A weekly feature on The Leonard Lopate Show; airs every Friday at noon
In Please Explain, we set aside time every Friday afternoon to get to the bottom of one complex issue. Ever wonder how New York City's water system works? Or how the US became so polarized politically? We'll back up and review the basic facts and principles of complicated issues across a broad range of topics — history, politics, science, you name it.
Recently in Please Explain
Friday, June 21, 2013
Dr. Jerome Groopman, Professor of Medicine at Harvard Medical School, Chief of Experimental Medicine at Beth Israel Deaconess Medical Center, and staff writer for The New Yorker, explains new approaches to Alzheimer’s research for this week’s Please Explain. Three decades of Alzheimer’s research has brought few results in changing the course of the disease, and there have been few developments in drugs to reverse or slow cognitive decline. In his latest article, “Before Night Falls,” in the June 24 issue of The New Yorker, he looks at the potential of new studies.
Friday, June 14, 2013
This week we’ll explore how the body perceives pain—what causes it, how it affects us, and how to treat it. We're joined by Dr. Denise Chou, Assistant Professor of Neurology, Columbia University Headache and Facial Pain Center; and Dr. Jing Wang, Assistant Professor of Anesthesiology, NYU School of Medicine, and director of research and education at NYU Langone’s Center for the Study and Treatment of Pain.
Ask a question: Call us at 212-433-9692 or leave a comment below.
Friday, June 07, 2013
The America Psychiatric Association’s newly updated and revised Diagnostic and Statistical Manual of Mental Disorders (DSM-5) is the result of more than 10 years of effort by hundreds of international mental health experts. The DSM is used by clinicians and researchers to diagnose and classify mental disorders in order to improve diagnoses, treatment, and research. Dr. Michael First, Professor of Clinical Psychiatry at Columbia University and Research Psychiatrist at the Biometrics Department at the New York State Psychiatric Institute, explains how clinicians use the DSM, how it’s put together, and why this edition has been controversial.
Friday, May 17, 2013
Pasta is a staple of Italian food, but noodles are also an important part of Asian cuisine. Pasta is versatile, comes in hundreds of shapes and sizes, and on this week’s Please Explain we’ll find out how it’s made and ways to cook with it. Joining us: Ron Palladino, pasta expert and Fresh Pasta counter general manager at Eataly, and Jack Bishop, editorial director of America’s Test Kitchen and author of several cookbooks, including The Complete Italian Vegetarian Cookbook, Pasta e Verdura, and the editor of Pasta Revolution.
Friday, May 10, 2013
Lou DiPalo, third-generation expert olive oil importer and the co-owner of Di Palo Fine Foods in New York City, and Nancy Harmon Jenkins, a writer and food historian who’s the author of The New Mediterranean Diet Cookbook, tell us all about olive oil--from its history to to how it's made to its many varieties.
Friday, May 03, 2013
Friday, April 26, 2013
Eugenia Bone, author of Mycophilia: Revelations of the Weird World of Mushrooms, talks about the world of mushrooms and other fungi. She’ll cover how to forage for mushrooms, how to identify the good and the poisonous, how fungi grow, and how to eat them.
Friday, April 12, 2013
Fertilizer is crucial for food—plants need it in order to grow and thrive. Harold Van Es, professor in the Department of Crop and Soil Sciences at Cornell University, explains what fertilizer is made of, why it's so important, and how to manage it.
Let us know if you have a question! Leave it as a comment or call us at 212-433-9692.
Friday, April 05, 2013
Grains have been a cornerstone of the human diet since the dawn of civilization. We'll find out about the wide variety of grains and the difference between whole, refined, and enriched grains.Abdullah A. Jaradat, USDA Department of Soil Management Research, and Maria Speck, author of Ancient Grains for Modern Meals, explain.
Friday, March 22, 2013
If you look at many packaged food, you’re likely to find the words “natural flavors” and “artificial flavors” on the ingredients list. These terms seem ambiguous, but they explain why much of the foods Americans eat tastes the way it does. For today’s Please Explain, explain Dr. Gary Reineccius, professor and head of the Flavor Research and Education Center in the Department of Food Science and Nutrition at the University of Minnesota, and Barb Stuckey, professional food developer and author of Taste: Surprising Stories and Science about Why Food Tastes Good, explain what natural and artificial flavors are, how they’re made, and why they’re used in everything from cough syrup to candy to French fries to frozen yogurt.
Friday, March 15, 2013
Friday, March 08, 2013
Shirley Corriher, author of BakeWise: The Hows and Whys of Successful Baking, and Chef Scott McMillan, a pastry art Instructor at the Institute of Culinary Education in New York City, explain the particulars of baking—from different flours to measuring by weight to the differences between baking powder and baking soda.
Friday, March 01, 2013
This week’s Please Explain is all about so-called superfoods—natural, whole foods that are superior sources of anti-oxidants and essential nutrients. Dr. Drew Ramsey, assistant clinical professor of psychiatry at Columbia University, and co-author of The Happiness Diet and the forthcoming Fifty Shades of Kale, explains which foods are healthiest—from nuts to fish to olive oil to grass-fed beef—for our bodies and our brains.
Friday, February 22, 2013
There’s growing concern that endocrine disrupting chemicals have been linked to health problems in humans, and this month a report issued by the World Health Organization and the United Nations Environment Programme called these chemicals a "global threat" that should be addressed. Heather Patisaul, Associate Professor, Department of Biology, North Carolina State University, and Urvashi Rangan, director of the Consumer Safety and Sustainability Group at Consumer Reports, explain what endocrine disruptors—like BPA, phthalates, some pesticides and fire retardants—are, where they’re found, and how they affect human development and health.
Friday, February 15, 2013
This week's Please Explain we'll find out what nurses do, how they're trained, and why there always seems to be a shortage. Dr. Bobbie Berkowitz, Dean of Columbia University School of Nursing, explains the art and science of nursing. She's joined by Ghislaine Chery, nurse at Jamaica Hospital and for the Visiting Nurse Service of New York.
Friday, February 08, 2013
For this week’s Please Explain, the Leonard Lopate Show finds out how we process all the sounds we hear every day—from the hum of the heater to the wail of sirens to music to speech—and how it shapes our brains and behavior.
Friday, January 18, 2013
When you drop a letter in a mailbox, how exactly does it end up where it’s supposed to go? We’ll find out how the U.S. Postal Service works and why it’s struggling for survival. Nancy A. Pope, curator from the National Postal Museum and organizer of Systems at Work, and Richard John, professor at Columbia University School of Journalism and author of Spreading the News: The American Postal System from Franklin to Morse.
Friday, January 11, 2013
Corey S. Powell, Editor at Large of Discover magazine, talks about the biggest stories in science last year—including the new Mars rover; the discovery of the Higgs boson; the Human Microbiome Project; climate change, storms, and melting polar ice; private space flight; self-driving cars; the comeback of measles, mumps, and whooping cough; and more!
Friday, January 04, 2013
Today's Please Explain is all about helium and the helium shortage. We speak with Dr. Martin Stute, a noble gas geochemist at Barnard college and Lamont-Doherty Earth Observatory and with Dr. Joe Peterson a Bureau of Land Management Assistant Field Manager for Helium Resources in the BLM Amarillo, Texas Field Office.