Conductor Keith Lockhart talks with Rachel Stewart about summers at the Brevard Music Center, breakfast, grits and his grandmother's cooking.

Frank Dominguez talks with Neal Berntsen, Principal Trumpet at the Brevard Music Festival about Bach, Art of the Fugue, and crock pot oatmeal.

Frank Dominguez chats with violinist Joshua Bell about his association with the Academy of St. Martin in the Fields and about his favorite breakfast dish from childhood.

Rachel talks with Dr. Tom Hanchett, Staff Historian at the Levine Museum of the New South, about the regional differences in how folks prepare an American favorite, the hot dog.

Free-lance food writer Debbie Moose talks with Rachel Stewart about her book, Deviled Eggs, and the numerous variations she discovered on the traditional deviled egg recipe.

Rachel talks with outgoing UNC School of the Arts Chancellor John Mauceri who shares his unique recipe for French Toast.

The discovery of copies of Bach Partita scores with written ornamentations made by members of Bach's circle proved to be a liberating experience for pianist David Korevaar. Rachel talks with him about the recording as well as his Sunday morning routine.

Meyers joins host Rachel to talk about the special qualities of the Vieuxtemps Guarneri del Gesu violin and its storied past. She also reveals her secret ingredient for making delicious pancakes.

Rachel Stewart talks with Rhiannon Giddens of the Carolina Chocolate Drops about the deep North Carolina roots of her band's music and eating while touring.

Food writer Debbie Moose talks with Rachel Stewart about the numerous ways people make potato salad.