Science fiction and fantasy books aren't just getting more popular, they're interbreeding with other genres to produce wild new hybrid forms — swapping DNA with literary novels, commenting on current events, morphing into historical science fiction romances, and evolving into hard-boiled detective fantasy.
Robert Siegel speaks with our regular political commentators, E.J. Dionne, of the Washington Post and Brookings Institution, and David Brooks, of the New York Times. They discuss the two-month extension for a tax break and unemployment benefits signed into law.
Ambrosia salad — the festive dish of green Jell-O, cherries and Cool Whip — was a regular feature on Caitlin Shetterly's husband's family Christmas table. He recently admitted he always thought it was the "grossest looking and tasting thing ever." So of course Shetterly had to check it out.
With fondness and a Southern twang, Penelope Simmons remembers her mother, who was not one to hover. Your foot "could be hanging by a piece of skin," she says, "and Sug would go, 'Oh, baby, go get a Band-Aid. You'll be all right.' "
In snowy Norway, nothing evokes Christmastime like a pot of glogg brewing on the stove. The traditional Scandinavian winter drink mixes wine, spirits and spices like clove, cardamom and cinnamon to make for a brew that smells divine and tastes even better.
Susan Jane Gilman recommends behind-the-scenes reads about the rich and famous — by a rock star, a hotel concierge, a stuntman and a Brat Packer, all offering backstage passes to their glamorous lives. Entertaining and star-studded, they make for perfect holiday escapism — with a cocktail (or two) in hand.
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