Today’s top stand-up comedians sell out arenas, generate millions of dollars, tour the world, and help shape our social discourse. We talk about the history and current events shaping the future of standup.

Although the pandemic eliminated millions of jobs, U.S. poverty fell last year. We’ll look at what’s being done nationally and locally to help improve the lives of Americans living in poverty.

We talk about baking holiday cookies with Terri Moore of My Old World Bakery in Columbus.

The National Redistricting Action Fund has filed a court challenge to Ohio's four-year congressional map. We preview the coming legal battle over redistricting and more on our Weekly Reporter Roundtable.

Just in time for Thanksgiving, Farmer Lee Jones is back to talk about bountiful feasts, making vegetables the star of your holiday dinner and the trend of regenerative farming.

Supply chain disruptions, inflation as well as the ongoing impact of COVID-19 are creating a confluence of crises for the holiday season. We’ll look at how they’ll affect the holiday shopping and gift-giving season.

Holiday staples such as turkeys, cranberries and yams may be harder to find this year. That, and higher food prices are two of the challenges awaiting cooks this holiday season. New York Times Food Editor Sam Sifton and WOSU food critic Steve Stover share their insights.

Ohio Gov. Mike DeWine on Saturday signed off on a new congressional map that favors Republicans in as many as 13 of Ohio’s 15 congressional districts. We look at Ohio’s new congressional map on our Weekly Reporter Roundtable.

The novel “Hell of a Book” went from a publisher’s discard pile a decade ago to National Book Award winner this week. All Sides Weekend: Books host Christopher Purdy and guests discuss the National Book Award winners and offer other reading recommendations.

Foods are being designed to fool our brains into thinking we’ve received nutrition when we haven’t. The new book The End of Craving looks at why we’ve gone from fit to fat and whether we can appreciate food that is cooked and consumed closer to its natural state.