Catherine Klene | St. Louis Public Radio

Catherine Klene

The Sunset is available at Living Room in Southampton.
Michelle Volansky | Sauce Magazine

On Monday’s St. Louis on the Air, host Don Marsh spoke with Sauce Magazine’s Heather Hughes and Catherine Klene about new food and drink establishments in the region to try this month.

With three coffee shops on their radar for August, Klene said, “We’re very caffeinated over at Sauce this month.”

Lomo Soltado is a Peruvian beef tenderloin stir fry available at Mango Peruvian Cuisine in downtown St. Louis.
Carmen Troesser | Sauce Magazine

“[Peru has] an incredibly diverse cuisine, and not just because of the geography of the region, but also because of the immigrant culture and colonization history that Peru has,” Catherine Klene said on Wednesday’s St. Louis on the Air. “It’s a really excellent mix of flavors and cuisines.”

From Incan staples like corn and ancient grains to varieties of peppers and potatoes, Peruvian food has been also influenced by regions including Europe, Asia and Africa, according to Klene, the digital managing editor at Sauce Magazine.

Left, Caryn Dugan and Dr. James Loomis discussed plant-based diets with host Don Marsh on Thursday’s “St. Louis on the Air.”
Evie Hemphill | St. Louis Public Radio

While in 2014 just 1 percent of U.S. consumers claimed to be vegan, in 2017, about 6 percent made that claim. With a 600 percent increase in just three years, and veg-friendly options becoming more commonplace in St. Louis, it is safe to say that this diet trend is not just a fad – it’s here to stay.

Cider flights are among the offerings on tap at Brick River Cider Co., one of four must-try places on Sauce Magazine's latest Hit List.
Michelle Volansky | Sauce Magazine

The first question that St. Louis on the Air’s Don Marsh asked the Sauce Magazine team during Friday’s Hit List segment had to do with the word “cidery.”

The term was new to Marsh and understandably so, with St. Louis’ first such cider-focused brewery opening just about a week ago. Located in a former firehouse on Washington Avenue, Brick River Cider Co. was the first of four new, must-try restaurants that Catherine Klene and Matt Sorrell plugged during the discussion.

Culinary professionals Alex Feick (at left) and Josh Charles (center) joined Sauce Magazine editor Catherine Klene to talk about how they manage demanding careers alongside parenthood and other aspects of their lives.
Evie Hemphill | St. Louis Public Radio

Like many new parents, Josh Charles sensed that a major switch had been flipped the moment his baby was born 11 months ago. He knew right away that the days ahead would look different for him, professionally speaking, than the previous decade he’d spent cooking in fine-dining kitchens.

“The typical restaurant hours were just something that I could not do anymore,” the chef said this week on St. Louis on the Air. “I had been used to working Tuesday through Sunday, 10 a.m. to 11 p.m. at minimum, and I just knew that being locked into that restaurant wasn’t going to be cohesive for the hours that I needed to be there for my family.”