Deena Prichep

Deena Prichep appears in the following:

'I Am Not An Inmate ... I Am A Man. And I Have Potential'

Friday, August 29, 2014

Many of the 2 million men serving time in the U.S. have formed their sense of manhood while incarcerated. And becoming a different kind of man isn't easy — either behind bars, or beyond them.


Scientists Investigate Outbreak Of Sea Star Wasting Syndrome

Monday, August 11, 2014

Sea stars, commonly referred to as starfish, are experiencing a massive die off. Sea star wasting syndrome has wiped out millions of them along the West Coast — from Mexico to Canada.


Raw Milk Producers Aim To Regulate Themselves

Monday, July 07, 2014

To create accountability and transparency, some raw milk producers are coming up with guidelines for testing and safety. But federal agencies say all raw milk is still risky to consume.


Simple Tricks Can Tame The Taste Of Broccoli And Its Cousins

Monday, June 23, 2014

The horrible memory of overcooked vegetables can and should be overcome, because yes, kale is really good for you. A cookbook author shares tips for making sure these veggies actually taste good, too.


To The Left, To The Left: Behind The Beyoncelogues

Monday, June 23, 2014

Actress Nina Millin, who performs Beyonce lyrics as monologues, speaks with NPR's Audie Cornish about how a karaoke failure blossomed into a series of viral performances.


Do Autistic Kids Fare Better In Integrated Or Specialized Schools?

Monday, June 02, 2014

Some advocates say autism-only schools can be life-changing for autistic kids who struggle in traditional classrooms. Others say segregating kids with autism carries its own problems.


Gastrodiplomacy Gives Foreign Chefs A Fresh Take And Taste Of America

Saturday, May 24, 2014

The State Department has a new exchange program for culinary professionals. A delegation from the Middle East and Africa recently discovered there's more to American cuisine than fast food.


Some Appetizing Nibbles For Pre-Seder Snacking

Wednesday, April 09, 2014

Passover's ceremonious meal can take a very long time. Small bites with traditional ingredients can help sustain dinner guests, with a nod to the holiday's meaning and to the spirit of hospitality.


How To Get To Sesame Treats: Open A Can Of Tahini

Wednesday, April 02, 2014

This sesame-seed paste isn't just for making hummus and that tangy sauce on your falafel. Like butter or mayo but with a nutty kick, it's a rich addition to baked goods, a warm salad and more.


For 'Lent Madness,' Reverend Pits Saints Against Each Other

Wednesday, April 02, 2014

Rev. Tim Schenck created the March Madness-type bracket in the true spirit of the season. People learn about, then vote for their favorite saints to advance to the Golden Halo.


Cholent: The Original Slow-Cooked Dish

Saturday, February 22, 2014

A stewed dish cooked very low and slow, cholent has roots in the Jewish Sabbath. This ancient stew directly inspired the Crock-Pot – and maybe the French cassoulet and Boston baked beans as well.


Drink Vodka, Eat Pickles, Repeat: Mastering The Zakuski Spread

Saturday, February 15, 2014

Zakuski are like Russian tapas. More than a delicious snack, these dishes also tell the story of Russia. From "Herring Under a Fur Coat" to pickled everything, zakuski teach us about harsh winters and state-sponsored products in the Soviet era.


A Campus More Colorful Than Reality: Beware That College Brochure

Sunday, December 29, 2013

The glossy images on admissions brochures don't always paint an accurate picture of campus diversity — which could lead some students to show up at very different colleges than they'd imagined.


As The Lead Cools, Some See Their New Year Take Shape

Saturday, December 28, 2013

Is that a cross? A ship with a figurehead? It's only human to wonder what the future will hold, especially on the threshold of a new year. In one German tradition, fortune-seekers drop molten lead into cold water — then it's anyone's guess what the strange shapes portend.


Breakfast-For-Dinner Shame Should Be Put To Bed

Wednesday, December 11, 2013

Sure, you can flip up a short stack of syrupy pancakes and bacon and delight everyone at the dinner table. But why stop there? Why not serve, say, eggs baked in a seasoned sauce, with crusty bread for dipping? Or use a waffle iron to press perfectly crisp hash browns.


Fish Sauce: An Ancient Roman Condiment Rises Again

Saturday, October 26, 2013

We usually associate fish sauce with Southeast Asian cooking. But it turns out the briny condiment also has deep roots in Europe, dating back to the Roman Empire. What caused its decline? Historians say it boils down to taxes, and pirates.


Wine Has Sommeliers. Now, Beer Has Cicerones

Saturday, August 24, 2013

A new program is working to bring the same level of knowledge that sommeliers have about wine to the world of malt and hops, by turning out batches of certified beer experts known as cicerones.


America, Are You Tough Enough To Drink Real Russian Kvas?

Sunday, August 11, 2013

Russians have been drinking kvas, a barely alcoholic fermented grain drink, for centuries. But the version sold commercially in the U.S.? It's largely just a wimpy, watered-down, sugary version, say aficionados. Now some new kvas makers are hoping Americans will embrace traditional, hard-core versions of the drink and its tangy, sour goodness.


Pack A Pie For Your Picnic, Right In Your Hot Little Hand

Saturday, August 10, 2013

Serving an entire fruit pie in the park can be a little messy. So forget the plates and forks and bake up a few hand pies instead. Baker Kim Boyce sells these picnic-friendly turnovers, filled with summer plums, peaches and berries, every day in her Portland, Ore., bakery.


On Hot Summer Days, Cook Your Fish Without Fire

Wednesday, July 24, 2013

As much as a river-cold slice of watermelon is refreshing in the summer, there are sweltering days when you need a cold meal with a little more heft, a little more protein. On those days, there's raw fish.