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, 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.
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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.
Friday, December 21, 2012
For this week’s Please Explain we're picking up where last week's left off. We'll find out why stress can take a toll on our mental and physical health and find out how to reduce stress in our lives and cope with it better. We're joined again by Dr. Drew Ramsey, Assistant Clinical Professor of Psychiatry, Columbia University College of Physicians and Surgeons, and co-author of The Happiness Diet, and Dr. Rajita Sinha, director of the Yale Stress Center, and Professor of Psychiatry, Neurobiology and Child Study at Yale University School of Medicine.
Friday, December 14, 2012
This week’s Please Explain is all about stress—and why it can take a toll on our mental and physical health. We're joined by Dr. Drew Ramsey, Assistant Clinical Professor of Psychiatry, Columbia University College of Physicians and Surgeons, looks at how stress affects our health and ways to cope with stress and anxiety in everyday life. He’s co-author of The Happiness Diet. And Rajita Sinha, director of the Yale Stress Center, and Professor of Psychiatry, Neurobiology and Child Study at Yale University School of Medicine.
Friday, December 07, 2012
The Mayan calendar ends on December 21, 2012, prompting some to believe the world will end on that date. For this week’s Please Explain, we thought we’d find out about that calendar and the many others used through history by different cultures to account for the days and months that make up the year. Joining us are John Pratt and Ken Seidelmann, Research Professor at the University of Virginia’s Department of Astronomy.
Friday, November 30, 2012
Mold is a common household nuisance—it can appear on shower curtains and in damp basements and on aging foods in the refrigerator, but it’s a major concern in the aftermath of flooding caused by Sandy. Industrial hygienist and environmental health expert Monona Rossol and microbiologist Chin Yang, of Prestige EnviroMicrobiology, explain what mold is, where it comes from, how it grows, what it can do to your home and health, and how to get rid of it.
Friday, November 09, 2012
On this week’s Please Explain we’ll learn about the microbes, bacteria, and fungi in and around our households, hospitals and other buildings. Rob Dunn, biologist in the Department of Biology at North Carolina State University, project director of the Wild Life of Our Homes, and author of The Wild Life of Our Bodies: Predators, Parasites, and Partners That Shape Who We Are Today, and Jessica Green, Director of the Biology and the Built Environment (BioBE) Center at the University of Oregon, explain what these microbes are, where they come from, the ways their presence and absence may directly influence our health and well being, and new research into how to the design and operation of buildings to promote both human health and environmental sustainability.