose and fructose. * How much sugar depends on the vineyard conditions-- light, water, vineyard management are important * Cooler climates, elevation, north-facing slopes yield lower potential alcohols * Irrigation matters in determining sugar levels –some studies show glucose and fructose is higher in irrigated vines than non-irrigated ones (see Beverages Journal below, Imbibe Magazine) * Vineyard practices like canopy management (chopping off leaves - plant doesn't absorb as much sunlight) or green harvesting (cutting grape bunches before they ripen, can focus on ripening the few that are left) help increase or decrease sugars. * We discuss the idea of phenolic ripeness and how that quest for flavor has led to higher alcohol levels * We also discuss how early picking, which seems like a natural solution, can lead to higher acid levels, less complexity, sometimes green notes in the wine – often just LESS GOOD flavor! Alcohol in winemaking (how it gets into wine): * Yeast convert fermentable grape sugars to alcohol either from ambient yeast or by inoculated yeast. Sugar + Yeast = Alcohol +Carbon Dioxide (+heat) * Potential alcohol (often measured by must weight) is how much sugar is available to the yeast in the grape must. * if you don’t have enough, you can chaptalize with cane or beet sugar to raise alcohol levels (this has NOTHING to do with sugar in a wine, only with raising alcohol during fermentation) * During fermentation/maceration: Alcohol produces esters by working with the organic acids in the very acidic fermenting juice. alcohol + acid = ester * Yeast play a big role in alcohol production, obviously. When yeast make alcohol, they kill themselves and other strains take over to finish the fermentation * Wild fermentation can help restrain alcohol levels, but is less predictable * Alcohol tolerance in yeast has increased, so yeast are more efficient and create higher alcohol levels in wine (discussed in our Underground Wine Event Virtual event by Stu Smith of Smith-Madrone) Mark Smith, CC BY 2.0, * Alcohol is a strong solvent so it can extract stuff out of the grape must (mushed up grape soup after crush) * Bitter and astringent notes from seeds, skins, stems come out as alcohol levels increase, so winemakers have to be careful not to over-extract bitter compounds when the alcohol levels are high at the end of fermentation. * Cold Soaking can help: The wine stays at -10˚C for up to one week, so anthocyanins can come out without the bitterness. * Other benefits of Alcohol in winemaking * Alcohol is anti-microbial * Alcohol is a preservative during the wine maturation process. Alcohol Measurement: * Alcohol by volume (ABV): milliliters of alcohol present in 100ml of wine expressed as a percentage. * Wines range from 5% - 25% alcohol. Factors like climate, grape variety, and winemaking play a role * What’s low, medium and high alcohol levels: My Judgement * Low Alcohol: Under 11.5%, and are often sweet and light – German Kabinett wines, Moscato d’Asti are examples * Medium Alcohol: 11.5 -12.5% * Medium-low: 11.5% - 12% ABV – Lambrusco, some Loire whites, some German and Austrian Whites, some northern Italian * Medium- 12.5% - 13.5% -- This is about the average for dry wines in Europe. Bordeaux, Bourgogne, Champagne, Barbera, Nebbiolo, Rosé, many Chilean wines are in this range * High Alcohol—14%+ -- Nearly all New World Wines, many Spanish and Portuguese reds, Argentinean reds, Southern Italian wines, some southern French wines * Fortified/VERY High Alcohol – 15%+ Usually fortified but can just be really ripe and not de-natured The Perception of Alcohol: Alcohol activates smell, taste, and feel (the burn) receptors * We perceive alcohol as a combo of sweet and bitter taste and the burning sensation (similar to a chili pepper) and some of this is genetic -- some people perceive alcohol as sweetness, some as more bitter (also has to do with concentration of alcohol: * Body: viscosity, fullness are directly related to alcohol content * Alcohol amplifies astringency, bitterness and acidity. Higher residual sugar is often used to counter this issue * there is no predetermined alcohol level that will create balance, this is the ART * VA: lots of alcohol means it can seem vinegar like Alcohol Levels and Taxes: * For the wonks among us, we discuss how alcohol is taxed in the US, UK, EU and Canada. You may be surprised at how it’s calculated! We wrap with some interesting ways winemakers reduce alcohol in wine * We reiterate the importance of getting it right in the vineyard * Humidification/ watering back: is a very common practice. You add water and it dilutes alcohol (and flavor) * Semi-permeable membranes to separate alcohol from wine * Reverse osmosis: wine passes through a membrane to strip it of ethanol. It is performed at low temperatures and aims to change only the wine alcohol content, and it usually results in 1-2% reduction. It is cheap, but it has been found to reduce complexity, mouthfeel, and affect aging in red wines. * Spinning cone column: uses centrifugal force and steam, to separate water from alcohol. The water is then recombined with the color, flavor, and tannins and poured back into the wine to dilute the alcohol while keeping flavor. This is very expensive yet effective Source: Flavourtech ____________________________________________________________ Thanks to our sponsors this week: Wine Access Visit: and for a limited time get $20 off your first order of $50 or more! Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). * They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops. * Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps. * Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed! Check it out today! Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: To sign up for classes (now for UK and Euro time zones!) please go to! ________________________________…
54 min
All Ears with Abigail Disney
All Ears with Abigail Disney
Abigail Disney
Emily Bazelon: A Full-on Reversal Or An Incremental Hollowing Out For Roe V. Wade?
This week on All Ears Abby talks to New York Times Magazine staff writer, Yale Law School scholar, and Slate Political Gabfest co-host Emily Bazelon on a host of legal and legislative changes on the horizon in the American judicial system. With the looming shift from Republican to Democratic control of the federal government on January 20th, the Supreme Court is on its own separate trajectory, set into motion by the addition of Amy Coney Barrett to the bench. Focusing primarily on women’s reproductive health and justice, Emily breaks down how Supreme Court could begin to dismantle the legal scaffolding around abortion rights, and how it could reverberate through states and communities. With an eye toward the Democrats’ newly-shifted but still razor-thin control of Congress, Abby and Emily game the potential outcomes and discuss what values and metaphorical baggage justices bring into a courtroom. With Emily’s smart takes and deep knowledge, this is an episode for the legal-savvy, the legal-curious, and even the legal-agnostic.   Find Emily on Twitter @EmilyBazelon *EPISODE LINKS* Charged: The New Movement To Transform American Prosecution and End Mass Incarceration (Emily Bazelon) Roe v. Wade (, 1971) People Are Dying. Whom Do We Save First With the Vaccine? (Emily Bazelon, NYT 12/24/20) Why Inmates Should Be at the Front of the Vaccination Lines (Emily Bazelon, NYT 12/3/20) The Problem of Free Speech in an Age of Disinformation (Emily Bazelon, NYT 10/13/20) Why Ruth Bader Ginsburg Refused To Step Down (Emily Bazelon, NYT 9/21/20) Police Reform Is Necessary. But How Do We Do It? (NYT, A discussion about how to reform policing, moderated by Emily Bazelon)
38 min
The Takeaway
The Takeaway
GBH, PRX, WNYC Studios
MLK and the Fierce Urgency of Now!
A special broadcast and online edition of WNYC’s 15th Annual MLK celebration. Monday, January 18, 3-4 PM ET. Rebroadcast at 8 PM ET. Presented in collaboration with the March on Washington Film Festival. This year, WNYC and Apollo Theater are bringing our annual Dr. Martin Luther King Jr. event to the national radio airwaves on The Takeaway, the national news program from WNYC and PRX, and online as a Facebook live video simulcast. The special broadcast will be co-hosted by the event’s signature hosts —WNYC’s Brian Lehrer and Senior Editor of WNYC’s Race and Justice Unit Jami Floyd — who will be joined by Tanzina Vega, host of The Takeaway. (WNYC) Guests include James E. Clyburn, Nikole Hannah-Jones, and Letitia James, among a distinguished roster of civil rights leaders, elected officials, activists, journalists, and artists to discuss the urgent priorities facing the incoming Biden-Harris administration, health equity for Black Americans, and what comes next in our nation’s ongoing reckoning around systemic racism. You’ll have three opportunities to listen Monday, January 18, live on AM 820 at 9am, from 3-4pm on WNYC 93.9 FM, and at 8pm on WNYC 93.9 FM and AM 820. “MLK and the Fierce Urgency of Now!” will also have a video simulcast on Facebook Live at 3pm ET. Featured guests include: Congressman James E. Clyburn, Democratic member of the U.S. House of Representatives from South Carolina Reverend Dr. William Barber, II, President of Repairers of the Breach and Co-Chair of The Poor People’s Campaign Dr. Bernard Lafayette, Jr., Civil rights activist and co-founder of the Student Nonviolent Coordinating Committee Nikole Hannah-Jones, Pulitzer Prize-winning reporter and creator of The New York Times’ 1619 Project Letitia James, Attorney General for the State of New York Dr. Uché Blackstock, Yahoo! News Medical Contributor and Founder & CEO of Advancing Health Equity Dr. Jeff Gardere, Associate Professor of Behavioral Medicine at Touro College of Osteopathic Medicine Queen Afua, Five-time best-selling author and CEO of the Queen Afua Wellness Center Leslé Honoré, Blaxican artist and activist, who will read from her book of poems Fist & Fire The video version of the program will include introductions from Goli Sheikholeslami, President and CEO of New York Public Radio; Jonelle Procope, President and CEO of the Apollo Theater; and Isisara Bey, Artistic Director of the March on Washington Film Festival.
44 min
Henry Rollins - KCRW
Henry Rollins - KCRW
Henry Rollins
KCRW Broadcast 616
Fanatic! I hope your week was great. No, really! I know. Things have been kind of mind-blowing and draining as of late. This is one of the reasons we gather a bunch of music together every week to neutralize what came at us days before. Don’t look at the list just yet. We have, as you were warned last week about, a tremendous second hour with Joy Division’s 1978 Arrow Studios RCA Sessions. The songs go by so fast. I was listening to them last night and it’s a great album. Cool new/newish records we’re checking out tracks from Body Double, Beechwood, the Bobby Lees, TV Smith, Lamps, Osees, Pumice and Richard Rose. I’ve heard tell that people are finally getting their Osees Weirdo Hairdo vinyl. I hope mine is at the mail pick up place I’ll be going by today. I took my first listen to Panther Rotate on vinyl last night. Looking forward to getting into that one again soon, there’s a lot to hear. I sometimes get a little concerned that we slow things down a little with playing an entire record but now and then, I think it’s worth it. I choose sparingly. Many years ago, a radio joke was that DJs would put on Dark Side Of The Moon so they could have a smoke break. That’s not what’s happening here! We hope you like the show. Have a great weekend, what’s left of it, prepare yourself for yet another “eventful” week that will be taught in classes for centuries to come and STAY FANATIC!!! –– Henry
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