Best of 2013: The Year's Best Pictures (That Are Sitting On Your Phone)

Thursday, December 19, 2013

It could be yours. Send us the most amazing picture you took on your phone in 2013 and we might put you on the air.

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Oh Christmas Fees! How Much Did You Pay For Your Tree?

Tuesday, December 10, 2013

Is the tree guy around the corner selling for half the price you paid? Tell us how much you shelled out, and whether you feel you got a fair price. And if you're still shopping - check out the results on our XMas tree map.

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Support the Elaine Rivera Scholarship in Journalism

Monday, December 09, 2013

Former WNYC reporter Elaine Rivera recently died at the age of 54. The community of journalists and students she worked with are banding together to establish a scholarship fund to support young journalists at Lehman College, where Elaine taught. Here's how to support the efforts.

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From Brian: Five Things About Appearing on The Colbert Report

Thursday, November 07, 2013

On Wednesday night, Brian Lehrer was invited to the Colbert Report to speak with Stephen about the New York City mayor's race and more. Here are a few of Brian's takeaways.

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De Blasio Time Capsule: How Will NYC Be Different in 2017?

Wednesday, November 06, 2013

Bill de Blasio is New York City's next mayor. Now, make your bold predictions for our 2013 time capsule: How will New York City be different in four years? Post your specific predictions here and we'll bury it on the internet, not be touched until we open it back up in 2017...

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"Write. Rewrite. Stop." Brian's Advice to Writers

Tuesday, October 08, 2013

I recently got a chance to speak at the presentation of the Scholastic Art & Writing Awards, put on by the Alliance for Young Artists & Writers. Here are my remarks, with advice for writers young and old.

I was asked to choose some words of advice to give to young writers. I have three words: write, rewrite and stop.

If you want to make it at something, do it all the time. If you love to write and want to be a writer, write along with your life. Write about the mundane things that happen in your day and you'll wind up finding meaning in them that you didn't know was there until the writing made you start to think. I sometimes tell people I think with my fingers, meaning give me a keyboard, any keyboard, when I want to really think something through. So write along with your life. Then write about things outside your life.

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#30issueschat: Education

Monday, September 23, 2013

Throughout the Brian Lehrer Show's election series "30 Issues in 30 Days," we're hosting a Twitter chat every Friday afternoon at 2pm to discuss the key issues for New York City and New Jersey's election. On Friday, September 20th, we hosted a #30IssuesChat around education - the topic for the first week of 30 Issues (9/23-9/27). Below, some highlights. Track the full hashtag conversation here. And join us this Friday at 2pm on Twitter for another #30IssuesChat.

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30 Issues in 30 Days 2013: Schedule and Archive

Monday, September 23, 2013

The Brian Lehrer Show's election series "30 Issues in 30 Days" looks at the key issues in the New York City mayoral and New Jersey governor's races. This year, we've grouped the conversations into focused weeks - see the (tentative) schedule below. Audio posted once a segment has taken place.

Also, join us every Friday for a #30IssuesChat on Twitter. At 2pm every Friday until election day, we'll discuss the issues that matter and use the conversation to set our 30 Issues segments the following week.

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Brian Lehrer and Errol Louis Answer Questions on Reddit

Tuesday, August 20, 2013

Talking politics, broadcasting, NYC, baseball and — well, anything!

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Election 2013: Brian Interviews the Candidates

Thursday, August 01, 2013

The Brian Lehrer Show is interviewing candidates in the key races taking place this Fall, from the mayoral primary to the borough president contests. Here are links to the interviews -- keep checking back in the days leading up to primary day (September 10th) and the general election (November 5th) for more!

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Weekend Bonus: Mobility in America, 2013

Friday, July 26, 2013

This week on the Brian Lehrer Show, we discussed several stories related to economic mobility in the United States, from a new study that shows the links between geography and class; to advice segments on how to survive and escape poverty. This special podcast compiles all of those segments into one file.

Be sure to subscribe to the Brian Lehrer Show podcast on iTunes, and tune in every day at 10am on WNYC and WNYC online.

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Weekend Bonus: Five Pillars Week

Friday, July 19, 2013

This was Five Pillars week on The Brian Lehrer Show -- five interfaith conversations based around the Five Pillars of Islam: Shahadah (faith), Salat (prayer), Sawm (Ramadan), Zakat (charity) and Hajj (pilgrimage). This podcast compiles all five of the conversations into one file. Thanks for listening! Tune in to the Brian Lehrer Show every day at 10am on WNYC.

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Bonus Podcast: Marriage Week

Friday, July 12, 2013

All this week on the Brian Lehrer Show, we explored the state of modern marriage -- straight and gay -- from the effect of money on marriage to what newlyweds can learn from those who've been married for decades. This podcast compiles all five segments into one. Thanks for listening!

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Need Advice? Ask Emily Yoffe

Wednesday, June 19, 2013

Slate's advice columnist, Emily Yoffe, aka Dear Prudence, will be answering your manners and morals questions and offering her advice throughout the summer on the Brian Lehrer Show. Our plan is to take an advice question from one of you each week and put you on the air with Emily. We'll also gather advice for you from other listeners too. So if you would like to be that person who gets to ask the question, please ask your question here in the comments section. (Reminder: If you'd like to remain anonymous, just choose a fake name. But we would want you to come on the air, so include your real email address so we can get in touch with you. Your email address will not be public.)

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The Brian Lehrer Show's Crowdsourced Summer Mixtape

Friday, May 31, 2013

→ UPDATE: Thanks for all the amazing suggestions! Below is the mix, and below that the playlist. (Note that songs are played in random order so the playlist doesn't reflect order.)

Brian Lehrer Show Summer Mixtape 2013 from blshow on 8tracks Radio.

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Help Us Find the Cost of Mammograms

Friday, May 03, 2013

We want to know what the provider charges and what's paid by insurance. In those numbers lies a story of the true cost of health care today. Fill out the form and help increase transparency in the health care market.

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Comments [24]

Help Rename the Mayoral "Forum"

Monday, April 08, 2013

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Recipe: My Mother’s Brisket

Tuesday, March 26, 2013

From the essay, "Kosher. Or Not." by Barbara Rushkoff, included in The Cassoulet Saved Our Marriage:

My Mother’s Brisket

My mom is one of those people who can look at a pot simmering and just know what to throw in. Sure, she does her taste-testing along the way, but usually she’s right on the money. Her brisket is the one dish that I can think about and almost taste. It is so good, so tender, so perfect, and the aroma of it when it is cooking is absolutely tantalizing. So, I’d like to share it with you.

The problem is that my mother cooks from intuition. With that, she mixes in stuff she’s gleaned from newspapers (one year she threw a can of Coca-Cola on the brisket—it was surprisingly delicious) and whatever her memory serves. When I approached her about a recipe for her brisket I was met with some very vague instructions, along with some asides that got thrown in for good measure.

First: Get thee to a kosher butcher. “Get a brisket, not too big, not too small.”

I wish I could tell you what not too big or not too small is, but you’ll have to figure it out for yourself. Get one that has no fat through the middle. Ask the kosher butcher; he will know.

Once you get the brisket home, rinse it in cold water and sprinkle it with salt, pepper, and garlic to taste. I can’t give you amounts. As my mother says, “You’ll know.”

Turn on your oven to 400˚F. When I asked my mother if she was sure, she asked me if I had a hot oven. I think so. Ovens are hot, right?

Get a large red onion, slice it, and put it on the bottom of the roasting pan with the meat on top (fat side down). My mother pours two cans of au jus gravy over the whole thing and then something she calls Gravy Master.

“What’s that?” I ask.

“It comes in a bottle,” she says, not really helping me.

“How much do I use?”

“A little bit.”

This is where I suggest nixing the Gravy Master and adding a packet of dry onion soup mix or a mixture of spices you like (example: paprika, garlic powder, salt, pepper). As I said, my mother used a can of Coca-Cola one year.

Cover the meat with a tight lid and put the meat in the oven. My mother likes to “start high” (400˚F) and then turn it down after an hour of cooking to 375˚F. It all depends on your oven, she says. She has a hot one. Do you?

Overall cooking time is 3 to 3½ hours. How do you know it’s done? It’s just one of those things that you “know.”After 3 to 3½ hours it really does finish cooking, and it’s perfect. Really.

And then, magically, you open the oven and have a wonderful brisket. Let it cool, slice, remove fat from the gravy, and serve. Enjoy!

From The Cassoulet Saved Our Marriage, © 2013 by Caroline M. Grant & Lisa Catherine Harper. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications Inc., Boston, MA.


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Recipe: Potato and Asparagus Salad

Tuesday, March 26, 2013

From the essay, "Recipe." by Phyllis Grant, included in The Cassoulet Saved Our Marriage:

Potato and Asparagus Salad with Crème Fraîche and Poached Eggs

Serves 4 or so

  • Lots of kosher salt 
  • 12 Yukon gold or German butterball potatoes
  • 2 shallots, diced
  • 1 clove garlic, bashed, Microplaned, or finely diced
  • 1 tablespoon lemon juice
  • 1 tablespoon champagne vinegar or white wine vinegar
  • 2 teaspoons Dijon mustard
  • 4 to 6 tablespoons olive oil
  • 2 cups chicken stock
  • 10 asparagus spears, trimmed and cut into 4 pieces each, or 40 asparagus tips (save the stalks for asparagus stock or soup)
  • 6 eggs
  • 2 teaspoons any kind of white vinegar
  • ¾ cup crème fraîche
  • 3 spring onion stems (or chives), thinly sliced

Fill a large pot three-quarters of the way up with cold water. Add several tablespoons salt. Peel the potatoes and slide them into the water right away. Place over high heat and bring to a boil. Once the water boils, turn down to a simmer. The potatoes are done when a paring knife slides in easily. If you’re not sure, just cut one open and taste. Drain the potatoes in a colander. If they’re falling apart a bit, remove them one at a time with a slotted spoon. Set aside to cool.

In a bowl, combine the shallots and garlic. Cover with the lemon juice and champagne vinegar and let sit for a few minutes. Whisk in the mustard, then slowly whisk in half the olive oil. Taste. This salad is best with a very tangy dressing. Add more olive oil if it’s too strong.

Bring the chicken stock to a boil in a medium saucepan. Turn down to a simmer and add the asparagus tips. Cook very briefly (1 to 2 minutes, depending on size). Taste one. Make sure there’s still some crunch left. Remove with a slotted spoon and place on a kitchen towel. Save the broth for soup or lunch or sick kids.

Fill a large wide pot of water for the eggs and bring to a boil. Once boiling, turn the heat so low that there are no bubbles on the surface of the water. Add the white vinegar and a pinch of salt. Stir. Crack 1 egg into a bowl. Slide the egg into the water. Repeat with remaining eggs. I like the yolks very runny, but I hate it when the white is still raw on top. The only way I know to test for doneness is to use a slotted spoon to pull an egg out of the water and touch the top to make sure it’s completely cooked. Slide an egg onto a clean kitchen towel or paper towel. Remove all the eggs the same way. It’s OK for them to sit for a few minutes. If you want, you can reheat the eggs in the hot water right before serving.

Slice the potatoes and spread them out in a single layer on a big plate or platter. Salt each slice. Spoon on the shallot dressing. Scatter the asparagus tips all over the potatoes. Carefully (or not) blop crème fraîche all over the potatoes and asparagus. Add more salad dressing. Place the eggs on top. Add a few sloshes of olive oil and sprinkle the spring onion slices all over. Serve (and eat) right away.

From The Cassoulet Saved Our Marriage, © 2013 by Caroline M. Grant & Lisa Catherine Harper. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications Inc., Boston, MA.

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Brian Talks Stop and Frisk and Kimani Gray Shooting on Tell Me More

Monday, March 18, 2013

On Monday, Brian joined NPR's Tell Me More to discuss the Kimani Gray shooting and the larger context of policing and "stop and frisk" policies in New York. Shanduke McPhatter, the other guest, was on the Brian Lehrer Show last week as part of an East Flatbush community leader's forum.

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