Entertaining Eastern Connecticut for over 40 years
- Stu Bryer, the Midday Voice of WICH
Stu’s email: email@example.com
Stu answers some burning questions:
Place of birth: Boston Mass, near a radio tower.
Three things you could, but would rather not, live without: My ventriloquist dummy, Bricky; my comb – makes me feel like I have hair), MY ADDICTION TO THE BOSTON RED SOX.
Oft used phrase or favorite quote: It’s only a problem if it’s a problem.
Cartoon, fictional, or real life character you would most like hang out with and why: Popeye – I have trouble with can openers.
Most shockingly awful or worst tasting thing you’ve ever eaten: Believe it or not, coffee it keeps me up all night just thinking of the taste.
What did you want to grow up to be? A cowboy but my parents wouldn’t let me have a pony because we lived on the top floor of an apartment building.
On a scale of 1-10, how well do you sing? – 3
Do you push the elevator button more than once? Only when I’m going up.
Do you have a favorite sound? If so, what is it? Children laughing on the beach.
Favorite comfort food or guilty pleasure? Any ice cream in a glass of ginger ale, except coffee.
What’s the story behind a time when you got locked out? I left the keys in my locked car. Called AAA to open it, but after they got it open I realized I left the keys half on and the battery was dead – so I ran after the tow truck and got them to come back and give me a jump. The guy wasn’t too happy – I made sure I checked my tires before they left!
If you had to change your first and last name, what would you change them to? I’d never change it, I wouldn’t want to have to learn my name all over again.
If Heaven exists, what would you like to hear God say when you arrive at the Pearly Gates? You can get anything with only one remote control…
For 40 years, Stu Bryer has been entertaining listeners and hosts the “Potpourri” talk show which airs during the mid-day. Listen Monday through Friday, 10:00AM until 2:00PM and join in the fun. We have a photo album of Stu’s years here at WICH and of his life.
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