WFMU: Radio Ravioli with Olivia: Playlist from January 6, 2020

Listener comments!
	3:00pm βrian: Where ravioli intersects rice?
	3:02pm zopa: It's 2020, Olivia. Finally!
	3:03pm Michael 98145: Happy New Year ♫ Olivia
	3:03pm olivia: holy, guacamole, i can't believe it, zopa!
	3:03pm P-90: Happy 2020, Olivia and Raviolists!
	3:03pm Krys O.: Greetings from the next decade NOW!
	3:03pm olivia: Happy New Year!
	3:04pm Madame Psychotique: we're listening to you at work rn !!!! HELLO!
	3:04pm olivia: my Madame Psychotique:!!
	3:06pm tim from champaign (now washington): Hello Olivia and everybody!
	3:08pm question: is food art edible
	3:08pm Phillippe Bastille: Oh man, Holly and the Italians! Takes me back! Thank you Olivia!
	3:09pm Michael 98145: Yes!
	3:10pm βrian: As for olives, oil-cured or brined?
	3:10pm tim from champaign (now washington): I've got mixed feeling already about today's show. On one hand, it's intriguing and the art looks great. On the other hand, it is completely unfair to display food that cannot be eaten. I mean, look at that sandwich and dumplings!
	3:11pm Aaron Working In Newark: Good afternoon Olivia!
	3:12pm βrian: I distract myself with thoughts of rosemary popovers and lobster bisque.
	3:12pm zopa: eat or drink? drink in v. To take something in eagerly through the senses or the mind
	3:13pm Cal Zone!: I saw Holly and The Italians open up for Stiv Bator and The Wanderers at the Old Peppermint Lounge on 45th st in 1980 or 81. The Ramones were all in the audience. Later on in the evening I watched Stiv run, trip, and fall down the center flight of stairs of the club, then scramble, and jump up on the stage to join his band at the beginning of their set. Magic moments.
	3:13pm Hubig Pie: Oil cured olives for me please
	3:14pm Krys O.: I worked in a quirky boutique in the late 80s and we sold food sculptures like this pouring beer: www.worthpoint.com...
	3:15pm Krys O.: We also sold this spaghetti sculpture: www.worthpoint.com...
	3:15pm Krys O.: And similar items that were fridge magnets. I am REALLY hungry now.
	3:16pm βrian: Where brown beer turns golden. (Well, I guess all beer turns golden eventually.)
	3:18pm Hubig Pie: And calrose rice makes a fine risotto
	3:21pm full metal monkey: Hello all
	3:22pm fred: Good afternoon Olivia and listeners
	3:22pm ParUbi: Not always is there a song about fish playing, but right now there is. Hi everyone!
	3:24pm βrian: Would rock lobster would fit on this menu?
	3:26pm Phillippe Bastille: @Krys that spaghetti looks pretty fine
	3:30pm Handy Haversack: Ooo, this is great.
	3:33pm Yes: :)
	3:35pm Madame Psychotique: we gotta commission a ravioli
	3:36pm zopa: and a hotdog for Matt
	3:36pm JakeGould: Nice sack of rice!
	3:37pm JakeGould: Make a ceramic Taylor Ham! SERIOUSLY!!!
	3:38pm yippie: North dumpling on Hester and Essex aka hessex
	3:39pm Matt Warwick: @JakeGould I would LOVE a ceramic pack of pork roll
	3:39pm full metal monkey: I need ceramic ravioli ear muffs to filter out all the none sense in the world
	3:41pm βrian: Squid brand fish sauce for me, thanks.
	3:46pm yippie: I don't like the atmosphere so much in the dumpling shop next to the funeral house on mulberry and mosco
	3:48pm Ike: Should only an artist from New Jersey make a ceramic Taylor ham or pork roll? And should only a north Jersey artist make a ceramic one labeled "Taylor ham" and should only a central or south Jersey artist make one labeled "pork roll"?
	3:49pm Mr. Palchepo.: This is just great Olivia.
	3:49pm Webhamster Henry: This is fun! You should interview Mayuko about her art!
	3:51pm yippie: OMG this reminds me so much of hai ting chinn singing the Twinkie ingredients opera on Wendy Williams show
	3:53pm Franco Twinkie: This is a good subject, no it's a great subject. Well, maybe it's the only subject.
	3:56pm mariano: This is really interesting, Olivia - I always love the music you play, but this is a nice way to change things up a bit.
	3:58pm Ike: @yippie@3:38, agreed, North Dumpling is good. And go to the HK Food Court under the Hong Kong Supermarket in Flushing for even better dumplings. One of those stalls is a Dumpling Galaxy location, I think. 50 great frozen dumplings for $20ish.
	3:58pm Martinibomb: Oh I am totally with this artist. I know the exact feeling she's talking about as far as no art degree/teaching yourself. Great interview. Touching on some great things.
	4:00pm Franco Twinkie: Thankfully,you don't need an advanced degree to appreciate food.
	4:00pm Martinibomb: @olivia oh I am so in the same head space with social media. Trying very hard to engage more with it
	4:00pm Martinibomb: hey! Franco
	4:01pm Brian D: Great show!! Love this art and the thought process behind it.
	4:01pm Franco Twinkie: Mr. Bomb!
	4:01pm Yes: i still need to check out the book, how to do nothing
	4:05pm Martinibomb: @franco I'm at another radio station in addition to wfmu and have been wanting to do a show with local artists where I have visual artists come in and chat and get local electronic artists to do a live soundtrack behind the interview.
	4:06pm olivia: heya martinibomb, yes, franco twinkie, brian d, and all! thanks for your comments :) great to have you here listening with me
	4:06pm Martinibomb: I like how Olivia has the ambient music going behind the interview so I wanna do something like that but more on the live side
	4:07pm Martinibomb: @olivia inspirational show today!
	4:11pm βrian: Clay needs to be hollow in order to be fired. Somebody tell him that, will ya?
	4:11pm Franco Twinkie: Local been Portland?
	4:12pm Martinibomb: I think I have seen Stephanie Shih .. pretty sure she did something here in Portland Oregon somewhat recently.. I work at Laika so I run into many sculpture/ceramic people
	4:13pm JakeGould: @MattWarwick: I would love for you to love having that.
	4:14pm Franco Twinkie: I love the idea of making representations of food and selling them so you can buy food.
	4:15pm βrian: Ceramic twinkies might last as long as the real ones.
	4:15pm chresti > chair: Hi raviolis!
	4:17pm Brendan: Chef Boyardee Beef Ravioli is a delicious and convenient meal that is ready to eat in minutes and has delighted families for generations. Made with enriched pasta, smothered in hearty, Italian-flavored tomato sauce, and stuffed with real beef, Chef Boyardee Beef Ravioli has the timeless flavor everyone loves. When you need a quick meal, Chef Boyardee has your back. Just pop the easy-open lid, and in 90 seconds dinner is ready to serve. Chef Boyardee Beef Ravioli is so simple and easy to prepare, anyone can grab it off the shelf for a quick and filling snack. Each 15 oz, easy-open can of Chef Boyardee Beef Ravioli contains 2 servings of ravioli and tomato sauce, with 8 grams of protein and 220 calories per serving. With no artificial flavors, colors, or preservatives, Chef Boyardee makes a wholesome meal for kids of ALL ages.
	4:17pm ParUbi: Fantastic project and interview. And she made a jar of godmother sauce-- I love that!
	4:18pm βrian: "Italian-flavored"? Yeesh.
	4:18pm Franco Twinkie: Yesterday my mom (pictured) who is in a facility said to me "The food here is real crap, will you take me to your house and grill me a steak?"
	4:22pm Julie: Olivia thank you so much for this :) I live outside of the us now but it’s so nice coming home to NJ and driving around with your beautiful sounds coming out of my car’s radio live. Thanks for brining the energy through the radio waves
	4:24pm JakeGould: “He decided to name his product ‘Boy-Ar-Dee’ to help Americans pronounce his name correctly”. Because Americans don’t know how to learn names and new names are scary and weird.
	4:25pm JakeGould: Now I want spicy chili crisp.
	4:28pm JakeGould: I bet that little kid in the right fish standing near that cow thinks he’s hot shit.
	4:29pm RomanDogBird: getting a kick out of that chicken parm photo
	4:30pm olivia: it was DELICIOUS, RomanDogBird!
	4:31pm olivia: so much so that I had to take a crappy photo of it
	4:31pm RomanDogBird: nice
	4:32pm Carmichael: Heya Olivia and various pasta peoples. That Botan rice comes from very near my hometown of Sacramento.
	🍝 4:33pm diciassette: Calrose, baby!
	🍝 4:33pm diciassette: (ps hello)
	4:37pm tim from champaign (now washington): I was only able to listen in here and there but I love the interview, Olivia! Please keep them coming. It's really appreciated.
	4:40pm Yes: ooo this is nice
	4:43pm Handy Haversack: I was only really able to listen to the music (stupid work) and look at the pix, but it's been great! Heading home now ...
	4:44pm Granny Spicy Tuna (they/them): this ravioli is bubbling along quite deliciously
	4:47pm ParUbi: Love the aroma and spices! Hi GST!
	4:49pm melinda: Hi everyone
	4:49pm chresti: Rice-a-roni!
	4:54pm Granny Spicy Tuna (they/them): hello, ParUbi! Hey, chresti, please pass the parmesan!
	4:56pm chresti: Hi Granny, here you go, my mom called it par-mee-zian!
	4:57pm mariano: Did I miss a discussion on chef Boiardi? Interesting story, had no idea till fairly recently that he was a chef at the Plaza Hotel.
	4:57pm Yes: so hungry
	5:00pm coelacanth∅: so angry
	5:02pm rsj: hmmm...chicken parm
	5:02pm Matt Warwick: I want that PARM
	5:05pm coelacanth∅: it's a few weeks old Matt...it's all yours
	5:08pm chresti: so ungry
	5:08pm olivia: yall are getting that song stuck in my head
	5:17pm chris: hi, olivia and folks. having met and spent a few minutes with Nigella, i can vouch for her as the best kind of human. digging this show; thanks, olivia!
	5:20pm olivia: that's cool, chris! nigella came across super interesting in the interview on burnt toast.... empowering to the home cook and criticizing the "performance" chefs
	5:28pm Random Control: This music is seriously freaking out my cats.
	5:33pm northguineahills: son of Hades! (well, Hades didn't have any children in original Greek mythology), I stepped out to get stuff out of my car to stuff, and I missed Lea Bertucci!
	5:34pm coelacanth∅: Yes Ian Dury!
	5:35pm Carmichael: The man from Essex!
	🍝 5:36pm Ken From Hyde Park: Hi, Olivia. I have it on good authority that the moon is made of green cheese. So any artwork you see that depicts the moon is inherently displaying food.
	5:43pm g: Anyone else’s volume keep fluctuating? Or is that my imagination...
	5:45pm Webhamster Henry: @ngh Lea will be on Vocal Fry tonight.
	5:46pm northguineahills: @Henry:Wowsers!!!
	5:48pm northguineahills: Songs for a Late-Night Diner sound like it would also be an apropos title to a comp of Twin Peaks sndtrks…..
	5:53pm Michael 98145: "Film is truth 24 times a second, and every cut is a lie," Godard
	5:54pm coelacanth∅: on a clear,still hot night you can actually smell that moldy cheesemoon. it's gross. i'd prefer a coffee ice-cream moon like mars has.
	5:56pm ultradamno: The Fate reminded me of The Waitresses. Nice to hear Bjork. Robert Williams is the man for food art (often soiled by reclining bombshells)
	5:58pm brainiac: I lost my ass at The Nude Casino
	5:58pm Phillippe Bastille: Thanks for tunes, pics, interview, and cheese Olivia
	5:59pm mariano: Thanks Olivia!
	5:59pm Ike: @coel∅: ROTFL... that's silly. In space no one can smell your mold.
	5:59pm Michael 98145: Thank you again, Director Olivia
	6:00pm chresti: Thanks Olivia!
	6:08pm coelacanth∅: Thanks Olivia!

Radio Ravioli with Olivia: Playlist from January 6, 2020

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Intimate electronics, bad poetry, tender murk, and tired humans making the best of it. Features live sound collaging, too.

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Upcoming events:

Wed. Dec 11th, 9pm - Midnight: Radio Ravioli presents: Ravioli Tourism Monthly Open Lines Extravaganza (More info...)
Adriene joins Olivia for three hours of chaos and calm. With the dials turning and the phone lines open, they’ll take live listener calls about different topics of serendipity and cosmic-connection while live-mixing music, stories, and all kinds of radio ravioli from around the world. Call in - 201-209-9368!
Wed. Jan 8th, 2025, 9pm - Midnight: Radio Ravioli presents: Ravioli Tourism Monthly Open Lines Extravaganza (More info...)
Adriene joins Olivia for three hours of chaos and calm. With the dials turning and the phone lines open, they’ll take live listener calls about different topics of serendipity and cosmic-connection while live-mixing music, stories, and all kinds of radio ravioli from around the world. Call in - 201-209-9368!
Wed. Feb 12th, 2025, 9pm - Midnight: Radio Ravioli presents: Ravioli Tourism Monthly Open Lines Extravaganza (More info...)
Adriene joins Olivia for three hours of chaos and calm. With the dials turning and the phone lines open, they’ll take live listener calls about different topics of serendipity and cosmic-connection while live-mixing music, stories, and all kinds of radio ravioli from around the world. Call in - 201-209-9368!

January 6, 2020: Food Art, Listening with Stephanie Shih

Listen to this show: Pop-up listen Pop-up player!

You can follow me on twitter/instagram: @radio_ravioli

To see all The Secret Harmony episodes in one place, visit radioyoucantaste.org

Artist	Track	Album	Label	Comments	Images	Approx. start time
Insecure Men	Subaru Nights "Subaru Nights" by "Insecure Men"	Insecure Men			Claes Oldenburg's Giant BLT Claes Oldenburg's Giant BLT	0:00:00 (Pop-up)
Chen Yi	Honey Money "Honey Money" by "Chen Yi"				Stephanie Shih's dumplings Stephanie Shih's dumplings	0:04:30 (Pop-up)
Holly & The Italians	I Wanna Go Home					0:06:32 (Pop-up)
Beat Happening	Fortune Cookie Prize					0:10:37 (Pop-up)
Andreas Oakar Hirsch	Octopus Promenade	Early Carbophonics		Unfortunately, carbophonics is NOT carbohydrate related, like I originally hoped		0:14:15 (Pop-up)
Sneaks	New Taste "New Taste" by "Sneaks"					0:19:33 (Pop-up)
Househunters	Dorsal Fin "Dorsal Fin" by "Househunters"					0:20:59 (Pop-up)
Echo & The Bunnymen	Fuel "Fuel" by "Echo & The Bunnymen"	Tim Peaks: Songs for a Late-Night Diner				0:24:10 (Pop-up)
Anatolian Weapons feat. Seirios Savvaidis	To The Mother Of Gods	To The Mother of Gods				0:28:16 (Pop-up)
Final Boss	Italian Feast "Italian Feast" by "Final Boss"					0:30:34 (Pop-up)
Karen O	Food Is Still Hot "Food Is Still Hot" by "Karen O"					0:30:43 (Pop-up)
Stephanie Shih "Stephanie Shih"
Stephanie Shih	interview "interview" by "Stephanie Shih"					0:36:08 (Pop-up)
Bitchin Bajas	Asian Carp "Asian Carp" by "Bitchin Bajas"					0:40:21 (Pop-up)
Meg Baird and Mary Lattimore	Between two worlds					0:43:54 (Pop-up)
Suss	Salt "Salt" by "Suss"					0:44:04 (Pop-up)

Stephanie Shih	interview "interview" by "Stephanie Shih"				my ceramic dumpling @ WFMU! my ceramic dumpling @ WFMU!	0:48:10 (Pop-up)
Bitchin Bajas	Pieces of Tape "Pieces of Tape" by "Bitchin Bajas"					0:49:11 (Pop-up)
Derek Rogers	Post Earthquake Silverlake	Visual Echoes				0:54:15 (Pop-up)

Mega Bog	Truth In The Wild "Truth In The Wild" by "Mega Bog"				my chicken parm from a couple wks ago my chicken parm from a couple wks ago	1:05:04 (Pop-up)
Stephanie Shih, and other artists	. . . collage . . .	. . .				1:08:58 (Pop-up)
Karen O	Food still hot "Food still hot" by "Karen O"					1:15:55 (Pop-up)
Mary Ocher	Calories In My Body "Calories In My Body" by "Mary Ocher"					1:17:36 (Pop-up)
Visible Cloaks	Bloodstream "Bloodstream" by "Visible Cloaks"	Reassemblage				1:20:39 (Pop-up)
Dustin Wong & Takako Minekawa	Elastic Astral Peel	Are Euphoria				1:24:58 (Pop-up)

Smokey Haangala	Lungowe "Lungowe" by "Smokey Haangala"	Aunka Ma Kwacha	Seance Centre		xmas chicken parm xmas chicken parm	1:35:57 (Pop-up)
Shina Williams & His African Percussionists	Agboju Logun (edit)					1:39:02 (Pop-up)
Les Filles de Illighadad	Telillite	Eghass Malan				1:43:25 (Pop-up)
Matana Roberts	As Far as the Eye Can See / Trail of the Smiling Sphinx	Coin Coin Chapter Four: Memphis				1:51:41 (Pop-up)

Insecure Men	Cliff Has Left The Building	Insecure Men				1:59:47 (Pop-up)
Eartheater, LEYA	Milky "Milky" by "Eartheater, LEYA"	new single				2:03:19 (Pop-up)
w/ Rrose	Bandage "Bandage" by "w/ Rrose"	Hymn to Moisture			my new hot dog bag my new hot dog bag	2:05:12 (Pop-up)
nigella lawson	from Burnt Toast podcast					2:12:24 (Pop-up)
Land of Kush / Nadah El Shazly	Trema	Sand Enigma				2:13:39 (Pop-up)
Amirtha Kidambi & Lea Bertucci	Under the Influence	Phase Eclipse				2:18:32 (Pop-up)
Bjork	Heirloom "Heirloom" by "Bjork"	Vespertine				2:26:58 (Pop-up)
Ian Dury	Dance of The Screamers "Dance of The Screamers" by "Ian Dury"	Do It Yourself				2:32:10 (Pop-up)
The Fates	Sheila - She Beats In My Heart	Tim Peaks: Songs for a Late-Night Diner				2:38:58 (Pop-up)
Cold Dogs in the Courtyard	Video Is Not Art					2:47:09 (Pop-up)

Iguana Death Cult	Castles In The Sky	Nude Casino				2:53:31 (Pop-up)

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Listener comments!
	3:00pm βrian: Where ravioli intersects rice?
	3:02pm zopa: It's 2020, Olivia. Finally!
	3:03pm Michael 98145: Happy New Year ♫ Olivia
	3:03pm olivia: holy, guacamole, i can't believe it, zopa!
	3:03pm P-90: Happy 2020, Olivia and Raviolists!
	3:03pm Krys O.: Greetings from the next decade NOW!
	3:03pm olivia: Happy New Year!
	3:04pm Madame Psychotique: we're listening to you at work rn !!!! HELLO!
	3:04pm olivia: my Madame Psychotique:!!
	3:06pm tim from champaign (now washington): Hello Olivia and everybody!
	3:08pm question: is food art edible
	3:08pm Phillippe Bastille: Oh man, Holly and the Italians! Takes me back! Thank you Olivia!
	3:09pm Michael 98145: Yes!
	3:10pm βrian: As for olives, oil-cured or brined?
	3:10pm tim from champaign (now washington): I've got mixed feeling already about today's show. On one hand, it's intriguing and the art looks great. On the other hand, it is completely unfair to display food that cannot be eaten. I mean, look at that sandwich and dumplings!
	3:11pm Aaron Working In Newark: Good afternoon Olivia!
	3:12pm βrian: I distract myself with thoughts of rosemary popovers and lobster bisque.
	3:12pm zopa: eat or drink? drink in v. To take something in eagerly through the senses or the mind
	3:13pm Cal Zone!: I saw Holly and The Italians open up for Stiv Bator and The Wanderers at the Old Peppermint Lounge on 45th st in 1980 or 81. The Ramones were all in the audience. Later on in the evening I watched Stiv run, trip, and fall down the center flight of stairs of the club, then scramble, and jump up on the stage to join his band at the beginning of their set. Magic moments.
	3:13pm Hubig Pie: Oil cured olives for me please
	3:14pm Krys O.: I worked in a quirky boutique in the late 80s and we sold food sculptures like this pouring beer: www.worthpoint.com...
	3:15pm Krys O.: We also sold this spaghetti sculpture: www.worthpoint.com...
	3:15pm Krys O.: And similar items that were fridge magnets. I am REALLY hungry now.
	3:16pm βrian: Where brown beer turns golden. (Well, I guess all beer turns golden eventually.)
	3:18pm Hubig Pie: And calrose rice makes a fine risotto
	3:21pm full metal monkey: Hello all
	3:22pm fred: Good afternoon Olivia and listeners
	3:22pm ParUbi: Not always is there a song about fish playing, but right now there is. Hi everyone!
	3:24pm βrian: Would rock lobster would fit on this menu?
	3:26pm Phillippe Bastille: @Krys that spaghetti looks pretty fine
	3:30pm Handy Haversack: Ooo, this is great.
	3:33pm Yes: :)
	3:35pm Madame Psychotique: we gotta commission a ravioli
	3:36pm zopa: and a hotdog for Matt
	3:36pm JakeGould: Nice sack of rice!
	3:37pm JakeGould: Make a ceramic Taylor Ham! SERIOUSLY!!!
	3:38pm yippie: North dumpling on Hester and Essex aka hessex
	3:39pm Matt Warwick: @JakeGould I would LOVE a ceramic pack of pork roll
	3:39pm full metal monkey: I need ceramic ravioli ear muffs to filter out all the none sense in the world
	3:41pm βrian: Squid brand fish sauce for me, thanks.
	3:46pm yippie: I don't like the atmosphere so much in the dumpling shop next to the funeral house on mulberry and mosco
	3:48pm Ike: Should only an artist from New Jersey make a ceramic Taylor ham or pork roll? And should only a north Jersey artist make a ceramic one labeled "Taylor ham" and should only a central or south Jersey artist make one labeled "pork roll"?
	3:49pm Mr. Palchepo.: This is just great Olivia.
	3:49pm Webhamster Henry: This is fun! You should interview Mayuko about her art!
	3:51pm yippie: OMG this reminds me so much of hai ting chinn singing the Twinkie ingredients opera on Wendy Williams show
	3:53pm Franco Twinkie: This is a good subject, no it's a great subject. Well, maybe it's the only subject.
	3:56pm mariano: This is really interesting, Olivia - I always love the music you play, but this is a nice way to change things up a bit.
	3:58pm Ike: @yippie@3:38, agreed, North Dumpling is good. And go to the HK Food Court under the Hong Kong Supermarket in Flushing for even better dumplings. One of those stalls is a Dumpling Galaxy location, I think. 50 great frozen dumplings for $20ish.
	3:58pm Martinibomb: Oh I am totally with this artist. I know the exact feeling she's talking about as far as no art degree/teaching yourself. Great interview. Touching on some great things.
	4:00pm Franco Twinkie: Thankfully,you don't need an advanced degree to appreciate food.
	4:00pm Martinibomb: @olivia oh I am so in the same head space with social media. Trying very hard to engage more with it
	4:00pm Martinibomb: hey! Franco
	4:01pm Brian D: Great show!! Love this art and the thought process behind it.
	4:01pm Franco Twinkie: Mr. Bomb!
	4:01pm Yes: i still need to check out the book, how to do nothing
	4:05pm Martinibomb: @franco I'm at another radio station in addition to wfmu and have been wanting to do a show with local artists where I have visual artists come in and chat and get local electronic artists to do a live soundtrack behind the interview.
	4:06pm olivia: heya martinibomb, yes, franco twinkie, brian d, and all! thanks for your comments :) great to have you here listening with me
	4:06pm Martinibomb: I like how Olivia has the ambient music going behind the interview so I wanna do something like that but more on the live side
	4:07pm Martinibomb: @olivia inspirational show today!
	4:11pm βrian: Clay needs to be hollow in order to be fired. Somebody tell him that, will ya?
	4:11pm Franco Twinkie: Local been Portland?
	4:12pm Martinibomb: I think I have seen Stephanie Shih .. pretty sure she did something here in Portland Oregon somewhat recently.. I work at Laika so I run into many sculpture/ceramic people
	4:13pm JakeGould: @MattWarwick: I would love for you to love having that.
	4:14pm Franco Twinkie: I love the idea of making representations of food and selling them so you can buy food.
	4:15pm βrian: Ceramic twinkies might last as long as the real ones.
	4:15pm chresti > chair: Hi raviolis!
	4:17pm Brendan: Chef Boyardee Beef Ravioli is a delicious and convenient meal that is ready to eat in minutes and has delighted families for generations. Made with enriched pasta, smothered in hearty, Italian-flavored tomato sauce, and stuffed with real beef, Chef Boyardee Beef Ravioli has the timeless flavor everyone loves. When you need a quick meal, Chef Boyardee has your back. Just pop the easy-open lid, and in 90 seconds dinner is ready to serve. Chef Boyardee Beef Ravioli is so simple and easy to prepare, anyone can grab it off the shelf for a quick and filling snack. Each 15 oz, easy-open can of Chef Boyardee Beef Ravioli contains 2 servings of ravioli and tomato sauce, with 8 grams of protein and 220 calories per serving. With no artificial flavors, colors, or preservatives, Chef Boyardee makes a wholesome meal for kids of ALL ages.
	4:17pm ParUbi: Fantastic project and interview. And she made a jar of godmother sauce-- I love that!
	4:18pm βrian: "Italian-flavored"? Yeesh.
	4:18pm Franco Twinkie: Yesterday my mom (pictured) who is in a facility said to me "The food here is real crap, will you take me to your house and grill me a steak?"
	4:22pm Julie: Olivia thank you so much for this :) I live outside of the us now but it’s so nice coming home to NJ and driving around with your beautiful sounds coming out of my car’s radio live. Thanks for brining the energy through the radio waves
	4:24pm JakeGould: “He decided to name his product ‘Boy-Ar-Dee’ to help Americans pronounce his name correctly”. Because Americans don’t know how to learn names and new names are scary and weird.
	4:25pm JakeGould: Now I want spicy chili crisp.
	4:28pm JakeGould: I bet that little kid in the right fish standing near that cow thinks he’s hot shit.
	4:29pm RomanDogBird: getting a kick out of that chicken parm photo
	4:30pm olivia: it was DELICIOUS, RomanDogBird!
	4:31pm olivia: so much so that I had to take a crappy photo of it
	4:31pm RomanDogBird: nice
	4:32pm Carmichael: Heya Olivia and various pasta peoples. That Botan rice comes from very near my hometown of Sacramento.
	🍝 4:33pm diciassette: Calrose, baby!
	🍝 4:33pm diciassette: (ps hello)
	4:37pm tim from champaign (now washington): I was only able to listen in here and there but I love the interview, Olivia! Please keep them coming. It's really appreciated.
	4:40pm Yes: ooo this is nice
	4:43pm Handy Haversack: I was only really able to listen to the music (stupid work) and look at the pix, but it's been great! Heading home now ...
	4:44pm Granny Spicy Tuna (they/them): this ravioli is bubbling along quite deliciously
	4:47pm ParUbi: Love the aroma and spices! Hi GST!
	4:49pm melinda: Hi everyone
	4:49pm chresti: Rice-a-roni!
	4:54pm Granny Spicy Tuna (they/them): hello, ParUbi! Hey, chresti, please pass the parmesan!
	4:56pm chresti: Hi Granny, here you go, my mom called it par-mee-zian!
	4:57pm mariano: Did I miss a discussion on chef Boiardi? Interesting story, had no idea till fairly recently that he was a chef at the Plaza Hotel.
	4:57pm Yes: so hungry
	5:00pm coelacanth∅: so angry
	5:02pm rsj: hmmm...chicken parm
	5:02pm Matt Warwick: I want that PARM
	5:05pm coelacanth∅: it's a few weeks old Matt...it's all yours
	5:08pm chresti: so ungry
	5:08pm olivia: yall are getting that song stuck in my head
	5:17pm chris: hi, olivia and folks. having met and spent a few minutes with Nigella, i can vouch for her as the best kind of human. digging this show; thanks, olivia!
	5:20pm olivia: that's cool, chris! nigella came across super interesting in the interview on burnt toast.... empowering to the home cook and criticizing the "performance" chefs
	5:28pm Random Control: This music is seriously freaking out my cats.
	5:33pm northguineahills: son of Hades! (well, Hades didn't have any children in original Greek mythology), I stepped out to get stuff out of my car to stuff, and I missed Lea Bertucci!
	5:34pm coelacanth∅: Yes Ian Dury!
	5:35pm Carmichael: The man from Essex!
	🍝 5:36pm Ken From Hyde Park: Hi, Olivia. I have it on good authority that the moon is made of green cheese. So any artwork you see that depicts the moon is inherently displaying food.
	5:43pm g: Anyone else’s volume keep fluctuating? Or is that my imagination...
	5:45pm Webhamster Henry: @ngh Lea will be on Vocal Fry tonight.
	5:46pm northguineahills: @Henry:Wowsers!!!
	5:48pm northguineahills: Songs for a Late-Night Diner sound like it would also be an apropos title to a comp of Twin Peaks sndtrks…..
	5:53pm Michael 98145: "Film is truth 24 times a second, and every cut is a lie," Godard
	5:54pm coelacanth∅: on a clear,still hot night you can actually smell that moldy cheesemoon. it's gross. i'd prefer a coffee ice-cream moon like mars has.
	5:56pm ultradamno: The Fate reminded me of The Waitresses. Nice to hear Bjork. Robert Williams is the man for food art (often soiled by reclining bombshells)
	5:58pm brainiac: I lost my ass at The Nude Casino
	5:58pm Phillippe Bastille: Thanks for tunes, pics, interview, and cheese Olivia
	5:59pm mariano: Thanks Olivia!
	5:59pm Ike: @coel∅: ROTFL... that's silly. In space no one can smell your mold.
	5:59pm Michael 98145: Thank you again, Director Olivia
	6:00pm chresti: Thanks Olivia!
	6:08pm coelacanth∅: Thanks Olivia!

Radio Ravioli with Olivia: Playlist from January 6, 2020

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