Hampton Roads Pride, Hampton Roads Proud

Posted by: danny 6/22/2015 1:43 AM

Hampton Roads Pride, Hampton Roads Proud
Monday, June 22, 2015

 

That’s the theme for this year’s Hampton Roads Pride's PrideFest to be held again, Saturday, June 27, 2015 at Town Point Park in Norfolk. This celebration of the LGBT community in the region and its supporters has much to be proud of as marriage equality took hold in Virginia this past year. Now, as the country awaits the same decision by the United States Supreme Court on a nationwide scale, this event in Norfolk could hold an even more celebratory meaning for festival goers.  On today’s program, as we take a look at the components of the festival and its full week of activities, we’ll get an overall look at the state of the LGBT community here in Hampton Roads and beyond. 

 

 

 

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HearSay's Delicious Dish: 8/27/14

Posted by: danny 8/27/2014 12:29 AM

Wednesday, August 27, 2014

HearSay's Delicious Dish: 8/27/14
 
Segment A:  Flavor Profiles

First up in our monthly cooking program, HearSay host Cathy Lewis talks with our favorite foodie Patrick Evans-Hylton and gets the latest dish on local restaurants and eateries with our popular "Flavor Profiles" segment.
 
Scheduled Guests:
Chef Patrick Evans-Hylton -
 Award-winning food journalist and James Beard Award judge, who has covered local food and foodways through print, radio and television since 1995. He is the author of several books, including Dishing Up Virginia. He is the editor (expert) at About.com's Fish and Seafood Cooking site. 
fishcooking.about.com
patrickevanshylton.com

 
Segment B: Cooking Classes for the Masses
Getting a culinary degree is great, but what if you want to learn a few new tips and tricks in the kitchen? On today’s HearSay we find out about some places that offer recreational cooking classes here in Hampton Roads.     

Bryant Gallaher - Virginia Beach native and contestant on the upcoming season of Hell's Kitchen 

fox.com/hellskitchen

Francine Bryson – Author of “Blue Ribbon Baking from a Redneck Kitchen”  

francinebryson.com

Amy Jordan - Director of Marketing, Public Relations and Events at Taste Unlimited

tasteunlimited.com

Chef Dedra Blount - Former Chef Instructor, Johnson & Wales and now owner, Now You're Cooking Culinary Studio in Chesapeake
nowurcooking.com

Kevin Jamison - Program Director at New Earth Farm, offering classes at the farm in Pungo  
facebook.com/NewEarthFarm
newearthfarm.org


Chef Troy Camacho - 
Casual Gourmet classes at Culinary Institute of Virginia offers some great classes for recreational cooking at the university
casualgourmet.com
chefva.com

personalchefsinabox.com

 

Lynne Rossetto Kasper - host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, four Clarion Awards (2007, 2008, 2009, 2010) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show. 
splendidtable.org


The Splendid Table returns to WHRV-FM! Sundays at noon starting Sept 7th


Hungry?  Stop by the station for a bite.  We'll have these food trucks on location:

Hashi Food Truck
facebook.com/HashiFoodTruck 

 

 


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LGBTQ In Hampton Roads Today

Posted by: danny 8/7/2014 10:32 PM

Thursday, August 7, 2014

LGBTQ In Hampton Roads Today

Virginia's same-sex marriage ban was ruled unconstitutional last week in the first such decision by a federal appellate court in the South. The Virginia lawsuit that brought about the ruling was filed by two same-sex couples, including Timothy Bostic and Tony London of Norfolk, who had been denied a marriage license. The ruling is the latest several developments in the LGBTQ community's pursuit of equal rights under the law. On this edition of HearSay with Cathy Lewis, a panel of guests throughout the hour will discuss the movement and also how it will be a part of a large celebration, PrideFest 2014, coming up on August 23rd at Norfolk's Town Point Park.

Scheduled Guests:

Tim Bostic & Tony London - Plaintiffs in Bostic v. Rainey

 

Cathleen Rhodes - English/Women's Studies, Old Dominion University Gay Cultural Studies Board Member

www.odu.edu/gcs

 

Laurel Quarberg - President, Hampton Roads Pride

www.hamptonroadspride.org

 

Dr. Charles Ford - Dept. Chair & Professor of History, Norfolk State University

www.nsu.edu/liberal-arts/history

 

Ian Harvie - Comedian

www.ianharvie.com

 

Jennifer Warner - Drag Performer & PrideFest 2014 Emcee

 

Aiden Leslie - Dance Music and Recording Artist

www.aidenleslie.com 

 

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Tuesday, November 27, 2012 - A: Baby Boomers / B: William Shatner - Shatner's World

Posted by: danny 11/27/2012 12:37 AM

Tuesday, November 27, 2012

Segment A -- Baby Boomers: A Generation Apart 
The scope and size of the Baby Boomer generation, estimated to be 75 million Americans, has allowed them to alter the landscape of every life stage they encounter.  On today’s broadcast, we’ll revisit a conversation from our ongoing Boomers series, in which we discuss their views on aging, work, and family and how those views differ from other generations. We’ll also talk about their relationship with drugs and their growing reliance on prescription pharmaceuticals.
 
Guests:
Dr. Ken Dychtwald
 - Psychologist, Gerontologist, Best-selling Author
kendychtwald.com
 
Charles Barber - "Comfortably Numb: How Psychiatry is Medicating a Nation”
charlesbarberwriting.com

Segment B -- Shatner's World
Join us for a rare conversation with Captain Kirk himself, William Shatner.  Our producer Danny Epperson had a rare opportunity to sit down with his longtime hero and chat about the Shat-man's new one-man show coming to the Ferguson Center this Friday called "Shatner's World: We Just Live In It." 

Guest:
William Shatner
 - Film and Television Personality
shatnersworld.com

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Senior Driving (Encore) - November 1, 2012

Posted by: danny 11/1/2012 7:52 PM

 

Thursday, November 1

Senior Driving

By the year 2030, one of every five drivers in America will be 65 years of age or older. While driving may seem like second nature, it does require complex skills that can decline as we age. On today’s broadcast we’ll examine the impact of the aging driver population. On this encore edition of HearSay, we’ll take a look at how to recognize when driving becomes hazardous and how to encourage elderly parents and friends to turn in their keys when driving abilities become impaired.

 

Guests:
Dr. Robert Palmer, director of the EVMS Glennan Center for Geriatrics and Gerontology

www.evms.edu 

Georjeane L. Blumling, Vice-President of Public Relations for AAA Tidewater Virginia

www.aaatidewaterva.com

 

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HearSay's Delicious Dish: 10/31/12

Posted by: danny 10/31/2012 7:05 PM

Wednesday, October 31, 2012


HearSay's Delicious Dish: 10/31/12
Segment A:  Flavor Profiles


First up in our monthly cooking program, HearSay host Cathy Lewis talks with our favorite foodie, Patrick Evans-Hylton and gets the latest dish on local restaurants and eateries with our popular "Flavor Profiles" segment.

Scheduled Guest:
Patrick Evans-Hylton
 - Senior Editor for Food & Wine, "Hampton Roads Magazine" and executive editor for "Virginia Wine Lover Magazine," and author of six books, including two food history books and a cookbook, “Popcorn”
patrickevanshylton.com
hamptonroadsmagazine.com 
virginiawinelover.com

Segment B:  Trick or Treat Sweets

Today is Halloween, the day you have no excuse not to enjoy candy and sweets!  On this edition of HearSay's Delicious Dish, host Cathy Lewis and foodie Patrick Evans-Hylton will take a look at Halloween candy traditions old and new, plus we'll talk with Jen King, co-author of “The Liddabit Sweets Candy Cookbook" to find out how you can make some sweet treats of your own for your little ghosts and ghouls!

Scheduled Guest:
Jen King
 - Author, “The Liddabit Sweets Candy Cookbook"
liddabitsweets.com

Segment C:  The Lab In The Kitchen
Great cooks seem to operate on intuition. Watch one at work and you might think he or she must have a sixth sense that switches on in the kitchen. But great cooks aren’t psychic. They simply understand the fundamental principles of cooking—the unspoken rules that guide their every move in the kitchen. What’s behind these principles? Science. In this part of the program, Cathy is joined by Jack Bishop, editorial director of America's Test Kitchen.  He'll have more on the new book, "The Science of Good Cooking" and share some of its scientific secrets.

Scheduled Guest:
Jack Bishop
 - Editorial Director, "America's Test Kitchen"
americastestkitchen.com

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CHOCOMALLOW COOKIES

Serves: 35 two-inch cookies

Ingredients

 

For the Cookie Base
2 1/3 cups all-purpose flour, plus extra for dusting
¾ cup granulated sugar
¾ cup plus 2 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
1 ½ teaspoons coarse sea salt
1 cup unsalted butter, at room temperature
FOR THE MARSHMALLOW:
1 ¼ cups cold water, divided into ¾ cup and ½ cup
4 tablespoons plus 1 teaspoon unflavored powdered gelatin
2¾ cups granulated sugar
¾ cup light corn syrup
3 large egg whites, at room temperature
1 vanilla bean, split open and seeds scraped out, pod reserved; or 1 teaspon pure vanilla extract
For Dipping the Cookies
13 cups chopped dark chocolate (about 5 pounds) or 13 cups chopped dark chocolate, and 2 cups mild vegetable oil

 

Instructions

 

Make the Cookie Base:
1. Combine the flour, sugar, cocoa powder, baking soda, and salt in a medium-size bowl or the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, add the butter, a bit at a time, and mix until it comes together into a dough; it will be very sandy and crumbly. Turn the dough out onto a piece of plastic wrap, pat it into a flat rectangle, and wrap it tightly. Refrigerate it until firm, at least 4 hours, or overnight.
2. When you're ready to bake the dough, remove it from the refrigerator and preheat the oven to 325.
3. Lightly dust a cutting board or other work surface with flour. Roll the dough out to about ¼ inch thickness, and cut it into rounds with a cookie cutter or floured drinking glass. Place the rounds on the prepared large baking sheet, spacing them at least 1 inch apart. Bake until the cookies are slightly puffy and dry looking, 7 to 10 minutes. Allow them to cool completely on the baking sheet.
Make the Marshmallow:
4. Place ¾ cup of the cold water in a small bowl, sprinkle the gelatin over it, and stir to combine. Set it aside to soften, at least 5 minutes.
5. Place the remaining ½ cup water, the sugar, the corn syrup, and the vanilla bean and seeds (if using) in a medium-size (4-quart) saucepan, and stir with the heatproof spatula to combine. Bring the mixture to a boil, without stirring, over medium-high heat. Then insert the candy thermometer and cook, uncovered, until it reaches 240° (firm-to-hard ball stage), about 10 minutes.
6. Place the eggs white in a large bowl or the bowl of a stand mixer fitted with the whisk attachment, and beat at medium speed until they hold soft peaks, 4 to 6 minutes. Turn the speed down to low; proceed to the next step.
7. Once the syrup reaches 250 degrees (firm-to-hard ball stage), remove it from the heat and use a slotted spoon to fish out the vanilla bean (if you used one). Pour the hot syrup into a bowl containing the egg whites, pouring own the side of the bowl. Add the softened gelatin and turn the speed up to high, beating until the mixture is white, thick, and almost tripled in volume; about 6 minutes for a stand mixer or 10 to 12 minutes with a handheld mixer.
8. If using the vanilla extract, add it, and beat until just combined. Meanwhile, place the piping bag in a measuring cup and set it aside nearby.
9. Pour half of the warm marshmallow into the piping bag in the cup. Pour the rest into the prepared small baking sheet, spread it evenly with a rubber spatula, and set it aside. (When it has cooled, cut it up to store or enjoy later).
Assemble and Dip the Cookies:
10. Seal the piping bag and snip a hole about ½ inch off the tip. Pipe the marshmallow onto the baked cookies in nice big puffs. Allow the marshmallow to firm up, 2 to 3 hours.
11. Temper the 13 cups chocolate, or use the 13 cups chocolate and 2 cups oil to make Cheater's Chocolate Coating (instructions below).
12. Dip each marshmallow-topped cookie by fork-dipping (instructions below), and place them on the remaining lined large baking sheet. Let the chocolate set up, about 15 minutes.
Store cookies in an airtight container at cool room temperature for up to 1 week.
*Tempering Chocolate:
1. Fill a large (6 quart) saucepan with water to a depth of about 1 inch. Bring it to a boil, uncovered, over high heat.
2. Meanwhile, if using a block of chocolate, chop it with a serrated knife.
3. Once the water has come to a boil, turn off the heat and set a medium-size heatproof bowl on top. Add about two-thirds of the chopped chocolate and allow it to sit for 5 to 10 minutes, stirring occasionally with a heatproof spatula (you want to make sure the chocolate on the bottom of the bowl does not get too hot, but if you stir the whole time, the heat will disperse too much and the chocolate won't melt all the way).
4. Once all the pieces have melted completely, insert the tempering thermometer and check the temperature; for dark chocolate you want it to be around 108 degrees; milk 106 degrees; white, 104 degrees. If you go a little bit over these temperatures, that's fine; too much under, though, and you won't melt all the "bad" crystals in the cocoa butter. No thermometer? No problem. Dab a bit of chocolate on your lip instead. At the melted stage, the chocolate should feel distinctly warm - no just lukewarm.
5. Once your chocolate has reached the desired temperature, CAREFULLY, lift the bowl off the pot, and place it on top of a folded dish towel. You'll want to wipe the moisture off the bottom and side of the bowl; this will lessen the risk of accidentally getting some in the chocolate, which is not okay. (Water will cause the chocolate to seize, or get lumpy and unworkable, and you'll have to make it into - quelle horreur! - chocolate sauce instead.)
6. Now add some of the reserved chocolate about ¼ cup at a time, stirring constantly until the addition has been incorporated completely and there are no more lumps. You'll want to stir like your life depends on it here, both to agitate the chocolate (the more it is agitated, the nice-n-shinier it'll be) and to reduce its temperature. You want to get it down to about 90 degrees for dark; 88 degrees for milk; 86 degrees for white. (More cocoa solids require working at higher heat.) If you're doing the lip test, you'll want it to feel distinctly cool. Agitating not only encourages the right crystals to form, it also helps cool the chocolate more rapidly. This will take you about 15 minutes.
7. Once the chocolate is close to the desired temperature (a degree or two above is fine), test it: Dip a teaspoon in the chocolate, then stick the dipped spoon on a piece of wax paper and allow it to set up for a few minutes. (If your kitchen is warm, you can put it in the fridge for a bit - 2 minutes for dark, more like 5 minutes for milk and white.) If the test sets up completely - a little glossy, not tacky to the touch, not streaky or blotchy - then huzzah and kudos to you! You just tempered chocolate.
Cheaters Chocolate Coating:
Ingredients
3 cups chopped milk chocolate or dark chocolate
½ cup neutral-flavored vegetable oil, such as sunflower or safflower
1. Melt the Chocolate: Place it in a medium-size microwave-safe bowl and heat it in the microwave on High for 20 seconds. Stir the chocolate with a whisk or heatproof spatula, then continue heating it on High in 20-second increments, stirring after each increment, until the chocolate is completed melted.
Alternatively, fill a small (2 quart) saucepan about one-third full with hot water, and place it over medium-low heat. When the water simmers, place the chocolate in a slightly larger metal bowl and set it over the simmering water (make sure the bowl is large enough for you to easily grasp it for removal). Allow the chocolate to melt, stirring it occasionally, until it's completely liquid and there are no lumps left, 15 to 20 minutes. Remove it from heat.
2. Slowly stir the oil into the melted chocolate until it is completely incorporated.
3. Keep the coating warm by setting the bowl over a saucepan of simmering water until you're almost ready to use it; then remove it from the heat and allow it to cool until it has the consistency of warm fudge sauce, 15 to 20 minutes.
Store the chocolate coating in an airtight container in the fridge for up to 1 month. Reheat it as many times as you need to.
*** Fork Dipping:
1. Use a fork to submerge the Chocomallow, then fish it out, gently tap to get rid of excess chocolate, and place it on a parchment or wax paper-lined baking sheet.

 

Enjoy!

 

From the Liddabit Sweets Candy Cookbook - www.liddabitsweets.com

 


 

 

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Anatomy of a Superhero - Superman vs. Batman - May 17, 2012

Posted by: danny 5/17/2012 11:52 PM

Thursday, May 17, 2012

Anatomy of a Superhero - Superman vs. Batman

With "The Avengers" film on its way to becoming the fastest-grossing movie of all time, Hollywood's latest adaptation from the world of comics already smashed the box office record for the biggest U.S. opening weekend in history.  Why do we have this love affair with heroes?  Join us for this HearSay encore and an in-depth conversation about two comic icons: Batman and Superman.


Segment A: The Boy Who Loved Batman: A Memoir

Batman is a crime-fighting vigilante with a tragic past, a lawless attitude, and a seemingly endless supply of high-tech gadgetry. In his new book, "The Boy Who Loved Batman: A Memoir", Michael Uslan recalls his journey from early childhood fandom through to the decades he spent on a caped crusade of his own: to bring Batman to the silver screen as the dark, serious character he was at heart. Uslan's story traces his path from the wilds of New Jersey to the limelight of Hollywood, following his work as Executive Producer on every Batman film from Tim Burton's 1989 re-envisioning to this summer's upcoming The Dark Knight Rises.

Scheduled Guest:

Michael Uslan - Producer

www.theuslancompany.com

Segment B: The Man of Steel: Superman Exposed

His only weakness is Kryptonite, but some will argue that humanity itself is his greatest one.  The Man of Steel, Superman, has been around since his comic debut in 1938 through many incarnations.  In this half of the program, we'll examine why this iconic character has endured through interviews with two authors, Tom DeHaven and his book "Our Hero: Superman on Earth," and Danny Fingeroth with "Superman on the Couch."

Scheduled Guests:

John Schneider - Actor

www.johnschneideronline.com

Dr. Avi Santo - Assistant Professor of Communication at Old Dominion University

www.odu.edu

Danny Fingeroth - Comic Book Writer, Editor, Author "Superman On The Couch"

www.moccany.org

Tom De Haven - Editor, Journalist,  Professor of Creative Writing at Virginia Commonwealth University, and Author of It's Superman and Our Hero: Superman On Earth

http://yalepress.yale.edu/yupbooks/book.asp?isbn=9780300118179

 

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HearSay From the Headlines: May 8, 2012 - Reporters Attacked Case

Posted by: danny 5/8/2012 12:11 AM

Tuesday, May 8, 2012
HearSay From the Headlines: May 8, 2012

Today on HearSay, we’ll have a conversation about the latest news headlines that have you talking.  The Virginian-Pilot editor, Denis Finley joins us to talk with host Cathy Lewis about the alleged attack of two of his newspaper’s reporters in Norfolk and the controversy surrounding the assault’s coverage by local media.  Join the conversation live at 757-440-2665 or 1-800-940-2240.  You can also e-mail the program at hearsay@whrv.org or join us on our Facebook page www.facebook.com/hearsaywithcathylewis.

Scheduled Guests:
Denis Finley
- Editor, The Virginian-Pilot

www.pilotonline.com

Chris Amos - Public Information Officer, Norfolk Police Department

www.norfolk.gov/police

Bobby Kipper – co-author, No COLORS - 100 Ways to Stop Gangs from Taking Away Our Communities

www.solveviolence.com

Battinto Batts - Director, William R. Harvey Leadership Institute at Hampton University. Professor, Scripps Howard School of Journalism and Communications

www.battintobatts.com

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An Update On The Future of Fort Monroe - Monday, May 7, 2012

Posted by: danny 5/7/2012 12:47 AM

Monday, May 7, 2012
An Update On The Future of Fort Monroe

The nation's newest National Monument is right in our own backyard. Fort Monroe once stood as a bastion of defense for the Chesapeake Bay, but a new battle may be taking shape over the fort and its surrounding land’s future.  Today on HearSay, Cathy Lewis is speaking with citizens and professionals who have dedicated themselves to protecting the historic site’s rich history and ensuring its future as beacon for economic and educational growth. Join us for the conversation!

Scheduled Guests:
Glenn Oder – Executive Director, Fort Monroe Authority
www.fmauthority.com

Mark D. Perreault – President, Citizens for a Fort Monroe National Park
www.fortmonroecitizens.org

Dr. Judy Stewart – Co-Founder, STEAM Academy

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Segment A: Titanic Tragedy: A New Look at the Lost Liner / Segment B: Public Libraries - Monday, April 2, 2012

Posted by: danny 4/2/2012 8:56 PM

Monday, April 2, 2012

Segment A: Titanic Tragedy: A New Look at the Lost Liner

One hundred years ago this month, the RMS Titanic met her tragic fate in the icy waters of the North Atlantic. While many of the dramatic details of this story are known, renowned author John Maxtone-Graham’s new book examines some of the most salient but rarely investigated events aboard the Titanic that fateful night. Maxtone-Graham joins Cathy in the studio to share his findings.

Guest: John Maxtone-Graham - best-selling author of more than a dozen books about passenger vessels, including the classic The Only Way to Cross, Normandie and his latest, Titanic Tragedy: A New Look at the Lost Liner.

www.mariners.org

Segment B: Public Libraries

Guest: David Poyer, retired naval officer and bestselling author
www.poyer.com


Details of the event with Poyer can be found here:
http://www.lib.odu.edu/FOL/

 

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