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  • Getting clean water to people in the developing world isn't just an engineering problem.
  • Supplies of oil have been surging this year, and U.S. drivers, who have been switching to more fuel-efficient cars, are using less gasoline. That would seem to be the right economic combination to push down prices at the pump, but gasoline prices have remained stubbornly high this summer.
  • The Navajo Nation and Lucasfilm have teamed up to translate the original Star Wars movie into Navajo, entertaining those who already speak it, and teaching newcomers about the language and culture.
  • Hundreds of volunteers have come to Moore, Okla., to help the community following Monday's tornado. Some are helping clear debris, others bringing out water and supplies to people whose homes were damaged or destroyed, and whose lives are in disarray. One group of volunteers is cooking more than 10,000 meals a day.
  • Host Scott Simon speaks with Val Castor, the senior "StormTracker" for News 9 in Oklahoma City, about what it's like to do the job in one of the most climatically volatile regions of the country.
  • The bus caught fire when the driver tried to switch from using gasoline to natural gas. The driver fled the scene.
  • The calls are harrowing and they offer a glimmer of the chaos and emotion that followed the storm.
  • The acclaimed director examines the five-year relationship between Liberace and his young lover. A new box set of Vaughan's music shows her range. In What Maisie Knew, Moore plays a troubled rock star who might initially seem like a rotten person, but Moore's performance humanizes the character.
  • Authorities said a Union Pacific train t-boned a Burlington Northern train. After a diesel fuel leak, one of the engines caught fire but firefighters were able to extinguish it.
  • London duo Sam Bompas and Harry Parr have made names for themselves with their wild, experimental food installations. From pineapple islands and banana vapors to re-creations of famous architectural monuments, their work playfully pushes the boundary of how we experience food.
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