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KANZ 91.1FM in southwest Kansas will be off air for a few hours in the late afternoon or evening of Sept 24. while we work on the tower. You can always listen to HPPR in the player above or on the HPPR APP.

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  • Karen Russell has set her latest story in a terrible future where insomnia has become a national crisis. Sleep Donation is a digital download from a new publisher called Atavist Books.
  • In recent decades, churches have moved to rocking praise songs made popular by Christian radio. Now, some modern hymn writers are looking back to a more traditional style.
  • Americans once waited in line for the chance to be photographed atop the striped donkeys on this famed tourist strip. But 9/11, the recession and the Mexican drug war have stifled tourism and nearly put the "zonkeys" and their owners out of work. A new push is on to save the historic icons.
  • Steinway Musical Instruments is on the auction block and a mystery bidder, rumored to be hedge fund manager John Paulson, appears to have the winning bid at $458 million. Ilya Marritz explains why the fairly healthy company is seeking a buyout in the first place.
  • According to a new report by Nielsen, Hispanic women are a key growth engine in the American marketplace. But marketers face unique challenges in reaching this demographic.
  • Also: Foreign Policy's blog The Cable says there's fresh evidence the CIA kept tabs on Noam Chomsky; new books from Dave Eggers and Ron Burgundy.
  • One artist pushed past a creative block by talking candidly about people's deepest fears.
  • A nine-year study tracked more than 800 of the massive and largely mysterious whale sharks. For the first time, researchers have tracked the sharks' far-flung migration and where they may go to give birth.
  • Jeff Bezos, the founder and CEO of Amazon.com, is just the latest tech mogul to plant a flag on the banks of the Potomac River.
  • Boiling up a pot of kale or collard greens can be tasty, but it also strips out a lot of the vitamins that make these vegetables so nutritious. Southern chefs have long known how to salvage the leftover liquid. They drink it as a tonic, use it as a soup base or create incredible entrees.
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