Lee Stott's interview with Jace Wittig, Chanticleer's music director
The world-renowned choral ensemble Chanticleer is coming to Western Kentucky University Thursday evening as part of the school's Cultural Enhancement Series. The performance is at 7:30pm C.T. at Van Meter Auditorium, and is free and open to the public.
The group will perform a program called The Siren's Call. This program celebrates the sea with music from New Zealand, Hawaii and China complemented by Chanticleer's signature treatments of Gregorian Chant and Renaissance music.
WKU Public Radio's Lee Stott spoke with Jace Wittig, Chanticleer's Music Director, about the group and its April 11 performance in Bowling Green.
Kevin's interview with Michael Veach, author of Kentucky Bourbon Whiskey: An American Heritage
It's a golden era for Kentucky's signature spirit. Bourbon has never been more popular in the U.S. or throughout the world. Bourbon's colorful history is shrouded in mystery, with a lot of tall tales and legends popping up throughout the years.
Michael Veach put bourbon under the microscope and put his skills as an historian to work in his new book, Kentucky Bourbon Whiskey: An American Heritage. Veach is the associate curator of special collections at the Filson Historical Society in Louisville.
He spoke to WKU Public Radio's Kevin Willis about how the term "bourbon" first became applied to Kentucky whiskey, where the idea of charring barrels came from, and who we should thank for the current popularity of bourbon:
There are a lot of legends surrounding bourbon that you have to debunk as an historian looking into the origins of Kentucky’s famous whiskey. One of those legends is that bourbon is named after Bourbon County, Kentucky. What did you find out?
“You know, I would love to have been able to prove that bourbon was named after Bourbon County, but the more I looked at it, the more I realized I just couldn’t do that.”
Kevin's audio story with Wes Berry, Kentucky barbeque aficionado
When it’s lunch time at the Smokey Pig barbeque restaurant in Bowling Green, be prepared to wait in line. This place opens at 10:30 a.m., and within an hour on a recent Tuesday, almost every table was taken and every seat claimed. I came to the Smokey Pig today to meet with a man who claims to be afflicted with something he calls H.E.B.D--Hyper Enthusiastic Barbeque Disorder.
Wes Berry, the self-diagnosed victim of H.E.B.D is also a Ph.D-holding Professor of English at WKU. And he has just authored a book—not about fine literature or poetry—but about his true passion: barbeque. And more specifically, the kinds of barbeque one can find in the Bluegrass State.
The Kentucky Barbeque Book is Berry’s love letter to his favorite food and state. The Barren County native says he’s eaten at 168 barbeque restaurants, joints, shacks, festivals, and Catholic church picnics in the commonwealth.
All in the name of good research, of course.
Barbeque: Monroe County Style
The Smokey Pig is the place Wes and I have chosen to talk about Bluegrass State barbeque. I follow Wes’s lead regarding what I order. They say “when in Rome”, and when it comes to barbeque, Wes Berry is Caesar.
Note: Technical problems prevented the originally planned broadcast of this program last week.
Join us Sunday, March 24th at 8pm C.T., as conductor Nicholas Palmer joins Lee Stott to look back at some recent concerts, and to preview what's ahead for the Owensboro Symphony during its "Magical Season."