THE WEEK THAT WAS w/ the Newsvandal

A Night of Laughter, Charity, and Boos: The Candidates Struggle to Remain Civil at the Al Smith Charity Dinner

Trump a 'puppet' of Putin? WikiLeaks target isn't who you may think, Russia experts say
U.N.: Aleppo a 'slaughterhouse' where Russian, Syrian airstrikes are 'historic' war crimes

Iraq: The Terrible Battle for Mosul

In Somalia, U.S. Escalates a Shadow War

Hedge Fund Managers Struggle to Master Their Miserable New World

Last Month Was the Hottest September Since We Started Keeping Records

Obvious World ~ Sunday Nights ~ 9e/8c/7m/6p ♥

James Moore interviews BILL STOWE, CEO and General Manager of the Des Moines Water Works, will speak on Iowa’s poor water quality that is sparking a new statewide campaign at the JFAN Annual Meeting, Reclaiming the Soul of Iowa: Why We Need a Factory Farm Moratorium, on Wednesday, October 26 beginning at 7:15 pm.

Stowe will focus on the significant contribution industrial hog production makes to Iowa’s degraded waters. He will also address why we need a factory farm moratorium.

The Iowa Alliance for Responsible Agriculture, a coalition of over 20 local, state, and community organizations, recently launched a moratorium campaign; DMWW and JFAN are members of IARA and support its call for a moratorium.

RRThe four artists listed above are dominating the show this weekend, along with a comedy skit by The Firesign Theatre. Full album side-length cuts will take you quickly through the show. J. K. & Co. is a new addition to my collection even though it was produced in 1968. The album, called Suddenly One Summer, is a candidate for record of the year in my mind. Two other items of note: I found an alternate version of a Turtles song I love, and I have a track from a recent compilation by Lee Hazelwood that is very cool. Lots of other great music, check the playlist. Cool Breeze

  • Sun
    Oct 23
    11:30 am -
    12:00 pm

The Filmosophers movie talk

"Awards season is ready to kick into high gear.  La La Land poster

November and December mark the months when movie studios bring out their prestige products for awards consideration, joining already-released contenders such as Sully and Hell or High Water. Barry Jenkins' Moonlight, another likely competitor, arrives in theaters Friday.

Here are 10 movies you'll want to catch that could be on their way to Oscar glory on Feb. 26. (Many release dates are New York and Los Angeles only; those films expand nationwide later.)" - USA Today

Hear about this intriguing list on the Filmosophers with Chris Busch & Bruce Miller "where we give our filmosophy of the movies and have filmosophical discussions."

The documentary film Hamilton’s America will show on PBS Friday night at 9:00.

"Discovering the next big thing is easy when it's created by your friend. That’s how director Alex Horwitz managed to get a camera on Lin-Manuel Miranda, the writer and star of Broadway super-smash Hamilton, as he was conceiving the musical in 2014. It was impossible for Horwitz, his college roommate at Wesleyan, to know just how big the musical was going to be. But he knew it was going to be something.

“When (Miranda) said he was going to do this thing about Alexander Hamilton, I knew he wasn’t talking about doing a hip-hop Schoolhouse Rock,” Horwitz says. “I said, ‘Look I don’t care where you’re going with this, I think we’ve got a compelling story.' The resulting documentary is PBS' Hamilton’s America (Friday, 9PM), which manages to tell the story of both the musical and the man. It unfolds the chronological story of the founding father’s life, along with the musical and its creation. The film adds to its narrative clips from the show as well as interviews from the creative team and artists such as hip-hop legend Nas and Broadway icon Stephen Sondheim." For more showtimes check the PBS websight.


  • Thu
    Oct 20
    2:00 pm -
    4:00 pm
  • Wed
    Oct 26
    2:00 am -
    4:00 am

No Commercial Potential

G ManHilariously, record company execs would state that a band had 'no commercial potential', and ash can them. Then watch them generate huge sales numbers. We all want to prove the detractors wrong, of course, and that is the gist of the next show. Appearances by Frank Zappa, Manfred Mann, Dan Hicks, The Grateful Dead, and Spacemen 3 will highlight a playlist full of talented people that found a way to get radio airplay. The G Man

  • Fri
    Oct 21
    8:00 am -
    10:00 am
  • Mon
    Oct 24
    2:00 pm -
    4:00 pm

New Album from Norah Jones

This week's feature is the new album by Norah Jones

  • Wed
    Oct 19
    7:00 pm -
    8:00 pm
  • Fri
    Oct 21
    7:00 am -
    8:00 am

Regenerative Agriculture and Fat Rice-A New Great Taste this Week!

Dr. ThimmaiahDr. A. Thimmaiah, associate professor of Sustainable Living, joins me in the show's first segment to discuss the new 10-month certificate program at MUM to train future farmers.

The program has three phases-classroom work, a practicum where each student will be given a quarter acre of land, and focus on an agricultural project, and concludes with a month long internship working with farmers in the USA, Bhutan, India, Italy, and other spots.  

The certificate will feature the very first university course in the United States offered on Biodynamic farming methodology.   That part of the curriculumn will be taught by the co-exectutive director of Demeter Association Inc. (the organization established to represent Demeter International and entrusted with upholding the principles of Biodynamic practices and principles), Jim Fullmer.

A groundbreaking ceremony will be held Friday, October 21 at 3:00 pm. for the new Ag Center.  The location will serve as the classroom and laboratory for the new initiative, and is located just north of Reiff Grain and Feed on Highway 1.

PLEASE CLICK ON "READ MORE" for information on the second half of the show! 

Fat RiceMacau.  Do you know what it is or where?  I have to admit I knew the "what," but not the "where."

Abraham Conlon's story of exploring part of his cultural roots resulted in the opening of the popular and critically-acclaimed restaurant, Fat Rice.  Along with his partner, Adrienne Lo, they journeyed to China and Macao, discovering a somewhat mystical connection to the food and people of this historically significant trading port that is now a part of China.

Give a listen as Abraham relates his journey.  It is fascinating and Potstickersintoxicating on a myriad of levels.  I can't wait to eat there.

Check out the recipe below.  Thanks to the authors, Abraham Conlon, Adrienne Lo, and Hugh Amano, for making this experience available in The Adventures of Fat Rice. The recipe below is courtesy of the authors and publisher.

Potstickers Royale with Crispy Crepe

Makes about 3 dozen


Adrienne has a strong childhood memory of hand-forming dumplings of various shapes and sizes with her family. Their potstickers contained an ingredient that isn’t often found in dumplings much outside of northern China: dill, added by Adrienne’s grandparents’ caretaker, Li Na. Despite initial skepticism, Adrienne’s grandparents came to appreciate the strange addition, and a taste for dill trickled down to the recipe we use at Fat Rice. Li Na also introduced the light, eggless crepe that adorns our potstickers, one reason people love the potstickers at Fat Rice; the extra crispy bits can be the best part.

 Potstickers Royale

The crepe batter is a pretty precise recipe, and therefore will yield better results if measured by weight rather than volume. And know now what many a cook at Fat Rice have learned the hard way: the crepe is super difficult to master! There is a certain relationship between you, the pan, the potstickers, the crepe batter, and the universe that has to be in line, and there’s no way to learn that other than by just giving it a go (after you’ve read the instructions, of course—always be careful when flipping a hot, heavy pan containing oil). This recipe makes a lot, so you’ve got some room for failure. And remember, you aren’t selling these in a crowded restaurant (you aren’t, right?), so even the ones that don’t pop out under a perfect crepe will still taste delicious.



1 3⁄4 ounces (about 6 tablespoons) cornstarch

1 ounce (about 4 tablespoons) all-purpose flour

25 1⁄3 ounces (about 3 cups plus 2 tablespoons) water


4 green onions, white and green parts, fisheye-cut

2 stalks celery, minced

1 bunch fresh dill, finely chopped

1 (1-inch) piece fresh ginger, peeled and minced

3 teaspoons toasted sesame oil

8 ounces shrimp, peeled, deveined, and chopped into 1⁄4-inch chunks

1 tablespoon Shaoxing wine

2 teaspoons tapioca starch

8 ounces ground pork

1 teaspoon salt

1⁄2 teaspoon ground Sichuan peppercorns

1⁄2 teaspoon Five-Spice Powder

1 egg, beaten

2 teaspoons soy sauce

36 dumpling wrappers

1 tablespoon peanut oil

Salt and ground Sichuan peppercorns

1 1⁄2 cups Potsticker Sauce, for serving


Place a large metal mixing bowl in the freezer for 20 minutes.


To make the crepes, combine the cornstarch and flour in a medium bowl. While whisking, add the water and incorporate thoroughly. Place 3⁄4 cup of the crepe batter in a squeeze bottle and set aside. (Always make sure the batter is well whisked right before mea­suring to ensure proper distribution of the ingredients.)


To make the dumplings, combine the green onions, celery, dill, ginger, and 2 teaspoons of the sesame oil in a separate bowl and toss thoroughly. Set aside in the refrigerator.


In another bowl, thoroughly mix together the shrimp, wine, and tapioca starch; set aside in the refrigerator.


Put the pork in the chilled bowl from the freezer. Put a glove on your hand and set all five fingers on the counter like Thing from The Addams Family. This is the position you need to hold your hand in while you’re mixing the meat. Once you’ve mastered the Thing technique, use it to mix the pork in a clockwise motion, aggressively stirring about fifteen times around the bowl. Add the salt, Sichuan peppercorns, and five-spice powder and mix with Thing technique fifteen more times. Scrape the side of the bowl with the blade of your hand, Julia Child–style. Add the egg, soy sauce, and remaining 1 teaspoon sesame oil and mix fifteen more times, until incorporated. Add the chilled shrimp mixture to the pork mixture and mix fifteen more times, scraping as needed. Add the chilled vegetables and mix another fifteen times. Set aside and fill the potstickers.


Using a 1/2-ounce portion scoop, place filling onto the center of the wrapper (the starchy side should face up). Wet your middle finger and moisten the rim of the wrapper.


Using your dry thumb and forefinger, draw the edges of the wrapper together and pinch the center, leaving the ends open.


Using a pinch and fold motion, pleat the side of the wrapper facing away from you with three folds.


Turn the dumpling around and finish the pleat in the same manner. You should have a completely sealed, crescent-shaped dumpling.


Do that again thirty-five more times. Good luck!


When all of the potstickers are formed, set your­self up with a well-seasoned, snugly lidded 10-inch cast-iron skillet and a plate that will fit comfortably inside the rim of said pan. Rub the peanut oil all over the pan to evenly coat it. Place seven potstickers in the pan in an evenly spaced pinwheel pattern and place over medium-high heat until they start to sizzle and become light brown on the bottom, about 2 minutes. Meanwhile, give the crepe batter a good shake to get it mixed up again. With the pan’s lid in one hand and the crepe batter in the other, quickly and deliberately pour the batter over the potstickers in two circular motions and immediately cover the pan with the lid to capture the steam. Continue to cook, covered, until the potstickers start to swell and the top of the dough starts to become translucent, checking only after 4 minutes (be careful of escaping steam!). Remove the lid to allow the steam to evaporate and the bottom of the potstickers to crisp. At this point, rotate the pan as necessary to maximize evaporation and even browning, and lower the heat as needed. This process takes about 4 more minutes—things can burn easily, so pay attention! Gently lift each potsticker by its corner to be sure nothing is sticking. Give the pan a shake; everything will slide around freely when done.


At this point, turn the heat off. You have a couple of methods to get the potstickers out of the pan. You can take them out as cleanly as possible with a spatula and then invert them onto the plate or you can take the committed route we use in the restaurant and go for broke. Fat Rice and all interested parties are not responsible for the scalding oil burns that can result if you do this improperly! Place a plate that is larger than the pan upside down on top of the pan. With feet shoulder-width apart under springy knees, form the Thing with your nondominant hand, placing your fingertips in the center of the plate. Lift the pan from the stove with your dominant hand. Remembering that you are dealing with extremely hot food and even hotter oil, build a bit of momentum using a three-count bounce, then invert the pan so the plate is on the bottom, using an arclike motion. Make sure that the arm holding the plate is straight up and down to avoid any dripping oil. That’s really important! Carefully remove the pan and ensure that all potstickers and crepe have come out uniformly. When you have produced flawless potstickers, season with salt and ground Sichuan peppercorns and serve immediately with the sauce. Of course, the ones that didn’t come out so beautifully will still taste delicious—nibble on them while you perfect your technique.




1⁄4 cup Chinese black vinegar

1⁄4 cup balsamic vinegar

2 tablespoons sugar

1⁄4 cup water

1⁄2 cup soy sauce

1 (1⁄2-inch) piece fresh ginger, peeled and minced

3 cloves garlic, minced

1⁄ 4 cup coarsely chopped fresh cilantro

1 tablespoon chopped fresh chillies, pickled chillies, or sambal oelek


Whisk all of the ingredients together in a bowl. Store, refrigerated, for up to 1 month if not using immediately.


  • Mon
    Oct 17
    1:00 pm -
    2:00 pm
  • Wed
    Oct 19
    7:00 am -
    8:00 am

Nurturing Creativity Through Sweet, Strategic Friendships


Rachel Hyde & Grace Gillespie CarterTackling the writing and publishing process together proved productive for novelists Rachel Hyde and Grace Gillespie Carter. Though they live far apart, they've been friends for nearly 50 years and writing support pals for 22. For tips on how to craft relationships that foster creativity, tune in this week to The Studio with Cheryl, Rachel and Grace.

River Whyless

DJ Andy Bargerstock presents 100% New Music Tracks never played before on FRINGE TOAST MUSIC.  Spotlight shines on first hour with vocalist and bass player Britta Phillips (formerly of the band Luna; photo right).  In the second hour, the special light shines on North Carolina's Jenks Miller and his new CD Dead Ringers described as "ambient drone psychedelic magic."  Also the band River Whyless (photo left) continues with the smooth NC harmonies accompanied Britta Phillipsby mountain violin.  Perhaps, the most satifying track of the evening will be Hope Sandoval formerly of Mazzy Star singing "The Spoils" with the electronic band Massive Attack (2016).

Fringe Toast Music begins Year 11 on KRUU-FM.  Invite your friends to tune into the live stream at on Wednesdays 8-10pm Central Time.  The Best Music you never hear .... unless you are tuned to KRUU.

Click here for playlist.

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