Ideas from CBC Radio (Highlights)

In his third Massey Lecture, Payam Akhavan revisits the genocide in Rwanda, talks about the work he did there, and what can be done to prevent such abuses from happening again.

For most of the 20th century, everyone, from the janitor on up to the CEO, was employed by the company. But now large corporations are outsourcing work to small companies. A lecture and interview with scholar and former Obama appointee David Weil.

We've usually thought that people in comas or 'vegetative' states are completely cut off from the world. But groundbreaking work shows that as much as 20 per cent of patients whose brains were considered non-responsive, turn out to be vibrantly alive, existing in a sort of twilight zone. Neuroscientist Adrian Owen guides Paul Kennedy into that "gray" zone, in conversation and in a public talk.

In his second Massey Lecture, Payam Akhavan details just how hard it is to punish war criminals, recalling his time with the UN as a prosecutor at The Hague and on the streets of Sarajevo, among other conflict zones.

Technological change has always provoked both utopian and dystopian visions of the future. Part 3 of Jill Eisen's series on the future of work looks at the promise of technology - how it can lead to a world that's environmentally sustainable and one in which we have the time and the financial security to do what really matters to us.

In the first of his CBC Massey Lectures, human rights lawyer and scholar Payam Akhavan describes how fleeing Iran and watching his homeland from afar helped him discover human rights. This lecture is called "The Knowledge of Suffering".

Digital platforms have been well received by customers, but for workers, they often have a dark side. And they present a major challenge for governments who are grappling with how to regulate them. Part 2 of a 3-part series.

People have reported "near death experiences", or NDE's, over centuries and across cultures. The nature of them has historically been the territory of religion and philosophy. But now science has staked its claim in the discussion. And the questions are profound: where is consciousness produced, in the brain, or somewhere else? Can consciousness continue to exist even after the heart and brain have stopped working? Contributor Ashley Walters explores the science and the meaning of near death experiences.

A little over fifty years ago, the friendly folks on Fogo Island - most of whom were fishers - were ordered to abandon their homes and resettle in larger communities on the larger island of Newfoundland. Memorial University's Extension Department invited the National Film Board of Canada to visit Fogo, and interview people about their future. At the end of what is now called The Fogo Process, they voted to stay put, form a cooperative, and take over the fish plant. It became a model for alternative democracy around the world.

AI and robots seem to be everywhere, handling more and more work, freeing humans up -- to do what? Contributor Jill Eisen takes a wide-angle lens to the digital revolution happening in our working lives. What will happen when robots and algorithms surpass what our brains can do? Some say digital sweatshops -- repetitive, dull, poorly paid and insecure jobs -- are our destiny. Others believe that technology could lead to more fulfilling lives.

Michael S. Carolan is the author of No One Eats Alone: Food as a Social Enterprise. He gave a public talk in Toronto in the autumn of 2017, and made the following provocative argument: we can change our relationship to food - how's it's made, distributed and even consumed - by changing our relationships with each other, and maybe open up the possibility of creating a better world.

Pasta, a simple amalgam of wheat flour and water, is one of the world's most popular foods. It's Italy's gift to humanity? or maybe the Arabs', or China's. With its hundreds of shapes and sizes, its infinite variety of sauces, pasta is the foundation of one of the world's great cuisines. Contributor Megan Williams is based in Rome. In this documentary, which won the James Beard Award for Best Radio Broadcast on food in 2011, she explains how and when pasta was invented, where it got its shapes, and why it's so beloved.

If you typically eat three meals a day, then it's a choice you make more than one thousand times a year. And if you're like most people, that choice probably involves meat or dairy, or both. On top of that, many of the clothes we wear are made from animals. But can something that nearly everybody on the planet is doing ? and has been doing for millions of years ? be immoral?

Eating meat: some say we've evolved to do it. It's in our DNA. It's how we got our big brains. Yet others, as far back as Pythagoras, have argued that eating meat is bad for our bodies, cruel to animals, and toxic to the planet. Now -- perhaps more than ever -- when it comes to the matter of meat, clear-cut answers can be hard to come by. Kevin Ball serves up the arguments.

Canadian-born Frank Gehry has been called the greatest architect of our time. And yet he's still a rebel in his field. His sensual, sculptural buildings reject the cold minimalism and glass boxes of Modernism, and the ornate flourishes of post-modernism. Gehry, now 88, became famous in his late 60s, when his extraordinary design for the Guggenheim Museum became a reality twenty years ago in Bilbao, Spain. A complex and engaging man, who's been open about his disdain for the media, gave IDEAS producer Mary Lynk a rare chance to talk with him in California. Part 2.