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The Fall and Rise of High-Altitude Baking

For Science Monday we thought we’d turn to a different sort of chemistry: the chemistry of high-altitude baking. All kudos for story idea — and cake execution — to Mary Lou Cooper. When Mary Lou began sharing what she was going through to refine her homemade dessert repertoire after taking part in a recent community college baking class, I couldn’t help but think of a famous TV scene.

We’re also delighted to welcome Susan Purdy to Wake-Up Call this morning. Susan is the author of “Pie in the Sky” and many other cookbooks.  She spent five years writing her opus on high altitude baking.

 

 

Mary Lou Cooper reports on consumer issues for KSFR as well as on politics and elder affairs. She has worked for the U.S. Congress as well as for the Nevada and Tennessee legislatures, and remains a political junkie. She worked many years for an association of Western state legislatures and was a contributor to “Capitol Ideas,” a national magazine about state government. In 2016 Cooper received a public service award from the New Mexico Broadcasting Association for her KSFR story on Internet romance scams. She has received journalism awards from the Society of Professional Journalists and from the National Federation of Press Women. She grew up in Oak Ridge, TN and received her BA from Emory University in Atlanta and her MA from the University of Texas Austin. She also holds fiction and screenwriting certificates from the University of Washington.