Fresh Air

Monday through Friday 3-4 p.m.
  • Hosted by Terry Gross

Fresh Air features Terry Gross' in-depth interviews with prominent cultural and entertainment figures, as well as distinguished experts on current affairs and news.

Fresh Air website

Copyright 2016 Fresh Air. To see more, visit Fresh Air.

Transcript

TERRY GROSS, HOST:

While researching the book Cure, science writer Jo Marchant wanted to understand how distraction could be used to nullify pain, so she participated in a virtual reality experiment.

During the first part of the experiment, Marchant sat, without distraction, with her foot in a box of unbearably hot water. "It felt like a very intense burning pain on my foot when I just experienced it on its own," Marchant tells Fresh Air's Terry Gross.

'Leave Me Alone' Blends Harshness With Beauty

Jan 25, 2016
Copyright 2016 Fresh Air. To see more, visit Fresh Air.

Transcript

DAVE DAVIES, HOST:

Copyright 2016 Fresh Air. To see more, visit Fresh Air.

Transcript

DAVE DAVIES, HOST:

Fresh Air Weekend highlights some of the best interviews and reviews from past weeks, and new program elements specially paced for weekends. Our weekend show emphasizes interviews with writers, filmmakers, actors and musicians, and often includes excerpts from live in-studio concerts. This week:

Copyright 2016 Fresh Air. To see more, visit Fresh Air.

Transcript

DAVE DAVIES, HOST:

When The X-Files appeared on TV in the 1990s, there really hadn't been anything quite like it on TV for a long time. The Twilight Zone, with its monsters and flying saucers and anything-goes mentality, was an obvious inspiration and precursor. But investigations of unusual or unearthly phenomena, dramatized in a weekly series in ways that could be scary or funny, or both? As TV shows go, that's about as rare a sighting as Bigfoot or the Loch Ness Monster.

Danny Bowien, the founder of the Mission Chinese Food restaurants, didn't grow up cooking Chinese cuisine. Born in South Korea, then adopted by a family in Oklahoma, Bowien was already an adult living in San Francisco when he decided to learn how to cook Sichuanese fare, known for its bold, pungent, spicy flavors.

Copyright 2016 Fresh Air. To see more, visit Fresh Air.

Transcript

DAVE DAVIES, HOST:

Pete Wells has a job that most people can only dream of. As restaurant critic for The New York Times, he gets paid to eat out four or five nights a week — often at quite pricey places — on someone else's dime.

But for Wells, going out for drinks and delectable meals is still work. He tells Fresh Air's Dave Davies that coming up with words to describe flavors is something he "wrestles with all the time."

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