All Things Considered

Monday through Friday, 3pm - 7pm; Saturday and Sunday, 4pm - 5pm
Melissa Block, Robert Siegel, Audie Cornish

Since its debut in 1971, All Things Considered has delivered in-depth reporting and transformed the way listeners understand current events and view the world.  Every weekday afternoon, hosts Robert Siegel, Melissa Block, and Audie Cornish bring listeners breaking news mixed with compelling analysis, insightful commentaries, interviews, and special - sometimes quirky - features.  WNIJ airs a one-hour edition of the program at 4pm on Saturday and Sunday.

Local Host(s): 
Guy Stephens
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It's All Politics
4:43 pm
Tue August 7, 2012

On The Trail, A Campaign's Style Can Reveal A Lot About Substance

Originally published on Tue August 7, 2012 5:00 pm

While President Obama and Mitt Romney offer competing visions every day on the campaign trail, there's also a more superficial aspect to their campaigns.

And on the surface, Obama and Romney events feel completely different.

Take a recent summer night in Leesburg, Va. Dorothy Fontaine had been standing outside of a local high school since the sun was high in the sky.

When asked why she would spend that much time waiting, Fontaine replied: "It's the president of the United States! I mean, isn't it cool to go see the president of the United States?"

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Books
4:30 pm
Tue August 7, 2012

A Comics Crusader Takes On The Digital Future

Credit Courtesy of Thrillbent.com
A panel from part one of Insufferable, the first title offered by the comics website Thrillbent.com. The site's creator, comic-book writer Mark Waid, hopes it will redefine comics in the era of smartphones and tablets.

Originally published on Thu August 9, 2012 2:56 pm

He wouldn't make the claim himself, but when it comes to comic-book writers, Mark Waid is one of the greats.

"I've pretty much hit all of the pop culture bases," Waid says, surrounded by comic-book memorabilia in his Los Angeles home. Batman, Spider-Man and even The Incredibles have all had adventures dreamed up by Waid.

"Jan. 26, 1979, was the most important day of my life," Waid says. "Because that's the day that I saw Superman: The Movie. I came out of it knowing that no matter what the rest of my life was going to be like, it had to involve Superman somehow."

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Around the Nation
3:27 pm
Tue August 7, 2012

Would-Be Parents Wait As Foreign Adoptions Plunge

Originally published on Mon August 20, 2012 2:15 pm

When Barb and Mike Cannata adopted their first daughter from China almost a decade ago, the process was smooth and relatively quick — just 17 months from start to finish.

Now a chatty and confident 9-year-old, Emma is an accomplished equestrian with her show horse, Ajax. But the family had trouble explaining to Emma why it took so long to get her a little sister.

When the Cannatas decided to adopt again in 2007, Barb Cannata says, everything had changed. They ruled out China early on.

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Destination Art
3:09 pm
Tue August 7, 2012

Stratford's Big Stars, From The Bard To The Bieb

Originally published on Tue August 7, 2012 5:00 pm

Most theaters let audiences know the show is about to start by blinking the lights. Stratford's Festival Theater in Stratford, Ontario, is a bit more festive. Four burgundy-uniformed buglers and a drummer quicken the pace of hundreds of theatergoers who've been ambling up the hill from the banks of the Avon River. When curtain time arrives, a cannon will boom.

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The Salt
3:04 pm
Tue August 7, 2012

Outsourced Croissants Outrage Traditional French Bakers

Credit Eleanor Beardsley / NPR
A woman walks into Boulangerie Cauvet in Paris, where they still make croissants from scratch.

Originally published on Mon October 15, 2012 10:07 am

There's always a line at the Boulangerie Cauvet on the corner of rue St. Charles in Paris's 15th district. In their family owned bakery, Esmeralda Cauvet and her husband Cyril sell around 800 croissants and 3,500 baguettes a day.

In the kitchen, head pastry maker Pierre Gibert still rolls his croissants from triangular strips of dough. "The key to a good croissant is good ingredients and a high quality dough. You have to knead it, let it rise and roll it a second time in butter. That's what gives a croissant its flaky quality," Gibert says.

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