Shelf Life
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From This Collection
How the Glock became America's modern handgun
Jan 11, 2012
Author Paul Barrett explores the history of the Glock pistol in his new book, and explains how it came to popularity in the U.S.
Can you pass Marketplace's interview test?
by
Fiona Ng
Jan 10, 2012
Find out how well you would fare answering some of Marketplace's newly-designed interview questions.
So, are you smart enough to work for Google?
by
Kai Ryssdal
Jan 10, 2012
Today's job interviews are nothing like those in the past. Author William Poundstone examines the kinds of new interview questions that are asked at corporations like Google.
What we hear can affect how we work
by
Kai Ryssdal
Jan 2, 2012
Sound plays a large role in our overall health. And whether your an office drone or factory worker, different types of music can help or hurt your performance.
The scandalous world of olive oil
by
Kai Ryssdal
Dec 15, 2011
Tom Mueller, author of "Extra Virginity: The Sublime and Scandalous World of Olive Oil," reveals everything you should know about olive oil, including how to taste it.
The Toaster Project: Building a toaster from scratch
by
Kai Ryssdal
Dec 14, 2011
Thomas Thwaites discusses how --and why -- he built a toaster from the bottom up.
2011 in review: Top author interviews on Marketplace
by
Kai Ryssdal
Dec 12, 2011
From Paul Allen to Henry Kissinger, here's a list of some of my favorite author interviews this year
For public good, not for profit.
The best business books of 2011
by
Kai Ryssdal
Dec 12, 2011
At the end of the year, Marketplace takes a look at the best business books of 2011. We asked some of our regular contributors and voices we respect to share their picks for favorite business books of the year. Plus, Kai offers his own recommendations.
Dissecting the art of the sandwich
by
Kai Ryssdal
Nov 23, 2011
Jon Chonko's new book takes apart the sandwich -- quite literally.
'On the Road' to a food truck
by
Roy Choi
Nov 22, 2011
The Kogi Barbecue truck is often credited with kicking off the gourmet food truck craze in Los Angeles. Chef Roy Choi shares how Jack Kerouac's seminal work pushed him to start the truck.