All Things Considered
Weekdays from 4PM-6:30PM
On May 3, 1971, at 5 p.m., All Things Considered debuted on 90 public radio stations.
In the more than four decades since, almost everything about the program has changed, from the hosts, producers, editors and reporters to the length of the program, the equipment used and even the audience.
However there is one thing that remains the same: each show consists of the biggest stories of the day, thoughtful commentaries, insightful features on the quirky and the mainstream in arts and life, music and entertainment, all brought alive through sound.
Latest Episodes
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NPR's Adrian Ma speaks with Charity Nebbe and Aaron Steil, hosts of Iowa Public Radio's Garden Variety podcast.
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Host Adrian Ma speaks with Iranian American writer Nick Mafi about the war in Iran. Mafi says many Iranians in the US are feeling a sense of vertigo because of the conflict.
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NPR's Adrian Ma speaks with Fab 5 Freddy, a pioneer of graffiti art and hip-hop filmmaking, on his new memoir Everybody's Fly.
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Over the last 30 years, 40% of Indonesia's mangroves have been cut down mainly to create fish and shrimp farms, destroying local ecosystems. But one small indigenous fishing village is changing that.
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Spain plans to give half a million undocumented migrants legal status.
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The Oscars are tonight, and not everyone will be happy with who wins and loses. But what if we had a chance to pick the Oscars? This week, we're looking into Oscars past and relitigating some wins.
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The suspect who attacked a synagogue in Michigan lost family members in an Israeli strike in Lebanon on March 5. Relatives and neighbors in his hometown share their views on his actions. -
NPR's Jane Arraf reports on developments in the war in the Middle East.
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When was the last time you saw a payphone? For most people it's probably been a while. In California, there are more than 2000 working payphones. A game challenges the public to find them.
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Host Adrian Ma speaks with restaurant industry veterans Kenji Lopez-Alt and Hannah Selinger about ways to fix the toxic work culture in many restaurant kitchens.
