The Making of “Sacramento”

Laura and Al with Carmichael Dave at KHTK Radio

Get a behind the scenes look at the making of a State of the Re:Union episode.

This video takes us to Sacramento, California. There’s no over-estimating the love fans here feel for their Sacramento Kings, one of the city’s few big attractions.  But last winter, the King’s owners put in motion a plan to move the team down to Anaheim, and fans here reacted more powerfully than anyone could have imagined.  We follow the ups and downs as the dramatic—and possibly final—Kings season unfolds.  You’ll get a firsthand look at just what goes into quilting together pieces of an episode to create an hour of radio storytelling, and what makes Al tick (sweet potatoes from Boston Market, for one.).

All Hands on Deck

There’s been a lot of bad news coming out of Sacramento lately: homelessness, the foreclosure rate, unemployment, political gridlock in a state crippled by the recession.  Add to that a stubborn case of politics fatigue, and you’ve got a lot of reasons to write off this city.  But we trekked to California’s beleaguered state capital to peek behind the national headlines and find out who keeps this city running—day in, day out—despite all that’s going wrong.  And we left with the realization that people in Sacramento are remaking the American city, in surprising and deeply moving ways.

For instance, after severe budget cuts jeopardize Sacramento’s biggest and best-loved park, a fifth grader masterminds a solution to help save it.

We follow the emotional ups and downs of die-hard fans as the threat to move their beloved basketball team, the Sacramento Kings, unites them as a community with one voice and cause. Also, Explore Sacramento’s tent city, and the people working to find innovative solutions to assist in resolving this crisis spanning many years. Al will give you a guided tour of all of these things involving facets of survival and community helping to bridge a divided community.

To find out more how the story unfolds, listen to the full episode of Sacramento, CA: All Hands on Deck.

Entrepreneurs at Work

Cleveland, Ohio, is a city that was made by entrepreneurs. John D. Rockefeller started Standard Oil there. The General Electric Company built one of the nation’s first industrial parks in Cleveland. But for a few decades, that is not what it has been known for.

Instead, thanks to the polluted Cuyahoga River catching on fire back in 1969, it has been known as “the mistake on the lake,” a reminder that it had been a city that had become a shell of its former manufacturing-era glorious self. However, thanks in large part to its dirt-cheap rents, Cleveland is being embraced by a new generation of entrepreneurs as a place to put their dreams into motion.   ………………………………………………………………….

This is a now a city of entrepreneurship in a range of incarnations … in the classic business sense, yes. But Cleveland’s also a city of people turning their entrepreneurial sense on the place around them– in their childrens’ education, in the environment, even in beer. This is an hour of entrepreneurial stories, taking a look at that go-get-’em-and-seize-your-dreams energy in a variety of forms.

To hear the full rundown of the many different ways the community that “rocks” is rocking even more, click on Cleveland, OH: Entrepreneurs at Work.

One of State of the Re:Union’s very own producers, Tina Antolini, gives a peek of behind the scenes action you’ll hear about in our newest installment of the fall season episodes, just click to listen: Cleveland, OH: Entrepreneurs at Work.

I have an exercise for you. If you were trying to describe what Cleveland, Ohio, tastes like, what would you say? Have any idea where to start? Maybe those of you familiar with the Polish or Italian heritage in the city might inch towards pierogi or salami territory. But, after a week of reporting there for SOTRU’s episode, I have a whole other idea of what Cleveland tastes like, and I can say with 100 % certainty, it is nothing like I’d imagined. Try this: buttered. popcorn. pots. de. crème.

The last of Greenhouse Tavern's Buttered Popcorn Pots de Creme.

This was the capstone to the kind of meal everyone should have when they go to a new city, a meal of abundant revelations … One that showcases the bounty of the region, but in a way that’s never show-offy. Such is the meal SOTRU host, Al Letson, and I had at Greenhouse Tavern in downtown Cleveland. Greenhouse Tavern is the baby of chef Jonathon Sawyer, a Cleveland native who spent years in the NYC kitchens of famous chefs, only to come back home when his kids were born and open Ohio’s first certified green restaurant. At the Tavern, that doesn’t just mean highly efficient low flow toilets and a compost pile out back (though they have those), it means efficiency in how animals are used, and sustainability in how ingredients are sourced. It was no accident that nearly every dish we tried featured pork in some form or another; when you’ve got a whole local pig to butcher on a regular basis, you better get creative in how to use it (one staff member told me you end up with 20 to 30 pounds of pure fat each time. And that can only mean… lots and lots of sausage.).

The ingenuity with which those pigs are used is what impressed me: pig tongue dolmas, for example. Greenhouse Tavern has a whole roasted pig’s head on the menu, but they have to remove the tongue, because it cooks more quicky than the rest of it. Hence the dolmas, which are not recognizable as anything even slightly resembling a tongue. Instead, they just taste like very moist minced pork, mixed with raisins and spices, and wrapped in romaine leaves that have been lightly pickled. Another example: the appetizer that I might champion as one of the best bar snacks ever: pork cracklins tossed with crisp fried hominy, pickled red onions, lime juice and cilantro. Porky, crunchy, and pickley, all at once.

The Tavern even has a daily changing menu item called “the fifth quarter,” which is a play on the butchering technique that divides an animal into four quarters, and whatever extra falls out—the intestines, the brain, what have you—well, that’s the fifth quarter. The night we were there it was rabbit spanikopita, and, let me tell you, if that’s produced from leftovers, we should all be so lucky to scraps lying around.

But back to the dish that has indelibly stamped itself into my memory of Cleveland. The story behind the buttered popcorn pots de crème is that they emerged out a of a quasi-joke one night. Greenhouse Tavern’s pastry chef, Matt Danko, saw a bag of stale popcorn in the restaurant, and said offhand that they should make a caramel corn flavored custard. The chef told him to go for it, and then he turned out not to be kidding. Matt makes the pots de crème by whipping up a batch of popcorn and then infusing cream with it, turning that into custard, and adding a topping of caramel and sprinkle of sea salt. What you get is what caramel popcorn would be if it had been transported into some sort of ethereal realm. Light, evoking the best buttery popcorn you’ve ever had, but with the dark “roastiness” of caramel and spike of salt. If this is what Cleveland tastes like, it tastes damn good.

The New Old West

People are few and far between in Wyoming.  Those that do live here prize tradition, self-reliance, and their connection to the land.  So when change comes to the high plains—an oil boom, a minister with new ideas—communities here are tested.   And neighbors have to strike a balance between preserving their independent way of life, and learning to rely on one another. We trek to the small towns and remote ranches of Wyoming, meeting people as they adapt to the New Old West.

People in Wyoming have had their fair share of wrestling with the demons of humanity. During this episode, Al explores the stories that have started changing the face of this once-rugged human terrain.

To listen to the full episode of Wyoming: The New Old West, click here. Following  are the latest in the collection of fall episodes: Cleveland, OH and Sacramento, CA, set to be released over the next two days.

Defending the Gulf

 After Hurricane Katrina ravaged the area, Mississippi Gulf Coast residents were forced to come together to deal with the aftermath. Then, just as they were starting to get back on their feet, the BP Deepwater Horizon disaster dumped millions of barrels of oil into the water just off their shores.

Cumulatively, these events have made environmentalists out of a whole lot of Gulf Coast residents who may not have considered themselves as such. Al will take you an hour of stories about the fight for the natural world Gulf Coast bringing residents together, both with one another and with unlikely partners—and how, in some instances, that fight is turning out to be exactly what a community needed to survive.

You’ll learn about Turkey Creek, where a historic African-American community fights for its survival with the unlikely allies of rare birds and the Audubon Society. Al will also talk to a resident combing the beach for sea turtle strandings that they fear are related to the oil spill. We’ll also hear about former spill cleanup workers fighting for recognition of what they believe are oil-exposure-related health problems.

To enjoy the entire Mississippi Gulf Coast: Defending the Gulf episode, click here. There are three new episodes queuing up for you to enjoy, and we will keep you posted as they come. Episodes to look for: Wyoming; Cleveland, OH; and Sacramento, CA.