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Forty years ago, freshman Mike Doonesbury met his roommate at Walden College, and since then, the funny pages haven't been the same. Cartoonist Garry Trudeau reflects on the beloved, irreverent strip, which he first sketched as a Yale undergrad in 1970.

Ohio's junior senator, J.D. Vance, is not a traditional vice presidential running mate, chosen for geographic balance or tapping into new voter group. He is there for his blind loyalty.

In these times of self-isolation, connecting with others is more important than ever. StoryCorps founder David Isay describes a new platform allowing people to share their stories remotely.

In 1971, William Peter Blatty told the spine-chilling story of a little girl who becomes possessed by a malevolent demon in Washington, D.C. It was called the The Exorcist — and it was only his first draft. Now, Blatty has revised and polished his landmark novel for its 40th-anniversary re-release.

The acting head of the Bureau of Land Management is defending the controversial relocation of the massive land agency's headquarters to a small western Colorado city 1,900 miles from Washington, D.C.

Marchers united largely in opposition to President Trump, who tweeted Saturday that protesters should be celebrating "the historic milestones and unprecedented economic success" of his presidency.

The Museum of the Bible opens to the public on Saturday in Washington, D.C. NPR's Michelle Martin talks to the museum's executive director, Paul Anthony "Tony" Zeiss.

You'd think that after hundreds of years of watching total solar eclipses, scientists would know all they'd need to about that particular phenomenon. You'd be wrong.

One, newly graduated from the University of Maryland, settles into a sometimes-daunting job hunt, while the other prepares grad school applications.

Alex Atala's Sao Paulo restaurant, D.O.M., is ranked among the top 10 restaurants in the world. His cuisines, which showcases irridescent insects, delicate jungle herbs and other ingredients from the Amazon, is pushing the frontiers of gastronomy.