The central character in Larry Baker's novel is Harry Ducharme. Harry was once at the top of the radio world but his fortunes have taken a real hit. Harry washes up in Saint Augustine, Florida. He's living in his car. He drinks. A lot.
Then Harry hears this voice coming out of the radio. Her name is Nora James. She hosts a cooking show on WWHD, the tiny little radio station in town. Harry feels compelled to meet Nora. He goes to WWHD and asks for a job.
Daniel Coston is a writer and photographer who's been working with musicians for many years, in particular, those in his home state of North Carolina. In his book, North Carolina Musicians: Photographs and Conversations, Coston documents the likes of The Avett Brothers, Si Kahn, Doc Watson and many other. Coston visited the WYSO studios for a conversation with Detours host Norm Whitman about the stories behind the book and its subjects.
Henry Shackleford begins his tale in the Kansas Territory. The year was 1856 and Henry was a slave. Soon the abolitionist John Brown appears on the scene. Brown is all fired up about fighting slavery. When he encounters Henry he thinks she's a girl named Henrietta. And he quickly coins an affectionate nickname for him (her): Onion. From that point onward Onion dresses like a girl. Many years later, when Henry was 100+ years old he told someone about his crazy adventures with John Brown.
Sue Grafton continues to work her way through the alphabet in her long-running detective series that features her beloved character Kinsey Millhone. "W is for Wasted" is the 23rd book in the series. In this interview Sue Grafton talks about the challenges she faces in trying not to repeat herself and what we might expect from the last three books and the letters of the alphabet that she will be covering as this series draws to a close in coming years.
Michael Ruhlman is a food guy. He loves to talk about food, write about it, cook it and eat it! Over the past 20 years Ruhlman has established his reputation as one of the most knowledgeable and discerning foodies in America.
In this interview we talked about schmaltz, the forgotten fat, and charcuterie, the art of salting, smoking and curing meats. As you listen to our conversation I dare you to stay out of the kitchen. I dare you. Bon appetit!