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0730 Toronto film critic and author Kevin Courrier joined Mary Ito to talk about the people who compose music for movies. Kevin will take part in The Sound Of Movies: Masters Of The Film Score series that's part of the Toronto Jewish Film Festival.
Listen audio (runs 13:50) to his conversation with Mary.
Kevin will deliver a free talk called Notes & Frames: The Neglected Art of Film Music at 1 o'clock today (May 5) at the University of Toronto's Innis College.
Then, Kevin will be back on stage tomorrow night (May 6)---he'll be in conversation with noted American film composer David Shire...that's also at Innis College and also part of the Toronto Jewish Film Festival
There's more information at the Toronto Jewish Film Festival website.
You can read Kevin's film reviews at the Critics At Large website.

0800 Why do women live longer than men? That's the question that Dr. Mike Evans tackled when he paid his monthly visit to Fresh Air. You can hear his conversation with Mary by going to Dr. Mike's column.

0830 Debra McGrath and Colin Mochrie are familiar names on the comedy front. She played the Mayor on CBC TV's Little Mosque On The Prairie.
He starred in the improv show Whose Line Is It, Anyway. They're also Mr. and Mrs. Debra and Colin joined Mary to talk about their professional and married lives.
Listen audio (runs 15:19)

If improv comedy is your kind of laughs, check out Colin's website.
And you might also like to visit Debra's Middle Ages blog.

And here's the recipe for Colin Mochrie's Sausage Farfalle

2 tbsp olive oil
1 lb spicy Italian sausage, casings removed
1 cup chopped onion
3 garlic cloves, minced
1 can crushed tomatoes
1/2 cup whipping cream
1 lb farfalle (bow-tie pasta)
1/2 cup chopped fresh basil
freshly grated pecorino romano cheese

1. Heat oil in heavy large skillet over medium-high heat. Add sausage and saute until no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; saute until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.

2. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup of the pasta water. Return pasta to the pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry.

3. Transfer pasta to serving dish. Sprinkle with basil. Serve cheese as a side garnish. And serve!