Louisville Magazine is Louisville's city magazine, covering Louisville people, lifestyles, politics, sports, restaurants, entertainment and homes. Includes a monthly calendar of events.
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LOUISVILLE MAGAZINE 7.17 61 TIE BETWEEN "THE RICKY JONES SHOW" AND "ART IS FOR EVERYONE WITH THE SQUALLIS PUPPETEERS" BEST RADIO SHOW CC I don't tune into these shows religiously, especially because they both air at exact- ly the same time, 10 a.m. Sunday morn- ings. But I can say I've been sucked in the handful of times I've listened to "The Ricky Jones Show" on 93.1 the Beat and "Art Is for Everyone with the Squallis Puppeteers" on 97.1 WXOX (ARTxFM). Jones, who chairs the Pan-African Studies depart- ment at the University of Louisville, is also a well- known columnist. In his unfiltered, truth-speaker way, he tackles race, inequity, hip-hop culture, soul classics millennials need to listen to, and his own controversies, like the recent hoopla over his appoint- ment to an LMPD review board. Some Metro Council members considered Jones too anti-police. "I'm not anti-police," he replied, "but I'm anti-bad police." No matter your politics, when Jones invites listeners to "climb onboard the mothership," it's worth taking him up on the offer. It may enlighten. It may enrage. It will not bore. (The show, which is on hiatus this summer, streams online too.) Up on the dial a bit, on 97.1, "Art is for Everyone" offers a peculiar, delightful hour of odd musical finds, children's stories and a host that curates it all with a squeaky, cartoonish voice. One Sunday on the way to the grocery store my family and I heard a bubbly old tune about a magic man. It had the whole car singing along after the first chorus. Naturally, we Shazamed it. The song? "Alagazam the Magic Man," by the Golden Records Orchestra. The surprise? We were the first people ever to Shazam it. That's the kind of treasure this show digs up. — AM RED HOG ARTISAN MEAT BEST BUTCHER SHOP RC "We do things the old-school way and we make everything in-house except the country ham," says Duncan Paynter, a butcher at Red Hog, which opened last year. "We're working on that." For butcher-shop beginners, Paynter says the best tip is to ask for your butcher's advice. And be flexible when it comes to cut of meat. (Just because the recipe calls for a very specific cut doesn't mean you can't use something else.) "We're not always going to have short ribs, but we might have something else that might substitute really well," Paynter says. "Let the butchers know exactly what the end goal is going to be." (2622 Frankfort Ave.) Stranger things Red Hog uses all parts of the animal. Bones and pig's feet are boiled into stock, which is frozen and sold by the quart. "A lot of people want lamb kidneys, lamb testicles. Lamb livers are one of the big ones," Paynter says. "A lot of people ask for tongue, but it goes pretty quick- ly." Pork liver becomes Braunschweiger, a German liverwurst. Organs become pâté. Scraps are ground into sausages. "People love old- school liver and onions," Paynter says. Meat pairings Paynter suggests Red Hog's sweet-and-spicy pickles ("Like bread and butter") and whole-grain mustard paired with sausage, or as an addition to a charcuterie board. Red Hog's pepper jelly matches with cheese. Slather the "Something" sauce, a steak/barbecue hybrid, on nearly any cut. What to buy on your first trip For Paynter, it's a toss up between the sausages ("really affordable") and the dry-aged meats, which the butchers cut from a carcass that's been dried for 30 days. Dry-aged meat, Paynter says, is "going to taste way different than anything you'd find in a store. (The dry-aged ground beef) has a unique flavor that's a little strong for some people. We recommend mixing it 50/50 with regular ground beef to get a really nice burger." — JK