Six-Part Series to Air Weekly in November, December
CAPE GIRARDEAU, Mo., Nov. 12, 2004 — KRCU 90.9 FM announces the presentation of “From Soup to Nuts,” a tantalizing series on food from To the Best of Our Knowledge, airing Fridays at 3 p.m. on Southeast Public Radio, beginning Nov. 19.
The Friday episode will be repeated every Sunday morning at 10 a.m. Joined by 14 award-winning chefs and food writers, host Jim Fleming and company celebrate the pleasures of the table ― from the seasonal bounty of the farmers’ market to the heady aroma of fresh-baked bread.
“From Soup to Nuts” serves up a delectable feast of information on an element of life and culture that, quite literally, no one can do without. The six-week series features Arlo Guthrie reading the children’s classic The Little Red Hen; the fascinating history of Wonder Bread; Morgan Spurlock’s insights on his McDonald’s documentary Super Size Me!; celebrated vegetarian chef Celia Brown on vegetarian comfort food; and much more.
Fleming shares the microphone with several other esteemed guests, such as food historian Ian Kelly, who shares the recipes of Napoleon’s personal chef. He reviews the 1,000-year-old Turkish tradition of coffee divination, considers why chocolate is good for you with ethnobotonist Chris Killham, and spices things up with Bill Penzey of Penzey Spices.
KRCU 90.9 FM is Cape Girardeau’s local Public Radio International affiliate and a National Public Radio member station, providing national and local programs that are both informative and entertaining. For more information, go to www.krcu.org.