Daniel Caruth

Morning Host/Producer

On today's show, we find out how the recent COVID-19 surge in the state is impacting in-person visitation at Arkansas Department of Corrections facilities. Plus, we have details about a new bicycle technician program that could be coming to Northwest Arkansas Community College later this year. And, we have information about a new summer program launched by the Women's Foundation of Arkansas for women of color who are enrolled in STEM studies.

This year, the Women's Foundation of Arkansas launched the Tjuana Byrd Internship Program. The 10-week summer program, named for the WFA's first black president, provides women of color enrolled in Arkansas universities a paid internship with one of four Little Rock-based companies that focus on science, technology, engineering or mathematics. 

On today's show, our last new show of 2020, we speak with parents, teachers and therapists about the concerns they have for students during the pandemic. Plus, we look back at our Fayetteville Roots Festival archives series and look ahead for other ways to celebrate live music. And, we wrap up the show with another holiday recipe, this time a cranberry upside-down cake from Aria Kaga. 

Courtesy / Brightwater

We're asking local chefs and food industry employees about their go-to holiday recipes. Today, Aria Kaga, an instructor at Brightwater in Bentonville, walks us through her recipe for cranberry upside-down cake. 

On today's show, we head to Fort Smith to check in with Michael Tilley of Talk Business and Politics, who says more than 50 percent of high school students in Fort Smith are failing one or more classes. Plus, we check in with renters advocates as the CDC moratorium on evictions is set to expire Dec. 31 and Congress is yet to pass a new stimulus package. Plus, we find out how houses of worship in the region are adapting to celebrating this season's holy days during a pandemic.

Courtesy / Arkansas State Parks

Following a record year as more people jumped at the chance to spend time outdoors during the pandemic, Arkansas State Parks is cutting back hours and operations at its visitor centers, museums, restaurants and two marinas in response to a surge in COVID-19 cases. 

On today's show, we head over to the MayDay Community Kitchen where volunteers cook, package and deliver hundreds of meals to those in need. Plus, we check in with composer and installation artist Amos Cochran who has used this pandemic year to focus on projects that he had been putting on the back burner. And, in today's Sound Perimeter, Lia Uribe shares music created by University of Arkansas staff and students.

Courtesy / Pink House Alchemy

We're asking local chefs and food industry employees about their go-to holiday recipes. Today, Emily Lawson of Pink House Alchemy in Fayetteville walks us through her recipe for glogg, a scandianvian mulled wine. 

Courtesy / The Veggie Table

We're asking local chefs and food industry employees about their go-to holiday recipes. Today, Abby Milam of The Veggie Table in Bella Vista walks us through a recipe for her mother's cheese roll.

On today's show, we hear about a new report that calls on policymakers to do more for families with children who continue to struggle during the COVID-19 pandemic. Plus, we find out how supply chains are dealing with the added stress of holiday shipping on top of the influx of online orders during the health crisis. And, we take a trip down moulins on Greenland's Ice Sheet with a University of Arkansas geologist.

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