KSVR Word Waves, Edition 42, October 20

[Britta]

Welcome to this week’s edition of KSVR Word Waves, a short and simple
guide to what’s happened and what’s happening on KSVR 91.7FM
“Community Radio for the Skagit Valley”

5PM Wednesday Oct 20 “Speak Up! Speak Out”
A segment of the League of Women Voters of Skagit forum in Sedro-
Woolley. Specifically we will hear the Skagit County Commissioner
candidates - Sharon Dillion and Mike Anderson.

7PM Wednesday, Oct 20 “KSVR Special”
A segment of the Congressional Candidate Forum held between incumbent
U.S. Congressman Rick Larsen and challenger John Koster.

Midnight, Wednesday Oct 20, “Documentary Hour”
Lessons in Resistance: Building Community through revolutionary
gardening, revolutionary walking and other everyday activities.

2PM Thurs, Oct 21 “International Music Collective”
Hosted by students from Skagit Valley College.

5PM, Thursday, Oct 21 “Skagit Talks”
In the news on Skagit Talks this week:

What is LEED, and why did Angst Hall win it?

Why are caregivers upset and not going to take it any more?

Does the new minimum wage affect you?

What is going on at Hanford, and why do you care?

Learn why this ballot is so important, and how you can get more info
on the issues before you vote.

Be sure to listen to the News on Skagit Talks to learn more about
these stories.

7PM Thursday, Oct 21 Alternative Radio
Alan Maass makes the case for socialism. Socialism is a political
philosophy with a singular approach to structuring the economy. In the
U.S, it has been reduced to something negative and undesirable.

5PM Friday, Oct 22 “Skagit Talks”
Learn about services offered by Planned Parenthood.

6:30AM Saturday, October 23 Latino Special
The Canadian program "Latin Waves" interviews David Bacon, author of
Illegal People, about the human side of Globalization.

4:30PM Sunday, October 24th “Kitchen Cuisine”
Get out the pots and pans, learn how to prepare “Cerviche Chili Verde”

5PM Monday, October 25 “Skagit Talks”
A discussion of safety in the schools.

8-10PM Wednesday, October 27th “The Blue Boulevard”
Live In-Studio Performance and Guest DJ Set with Stephen Ray Leslie
and The Crooked Mile.
After 10 years of fronting Bellingham alt-country act Chuckanut Drive,
singer/songwriter Stephen Ray Leslie has decided to go down a new road
as a solo artist.
Hoping that the change will allow him to play more music rather than
less, Leslie looks forward to the flexibility of performing on his own
and with his realigned group, The Crooked Mile.
Leslie has assembled somewhat of a northwest alt-country supergroup in
The Crooked Mile. The new group retains Chuckanut guitarist Stell
Newsome and bass player Ryan Roullard, while pedal steel player Steve
Norman, a Louisiana native, and drummer Tom Forster, who has
previously recorded with Chuckanut Drive, lend their talents to the
band’s sound.

PARTICIPATE
Remember, plan on visiting KSVR during the “Kitchen Cuisine Launch
Party” taking place on Sunday, October 24th from 3-5:30PM. For all
party details, visit the website at ksvr.org

Meanwhile, get your dessert fixings by making the following Foosic!
Ultimate Berry Fool

2 qts strawberries
1 pt raspberries
½ cup plus 4T sugar
2 tsp unflavored gelatin
1 cup heavy cream
¼ cup sour cream
½ tsp vanilla extract
4 Carr’s Whole Wheat Crackers, crushed

1. Process 1 qt strawberries, ½ pt raspberries, and ½ cup sugar in
food processor until smooth. Strain puree through fine mess strainer
into 4 cup liquid measuring cup (you should have 2 and ½ cup puree – I
didn’t, I had 1 ½ cup and added an additional ½ water). Transfer ½ cup
puree to small bowl and sprinkle gelatin over top; stir until gelatin
is incorporated and let stand at least 5 minutes. Heat remaining 2
cups puree in small saucepan over medium heat until it begins to
bubble. Remove pan from heat and stir into gelatin mixture until
dissolved. Transfer gelatin-puree to fridge and refrigerate at least 2
hours.
2. Meanwhile, chop remaining 1 qt strawberries into rough ¼ inch
pieces. Toss strawberries, remaining ½ pint raspberries and 2T sugar
together in a medium bowl. Set aside for 1 hour.
3. Place cream, sour cream, vanilla, and remaining 2T sugar in a
chilled bowl of a stand mixer. Beat on low speed until bubbles form,
about 30 seconds. Increase speed to medium and continue beating until
beaters leave a trail, about 30 seconds. Increase speed to high;
continue beating until mixture has nearly doubled and stiff peaks
form; about 30 seconds. Transfer ¼ cup whipped cream mixture into
small bowl. Set aside.
4. Remove thickened berry puree from refrigerator and whisk until
smooth (Mine was too thick. I added some warm water and mine never got
smooth) With mixer running, slowly add 2/3s of puree to whipped-cream
mixture; mix until incorporated, about 15 seconds. Using spatula,
gently fold in remaining thickened puree, leaving streaks of puree.
5. Transfer uncooked berries to fine mesh strainer; shake gently to
remove excess juice. Divide 2/3s of berries among 6 parfait glasses
(or my nice water glasses). Divide creamy berry mixture evenly among
glasses, followed by remaining uncooked berries. Top each glass with
reserved plain whipped cream (I forgot to save some cream, so I did
berries, cream-puree, berries, cream-puree). Sprinkle with crushed
crackers. Serve immediately.
ChefStuarto


Till next week,

Britta Eschete, Publicist
KSVR 91.7FM "Community Radio for the Skagit Valley"