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Scott Simon is one of America's most admired writers and broadcasters. He is the host of Weekend Edition Saturday and is one of the hosts of NPR's morning news podcast Up First. He has reported from all fifty states, five continents, and ten wars, from El Salvador to Sarajevo to Afghanistan and Iraq. His books have chronicled character and characters, in war and peace, sports and art, tragedy and comedy.

Ofeibea Quist-Arcton is an award-winning broadcaster from Ghana and is NPR's Africa Correspondent. She describes herself as a "jobbing journalist"—who's often on the hoof, reporting from somewhere.

This week in both House and Senate hearings, police officials testified on the Jan. 6 insurrection. The rise of right-wing extremism might make preventing the next violent outbreak more challenging.

The measure's prospects in the Senate are dim after Minority Leader Mitch McConnell of Kentucky said he opposed the bipartisan, 9/11-style panel.

Two politically pointed statues have mysteriously appeared in the nation’s capital in the leadup to the election: a pile of poop on the former House speaker's desk and a hand holding a tiki torch.

The rapper Playboi Carti's much-hyped MUSIC leads this week in albums. Plus, the rapper Doechii continues to make gains with her recently released "Anxiety" and Chappell Roan finds minor country chart success with "The Giver."

Schiff reflects on the significance of the top-secret documents seized from Trump's residence. He led the first impeachment and serves on the House's committee investigating the Jan. 6 insurrection.

Two years after an NPR investigation showed mines owned by Jim Justice failed to pay safety penalties, a new analysis shows he is the nation's top mine safety delinquent and owes millions.

Across the globe, the culinary culture of yogurt is ancient, thriving and incredibly diverse. From camel's milk yogurt to yogurt vodka, fish marinades to baked goods, yogurt is a versatile superstar.

The typical American family tosses out some $1,500 of food yearly. From smarter fridge packing to sauteing soggy lettuce, a new book is full of tips to rescue edibles from landing in the trash.