Economist Sonali Deraniyagala lost her husband, parents and two young sons in the terrifying Indian Ocean tsunami of 2004. They had been vacationing on the southern coast of her home country Sri Lanka when the wave struck. Wave is her brutal but lyrically written account of the awful moment and the grief-crazed months after, as she learned to live with her almost unbearable losses — and allow herself to remember details of her previous life.
Originally published on Tue February 19, 2013 9:53 am
The torture of alleged terrorism suspects at Guantanamo Bay — first reported by the Red Cross in 2004 and since attested in thousands of declassified memos and acknowledged by a top official in the administration of George W. Bush — has never been far from the headlines, and rightly so. But another breach of human rights and American values at the Cuban prison camp gets far less attention: the secretive military commissions that prosecute these suspects away from the American justice system.
Quvenzhane Wallis was just 5 years old when she auditioned for a role in the Oscar-nominated film Beasts of the Southern Wild, and 6 when she shot the movie. Now, at age 9, she is the youngest ever to receive a best actress Oscar nomination.
In the film, Quvenzhane plays a wild child named Hushpuppy, who lives with her sick father in a ramshackle, isolated community called the Bathtub, on the fringes of the Louisiana coast.
"I just got the phone call one day," is how poet Richard Blanco describes to Fresh Air's Terry Gross how he learned he had been selected to write and read the inaugural poem for President Obama's second swearing-in on Jan. 21.
Originally published on Wed February 20, 2013 2:02 pm
If you want to see what George Washington might have munched on, then Sandy Levins is your gal. All the foods she whips up look scrumptious, but if you sneak a bite, you'll get a mouthful of plaster or clay.
Levins is one of a handful of frequently overlooked artisans who craft the replica meals you see in the kitchens and dining rooms of historic houses and museums. Adding faux food to a historical site can help visitors connect to the past, she tells The Salt.
"It's something everyone immediately identifies with, because everyone eats," she says.