Want to talk to me on the phone? You’ll have to donate to Louisville Public Media first

I’ve recently made one of the best purchases of my adult life.

I donated money to Louisville Public Media, the fine folks that bring us NPR programming, music and local news on WFPL News, Classical 90.5 and 91.9 WFPK. 

Louisville Public Media is holding its spring pledge drive through Friday to raise $600,000. This money helps the three stations give listeners like me the content that we love and need.

During the past year, I have become an NPR junkie. My radio is always on 89.3 WFPL, where I can listen to some of my favorite shows, including All Things Considered, Fresh Air with Terry Gross, Car Talk, This American Life and my favorite game show, Wait, Wait … Don’t Tell MeIf I’m not listening to these national shows, then I’m getting the latest news about the Louisville area from the team of WFPL local reporters. What’s not to like?

Here are just a few of the many reasons why you should consider making a pledge and becoming a member of Louisville Public Media:

  • For every donation that comes in through this year’s pledge drive, Green BEAN Delivery is donating two pounds of food to Dare to Care Food Bank.
  • WFPL broadcasts a great food program called The Splendid Table. It comes on at 11 a.m. on Sundays, which makes it the perfect soundtrack when I’m cooking brunch.
  • If you call today between 8 and 11 p.m. to make a pledge, you might get me on the line. The wonderful Louisville blogger Loueyville, aka Melissa Chipman, organized a group of folks to man the phones during the pledge drive.

Learn more about Louisville Public Media and the pledge drive here. If you have a couple of bucks, think about throwing it their way. Trust me, it’s worth it.

[Bits and pieces] The Cinnamon Challenge, Starbucks and other food news from the web, 3.19.12

Cinnamon sticks. Tasty, but not by the spoonful. Photo courtesy of ::nany mata via Flickr.
  • Wait a minute. People are swallowing spoonfuls of cinnamon for kicks now? And videotaping it? Excuse me while I bang my head against my dining room table and weep for humanity. (Wall Street Journal)
  • Starbucks continues to march toward world domination with the opening of its new Evolution Fresh juice store. That sounds delightfully refreshing. (USA Today)
  • Move over, Burger King. Wendy’s is now the second biggest hamburger chain in the United States. It makes since. I only know of two Burger Kings in my general vicinity, but I can find a Wendy’s pretty easily. (Huffington Post)

[Bits and pieces] Norwegian butter crisis, Mountain Dew, and other food news from the web, 12.19.11

A butter sculpture of a cow jumping over the moon. This is enough to make a Norwegian weep. Photo courtesy of Joe Shlabotnik via Flickr.
  •  Because of a perfect storm of poor dairy production, the popularity of the high-fat Atkins diet, and the dire need for Christmas cookies, the people of Norway are in the midst of a butter shortage. Will they have to turn to margarine next? Oh, the humanity. (NPR)



  • A Chick-fil-A employee identified two Asian customers as “Ching” and “Chong” on their receipts. Is diversity and fairness too hard to grasp? (Eater National)


  • Pssst … Mountain Dew contains flame retardant. So do 10 percent of soft drinks sold in the U.S. Pass it on. (Gizmodo)


  • Here are some tips to tell if your olive oil is the real deal. (NPR)


  • Despite offering lower prices, big restaurant chains have suffered this year because of the economy. My tip: more free rolls. (The Street)

Bits and pieces: Michelle Obama, Quiznos death watch and other food news from the web, 7.25.11

  • “Our standard supermarket banana, a variety called Cavendish, may be at the brink of disaster.” That is definitely going to mess up my breakfast. (The Scientist)
  • First Lady Michelle Obama is trying to bring more fruits and vegetables to “food deserts” and is working with some big retailers to do so. (NPR)
  • And speaking of healthful living, should the government put a tax on junk food and subsidize produce to get Americans healthy? Food writer Mark Bittman argues that this idea is worth exploring. (New York Times)
  • Looks like business isn’t booming at Quiznos, a sandwich chain with a whole lot of debt. (Gawker)
  • Brooklyn restaurant Do or Dine serves foie gras doughnuts, and people are pissed about it. It just sounds kind of gross to me. (Gawker)

Bits and pieces: Ronald McDonald, coffee and other food news from the web, 5.23.11

  • Is Ronald McDonald a nice ol’ clown representing a big company, or is he just an example of predatory marketing that encourages kids to eat unhealthy food? Some people thinks it’s time to retire Ronald, but McDonald’s has decided to stand by its man. (NPR)
  • Coffee (or nectar of the gods, as I like to call it) can actually make you healthier. Where’s my cup? (The Atlantic)
  • I’m all for taking risks with fashion, but I’m not sure about a pizza beret. (Best Week Ever)
  • A cat-food brand has created iPad games for cats. Let the cuteness commence. (Gizmodo)
  • Chefs Eric Ripert and Tom Colicchio made a cameo on HBO’s Treme last night. I don’t have the channel, but I hear the show is fantastic. (Eater)

Bits and pieces: Pi Day, Lady Gaga and other food news from the web, 3.14.11

*Blogger’s note: Happy birthday, Daddy Eats 🙂

Happy Pi Day. Photo courtesy of karynsig via Flickr.
  • Fellow geeks, rejoice. It’s Pi Day, the day of the year to celebrate the mathematical constant 3.14159265… (it never ends or repeats – amazing). Celebrate by throwing an “e” on pi, having a slice and doing some math. (NPR, Wikipedia)
  • In case you were wondering, Lady Gaga used 40 pounds of meat for that infamous dress she wore to the MTV Video Music Awards. (Esquire)
  • This guy wants to open a Museum of Food and Drink in New York City. I can dig it. (Esquire)
  • Sad story from the Chicago Tribune: “Last year, 51 men and boys were engulfed by grains stored in towering metal structures that dot rural landscapes, and 26 died.” (Chicago Tribune)
  • Coffee is about to get expensive, y’all. Curse you, global warming. (New York Times)