Awesome show as Eric Foss, co-founder of Minneapolis’s own A HREF=http://secretstashrecords.com/Secret Stash Records/A joins Steely in the studio to talk about some of the label’s recent and upcoming releases. In between we hear funky music from Cuba, Columbia, Panama, Haiti, Ivory Coast, Ghana, Nigeria, Iran, Spain The U.S….
This program presents music by Luiz Gonzaga from Brazil, “Música de serenata”, some examples from The Dominican Republic and a few songs by Silvio Rodriguez, from Cuba. The Literature segment presents poetry by Margarito Ledesma (Humorista involuntario), from Mexico. This program also includes a musical shout-out to the cleaning workers at Cub Foods that are on a hunger strike at 26th Avenue South (near Lake St.), in Minneapolis.
Kristina de Sacramento plays Peteneras sandwiched around a Caña filling this week, and Kristina, videographer Bill Davidson, and his partner Fran chat about the logistics of traveling around Spain to shoot flamenco documentaries.
Toki Wright On this episode of Radio Pocho we bring you some special cuts produced by the famous Minneapolis duo Jimmy Jam and Terry Lewis. Toki Wright calls in to talk about Galactic Soul Lounge (Thurs. May 26th 10pm @Cause Sound Bar)
PLUS the Pocho Word of the Week….listen in to find out what it is…
Mixing it up again in the Echo Chamber: plenty of new dubs, a bit of classic roots, and more great stuff. Brand new music from Lee “Scratch” Perry (the Bill Laswell produced “Rise Again”); Youssou N’dour, Citizen Sound (feat. Melodic & Jahdan Blakkamore), Eugene Grey, Pale Rider, Maria Tanase, Karsh Kale, and AB2G.
Hour 3’s DJ Baby Swiss set commemorated this past Saturday’s (May 21) non-end-of-the-world, complete with track titles like, “Oh No, Again”, “7 Ways to Sunday”, “One Fine Day”, “Missing Brazilians”, and of course “Spirits in the Material World”… twice.
Our guest is Arnaud de Rambures who opened a French bakery/pâtisserie in Maple Grove last November. Chez Arnaud experienced such a success that his shelves were bare before noon. He speaks to us of his efforts bringing over French ovens and freezers on a cargo ship and of how he finds all of fresh ingredients to give us that delicious French taste.