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“F” is for Fireproof Building (Charleston). Built to serve as the Charleston District Records Office, the Fireproof Building is often called the first building of fireproof construction in the United States.

“M” is for Manning, Richard Irvine (1789-1836). Governor, congressman.

This week Bobbi Conner talks with Dr. Sylvia Szentpetery about children and asthma during the pandemic. Dr. Szentpetery is an Assistant Professor of Pediatrics and a pediatric pulmonologist at MUSC Children’s Health.

This week Bobbi Conner talks with Dr. Charlie Strange about rare diseases. Dr. Strange is a Professor of Pulmonary and Critical Care Medicine at MUSC.

Our program today features an excerpt from the University of South Carolina Moore School's recent Economic Outlook Conference. Today's excerpt comes from Mick Mulvaney, former White House chief of staff, South Carolina congressman and acting director of the Consumer Financial Protection Bureau.

You probably already know that cardiovascular disease is the leading cause of death in the world. Our next guest’s company is targeting that problem with a new drug delivery platform that won them the most recent Innovision Technology Development Award. Mike Switzer interviews Matthias Bruegelmans, CEO of Elastrin Therapeutics in Greenville, SC.

After switching from pig farming to grains and subsequently surviving a hurricane, drought, and flood, our next guest’s farm received some significant recognition when their waffle and pancake mix was named a runner-up in the food category in the most recent Garden and Gun magazine Made in the South awards program. Mike Switzer interviews Will Altman, founder of Altman Farm and Mill in Florence, SC.

Garden and Gun magazine recently announced their latest winners in their annual Made in the South awards program. Our next guest’s fabric design company was a runner-up in the Home category. Mike Switzer interviews Emily Daws, founder of Emily Daws Textiles in Johns Island, SC.

In their new book, Taste the State: South Carolina's Signature Foods, Recipes, and Their Stories (2021, USC Press), authors Kevin Mitchell and David S. Shields present the cultural histories of native ingredients and showcase the evolution of the dishes and the variety of preparations that have emerged. They talk with Walter Edgar about true Carolina cooking in all of its cultural depth, historical vividness, and sumptuous splendor—from the plain home cooking of sweet potato pone to Lady Baltimore cake worthy of a Charleston society banquet.