Each morning, Wayne Norman has interesting guests from around the area stop in and visit. The interviews are great; funny, yet concise and informational.

Tune in each morning Monday through Friday and have breakfast with Wayne and his guests! You may also view a list of future guests

Past Morning Show Guests

Mon., Dec. 31, 2012
7:20 -
Beatles expert Mark Roy
Beatles expert and former WILI News Director Mark Roy talks about the Fab Four and discusses Beatles trivia.  To hear the interview, click here and scroll to December 26, 2014.

Mark Roy
Fri., Dec. 28, 2012
7:20 -
UConn Men's Basketball Coach Kevin Ollie
UConn Men's Basketball Coach Kevin Ollie
9:50 -
ECSU Professor Charlie Wynn
ECSU Professor Charlie Wynn with this week's installment of "Books on Parade"-- featuring books from the New York Times best seller list
Thu., Dec. 27, 2012
7:20 -
Author John Ramsey
Author John Ramsey talks about The History of Hartford Radio. Original airdate: December 6, 2011. To hear the interview, click here.
John Ramsey
Website Link: http://www.hartfordradiohistory.com/
Wed., Dec. 26, 2012
7:20 -
Dennis O'Brien and Susan Johnson
Dennis O'Brien and Susan Johnson discuss their recent trip to the German town of Bad Soden am Main, which may become Windham's "sister city."
Susan Johnson and Dennis O'Brien
Mon., Dec. 24, 2012
7:20 -
Mrs. Claus
Mrs. Claus makes her annual appearance, updating activity at the North Pole and taking calls from listeners. 
Mrs. Claus, with her candy cane cane and the 2013 WILI Weather Calendar, which features her picture
 
Mr. Claus couldn't make it this year
Fri., Dec. 21, 2012
7:20 -
Kathy Pekarovic, Gene Blain, Kyle Marsalisi, Keisha Martinez and Rachel Horvath
Windham High School Administrative Manager Gene Blain, Student Activity Coordinator Kathy Pekarovic, and students Kyle Marsalisi, Keisha Martinez and Rachel Horvath talk about Windham High School students’ 12/12/12 trip to Lindenhurst, NY (Long Island) with supplies for Sandy relief. 
Keisha Martinez, Kyle Marsalisi, Rachel Horvath, Gene Blain and Kathy Pekarovic
Website Link: http://helplindy.com/
9:50 -
ECSU Professor Charlie Wynn
ECSU Professor Charlie Wynn with this week's installment of "Books on Parade"-- featuring books from the New York Times best seller list
Thu., Dec. 20, 2012
7:20 -
Diane Wright and Peter Bachiochi
Diane Wright and Peter Bachiochi from the Windham Area Habitat For Humanity.
Diane Wright and Peter Bachiochi
Website Link: http://www.windhamhabitat.org/
8:15 -
Jeffrey Danforth
ECSU Psychology Professor Jeffrey Danforth discusses how to talk to kids about the tragedy in Newtown. 
Dr. Jeffrey Danforth
Wed., Dec. 19, 2012
7:20 -
Tom Callinan
Connecticut's First State Troubadour Tom Callinan talks about music and sings original Christmas songs. To hear an interview with Tom, click here and scroll to February 13, 2017. 
Tom Callinan
Website Link: http://www.crackerbarrel-ents.com/Callinan/bio.htm
Tue., Dec. 18, 2012
7:20 -
Windham Special Master Steven Adamowski
Windham Public Schools Special Master Steven Adamowski.
Steven Adamowski
Fri., Dec. 14, 2012
7:20 -
Ruth Alumbaugh
Ruth Alumbaugh discusses holiday cooking. To see some of her recipes, scroll down on this page. 
Ruth with her gluten free chocolate peanut butter and biscoff no-bake cookies

 

Romantic Willimantic "Let Them Eat Cake” Chocolate Cake Contest Rules and Guidelines (contest occurs in conjunction with the Chocolate Chip Stroll)

For the 9TH ANNUAL CHOCOLATE FESTIVAL!

1. Cakes must be chocolate! Chocolate of any kind is acceptable i.e. milk, white, dark, etc. Please place your cake on a non-returnable/breakable plate. We are not responsible for lost/broken plates.

2. Age categories are as follows; Child (up to 12 Yearsof age), Young Adult (13-19 Years), Adult (20 years old and Up). Entrants in the child category may have an adult to assist them in baking their cake as well as completing it (frosting, dusting, etc.). As much as possible, entries
should be the sole work of the entrant.

3. One entry per person.

4. Entries will be judged on taste (50%), Texture (25%), Appearance (10%), and Creativity/Presentation (15%).

5. Prizes will be awarded for best in age category and best Willimantic themed cake. Theme cakes may be entered for decoration only. Please specify. Other prizes may be awarded as possible.

6. Pre-registration is $5 per cake (check written out to TCD Thread City Development) due to: Ruth R. Hartunian-Alumbaugh, Taste of Home Field Editor, 227 Lewiston Ave., Willimantic, CT. 06226

Please specify "Cake Contest" on the bottom of the check. Include your name, address, phone number, and age category you want to enter in. Pre-registration deadline is February 7th (postmark).

Cakes will be accepted for competition on the day of the event. Fees go towards competition prizes and Chocolate Fest organizational costs.

7. Persons who are food service professionals/cake/culinary members are not eligible for competition. Persons who are related to judges or personnel involved in the competition may not enter into the contest.

8. Cakes must come with a list of ingredients provided the day of the competition. This will ensure prospective cake bidders allergy information, if needed.

9. Cakes must be dropped off at the City Side Deli (750 Main St.) building between 9 and 10 am on February 9th. Please let the person in charge know if your cake may be auctioned off when the contest is over. Cakes that are auctioned off will help provide funding for future Chocolate Festivals. Your cake will be accepted and all necessary paper work will be completed.

10. Prizes will be awarded at 2:45pm at City Side Deli. Please be present and take your cake home upon completion of the competition. Any cakes not claimed will be discarded. You will be provided with feedback sheets from the judges so you can know what they thought about your cake and so you will be prepared for future contests!

For more information, call Ruth R. Hartunian-Alumbaugh, Taste of Home Field Editor, at (860)423-9156.

Some of Ruth's favorite holiday recipes:

Favorite Yeast Roll Recipe-

Tested, tried, and true for over 18 years. I made this the first year we were married and have now taught my children how to make them, too. They take a good chunk of time but the recipe can be halved if you wish. In addition, if you make a whole recipe, you can shape and pre-bake the rolls so that when you need them, all you need to do is thaw them and brown them in the oven at 350 degrees for 8 minutes or so…just enough to brown them and make the house smell yummy!

2 T. dry yeast
½ cups warm water
5 cups milk
1 cup sugar
1 T. salt
12 cups flour plus some for rolling the dough and kneading it
2 eggs, lightly beaten
1 cup melted shortening
Softened butter, optional

Dissolve yeast in warm water. Heat milk to warm (about 100 degrees) and transfer to large bowl. Add sugar, salt, and yeast to milk. Gradually stir in 7 cups flour and continue stirring until batter with either a spoon or something like a Kitchen Aid (5 or 6 quart only) mixer. Add beaten eggs and melted shortening. Add remaining flour 1 cup at a time. Dough should be sticky in consistency.

Cover with a damp cloth and let rise until doubled in bulk. Punch down and let rest on floured board for 10 minutes.

Take about ¼ of the dough and roll out to ¼ inch thickness. Spread with soft butter. Cut wedge shapes to desired size (I like make a circle and then simply taking my pizza cutter and cut the dough into triangles and then I roll them up like crescent rolls). You can make clover leaf rolls, a loaf of bread, whatever you wish as far as shape. You can even put the dough in holiday shaped pans for a little more creative "umph” to your table.

Place dough on greased cookie sheet or into prepared/greased pan. You should be able to fit about 36 rolls to a sheet. Set aside in warm place to rise. Preheat oven to 400 degrees. When rolls have doubled in bulk, bake until almost done but not brown so you can freeze them when cool and use them later. If you plan to eat them right away, then bake till golden brown (about 10 plus minutes depending on the speed/heat of your oven). These rolls freeze really well. You’ll have a ton if you make once recipe.

It wouldn’t be a celebration at our house without this chocolate cake recipe. It’s easy to make and is very moist. Don’t use any special mold to bake it in; it will be too delicate and break off. This cake has seen us through countless birthdays, anniversaries, weddings, babies, and the like. You will like it, too, I am sure!

Ruth’s Moist Chocolate Cake

2 cups flour, scant
2 t. salt
1 t. baking powder
1 t. baking soda
¾ c. unsweetened cocoa
2 cups sugar
1 cup vegetable oil
1 cup hot, strong coffee
1 cup milk
2 eggs
1 t. vanilla extract
½ t. nutmeg

Place all dry ingredients into a bowl. Add oil, coffee, milk and mix and medium speed. Add eggs, nutmeg, and vanilla. Beat a few more minutes until well blended. Batter will be thin. Pour into greased and floured pans and bake at 325 for the following;

For 9 inch X 1 1/2 inch cake pans bake for 25-30 minutes
For 8 inch X 1 ½ inch cake pans bake for 25-30 minutes
For cupcakes (makes 2.5 dozen or so) bake for about 10 minutes

Frost with butter cream or twinkie type frosting. Cake freezes well.

--

This recipe could serve well under the church potluck supper category, ladies luncheon, Easter menu…take your pick. It is a non-fruited stollen as traditional stollens go. It is quite versatile and can be made ahead of time and frozen baked with a glaze or powder sugar topping to go on after thawing. I have made it and have found the results satisfying and tasty!

Stollen for a Crowd

2 1/2 cups warm water
1 package yellow cake mix
1/4 tsp. salt
2 pkgs. Yeast
4 1/2 cups flour
2-12 1/2 ounce cans of fruit filling (i.e. poppy seed, prune, etc.)

Mix together water, yeast, cake mix, flour and salt. Place in greased bowl and let rise until double. Divide in half and roll to a 12X18 sheet. Spread one can of filling on one half of the dough. Repeat with remaining dough and spread with other can of filling. Place on greased cookie sheet and let rise until double in bulk. Bake in a 350 degree oven for about 20 minutes or until golden brown. Cool completely and drizzle with glaze or powdered sugar. Freezes well.
I have a couple of cardboard cut outs to accommodate transporting these stolen. Cover well with plastic wrap and foil.

--

An American icon has just recently come to an end so I submit this recipe in honor of a company that I loved growing up. I have a ho ho story to go with it, too. But for now, this is a wonderful recipe that is very versatile. You’ll like it in various forms. Read on!

Twinkie Frosting

5 T. flour
1 cup milk

Shake above two ingredients in a jar and then cook over medium heat. Stir until thick. Cool completely.

Put cooled sauce in a mixing bowl and add the following;

1 c. sugar
½ c. butter
½ c. shortening
½ t. salt

Beat ingredients well and until light and smooth.

Put this in any cake layer, mix it with cake crumbs to make cake pop balls, or eat it with a spoon.

--

I traveled around the world last year with my family. For 42 days we were in exotic countries, trying cuisines we've never seen, drinking things we've never drunk, and making memories! I made a clip of my favorite moments of that trip on You Tube. Take a look at it here; http://www.youtube.com/watch?v=x_zft08-Yvs&feature=youtu.be&hd=1
During our trip, Biscoff cookies were served on one of the airlines. From that point on, I was hooked.
When I learned that there was a spread that you could get at a local store that tasted like the cookie, I went and bought 5 jars. I mean, hey, why go out and shop frequently when you can do it all at once? I love to eat the spread out of the jar. But you can use it as a substitute for peanut butter. I’ve done that with the recipe below. Please don’t hold me responsible if this becomes your new spread favorite!
I use oatmeal (uncooked) for this recipe but I think that you can use other flakey types of grain. The consistency may change a bit but the flavor will still be good. Let me know if you try something else!
This recipe is so easy and uses little of your heat/energy so I think it’s energy efficient, too. Make a double batch and watch them disappear. I wonder if they qualify for breakfast?

Gluten Free Chocolate Peanut Butter and Biscoff No Bake Cookies

2 cups sugar
4 T. cocoa
1 stick butter
½ cup milk
½ cup peanut butter
½ cup Biscoff spread
1 T. vanilla
3 cups oatmeal (or other "flake” such as amaranth etc.)
Waxed paper

In a heavy saucepan, bring the first four ingredients to a boil. After one minute of boiling, add the nut butter and spread, vanilla and oatmeal. Drop mixture by teaspoonfuls on wax paper. Let cool and harden. Store in an airtight container.

--

My mother in law gave me this recipe years ago. I tweaked it so it has now become my own. I submitted it to Taste of Home for their "Mrs. Holiday” contest. Although I didn't win the contest nationally, I won locally with the support of over 4,000 people who voted for me daily for over two months. This recipe was my contest submission. If you would like to see my 2 minute You Tube entry for the contest, go to http://www.youtube.com/watch?v=ouF7lANn2o4&noredirect=1 and take a look!
This recipe is versatile since you can "mix up” your vegetable choices. But keep them to the root vegetables since adding things that cook at various speeds will make for mush with some veggies and too firm for others.
You will LOVE this stew served with fresh, hot bread. I’ve served this recipe to Christmas Carollers in my neighborhood for years. It’s hard to keep leftovers.

(BURGUNDY) BEEF STEW

1 ½ pounds stew meat cut into 1 inch pieces and covered with;
¼ cup flour
½ teaspoon seasoned salt

1 cup red burgundy OR beef stock
2 large cubes beef bouillon OR 3 small
1 cup water
1 onion, peeled and quartered
3 medium potatoes cut into sixths (peeled or unpeeled)
2 celery stems cut in bite-sized pieces
3 medium carrots cut into bite-sized pieces
1 Tablespoon seasoned salt
1 teaspoon EACH of parsley, rubbed sage, and Italian herb seasoning
½ teaspoon rosemary


Place wet ingredients into a crock pot and then everything else. Cook on high for about 8 hours or over night. You can also place ingredients into a foil pan and bake it in your oven at 350 degrees for a couple of hours. If you need to, add more broth or wine if it looks as if more liquid is needed.

This recipe can be altered by adding or deleting any of the veggies. You can use mushrooms if you wish or even double the ones you like best.

This recipe freezes well and even doubles, triples, or quadruples well. If making larger quantities, oven usage will be necessary.

--

Where’s the chocolate? It’s right here! No celebration is complete without something that has chocolate in it, is it? I got this recipe from a friend in high school over 30 years ago. It has stood the test of time. It’s easy to make. It’s decadently rich and tasty. And it’s like eating on a cloud because it’s light and fluffy. Don’t substitute the butter; you need it for the flavor!

French Silk Chocolate Pie

1 cup butter
1 ½ cups sugar
4 eggs
2-3 blocks unsweetened chocolate
1 t. vanilla

While melting chocolate in a double boiler, cream butter and sugar together till creamy and well blended. Before adding chocolate, add vanilla. Make sure the melted chocolate is cooled before blending it with the creamed mixture. Add eggs, one at a time, and beat well in between additions. Pour into crusted pie tin (either already baked or graham cracker crust, whichever you prefer) and refrigerate at least 3 hours.

Recipe doubles, triples, quadruples well.

--

I have a confession to make on this one; I double the carmel/pecan part of the recipe because there is never enough of this sticky, gooey topping to go around in my house. My solution was to just double the sugars, syrup, and butter as well as the pecans. I love this recipe because you can literally make it now and freeze it for later. This makes holiday entertaining much easier since I can make this at MY convenience! I love make ahead things that save me time in the long run. And these home made sticky buns are worth the effort and preparation. I sometimes slice them thinner so I can get more mileage out of the dough! You will never eat another store made roll or bun again or look at it the same way after you try these.

Giant Pecan Sticky Buns

2/3 cups firmly packed light brown or dark brown sugar
2/3 c. light corn syrup
1 1/3 c. butter, softened
2 cups pecan pieces or halves (toasted is great!)
6 cups flour
1/3 c. sugar
2 packages Rapid Rise Yeast
1 ½ t. salt
¾ c. warm water
¾ c. warm milk
2 eggs
1 T. ground cinnamon
1 8 ounce package chopped or snipped dates

Heat brown sugar, corn syrup, and 6 T. butter in saucepan until sugar dissolves; stirring often. Pour into greased 13X9 baking dish. Arrange pecans evenly on the bottom.

In large bowl, combine 2 c. flour, granulated sugar, undissolved yeast, and salt. Stir water, milk, and 1/3 c. butter into dry ingredients. Stir in eggs and enough remaining flour to make a soft dough. Knead on floured surface till smooth. Roll dough to 24X18 inch rectangle. Melt remaining butter (about 2 T.); brush on dough.

Sprinkle with cinnamon and dates. Beginning at short end, roll up as for jelly roll. Pinch seam to seal; cut into 8 pieces. Place in pan, cut sides up. *Cover tightly. Refrigerate 2-24 hours. Remove from fridge. Uncover dough; let stand for 10 minutes. Bake at 375 for 30-35 minutes or until done. Invert onto serving tray.

*To freeze; place dough in prepared pan; wrap airtight with plastic wrap. Freeze up to 4 weeks. To bake, remove from freezer; unwrap. Thaw at room temperature 1-2 hours. Let rise in warm place till doubled (about 1 ½ hours). Bake as directed.

Gingerbread Galore

This recipe is easy, tasty and can be stored in your refrigerator when you have time to roll and bake them. If you don’t have time to roll and bake them, you can simply place the dough in a log shape in some waxed paper and twist the ends so you can slice and bake them at a later time.

The dough mixes up easily and doesn’t even require a greased cookie sheet to bake. They need to sit for a few minutes on the cookie sheet after they are baked or they will fall apart and be hard to handle. When rolling this dough make sure the table or board is well floured; this dough is very sticky.

¼ cup boiling water
¼ cup butter
¼ cup shortening (using half butter and half shortening makes the cookie tastier)
½ cup brown sugar
½ cup molasses (any kind, suit your tastes)
3 scant cups flour
1 t. baking soda
1 t. salt
½ t. ginger
½ t. grated nutmeg (fresh, if possible)
1/8 t. cloves, optional

Pour water over butter/lard and add sugar and molasses. Add dry ingredients gradually to the sugar mixture. Chill thoroughly. Preheat oven to 375 degrees. Roll dough thin and cut into shapes desired. Bake 8-10 minutes. Makes 3 plus dozen.

--

I made up this recipe since I am spread crazy this year. Nutella (or hazelnut spread) makes this recipe even more tasty and yummy. It’s a show stopper. And it takes only minutes to prepare it. But you need to refrigerate it over night for it to meld together properly. I promise that if you make this and take it with you or even serve it at home, you will not have to worry about leftovers. If you do have some, call me!

Nutella Cream Roll
(must be made one day ahead of time)

1 pint heavy whipping cream
1-1 ½ cups Nutella/Hazelnut spread
1 package Nabisco "Famous Chocolate Wafers”
1 T. Kahlua, optional
Coconut, chopped nuts, topping optional

Whip cream until it is almost to a spreading consistency. Add Nutella (and kahlua if you are using it!) and incorporate into the cream.

Spread a small amount of the creamy mixture on each cookie and assemble as a log on a long platter. With remaining cream, cover the caterpillar-looking cookie log so it is entirely covered. Refrigerate over night.

Sprinkle with coconut, chopped nuts, cherries, etc. if you wish. Slice on an angle for fancy eye appeal!

--

Over 10 years ago, when my husband turned 50, I hosted a party for him. This was one of the menu items. In a time when we are striving to eat healthier and fresher and more local, this recipe fits the bill for all of the above. It is also colorful with the traditional red and green colors.
You need to plan your time wisely when you make this since you need to make the marinade and marinade some of the ingredients for a couple of hours (if not, over night). You can toast the bread croutons the day you want to use them. Use day old bread; no need to get the expensive stuff. And if you don’t like sour dough bread, use other croutons. Home made croutons are cheap and can offer more flavor, especially if you use different kinds of bread!

Panzanella Salad

3 T. red wine vinegar
1 ½ T. extra virgin olive oil
¼ t. salt
¼ t. ground pepper

Mix above four ingredients and add to the following to marinate for 2 hours;

2-3 cloves garlic, minced
2 c. chopped tomato
1 c. chopped seeded peeled cucumber
½ c. chopped green pepper
½ c. chopped red pepper
¼ c. chopped red onion
1 can (15 oz) garbanzo beans, drained

Then add the following just before serving;

¼ c. chopped fresh basil
½ c. fresh chopped parsley
½ c. crumbled feta cheese

4 c. cubed sour dough bread, toasted

If you wish to add meat, have some grilled chicken, shrimp, or whatever you wish on the side for your carnivorous friends!

Paradise Roll

My mother-in-law has made this roll for many years for special occasions. Everyone wants their fair share when it’s time to serve it. Even if you don’t particularly like dates, you’ll probably like this.

½ cup milk
½ cup cream
1 pound chopped dates
1 pound baby marshmallows
1 cup chopped walnuts
1 package finely crushed graham cracker crumbs, reserving 1 cup

Mix all ingredients together by hand. Shape into a roll that is 3 inches in diameter to 12 inches long. Roll the roll in the reserved 1 cup of graham crackers. Wrap tightly in plastic wrap or foil. Refrigerate for 12 hours or more. Slice and eat plain or with a dollop of whipped cream- top with a cherry (red or green could be nice!).

Peppermint Twist Log

For cooks who love to have a challenge and who love the tastes of chocolate, mint, and whoopie pie cream filling, this is the recipe of all recipes. Admittedly, it is costly to make and time intensive. But it’s pretty impressive when it’s time for dessert! This recipe also freezes well so you can make it and freeze it for later. One year, I made two of them. The first time I tried the recipe, it didn’t work. I had to alter the recipe and the result is what you have here. Your family and guests will thank you for this tasty treat.

For the cake;
5 eggs, separated
½ cup powdered sugar, sifted
1 t. vanilla
2 T. all purpose flour, sifted
4 T. cocoa powder, sifted
1/8 t. salt
½ t. cream of tartar

Preheat oven to 325 degrees. Line a shallow 8X12 inch pan with greased parchment paper and set aside. Beat the 5 egg yolks until creamy. Gradually add powdered sugar and continue beating until smooth. Add vanilla, flour, cocoa, and salt. In small blow, whip the 5 egg whites with the cream of tartar until stiff (but not dry). Fold lightly into the egg yolk mixture. Spread batter into the prepared pan so that it is ¼ inch thick. Bake for about 25 minutes or until cake springs back in center when touched. Let cool in pan about 5 minutes. Reverse pan on a clean towel that has been dusted with powdered sugar. Peel off paper and trim off crust edges. Roll cake around a 2 to 3 inch thick wooden dowel to let cool completely, about 2 hours. You can also just leave it cool in the towel if you don’t have a dowel.

On to the filling preparation!

For the Filling;
5 T. flour
1 cup milk
(shake these two ingredients in a jar and then cook over medium heat. Stir until thick. Cool completely).

In a mixing bowl, add the following to the flour/milk sauce and beat until smooth;
1 cup sugar
½ c. butter (room temperature)
½ cup shortening
½ t. salt
3 T. crushed peppermint candy/candy cane

On to the icing!

8 ounces bittersweet chocolate
½ cup heavy cream
2 T. butter
1 T. powdered sugar

Place chocolate in large heatproof bowl. In small saucepan, over high heat, bring the cream, butter, and powdered sugar to a boil. Pour the hot mixture over the chocolate and whisk constantly until the chocolate has completely melted and the mixture is smooth. Set aside to cool until warm to the touch, about 10-15 minutes.

Cake Assembly;
When cake is cooled, unroll cake on a flat surface and remove dowel. Spread the filling mixture evenly over the surface of the cake (gently!). Turn the cake so that the long side of the cake is towards you and reroll it using both hands. Then gently roll the cake, seam side down, onto a serving plate and allow to chill for at least 1 hour.

After chilling, remove the cake from the refrigerator. Pour the icing over the entire surface of the cake and top with crushed peppermint candies. Return to the refrigerator to chill once again if you wish.
Serve with a serrated knife, slice with a sawing motion.

QUICK AND EASY HOMEMADE CRANBERRY RELISH

4 cups raw cranberries
2 unpeeled oranges, seeded
½ cup crushed fresh pineapple
1 cup sugar
Put all ingredients except sugar into a food processor and throw the switch until all ingredients are well-blended. Add sugar and mix well. Chill at least overnight.
9:50 -
ECSU Professor Charlie Wynn
ECSU Professor Charlie Wynn with this week's installment of "Books on Parade"-- featuring books from the New York Times best seller list
Thu., Dec. 13, 2012
7:20 -
Norman Stevens
Nine-inch wooden spoon collector Norman Stevens talks about the spoons in his new book "A Gathering of Spoons: The Design Gallery of the World's Most Stunning Spoons."  To hear the interview, click here.
Norman Stevens holding a wooden spoon in the shape of a frog
 
Several of the more than 300 9" wooden spoons from Norman's collection
Wed., Dec. 12, 2012
7:20 -
Author Robert Steele
Author and former 2nd District Congressman Robert Steele discusses his novel "The Curse: Big-Time Gambling’s Seduction of a Small New England Town," and talks about his father, legendary WTIC morning announcer Bob Steele.  To hear the interview, click here.
Bob Steele
 
Bob's father was the legendary WTIC morning man Bob Steele, who made a posthumous visit to the 2006 WILI Boom Box Parade
Website Link: http://www.rhsteele.com
Tue., Dec. 11, 2012
7:20 -
Chris McNaboe, Gail Zeiba, Barbara McClintock, and Normand Chartier
Chris McNaboe, Executive Director of Horizons, Gail Zeiba from the Willimantic Public Library, children's author and illustrator Barbara McClintock, and watercolor artist Normand Chartier talk about the pilot program "Story Line" which encourages children to visit art galleries.
Barbara McClintock, Chris McNaboe, Gail Zeiba, and Normand Chartier
Mon., Dec. 10, 2012
7:20 -
Shawn Maynard and Becky Putnam
Shawn Maynard, Executive Director of the Windham Hospital Foundation and Becky Putnam, Director of Volunteers talk about the Windham Hospital Auxiliary.
Shawn Maynard and Becky Putnam
Fri., Dec. 7, 2012
7:20 -
Kelly Folan and Zak Quamme
Kelly Folan and Zak Quamme talk about Windham High's Fill the Bus Food Drive.
7:45 -
State Comptroller Kevin Lembo
State Comptroller Kevin Lembo discusses the state's growing budget deficit.  To hear the interview, click here and scroll to July 2, 2013. 

Kevin Lembo
9:50 -
ECSU Professor Charlie Wynn
ECSU Professor Charlie Wynn with this week's installment of "Books on Parade"-- featuring books from the New York Times best seller list

Charlie Wynn
Thu., Dec. 6, 2012
7:20 -
Spencer Reese
UConn music student Spencer Reese, who has written the score and libretto for "Always Hope," a new opera about the Holocaust starring UConn voice students.
Spencer Reese
Website Link: http://jorgensen.uconn.edu/events/view.php?id=340
Wed., Dec. 5, 2012
7:20 -
Tony Lent and Pat Supernant
Tony Lent and Pat Supernant from the Mansfield Independent News. 
Pat Supernant and Tony Lent
9:30 -
Legal Ease with attorney Pat Prue from the Prue Law Group
Legal Ease with attorney Pat Prue from the Prue Law Group discussing end of year planning.
Pat Prue
Website Link: http://www.pruelawgroup.com
Tue., Dec. 4, 2012
7:20 -
Richard Tariff
Richard Tariff, Director, EastConn Adult Education and Community Programs. 
Richard Tariff
Website Link: http://www.eastconn.org
Mon., Dec. 3, 2012
7:20 -
Pam Roberts, Steve Ossias, Kiev Federowicz, and Melissa Rood
Pam Roberts (Assistant Director), Steve Ossias (Scrooge), Kiev Federowicz (Bob Cratchit), and Melissa Rood(Isabel/Ghost of Christmas Present) talk about the Storrs Congregational Church's production of "Scrooge: The Musical." 
Melissa Rood, Steve Ossias, Kiev Federowicz, and Melissa Rood
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