Guest: Keith Paradise, senior editor of Billiards Digest

How Topic Discussed: Keith Paradise grew up in White Oak and graduated from the University of Pittsburgh. He got into sports writing as a stringer for the Tribune-Review and since then has built a reputation as a reliable reporter on billiards and a quirky correspondent for other stories, including one on the rise and fall of the Starter clothing company. How did he decide to become a writer? What were some obstacles that he had to overcome? What were some early influences? How does he balance making a story funny and entertaining with keeping it factual? What is some advice he would have for other aspiring writers?

Guest: Steven L. Herman, executive director of the Jordan Center for Journalism Advocacy and Innovation at the University of Mississippi.

How Topic Discussed: Steve Herman is former chief White House Correspondent for Voice of America and, with his co-host, Bill Bernandoni, now produces the nationally syndicated public-affairs show, “America@250: Due Diligence.” They will be in Pittsburgh on Nov. 5 to tape an episode about the Whiskey Rebellion. What can we learn about the current state of democracy in the United States by examining previous inflection points in history? What about the American system of government gives Herman cause for hope? Why was the Whiskey Rebellion, which started in the Mon Valley, such a dangerous moment in the history of the United States? How has Herman adjusted after leaving the international public broadcaster Voice of America? What, in his opinion, did America lose when the Voice of America was mostly closed down by the Trump administration in 2025?

Guest: Alan Quinn, owner and co-founder of Quinn Brewing Co. in North Huntingdon Twp.

How Topic Discussed: Alan Quinn gave up a career as a police officer to become an entrepreneur — first as a restaurant owner in Homestead, and for the past 10 years as operator of a craft brewery in North Huntingdon, along with his wife and brother. What made him decide to change careers? What does he wish he had known before he got started? What are some of the difficulties of brewing beer in small batches? Why does he think Quinn Brewing has been successful in getting its products into local bars and restaurants? How can a layperson tell different kinds of beers apart?