additions to KSVR Word Waves Edition, September 9th

[Britta]

Hello, Everyone
There’s so much happening on KSVR Radio, we just had to have two “Word
Waves” this week…


Thursday, September 9
Alternative Radio (7pm) Howard Zinn - Three Holy Wars. The
conventional view of U.S. wars follows a formulaic line: We are
innocent victims of unprovoked attacks. The sleeping giant wakes and
reluctantly goes to fight. Wars are packaged and sold just like any
other commodity. Propaganda is skillfully used to win over the
population.

Saturday, September 11 Latin Special (6:30am)
Carleton University professor, Marcelo Saavedra, an Indigenous
Bolivian leader and founder of the Bolivia Action Solidarity Network,
speaks about the recent Bolivian elections and what that means.

Tuesday, September 14th Skagit Talks (5:00PM)
No, it’s not another repeat of the previous weeks program, but an all-
new Skagit Talks program! Tune in to learn about the process of
flooding farmfields with Dave Hedlin and Kevin Norris, interviewed by
Teresa Hansen.


The weekends coming up –and those corn stands are located all over
Skagit County, with corn at the great price of 4 for $1…. (so ignore
the part about using canned or frozen corn, right?)

Georgia Corn Chowder - A “Foosic” by Stuarto Glassser

1/4 lb lean salt pork or pancetta
1 onion, chopped
1 clove garlic, minced
2 tablespoons chopped green bell pepper
2 potatoes, cubed
3/4 cup diced celery, strings removed
1 1/2 cups boiling water or stock
1 cup undiluted evaporated milk
1 medium can whole kernel corn (or 1 1/2 cups frozen)
1/2 teaspoon salt (or 1/2 tsp. Chicken soup base
1 tablespoon butter (room temperature)
2 teaspoons flour

Cut salt pork or pancetta into 1/4 inch dice and brown in bottom of a
saucepan. Add onion, garlic and pepper; sauté 5 minutes.
Add potatoes, celery and boiling water or stock. Add salt or bouillon
cube. Cover and simmer over low heat until potatoes are tender. Add
corn and evaporated milk (Fresh milk or Cream may be substituted for
evaporated milk). Blend together butter and flour evenly and gradually
add to chowder.
Cook, uncovered over low heat for 20 minutes, stirring occasionally
until soup is thickened. Be careful not to scorch bottom (it's best to
use a heavy bottomed pan and watch heat carefully).

Season to taste with salt and pepper and serve with milk crackers or
crusty bread
Note: Creamed corn may be substituted. If anyone in your family has a
milk digestibility problem, try using silk soy milk.

Foosic of the week by Chef Stuarto

Really, till next week! Enjoy!