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Rachel Martin talks to veteran journalist Bob Woodward about his new book. Excerpts from Fear: Trump in the White House have drawn sharp rebukes from President Trump and members of his administration.

Thirty-five years after the landmark report warned of a "rising tide of mediocrity" in U.S. education, the statistics have been questioned, but the concerns still feel urgent.

A generator that makes electricity from wave power is being prepared for installation some two and a half miles off the Oregon coast. Jason Busch, executive director of the Oregon Wave Energy Trust, discusses the project and why some Oregon residents are looking to the sea as a source of renewable energy.

The gifted songwriter and singer wasn't a born superstar — but became something of a sleeper hit on the strength of his singing, songwriting and history-making collaborations.

William Evanina, head of U.S. counterintelligence, speaks with NPR's Mary Louise Kelly about current espionage threats, as well as the whistleblower complaint against President Trump.

In the 1900's, Franz Boas revolutionized anthropology by breaking out of racist conventional wisdom. NPR's Michel Martin talks with Charles King about his book about Boas, "Gods of the Upper Air".

The nonpartisan group Fix The Debt, has developed a comprehensive proposal to address the so-called fiscal cliff. The ideas, which emerged from the Simpson-Bowles commission, include higher taxes on the wealthy, tax reform and changes to social security and Medicare.

Is it the message or its delivery? That's one of the questions being debated as Republicans — like all parties out of power — plot their comeback. Some think they need to take a new tack on issues; others believe that the GOP's core conservative principles are still political winners.

The model, which gives patients direct access to their doctors and longer appointment times, is proving hard to scale up.

The Top Chefjudge is focused on keeping his industry afloat during the pandemic. "We're really looking at saving every restaurant, because we think that every restaurant needs to be there," he says.