Jess

Penguin presents the audiobook edition of How to Change Your Mind, written and read by Michael Pollan. When LSD was first discovered in the 1940s, it seemed to researchers, scientists and doctors as if the world might be on the cusp of psychological revolution. It promised to shed light on the deep mysteries of consciousness as well as offer relief to addicts and the mentally ill. But in the 1960s, with the vicious backlash against the counterculture, all further research was banned. In recent years, however, work has quietly begun again on the amazing potential of LSD, psilocybin and DMT. Could these drugs in fact improve the lives of many people?

Why would anyone join a cult? Maybe they're unhappy with their current religion, or they want to change the world, or they're disappointed with their lives and want to find something bigger or holier that makes sense of this confusing, chaotic and dangerous world. Or maybe they just want to give themselves the best possible chance of having sex with aliens. Whatever the reason, once people are in, it's usually very difficult for them to leave.

It’s a war filled with larger than life characters. There will be sledging, accusations of cheating, theft and performance enhancing drugs. And allegations that Australia was cheated out of a Guinness World Record. In the process of charting the scandal-plagued race to breed the world’s hottest chilli, the audio documentary lifts the lid on the subculture of ‘Chilli-heads’, hardcore chilli fans spread across the globe who compete in chilli eating and breeding competitions.  

While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat. By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively.