This week on Biscuits and Bach, WDAV's Frank Dominguez talks with conductor Gerard Schwarz and his cellist son, Julian, about baroque music and their favorite foods.

This week on Biscuits and Bach, Rachel talks with food writer Debbie Moose about her latest book, Southern Holidays, A Savor the South Cookbook from UNC Press. Learn why coconut cake is a treasured Christmas tradition in many Southern families, and hear about a Southern twist on latkes.

After guitarist Peter Blanchette spent a year learning to play the lute, he decided it just wasn't the right instrument for him. He enjoyed playing guitar, but the guitar wasn't capable of easily playing the renaissance and baroque music he loved. So Blanchette solved his problem by creating the archguitar, which combined characteristics of a lute and a Spanish vihuela (an early guitar-like instrument.) Blanchette joins Rachel Stewart for an interesting chat about his unique instrument and the beautiful sounds it can make.

On Biscuits and Bach, Rachel Stewart talks with April McGreger, the author of a new book about the South's favorite vegetable, sweet potatoes. It's part of the UNC Press Savor the South Cookbook series. Find out why sweet potatoes have been so important to Southerners historically, and hear about the many innovative and unusual ways they can be prepared.

This week on Biscuits and Bach, Rachel Stewart talks with Anne MacLeod of Auchtermuchty, Fife in Scotland about how to make proper scones and the merits of eating a good haggis.

Rachel travels to Inverness, Scotland, and the kitchen of Karen and Ian Thomson to find out how Ian makes his delicious bacon rolls, a popular breakfast food in Scotland.

Mary Staton, president of the Symphony Guild of Charlotte, talks with Rachel Stewart about their Heart of the Home Kitchen Tour.

On Biscuits and Bach, Rachel Stewart talks with Bela Fleck about his concerto for banjo, "The Imposter," that he'll perform with the Western Piedmont Symphony.

Organist Aaron Goen talks with Rachel Stewart about performing contemporary and baroque works in a Charlotte Center City concert. They also talk about breakfast.

Food writer and Appalachian foodways expert, Fred Sauceman, talks to Rachel about the culinary heritage of our region. It involves pigs, corn and pot likker.