David Bouchier, who (full disclosure) is a weekly essayist on WSHU where I'm the news director, and also hosts a classical music program, is not what you'd call a foodie. In this commentary, he claims not to linger over food or even remember much about meals he's had. But one day he comes upon an old collection of his favorite recipes, and it got him remembering. His tone is dry and witty, the commentary thoughtful. It's appropriate anytime.

The first line of this reflection by Carroll Dale Short says it all: "I don't know why food and the cooking of food is so closely tied to death and sorrow in the Scotch-Irish heritage that I come from. I just know that it is." Short, an independent reporter/producer, writer and teacher from Jasper, Alabama, goes on to explain how memories of his grandmother and food and cooking are poignantly intertwined. Listeners who have lost someone they spent kitchen time with will understand and appreciate it. It is sweet and thoughtful, with some great culinary details.

An hour about America's first food celebrity, James Beard. We hear from friends and colleagues who knew him and understood the era in which he defined American cooking.

Host Clark Wolf obviously has great enthusiasm for Beard and what he did for American cooking, and the conversation is convivial.

The piece is nicely produced by Melissa Waldron Lehner, a contributing producer for WNYC in New York.

It's an hour of good conversation and intelligent nostalgia. There's also a half-hour version on PRX.