It's important to stay connected during a crisis, especially one as isolating as the COVID-19 pandemic. KMUW has put together a series of virtual events — Distance Socials — to help our community stay connected.
Some Distance Socials will take place on Facebook Live, while others will be convened on Zoom. Prior registration is required for Zoom meetings.
You can help us figure out our next steps in community engagement as we all navigate this new normal. Help us be there for you by taking this quick survey. We'll use the results to plan our socially distanced programs.
Upcoming Virtual Events
Digital Democracy on Tap: Advice from the Front Lines
5:00 p.m. on Tuesday, May 26
We will talk about COVID-19 in South Central Kansas; what it’s like to battle the virus, and maintaining your own health, and the health of your neighbors and children. The live conversation will be streamed live on KMUW's Facebook page and at EngageICT.org. Email your questions in advance to firstname.lastname@example.org.
Digital Literary Feast: The Bear
5:00 p.m. on Wednesday, June 24
May 12 | Digital Democracy on Tap in partnership with 1A Across America
May 5 | Digital Democracy on Tap: Victory Gardens, Part 2
We met back up with gardening experts Brian Mann from Victory Gardens of Maize and Rebecca McMahon of K-State Research & Extension - Sedgwick County.
April 28 | Digital Democracy on Tap: Victory Gardens
April 14 | Digital Democracy On Tap: Financial Triage
KMUW's Digital Democracy on Tap convened a digital community conversation on the topic of Financial Triage. We discussed how to cope financially during the COVID-19 era, with tips and advice from our expert panel. The conversation was streamed live from KMUW's Facebook page, where viewers could comment with their own questions and concerns. Our panelists were:
April 10 | Quarantini Happy Hour
5 to 6 p.m. on Friday, April 10
For this Friday Happy Hour, Morning Edition host and home brewer Jonathan Huber shared his process for making beer and answered questions from our participants. Reinier Eijkhout from Auburn Spirits then spoke to wine pairings.
April 3 | Quarantini Happy Hour
Reinier Eijkhout from Auburn Spirits demonstrated a classic martini. Here's the recipe:
The Martini ("Quarantini") | This cocktail most likely dates to early 20th century. The simple base of gin (or vodka) and vermouth is very adaptable in ration and additional dressing to make it sweet or dry.
- 2 parts gin
- 1 part dry vermouth
- 2 dashes of bitters, orange or aromatic (optional)
- Pour all ingredients in a glass over ice and stir. Strain into chilled glass.
- For fun, try changing the ratio of parts and a splash of your preferred fruit juice.
April 3 | Lunch with Chef Travis
Public at the Brickyard's Chef Travis Russell taught us how to make pizza dough. Here's his recipe:
For a single batch:
- 4 cups all purpose flour
- 1/3 cup whole wheat flour
- 1/2 tablespoon kosher salt
- 1/2 teaspoon active dry yeast
- 2 cups waters (100-110 degrees F)
- 3 1/2 tablespoons extra virgin olive oil
- 1/2 tablespoon honey
- 1/2 teaspoon sugar
For a double batch:
- 2 quarts (8 cups) all purpose flour
- 2/3 cup whole wheat flour
- 1 tablespoon kosher salt
- 1 teaspoon active dry yeast
- 1 quart (4 cups) water (100-110 degrees F)
- 1/3 cup extra virgin olive oil
- 1 tablespoon honey
- 1 teaspoon sugar
- Form starter by mixing yeast and water, add sugar, let activate for 20 minutes, or until frothy. Set in a warm area, careful not to overheat.
- When yeast blooms it is visibly frothy, top should resemble the head of of a beer.
- Add oil and honey and stir.
- Place dry ingredients (both flours and salt) in a mixing bowl and while running, pour liquid yeast mixture in a little at a time in a stream. Stop to scape the sides of the bowl. Once incorporated, turn out onto a floured surface and fold over several times to incorporate all dry ingredients. *If hand mixing, place dry ingredients into a large mixing bowl and make a well. Slowly pour the wet ingredients in and mix until fully incorporated. Dough should become sticky and elastic.
- Place dough into an oiled bowl or container and cover with a towel. Set dough in a warm area as it triples in size, approximately 2 hours. Once done, punch the dough down to release air bubbles, and turn out onto a floured surface. Portion into 16 oz portions (2 equal portions for the single batch) and (4-5 for a double batch).
- If you are not using the dough immediately, you can refrigerate the dough for (7-10 days) or freeze to preserve.
April 2 | Digital Democracy on Tap: Emergency Homeschooling
We discussed homeschooling with a panel of experts:
- Dr. Tiffinie Irving, Deputy Superintendent of USD 259
- Dr. Jessica Provines, Director of Counseling and Prevention Services at Wichita State University
- Jaime Snider, Founder of Wichita Independent Secular Educators
Reinier Eijkhout from Auburn Spirits demonstrated...
The Manhattan: A late 19th century classic that everyone should know how to make.
- 2 parts whiskey (Rye is typical, with Scotch it becomes a Rob Roy)
- 1 part sweet vermouth
- 2 dashes of bitters (never one dash, two or three means business)
The Aperol Spritz: A bubbly cocktail that celebrates the coming of summer.
- 3 parts bubbly wine (prosecco, champagne, cremant, etc.)
- 2 parts Aperol
- 1 dash of club soda (optional)