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NPR

No Longer A Southern Writer, Ford Goes To 'Canada'

In Richard Ford's latest novel, retired school teacher Dell Parsons reflects on the summer when his parents — two unlikely criminals — robbed a bank and shifted his young life from Montana to Saskatchewan, where he was taken in by a murderous fugitive.
NPR

Rediscovering A Forgotten Boxer's 'Longest Fight'

Years before Jack Johnson and decades before Muhammad Ali, a man named Joe Gans was blazing trails as the first African-American boxing champion. Gans is mostly forgotten now, but a new book uncovers the story of his epic 42-round title defense against a white boxer in 1906.
NPR

A Shriver Learns It's Harder To Be Good Than Great

Great people do great things, says author Mark Shriver, but they're often not good people. Shriver's new memoir of his father, R. Sargent Shriver, is a loving look at a man he says managed to be both great and good.
WAMU 88.5

The Sway And Swagger Of The Lone Star State

In 2009, New York Times columnist Gail Collins attended a Texas Tea Party rally where raucous attendees waved signs reading "Secede!" The anger Collins felt from the crowd laid the groundwork for her new book, "As Texas Goes..." In it...

NPR

For 'Wiseguy' Henry Hill, Mobster 'Days Were Over'

Henry Hill, the mobster-turned-informant portrayed by Ray Liotta in the film Goodfellas, died on Tuesday. He was 69. Hill's colorful life was documented in Nicholas Pileggi's 1986 book Wiseguy, which later became the basis for the movie Goodfellas.
NPR

NewsPoet: Robert Pinsky Writes The Day In Verse

Each month, NPR's All Things Considered invites a poet into the newsroom to see how the show comes together and to write an original poem about the news. This month, our NewsPoet is Robert Pinsky. Want to write your own poem about the day's news? You can put them in the comments below.
NPR

'Fermentation': When Food Goes Bad But Stays Good

Self-described "fermentation revivalist" Sandor Katz says "the creative space" between fresh and rotten is the root of most of humanity's prized delicacies. His new book, The Art of Fermentation, explores the ancient culinary art form.

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