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Ham Radio: Cooking with Amy Thielen

Ham Radio: Cooking with Amy Thielen

By: Amy Thielen Heidi Holtan
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About this listen

 In Northern Minnesota, food isn't just about what's on the plate. It's about how we show up for each other and the stories we tell. Ham Radio: Cooking with Amy Thielen is an hour of authentic conversation, listener call-in and recipes to share. It’s cooking from here, for the people who live here, and for anyone hungry for something real. Hosted by James Beard Award-winning cookbook author Amy Thielen, with producer Heidi Holtan, this KAXE / KBXE radio show and podcast celebrates the creativity and resourcefulness of rural home cooks. Each episode features a rogue band of culinary visionaries — from northern neighbors and foragers to cookbook authors and food thinkers from across the country.Made possible in part by the Arts and Cultural Heritage Fund of Minnesota. Scroll down for our Community Recipes! Art Cooking Food & Wine
Episodes
  • Amy talks sloppy Joes, apple cider, giant cabbages on the KAXE Morning Show

    Amy talks sloppy Joes, apple cider, giant cabbages on the KAXE Morning Show
    Oct 15 2025
    "Ham Radio" host, cookbook author and James Beard award-winning Amy Thielen weighs in on sloppy Joes, fall harvests and recipes in Northern Minnesota, and Heidi and Amy share plans for the future of "Ham Radio"!
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    27 mins
  • Preserving Summer Through Memories, Recipes and Community

    Preserving Summer Through Memories, Recipes and Community
    Jun 28 2025
    In this episode of Ham Radio: Cooking With Amy Thielen we are all about the summer kitchen.Guests include Alena Levina, one of the contributors of the new cookbook Kitchens of Hope: Immigrants Share Stories of Resilience and Recipes from Home. Alena gives us her family recipe from Belarus: Holodnik or Summer Beet Soup. Alena lives in St. Paul and talks family and farmers markets and memories of outdoor cooking in the summertime. And Holodnik is our Community recipe this week! (stay tuned, we'll post soon! Or check out our past recipes of the week!)We're also thrilled to bring you a conversation with newly awarded St. Paul chef Karyn Tomlinson. She just won the James Beard award for Best Chef of the Midwest. Her restaurant is Myriel in St. Paul and she features local produce from farmers in her hometown of Dassel. We learn about how this strong connection to the local food forges not just sustainable friendships but creates a magic in the kitchen where limitation can mean creativity.So many texts and calls came rolling in this week about favorite summertime recipes and memories. From Mikki's gazpacho, Iris's ratatouille, Steve's watermelon Coke and carving a watermelon in the shape of a beautiful basket, we loved every single second of it. We continue to hear from our Ham Radio fans. Like this one from Sarah: "I especially loved last week’s conversation about recipes and Amy’s appreciation for older ones with those classic “grandma directions” (like using half an eggshell of…
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    1 hr
  • More Than A Recipe: Do You Cook by the Book or Off the Map?

    More Than A Recipe: Do You Cook by the Book or Off the Map?
    Jun 21 2025
    Has cooking changed? Do we expect more out of recipes these days? That's our topic this week on KAXE's Ham Radio: Cooking with Amy Thielen. Amy talks with Natasha Pickowicz, author of More Than Cake. She weaves 100 recipes with delightful and surprising recipes and stories to celebrate how baking can connect. We'll also talk about the cookbook she is currently working on about Hot Pot, and find out if savory recipes are different than sweet.We also get a chance to meet Nick Torres. Nick is a food photographer and stylist who worked on Amy's first cookbook The New Midwestern Table. Nick shares a recipe from home in Ohio involving a man named Chewy and some giant coolers. This week's community recipe is Chewy's Beer Cooler Chicken.And we talk about whether and how to eat Minnesota fresh fish — including the giants of Lake Country, muskies.Long before restrictions catch-and-keep size restrictions, Minnesotans did in fact eat muskellunge, and here’s the evidence: a recipe for a Ten-Pound Baked Muskellunge, from one of Amy's favorite cookbooks, Food on the Frontier: Minnesota Cooking from 1850 to 1900 by Marjorie Kreidberg.Ham Radio Features original licensed music — "You Know How I Like It" by Jeremy Messersmith.Made possible by the Minnesota Arts & Culture Heritage Fund. Support KAXE by becoming a member today: https://donate.nprstations.org/kaxe/donate
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    1 hr
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