China's central bank will provide an injection of cash for the state-run margin finance company, as the country's top brokerages pledge to go on a share-buying spree to prop up faltering markets that have lost a third of their value in less than a month.
The International Space Station has just received a much-needed delivery, including some groceries, aboard a Russian capsule that successfully docked after three previous attempts to resupply the orbiting laboratory had failed.
The Greek people have given their answer to international lenders, and the answer is no.
With more than half the votes counted, a convincing 61 percent to 39 percent margin is emerging in the referendum on a German-led bailout plan that includes tough austerity measures for Athens, in exchange for a continued line of credit to keep paying the government's obligations. The answer so far is a resounding thumbs-down.
Editor's Note: An attacker opened fire on a beach in Tunisia and killed 38 people on June 26. NPR's Alice Fordham went to cover the story. She used to live in Tunisia and reflects on how the country's changed in recent years.
Two years ago, I first went to the town of Kairouan, one of the holiest sites in Islam. Tear gas drifted around the beautiful old stones of the Great Mosque and nervous police sheltered in small patches of shade. They were there preventing a rally by an Islamic extremist group who wanted to wave black flags and chant intolerant slogans.
Those who spend much time on the Carolina beaches know that many shark species, and even whales, are frequent visitors during the summer. And, though it's extremely rare, those sharks have been known to attack humans.
But this year, there have already been seven shark attacks off the North Carolina coast since June. It's a number that has surprised even the most seasoned of shark-watchers.
This summer, NPR is getting crafty in the kitchen. As part of Weekend Edition's Do Try This At Home series, top chefs are sharing their cleverest hacks and tips â€” taking expensive, exhausting or intimidating recipes and tweaking them to work in any home kitchen.
This week: We go to Seoul, South Korea, to make banchan â€” those endless small plates of pickles and veggies that traditionally accompany rice or soup.
Walking through the farmer's market this time of year is a wondrous thing: juicy tomatoes, rows of jewel-toned eggplants, fragrant basil and sweet yellow corn. But then, you see bunches of greens that look like weeds, stuff with names like kohlrabi and purslane, and suddenly, you feel intimidated. Other people know what to do with these greens, why don't I?