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LETTERS FROM OUR LISTENERS

Your morning and afternoon shows are always good and today’s has been especially nice—with all the Gratefull Dead and Richard Thompson stuff in particular. Keep up the good work. - A Web Listener in Beloit, WI

We love your “Honky-Tonk Saturday Night” so much that we even plan our weekend around it. - Your biggest fans in Centralia, IL

I just wanted to send a note to thank you for increasing you online listening options. I am a native of the North Woods and avid WOJB listener while there. I can now access you from my computer ant work and listen to you all day.

And thank you, too, for broadcasting Amy Goodman's Democracy Now! This program is an essential resource of information that is otherwise impossible to obtain through mainstream media. Keep on doing a great job!!! You are all wonderful! - Amy Docky via email.

Thanks for improving your streaming on-line. I had trouble before (hard to iron cloths when you have to press computer buttons every ten seconds, would have given up on ironing but...) but today I tried it and have had no problems. - A web listener from Joliet, Illinois

It's 9:18pm Saturday evening listening to some good music from WOJB down here in Gulfport, Mississippi.

I am a LCO member and live in TN. I miss the rez more than ever this time of year at powwow time. And I'm very grateful for being able to listen on the net. I feel (not so far away) being able to share Honor The Earth with all my family and friends who live there. Also a big thanks for Honky Tonk nite and keeping a part of my great-uncle alive, the late Mahlon Nickence. - A web listener in Tennessee.

Just listening from Appleton, Wisconsin to the Honky Tonk Show. Thanks for being on the internet. - Dave

Hi WOJB. I just wanted to let you know how much I enjoy listening to your radio station. I live down in Oshkosh and listen on the internet. I was turned on to WOJB about five years ago from a friend from Park Falls. We really enjoy the blues programming you guys have. - Loyal Fan

Just wanted to let you know that David Baker Senior, our son David Baker Junior and me Brigitte were listening over here in Germany to the Honor the Earth Pow Wow. Thank you very much for making this possible.- Brigitte and the 2 Davids

Here's a recipe from Better Homes and Gardens for Zucchini/Summer Squash Fritters:

1/3 cup packaged biscuit mix

1/4 cup grated PArmesan cheese

1/8 teaspoon pepper

2 slightly beaten eggs

2 cups shredded unpeeled zucchini/summer squash (2 medium)

2 tablespoons butter

In a bowl, stir together biscuit mix, Parmesan cheese and pepper. Sire in beaten eggs until moistened. Fold in zucchini/summer squash. In a heavy skillet or griddle, melt butter over medium heat. Using 2 tablespoons mixture for each fritter, cook four at a time until browned (4 to 5 minutes per side). Keep warm while cooking remaining fritters. Makes 6 servings.