Lifestyle
Toumani Diabaté plucked the kora's 21 strings. The world fell in love with his music
Musician Toumani Diabaté of Mali and his 21-string kora, photographed at WOMAD — the World of Music, Arts and Dance festival held yearly in the United Kingdom. Diabaté died on July 19 at age 58.
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“He played those 21 strings with love.”
That’s the great American banjo player Bela Fleck talking about his duets with Toumani Diabaté of Mali — including the crowd-pleaser “Dueling Banjos.”
Fleck called him “one of the greatest accompanists I’ve ever played with.”
It’s one of many heartfelt tributes to Diabaté, who died of kidney failure on July. Diabaté was 58.
His death reverberated throughout the world, with many musicians expressing how profoundly his life had impacted them.
“Toumani was a guardian of our culture, but also a bold innovator who never stopped pushing the boundaries of his craft,” Malian singer Oumou Sangaré wrote on her Instagram page. “His departure leaves an immense void in our hearts, but his musical legacy will continue to resonate within us and inspire generations to come.”
Like father and mother….
Toumani Diabaté was born into a centuries-old family of griot musicians, who have preserved the stories and traditions of Mali’s Mandé empire, once the largest in West Africa, through their music. His father, Sidiki Diabaté, was the premier kora player in the years following Mali’s 1960 independence from France, and his mother, Nene Koita, was an accomplished singer.
Diabaté, who had always been expected to carry on his family’s longstanding musical legacy, taught himself to play his father’s instrument.
His technique was vividly showcased in his innovative solo albums, Kaira (1988) and The Mandé Variations (2008). On Kaira — which was released shortly after he turned 21 — his graceful shifts between melody and bassalways sounded like he was singing as much as playing.
Diabaté also created a more expansive project called Symmetric Orchestra. This large ensemble brought together instruments and repertoires from across the former Mande Empire with added textures and punch from American and European strings and horns. Diabaté included original compositions alongside new adaptations of griot songs.
As Diabaté wrote in the liner notes of the orchestra’s 2006 album, Boulevard De L’Independance, “One of the philosophies of Symmetric is the encounter of generations. The old generation has its experience in music, the new generation has its madness in music.”
Diabaté’s enthusiasm for improvisation and sharing kora music throughout the world led to several successful collaborations. He recorded with legendary Malian guitarist Ali Farka Touré and another great kora player, Ballake Sissoko. Diabaté also worked with artists whose backgrounds were different from his own. These collaborations included jazz and blues musicians, Spanish flamenco groups and the London Symphony Orchestra.
Taj Mahal: ‘It was like 500 years of separation no longer existed’
Through his music, he promoted his own heritage while also helping to show how much that culture was part of a shared language. Blues guitarist Taj Mahal and Diabaté teamed up for the 1999 album Kulanjan along with a small group of Malian musicians. The album features a rich blend of American acoustic folk and blues along with Malian musical styles. Mahal’s gruff voice creates a compelling contrast with the higher registers of the Malian instrumentalists and singers. Despite their seemingly different styles, Mahal found a mutual musical understanding in their collaboration.
“It was never like, ‘You play this, I’ll play that.’ We just played together, looked at each other and it was done. Just like that. It was like 500 years of separation no longer existed,” Mahal said.
Béla Fleck collaborated with Diabaté for a series of concerts in 2009. Some of the performances are included on their album, The Ripple Effect, which was released in 2020. A sense of joy comes through their quickly shifting tempos and shared sense of humor, evident in moments like Diabaté’s playful musical response to Fleck’s snippet of “Oh, Susannah” on the track “Kauonding Sissoko.”
“Toumani was incredibly sweet from the start. He always called me ‘my brother,’ which made me feel very privileged,” said Fleck. “Toumani had elegance. That’s the thing I think about, and that amazing touch of his.”
‘A great artist who belongs to the world’
Iranian kamancheh player Kayhan Kalhor was one of Diabaté’s most recent collaborators, with their duo album, The Sky Is The Same Colour Everywhere, released last year. Their pairing began with an invitation to perform together at the Morgenland Festival in Osnabrük, Germany, where they met just hours before their first concert. The album was recorded after a brief European tour, but their musical interplay suggested a much longer partnership.
“We came two different cultures that see music in the same way. Improvisation being one of the major aspects. The other aspect is that our musical cultures go way back,” Kalhor says. “When you’re that deep in the culture and know the music of that culture really well, it gives you the freedom and the vision to add to it. So it’s not surprising that a musician of Toumani’s caliber and stature adds something to the music that the younger generation uses.”
Kalhor added that while Diabaté is a part of Mande culture, ultimately his music connects with everyone.
“Vincent Van Gogh, Paul Cézanne, Akira Kurosawa and Abbas Kiarostami are great artists who belong to the world,” Kalhor said. “So I don’t see Toumani as a kora player from Mali, I see him as a great artist who belongs to the world.”
Aaron Cohen is the author of Move On Up: Chicago Soul Music and Black Cultural Power (University of Chicago Press) and Amazing Grace (Bloomsbury). He teaches humanities and English composition at City Colleges of Chicago and regularly writes about the arts for such publications as the Chicago Tribune, Chicago Reader and DownBeat.
Lifestyle
Sunday Puzzle: That’s HOT!
Sunday Puzzle
NPR
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NPR
On-air challenge
Today’s theme is “hot.” Every answer is a familiar two-word phrase in which the first word starts HO- and the second word starts with T-.
Ex. Rowdy bar with country music, in slang –> HONKY TONK
1. Guided walkthrough of a property
2. Any member of the N.H.L.
3. Lone Star State metropolis that’s the fourth-largest city in the U.S.
4. Like an animal with its four legs bound (hyph.)
5. Instruction manual (hyph.)
6. A little pompous and arrogant, informally (hyph.)
7. Punny greeting from a magician
8. Someone who steals animals from a stable
9. Congestion that drivers encounter around July 4th, say
10. Acquisition of a company against its will.
11. Exclamation for “wow!” on TV’s “Batman”
Last week’s challenge
Last week’s challenge comes from Evan Kalish, of Bayside, N.Y. Take the name of a nocturnal creature, in two words. The first word is a spooky sound. Move the last letter of the first word to the start of the second word and you’ll get another spooky, nocturnal sound. What is the creature and what are the sounds?
Answer: Screech owl –> howl
Winner
Dan Sadoff of St. Paul, Minnesota
This week’s challenge
This week’s challenge comes from Rawson Sheinberg. of Plymouth, Mich. Think of a U.S. city with a two-word name. Add a letter to the first word, without rearranging letters, to name a country. Then, without adding a letter, rearrange the letters of the second word to name another country. What places are these?
If you know the answer to the challenge, submit it here by Thursday, July 2 at 3 p.m. ET. Listeners whose answers are selected win a chance to play the on-air puzzle. Important: include a phone number where we can reach you.
Lifestyle
This mindset shift can help you get better at using up your leftovers
If you’re struggling to use up leftovers like a half-eaten rotisserie chicken, turn the assignment into a creative exercise, says chef Margaret Li. It’ll make the cooking process more fun and less guilt-driven.
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On a recent weeknight, I opened up my fridge and found an assortment of half-eaten or ignored food.
That included takeout that I didn’t find appetizing enough to eat for lunch. A rotisserie chicken with most of the meat picked off. A couple of raw vegetables from the farmers market that were starting to wilt.
“There’s nothing to eat,” I told myself. Yet even I knew that was ridiculous. There was plenty of food in my fridge. I just didn’t feel inspired to cook with it.
So I asked some chefs for guidance. How could I more consistently use leftovers and the other ingredients I tend to overlook?
Start with a mindset shift, says Margaret Li, chef and co-author of the cookbook Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking. Think about cooking with leftovers as a creative, experimental exercise, not a guilt-driven one.
“It ends up being this fun game where you are creating something from what seems like nothing and solving this puzzle, and then you get to eat it,” she says.
There are other good reasons to use up your food scraps. Nationally, about a quarter of food products go to waste, according to the nonprofit ReFED. In my own household, where we spend about $200 a week on groceries, that means I might be throwing out the equivalent of $50 of food — an unnecessary burden on my wallet, not to mention the environment.
The chefs I spoke to had some practical tips about using up more of the food we buy. Here are a few that I put to the test.
Find your “hero recipes”
Build up an arsenal of go-to recipes that are flexible enough to use up just about any ingredient. Li calls them “hero recipes.”
I tried one of these from her cookbook, called “Make-It-Your-Own Stir-Fry.” (Scroll down for the recipe.) It includes loose ingredients like “1 pound crisp-crunchy vegetables” or “4 cups leafy greens.”
In the spirit of the recipe, I pulled vegetables out of my fridge at random and did not measure them out. The sauce was a simple mixture of soy sauce, vinegar, sugar and water. By the time I topped my bowl with chopped scallions, the dish looked like a gourmet meal, not an afterthought.

Other ideas: “You could put anything in a frittata, and it’ll be great,” says Tamar Adler, chef and author of The Everlasting Meal Cookbook: Leftovers A-Z.
Or, if you have day-old rice on hand, cook it alongside other ingredients to make fried rice. “Saute some aromatics — ginger, garlic, onion — in oil,” Adler says. Then add your rice and whatever leftover bits you have, like the rotisserie chicken and older produce I had in my fridge.
“Just take the approach of making it more flavorful and crispy and then spicy, and then usually adding a squeeze of lemon,” Adler says.
Label your leftovers
Keep a permanent marker and painter’s tape in your kitchen to label and date your leftovers, Li says. “That is a classic chef’s method for knowing what something is and when it was made. That saves you the guessing game.”
Adler takes the concept a step further and labels her leftovers with their intended use. Leftover blueberries are labeled “muffins-to-be on Tuesday,” she says. “I really like doing that — assigning the destiny of the food.”

So after a night of Ethiopian takeout, when we ended up with an entire container of leftover injera, I followed Adler’s advice and thought about what it might become in the future.
I imagined scrambling the spongy, tangy bread with eggs, akin to scrambling matzo into matzo brei. “Injera for eggs,” I wrote on the container. Sure enough, their destiny was fulfilled the following morning.
Li keeps a dedicated bag in her freezer just for scraps from which to make chicken or vegetable stock. That bag houses carrot peels, the ends of onions, extra garlic cloves and chicken bones.
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Don’t forget your odds and ends
Adler encouraged me to never, ever throw away the stems of herbs. Stems don’t get as much glory as tender, pretty leaves, but they still have the same herby taste.
“I’m going to chop these herbs up or stick them in a blender with a clove of garlic,” she says. Then add olive oil. “And then it’s just gonna be my base sauce for everything.”
So I foraged a few varieties of half-cut herbs from my refrigerator drawers, most of them sad looking and unidentifiable.
I threw out the stems that had turned brown and gooey and put the rest in a blender. I added garlic on Adler’s instructions, nuts and kale for bulk, and plenty of olive oil and salt. Then, on a whim, I added a splash of olive juice for brightness.
The result was somewhere between a pesto and a chimichurri, and it elevated that night’s otherwise routine dinner. And Adler was right: Once the stems were blended, it tasted exactly the same as the leaves. (The same idea applies for broccoli stems in a cheesy broccoli soup, Li says.)
Li likes to keep her odds and ends organized with an “Eat Me First” box in her fridge. That’s where she keeps half-used lemons, leftover coconut milk or produce that’s starting to get wrinkly. “You kind of have an idea for, OK, here’s where you look first,” she says.
Don’t strive for perfection
Cooking these meals did feel like a game, as Li had suggested. It brought me unexpected joy to use up as many existing ingredients as possible — to the point where I often spent much longer in the kitchen because I kept thinking of new ideas: If I turn these wrinkly sweet potatoes into a soup, then I can caramelize this half-cut onion for a topping, and then I can use the leftover soup as a sauce tomorrow …
Did I cook more often, though? Probably not. My cooking energy burned brighter but fizzled out after a few nights, at which point I ordered takeout.
So I was glad to hear Li’s take: If you’re too hard on yourself, you’re not going to enjoy it at all. “ I try not to be too obsessive about eating absolutely everything,” she says. If my takeout was truly terrible, I’m allowed to toss it or, better yet, compost it.
If you really want to use up everything, you can always chuck ingredients into the freezer. Li has dedicated freezer bags for different dishes, like vegetable scraps for soups or fruit discards for smoothies. (She labels them, of course.)
And how does that smoothie taste? It’s “delicious,” she says, “even if it’s made up of all the things that have been rejected in the past,” she says.
Recipe: Make-It-Your-Own Stir-Fry
Excerpted from Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking. Copyright ©2023 by Irene Li and Margaret Li. Used with permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 teaspoon sugar
- 1 teaspoon black vinegar, rice vinegar, lime juice, or other acid
- 1 tablespoon neutral oil, or enough to lightly coat the bottom of your wok or skillet
- 1 garlic clove, thinly sliced or minced, or more as desired
- ½-inch piece fresh ginger, minced or grated (optional)
- Pinch chili flakes or 1 small chile pepper, diced (optional)
- 4 cups leafy greens, torn into bite-size pieces, or 1 pound crisp-crunchy vegetables, cut into chunks
- Kosher salt
Stir the sauce ingredients together in a small bowl and set by the stove.
Heat a wok or large skillet over high heat until just smoking, then add the neutral oil and tilt to coat the bottom of the pan.
Add the garlic, ginger (if using), and chili flakes (if using) and stir-fry for 10 seconds. Add the greens and/or vegetables, in stages as necessary, and toss in the garlicky oil, then add the sauce and cook to your liking, stirring frequently.
Vegetable chunks may need 4 to 7 minutes — if you want to speed up the process, cover the pot so the vegetables steam for a minute or two, then uncover and toss again. Sturdy greens may need 3 to 5 minutes to get tender (we like to let them sit for a bit and char for extra texture).
Lighter leaves will need less than a minute to wilt down. Stir in a spoonful of any additional sauce you like, season with salt to taste, then sprinkle with your favorite garnishes and a generous drizzle of sesame oil.
A sprinkle of crunch is a great way to finish a stir-fry. Our favorites include crushed cashews or peanuts, toasted sesame seeds, thinly sliced scallions, and fried onions or shallots.
Your turn: What are your favorite go-to leftover recipes?
We’d love to hear from you! Share your recipe with us at lifekit@npr.org with your full name. We may publish it on NPR.org.
The story was edited by Malaka Gharib. The visual editor is CJ Riculan. We’d love to hear from you. Leave us a voicemail at 202-216-9823, or email us at LifeKit@npr.org.
Listen to Life Kit on Apple Podcasts and Spotify, and sign up for our newsletter. Follow us on Instagram: @nprlifekit.
Lifestyle
‘Wait Wait’ for June 27, 2026: With Not My Job guest Stephen Malkmus
Stephen Malkmus & the Jicks perform onstage during day two of the Boston Calling Music Festival at Boston City Hall Plaza on September 26, 2015 in Boston, Massachusetts. (Photo by Mike Lawrie/Getty Images)
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This week’s show was recorded in Chicago with host Peter Sagal, judge and scorekeeper Alzo Slade, Not My Job guest Stephen Malkmus and panelists Emmy Blotnick, Joyelle Nicole Johnson, and Gianmarco Soresi. Click the audio link above to hear the whole show.
Who’s Alzo This Time
Pool Problems; Don’t Forget to Hydrate; The Rise of Hot Podium Guy
Panel Questions
TSA Gets A Dressing Down
Bluff The Listener
Our panelists tell three stories about game shows in the news, only one of which is true.
Not My Job: Stephen Malmus, lead singer and guitarist for Pavement, answers our questions about road construction
Indie rock legend and founder of Pavement, Stephen Malkmus, joins us to play a game called, “Pavement repairs are underway!” Three questions about road construction.
Panel Questions
The Battle Over A Home Sale; The Best Three Words To Get Over A Loss and Out of a Meeting?; A New Job in the Dating World
Limericks
Alzo Slade reads three news-related limericks: Good News For Gym Slobs; Cruisin’ For A Tattooin’; Fringe Food Benefits
Lightning Fill In The Blank
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Predictions
Our panelists predict what will find after the reflecting pool is emptied
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