Heating It Up's Five Year Anniversary | Cheryl Alters Jamison | KTRC

Hutton Broadcasting’s KTRC and Cheryl alters Jamison have been together for five years!

Cheryl Jamison and the late Chablis, a beloved member of her flock.Saturday, February 20, 2021, is the time for a fifth anniversary celebration with Cheryl, so we thought you’d want to know more about her and her experiences on the radio talking about her favorite subject: food! Her anniversary show will air Saturday at 3 p.m. on KTRC!

You can learn about Cheryl and get more information about her books, along with sample recipes and videos, at her website. If you haven’t heard her show yet, here are podcasts of previous episodes. You never know if you’re going to get a great cooking tip, hear from a famous chef, or a “scoop from the coop” to hear about her beloved flock of chickens!

Cheryl’s Amazing Bio

Four-time James Beard Award-winning author Cheryl Alters Jamison has written enough books on food and travel to endow a small library. She and her late husband Bill penned the landmark million-plus-selling Smoke & Spice on American barbecue, as well as recognized classics like American Home Cooking, The Border Cookbook, and Tasting New Mexico. She also co-authored both the Rancho de Chimayó Cookbook and the Restaurant Martín Cookbook for prestigious area restaurants. Cheryl has appeared multiple times on the Food Network, NBC’s Today show, and numerous other television shows, from the UK to China. Some 30 years ago, she was one of the Santa Fe School of Cooking’s early instructors and she still teaches there on occasion.

Cheryl has written for the New York Times, Bon Appetít, Food & Wine, Every Day with Rachel Ray, Texas Monthly, eater.com, and of course, New Mexico Magazine, where her Tasting New Mexico column appeared monthly for the five years that she was the magazine’s culinary editor. She also consulted with the New Mexico Tourism Department on culinary tourism initiatives, including the wildly popular Green Chile Cheeseburger Trail. That’s where her path crossed with Hutton Broadcasting’s Richard Eeds.

We think Cheryl tells the story best!

Cheryl Jamison photo by Stephanie Cameron
Cheryl Jamison photo by Stephanie Cameron

It started with me blurting out to Richard Eeds, “YOU should have a food show.” He immediately came back with “When do you want to start?” I said that I didn’t mean me, that I was busy with writing books and articles. And he simply said again “When do you want to start?”

So I set out to cover the culinary scene in Santa Fe and northern New Mexico, as well as bring folks from the broader food and beverage worlds to our listeners. Thanks to Richard and our visionary boss man, Scott Hutton — and a whole lot of Hutton support staff — here I am, 5 years, 2 Hutton stations, 1 pandemic…and about 240 shows later. Thanks too, to our great listening audience and sponsors.

Over 5 years, I’ve talked with leading chefs and culinary figures, including local luminaries…Deborah Madison, John Rivera Sedlar, Mark Kiffin, Mark Miller, Sllin Cruz, Kathleen Crook and Kristina Goode, Hue-Chan Karels, Fernando Ruiz, Florence Jaramillo, Martín Rios, Ahmed Obo, Eduardo Rodriguez, James Campbell Caruso. I’ve interviewed top chefs from around the country from Chicago’s Rick Bayless to NY’s Alex Stupak. I interviewed Boston’s Barbara Lynch on the day she was announced as one of Time magazine’s 100 most influential people. To this day, she’s the only person for whom my engineer had to hit our censor button — on a particularly colorful word–to keep the FCC happy. Other national figures who have appeared on the show include Jacques Pepin, Washington Post dining critic Tom Sietsema, authors Susan Spungen, Dorie Greenspan, and Pati Jinich of PBS’s wildly popular Pati’s Mexican Table. I’ve talked wine and spirits and beer and brewing, and the best in kitchen appliances and equipment. Other guests have been cooking school owners, publishers of food magazines, farmers, gardeners, grocers, home cooks, representatives of great nonprofits like our Food Depot and Cooking with Kids, even people who turn food waste into black gold compost. I once had a show on culinary vinyl with my New York colleague James Oliver Cury, who collects old vinyl records with food as the subject. I love music too.

Texas Q book coverProbably the biggest change I’ve seen in this time — and a welcome one—is in increasing diversity and opportunities in the food and beverage worlds for women and people of color. Santa Fe — with its multicultural mix — has had something of a leg up on diversity, but we, too, can always do better. We’ve had to talk about some painful episodes, like the racially inspired attack on our local beloved India Palace, to name just one. I think there’s come to be a greater understanding too, that what we choose to eat, what producers we support, is part of the greater system of social justice.

For the fifth anniversary show, my guest came from the world of wine and living your best life, Belinda Chang. Belinda built some of the most spectacular wine lists in the country. She’s a James Beard Award winner and has racked up numerous other honors. When life shut down about a year ago, she was one of the first people to truly harness the potential of Zoom and online events as she started, among other things, the interactive and delightful Sunday Virtual Boozy Brunch, which was featured last year on CBS This Morning. Belinda is always up for a good party too, the reason I asked her to be my guest for Heating It Up’s fifth birthday.

Happy anniversary, Heating it Up!

This article was posted by Cheryl Fallstead

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