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Hot Water Cornbread: Kentucky Food Radio-logo

Hot Water Cornbread: Kentucky Food Radio

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Episodes

Mick Jeffries: Cocktails and Holidays 2017

11/14/2017
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When Mick Jeffries shows up, fun always shows up, too. Especially when Mick’s topic, as in this show, is cocktails. Mick shares many of his hard-won tips and secrets: Ingredients that make the difference, how to make crucial ingredients at home, and ways to approach cocktails as intriguing tastes instead of booze bombs.

Duration: 00:54:22


Steven Clem: Clem's Refrigerated Foods

11/14/2017
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Steven Clem’s grandparents launched Clem’s Refrigerated Foods while both worked full-time for the University of Kentucky. Clem’s must be good for health and longevity, because today Pop (94) and Mamaw Clem (96) are preparing to celebrate their 75th wedding anniversary. Clem’s continues its connections to UK, currently as an important provider of Kentucky Proud ground beef. Steven Clem loves his work, his family and Kentucky. Enjoy this interesting episode. (Photo credit: Ouita Michel)

Duration: 00:55:51


Ruth Hunt Candies: Larry Kezele and Tobby Moore

11/1/2017
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We enjoyed talking with Larry Kezele and Tobby Moore, two of the owners of historic, marvelous Ruth Hunt Candies, founded in 1921 by Ruth Tharpe Hunt. The present owners continue Ruth Hunt’s commitment to high quality ingredients and splendid flavors, and continue many of the historic candies that made Ruth Hunt Candies famous: pulled cream candy, for example. In addition, the current owners have added new sweets, particularly ones flavored with bourbon, Kentucky’s favorite spirit. The...

Duration: 01:00:34


The Foods of Fall, 2017

11/1/2017
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The foods that bring fall to the plate—squashes, chestnuts and fall greens, for example—star in this week’s episode. Enjoy tips, recipes, and stories about fall foods from Chef Ouita Michel and her two co-hosts.

Duration: 00:54:58


Vinaigrette Salad Kitchen

10/22/2017
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Susannah Sizemore and Bryce Anderson, two founders of Vinaigrette Salad Kitchen, talk about their team, their experiences and their motivations for launching a complex business, new for their market, dependent on freshness and service, with a strong commitment to buying their ingredients locally.

Duration: 00:56:29


Leslee Macpherson and Brynne Bowden, Honeywood Managers

9/21/2017
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Honeywood Restaurant manager Leslee Macpherson and assistant manager Brynne Bowden talk hospitality, Kentucky sourced cocktails and bourbon. They share their personal favorite bourbons, talk about bourbon seasonality, and offer tips for people tiptoeing up to bourbon for the first time. We learn about fantastic new Kentucky spirits in addition to bourbon, filled with native botanicals and flavor. Co-host Ouita Michel says Brynne and Leslee represent the new generation of restaurant leaders...

Duration: 00:53:02


Martine and Jim Holtzman, Martine's Pastries: HWC-2017-09-05

9/7/2017
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Hall of Fame Baker Martine Holzman and her rock climber husband Jim Holzman share the origin stories of their fabled shop, Martine’s Pastries, and describe their own cross-Atlantic romance. They preview the upcoming expansion of Martine’s into a full-service café in Lexington’s renewing East End, where they will also move their established special event cake business into a renovated historic commercial building. It’s a sweet episode!

Duration: 00:49:24


Foods of Protest and Resistance: HWC-2007-08-22

8/30/2017
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What foods fuel resistance and protest? We explore, report, and consider. (Photos is Rosa Parks's pancake recipe, Library of Congress)

Duration: 00:55:56


Carrie McIntosh and Ashton Potter Wright on Kentucky Ag, Food & Economy HWC-2017-08-08

8/9/2017
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Two fine leaders of Kentucky’s regional food economic renaissance appear in this episode. Carrie McIntosh directs the Fayette County Farm Bureau. Ashton Potter Wright coordinates Bluegrass Farm to Table and serves as Fayette County’s local food coordinator. The juicy talk? The importance of local food production in central Kentucky, the new Kentucky Double Dollars program, the upcoming Field to Table Kentuscan dinner that both Fayette County Farm Bureau and Bluegrass Farm to Table are...

Duration: 00:49:44


Ouita Cooks For Wendell at Hindman Settlement School

8/2/2017
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Kentucky visionary Ouita Michel, champion of Kentucky farms, farmers and foodways, cooks for Kentucky conscience Wendell Berry, farmer, writer, activist. The event is a dinner celebrating the 40th Anniversary of the Appalachian Writers’ Workshop at Hindman Settlement School— and we get to listen as Ouita and Chris describe the work behind it. The work of the Kentucky farmers who grew the food echoes in the tender care the cooks take with each ingredient in the Hindman Settlement School...

Duration: 00:49:40


The Michels on Montreal—Worldly Deliciousness: HWC-2017-07-25

7/26/2017
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Ouita and Chris Michel went to Montreal on a family summer trip. They share the deliciousness with listeners. Ice wine and other cold region whites, smoked meat, an unforgettable restaurant meal at acclaimed Joe Beef, dumplings and noodles and farmers’ markets—a marvelous food city. Listening is the next best thing to heading for the airport and crossing the border.

Duration: 00:50:46


John van Willigen: An Applied Anthropologist at Work in Kentucky: HWC-2017-07-11

7/13/2017
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Dr. John van Willigen, author and practicing anthropologist, emeritus professor of anthropology at UK, talks with Rona about ways food and anthropology intrigue him. He grew up in Wisconsin, eating what he later realized we might now call "ethnic food," from his family's Dutch heritage: split pea soup for pretzel cookie. Later he studied what happened when Kikkoman established soy sauce production in rural Wisconsin, then moved to Arizona and did community organizing among the Papago Tribe...

Duration: 00:58:29


Bravetart! Stella Parks, Pastry Chef and Writer, HWC-2017-06-20

6/20/2017
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We had a Bravetart day! Stella Parks, shining star pastry chef and writer from Woodford County, Kentucky, senior editor at Serious Eats, and author of the forthcoming book, Bravetart: Iconic American Desserts (Norton, August 15, 2017), gratified our wish to talk about making a gorgeous, huge cookbook, and edified our vanilla curiosity. Enjoy!

Duration: 00:52:51


Alma Kajtazovic of Sorella Gelateria: HWC-2017-06-13

6/13/2017
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It gets no sweeter than this: two sisters grow up in Bosnia with astonishing food—including gelato. Two decades after moving to Lexington, Kentucky, studying (an MBA, for example), and positive community work, Alma Kajtazovic and Selma Sulejmanagic learn the ways of highest quality gelato in Italy, buy extraordinary machines, and open Sorella (“sisters” in Italian) Gelateria more than two years ago. Listen as owner Alma Kajtazovic describes their path to a beautiful, sweet, acclaimed local...

Duration: 00:46:58


Chef Jonathan Sanning and the James Beard Foundation Blended Burger Project

6/8/2017
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Chef Jonathan Sanning leads Kentucky restaurants’ participation in the James Beard Foundation Blended Burger Project, aimed at both personal and planetary health and happiness. Jon shares his singular story of becoming a chef, and gets praise from Ouita, who calls him the most creative chef in Lexington—and then engages Jon in trying to find words to describe his creative process.

Duration: 00:56:08


Kentucky's 225th Birthday: HWC-2017-05-30

6/6/2017
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We plow deep into the rich heart of Kentucky's timeless agriculture and foodways with Chef Ouita Michel, in honor of Kentucky's 225th birthday as a commonwealth (or state, if you prefer).

Duration: 00:56:08


In Our Kitchens: Strawberries and Peanuts: HWC-2017-05-23

5/23/2017
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Topics from our kitchens: the goodness of strawberries and both tart and sweet ways to prepare and preserve them, followed by a food history of the peanut, a paean to Dr. George Washington Carver, and more to amaze and delight you.

Duration: 00:55:56


Lexington Farmers Market Leaders Pam Miller and Josh England: HWC-2017-04-25

5/17/2017
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Pam Miller launched the Lexington Farmers Market in 1972, one of her many acts of service to Lexington across 47 years. Josh England manages today's Lexington Farmers Market. Rona talks with them about the goodness of this market, past, present and future.

Duration: 00:53:27


Eggs in Springtime: HWC-2017-04-18

5/17/2017
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You just can't beat spring eggs. Oh, wait -- yes you can! You should! Spring and eggs go together just like crunch on cornbread. An entire show dedicated to the wonders of eggs.

Duration: 00:46:04


Ashton Potter Wright, Local Food Coordinator for the Bluegrass: HWC-2017-05-16

5/17/2017
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A good market for chickens can turn a part-time farmer into a full-time food producer. Finding those markets is the work of Dr. Ashton Potter Wright, the first local food coordinator for Lexington, Kentucky. She tells all about it on this local economy-focused episode.

Duration: 00:55:39

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