Rachel talks with celtic fiddler Jamie Laval about his annual Celtic Christmas show that is coming to several North Carolina venues. This year he’s added music from Brittany and Iceland.

Rachel chats with food writer Debbie Moose, author of Southern Holidays, A Savor the South Cookbook, about some of the favorite holiday foods enjoyed by Southerners at this time of year.

Rachel chats with Peter Reinhart, Chef on Assignment at Johnson & Wales University in Charlotte, about Thanksgiving baking. Learn more from Peter Reinhart on the Johnson & Wales blog

Rachel chats with Scott Allen Jarrett who is the artistic director of the Bach Akademie Charlotte, a vocal ensemble dedicated to performing the works of J.S. Bach. They’ll talk about how and why the Bach Akademie Charlotte got started and about their concerts with North Carolina Baroque Orchestra marking the 500th anniversary of the Protestant Reformation. Learn more : Bach Akademie web site Scott Allen Jarrett

Juliana Soltis is a baroque cellist (and native of Appalachia) who has recently released her debut album on the Acis label called "Entrez, le Diable!" which explores the meteoric rise of the cello as a solo instrument in France in the early 1700s. Before that time, the cello was considered rough and unsophisticated. We talk with Juliana about why all that changed.

Robin Bullock chats with host Rachel Stewart about why he loves Bach, and his performance as part of Music at St. Albans in Davidson, NC.

Bridgette Lacy talks about her book, Sunday Dinner: a Savor the South Cookbook , which celebrates the South’s favorite meal of the week.

Cellist Matt Haimovitz has followed up his recording of the Bach Cello Suites with an album called Overtures to Bach . The album includes new commissions by contemporary composers such as Philip Glass.

Christopher Gilliam of Lake Norman Choral Artists and Barbara Krumdieck of North Carolina Baroque Orchestra talk about their performance of Magnificat .

Chef Vivian Howard talks about why she wrote Deep Run Roots , some of the foods that are unique to her home region, and her family’s unusual breakfast traditions.