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• The shutdown continues

  It’s Day 28 of the government shutdown, and lawmakers still aren’t budging on the budget. But Congress faces key deadlines this week: Funds for assistance programs like SNAP could run out, and Americans may see their healthcare premiums skyrocket as open enrollment for Affordable Care Act plans begins Nov. 1. On today’s show, Kimberly unpacks what’s at stake with CQ Roll Call reporter Aris Folley. Plus, we’ll answer some of your questions along the way.Here’s everything we talked about today: ”6 ways the shutdown is about to get worse” from Politico ”Largest federal workers union calls for an end to the shutdown, putting pressure on Democrats” from NBC ”Government shutdown continues to add to stress on air traffic controllers and disrupt flights” from AP News ”As Shutdown Drags and Trump Flexes, Congress Cedes Its Relevance” from the New York TimesWe want to hear from you. Leave us a voicemail at 508-U-B-SMART or email [email protected].

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• From "How We Survive": The Uncanny Valley of Meat

  Hey Smarties! Today we’re sharing another episode from the latest season of “How We Survive,” Marketplace’s climate solutions podcast. Host Amy Scott and the “How We Survive” crew continue their exploration into the future of climate-conscious food with a look at the cutting edge of meat alternatives. Plus, Francis Lam, host of “The Splendid Table,” joins Amy to put cell cultivated meat to the test and shares some tips for cooking climate-friendly proteins.

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• Chicago vs. ICE

  Chicago has been dealing with a lot these days. The city has been a battleground for the Trump administration’s immigration crackdown and efforts to deploy the National Guard. On today’s show, Kimberly asks WBEZ’s Sasha-Ann Simons about what it’s like to be there now. And, we’ll get into more economic stories from the Windy City you should know about. Plus, we’ll play a game of Half Full/Half Empty!Here’s everything we talked about today:"ICE Is Cracking Down on Chicago. Some Chicagoans Are Fighting Back." from The New York Times"Local leaders react to ‘brutal escalation’ of immigration arrests in Little Village, Cicero" from WBEZ"Judge’s order blocking National Guard deployment will remain in effect for now, but all eyes on Supreme Court" from WBEZ"Coca-Cola taps mini cans and new flavors to spark a fizzling soda market" from Marketplace"‘It’s PR, not the ER’: Gen Z is resisting the workplace emergency" The Washington Post"Netflix’s ‘Stranger Things’ Series Finale Officially Coming to Theaters, Despite Previous Statements" from The Hollywood Reporter"Amazon Plans to Replace More Than Half a Million Jobs With Robots" from The New York Times We love hearing from you. Leave us a voicemail at 508-U-B-SMART or email [email protected].

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• How can our food systems become more sustainable?

  The climate crisis has a lot to do with what we eat. That’s what the latest season of Marketplace’s climate solutions podcast “How We Survive” is all about. On today’s show, host Amy Scott joins Kimberly to share her big takeaways from the season. We’ll get into the business of cell cultivated meat and the tradeoffs that come with regenerative farming. Then, we’ll do some smiles. Plus, Kimberly’s PSA to use your fancy china!Here’s everything we talked about today:"How We Survive" from Marketplace"State of Climate Action 2025" from Systems Change Lab"I paid $65 for a giant collection of vintage dishes at a thrift store. Then I found out it's worth almost $1,000." from Business InsiderJoin us tomorrow for “Economics on Tap.” The YouTube livestream starts at 3:30 p.m. Pacific time, 6:30 p.m. Eastern.

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• From "How We Survive": Food Tour of the Future

  Hey Smarties! Today we’re passing the mic to our friends over at “How We Survive.” This season, Marketplace’s climate solutions podcast is diving into the future of food on a hotter, drier planet. In this episode, host Amy Scott and the “How We Survive” crew go on a food tour around Northern California to find out how some companies are experimenting with new ways to make foods threatened by climate change.

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