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89.5 FM will have a crew working on the radio tower Thursday, September 10, starting at 9 AM. For the safety of the crew working on the tower, 89.5 FM will have to be off the air for potentially long periods of time during the day. The work should be completed by Thursday evening.

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  • A 'Showdown' That Changed Football's Racial History
    Much of the NFL integrated in the 1940s. The Washington Redskins held out until 1962. In a new book, historian Thomas G. Smith writes about how it took an ultimatum from the Kennedy administration to allow blacks into pro football in the nation's capital.
  • The last train ran the High Line in 1980, carrying three carloads of frozen turkeys. By 2003, the elevated tracks were covered with knee-high grass, wildflowers and rust.
    The Inside Track On New York City's High Line
    A decade ago, residents thought an old rail line above the city was an eyesore and wanted it torn down. Today, it's one of Manhattan's most popular public spaces. A new book gives the inside story of how Joshua David and Robert Hammond saved the abandoned track.
  • 'We The Animals' Delivers A Fiery Ode To Boyhood
    Justin Torres' debut novel is a welterweight champ of a book. It tells the story of three brothers growing up in a family that is both fiercely loyal and violently chaotic. Together, they endure their parents, their poverty and, of course, each other.
  • <strong>O'Connell Street, 1952: </strong>Dublin in the 1950s is "perfect noir territory" says writer John Banville (who writes crime fiction under the pen name Benjamin Black). The city's dark history is incorporated into his work. "I am a novelist and therefore a cannibal," he says. "I eat whatever comes near me. Everything is material."
    Sleuthing Around Dublin's Darkest Corners
    John Banville (who writes crime fiction under the pen name Benjamin Black) describes the exploits of his oddball sleuth named Quirke. His plots are set in Dublin, a city that lends itself to noir fiction. "I love this place in a strange, embittered kind of way," Black says.
  • As Media Lines 'Blur,' We All Become Editors
    As the online world advances, it's become harder to distinguish news from propaganda. In Blur: How to Know What's True in the Age of Information Overload, Tom Rosenstiel argues that news consumers need to learn to vet information in the same way journalists do.
  • Mark Bittman explains how to make more than 2,000 vegetarian recipes in <em>How to Cook Everything: Vegetarian.</em> "We raise animals now in what can only be called an industrial fashion," he says — and hopes the book encourages people to cut back on their meat consumption.<em></em>
    Mark Bittman Explains 'How To Cook Everything'
    New York Times food columnist Mark Bittman is known for his straightforward approach to recipes. In How To Cook Everything: Vegetarian, he explains how to make more than 2,000 meatless meals.
  • Unlocking The Mysteries Of Good Cooking
    What's the difference between wooden and plastic cutting boards? When should you throw out frozen fish? Harold McGee, an expert on the science of food and cooking, untangles these kitchen mysteries and more in his Keys to Good Cooking.
  • Customers shop for kitchen appliances at a Home Depot store in the Hollywood section of Los Angeles.
    Will Consumer Queasiness Drag Down The Economy?
    In the past, consumers usually talked more about cutting back than they actually did, analysts say. However, the sluggish recovery has left Americans feeling financially insecure — and more reluctant to spend.
  • Veteran Hollywood stuntman Hal Needham — who turned director for the 1977 hit <em>Smokey and the Bandit</em> — lines up a shot with Burt Reynolds, Jerry Reed and Happy the dog.
    A 'Stuntman!' Discusses His Death-Defying Feats
    Hal Needham worked as a Hollywood stuntman for over 40 years. He details some of his most death-defying feats (and why he can't stand modern special effects) in his memoir, Stuntman!
  • 'Kitchen Science': The Dinner Is In The Details
    In How to Read a French Fry: And Other Stories of Intriguing Kitchen Science, Russ Parsons answers all sorts of food science questions, including why meat browns, why sauces emulsify and how frying is different from roasting.
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