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Chris Smith’s first encounter with okra was of the worst kind: slimy fried okra at a greasy-spoon diner.Despite that dismal introduction, Smith developed a fascination with okra, and as he researched the plant and began to experiment with it in his own kitchen, he discovered an amazing range of delicious ways to cook and eat it, along with ingenious and surprising ways to process the plant from tip-to-tail: pods, leaves, flowers, seeds, and stalks. Smith talked okra with chefs, food historians, university researchers, farmers, homesteaders, and gardeners. The summation of his experimentation and research comes together in The Whole Okra: A Seed to Stem Celebration (2019, Chelsea Green), a lighthearted but information-rich collection of okra history, lore, recipes, craft projects, growing advice, and more.The Whole Okra includes classic recipes such as fried okra pods as well as unexpected delights including okra seed pancakes and okra flower vodka. Some of the South’s best-known chefs shared okra recipes with Smith: Okra Soup by culinary historian Michael Twitty, Limpin’ Susan by chef BJ Dennis, Bhindi Masala by chef Meherwan Irani, and Okra Fries by chef Vivian Howard.Chris joins Walter Edgar for a conversation about all things okra.

New online scams keep showing up and they are costing families many millions of dollars each year. Our next guest is going to share with us five ways you can help prevent those losses. Mike Switzer interviews Chris Cabri, a certified financial planner with Wells Fargo Advisors in Greenwood, SC.

Our state has many resources for small businesses these days. 21 of those happen to be the Small Business Development Centers that are located across South Carolina. One of which recently won the SBDC Excellence and Innovation Center Award for 2022 from the US Small Business Administration. Mike Switzer interviews Ben Smith, Region Director for the Clemson Area Small Business Development Center at Clemson University.

The Medical University of South Carolina recently made a move to strengthen their research commercialization efforts for new healthcare-related products and services. Mike Switzer interviews Dr. Mike Yost, CEO of the newly-formed Zucker Institute for Innovation Commercialization in Charleston, SC.

This week Bobbi Conner talks with Dr. Neena Champaigne about one additional disease, recently added to the newborn screening test, for all infants born in S.C. Dr. Champaigne is an Associate Professor in the College of Medicine and Division Chief of Pediatric Genetics at MUSC.

This week Bobbi Conner talks with Dr. Andrea Rinn about the connection between heart health and sleep. Dr. Rinn is a physician in the Department of Pulmonary, Critical Care and Sleep Medicine at MUSC.

The dried wood of osage orange is prized for firewood as it has the highest BTU on charts that rank that property among native trees.

Why should somebody else—anybody else, whether it’s a program annotator or a radio announcer—tell me that a piece of music is “sad,” or happy, or light, or charming, or profound, when no two people ever have precisely the same reaction to the same piece? One person’s “sad” may be another’s “noble,” and one person’s intense and penetrating may be another’s pretentious and annoying.

Mike Switzer interviews John Warner, a serial entrepreneur and founder of Innoventure in Greenville, S.C. John talks about Clemson University exploring the possibility of establishing a small business incubator in the Anderson, SC Research Park.

Clathrus columnatus, commonly known as the column stinkhorn, is a saprobic species of basidiomycete fungus in the family Phallaceae. It has a widespread distribution, and has been found in Africa, Australasia, and the Americas.