Ham Radio

This week's show is about having people over — sometimes, a LOT of people over — and how to feed them all, generously, without losing your mind, hiring help, or breaking the bank.We'll call it an audible potluck, with tales of Pennsylvania Dutch country family reunions from Chef David Kinch and his Park Rapids area cousin Bill Dinger, and our favorite theme song-writing Minnesota musician Jeremy Messersmith talking about hosting communal food parties built to pair with his performances.We heard from Megan in Meadowlands who kept the pig roast and Czech family traditions of kolache going in a community celebration. We heard from a listener from the U.P. of Michigan who makes porketta before hockey practice and Tammy told us about trying last week's Bran Crispbread recipe.This week's community recipe to cook along with us is Rum-and-Coke Shaved Ice: https://www.kaxe.org/community-recipe-rum-and-coke-shaved-ice-ham-radio-amy-thielen. Give it a try and send us your reactions and photos at comments@kaxe.org!Ham Radio Features original licensed music — "You Know How I Like It" by Jeremy Messersmith.Made possible by the Minnesota Arts & Culture Heritage Fund. Support KAXE by becoming a member today: https://donate.nprstations.org/kaxe/donate

This week, Amy and Heidi meditate on the theme of "More Time Than Money" — a show about making do with resourcefulness and creativity. They'll talk about incredible recipes that take time and skill, but not necessarily a lot of money. This week's community recipe to cook along with us is Bran Crispbread: kaxe.org/community-recipe-bran-crispbread-ham-radio-amy-thielen. Give it a try and send us your reactions and photos at comments@kaxe.org!

"Ham Radio: Cooking with Amy Thielen" is a new program featuring James Beard Award-winning cookbook author Amy Thielen of Park Rapids, Minnesota.

The James Beard Award-winning cookbook author reminds us to enjoy the company of friends in our homes. "Company: The Radically Casual Art of Cooking for Others" includes stories, photographs, menus and recipes.

Archived conversation with two-time James Beard Award-winning chef Amy Thielen on cooking through the pandemic. From wild rice hotdish to pickle-brined chicken, Amy shares comforting Midwestern recipes, pantry tips, and the power of food to connect us—even in uncertain times.