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It's the Fourth of July and a good time to talk Jello molds, vintage recipes and breaded tenderloins. Host Jolene Ketzenberger talks with food enthusiast Lynne Steinhour Habig and then visits with Nuvo Newsweekly's Sarah Murrell. Next is a talk with Courtney Yarborough from IUPUI and then musician/comedian/tenderloin blogger Rick Garrett.

A group of Indy chefs hit the James Beard Awards in Chicago last week and Host Jolene Ketzenberger was with them. This week, she talks with chefs Jonathan Brooks, Thom England, Peter Schmutte and Greg Hardesty about what the Beard Awards really mean.

Annual IndyFringe Winter Magic Fest, the second half of Phoenix Theatre's season, and Landmark Columbus.

In March of 2015, Scott County made headlines with a major spike in HIV diagnoses relative to needle sharing. What's the status one year later?

Clustertruck, entrepreneur Chris Baggott's newest venture debuts this week and host Jolene Ketzenberger catches up on all the details. Then it's a visit with Dee Alderman about Gram's Jams before talking custom knives with Aric Geesaman and Eric Smith of Ash Blaeds (cq).

Host Jolene Ketzenberger talks place-making with Stevi Stoesz Kersh of the Indianapolis City Market and discusses online farmers' markets with Nick Carter of MarketWagon.com and Twinkle VanWinkle of HoosierHarvestMarket.com.

In this encore episode, host Jolene Ketzenberger talks with Jason Weurfel of Books & Brews about hitting three years in business, the company's new franchise locations and how the brewery and used bookstore idea came about.

On today's show we talk about the Indy 500, and learn more about efforts to increase diversity in racing.

Today we revisit a few of the most interesting conversations we had this week, including discussions on critical race theory, American culture in the late 80's and 1990's, and the future of space tourism.

While food takes center stage at the city's finest restaurants, good service is an important element for the best possible experience for diners. Host Jolene Ketzenberger talks with a cross-section of industry leaders about service, what makes it good and what needs to be done to make it better.