Sean Ashcraft (00:00): Support for Pop of Culture comes from Stallings Wealth Management, Daniel Stallings financial advisor, securities, and advisory services offered through Cetera Advisors LLC. Member FINRA/SIPC, a broker/dealer, and registered investment advisor. Cetera is under separate ownership from any other named entity. Michelle Kinsey (00:16): This week on Pop of Culture, a tantalizing tableau for your taste buds. Kara DuQuette (00:21): We'll stop by the village in Muncie to learn about Indian cuisine. Michelle Kinsey (00:24): We'll get a quick shot of the team behind the YouTube channel, a taste for whiskey. Chef Jason Reynolds (00:29): It is a neat experience. Um, it's amazing how some things just blow up in your mouth, and it does not taste good. (laughs) But then the next one you try is like, "Ooh." Kara DuQuette (00:38): And then we'll abandon all of that, and head north for spring. Coming up. Luke Jones (00:43): Support for Pop of Culture comes from Stallings Wealth Management, and from you. You might have seen this week that a federal judge ruled against an executive order to defund public media. This does not reverse our loss of federal funding, so you are the reason local programming is still on IPR. Give today at Indianapublicradio.org. Kara DuQuette (01:13): From IPR, this is Pop of Culture. I'm Kara DuQuette. Michelle Kinsey (01:17): And I'm Michelle Kinsey. Today on the show, we get a taste of local culinary offerings. Kara DuQuette (01:23): I took a microphone to our first stop in the village in Muncie. Pop of Culture is at Bayleaf Indian Restaurant in Muncie, Indiana, in the village near Ball State University. We're talking with the owner of BayLeaf, Prabhu Krishnan, about the art of making Indian food. Thank you for letting us come to your beautiful restaurant today. Prabhu Krishnan (01:43): Thank you, Kara. Thank you, Luke. It's always nice to see you all. Kara DuQuette (01:48): Well, we have lots of questions about the art of making Indian food, and I wanna start by asking you, what inspired you first to start cooking Indian food? Prabhu Krishnan (01:58): Yeah, that's a good question, you know, start with. So, first of all, I love eating food. (laughs) Kara DuQuette (02:06): (laughs) Understandable. Prabhu Krishnan (02:07): Second thing is my, uh, since my childhood, my passion is to start my restaurant, and I learn cooking as well. So, I know to make different kinds of foods, varieties of, um, breads, varieties of curries, and, um, we make, like, lot of, uh, different dishes of a vegetarian, and the non-vegetarian as well. Kara DuQuette (02:30): Well, that's really interesting. I know that there's a lot of, uh, different ways that Indian food is prepared. Um, let's start by, can you tell us, like, what's the first dish you ever made? Prabhu Krishnan (02:42): First ever made is... I'm from South India. There is a famous dish called Sambar. We call it a... Hear, we call it as a lentil soup, you know? That's the most popular dishes in South India. So, that's how I learn from my mom. She used to, uh, cook it in a very simple way when we know... When we see her, how she prepares this, uh, lentil soup. It gives, uh, nice aromas. So, that's the first dish I ever made in my life. Mm-hmm. Kara DuQuette (03:11): So, what are some of the difference between north, and south Indian cooking? Prabhu Krishnan (03:15): Yeah. The difference is, like, um, mostly in the south side, we use rice, and then, like, lentils and, um, most of, like, uh, meat, like chicken and, uh, goat, and stuff. But compared to the north, they like some sweets, and they love the breads, the naans, some chicken curries, the... It call, like, chicken tikka masala, the butter chicken. Those stuffs are very much famous in, uh, North Indian region, actually. North Indian people, they allow to have more sweets. Each, you know, like, the, that's the reason we... Everyone in the menu everywhere, you add a dessert after your meal, so that's followed the tradition from there, actually. Kara DuQuette (03:58): Well, for someone who's never tried Indian food, could you... Like, what would you say it's like? Could you describe it? Prabhu Krishnan (04:07): Uh, yeah. If, for example, if a new customer coming into the restaurant, they... We, we ask many, we hear many queries that people never tried Indian food, can you give me a suggestion? So, that time, like, I will start asking some questions to figure out what they are in the mood of eating. Some people, they like vegetarian, some people, they go for a chicken, or a goat. So, they say, "Yeah, I'm very much interested in eating a chicken curry, uh, a chicken." So, I will give, uh, there are a couple of options, like, are you, uh, like a sweet cream, curry based sauce you want, or you want like spicy sauce? That's a difference things I give some options. So, they will choose, yeah, I initially I want to go with very sweet, and soft cream curry base. So, then I'll give a suggestion for chicken tikka masala, or a butter chicken. Prabhu Krishnan (04:54): And that too is the number one fast selling, and everybody likes that item. So, first time, I don't want to make them disappointed, so they want to try the chicken tikka masala, and a butter chicken. They love it, and from then they'll keep coming to the Indian restaurant, and they keep trying the different, different things. It's based on the spice level, we can give more options. Kara DuQuette (05:15): Can you liken it to something that's a non-Indian dish? Prabhu Krishnan (05:19): You know, like comparatively, you know, how the croissants, like how they made it, the croissants, some pizza, something like that. Kara DuQuette (05:26): Mm-hmm. Prabhu Krishnan (05:26): So, I can call it as Italy as Indian pizza, or something. (laughs) (laughs) But the pizza is a flatbed, but this one is like still little puffy something. And then that, the initially I mentioned about the sambar, the lentil soup, that's a real good combination. Kara DuQuette (05:41): Well, I need to know more about the chicken tikka masala. Prabhu Krishnan (05:45): Mm-hmm. Kara DuQuette (05:46): Like what does tikka mean? Is that a preparation, masala, is that a spice? Prabhu Krishnan (05:51): Yeah, you know, the masala- Kara DuQuette (05:53): I know chicken. Prabhu Krishnan (05:54): Yeah, you know chicken. (laughs) You know chicken. The tikka is like a tikka, and masala is a combination of a sauce, and the marina what we added on the chicken pieces. Kara DuQuette (06:04): Hmm. Prabhu Krishnan (06:04): So, we have a lot of, uh, marina, uh, ingredients to be added in the chicken. Um, for example, chili powder, you want to add some yogurt, you want to add some garam masala. The garam masala is a combination of cloves, uh, cinnamon stick, star anise, uh, some, uh, cumin seed, black pepper, and, um, some nutmegs, and then we need to add some coriander seed powder in that, uh, green chilies, yogurt, sour cream. We do it on a oven. We cook the chicken in a different thing. And to make a sauce, you have to make it with the tomato-based sauce, as I mentioned earlier, people like some sweet, something like that. And then you need to add some, uh, whipped cream into it to make a sauce, add some chili powder based on the spice level. If some people like, like extra spicy, so we can add some chilies, green chilies, or else medium spice, we can add some chili powder. It doesn't going to change any taste of it, actually. Kara DuQuette (07:05): Nice. Prabhu Krishnan (07:06): Yeah. Kara DuQuette (07:07): I- You know, I'm interested to know, I'm interested to know why your restaurant is called Bayleaf Indian restaurant. Is there a significance to the bay leaf in Indian culture? Prabhu Krishnan (07:18): Y-Yeah, that's really good question. You know, like bay leaf, you know, that is the leaves, uh, it's kind of light green leaves, which we use all the biryanis, we use for some chicken curries, some, that's most famous in India. Kara DuQuette (07:34): And then did you take a survey of the community? How did you know that this would be a good fit for Muncie? Prabhu Krishnan (07:43): Yeah. I know there is not much Indian restaurant in Muncie. I heard like only one restaurant was there before, and still there is one more restaurants continuing. So, I thought like, you know, when you, uh, I have a competition with the 10 restaurant, and having a competition with the one restaurant, it's a totally a different scenario. (laughs) Kara DuQuette (08:00): You didn't open a pizza parlor. Prabhu Krishnan (08:01): (laughs) So, so the, my, my thought, and my process, what I was talking to myself, like go with the slow pace, stick with one, one destin-destination- Kara DuQuette (08:13): Mm-hmm. Prabhu Krishnan (08:13): ...where demand is more. I live in Fishers, I've been living in Fishers for 10 years. Kara DuQuette (08:17): Mm-hmm. Prabhu Krishnan (08:18): There are like, if you ask me how many Indian restaurant, there is like 10 to 12 ren- restaurant is there. I want to be little away where the demand is more, then we want to continue there. Slowly we will establish from there, we can move on to the next step. So, that's my idea of these things. Kara DuQuette (08:33): Nice. Prabhu Krishnan (08:34): Yeah. Kara DuQuette (08:35): How's business going? Prabhu Krishnan (08:36): Yeah. That's the really, really good question though. You know, this winter, this year winter played a very, very crucial role and, um, I didn't expect this kind of, uh, worst weather. (laughs) Kara DuQuette (08:49): None of us did. (laughs) Prabhu Krishnan (08:50): Yeah, none of us though, but business is like pretty, I would say like decent, manageable, but the thing is like we need to improve a lot. We, that's, we are showing good customer satisfaction, like that is reflecting on the reviews, everything is going good, but there is lot of things to be improved, we need to give good quality food, and service, then the business will go to the next level. It's since this is a student area- Kara DuQuette (09:15): Mm-hmm. Prabhu Krishnan (09:15): ...so just we need to focus more on the students and, uh, students cannot afford like- Kara DuQuette (09:21): Mm-hmm. Prabhu Krishnan (09:21): ...uh, the, it's basically a pricing factor. We need to work on it. Right now there is no combos in the restaurant. I'm planning in a future for a combos actually, combo pack, like two curries with one naan, and some rice, and then the next plan is like for, uh, introducing a food truck. So, the food truck is really, uh, good for all kind of, uh, restaurant industry, actually. Kara DuQuette (09:43): Oh, for sure. Prabhu Krishnan (09:43): Yeah. Kara DuQuette (09:44): There's many festivals. Prabhu Krishnan (09:45): Yes, many festivals. We can take the food truck to downtown, we can travel Indie 500, like you can go to the downtown, and park the truck, and people, lot of offices like, you know, like Salesforce, uh, Bank of America offices in Indianapolis, downtown. So, we can just establish, and that is one of the way of promoting our business in a different dimension, you know, that really helps us to grow the business, and as well as the business name. So, everything. Kara DuQuette (10:13): I think it's wonderful that you're considering the, the population, and all the students- Prabhu Krishnan (10:17): Yeah. Kara DuQuette (10:18): ...and bringing them in, and making it a place that they can be. Prabhu Krishnan (10:21): Yeah. Yeah. And really Muncie is really supporting me actually, you know, like, uh, I said like, I'm pretty new to this place, but I didn't feel like that actually, you know, people are- Kara DuQuette (10:31): Yeah. Prabhu Krishnan (10:32): ...very supportive, people are encouraging me and, uh, lot of customers like be like a family of a Bayleaf, you know? Kara DuQuette (10:40): Mm-hmm. Prabhu Krishnan (10:40): Uh, I know that's a big word, but I mean it really because, uh, they are giving like inputs to me to grow the business, and they are like taking care of very well actually. You know, sometimes I feel the business is low. I never felt bad, or something in a different way. I say like, "Okay, we can do it better in future." So, we need kind of a community support is very important to get success in any kind of business, actually. So, I feel I'm getting from Muncie really happy for that. Kara DuQuette (11:09): Yeah. I feel like, uh, you say they're supporting you, and you're supporting them by actively listening and- Prabhu Krishnan (11:14): Yeah. Kara DuQuette (11:15): I very much appreciate you spending time with us- Prabhu Krishnan (11:18): Yeah. Kara DuQuette (11:18): ...and telling us all about your journey. Prabhu Krishnan (11:20): Oh no, definitely. I'm very happy to share my journey, you know. Kara DuQuette (11:24): We've been speaking with Prabhu Krishnan along with Gopi Jinarthana. They own Bayleaf Indian Restaurant in Muncie. This is Pop of Culture. I'm Kara Duquette- Michelle Kinsey (11:45): And I'm Michelle Kinsey. We have two of the three guys behind the video series, A Taste for Whiskey with us before you meet them at the Public Media Pours Event on April 11th at Cornerstone Center for the Arts in downtown Muncie. Jeff Clark, and Chef Jason Reynolds are in the studio, and they didn't bring whiskey, or food. (laughs) What's up with that, guys? Chef Jason Reynolds (12:11): Oh. Jeff Clark (12:11): I actually thought about it. Michelle Kinsey (12:12): Fine, whatever. (laughs) Whatever. So, Jeff, you've described your YouTube series as a destination for all things whiskey, whether it is food, and whiskey pairings, American whiskey, scotch whiskey, or cocktails, we focus on the positivity of community, and fine spirits. Love that, first of all. Jeff Clark (12:33): Yeah. Michelle Kinsey (12:33): Yeah. Jeff Clark (12:34): I, you know, I didn't wanna just do a review channel- Michelle Kinsey (12:38): Yes. Jeff Clark (12:39): ...and I didn't wanna be a TikTok where, you know, in order to get views, you gotta be divisive, or you gotta, you gotta create some kind of negative type of a scenario to- Michelle Kinsey (12:49): Yeah. Jeff Clark (12:49): And I'm like, I'm, I wanna be like a food channel where you, you get some education- Michelle Kinsey (12:54): Yes! Jeff Clark (12:55): ...and you have the opportunity to, you know, you're not gonna get all these bleeping, or bad languages. I hate that. Michelle Kinsey (13:00): Yes. Jeff Clark (13:01): It's like just good, clean, um, expression of, of our passion, our love in a very positive format. How could you not like that? Michelle Kinsey (13:11): Right? (laughs) Exactly. And it's beverages, and food- Jeff Clark (13:14): Yes! Michelle Kinsey (13:14): ...and conversation. Jeff Clark (13:16): Yes. Michelle Kinsey (13:16): I mean, those are the three things that I think, you know, we can all come together on. Speaking of coming together, how did this happen with the three of you? And please mention, uh, the other partner in crime who is not with us right now. Jeff Clark (13:28): Yeah, good buddy Deric. Deric is the, uh, kind of the comedy relief, and he kind of keeps us on track to be honest with you. (laughs) I'm the straight guy. Uh, but- Chef Jason Reynolds (13:37): As Derek, as Derek would say though, he comes just to eat, and to drink. Jeff Clark (13:40): Yeah. (laughs) That's exactly right. Michelle Kinsey (13:42): I mean, what a gig! Right? Jeff Clark (13:43): It's a tough job, right? Michelle Kinsey (13:45): So, that's why he didn't show up. Let the record show because [inaudible 00:13:48] Jeff Clark (13:48): No food, no whiskey, no show. (laughs) So, the, you know, it really started out with, uh, the world's top whiskey tasting. Um, there was an event put on by Bardstown Bourbon Company that, that basically throughout the whole country is, you know, send us what you know about whiskey. Michelle Kinsey (14:04): Yeah. Jeff Clark (14:05): And you're gonna go through a kind of a regional competition or, or you're gonna go through a selection process. If selected, you'll go through a regional competition, and if you win that, then you go to the finals, which, uh, at the time they had 10 regions, and the winner of each region would go down to Bardstown Bourbon Company where you would go in a series of competitions about what are you tasting in the glass? We're gonna, we're not gonna tell you. Michelle Kinsey (14:29): Mm-hmm. Jeff Clark (14:29): Give us the age, give us the proof, tell us what the label is. Michelle Kinsey (14:33): Yeah. Jeff Clark (14:33): Give us a blend of your own whiskey, and we're gonna get, it's gonna be judged by the master distiller. Michelle Kinsey (14:38): Wow. Jeff Clark (14:39): Tell us what perfect pair, what food, and whiskey will pair perfectly together, and that's gonna be judged by Peggy No Stevens. The, uh, the, uh, whiskey Hall of Famer who started the bourbon women's, and started the, uh, bourbon, uh, trail. Michelle Kinsey (14:53): Wow. No pressure there. Jeff Clark (14:55): No pressure. Yep. (laughs) And you're sitting there, and she's saying, "Tell me what you're gonna... Here's a tenderloin sandwich. Tell me what would pair with that." Michelle Kinsey (15:01): Whoa. Jeff Clark (15:02): So, it was a serious competition. It just wasn't sitting [inaudible 00:15:05] there drinking. Now, we drank quite a bit. Michelle Kinsey (15:06): Yeah. Jeff Clark (15:06): (Laughs) Not gonna lie. (laughs) But in order to do that, this came together as a result of, I said, "You know what? Probably not gonna win, but let's just see what happens." Ended up making it, getting through the re- uh, getting selected, winning the regionals, and then it's like- Michelle Kinsey (15:22): Wow. Jeff Clark (15:22): ...I'm going to the, the, the compe- the world competition, what am I gonna do? (laughs) So, my friend Andrea, um, basically said, "I got my buddy Jason, who's a chef of Ball State, you need to get with him, and talk to him about food." Didn't know Jason at all. Chef Jason Reynolds (15:38): No. Jeff Clark (15:38): We met, and our very first time together, I started talking to him about whiskey. He started talking to me about food. Three hours later, we became great friends. He hadn't even had whiskey, and after that three hour, uh, conversation, he was liking whiskey, and I was loving food more, and then Derek stuff was like, "Let's do this." Michelle Kinsey (15:56): Wow. That is very cool. So, Chef, talk a little bit about the fact that you were not a whiskey drinker, and was that a little daunting at first? How did you approach this task of, "Okay, my whole thing is going to be pairing food with different whiskeys?" Chef Jason Reynolds (16:14): Yeah, that, that was a challenge at first. Michelle Kinsey (16:17): Yeah. Chef Jason Reynolds (16:17): Because I never did taste, taste, or drink whiskey. Um, when Jeff, uh, or Andrea invited me, he said, "Okay, let me just pour you to this. This is a simple, nice dram here. You just, tell me what you smell, tell me what you taste." And, uh, you know, a chef's palate, um, with the flavor profile fi- profiles, uh- Michelle Kinsey (16:36): Yeah. Chef Jason Reynolds (16:37): ...man, I, I just started naming the things off, and he goes, "You're absolutely right." You know, and I, you know, and so he said, "What do you think that would go with?" And we started talking about food, and the whiskey type pairing, uh, and, uh, he said, "Well, yeah." So, when Jeff got, believe it, or not, at the whiskey competition, the pork tenderloin, he knew exactly what whiskey he was gonna pick- Michelle Kinsey (16:57): Wow. Chef Jason Reynolds (16:57): ...uh, for that pairing. And, uh, hence our, uh, perfect pear series, uh, on a Taste for Whiskey, uh, that we, we do, that's what we call it the Perfect Pairs because that's... But yeah, it was a neat, neat challenge- Michelle Kinsey (17:10): Yeah. Chef Jason Reynolds (17:11): ...and, um, I love it now. Michelle Kinsey (17:13): Yeah. Chef Jason Reynolds (17:13): I'm a, I'm a kinda, kind of a connoisseur myself. Sometimes Jeff say, "This is your gig now because-" Michelle Kinsey (17:18): Yeah. Chef Jason Reynolds (17:19): "...you're coming to me like saying, uh, this whiskey's gonna go with this, and this food's gonna go with that." And so, yeah, it's kind of a good collaborative. Michelle Kinsey (17:26): Wow. Can you remember a time, uh, and both of you, please feel free to chime in. When you were kind of stumped, uh, as far as, like, what that pair- Jeff Clark (17:36): Oh. Michelle Kinsey (17:36): ...perfect pairing would be (laughs) you [inaudible 00:17:39]. Jeff Clark (17:39): 100%. Oh, yeah. Chef Jason Reynolds (17:40): We've had some good researching tastings. (laughs) Jeff Clark (17:43): Exactly. And we're actually going... We kind of are bringing this to the, um, media pores. Michelle Kinsey (17:49): Yeah. Jeff Clark (17:49): So, if you get the all access pass, one of the things you're gonna find out is we're actually going to be, uh, one of our, um, dishes will be that exact experiment that- Michelle Kinsey (17:58): Really? Jeff Clark (17:59): Yeah. We had a, we thought for sure this was, this was in the bag. So, we actually videoed it, and we did it. We knew it wasn't gonna work because we tried it. We're like, this is, this does not work at all. So, we thought, well, let's just, let's put this in our YouTube, and let's just talk about how we got there. Michelle Kinsey (18:15): Yeah. Jeff Clark (18:16): And we thought it was perfect. We tried it, and it was awful. Like, it, our mouth was on fire. We, it was like, this is bad. (laughs) And we went ahead, and shot it that way. Michelle Kinsey (18:25): Wow. Jeff Clark (18:25): Because we wanted folks to say that, yeah, this, there are times when this doesn't work. Michelle Kinsey (18:29): Right. Chef Jason Reynolds (18:29): Mm-hmm. Mm-hmm. Jeff Clark (18:29): You know, it's like eating, uh, some people might like it, but, you know, eating, drinking milk with Oreo cookies, much different experience than drinking a, uh, a Coke with- Michelle Kinsey (18:39): Right. Jeff Clark (18:39): ...with Oreo cookies. Right? Michelle Kinsey (18:40): Right, right. Chef Jason Reynolds (18:40): Yeah. But that, that's part of our perfect pair series is that we tell you what we, we thought was gonna go, and that we say this is what does go. Michelle Kinsey (18:50): Yeah. Chef Jason Reynolds (18:50): And, and we do the research, but we explain that to you too in, in the, the video series. Jeff Clark (18:54): Mm-hmm. Chef Jason Reynolds (18:54): And, uh, it, it is a neat experience. Um, it's amazing how some things just blow up in your mouth, and it does not taste good. (laughs) But then the next one you try is like, oh, holy cow, it's either a flavor explosion, or it, it's a balance, or a counterbalance, and we can get into that stuff, you know, later on. But, uh, man, it's, uh, it's a great experience. Jeff Clark (19:17): You know what I like about it, too? Is it, you don't have to like whiskey, and you really don't have to like food. You, you, you know, you don't have to be a foodie, and you don't have to be an enthusiast- Michelle Kinsey (19:27): Right. Jeff Clark (19:27): ...to enjoy this. I find this to be another form of art. Yeah. Um, just being able to see how these two things go together- Michelle Kinsey (19:36): Yeah, exactly. Jeff Clark (19:36): We, we know that, you know, you drink beer as a, as just a, a pastime wine has always been known to go with food. Michelle Kinsey (19:43): Mm-hmm. Jeff Clark (19:44): But up until now, I never heard of whiskey pairing a, an 80, 120 proof, 130 proof whiskey to food- Michelle Kinsey (19:52): Right. Jeff Clark (19:52): ...just didn't even cross my mind. Michelle Kinsey (19:54): Right. And you are, and these are whiskeys, these are beverages that you are just sipping along with the meal? Jeff Clark (20:02): Yeah. Yes. Michelle Kinsey (20:02): Is it just straight, not on the rocks? Jeff Clark (20:03): Just a dram. Michelle Kinsey (20:04): Just a- Jeff Clark (20:04): Just a neat dram. Michelle Kinsey (20:05): Gotcha. Jeff Clark (20:06): Mm-hmm. Michelle Kinsey (20:07): All right. All right. Uh, so tell me about your involvement with Public Media Pours. I know Jeff, you kind of alluded to kind of the VIP situation. Tell everyone a little bit more about that, what's gonna happen at- Chef Jason Reynolds (20:18): You want me to go for it? Jeff Clark (20:19): Yeah, go ahead, Jason. Michelle Kinsey (20:20): Tell us, chef. Chef Jason Reynolds (20:20): Well, the Public Media Pours, uh, Jeff kind of just said, "Why don't you take this, you know, and just run with it, with, with the tasting part." So, these, I'm gonna give you a hint at what they are, but I'm not gonna tell you what they are because I want you to be surprised. Michelle Kinsey (20:33): Absolutely. Chef Jason Reynolds (20:34): Because it's gonna be... So, we're gonna call it the Indiana heritage, and which, which is gonna involve any, like, Indiana heritage food- Michelle Kinsey (20:40): Yeah. Chef Jason Reynolds (20:41): ...or spirits. Michelle Kinsey (20:42): Okay. Chef Jason Reynolds (20:42): So, it's gonna be a combination of both. So, uh, three different tastings with some other surprises in there, um, so it's gonna be all Indiana influenced, uh, somehow, some way, and we, we like to call this an experience- Jeff Clark (20:53): Mm-hmm. Chef Jason Reynolds (20:54): ...because it's an it's experience, it's gonna be an experience you've never had before. Michelle Kinsey (20:58): Sure. Chef Jason Reynolds (20:59): Um, and tasting the whiskey, and the food together, um, and, uh, when we were approached, I said, "Jeff, what do you think?" And, yeah, you know, and that's another, another avenue for us to get out there and, and share our knowledge with people on, like, "Well, if you go, and order this at dinner, this is maybe what I'll have to, have to drink with it in, instead of just water, or wine." Michelle Kinsey (21:20): Yeah. Chef Jason Reynolds (21:20): You know, whatever, something different- Michelle Kinsey (21:20): Put a little more thought into it than just, "Oh, I'm just gonna go with my, you know, the usual, you know-" Chef Jason Reynolds (21:27): Yeah. Michelle Kinsey (21:27): "...whiskey I get." Chef Jason Reynolds (21:28): Well, and, and we're using different whiskeys- Michelle Kinsey (21:30): Mm-hmm. Chef Jason Reynolds (21:30): ...not just bourbon, so it's going, there's gonna be a rye. Michelle Kinsey (21:33): Nice. Chef Jason Reynolds (21:33): ...uh, there's gonna be a bourbon, and then there's gonna be a scotch. Michelle Kinsey (21:35): Oh. Chef Jason Reynolds (21:36): So, we, we dibble dabble in a little bit of all whiskey. Jeff Clark (21:39): Yeah. Michelle Kinsey (21:39): I love that. I love that. And that is during the VIP experience, and then during the main event, you're gonna sit down, and you're gonna talk with me- Jeff Clark (21:48): Mm. Michelle Kinsey (21:49): ...uh, a little more in depth about what you do, why you do it, uh, some advice, some education, if you will- Jeff Clark (21:56): Okay. Michelle Kinsey (21:57): ...on, on pairings and, and whiskey and, and your, your show. Uh, so we don't wanna give too much away because it's gonna be, I can already tell it's gonna be a great conversation. But here's what I will ask you guys. If someone is coming to the event, and they're not really experienced in bourbon tastings, or even the VIP, what tips would you give them for getting the most out of this event? Jeff Clark (22:22): Don't be afraid. Don't be intimidated. So, many people come to our events, and they're like, "Well, I don't, I don't really know much about whiskey-" Michelle Kinsey (22:30): Mm-hmm. Jeff Clark (22:31): "...,and I don't really like whiskey. So, I'm, I'm gonna, I'm gonna kinda shy away from this, or I feel like everybody here is so much more experienced." And it's like, no, you don't, you know, a lot of people say, "How are you supposed to drink it?" It doesn't matter. If you wanna add a cube- Michelle Kinsey (22:44): Yep. Jeff Clark (22:44): ...if you wanna drink it on the rocks, if you wanna drink it with Coke, if you wanna drink it with root beer, or if you just wanna, uh, pour it in a glass, and drink it neat. You know, there's, there's nothing that you need to come to the table with other than the desire to want to experience a really good time. Chef Jason Reynolds (23:01): Three words. Michelle Kinsey (23:02): Yes. Chef Jason Reynolds (23:02): Nose, sip, eat. Michelle Kinsey (23:06): Okay. Chef Jason Reynolds (23:06): You'll hear that when we do this, because there's a, there's a process to doing this. Michelle Kinsey (23:10): Okay. Chef Jason Reynolds (23:10): And we'll talk about that in detail when we, we're there. Michelle Kinsey (23:13): Yeah. So, somebody that's like, "Ugh, I'm unfamiliar, as Jeff said, like, uh, I don't know." You're gonna provide that guidebook- Chef Jason Reynolds (23:20): Mm-hmm. Michelle Kinsey (23:20): ...for getting the most out of the experience- Jeff Clark (23:22): Absolutely. Michelle Kinsey (23:23): ...once you come. Love that. And for people that want to watch the YouTube series, which is great, by the way, I love when you guys go on the road, and you talk to people, uh, (laughs) at different places, different distilleries, uh, different locations, just super fans, uh, of whiskey. Like one of my favorites was the interview you did with Brian Blair- Jeff Clark (23:43): Oh, yeah. Michelle Kinsey (23:43): ....uh, over at Pumpkin Pulp. Jeff Clark (23:44): That was amazing. Michelle Kinsey (23:45): That was awesome. Yeah, that was awesome. So, if people wanna check that out, how do they find you on the YouTubes, and social medias? Jeff Clark (23:52): So, I would say the easiest way to get to YouTube is follow us on Instagram, all one word @atasteforwhiskey. Michelle Kinsey (23:57): Okay. Jeff Clark (23:58): Um, and then go to the profile, and that'll take you to our latest video. Uh, but you can also go to YouTube, and just type in A Taste for Whiskey, and then type in Jeff Clark, and then that should get you to our perfect pairs. Michelle Kinsey (24:13): Oh, perfect. And then if you, if you're listening right now, and you wanna get in on Public Media Pours, all you have to do is go to Indianapublicradio.org for more information about the event. Lots of great stuff going on. Thank you so much guys for coming into the studio. Look forward to chatting with you more about all things whiskey, and tasty food, uh, at the Public Media Pours event. Jeff Clark (24:36): Thank you so much for having us. Chef Jason Reynolds (24:37): Thanks, Michelle. Yes, thank you. Kara DuQuette (25:00): You're listening to Pop of Culture. I'm Kara Duquette. Michelle Kinsey (25:03): I'm Michelle Kinsey. Jen Blackmer (25:04): And I'm Jen Blackmer. The world is full of beautiful things. If we take just a moment away from the chaos of daily life, we take a breath, we begin to see them everywhere. In nature, in the changing seasons, in moments of kindness, smiles from strangers, especially in the eyes of those we love. In partnership with River Teeth Journal of Creative Nonfiction, Pop of Culture's regular series, Beautiful Things, explores these moments through the words of writers across the country. This week's beautiful thing takes us to Ginny McDonald in the upper peninsula of Michigan. Ginny, whenever you're ready. Ginny MacDonald (25:42): Trout lilies. I wanna tell Allie that the trout lilies are up, that wood frogs are chuckling where the marsh marigold shove their leaves through the mud. The sandhill cranes are back, the geese, the ducks, innumerable brown, and gray birds peep, and chatter. All the things that were meant to come back came back. I wanna let Allie know that the autumn leaves were beautiful when she left, and now the trees are budding out in every green. The days are long again, and I showed her kids where the wild strawberries bloom. The growing is so quick, and condensed up here. I would need to tell her that. She loved these north woods. Her children love them, too. They know the yellow birch, the winter green, how to keep their boots on in the mud. I think Allie knew that her kids would be all right. We all are all right. Ginny MacDonald (26:45): The people she loved felt the leaves fall. We watched the snowfall, and now here's spring with trout lilies. Then we'll come the spring beauties, ginseng, starflowers, jack in the pulpit, lady slippers, jewelweed, all the blooms whose names I didn't know before she taught me. And everywhere along this path, forget-me-nots. Jen Blackmer (27:14): Everywhere along this path, forget-me-nots. Ginny, thank you so much for your reading of Trout Lilies. What a lovely, lovely piece. Ginny MacDonald (27:22): Oh, thank you for asking me. (laughs). Jen Blackmer (27:25): Um, I'll start with a question we ask, um, um, all of our beautiful things contributors. What inspired this piece? Ginny MacDonald (27:35): Well, um, trout lilies. (laughs) Jen Blackmer (27:38): Yeah. (laughs) Uh, gorgeous little flower. I, and I, I, uh, I thought I knew what they looked like, but then before, uh, we started today, I looked them up, and I was like, "Yeah, you kinda see those popping up all over." (laughs). Ginny MacDonald (27:50): Yep. Well, um, Allie was, loved wild flowers very much. And, um, for a while, when she was living elsewhere, as soon as the trout lilies came up, I would take a picture of them, and text her, and say, "Trout lilies are up." Jen Blackmer (28:07): Oh, yeah. Ginny MacDonald (28:08): Um, then, then came the year when there was nobody to text. Jen Blackmer (28:15): Mm-hmm. Ginny MacDonald (28:15): So, um, that's, that's how that came the inspiration for the piece started there. Jen Blackmer (28:22): Yeah. And it, it really captures, I think, that, that moment where somebody who is so very, very important to you is no longer in reach that way, right? And the simplest things, the things that you notice every year that you know that they would too, you just wanna say, "Hey, by the way, uh, I, I love to look at, um, birds online, and my mother did, too." (laughs) And every time we s- we sit, there's a, an, a barred owls nest that I look at every year, and we used to look at it together, and it's, uh, yeah, that was the, the first year they came back to their nest box, and I saw them online was really hard. Ginny MacDonald (29:04): Yeah. Jen Blackmer (29:05): Um, I do have a question and, um, you can, you can choose to answer it, or not, um, but, uh, who, who was Allie to you? Ginny MacDonald (29:15): Well, okay. I'm kind of glad you asked the question because y- um, I left that out intentionally when I was writing the essay, um, because I wanted people who had experienced loss to be able to enter into this without, without being too specific. I, because truly, Allie could have been anybody, you know, my partner, my sister as it is, um, that she was our daughter, and she was killed by breast cancer at 42, and left a huge hole in our family. Jen Blackmer (29:54): Of course. Ginny MacDonald (29:54): And, uh, but, you know, a lot of people have experienced a lot of different types of grief, and I Didn't want to say, you know, my daughter died of breast cancer. I wanted to just express the loss, and share that with people. Jen Blackmer (30:10): Yeah. I think that's, that's also, uh, incredibly profound with your, with the relationship of the speaker to the children, right? That there is, uh, a stewardship there that is, that feels almost, uh, almost effortless in a way, right? It's like I would be walking with Allie, and now I'm walking with Allie's children, right? And they know the things that, uh, Allie told me as well. So, that also, uh, lends to the feeling of hope here, which is, which again, is really lovely. Ginny MacDonald (30:44): Thank you. Yeah. Yeah. We were, we've been blessed with being able to, um, keep a close relationship with her kids. Her, you know, surviving spouse has been very generous. And, um, we've spent a lot of time with, with the kids, and that helps. Jen Blackmer (31:02): Of course, yeah. Ginny MacDonald (31:03): That helps with the continuity, yes. (laughs) Yep. Jen Blackmer (31:06): And how to keep their boots on in the mud. (laughs) I can't tell you the times I've cleaned up after my kids, after hiking in the woods in the mud. (laughs) Ginny MacDonald (31:22): "Grandma, I'm losing my boot." Okay. Here we go. (laughs) Jen Blackmer (31:28): Uh, that's wonderful. Um, Ginny, have you, have you written much micro-fiction, or was this a, a new s- a, a new form for you? Ginny MacDonald (31:35): I, I have rea- I've written quite a bit. Um, not a lot of it has been published. It's a, it's a niche (laughs). Jen Blackmer (31:44): Of course, [inaudible 00:31:45] yeah. Ginny MacDonald (31:46): Yeah, it's like growing vegetables in the UP. You know, it's a really, it's a lot of, a lot of hard work for very little reward, but (laughs) but yeah, I, I really, yeah, I really do enjoy the extremely short form, um, not only to write it, but also to read it, because you don't have a lot of time to dilly-dally in there. You have to get to the, the point of what you're trying to say, and sometimes it can, when you're reading a really good one, it can just hit you right between the eyes. Jen Blackmer (32:18): Yeah, and that's what yours did. I'll say that. (laughs) What is it like being a writer in the Upper Peninsula? (laughs) [inaudible 00:32:29] Ginny MacDonald (32:29): Eh, I, um, I came to this type of writing very late in life, and, um, I ended up getting my MFA at Northern Michigan University when I was 55, you know? So, um, it's not like I have decades of writing experience to share with you. I have zero writerly wisdom, okay? (laughs) I can't really impart... I don't have a writerly persona. I, you know, um, uh, I just write these little things. Um, I don't suppose being a writer in the UP's any different than being a writer anywhere else, except we don't have a lot of venues. You know, it's not like there's going to be a writer's group meeting every night of the week at some different place in town. Um, but we have a strong writing community connected with the university, and we have a very active group of, um, poets, and, um, you know, the opportunities are there to write, and, um, the opportunities are there to meet other authors, and writers. So, it's a little isolated, but then that's what you come to the UP for. Jen Blackmer (33:49): Right. Yeah. Yeah. And, and that's, I think, where the question came from, is that there's so much nature in this piece, and, uh, I didn't know if that was, was something that you had sought specifically, or was, was responding to, uh, just the place that you are, the place that you found yourself. Ginny McDonald lives in Michigan's upper peninsula. When she's not writing, she grows vegetables in poor soil during a short season. Thank you, Ginny. Ginny MacDonald (34:17): Thank you. Have a good day. Jen Blackmer (34:20): This story comes from IPR's collaboration with Riverteeth's Beautiful Things, a weekly magazine of micro essays. More at riverteethjournal.com. I'm Jen Blackmer. Kara DuQuette (34:47): We have yet another culinary experience coming up this weekend. Michelle Kinsey (34:51): Magic City Sip, and Saver will take over MadJax in Downtown Muncie on Saturday, April 4th, and here to tell us all about it is Cheryl Crowder of Muncie Downtown Development, and Lindsay Montgomery of Aerial Annex. Thank you so much for coming into the Pop of Culture Studios. Cheryl Crowder (35:09): Oh, my gosh. Thanks for having us. (laughs) Lindsay Montgomery (35:11): Yes, thank you. Michelle Kinsey (35:12): All right, Cheryl, let's go over kind of the basics. What is Magic City Sip and Savor, and what's happening there? Cheryl Crowder (35:20): Okay. So, originally it was Magic City Brewfest- Michelle Kinsey (35:22): Yes. Cheryl Crowder (35:23): ...um, for two years. This year we've turned it into Magic City's Sip and Savor to kind of include a food portion of it. Michelle Kinsey (35:29): Yes. Cheryl Crowder (35:29): Ivy Tech Culinary School as well as Ball State Universities- Michelle Kinsey (35:33): Mm-hmm. Cheryl Crowder (35:33): ...um, culinary departments are providing eight bites that come with the ticket, so they are, they're preparing probably as we speak. Who knows? Um- (laughs). Michelle Kinsey (35:43): They're getting ready. They're testing things, right? Cheryl Crowder (35:45): Some, some little nibbles- Lindsay Montgomery (35:45): Mm-hmm. Cheryl Crowder (35:46): ...to go with all of the be- beverages that will be available. So, we have wineries, we have distilleries, we have breweries, we have some NA options- Michelle Kinsey (35:53): Yes. Cheryl Crowder (35:55): ...um, that are all part of the ticket. We've got lots of music with the songwriters showcase. Uh, there are, let's see, four different musicians who are playing. Lindsay Montgomery (36:05): Mm-hmm. Uh, the chord fed roller derby team will be there roll it around, kind of pronoun- promoting their season. I'm very excited about that. Michelle Kinsey (36:11): Yes. Cheryl Crowder (36:12): Um, we're kicking off downtown Idol with karaoke hosted by Mike Barton. Uh, Muncie's Makers Market will be there. And I think from 3:00 to 4:00, the Aerial Annex- Lindsay Montgomery (36:24): Yes. Cheryl Crowder (36:24): ... go ahead, and tell them. (laughs). Lindsay Montgomery (36:25): Yeah. So, the, uh, the Aerial Annex will be performing from 3:00 to four o'clock. We'll be set up in the main hall. We'll have one of our silks hanging. So, we'll just be taking turns with different, different performers alternating in, and out for that hour. Michelle Kinsey (36:38): Lindsay, I know that, you know, Aerial Annex calls MadJax home. That's where you are, that's where you have your classes, you do a lot of performances there. For people that are not familiar with Aerial Annex, could you talk a little bit about what it is and, and what you do? Lindsay Montgomery (36:55): Yeah, absolutely. So, we are located in MadJax. Um, we've been there for five years now. It's a great spot for us. We're actually in the loading dock area. Michelle Kinsey (37:04): Mm-hmm. Lindsay Montgomery (37:04): Um, it works really well because we've got the high 23-foot ceilings there. We've got the garage doors we can open during the summer, um, get some exposure that way. But basically what we are, it's a, it's a circus school. So, what aerial silks are originally came from circus arts. Michelle Kinsey (37:18): Mm-hmm. Lindsay Montgomery (37:18): Um, it's becoming more of a, a mainstream form of working out, you know, aerial arts expression. Um, so yeah, we offer classes in, in the aerial silks. Uh, we also have started offering classes on aerial lyra, which is like the aerial hoop. It looks like a hula-hoop. Um, and then aerial sling classes, and we are going to soon be offering pole fitness classes. Michelle Kinsey (37:41): Wow. Lindsay Montgomery (37:41): So, that will be a new class that will be offered here in the next few months. Michelle Kinsey (37:45): Wow. And- Lindsay Montgomery (37:45): Yeah. Michelle Kinsey (37:45): ...do you offer classes year round? Lindsay Montgomery (37:49): Yes, absolutely. It's all year round. Um, yeah. Michelle Kinsey (37:53): And you've probably seen Aerial Annex if you've been to a lot of events, the old Washington Street Festival, the $2 tour here on campus, uh, you set up kind of an I don't know, is there a technical term- Lindsay Montgomery (38:07): Yeah. Michelle Kinsey (38:08): ...for the rig that you set up? Lindsay Montgomery (38:09): That's what it is. It's called the aerial rig. Michelle Kinsey (38:13): Oh my goodness. Lindsay Montgomery (38:13): Yeah, you got it. Michelle Kinsey (38:14): Look at that. So, smart. Yeah. Lindsay Montgomery (38:15): Yeah. And it, um, actually, it could, the whole thing can fit in my car. It looks like a clay on car when I drive, and pull this thing out. Um, it comes out in pieces. But yeah, we set it up. It goes up about 25 feet. Michelle Kinsey (38:24): Mm-hmm. Lindsay Montgomery (38:24): It takes four people to set up, but we can set up anywhere outside. Um, and we'll be setting up, and sometimes indoors as well, depending on what the ceilings are like, where we'll be performing. If there's something we can attach to where we are, we'll try to do that. (laughs) Otherwise, we can bring the rig. (laughs). Michelle Kinsey (38:38): You're ready to go. Lindsay Montgomery (38:38): Right? Michelle Kinsey (38:39): You're ready to go. Uh, Cheryl, uh, talk a little bit about why you decided to add the saver part of it, why you decided to add, uh, you know, what I think, you know, a really important kind of a food element to go along with all of the sips provided. Cheryl Crowder (38:54): Well, I feel like it's kind of just an evolution of Brewfest. Michelle Kinsey (38:56): Yeah. Cheryl Crowder (38:57): Um, so the, maybe something new to try along with that. Michelle Kinsey (39:02): Mm-hmm. Cheryl Crowder (39:02): I think that, uh, there are a lot of people who are not into drinking, so more of the NA products, and another thing to add to the ticket, um, as a value for it. Michelle Kinsey (39:13): Yeah. I think it's also cool to kind of spotlight what culinary students are doing- Cheryl Crowder (39:17): We are so- Michelle Kinsey (39:17): ...in [inaudible 00:39:18] right? Cheryl Crowder (39:18): ...so excited to have them be a part of this. (laughs) It's, yeah, it's just very exciting. Michelle Kinsey (39:23): Yeah. And we should probably point out that Magic City Sip and Savor is for those event goers age 21, and older. Cheryl Crowder (39:31): Correct. Michelle Kinsey (39:32): Is that correct? Cheryl Crowder (39:32): Yes. Michelle Kinsey (39:33): Because these will be tasty sips. Cheryl Crowder (39:35): They w- not all of them, but a lot of them. (laughs) (laughs). Michelle Kinsey (39:41): Where should people go, Cheryl, for more information about Magic City Sip, and Savor? Cheryl Crowder (39:47): Magic City Sip, and Savor in all the events downtown at downtownmuncie.org, uh, back/sip, and savor. But if you just go to events, you can see everything we have for the whole year. Michelle Kinsey (39:58): Uh, we should also, before we go, we should mention that there is kind of a VIP experience if you wanna add that on to your day, your Sip and Savor day. Cheryl Crowder (40:08): There- Michelle Kinsey (40:08): Talk a little bit about that, Cheryl. Cheryl Crowder (40:09): There is... The VIP starts at, um, Seven Rock Brew at, uh, seven, or at, at 12:30. So, VIP members will spend an hour there. Uh, we do have a shuttle so you can leave your car there. Offered, um, customs, and rods are giving rides back, and forth to MadJax, so you don't have to worry about finding parking, or anything like that. They'll drop you off, and pick you up. Um, and then it's a half an hour early entry into Sip and Savor. Michelle Kinsey (40:37): Awesome. And I understand at the VIP event, Foxy's performing, right? Cheryl Crowder (40:41): Foxy is performing. Michelle Kinsey (40:42): So, the vocalist, Foxy, will be there. Uh, there will also be a lot of live music at the actual Sip and Savor event- Cheryl Crowder (40:50): Correct. Michelle Kinsey (40:50): ...and the Muncie Makers Market, which is what? How many, how many makers are we talking about? Cheryl Crowder (40:55): We'll see how many she can get in there this time. Michelle Kinsey (40:58): Yeah! (Laughs). Cheryl Crowder (40:58): We, we kind of set up, and then Mott Danner who does an amazing job- Michelle Kinsey (41:01): Yeah. Cheryl Crowder (41:01): ...with the Makers Market will come in, and fill in every nook, and cranny with makers after that. So- Michelle Kinsey (41:07): Every single one. Cheryl Crowder (41:08): Yeah [inaudible 00:41:09]. Michelle Kinsey (41:08): Absolutely. Absolutely. Well, again, the event is April 4th from 2:00 to 5:00. And then also there is the VIP event an hour before that. And for all of the information, go to downtownmuncie.org. Thank you so much, Lindsay, and Cheryl for coming in to the IPR Studios for Pop of Culture. We really appreciate it. Cheryl Crowder (41:29): Thanks, Michelle. Lindsay Montgomery (41:30): Yeah, thank you for having me. Michelle Kinsey (41:32): And now for the rest of the arts, and culture happenings, Kara, why don't you kick us off? Kara DuQuette (41:37): I sure will. April 3rd is 1st Friday in Anderson. Check out exhibits, performances, and more at downtown locations from 5:00 to 8:00 PM. Michelle Kinsey (41:46): The whole shebang Women's Wellness Expo is Saturday, April 4th from 110 to four at the Horizon Convention Center in Muncie. The event will include more than 60 wellness resources, and vendors, panels, entertainment, and a restorative sound bath. Kara DuQuette (42:02): Oof, that sounds great. (laughs). Michelle Kinsey (42:04): She bang, she bang. You remember that song? Kara DuQuette (42:07): Yes, I do remember that song. (laughs) This weekend is your last shot to see the Muncie Camera Club annual jury show at Minnetrista. Through a range of subjects, and styles, these images invite you to see the world through fresh eyes, and experience artistry in every photo. The show closes Sunday, April 5th. Michelle Kinsey (42:24): The NCAA Final Four is this weekend in Indy, and there is no shortage of arts, and culture coolness to take in. The Indie Arts Council will host Swish, an immersive arts, and culture experience in downtown Indianapolis April 3rd through the 6th. More than 175 Central Indiana-based musicians, dancers, spoken word poets, and other performers will take center stage with live performances during the tournament across multiple venues. You can also check out more than 60 new sidewalk murals, and browse the new sidewalk galleries. Indiearts.org has details. Kara DuQuette (43:00): Okay. Some arts, and sport. Michelle Kinsey (43:02): Mm-hmm. Swish. (laughs). Kara DuQuette (43:05): And the March Madness Music Festival is Friday through Sunday, April 3rd through 5th on the American Legion Mall in downtown Indy. The fest will feature performances by 21 pilots, Zach Brown Band, Dominic Fike, and Post Malone. NCAA.com has more details. Michelle Kinsey (43:23): The Ball State Studio Band will perform at the Jazz Kitchen in Broad Ripple at 7:00 PM Tuesday, April 7th. This has become an annual thing. For the studio band, Friends of Pop of Culture, we are so proud of them. Kara DuQuette (43:37): Excellent. The funky band, Here Come The Mummies will perform at Anderson Paramount Theater, April 10th. And if you have not experienced this band before, no one knows who the members are because, yep, you guessed it. They perform as mummies wrapped from head to toe. The fun begins at 7:30 PM. Michelle Kinsey (43:57): Taylorville, a tribute to Taylor Swift will take over the Gas City Performing Art Center on April 10th. The tribute band takes audiences on a journey through Taylor's career. The concert begins at 7:00 PM. Kara DuQuette (44:09): The University Singers' 62nd Annual Spectacular is April 10th, and 11th at Emens Auditorium. The university singers have been recognized since 1964 as one of America's top collegiate entertainment organizations. The show will include songs by Aretha Franklin, Green Day, and more. Michelle Kinsey (44:29): Hey, send us your spectacular events. Go to Indianapublicradio.org/contact, then click Pop of Culture. Now, let's roll the credits. (laughs) Speaker 5 (44:42): Support for Pop of Culture comes from Stallings Wealth Management, and from you. You might have seen this week that a federal judge ruled against an executive order to defund public media. This does not reverse our loss of federal funding, so you are the reason local programming is still on IPR. Give today at IndianaPublicradio.org. Kara DuQuette (45:10): And that's our show. Our interim general manager, and executive producer is Angie Grimes. Michelle Kinsey (45:15): This week was produced by Luke Jones, who would like to remind guests that they are welcome to bring samples to the Pop Of Culture studios. Kara DuQuette (45:24): Thank you. We had production assistance from Andrew Montavon, and Stephanie Wiechmann. Michelle Kinsey (45:29): Our audio fellow is Maya Doss. Our show was hosted by me, Michelle Kinsey. Kara DuQuette (45:34): And me, Kara DuQuette. Pop of Culture is a production from IPR on the campus of Ball State University. [inaudible 00:45:43] So... You're getting so nervous. [inaudible 00:45:44] Prabhu Krishnan (45:44): (laughs) You are nervous? I should be nervous. (laughs)