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Host Michele Norris reads from our listener's letters sent to us over the past week. The letters comment on our profile of the Baghdad neighborhood of Amiriya, Michele's conversation with Dr. Michael Saag, one of the top researchers for AIDS, our profile of black preachers leaving the Democratic party, and reactions to our review of Donald Knaack's opera, Odin.

A Canadian company recently was named whiskey of the year — knocking Scotch brands from the top-five category. In the U.S., there's been a massive increase in single malts in particular.

The carried interest loophole was central to the debate over the Inflation Reduction Act signed by President Biden this week. It's part of a bigger story about a tax code riddled with loopholes.

Restaurant owner and Top Chef finalist Bryan Voltaggio tries to find the right recipe for blending work, family duties and the pressures of being on the road.

For Mumbai's Koli people, the full moon marks the traditional end of the monsoon rains and a chance to return to the sea. Climate change is threatening their way of life.

Cheetahs don't often hunt at their top speed, scientists are finding. Come mealtime, what matters most is the animals' ability to accelerate and to take tight corners.

Ukrainian soldiers appear to be several miles inside Russia’s Kursk region, where they are in several villages. Russia’s top military official says some 1,000 Ukrainian troops are taking part.

In music, as in so many industries, the lion's share of the money now goes to a relative handful of top performers, says White House economic adviser Alan Krueger. He says the music business offers valuable lessons about America's "superstar economy."

The stock markets may be sinking, but the price of gold is on the rise — it topped $1,700 an ounce Monday. The spike in gold is a sign that nervous investors think there's nowhere else safe to put their money, economists say.

The folks at Guinness have a polite request: Don't slurp the foamy head off their beer. It's essentially a nitrogen cap, they say, that's protecting the flavors underneath from being oxidized.