WFMU: Radio Ravioli with Olivia: Playlist from August 16, 2021

Listener comments!
	3:01pm Krys O.: Greetings!
	3:01pm Phillippe: I had tortellini for dinner last night and felt like I was cheating
	🍝 3:02pm Ken From Hyde Park: This is the show about ravioli? I forgot.
	3:04pm Handy Haversack: Hi, Olivia, Olivians. How we doing?
	3:05pm sphere: hullo hullo hullo hullo.
	3:05pm Woo: It's a lovely day in Chicago and surroundings
	3:06pm listener james from westwood: How do, Olivia and all!
	3:06pm Buffalo Bills Quarterback Josh Allen: ravioli
	3:06pm sphere: I have frozen pierogi in my refrigerator. Am I a ravioli renegade?
	3:06pm bukowski.: buongiorno, raviolios
	3:07pm olivia: Howdy howdy ravioli pizza pie everybody
	3:08pm steveo: Hello! SO MANY ravioli in that opening montage....
	3:08pm βrian: Little Human loves pasta, but she's never yet had ravioli.
	3:08pm Phillippe: I think that's more a border issue, sphere.
	3:08pm olivia: Than does she really love pasta, βrian:???
	3:08pm sphere: thanks Phillippe. :)
	3:08pm Revolution Rabbit Nov63: ♀︎Venus is @ Home now in ♎︎Libra ...do I find myself thinking about Loveliness ?
	3:09pm Carmichael: Heya Olivia and various raviolis.
	3:09pm E: Think of how much bigger raviolis look to little humans.
	3:09pm βrian: When we find some good fresh ravioli, we'll rock her world.
	3:11pm Jeff in Brooklyn: leading to the question - is the plural of ravioli raviolis or raviolii?
	3:11pm steveo: Soylent Green is DUMPLINGS 🥟
	3:11pm tim from washington: Hi Olivia and peoples!
	3:12pm Carmichael: Raviolae?
	3:13pm Handy Haversack: "Ravioli" is already plural. Nature is too kind to ever produce a single raviolo. When you believe you have only one left, you are merely pausing along the great chain of ravioli.
	3:13pm steveo: Ravioli is the plural of raviolo
	3:13pm steveo: Jinx!
	🍝 3:13pm Ken From Hyde Park: A single one is a raviolus and the plural is ravioli. I think?
	3:14pm olivia: As Queen Pasta, I declare Handy / steveo correct in this matter....
	3:15pm Jeff in Brooklyn: My mind is blown - especially when i realize I often cut my ravioli in 2 with a fork
	3:15pm steveo: Pop-Tarts, for those who do not know, are wheat-based, crust-like pockets filled with different flavors of sugar in between the frosted pastry crust. The pastry is sealed on all sides – the inside is not visible without breaking apart the food in some way. And, it is for this reason, that Pop-Tarts are a type of ravioli.
	🍝 3:15pm Ken From Hyde Park: Thank you, your gracious majesty.
	3:15pm Handy Haversack: Boiling times vary, though, steveo.
	3:16pm Hubig Pie: RavioliOs is a can fulla ravioliO
	3:16pm βrian: I think we'll make the ravioli from fresh lasagna sheets. But how long to cook? I've noticed tortellini can take well over ten minutes to cook through.
	3:16pm Revolution Rabbit Nov63: ...if they're mere Raviolae - what on earth is the mature phase they morph into ?!
	3:17pm Jeff in Brooklyn: and boiling times is the title of that unreleased Portishead song
	3:17pm sphere: Ravioli are made of pasta dough, Pop-Tarts are made of pie crust. So I don't think Pop-Tarts are ravioli.
	3:18pm olivia: As Queen Pasta, you must re-think your thinking, sphere
	3:18pm Handy Haversack: sphere, it would imply that calzone are ravioli, and then we're really cooking without a net.
	3:18pm Revolution Rabbit Nov63: If definition is a Pasta ...but a Rock may be a Chair - in the Platonic Ideal sense...
	3:19pm sphere: yes, my liege Olivia. :)
	3:19pm steveo: You'll have to take it up with by Gracie Hutchison, from whose internet screed I borrowed that from
	3:19pm Phillippe: I saw some guy of Diners, Drive-Ins and Dives (or some order of those three) who made his ravioli pasta so thin you could see through it
	🍝 3:19pm Ken From Hyde Park: Raviolinni are those little miniature ones, like they serve in grade school cafeterias.
	3:20pm Phillippe: *on not of
	3:20pm Revolution Rabbit Nov63: ...of course - you may not eat a Chair ...unless it is made of, say, pastry...
	3:21pm Woo: I like the lyrics
	3:21pm tim from washington: Chakachas!
	3:22pm tim from washington: Hey! Don't be bad mouthing calzones, Handy!
	3:22pm βrian: Seems like 3-4 minutes, plus an extra few minutes for raw filling.
	3:23pm E: Should be Raviolé! because they are the most joyful pasta type
	3:23pm Handy Haversack: I never would, tim! I just don't want mine boiled.
	3:24pm tim from washington: OK, just checking. I get very protective of calzones.
	3:26pm Revolution Rabbit Nov63: ...might a sealed Pasta be not a Raviolio ...but, a dumpling? Or something originating in Asia ??...
	3:27pm Jeff in Brooklyn: Do calzones need protection? I thought calzones were basically slices of pizza that rolled up to protect themselves!
	3:27pm βrian: The now defunct Del Rio bar used to serve Zapatas, which were a kind of burrito meets calzone.
	3:27pm Revolution Rabbit Nov63: ...perhaps things are not always what they semolina...
	3:29pm tim from washington: Since we're on the subject, where do you stand regarding the sauce in calzones? Red sauce or white sauce? It's red for me. White sauce is OK I guess but red sauce it where it's at!
	3:30pm βrian: White sauce? Never heard of? What is it?
	3:30pm Revolution Rabbit Nov63: ...which I'm sure would sound more Pasta appropriate & more impressive in Latin...
	3:30pm sphere: There are the notorious "soup dumplings" or xia long bao
	3:31pm listener james from westwood: This Arnez cut is what plays every day when Ken arrives at the station.
	3:31pm Handy Haversack: Del Rio in Ann Arbor, βrian?
	3:31pm Krys O.: There used to be a great place in Bloomfield that made stuffed bread almost exclusively. It was sooooo good. www.food.com...
	3:32pm E: This is the soundtrack to me loading my plate at a buffet in slow motion
	3:32pm sphere: I have never heard anyone using white sauce on calzone. Something new every day, I guess.
	3:32pm olivia: lol, E!
	3:33pm tim from washington: @Brian - it's a cream sauce. more popular in the east coast. At least according to my partner who's originally from Long Island.
	3:34pm steveo: i tried the "pop-tarts are ravioli" thing on my spouse and she got mad at me :)
	3:34pm Schnall: Krys, was that Feedbag? Loved that place.
	3:35pm sphere: @ tim - Is that the same sort of white sauce that ends up on white pizza and clam pizza?
	3:35pm Revolution Rabbit Nov63: ...sauces are generally Whiter, lumpier & less distinct the further Northeast in the USA one ventures...
	3:36pm Krys O.: @Schnall: No, this place was on the corner of James and Broad where the Realtor Association is now, across from the Chalet coffeeshop and the opposite the Town Pub. This was about 22 years ago.
	3:37pm tim from washington: @sphere - that's it.
	3:38pm I k e: So I guess I need to switch from Fruit Jeopardy! to Pasta Jeopardy!?
	3:41pm βrian: @Handy: Yes. To me the demise of the Del Rio mean Ann Arbor was no more, somehow.
	3:41pm sphere: @ Ike: How about fruit and pasta?
	3:43pm Hubig Pie: For $2000- this stuffed pasta is the special-ity of Bergamo in the Veneto/Lombardy region of Italy
	3:45pm Handy Haversack: It was central to the experience, βrian, that's for sure.
	3:47pm tim from washington: Ooh, where's Hocine Chaoui from?
	3:49pm Avrilinmay: sounds north african (Tunisia/Algeria perhaps)
	3:50pm βrian: Makes me want some harissa in my calzone.
	3:51pm Buffalo Bills Quarterback Josh Allen: some quick googling seems to be Algerian
	3:51pm sphere: Ooh go go Souleyman!
	3:52pm tim from washington: This set's ruling!
	3:54pm mb: Hi Olivia and crew
	3:56pm Avrilinmay: @ βrian : I wish WFMU chatboards doubled as a supersonic space-travelling mailbox. I would send you the jar I have in my fridge right now ! :)
	3:56pm tim from washington: Thanks, fact checking cuz's!
	3:58pm I k e: $400: This eight-letter primary ingredient in most pasta may sound exotic, but it’s really just the middlings of hard wheat, such as durum $800: The first pasta factory in the U.S. was started by a French immigrant, Antoine Zerega, in 1848 in this city, well before it was absorbed into a neighboring metropolis
	3:58pm sphere: Evidently the Souleyman LP is not on Bandcamp
	3:59pm Avrilinmay: (I don't have the best harissa right now though. I have been craving some myself from the Cap-Bon region in Tunisia for a while. When home-made, it's the best! )
	4:00pm Carmichael: $400, what is semolina?
	4:00pm Marco Esquandolas: $400 what is semolina
	4:00pm βrian: We have a small Algerian cafe here. Their food is good. Their harissa is awesome!
	4:01pm Avrilinmay: Sahha !
	4:02pm Handy Haversack: Our food's on Jeopdardy!, Jeopardy!, baby. Oooo-ooo-ooo-oo.
	4:06pm βrian: Mr Semolina, Mr Bob Semolina.
	4:09pm Tookie a.k.a Wuthry Guffy: River otter party!
	🍝 4:11pm Ken From Hyde Park: What is a microphone?
	4:12pm Yes: Hello everyone
	4:12pm Avrilinmay: I was just listening to St Beauty's Borders earlier !
	4:15pm Greg from ZONE 5: Yolivia!
	4:16pm I k e: @Carm & @Marco are correct for J$400! Normally in Jeopardy! only the first one to answer gets it, but both of those have the same FMU comment time stamp of 4:00, so the judges have ruled they both get it.
	4:17pm olivia: hey greg!
	4:19pm sphere: JUNGLE LUV
	4:19pm Yes: 😎😎😎
	4:19pm Greg from ZONE 5: Did NOT see that coming. KNOW YA
	4:19pm Marco Esquandolas: Thanks Ike ! Cheers Carmichael!
	4:20pm JMS: YES!!! Takes me back to my childhood where we watched Purple Rain at every sleepover
	4:21pm listener James from Westwood: High school dances in my case, per the Morris Day and the Time version. Daaaaamn!
	4:26pm I k e: J$1200: After Italy, this country in northern South America is a surprising #2 for pasta consumption, at about 29 pounds per person a year J$1600: This short, chunky ruffle-shaped pasta is named for a metal device that it vaguely resembles
	4:27pm Carmichael: $800, what is A. Zerega's Sons Pasta Factory?
	4:28pm Tookie a.k.a Wuthry Guffy: squee squee i’m a frisky river otter and i’m gonna keep it in my pants.
	4:28pm Kat in Chicago: I was on the Peacefrog label Bandcamp yesterday and almost bought First Floor. Goes in the next cart. Enjoying the show today!
	4:28pm garlic lover: Hey im a steady quarter screwed on
	4:32pm Yes: Love this new grouper track
	4:34pm olivia: thanxxx Kat!!!
	4:39pm Revolution Rabbit Nov63: Beyond the Wildwood !
	4:40pm Revolution Rabbit Nov63: ...great tribute album...
	4:42pm Carmichael: $1200, what is Venezuela?
	4:43pm bukowski.: @Ike, 1600, what is radiatore
	4:44pm tim from washington: Opal is always welcome!
	4:47pm Hubig Pie: Lotsa noodles in Italy are colloquial for there shapes. Fusilli is a spindle
	4:47pm Handy Haversack: Orecchiete are ears.
	4:48pm bukowski.: my favorite is strozzapreti, or "priest-strangler"
	4:51pm Buffalo Bills Quarterback Josh Allen: i believe they are chanting the heart sutra, or something similar.
	4:52pm I k e: Correct @Carm for J$1200 & @bukowski for J$1600! @Carm, for J$800 that’s incorrect, you’re answering (questioning) the wrong part… anyone else?
	4:53pm Jeff in Brooklyn: $800 what is Brooklyn!
	4:54pm tim from washington: This is super great.
	4:54pm olivia: @buffalo bills QJA, the liner notes on the CD say "the sound is from a VHS tape of a man's funeral in 1995. I don't know this man -- actually, I don't know anyone on the tape. That's why I asked myself; how do I deal with the sounds of a stranger's funeral if the sounds fill the room I am sitting in? The title "king of image" comes from the copy printed on the VHS tape. The form of the funeral is also special to me, because there are nuns singing -- they are supposed to help the dead man go to Heaven"
	4:54pm Carmichael: D'oh, it was Brooklyn. Jeff wins.
	4:57pm Buffalo Bills Quarterback Josh Allen: beautiful. thanks @olivia
	5:00pm Fran Sancisco: This audio really is beautiful
	5:02pm Revolution Rabbit Nov63: Interesting to me that - in authentic Ritual - the ordinariness of the Timbres & Intonations may actually be what makes it not only Authentic but Effective in fact. & what does that imply for all our Musics.
	5:03pm I k e: @Jeff, correct!
	5:05pm Constantly Choking: man I love Aaron Dilloway
	5:05pm Constantly Choking: Hi Olivia and everyone!
	5:05pm I k e: @bukowski, I was going to try to work "priest-strangler" pasta into a clue but I didn’t think anybody would know it!
	🍝 5:06pm Ken From Hyde Park: Zats, I was about to ask "Brooklyn" when I saw Jeff's comment come across. Nice work!
	5:06pm Revolution Rabbit Nov63: PriestStrangler ! Very 'Godfather'...
	5:07pm tim from washington: I'm digging this Dilloway and Dalt!
	5:08pm Constantly Choking: wondering if the whole Lucy & Aaron is as good as this cut?
	5:08pm Buffalo Bills Quarterback Josh Allen: @constantlychoking it is
	5:09pm olivia: Yep, Constanty Choking, I would argue so! It's pretty dynamic, and yet really cohesive and solid. I wanna listen to it more.
	5:09pm Constantly Choking: nice, thanks guys, definitely copping it
	5:12pm bukowski.: @ike don't be shy, hit us with those difficult ones!
	5:20pm Revolution Rabbit Nov63: Strozzapreti is also a great word.
	5:21pm Darkadian: Great show today my dear! Gotta dash...Love you.
	5:26pm joe mulligan: did someone say strozzopriete?
	5:28pm Avrilinmay: different spellings of italian words, now I'm (even more) interested
	5:32pm joe mulligan: the background story is more compelling than my misspelling
	5:32pm Dayffid: This is fab
	5:37pm bukowski.: yes, joe! how do?
	5:39pm Kpx: I'm late, but I'm here now, and ready for some radio Beefaroni!
	5:40pm joe mulligan: haha what up bukowski!
	5:40pm tim from washington: I tune in to Olivia for the ravioli but I tune in to Matt Warwick for the tenderoni.
	5:41pm garlic lover: Listening from on high in the Colorado Rockies admiring the clouds along the mountain tops — feels perfect
	5:44pm Dayffid: I like garlic too :)
	5:46pm I k e: VEG CATEGORY J$400: This vegetable, also known as baby marrow, can be sliced into thin strips or "zoodles" to make a gluten-free type of "pasta"
	5:48pm Revolution Rabbit Nov63: HBDs Bill Evans, Charles Bukowski, Kevin Ayers, Scott Asheton...
	5:49pm Avrilinmay: @joe mulligan: was going to say that my curiosity was piqued indeed. Then my brain, alarmed, quickly reminded me that I almost forgot the fact that I was trying to stay away from stories of how nasty humanity and its outbursts of gruesome violence can be, these days ..
	5:50pm I k e: J$800: This type of radish is the most commonly eaten vegetable in Japan, sometimes eaten with soba noodles
	5:52pm Kpx: Although I would love to find out what zoodles are like, it's just not in the cards. I'm lucky enough just to have ordinary cheap store brand noodles.
	5:53pm Krys O: Thanks, Olivia!
	5:54pm Buffalo Bills Quarterback Josh Allen: ZUCCHINI DAIKON
	5:54pm I k e: Correct and correct, @BBQJA! Thanks for playing, everyone. And thanks to Olivia!
	5:55pm Carmichael: This is wonderful filthy hippie music.
	5:56pm mb: Thank-you's Olivia. Great closer
	5:56pm Buffalo Bills Quarterback Josh Allen: LET'S FUCKING GOOOOOO thx for the show!!
	5:57pm tim from washington: Thanks Olivia!
	5:57pm Revolution Rabbit Nov63: Yeah loving it. TY DJ Olivia !
	5:58pm Rich in Washington: Wonderful show, Olivia! Thank you!
	5:58pm Kpx: Yes thanks indeed, and let's give thanks to the beefaroni, tenderoni, zoodles, zucchini, Daikin, and most of all the filthy hippie music! Bye all!
	5:58pm Avrilinmay: @Kpx f I may say this,if I can allow myself to talk about a life I do not personally know: You never know! you might Here is me wishing that you get to taste delicious zoodles sometime soon :)))
	5:59pm Greg from ZONE 5: Thanks Olivia! Good squash baking sounds.
	🍝 5:59pm Ken From Hyde Park: If revenge is a dish best served cold, then ravioli is a fine dish to serve anytime! Thanks, Queen Pasta! 👑
	5:59pm I k e: If my dubious calculations are correct, today's final score is: bukowski J$1600 BBQJA J$1200 Carm & jeff J$800 Marco J$400 KFHP J$100 for a good joke answer Thanks for participating in this ridiculousness and have a good one!
	5:59pm bukowski.: thank you olivia! and ike!
	🍝 6:00pm Ken From Hyde Park: Woo! Thank you, Ike! I'm less in the hole now.
	6:02pm Avrilinmay: The coincidence of me tuning in for the show, and decidingto make pasta for dinner was truly funny and lovely. As always, wfmu ... Thanks!!!

Radio Ravioli with Olivia: Playlist from August 16, 2021

View olivia's profile

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

<-- Previous playlist | Back to Radio Ravioli with Olivia playlists | Next playlist -->

Upcoming events:

Wed. Nov 13th, 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. 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!

August 16, 2021: Monday Monday Monday Monday Monday

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

Artist	Track	Album	Label	Year	Approx. start time
Olivia	╚ w̾e̾l̾c̾o̾m̾e̾ ̾t̾o̾ ̾r̾a̾d̾i̾o̾ ̾r̾a̾v̾i̾o̾l̾i̾ ⫸ ╗				0:00:00 (Pop-up)
Mamas & The Papas	Monday Monday Monday Monday Monday				0:02:19 (Pop-up)
Rhye	One Of Those Summer Days "One Of Those Summer Days" by "Rhye"	Woman	Loma Vista	2013	0:03:34 (Pop-up)
Anna McClellan	To Prove "To Prove" by "Anna McClellan"	I Saw First Light	Father/Daughter	2020	0:07:27 (Pop-up)
Los Microwaves	Silent Screamers "Silent Screamers" by "Los Microwaves"	BART: Bay Area Retrograde Vol. 1 (V/A)	Dark Entries	2011 (orig. 1982)	0:10:20 (Pop-up)
Aksak Maboul	A Modern Lesson "A Modern Lesson" by "Aksak Maboul"	Critical Mass Splinters From Post Punk Underground 1978-1983	Touch Sensitive/Cherrystones	2015	0:13:58 (Pop-up)
Chakachas	Jungle Fever "Jungle Fever" by "Chakachas"	Jungle Fever	Dusty Groove America	2007	0:18:59 (Pop-up)
Chancha Via Circuito	Jose Larralde - Quimey Neuquen (Chancha Via Circuito remix)	Rio Arriba	ZZK	2010	0:22:57 (Pop-up)
Chaino	Breathing Bongos "Breathing Bongos" by "Chaino"	Africana & Beyond!	Dionysus Records	1998	0:28:51 (Pop-up)
Chico Arnez	Yashmak "Yashmak" by "Chico Arnez"	Britxotica Goes East! Persian Pop and Casbah Jazz from the Wild British Isles!	Trunk	2016	0:30:08 (Pop-up)
Yola	Barely Alive "Barely Alive" by "Yola"	Stand For Myself	Easy Eye Sound	2021	0:33:07 (Pop-up)
79.5	Whisper "Whisper" by "79.5"	Predictions	Big Crown Records	2018	0:36:43 (Pop-up)

Meth Math	El Vale De La Piedra "El Vale De La Piedra" by "Meth Math"	El Vale De La Piedra	In Real Life	2020	0:42:14 (Pop-up)
Hocine Chaoui	Rym El Hahaya "Rym El Hahaya" by "Hocine Chaoui"	Ouechesma	Outre National	2021	0:45:33 (Pop-up)
Omar Souleyman	Chobi "Chobi" by "Omar Souleyman"	To Syria, With Love	Mad Decent	2017	0:50:46 (Pop-up)
Armand Hammer	Flavor Flav "Flavor Flav" by "Armand Hammer"	Shrines	Backwoodz Studioz	2020	0:58:06 (Pop-up)

Keiyaa	Rectifya (FCC edit) "Rectifya (FCC edit)" by "Keiyaa"	Forever, Ya Girl	No Label	2020	1:00:59 (Pop-up)
Jill Scott	I Am Not Afraid "I Am Not Afraid" by "Jill Scott"	Beautifully Human: Words and Sounds Vol. 2	Hidden Beach	2004	1:04:05 (Pop-up)
Ravyn Lenae	Rewind "Rewind" by "Ravyn Lenae"	Insecure: Music From The HBO Original Series, Season 4	HBO	2020	1:07:26 (Pop-up)
Theo Parrish	Heal Yourself and Move	First Floor	Peacefrog	1998	1:10:11 (Pop-up)
Prince	Jungle Love "Jungle Love" by "Prince"	Originals	Warner Bro	2019	1:18:19 (Pop-up)
Ziemba	Bygones "Bygones" by "Ziemba"	Bygones	Self Released	2019	1:21:52 (Pop-up)

Chamellows	end of all fear "end of all fear" by "Chamellows"	rat hearts	Fonal	2006	1:28:43 (Pop-up)
Grouper	Unclean Mind "Unclean Mind" by "Grouper"	Unclean Mind	kranky	2021	1:32:25 (Pop-up)
Laura Jean	One More Song (Demo) "One More Song (Demo)" by "Laura Jean"	Chapter Music 20 Big Ones 1992-2012 (V/A)	Chapter Music	2013	1:35:49 (Pop-up)
Opal	If The Sun Don't Shine (Adaptation of Jugland Blues)	Beyond The Wildwood - A Tribute To Syd Barrett	The Communion Label	1987	1:38:30 (Pop-up)
Hydro Electric Streetcar	I Realise	The Cool-Aid Benefit Album	Light In the Attic	2011 (orig. 1970)	1:42:47 (Pop-up)
Wang Changcun	King of Image 1995 "King of Image 1995" by "Wang Changcun"	The Mountain Swallowing Sadness	Sub Rosa	2005	1:46:34 (Pop-up)
Lily Chao	Feeling Grieved "Feeling Grieved" by "Lily Chao"	Chinese Folk Songs	Akuphone	2015 (orig 1968)	2:01:24 (Pop-up)
Aaron Dilloway & Lucrecia Dalt	Tender Cuts	Lucy & Aaron	Hanson Records	2021	2:03:54 (Pop-up)
Ian Epps	Cascades, Pt III "Cascades, Pt III" by "Ian Epps"	Cave of the Eye	No Label	2020	2:11:09 (Pop-up)
Sylvin Marc / Del Rabenja	Valiha Ny Dada	Madagascar Now	Souffle Continu	2021 (orig. 1976)	2:27:52 (Pop-up)
Marc Barreca	Delusion "Delusion" by "Marc Barreca"	The Sleeper Wakes	Scissor Tail	2021 (orig. 1986)	2:34:24 (Pop-up)
People Like Us	Push The Clouds Away	Welcome Aboard	Discrepant	2021 (orig. 2011)	2:38:27 (Pop-up)
Henri Salvador	Siffler en travaillant	Homme Studio 1970-1975	Born Bad	2021	2:41:21 (Pop-up)
Nora Guthrie	Home Before Dark "Home Before Dark" by "Nora Guthrie"	Sky Girl	Efficient Space	2016	2:44:00 (Pop-up)
Jenn Champion	Time To Regulate "Time To Regulate" by "Jenn Champion"	Single Rider	Hardly Art	2018	2:46:29 (Pop-up)
Golden Hallway Music	Uncleared Path	Rules & Chance Vol. 2	Not Not Fun	2021	2:50:04 (Pop-up)
Pharoah Sanders	The Golden Lamp "The Golden Lamp" by "Pharoah Sanders"	Wisdom Through Music	Impulse!	1973	2:53:12 (Pop-up)

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Listener comments!
	3:01pm Krys O.: Greetings!
	3:01pm Phillippe: I had tortellini for dinner last night and felt like I was cheating
	🍝 3:02pm Ken From Hyde Park: This is the show about ravioli? I forgot.
	3:04pm Handy Haversack: Hi, Olivia, Olivians. How we doing?
	3:05pm sphere: hullo hullo hullo hullo.
	3:05pm Woo: It's a lovely day in Chicago and surroundings
	3:06pm listener james from westwood: How do, Olivia and all!
	3:06pm Buffalo Bills Quarterback Josh Allen: ravioli
	3:06pm sphere: I have frozen pierogi in my refrigerator. Am I a ravioli renegade?
	3:06pm bukowski.: buongiorno, raviolios
	3:07pm olivia: Howdy howdy ravioli pizza pie everybody
	3:08pm steveo: Hello! SO MANY ravioli in that opening montage....
	3:08pm βrian: Little Human loves pasta, but she's never yet had ravioli.
	3:08pm Phillippe: I think that's more a border issue, sphere.
	3:08pm olivia: Than does she really love pasta, βrian:???
	3:08pm sphere: thanks Phillippe. :)
	3:08pm Revolution Rabbit Nov63: ♀︎Venus is @ Home now in ♎︎Libra ...do I find myself thinking about Loveliness ?
	3:09pm Carmichael: Heya Olivia and various raviolis.
	3:09pm E: Think of how much bigger raviolis look to little humans.
	3:09pm βrian: When we find some good fresh ravioli, we'll rock her world.
	3:11pm Jeff in Brooklyn: leading to the question - is the plural of ravioli raviolis or raviolii?
	3:11pm steveo: Soylent Green is DUMPLINGS 🥟
	3:11pm tim from washington: Hi Olivia and peoples!
	3:12pm Carmichael: Raviolae?
	3:13pm Handy Haversack: "Ravioli" is already plural. Nature is too kind to ever produce a single raviolo. When you believe you have only one left, you are merely pausing along the great chain of ravioli.
	3:13pm steveo: Ravioli is the plural of raviolo
	3:13pm steveo: Jinx!
	🍝 3:13pm Ken From Hyde Park: A single one is a raviolus and the plural is ravioli. I think?
	3:14pm olivia: As Queen Pasta, I declare Handy / steveo correct in this matter....
	3:15pm Jeff in Brooklyn: My mind is blown - especially when i realize I often cut my ravioli in 2 with a fork
	3:15pm steveo: Pop-Tarts, for those who do not know, are wheat-based, crust-like pockets filled with different flavors of sugar in between the frosted pastry crust. The pastry is sealed on all sides – the inside is not visible without breaking apart the food in some way. And, it is for this reason, that Pop-Tarts are a type of ravioli.
	🍝 3:15pm Ken From Hyde Park: Thank you, your gracious majesty.
	3:15pm Handy Haversack: Boiling times vary, though, steveo.
	3:16pm Hubig Pie: RavioliOs is a can fulla ravioliO
	3:16pm βrian: I think we'll make the ravioli from fresh lasagna sheets. But how long to cook? I've noticed tortellini can take well over ten minutes to cook through.
	3:16pm Revolution Rabbit Nov63: ...if they're mere Raviolae - what on earth is the mature phase they morph into ?!
	3:17pm Jeff in Brooklyn: and boiling times is the title of that unreleased Portishead song
	3:17pm sphere: Ravioli are made of pasta dough, Pop-Tarts are made of pie crust. So I don't think Pop-Tarts are ravioli.
	3:18pm olivia: As Queen Pasta, you must re-think your thinking, sphere
	3:18pm Handy Haversack: sphere, it would imply that calzone are ravioli, and then we're really cooking without a net.
	3:18pm Revolution Rabbit Nov63: If definition is a Pasta ...but a Rock may be a Chair - in the Platonic Ideal sense...
	3:19pm sphere: yes, my liege Olivia. :)
	3:19pm steveo: You'll have to take it up with by Gracie Hutchison, from whose internet screed I borrowed that from
	3:19pm Phillippe: I saw some guy of Diners, Drive-Ins and Dives (or some order of those three) who made his ravioli pasta so thin you could see through it
	🍝 3:19pm Ken From Hyde Park: Raviolinni are those little miniature ones, like they serve in grade school cafeterias.
	3:20pm Phillippe: *on not of
	3:20pm Revolution Rabbit Nov63: ...of course - you may not eat a Chair ...unless it is made of, say, pastry...
	3:21pm Woo: I like the lyrics
	3:21pm tim from washington: Chakachas!
	3:22pm tim from washington: Hey! Don't be bad mouthing calzones, Handy!
	3:22pm βrian: Seems like 3-4 minutes, plus an extra few minutes for raw filling.
	3:23pm E: Should be Raviolé! because they are the most joyful pasta type
	3:23pm Handy Haversack: I never would, tim! I just don't want mine boiled.
	3:24pm tim from washington: OK, just checking. I get very protective of calzones.
	3:26pm Revolution Rabbit Nov63: ...might a sealed Pasta be not a Raviolio ...but, a dumpling? Or something originating in Asia ??...
	3:27pm Jeff in Brooklyn: Do calzones need protection? I thought calzones were basically slices of pizza that rolled up to protect themselves!
	3:27pm βrian: The now defunct Del Rio bar used to serve Zapatas, which were a kind of burrito meets calzone.
	3:27pm Revolution Rabbit Nov63: ...perhaps things are not always what they semolina...
	3:29pm tim from washington: Since we're on the subject, where do you stand regarding the sauce in calzones? Red sauce or white sauce? It's red for me. White sauce is OK I guess but red sauce it where it's at!
	3:30pm βrian: White sauce? Never heard of? What is it?
	3:30pm Revolution Rabbit Nov63: ...which I'm sure would sound more Pasta appropriate & more impressive in Latin...
	3:30pm sphere: There are the notorious "soup dumplings" or xia long bao
	3:31pm listener james from westwood: This Arnez cut is what plays every day when Ken arrives at the station.
	3:31pm Handy Haversack: Del Rio in Ann Arbor, βrian?
	3:31pm Krys O.: There used to be a great place in Bloomfield that made stuffed bread almost exclusively. It was sooooo good. www.food.com...
	3:32pm E: This is the soundtrack to me loading my plate at a buffet in slow motion
	3:32pm sphere: I have never heard anyone using white sauce on calzone. Something new every day, I guess.
	3:32pm olivia: lol, E!
	3:33pm tim from washington: @Brian - it's a cream sauce. more popular in the east coast. At least according to my partner who's originally from Long Island.
	3:34pm steveo: i tried the "pop-tarts are ravioli" thing on my spouse and she got mad at me :)
	3:34pm Schnall: Krys, was that Feedbag? Loved that place.
	3:35pm sphere: @ tim - Is that the same sort of white sauce that ends up on white pizza and clam pizza?
	3:35pm Revolution Rabbit Nov63: ...sauces are generally Whiter, lumpier & less distinct the further Northeast in the USA one ventures...
	3:36pm Krys O.: @Schnall: No, this place was on the corner of James and Broad where the Realtor Association is now, across from the Chalet coffeeshop and the opposite the Town Pub. This was about 22 years ago.
	3:37pm tim from washington: @sphere - that's it.
	3:38pm I k e: So I guess I need to switch from Fruit Jeopardy! to Pasta Jeopardy!?
	3:41pm βrian: @Handy: Yes. To me the demise of the Del Rio mean Ann Arbor was no more, somehow.
	3:41pm sphere: @ Ike: How about fruit and pasta?
	3:43pm Hubig Pie: For $2000- this stuffed pasta is the special-ity of Bergamo in the Veneto/Lombardy region of Italy
	3:45pm Handy Haversack: It was central to the experience, βrian, that's for sure.
	3:47pm tim from washington: Ooh, where's Hocine Chaoui from?
	3:49pm Avrilinmay: sounds north african (Tunisia/Algeria perhaps)
	3:50pm βrian: Makes me want some harissa in my calzone.
	3:51pm Buffalo Bills Quarterback Josh Allen: some quick googling seems to be Algerian
	3:51pm sphere: Ooh go go Souleyman!
	3:52pm tim from washington: This set's ruling!
	3:54pm mb: Hi Olivia and crew
	3:56pm Avrilinmay: @ βrian : I wish WFMU chatboards doubled as a supersonic space-travelling mailbox. I would send you the jar I have in my fridge right now ! :)
	3:56pm tim from washington: Thanks, fact checking cuz's!
	3:58pm I k e: $400: This eight-letter primary ingredient in most pasta may sound exotic, but it’s really just the middlings of hard wheat, such as durum $800: The first pasta factory in the U.S. was started by a French immigrant, Antoine Zerega, in 1848 in this city, well before it was absorbed into a neighboring metropolis
	3:58pm sphere: Evidently the Souleyman LP is not on Bandcamp
	3:59pm Avrilinmay: (I don't have the best harissa right now though. I have been craving some myself from the Cap-Bon region in Tunisia for a while. When home-made, it's the best! )
	4:00pm Carmichael: $400, what is semolina?
	4:00pm Marco Esquandolas: $400 what is semolina
	4:00pm βrian: We have a small Algerian cafe here. Their food is good. Their harissa is awesome!
	4:01pm Avrilinmay: Sahha !
	4:02pm Handy Haversack: Our food's on Jeopdardy!, Jeopardy!, baby. Oooo-ooo-ooo-oo.
	4:06pm βrian: Mr Semolina, Mr Bob Semolina.
	4:09pm Tookie a.k.a Wuthry Guffy: River otter party!
	🍝 4:11pm Ken From Hyde Park: What is a microphone?
	4:12pm Yes: Hello everyone
	4:12pm Avrilinmay: I was just listening to St Beauty's Borders earlier !
	4:15pm Greg from ZONE 5: Yolivia!
	4:16pm I k e: @Carm & @Marco are correct for J$400! Normally in Jeopardy! only the first one to answer gets it, but both of those have the same FMU comment time stamp of 4:00, so the judges have ruled they both get it.
	4:17pm olivia: hey greg!
	4:19pm sphere: JUNGLE LUV
	4:19pm Yes: 😎😎😎
	4:19pm Greg from ZONE 5: Did NOT see that coming. KNOW YA
	4:19pm Marco Esquandolas: Thanks Ike ! Cheers Carmichael!
	4:20pm JMS: YES!!! Takes me back to my childhood where we watched Purple Rain at every sleepover
	4:21pm listener James from Westwood: High school dances in my case, per the Morris Day and the Time version. Daaaaamn!
	4:26pm I k e: J$1200: After Italy, this country in northern South America is a surprising #2 for pasta consumption, at about 29 pounds per person a year J$1600: This short, chunky ruffle-shaped pasta is named for a metal device that it vaguely resembles
	4:27pm Carmichael: $800, what is A. Zerega's Sons Pasta Factory?
	4:28pm Tookie a.k.a Wuthry Guffy: squee squee i’m a frisky river otter and i’m gonna keep it in my pants.
	4:28pm Kat in Chicago: I was on the Peacefrog label Bandcamp yesterday and almost bought First Floor. Goes in the next cart. Enjoying the show today!
	4:28pm garlic lover: Hey im a steady quarter screwed on
	4:32pm Yes: Love this new grouper track
	4:34pm olivia: thanxxx Kat!!!
	4:39pm Revolution Rabbit Nov63: Beyond the Wildwood !
	4:40pm Revolution Rabbit Nov63: ...great tribute album...
	4:42pm Carmichael: $1200, what is Venezuela?
	4:43pm bukowski.: @Ike, 1600, what is radiatore
	4:44pm tim from washington: Opal is always welcome!
	4:47pm Hubig Pie: Lotsa noodles in Italy are colloquial for there shapes. Fusilli is a spindle
	4:47pm Handy Haversack: Orecchiete are ears.
	4:48pm bukowski.: my favorite is strozzapreti, or "priest-strangler"
	4:51pm Buffalo Bills Quarterback Josh Allen: i believe they are chanting the heart sutra, or something similar.
	4:52pm I k e: Correct @Carm for J$1200 & @bukowski for J$1600! @Carm, for J$800 that’s incorrect, you’re answering (questioning) the wrong part… anyone else?
	4:53pm Jeff in Brooklyn: $800 what is Brooklyn!
	4:54pm tim from washington: This is super great.
	4:54pm olivia: @buffalo bills QJA, the liner notes on the CD say "the sound is from a VHS tape of a man's funeral in 1995. I don't know this man -- actually, I don't know anyone on the tape. That's why I asked myself; how do I deal with the sounds of a stranger's funeral if the sounds fill the room I am sitting in? The title "king of image" comes from the copy printed on the VHS tape. The form of the funeral is also special to me, because there are nuns singing -- they are supposed to help the dead man go to Heaven"
	4:54pm Carmichael: D'oh, it was Brooklyn. Jeff wins.
	4:57pm Buffalo Bills Quarterback Josh Allen: beautiful. thanks @olivia
	5:00pm Fran Sancisco: This audio really is beautiful
	5:02pm Revolution Rabbit Nov63: Interesting to me that - in authentic Ritual - the ordinariness of the Timbres & Intonations may actually be what makes it not only Authentic but Effective in fact. & what does that imply for all our Musics.
	5:03pm I k e: @Jeff, correct!
	5:05pm Constantly Choking: man I love Aaron Dilloway
	5:05pm Constantly Choking: Hi Olivia and everyone!
	5:05pm I k e: @bukowski, I was going to try to work "priest-strangler" pasta into a clue but I didn’t think anybody would know it!
	🍝 5:06pm Ken From Hyde Park: Zats, I was about to ask "Brooklyn" when I saw Jeff's comment come across. Nice work!
	5:06pm Revolution Rabbit Nov63: PriestStrangler ! Very 'Godfather'...
	5:07pm tim from washington: I'm digging this Dilloway and Dalt!
	5:08pm Constantly Choking: wondering if the whole Lucy & Aaron is as good as this cut?
	5:08pm Buffalo Bills Quarterback Josh Allen: @constantlychoking it is
	5:09pm olivia: Yep, Constanty Choking, I would argue so! It's pretty dynamic, and yet really cohesive and solid. I wanna listen to it more.
	5:09pm Constantly Choking: nice, thanks guys, definitely copping it
	5:12pm bukowski.: @ike don't be shy, hit us with those difficult ones!
	5:20pm Revolution Rabbit Nov63: Strozzapreti is also a great word.
	5:21pm Darkadian: Great show today my dear! Gotta dash...Love you.
	5:26pm joe mulligan: did someone say strozzopriete?
	5:28pm Avrilinmay: different spellings of italian words, now I'm (even more) interested
	5:32pm joe mulligan: the background story is more compelling than my misspelling
	5:32pm Dayffid: This is fab
	5:37pm bukowski.: yes, joe! how do?
	5:39pm Kpx: I'm late, but I'm here now, and ready for some radio Beefaroni!
	5:40pm joe mulligan: haha what up bukowski!
	5:40pm tim from washington: I tune in to Olivia for the ravioli but I tune in to Matt Warwick for the tenderoni.
	5:41pm garlic lover: Listening from on high in the Colorado Rockies admiring the clouds along the mountain tops — feels perfect
	5:44pm Dayffid: I like garlic too :)
	5:46pm I k e: VEG CATEGORY J$400: This vegetable, also known as baby marrow, can be sliced into thin strips or "zoodles" to make a gluten-free type of "pasta"
	5:48pm Revolution Rabbit Nov63: HBDs Bill Evans, Charles Bukowski, Kevin Ayers, Scott Asheton...
	5:49pm Avrilinmay: @joe mulligan: was going to say that my curiosity was piqued indeed. Then my brain, alarmed, quickly reminded me that I almost forgot the fact that I was trying to stay away from stories of how nasty humanity and its outbursts of gruesome violence can be, these days ..
	5:50pm I k e: J$800: This type of radish is the most commonly eaten vegetable in Japan, sometimes eaten with soba noodles
	5:52pm Kpx: Although I would love to find out what zoodles are like, it's just not in the cards. I'm lucky enough just to have ordinary cheap store brand noodles.
	5:53pm Krys O: Thanks, Olivia!
	5:54pm Buffalo Bills Quarterback Josh Allen: ZUCCHINI DAIKON
	5:54pm I k e: Correct and correct, @BBQJA! Thanks for playing, everyone. And thanks to Olivia!
	5:55pm Carmichael: This is wonderful filthy hippie music.
	5:56pm mb: Thank-you's Olivia. Great closer
	5:56pm Buffalo Bills Quarterback Josh Allen: LET'S FUCKING GOOOOOO thx for the show!!
	5:57pm tim from washington: Thanks Olivia!
	5:57pm Revolution Rabbit Nov63: Yeah loving it. TY DJ Olivia !
	5:58pm Rich in Washington: Wonderful show, Olivia! Thank you!
	5:58pm Kpx: Yes thanks indeed, and let's give thanks to the beefaroni, tenderoni, zoodles, zucchini, Daikin, and most of all the filthy hippie music! Bye all!
	5:58pm Avrilinmay: @Kpx f I may say this,if I can allow myself to talk about a life I do not personally know: You never know! you might Here is me wishing that you get to taste delicious zoodles sometime soon :)))
	5:59pm Greg from ZONE 5: Thanks Olivia! Good squash baking sounds.
	🍝 5:59pm Ken From Hyde Park: If revenge is a dish best served cold, then ravioli is a fine dish to serve anytime! Thanks, Queen Pasta! 👑
	5:59pm I k e: If my dubious calculations are correct, today's final score is: bukowski J$1600 BBQJA J$1200 Carm & jeff J$800 Marco J$400 KFHP J$100 for a good joke answer Thanks for participating in this ridiculousness and have a good one!
	5:59pm bukowski.: thank you olivia! and ike!
	🍝 6:00pm Ken From Hyde Park: Woo! Thank you, Ike! I'm less in the hole now.
	6:02pm Avrilinmay: The coincidence of me tuning in for the show, and decidingto make pasta for dinner was truly funny and lovely. As always, wfmu ... Thanks!!!

Radio Ravioli with Olivia: Playlist from August 16, 2021

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