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Savoring Kentucky showcases the wonders of Kentucky's food, farms, farmers, restaurants, chefs, distillers, brewers, orchards and markets. We applaud local food, its producers and champions. We delight in news of improvements in food and food systems. We take pleasure in fine food. We thank our wondrous sponsors for supporting our work and local goodness all around.

Hot Water Cornbread's First Episode: The Podcast

Crystal Wilkinson, author, poet, bookstore owner and Appalachian Writer in Residence at Berea College. Photo by Angela Jackson Brown

Crystal Wilkinson, author, poet, bookstore owner and Appalachian Writer in Residence at Berea College. Photo by Angela Jackson Brown

After last week's trial run with posting a podcast, we all know—those of us who get Savoring Kentucky by email—that the built-in podcast player on the Savoring Kentucky website does NOT travel across the mysteries of space and satellites and feeds and all manner of technology. If you subscribe by email, when we post a podcast link, you can access it by clicking on the link near the top of each email that will take you directly to the website itself, and to the pesky podcast player. This may change as we get more podcast options going, but for now, it's one simple click once you reach the website, and an extra step if you are reading Savoring Kentucky in your email inbox.

That said, here is Episode 1 of Hot Water Cornbread: Kentucky Food Radio, graced by the wondrous Affrilachian writer Crystal Wilkinson, who has agreed to be a Hot Water Cornbread regular—our show's Poet Laureate—and will be with us this Tuesday, November 3, at 2 PM ET.  More about Hotwater Cornbread here.

Expect conversation about good bites and sips of Kentucky food (and exotic tastes, too), a recipe for wild fig jam that honors the rebirth of Wild Fig Books & Coffee at 762. N. Limestone, and a reading from Crystal's forthcoming novel, The Birds of Opulence, that will make you glad to be alive. Crystal shares a recipe for her own homemade cream of tomato soup. Chef Ouita describes a mashup of Italian and Argentine food that might please a pope.

 

 

 

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