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Friday, January 14, 2011

We’ll take a look at how collective bargaining works in the NFL and the NBA. Then Dan Lauria and Judith Light talk about starring in the hit Broadway show “Lombardi.” Also, a security expert talks about what the TSA can learn from the Israeli approach to airport security. Plus, Please Explain is all about salt!

NFL and NBA Collective Bargaining Agreements

Sports Illustrated staff writer Chris Mannix and assistant managing editor Mark Mravic explain the Collective Bargaining Agreement negotiations happening between the players and owners associations in both the NFL and NBA. Both leagues are currently at a stalemate and if no agreement is reached both leagues would face lockouts for their 2011-2012 seasons.

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“Lombardi”

Dan Lauria and Judith Light, the two lead actors in the play “Lombardi,” talk about their roles. The play, based on the best-selling biography When Pride Still Mattered: A Life of Vince Lombardi, by David Maraniss, tells the story of one of America’s most inspirational and mercurial personalities, Hall of Fame football coach, Vince Lombardi. “Lombardi” is playing at The Circle in the Square Theatre.

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Airport Security in Israel

Ben Gurion airport in Israel has not had a terrorism incident since 1972. Secretary of Homeland Security Janet Napolitano recently visited Israel to assess their systems find out what makes them successful. Israeli security expert Rafi Sela joins us to outline the different approaches of airport security in Israel and the United States, and what the TSA can do to more effectively screen for terrorists.

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Please Explain: Salt

Salt is found on most dining tables and in most kitchens—but this ubiquitous household item has a long and curious history. It’s a flavor enhancer, an ice melter, has been used as a currency, and has shaped civilization. Mark Kurlansky, author of  Salt: A World History, and Dr. Sonia Angell, Director, Cardiovascular Disease Prevention and Control, New York City Health Department, explain what salt is, where it comes from, and discusses its influence on history and on our health.

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More on Please Explain: Salt

It's almost impossible to answer every question during a Please Explain segment, and today's discussion of salt left us wondering about one question in particular—Elliott from New York asked: Why do you put salt in an ice cream maker to keep the ice from melting…then put salt on the sidewalk to make ice melt?

I did a little research and found the explanation. Salt lowers the freezing point of water, which is normally 32°F (0°C). When you spread sodium chloride on a sidewalk, the freezing point becomes about 15°F (-9°C). 

When you make ice cream, the ice needs to stay below a freezing temperature for a long enough time to allow the milk or cream to freeze. So you add salt to the ice in order to keep its temperature well below freezing, even after it has melted.

Here's a simple recipe for homemade ice cream that requires no special equipment:

1/2 cup milk
1/2 teaspoon vanilla
1 tablespoon sugar
4 cups crushed ice
4 tablespoons salt
1 quart size zip-top bag
1 gallon size zip-top bag

Mix together the milk, vanilla, and sugar, the pour into the small bag and seal, making sure there's as little air in the bag as possible. Put the small bag inside the large bag and add the ice, then add the salt. Seal the bag with as little air inside as possible. Wrap the bag in the towel and shake and massage it for 10-15 minutes. The ice will melt but will remain below freezing, and the milk will turn into ice cream!

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Guest Picks: Dan Lauria

Dan Lauria stopped by The Leonard Lopate Show to talk about his favorite comfort food, what he is a fan of, and more!

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