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Hands-Free, Mind-Free: What We Lose Through Automation
Robert Siegel is joined by author Nicholas Carr for a look at the future of automation and automobiles. Carr's new book, The Glass Cage, warns against the rise of automation in our lives.
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8:20
Dance, Sing, Just 'Keep Moving,' Dick Van Dyke Tells Seniors
As he approaches his 90th birthday, the energetic, award-winning actor shares his tips on how to enjoy aging — and has a new book to prove it. It's all about attitude and staying active, he says.
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7:48
'Mi Comida Latina': A Hand-Drawn Guide To Latin Cuisines
With its vibrant watercolor illustrations and delicate hand-lettered recipes, artist Marcella Kriebel's cookbook is as much an art project as a manual for making tasty meals from Latin America.
Why Are The Trees Green?
This simple question posed by ecologist Fred Smith led to profound discoveries about delicate balance and styles of regulation in healthy ecosystems, a topic covered in a new book Alva Noë considers.
ND Stevenson on how he's changed alongside his 'Nimona' series
The wildly successful webcomic is now an animated film on Netflix. Has anything been lost in translation?
Excerpt: 'The Fever'
Lionel Messi makes it official and signs with Inter Miami
Lionel Messi has finalized his deal to join Major League Soccer. Inter Miami has landed a global icon.
Obama To Pick Intelligence Novice To Head CIA
President-elect Barack Obama is expected to choose former congressman Leon Panetta to head the CIA. Panetta has relatively little experience in national security matters, although he did participate in daily intelligence briefings with President Bill Clinton when he served as Clinton's chief of staff between 1994 and 1997.
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Petraeus Cites Progress in Iraq
Gen. David Petraeus tells members of the House that last winter's buildup of U.S. troops has met most of its military objectives. He said he envisions the withdrawal of roughly 30,000 U.S. combat troops from Iraq by next summer, leaving 130,000 in place.
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The Science of the Perfect Souffle
Transforming runny egg whites into the fluffy edifice of a souffle is all about physics and chemistry. Enter the kitchen of chef Jeffrey Buben, who has egg cooking down to a science.
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