Wisconsin at South By Southwest, Food Friday, Real-Life Villains

Air Date:
Heard On Central Time

The date today is 3-1-4, which only means one thing to foodies: PIE. Veronica Rueckert and Gene Purcell talk to a pie enthusiast on this Food Friday about some of his favorite pie recipes. They also talk to a Wisconsin music reporter about the Badger State’s presence at this year’s South by Southwest music festival, and they talk to a historian about some of history’s lesser-known villains.

Featured in this Show

  • Wisconsin Makes Its Mark On Austin's SXSW Festival

    This year marks Wisconsin’s biggest presence yet at Austin’s South By Southwest music festival. Bands like PHOX, Vic and Gab, and High Bob and the Hustle are performing official shows, while over thirty Wisconsin acts are being featured at the MilwaukeeHome Stage. South By Southwest has become a wildly successful show of music, film, and technological talent from around the country. On Friday, Central Time is playing music from Wisconsin bands at the festival throughout the show.

    The songs featured on Central Time include:
    “Blame Me” by Hugh Bob and the Hustle:

    “When You Walk Into The Room” by Vic and Gab

    “Evil” by PHOX

    “Boogie” by Klassik

    “Better” by Fever Marlene


  • Food Friday: Pies

    Unofficially, March 14th — or 3/14 — is Pie Day! WPR’s own resident pie enthusiaist discusses his favorite pies to make and shares some of his favorite recipes.

    Michael Leland’s Chocolate Stout Silk Pie


    • 1 1/2 cups crushed graham crackers
    • 1/3 cup melted butter


    • 12 oz. semi-sweet or bitter-sweet chocolate (chocolate chips work well)
    • 6.5oz of mini marshmallows (or 24 large marshmallows) (I use mini-marshmallows because they’re easier on my blender motor)
    • pinch of salt
    • 2/3 cups stout beer
    • 1/3 cup evaporated milk
    • 1 tsp. vanilla
    • 1 T creme de cacao (light or dark will work)

    Pre-heat oven to 350° F. Add melted butter to crushed graham crackers and mix until well blended. Using fingers, press crust mixture into bottom and up the sides of a pie pan. Bake crust for about 6 minutes until set. (You canalternatively use a ready made graham cracker crust.)

    Place chocolate, marshmallows and salt in a blender.
    In two separate saucepans (in order to prevent curdling), heat stout and evaporated milk until very hot, but not boiling.

    Pour stout and milk into blender, let marshmallow and chocolate melt for a minute, and blend for one minute. Add vanilla and creme de cacao and blend. Pour into the crust and refrigerate overnight. Garnish with whipped cream.

    YIELD: 8 Servings
    Source of Recipe: Tapps Brewpub & Steakhouse, New Brunswick, Canada

    Michael Leland’s Pork Pie with Cider and Apples recipe

    Crust dough

    • 1 C lard or Crisco
    • ½ t sea salt
    • 1 ¼ C boiling water
    • Beaten egg for glaze (optional)
    • 5 C all-purpose flour


    • 1 lb ground pork
    • ½ T sea salt
    • 1 lb cubed pork
    • 1 t ground black pepper
    • 3 oz bacon, ground or chopped
    • ½ t ground nutmeg
    • ¼ lb onion, chopped
    • ¼ lb tart eating apple, peeled and chopped
    • 6 T hard cider
    • 2 T sage, chopped

    Chop the lard or Crisco into bits and melt it in the boiling water. Pour into large bowl with the dry crust ingredients. Work it into a paste and then form a ball. Cut away one-fourth of the dough to use for the top of the pie. Roll out the larger piece to form a circle

    Build the crust by placing a 9-ish-inch pan (I use a springform) inside the circle of dough and mold the walls of the pie around the pan. Help the crust keep its shape by wrapping a sheet of waxed paper around the sides and then tie a piece or two of string around it.

    Remove the pan and fill the crust with the filling ingredients which you have mulched together. Press the filling in so that it is tightly packed to the top. Cover with the other circle of dough and crimp the two pieces together with your fingers. Cut a small hole in the top for venting, and if you’d like, brush the top and sides with the beaten egg.

    Bake at 400 for 30 minutes to firm up the crust and give it some color. Turn the heat down to 325 and cook for two more hours. Check the pie occasionally and cover the top with foil or waxed paper if it begins to color too deeply (this has never happened to me). Remove the pie from the oven and take off the wax paper and string. If you’d like, brush beaten egg on the pie again and return to the oven for 10 more minutes.

  • Historian Offers Us Profiles Of America's Real Life Villains, Scoundrels, and Rogues

    From James DeWolf to Mildred Gillars, a historian talks about some of America’s lesser known real-life villains.

Episode Credits

  • Veronica Rueckert Host
  • Rob Ferrett Host
  • Galen Druke Producer
  • Amanda Magnus Producer
  • Chris Malina Producer
  • Piet Levy Guest
  • Michael Leland Guest
  • Paul Martin Guest

Related Stories