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Host Jolene Ketzenberger talks with BJ Davis of Bee Coffee Roasters about the recent "Gilmore Girls" promotion and Indy's upcoming Caffeine Crawl and then learns more about pawpaws with Bob Wendt of Lost Forty Tree Farm.

Barb Coury, Chief Development Officer- Indiana Region: Duchess Adjei, Regional Communication Director- Indiana. After 100 years, the Red Cross in Indiana has a powerful history and unique celebratory events to share.

A discussion about this controversial ballot issue for Marion County residents - a .25% income tax hike - to help fund expanded IndyGo bus service and a bus rapid transit system.

MLK at IMA, Indie Art Colony and MLK Day at White River State Park

On this show, the Indiana Repertory Theatre celebrates our state's bicentennial with a collaboration called Finding Home: Indiana at 200; new Heartland Film President Craig Prater tells us how he fell in love with the silver screen; and local band Bullet Points gets ready to open for legendary Japanese Queens of Pop Shonen Knife. Plus folk legend Joan Baez tells us why she's still passionate about music and social justice after 50 years of touring.

Host Jolene Ketzenberger visits The School at Distelrath Farms to talk food and education, then hits the farmers' market with a local chef and bartenders preparing for a James Beard Foundation fundraising dinner in Indianapolis.

Looking at this year's Indiana Conference for Women with our guests, co-founders Billie Dragoo and Deborah Collins Stephens.

Host John Krull's interview with renowned NYT columnist and PBS NewsHour commentator David Brooks.

The annual discussion of the Indiana Author Awards, with guests Caity Withers, the Indiana Public Library Foundation Development Officer; and one of the 2016 recipients (and friend of WFYI) Phil Gulley.

Host Jolene Ketzenberger catches up with Iron Chef Michael Symon, talks awards with Vida's Layton Roberts and Roddy Kirschenman, gets the scoop on a new urban ag program with Purdue Extension's Emily Toner and checks in with Cannon Ball Brewing's Mark and Tania Swartz and chef Erin Kem.