Kathleen Edwards isn't a flashy singer-songwriter, but her music sticks: Easygoing and accessible, her songs burrow in deep and then stay put. Edwards' new album, Voyageur, wears a lot of sonic flourishes well — it was co-produced by Bon Iver's Justin Vernon, who lends it a lot of his distinct shadings — but at its heart lies a sort of unshakable sturdiness.
At 8 p.m. on Easter Sunday, join Classical 88.7-1 hosts Bob Christiansen and Valerie Kahler for an hour as they share some of their favorite Easter memories and music featuring Rimsky-Korsakov's Russian Easter Overture; Haydn's "Alleluia" Symphony, No. 30; and from Handel's Easter Oratorio, 'Messiah,' "I know That My Redeemer Liveth" and "Hallelujah Chorus."
Carrie Brownstein founded Sleater Kinney, the coolest band to come out of the Pacific Northwest. She now has another awesome band called Wild Flag. She's a writer, music journalist and the creator and star of the brilliant sketch comedy show Portlandia about Portland, Ore.
We'll ask Brownstein three questions about the famously rigid city-state of Singapore, the diametrical opposite of Portland.
Coming to you this week from the Milwaukee Theatre, it's a live broadcast performance of A Prairie Home Companion with Garrison Keillor. With special guests, historians of myriad musical forms Paul Cebar Tomorrow Sound, Wisconsin-based Appalachian pop band Count This Penny, and the close harmonies of The Krause Family Band. Plus, two-fisted accordionist Dan Newton sits in with The Guy's All-Star Shoe Band, the Royal Academy of Radio Actors; Tim Russell, Sue Scott, and Fred Newman, and the latest News from Lake Wobegon. Read More
How To Eat Weekends nominated for James Beard Award
Host Lynne Rossetto Kasper and Producer Sally Swift of The Splendid Table — "the radio program for people who love to eat" — have been honored with a 2012 James Beard Award nomination for their book, How to Eat Weekends: New Recipes, Stories & Opinions from Public Radio's Award-Winning Food Show.
The James Beard Awards are among the nation's most prestigious cooking honors, and are commonly described as the "Oscars of the Food World."