All Things Considered

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All Things Considered with Clay Masters is your comprehensive source for afternoon news and information. Listen from 3 p.m. to 6 p.m. every weekday.

Appetites | Climate Cast

Two things that changed walleye fishing in Minnesota
Take a drive north and you'll see $50,000 boats and whole communities built off the walleye fishing industry. It wasn't always that way.
Faces of the fair: Sean Emery, juggler
"I'm basically an ex-circus clown," Sean Emery Said. "One of the finest entertainers in the Midwest -- not the whole world -- just the Midwest."
Faces of the fair: Down the Rabbit Hole
The Rabbit Hole is serving up modern twists on traditional Korean food at the fairgrounds. This is the first year the Rabbit Hole's owner, Thomas Kim, has made the trek to the fair.
Civilian panel: Mpls. cops must expand body camera use
A civilian advisory panel is calling on Minneapolis cops to flip on body cameras for nearly every encounter with the public and face punishment if they don't.
Water rising again in White Bear Lake, but will it stay?
Water levels in the northeast Twin Cities lake seem to be on the upswing. Some locals, though, still want state lawmakers' support for a new water supply system.
Art Hounds: Woody Guthrie and the funniest people
This week Art Hounds lead us to a five-hour dance performance, the funniest stand-up comedy and an exploration of the life and music of Woody Guthrie.
Alleged risk to BWCA roils PolyMet mine proposal
A panel representing tribes has suggested that polluted water from the mine could flow toward the protected wilderness, instead of away from it.
On new Duluth bus, next stop is the grocery store
The weekly service is part of a nationwide trend toward bringing healthy food options into areas without stores of their own.
Appetites: Sampling Minnesota wines at the State Fair
Fried food and cold beer is a classic State Fair combo. But the Minnesota Wine Country booth is there to let fairgoers know that the state makes some good wines too.
Faces of the Fair: Blue Barn
The 1,800-square-foot, two-story, big blue barn is a 24/7 operation for the 12 days of the fair. When the employees aren't making food and serving customers, they're taking deliveries and prepping for the next day's customers.