Robert Smith

Robert Smith is a correspondent for NPR's Planet Money where he reports on how the global economy is affecting our lives.

If that sounds a little dry, then you've never heard Planet Money. The team specializes in making economic reporting funny, engaging and understandable. Planet Money has been known to set economic indicators to music, use superheroes to explain central banks, and even buy a toxic asset just to figure it out.

Smith admits that he has no special background in finance or math, just a curiosity about how money works. That kind of curiosity has driven Smith for his 20 years in radio.

Before joining Planet Money, Smith was the New York correspondent for NPR. He was responsible for covering all the mayhem and beauty that makes it the greatest city on Earth. Smith reported on the rebuilding of Ground Zero, the stunning landing of US Air flight 1549 in the Hudson River and the dysfunctional world of New York politics. He specialized in features about the overlooked joys of urban living: puddles, billboards, ice cream trucks, street musicians, drunks and obsessives.

When New York was strangely quiet, Smith pitched in covering the big national stories. He traveled with presidential campaigns, tracked the recovery of New Orleans after Hurricane Katrina and reported from the BP oil spill.

Before his New York City gig, Smith worked for public radio stations in Seattle (KUOW), Salt Lake City (KUER) and Portland (KBOO). He's been an editor, a host, a news director and just about any other job you can think of in broadcasting. Smith also lectures on the dark arts of radio at universities and conferences. He trains fellow reporters how to sneak humor and action into even the dullest stories on tight deadlines.

Smith started in broadcasting playing music at KPCW in his hometown of Park City, Utah. Although the low-power radio station at Reed College in Portland, Oregon, likes to claim him as its own.

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Planet Money
3:04 am
Fri May 4, 2012

Food Trucks Seek 'That Mystical Spot'

Lam Thuy Vo NPR

Originally published on Mon May 7, 2012 2:55 pm

The Rickshaw Dumpling Truck is a retired postal van, painted red and filled with Chinese dumplings. I'm riding shotgun with Kenny Lao, the van's co-owner. It's a weekday morning, and we're driving into Manhattan looking for a killer spot to set up shop for the day.

"I think there is that mystical spot in midtown that every truck owner dreams of," Lao says. "Easy parking. It's a wide sidewalk. There's no restaurant but there's lots of offices."

There are 3,000 year-round food trucks and carts competing for that mystical spot. And no one has an official place to park.

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Planet Money
3:00 am
Thu April 26, 2012

On The Million-Dollar Trail Of A Mystery SuperPAC Donor

Some superPAC donors are hiding from public scrutiny.
iStockphoto.com

Originally published on Thu April 26, 2012 11:19 am

The superPACs raising money to support presidential candidates have few restrictions. They can accept checks for any amount.

One rule they do have: They have to reveal who donated money.

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Planet Money
12:01 am
Fri March 2, 2012

What The IRS Could Learn From Mormons

The money Mormons tithe goes to The Church of Jesus Christ of Latter-day Saints headquarters in Salt Lake City, Utah, and then is distributed to congregations around the world.
Douglas C. Pizac AP

Many religious traditions stress the importance of charity. But Mormons are remarkable for the amount and the precision with which they give to their church.

The Church of Jesus Christ of Latter-day Saints teaches that each Mormon in good standing should tithe 10 percent of his or her income. The money goes right to church headquarters in Salt Lake City and then is distributed back to congregations around the world.

"That's written in stone, and preached from the pulpit," says Gordon Dahl, an economist at the University of California, San Diego, who is Mormon.

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Planet Money
5:33 pm
Fri February 3, 2012

Who Killed Lard?

Old school.
Steve Snodgrass Flickr

Originally published on Mon February 6, 2012 11:01 am

Ron Silver, the owner of Bubby's restaurant in Brooklyn, recently put a word on his menu you don't often see anymore: lard. The white, creamy, processed fat from a pig. And he didn't use the word just once.

For a one-night-only "Lard Exoneration Dinner", Silver served up lard fried potatoes. And root vegetables, baked in lard. Fried chicken, fried in lard. Roasted fennel glazed with lard sugar and sea salt. Pies, with lard inside and out. All from lard he made himself in the kitchen.

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