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weekend, residents along the Gulf Coast in Florida, Alabama and Mississippi have been preparing to evacuate their homes and head inland to safer ground. It's a familiar process for the millions of people who suffered through four brutal hurricanes last year.

Charlie Kaufman's doorstopper new novel could only have been written by Charlie Kaufman — which may seem vague, but we promise it fits the unapologetic, overstuffed Antkind perfectly.

Rachel Martin talks to former federal prosecutor Seth B. Waxman, who lays out what's at stake in the trial of former Trump campaign chairman and lobbyist Paul Manafort.

Guitarist Otis Rush helped shape the Chicago blues sound, and deeply influenced a generation of musicians including Stevie Ray Vaughan, Eric Clapton and Buddy Guy. He died on Saturday at the age of 84.

The Office writer B.J. Novak's new story collection covers everything from carrot cake to artificial intelligence. Reviewer Heller McAlpin says the book has a few too many things packed into it, but overall, the collection is "wildly promising."

The CW's romantic-comedy-drama-fantasy-musical just aired its series finale, after four seasons and 157 original songs. Critic Glen Weldon ranks the all-time best tunes the series served up.

Claiming total freedom in sound and color — and making outrageous pronouncements — the tough-minded composer and conductor charted a new course for classical music.

NPR's Melissa Block speaks with Clay Bonnyman Evans, whose grandfather, 1st Lt. Alexander Bonnyman, was one of 36 Marines killed in the Battle of Tarawa in 1943.

The first day of state-recognized same-sex marriage in the United States was a whirlwind for gay couples tying the knot in Massachusetts. Weddings took place from western Massachusetts to the tip of Cape Cod, with couples hailed as "pioneers." But the unions will not be recognized by the federal government or in most other states. Hear NPR's Tovia Smith and NPR's Robert Siegel.

When it comes to produce, the answer is yes, experts tell us. But the reasons are complicated — and sometimes mysterious even to restaurant critics, chefs and food scientists.