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Crowds of anti-China protesters — many chanting "free Tibet" — blocked the Olympic torch relay through the streets of Paris. Eventually, the torch was extinguished and transported by bus, which may hold implications for the torch's arrival in San Francisco Wednesday.

One week after deadly shootings at Virginia Tech that killed 33 people, students and faculty returned to campus and to the classroom. The day was a mix of emotions, as the school's community sought to move forward with the remainder of the semester while still grieving those who died.

President Bush renews his vow to veto any spending bill for the war in Iraq that attempts to set a timetable for withdrawal of U.S. combat troops. Senate Majority Leader Harry Reid has said that if the timetable fails, he will move to cut off funding for the war by March 31 of next year.

From one-room historic buildings to modern architectural marvels, Robert Dawson has been photographing libraries for almost 20 years. His new book is called The Public Library.

Critic Maureen Corrigan recommends two graphic novels — one about a Yiddish advice column in the early 1900s and another about a regiment of African-American soldiers who fought during World War I.

Akhil Sharma took over a decade to write his novel, Family Life, a mostly autobiographical account of an immigrant family and an accident that shatters their dreams for the future.

Americans are still as religious as ever, says New York Times columnist Ross Douthat. It's the churches and institutions that have declined. In his latest book, Bad Religion, Douthat argues that the U.S. become a nation of heretics.

Try to put him in a box and he'll find his way out. Still working at nearly 85 years old, William Klein has gone rogue in at least four different fields.

Writer Kate Bolick says that, growing up, she just assumed she'd get married some day — but it hasn't happened. Her new book looks at five women who upend traditional assumptions about women's lives.

Montana restaurateur Jay Bentley likes his chicken juicy, not dry, and cooked with its bones. He says his cast iron skillet technique results in moist, flavorful chicken in half the usual cooking time.