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, November 01, 2013
Julia Collin Davidson, of America's Test Kitchen, talks about the versatility of the slow cooker. It’s not just for beef stew anymore. On this week’s Please Explain she talks about how to roast, poach, and even make cakes and custards in the slow cooker. Julia Collin Davidson is one of the editors of America’s Test Kitchen’s Slow Cooker Revolution.
Friday, October 25, 2013
Friday, October 18, 2013
Humans have been drinking wine for 8,000 years. On this week’s Please Explain Paul Lukacs tells us all about wine and its long, rich history. He’s the author of Inventing Wine: A New History of One of the World’s Most Ancient Pleasures.
Friday, September 27, 2013
Friday, September 20, 2013
Friday, September 13, 2013
Chutzpah, glitch, klutz, schlep, and tchotchke are all Yiddish words that have entered into everyday usage. On this week’s Please Explain, we’ll find out all about the Yiddish language—where it comes from, how it’s influenced our culture, and its resurgence.
Friday, September 06, 2013
This week's Please Explain is about the largest mammals on earth: whales. Joining us are: Dr. John J. Flynn, the Frick Curator of Fossil Mammals at the American Museum of Natural History and the Dean of the Museum's Richard Gilder Graduate School. He's also the curator of the exhibition "Whales: Giants of the Deep," on view at the museum through January 5. And Dr. Mark Baumgartner, Marine Biologist and Associate Scientist at the Woods Hole Oceanographic Institution in Massachusetts.
Friday, August 16, 2013
There are more ticks in more places than ever before, and over the past two decades tick-borne illness has increased, especially in the northeast. Dr. Thomas Mather, director of the University of Rhode Island’s Center for Vector-Borne Disease and its TickEncounter Resource Center, and Dr. Thomas Daniels, Associate Research Scientist and Co-Director of the Vector Ecology Laboratory at Fordham University’s Louis Calder Center, tell us all about ticks, the blood-sucking arachnids that can spread disease and how to protect against tick bites and prevent tick-borne disease.
Friday, August 02, 2013
This week we're following up on Please Explain: Pain to find out more about pain killers. Barry Meier, New York Times reporter and author of A World of Hurt: Fixing Pain Medicine’s Biggest Mistake, talks about how pain medications work, how over the counter analgesics compare to prescription pain killers, and the problems of pain killer addiction.
Friday, July 19, 2013
If you snore loudly and you wake up feeling tired even after a full night's sleep, you may have sleep apnea, is a potentially serious disorder in which breathing repeatedly stops and starts. On this week’s Please Explain two sleep specialists talk about what sleep apnea is and what problems and complications it may cause. We’re joined by Dr. David M. Rapoport, Professor and Medical Director of NYU Sleep Disorders Center; and Dr. Susan Redline is Professor of Sleep Medicine at Harvard Medical School, Senior Physician, Division of Sleep Medicine, Brigham and Women's Hospital, and Physician, Division of Pulmonary Medicine, Beth Israel Deaconess Medical Center.
Friday, July 12, 2013
Complaining is a favorite pastime for some people, but it is possible to complain in order to get results and prompt change?
Friday, June 28, 2013
After a Florida man disappeared into a sinkhole that swallowed his bedroom, many people began wondering how stable the ground beneath our feet really is. On this week's Please Explain, Randall Orndorff, Director of the USGS Eastern Geology and Paleoclimate Science Center, explains what sinkholes are, why they form, where and when they are most likely to occur and how best to prevent them or predict and prepare for them.
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.
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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
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.