Hannah Whisenant

Operations Manager

She began working for Northwest Public Radio as the Traffic and Promotions Coordinator in 2015.
She graduated from the University of Idaho with a degree in Theater Arts while working as a DJ for a local Pop Music station.

She is interested in science, specifically in regards to plants and environment. Hannah enjoys being outside, gardening, reading good books, practicing her music skills, and experimenting with baking and cooking.

Betsy Weber, Flickr.com

Big personalities are no stranger to classical music – the people behind the compositions are remembered through letters, reviews and their own journals. NWPR has taken these colorful characters and matched them with a drink for the summertime. While you stay cool and have a refreshing summer, see if you can taste the music in these cocktails.  

Special thanks to Avery Whisenant for educating us on the craft of bartending and showing us the personality in cocktails.

Hannah Whisenant / Northwest Public Radio

If you have a garden, these pollinators are one of the most satisfying sights. Whether your garden harbors a friendly Western bumble bee or you receive frequent visits from the glamorous honeybee or a less famous cousin, they are equally welcomed by gardeners and farmers alike. Crops and flowers provide food for bees, and in turn they provide food for us – not only by the flowers they pollinate, but also with sweet honey.

It may be dark outside with falling snowflakes of theatrical proportions, and tiny patches of fog escaping from our mouths, but after the Winter Solstice, there comes a gentle wake of increasing daylight. Even with the promise of more daylight, however, the warmth of spring is still a long way off.  January and February can feel equally, if not more, bleak than the days when light is decreasing. Part of the lingering sense of winter and darkness after the Winter solstice is caused by the angle of the sun to our position on Earth.

Sandi Billings / NWPR

If your zucchini garden (or a stealthy zucchini donor) is overwhelming you with its bounty, you may getting bored with the standard ways to use it: cake, bread, muffins, or pasta. If you're open to a little kitchen experimentation, there are easy ways to employ this vegetable's mild flavor in savory dishes: when cooked with a stronger flavor, it usually absorbs that flavor.

Hannah Whisenant / Northwest Public Radio

This is the time of year apples begin to ripen and we dream of pressed cider, apple butter, and apple pies. But what about all the crabapples that remain uncelebrated, untouched – and rot into late fall?