Week of 20 December 2010
Thursday, December 22nd
Jack The Bell-Ringer
Jack Walsh is involved in the writing and producing of such PBA-30 shows as Get Delicious and This is Atlanta. But each December in his spare time, he dons a red apron to volunteer as a charity bell-ringer. The following audio-essay is his take on that holiday tradition.
Have Your Say - Most Meaningful Gift You’ve Received
All week we’ve been asking listeners to phone in and tell us your story of the worst gift you’ve ever given.
Here are some of the great responses we received.
Thanks to everyone who phoned in this week to Have Your Say.
Wednesday, December 22nd
Georgia History - Henry Grady
For the December 23rd anniversary of the death of Atlanta Constitution editor Henry Grady, we went downtown to see the statue erected in his honor and to meet with Dr. Tim Crimmins, Director of the Center for Neighborhood and Metropolitan Studies at Georgia State University.
You can see more photos of the memorial through the years at Atlanta Time Machine.
This Week’s Best Bets from Shane Harrison
Atlanta Journal Constitution “Best Bets” writer Shane Harrison talks about what’s going on around the city this week.
Through January 2nd - The Best Christmas Pageant Ever
Through December 31st - Lights Of Life 2010
December 28th & 29th - Dead Confederate And Friends perform Neil Young’s Tonight’s the Night
Tuesday, December 21st
Christmas Tree Hunting with the Williamsons
For many of us, getting a Christmas tree goes a little something like this: you go out and find a place with a sign that says “CHRISTMAS TREES”, take a look at a few and buy the one you like. For Keith and Noelle Williamson however, the tree selection process is hardly so simple. Fueled by longstanding family tradition, and a driving desire to find the ideal addition to their home, each holiday season this Sandy Springs couple embarks on a methodical, meticulous, and well-measured search to find the perfect Christmas tree. On the snowiest day this winter has seen, producer Scott Casavant joined these die-hard tree hunters for this year’s trek.
StoryCorps - Saundra & Ravi Henderson-Windom
Growing up, Saundra Henderson-Windom kept a big secret. She’s the child of an African-American soldier and a Korean woman, born in Korea toward the end of the Korean War. She was adopted at age five by an African-American couple in Compton California. Saundra told her daughter Ravi her story.
Monday, December 20th
Atlanta Community Food Bank
It’s the time of year again when our thoughts turn to those in need. A number of agencies across Atlanta work to help feed individuals and families, but the food at soup kitchens and churches has to come from someplace. The Atlanta Community Food Bank has been helping supply food to places that need it since 1979. The Food Bank began as an emergency food provider in the basement of the St. Luke’s Episcopal Church, and today, distributes more than 20 million pounds of food annually throughout Metro Atlanta and North Georgia. Producer Scott Casavant has this profile with Food Bank founder Bill Bolling.
Regional Cookbooks with Helen Cauley
With Christmas just days away, writer Helen Cauley dropped by to recommend some great Southern cookbooks. For more than 15 years, Helen has written about food for the AJC, several local magazines, and most recently, Patch.com. The conversation began by a discussion of the word-of-mouth origins of Southern recipe-sharing.
Bakewise by Shirley Corriher
Bon Appetit, Y’all! by Virginia Willis
Second Helpings by Johnnie Gabriel
Southern, My Way by Gena Knox
Mrs. Kashkashian’s Armenian Bread from Helen Cauley
2 packages dry yeast; 1 tablespoon sugar; 1 cup warm water Rinse a large mixing bowl with warm water. Then add 1 cup warm water, yeast and sugar and stir well. Let sit for about 10 minutes until the yeast is foamy.
1 cup warm water, four large eggs; pinch of salt; 1 teaspoon baking powder In a separate bowl, beat together the water, eggs, salt and baking powder. Set aside.
1 large tablespoon Crisco; 1 and 1/2 sticks butter or margarine Melt these two together in a separate bowl. Set aside.
2-3 pounds flour (I use regular unbleached white) Using dough hooks (or a wooden spoon, if by hand), blend about a cup of flour into the foamy yeast. Then add the eggs, followed by the butter. Knead on high until well blended. Gradually add more flour until the mixture does not stick to the sides of the bowl or feel sticky to your fingers. If the dough is too stiff, add a bit of melted butter; if too sticky, add more flour. Knead until well blended.
Cover bowl with dough and let rise approximately one hour (or about 40 minutes if using a fast-rising yeast). When dough has risen, set oven to 400 degrees. Form balls of dough by hand, then roll them out into long strings. Shape into bagels, braided loaves or pretzel shapes.
one egg; 2 tablespoons half & half or cream Whisk the egg and cream together. Using a pastry brush, paint the tops of the bread. Bake for 10 minutes, then brush the bread with more of the mixture and sprinkle with sesame or poppy seeds, if desired. Bake for another 10 minute until golden.
This bread is at its very best hot out of the oven (there’s usually a queue in my kitchen of people standing by with butter knives). It also re-heats easily, freezes well and makes fabulous toast.