Members of the New Horizons Baptist Church in Marysville held their first service in a rebuilt sanctuary Sunday, nearly a year after it was set on fire by a Pennsylvania man who drove his car through the building.
In an effort to safeguard some 20,000 jobs at a time of rising unemployment, the Italian government has taken an unprecedented step. It has reversed a court order that called for the partial shutdown of Europe's biggest steel plant because it spews cancer-producing dioxins.
The ILVA steel factory in the southern port city of Taranto pits the government versus the judiciary in a battle over health issues and the need for economic revival.
Nothing says "I love you," at least in my Polish-American family, quite like the sharing of a thin, flat, tasteless wafer called an oplatek at Christmas.
We're not alone. Before sitting down to Christmas Eve dinner, many families with roots in Poland and other Eastern European countries will take part in this tradition, which has roots dating back hundreds of years.
After years of recession and slow recovery, maybe you didn't notice. But it turns out, 2012 was a fairly good year for the U.S. economy.
The Standard & Poor's 500-stock index has risen nearly 14 percent this yearand the unemployment rate has fallen to 7.7 percent, the lowest point in four years. Inflation and interest rates have stayed low, allowing families to cut their debt loads.
This is TELL ME MORE from NPR News. I'm Celeste Headlee in for Michel Martin. Coming up, the U. S. economy has had an interesting year. I don't need to tell you that we're still facing huge hurdles. But on the other hand, the stock market shot up this year and some sectors are thriving. We'll talk about signs of hope in just a few minutes.
"Just throw the whole lemon in the food processor for lemon bars." "Don't just soak your dried beans — brine them!" "You don't need a whole day (or two) to make a good sauce."
Some of the things this year's cookbooks said to me as I tested them were downright contrarian. But that's the brilliant thing about cooking in a global, crowdsourced, Web-fueled world: People no longer cook according to some received wisdom handed down by a guy in a white toque. They figure it out as they go along, and if they stumble on a shortcut, it's blogged and shared in no time flat.