Support Red River Radio One-Time-Gift

Ever wanted to host your own radio show? For $1,000 you can be king (or queen) of the airwaves. Jazz/Classical/Soul/Blues - you pick the music and run the board (assisted by our staff)

Features the Red River Radio logo with the text, I FOUND MY VOICE. Stainless steel outer and inner walls. Double-wall vacuum insulated copper-lined. Keeps drinks hot or cold for hours (keeps cold for over 18 hours and keeps hot for more than 8 hours). Spill-resistant slide lid w/rubber gasket. Sweat-resistant. BPA-Free.

• Displays station, song and artist information: So you can easily identify the music you're listening to. • 10 station presets: Makes it easy to listen to your favorite radio programs. • HD Radio and FM radio tuner: Provides crystal-clear audio. • Two 3.5mm input jacks: Let you simultaneously connect headphones and a compatible audio device.

This is a perfect gift for that person who has everything. You get 4 announcements on the day of your choice to celebrate a special event - birthday, anniversary, etc. - or to announce the name of a service or business.

Get this quality compact umbrella by Totes with a lifetime warranty! Folds neatly down to 11 inches and expands to a 43 inch arc. Perfect for your briefcase or shoulder bag!

Sip your favorite cocktail or any beverage you enjoy with this 13.5 oz whiskey glass. Made in the USA by Libbey, this heavy base glass sports the Red River Radio logo in classic style.

No state is more food-obsessed than Louisiana, and few states have a culinary history so diverse and multifaceted. Longtime New Orleans food authority Jyl Benson shares the secrets of this fascinating state's regional cooking in her tour of Louisiana's regional tables -- from New Orleans’ Creole seafood gumbos, bread puddings and bananas Foster to the étouffées, dirty rice and maque choux of Prairie Cajun Country; from the crawfish pies, courtbouillons and game dishes of the Florida Parishes and Mississippi Delta to the crab and shrimp stews, Spanish caldos and oyster casseroles of the Coastal Wetlands and Bayous; from the Choctaw-Apache fry breads and the street-style tamales and meat pies of the Crossroads to the hot-water cornbread, purple-hull peas and smothered collard greens of the Northwest

John Gravois was born in Lafayette, raised in Houma, La., and proud of it. His new book, A Cajun Family Cookbook, spreads the joy of regional cuisine as practiced by his relatives. It starts with recipes his mother taught him and Gravois ladles in more family favorites from generous southern Louisiana relatives. He gives you a crash course in Cajun, rendering the region's specialties accessible to anyone. From party foods like shrimp with remoulade sauce to singular gumbos, jambalayas and étouffées, Gravois, an award-winning journalist who hails from a rice-growing family, provides a primer on Cajun cooking techniques.