Thanksgiving Holiday Programming
THE SPLENDID TABLE'S TURKEY CONFIDENTIAL
Thursday, November 28 9-11 a.m.
Turkey Confidential is a live, two-hour, call-in program on Thanksgiving Day for public radio listeners across the nation. Help is on the way for Thanksgiving cooks, kitchen helpers and dinner guests on this, the biggest cooking day of the year. Lynne Rossetto Kasper, award-winning host of public radio's national food show The Splendid Table®, will be available to answer listener questions throughout the live, two-hour program. Quickly becoming a Thanksgiving morning tradition, past shows have included everything from a cross-country trucker cooking his Thanksgiving dinner on the manifold to a panicked first-time cook who didn't realize a turkey needs to be thawed. Lynne handles all questions with wit, expertise and laughter. Phone lines (800-537-5252) will be open nationwide from 11 a.m. to 1 p.m. EST and the program will be simulcast live on the Web at splendidtable.org.
Program sponsored by Somebody's Attic.
THANKSGIVING WITH CANTUS
Thursday November 28, 2-3 p.m.
Cantus is one of the premiere men’s vocal ensembles. They join Alison Young to talk about the holiday, music and food, and of course to perform music of the season.
Program sponsored by The Podiatric Team At Intermountain Logan Regional Orthopedics
GIVING THANKS: A CELEBRATION OF FALL, FOOD AND GRATITUDE
Friday November 29, 9 - 10 a.m.
Music and stories for Thanksgiving, hosted by John Birge. New for 2013, two wise, witty women join us at the table: Julia Sweeney, celebrated writer and actor, is best known from “Wait, Wait … Don’t Tell Me!” and “Saturday Night Live.” But Sweeney’s memoirs and monologues on faith give her humor a deep human touch that’s perfect for Thanksgiving. Anne Lamott is the best-selling author of “Bird by Bird” and “Operating Instructions.” Her latest book “Help, Thanks, Wow: The Three Essential Prayers” offers the perfect spirit of gratitude, gentle humor, and a call to embrace the gift of family and friends.
Program sponsored by Caffe Ibis.