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Politics mixed with picnics and parades Monday as the candidates fanned out for an end of summer blitz of campaigning. Many discussed jobs — an issue that tops just about every voter's list.

David Greene talks to NATO Secretary-General Jens Stoltenberg, who met with President Trump this week. Top on the agenda was defense spending, Iran and the war on terrorism.

U.S. Rep. Eric Swalwell is suspending his campaign for governor of California, as he faces allegations of sexual assault and misconduct.

Agreeing to an out-of-network doctor's financial policy, which protects their ability to get paid and may be littered with confusing jargon, can create a binding contract that leaves a patient owing.

For the first time in decades, America's obesity rate remained flat this past year, according to the United Health Foundation. Tell Me More host Michel Martin speaks with Dr. Reed Tuckson about the report. Marquette University Professor Andrew Williams, who is developing a robot to help children exercise and make better nutritional choices, also joins the conversation.

For some energy experts, the increase in donations for the officials at the close of the session looks like a reward for not passing more stringent regulations and raises questions about whether lawmakers let the oil, gas and the broader energy industry off easy for its massive failures.

As Americans think about recession, a pandemic, racial justice, climate change and policing, many Trump voters (or potential Trump voters) bring up abortion in explaining their voting rationale.

Sweeping tax cuts, for businesses and individuals, will be at or near the top of the list for both the White House and the Republican-controlled Congress. A tax on imports may also be on the table.

Many people earning more than $250,000 a year — the 2 percent — admit they can afford to pay more in taxes. However, they don't necessarily like the idea, especially when they're made to feel like skinflints even though they're already sending significant sums to Washington.

Coffee beans are filled with oils that emerge from coffee grounds under high pressure. These oils form the crema - "the frothy stuff" on top of an espresso. In the last installment of Science Friday's series on coffee, food-science writer Harold McGee, author of On Food and Cooking, explains the chemistry of crema.