Andrea started listening to NPR on WEOS, her college radio station, during the Gulf War. She didn’t have a T.V. so it was her primary broadcast news source.Her attraction to public radio and the human voice continued into grad school. Andrea got a M.A. in Media Studies at the New School in New York (’93) with a focus in audio production. Her first sound piece was about America’s fear and fascination with tattoos.
Following graduation, Andrea moved to Washington D.C. and was lucky enough to get an internship on the NPR National Desk. After a few months, Andrea switched over Weekend Edition Sunday after being hired as the editorial assistant. Waking up on Sunday mornings at 4 a.m. as a twenty-something was not easy, but she did it for more than two years and learned a ton from the generous and talented producers and host Liane Hansen.
Then Andrea left NPR to brew beer professionally. She did that in Arlington Virginia and Key West, Florida. Soon enough the public radio siren beckoned Andrea back north, where she edited interviews for The World, an international daily news show produced by WGBH and the BBC.
In 1997 WBUR started developing the program Here & Now and Andrea was a founding producer. Over time she evolved into the show’s Arts Producer. The WBUR newsroom created an Arts and Culture Reporter position in 2007. Andrea has been following the explosively vibrant scene in Boston and beyond to the best of her abilities ever since.
Her work has been recognized with an Edward R. Murrow Award for audio feature reporting, the Public Radio News Directors Award for use of sound, the Associated Press for use of sound, and a media award from Arts Learning, a group dedicated to arts education.
With 250 pounds of cabbage waiting to be chopped, massaged, salted, squished into jars, Jeremy Ogusky is ready to expose newbies to the world of fermented foods at Sunday’s Boston Fermentation Festival.
The Boston Symphony Orchestra is trying to lure younger audiences with Casual Fridays and less expensive seats.
From the depths of a cheese cave, some local cheese mongers — like Formaggio Kitchen’s Ihsan Gurdal — are waging a campaign to raise awareness about cheese origins, cheese integrity and cheese abuse.
With the fourth Dewey Square mural, the Greenway and MIT’s List Visual Arts Center have introduced to the city a conceptual piece — and it’s not subtle.
Dancing can be awkward and intimidating. But fret no longer: Celebrity Series of Boston has dreamed up a solution to help dancers of all levels loosen up and shake their booties.
A look at how art museums are grappling with technology to stay relevant in our digital world.
The BSO announced a dual-city relationship with the venerable Gewandhaus Orchestra in Leipzig in a deal that includes a new job for Andris Nelsons.
An exhibition at the deCordova Sculpture Park and Museum in Lincoln is exploring the creative and political power pedestrian movements can unleash, and curators there have organized some novel events to get visitors on their feet — or paws, even.
The Boston Symphony Orchestra kicks off its European tour this weekend with performances at London’s Royal Albert Hall.
It’s a first in 75 years. This year the fellows are Marzena Diakun and Ruth Reinhardt.
New York producers Barry and Fran Weissler announced Thursday that director Diane Paulus’ new musical adaptation of Adrienne Shelly’s 2007 indie film is slated to open in New York in April 2016.
The American Repertory Theater’s Diane Paulus explains how her new musical adaptation of the indie film “Waitress” evolved and why adapting the film for the stage has been a bittersweet journey.
The World Health Organization predicts 1 billion young people could develop hearing loss due to poor listening habits. While all of our ears are at stake, the prognosis is worse for musicians. So Berklee College of Music and Spotify are teaming up to raise awareness about threats to our hearing.
The Bloods (yes, that’s their real name) have been running Blood Farm in Groton for seven generations.
When a fire threatened to shut them down for good, the family was surprised by the outpouring of support urging them to rebuild.
The cut would pay for Baker’s proposed increase in the state’s earned income tax credit for low-income working families.
Boston-area charcutiere Julie Biggs is up for a Good Food Award Thursday night in San Francisco.
A Harvard scientist and her African colleagues create an uplifting song about Ebola that both helps heal their grief over fallen colleagues and serves to educate the public.
We profile costumer Jill Thibeau, whose job is to age and destroy clothing to fit the needs of a particular a character or scene in film and television.
Food has always been a big part of the Tanglewood experience. But a larger effort is under way this summer to use more locally-sourced products at all events on the Lenox campus.
Eating ramen at Yume Wo Katare in Cambridge is seen as a path to personal fulfillment — if you can finish their giant bowl of ramen, you can do anything in life. That’s the concept. Some customers even write their dreams down and hang them on the restaurant’s walls.
A Harvard University professor and inventor is behind the world’s first transatlantic scent message that was successfully transmitted Tuesday.
There are lending libraries for tools, fishing poles, telescopes, even baking pans. Now gardeners are increasingly finding places to “borrow” too, as seed lending libraries crop up across the country.
Four members of the Boston Symphony Orchestra’s cello section are taking their beloved instruments into the spotlight with a group they’re calling the Boston Cello Quartet.
We visit Benoit Rolland in his Watertown studio, after he was awarded a $500,000 MacArthur Foundation “genius grant.”