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Brown Sugar

Mar 23, 2019


Norman Van Aken, © 2018

30 ounces by weight once cleaned of cubed butternut squash, (or what’s in season)

1/2 Cup XVOO

1/4 Cup light brown sugar

1 teaspoon smoked pimentón

2 teaspoons ground cumin

1 Tablespoon kosher salt

cracked black pepper to taste

Preheat an oven to 375 degrees


Mar 16, 2019


© 2012 All rights reserved by Norman Van Aken

Yield: 4 small ‘sandwiches’

3 eggs, hard boiled, peeled and finely chopped. (I like to not utilize all of the whites). Season with a little salt and pepper and moisten with a bit of Extra Virgin Olive Oil. Chill and reserve.


8 thin slices of brioche, about 2.5 x 2.5 inches in size each

3 Tablespoons softened, unsalted butter

2 ounces caviar, (or more if you like)

crème fraîche as desired

Fish Sticks

Mar 2, 2019


Feb 23, 2019


Norman Van Aken © All Rights Reserved

Yes this is large batch but it freezes well and when you are making a soup such as this one it is just as easy to make a large volume as a small one. And the rewards are the next time you want some you are set!

Yield: 9 quarts

1 chicken (about 3 pounds), halved

¾ pound boneless pork shoulder

¾ pound pork bones

Manteca, as needed

6 garlic cloves, sliced

2 jalapeños, minced

2 onions, diced medium


Feb 16, 2019

Conch Salad

Feb 9, 2019
Penny De Los Santos


©2012 All rights reserved by Norman Van Aken

Norman Van Aken, © All Rights Reserved

2 pounds cleaned, fresh conch, diced and lightly salted for 30 minutes

1/2 Cup fresh squeezed orange juice

1/4 Cup fresh lime juice

1/4 Cup fresh lemon juice

1 jalapeño, stemmed, seeded and minced

½ Cup XVOO

¼ Cup kosher salt, (or more to taste)

¼ Cup roughly chopped fresh cilantro

1 cucumber, peeled and diced medium, slightly salted

1 yellow bell pepper, stemmed, seeded and diced small


Feb 2, 2019

CORN STICKS                                                                                              

© 2016 All Rights Reserved by Norman & Janet Van Aken

This is cornbread but in the shape of mini corn on the cob. We make these in heavy old-fashioned corn stick cast iron pans. ‘Lodge’ makes a fine brand. There are indents in them to mimic the shapes of perfect small ears of corn.

Yield: 14 (cute as hell) Corn Sticks

For the Batter:

3 eggs, beaten

8 ounces sour cream

1/4 Cup vegetable oil


Jan 26, 2019


Jan 19, 2019

In a conversation before his performance as part of the Jazz Roots series, saxophonist Joshua Redman talked about his unexpected path to success as a musician, shared some surprising professional uncertainties and  let us know what he thinks  about his latest Grammy nomination, for last year’s “Still Dreaming”  (spoiler: he doesn’t).  His quartet plays the Arsht Center on Friday, 18 Jan.

Honduran Tapado

Jan 12, 2019

Hoe Cakes

Jan 8, 2019
Debi Harbin


© 2015 All Rights Reserved by Norman & Janet Van Aken, “My Florida Kitchen”

Cheese Enchiladas

Jan 8, 2019


Norman & Janet Van Aken © 2016

Rather than give out a specific Enchilada or Taco Filling for this recipe we encourage you to be adaptive as to what is in the farmer’s markets etc. You can go with a basic cheese and vegetable mix or a braise of heritage pork with roasted peppers and everywhere in between. 

Yield: 8 Enchiladas

1/3 cup vegetable oil

8 (8-inch) corn tortillas

2 Cups (more or less as you like) Enchilada Sauce, (Recipe Below)

Amuse Bouche

Dec 22, 2018