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hey it's francis and you know spring may or may not be the absolute best season. I mean, honestly, for me, it's fall.

But there's no other time of the year that says, hey, things might be okay.

Quite like when things start warming up.

Anyway, this episode is from a few springs ago.

But we wanted to bring it back up this week because there was so much in it about the amazingness

of seeds and how we grow things. And, well, you know, I'll leave it to you to find the very

obvious metaphors on that. Enjoy it. I'm Frances Lamb, and this is The Splendid Table

from APM American Public Media.

All right, well, welcome to spring.

I mean, we always knew we were going to do a spring show, but what does that mean, really?

I mean, the official astronomical start of spring was March 20th, but if you live in New Orleans,

spring was like a month ago.

And if you're listening in Minnesota, spring might not be for another month or two.

So maybe we thought a spring show should really be about rebirth, about seeing the sun and lightning up and growing,

and that brought us to seeds.

Dan Barber is a chef.

One of his restaurants, Blue Hill at Stone Barnes, was ranked the 11th best restaurant in the world.

But right now, he's focused not on growing his restaurants, but growing new seeds.

He's the co-founder of a new company called Roe 7, That's all about breeding varieties of fruits and vegetables

that we've never tasted before. Now, seed companies are not new. And if you're a gardener,

...