Melissa Gray
Melissa Gray is a senior producer for All Things Considered.
Gray got her start at Member station WUGA in Athens, GA. From there, she went on to report on arts and cultural stories for Peach State Public Radio in Atlanta. She joined NPR in 1999.
Years later, her determination to "learn how to really bake a damn good cake" led her to experiment on the All Things Considered staff. You can read all about it in her cookbook, All Cakes Considered. Melissa lives by this motto: "We have to make our own fun. Nobody else will make it for us."
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The artist builds on the Afrofuturistic world from her 2018 album in a new short story collection titled The Memory Librarian. She tells NPR about her nightmare that inspired the project. -
Every year, roughly 20,000 young people turn 18 in foster care and venture out on their own. It can be a critical moment of transition, where success is far from a guarantee.
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Picoult's pandemic-inspired story focusing on a character stranded in the Galápagos Islands highlights how events can change us — and offer perspective.
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With lyrics poking at the ways young women are scrutinized and exploited, Happier than Ever finds Eilish in some dark corners — but the pop supernova tells NPR she's got lots to feel hopeful about.
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The Super Bowl is a big day for guacamole, which could also mean more ER visits. A recent study links avocado consumption to hand injuries.
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Christian McBride of Jazz Night in America joins NPR's Audie Cornish with a few criteria for what turns a regular composition into a canonized classic.
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The Roots bandleader and Renaissance man has a new book called Creative Quest, in which he advises readers on how to consider creativity, how to pursue it and how to channel it.
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Slow-cooking expert Stephanie O'Dea shares the story behind her KFC-inspired chicken: It was an attempt to recreate the Colonel's secret recipe so that her daughter, who has celiac disease, could experience a taste most Americans take for granted. In a twist, O'Dea also wanted to cook the chicken in a Crock-Pot.
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Made from prunes, walnuts, honey and shredded coconut, the bite-sized sweets can be served up with dark chocolate. This recipe, which belonged to a Russian Jewish family living in China, has made its way to a cooking group in Sydney, Australia.
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Food writer Ellen Brown has enlivened this often-maligned, yet much-beloved hot dish with dried porcini mushrooms and mozzarella cheese in a new book.
