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Hot Water Cornbread: Kentucky Food Radio-logo

Hot Water Cornbread: Kentucky Food Radio

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African American Culinary Professionals in the White House, plus Technique Talk HWC-2018-02-06

We first featured African American White House chefs on Hot Water Cornbread in early 2016. Ouita’s research on enslaved chefs who served George Washington and Thomas Jefferson left us amazed and interested in more. This week we talk about new work by Adrian Miller, author of The President’s Kitchen Cabinet, and Michael Twitty, author of The Cooking Gene. These authors move forward our shared understanding of the leading role African American culinary professionals have played historically...


Ouita's Capsule Kitchen HWC-2018-01-30

Cooking is good for so many reasons — except when it seems too unfamiliar or too hard. This week’s show concentrates on helping you form a cooking habit. Weeknight cooking requires very little special equipment, ingredients or techniques—or time—to be delightful and nourishing. We offer suggestions for cookbooks, recipes, and ingredients to form the basis of your family’s commitment to regular, frequent cooking.


Janice D'souza: Cooking the Foods of Mangalore in Kentucky HWC-2018-01-23

Janice D’souza leads a remarkable life. In addition to work, family and civic commitments, Janice is dedicated to using Kentucky foods to cook the dishes of her native Mangalorean region of south India. In this episode, Janice describes what her family ate for breakfast, lunch, chai break and dinner as she grew up, and how she makes many of these foods now in Lexington, Kentucky. Janice and her husband subscribe to the Teal Tractor CSA. Cooking with vegetables she had never seen...


Melanie Blandford and Sherry Maddock, 20171219

Melanie Blandford and Sherry Maddock met for the first time in the Lexington Community Radio studio when we broadcast this episode. Their meeting held magic. Listen as these two wonderful leaders toward new food systems talk about their connections to plants: they may be sister “plant empaths,” humans gifted with particular sensitivities to plants’ lives. In more traditional terms, Melanie Blandford is the Executive Director of Marketing for the Kentucky Deparment of Agriculture, and leads...


Barnraising: Collaboration in Lexington's newest food destination

Three new food business leaders from the new food hall, The Barn at The Summit (at Fritz Farm) gather in the studio to talk about what they are doing: Florence Marlowe of Whiskey Bear, Josiah Correll of Pasture, and Dan Wu of Atomic Ramen. Get to know new food entrepreneurs in Lexington.


Harriet Dupree

Harriet Dupree started a food business in college, and loved it so much she decided to go to culinary school after finding other work dissatisfying. For more than 28 years, her Dupree Catering set the standard for the finest catered food in central Kentucky. At the same time, Harriet launched other businesses and played heroic roles in charitable organizations. Listen as she talks about her favorite kinds of foods, some of her interesting clients, and other inside stories from a life of...


Mick Jeffries: Cocktails and Holidays 2017

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.


Steven Clem: Clem's Refrigerated Foods

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)


Ruth Hunt Candies: Larry Kezele and Tobby Moore

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...


The Foods of Fall, 2017

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.


Leslee Macpherson and Brynne Bowden, Honeywood Managers

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...


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

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!


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

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


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

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...


Ouita Cooks For Wendell at Hindman Settlement School

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...


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

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.


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

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...


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

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!


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

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...


Chef Jonathan Sanning and the James Beard Foundation Blended Burger Project

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.


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