Forrest Goodman joined 600WREC in 2006, but has been in radio for over 20 years. He was born in Memphis and has lived in or near the city most of his life. Forrest is also part of the Memphis Tigers football and basketball broadcasts. He enjoys camping, fishing and is quite fluent in speaking "Seinfeldian."
E-mail Forrest or follow Forrest on Twitter
Steve Butler was born and raised in Baltimore, but thinks of himself as a Memphian. He arrived in April 1977. A few months later, Elvis died and things "just ain’t been the same since." The reason Steve came to Memphis thirty-some years ago was....to work at WREC!
He worked on the morning show for two years and then on to mornings at WRVR for 25 years. He had a brief career in real estate, but after about a year, realized working in an industry that used terms like "amortization" and "multi-dwelling unit" was not for him.
He returned to WREC in February of 2006. Now he produces Memphis Morning News, does a little entertainment news, and tries to keep his pet circus monkey from destroying the studio.
When she's not getting up before dawn to deliver the latest headlines on Memphis Morning News, this Starbucks-swilling knitter can be found volunteering at her children's schools, or in a bookstore. She's a proud Southerner from North Mississippi who's waiting for her cape with the big "S" to come back from the cleaners.
E-mail Tonya or follow Tonya on Twitter
What is the voting situation at the polls when it comes to your identification. Tre Hargett has the information you need.
There is a Band Masters event this weekend. Schools will be showing off at The Liberty Bowl and Greg Nelson has all the particulars.
SILENT HILL: REVELATION...FUN SIZE...CLOUD ATLAS...CHASING MAVERICKS are the movies Kevin Carr has seen. One movie is a real wow.
Here are this week's recipes from our tailgating expert Jimmy Shotwell...
Slow Cooker Chili
1 lb. ground beef
2 onions, chopped
3/4 cup diced green bell pepper
3/4 cup diced celery
4 cloves garlic, chopped
2 (14 oz.) cans diced tomatoes, undrained
15 oz. can tomato sauce
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. salt
1/8 teaspoon pepper
1/4 teaspoon cayenne pepper
2 (15 oz.) cans red kidney beans, rinsed and drained
2 Tbsp. cornstarch
1/4 cup water
Cook ground beef in heavy skillet until brown and drain. Mix all ingredients except cornstarch and water in 3-4 quart slow cooker. Cover and cook on low heat for 6-7 hours until vegetables are tender. Turn heat to high. Mix cornstarch and water until smooth and add to chili, stirring well. Uncover and cook for about 15 minutes, until slightly thickened.
White Beans & Ham
1 lb package dried northern beans
4-6 garlic cloves, peeled and minced
1 large onion, chopped fine
ham bone, hocks, shanks or diced ham (about 1 pound)
6 cups water or chicken broth
salt & pepper to taste
Rinse and sort the beans for any pebbles. Soak beans overnight. Add the rinsed beans, garlic,chopped onions, salt, pepper, and ham to the crock pot. Add water. Cover and cook on low about 8 hours, until beans are tender. Remove ham bone, shanks or hocks and pull off the meat. Add meat to the crock pot and mix. Serve with cornbread
Jalapeño Corn Bread
3 (7 ounce) packages cornbread mix
1 large sweet onion, diced
2 cups shredded cheddar or Colby cheese
2 large eggs, beaten
2 1/2 cups whole milk
1/2 cup vegetable oil
3 teaspoons sugar
1 (15 ounce) can creamed corn
6 ounces chopped jalapeños
Mix and pour into greased 9x13-inch pan.
Bake 45 minutes at 375° until golden brown and a toothpick comes out clean.