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Carlotta Casials and Ana Perrote are best friends and co-founders of the Spanish garage-punk-pop band Hinds, and they join Carmel Holt this week to share their story, which saw them rise to stardom, release three albums, and then suddenly find themselves without a label, or management, and the dissolution of their lineup as their drummer and bass player departed the band. Their latest album Viva Hinds! is the result of their recommitment to each other and to the spirit that originally inspired them to start the band over a decade ago.

Cosmo Salovaara takes stock of the innovative filmmaking and enlightened curation at the buzzed-about fest, held earlier this month.

On songwriting, creating with your romantic partner, and the proper use of the word "raunchy."

The ambient jazz artist on how The Lamb Lies Down on Broadway launched his musical journey.

The Young Widows and SUMAC artists talk “older people making gnarly music,” balancing touring and home life, and their new records.

Palo Santo: The Science of Smell-Induced Relaxation

Jeff Bridges joins us to discuss his wild album Slow Magic, 1977-1978.

On today’s episode, we talk about protein, one of the biggest topics in food today. First up is a really fun conversation with our friend Daniel Holzman. Daniel is the chef and owner of Danny Boy’s Pizza in Los Angeles and cofounder of The Meatball Shop in New York City. This is a guy who knows about cooking with beef while balancing his diet for optimal health. We also talk about the pizza game and the creative ways he cooks to maximize his daily protein intake. Also on the show, we have a fascinating talk with sports dietitian Christina Chu. Christina works with professional athletes and actors on building programs to balance their diets and compete at the highest level. We talk about Christina’s favorite sources for protein (beef included) and how she likes to think visually about the plate, balancing carbs, vegetables, and protein.     This special episode was brought to you by Beef. It’s What’s For Dinner. On behalf of the Beef Checkoff. USDA recommends a safe minimum internal temperature of 145ºF for steaks and roasts, and 160ºF for ground beef.

Michael Tyburski, whose new film Turn Me On is now out, on the role that running has played in his creative and personal lives.