Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country.

We go into caves, onto boats, and up mountain trails to meet people, hear their stories, their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing.

Listen to Our Common Nature from WNYC, wherever you get podcasts.

It's Lynn Rosetta Casper with the splendid table. today we're going behind the scenes of one of the great cooking schools of

europe to take a look at life in the french countryside anne willan runs la

berent out of her chateau in one of the little-known gems of France, the Burgundy region.

Jane and Michael Stern are at Al's Place, where the owners are Italian, but they serve steak,

is always peanut butter and jelly on the table, and the town is Chinese.

Kitchen designer Deborah Krasner Huntsdam Kitchen Antiques.

Wine expert Joshua Wesson has great rosés for summer,

and we have a seafood alert.

All this and your calls coming up on the splendid table.

But first, this.

It's Lin Rosetta, Casper, with Kitchen Chronicles, where knowledge is power and cooking is pleasure, a practical guide for nourishing ourselves and the people we care about.

If your market is like ours, everywhere you look, there are fresh-pulled beets.

Now, I think growing beets is a real roll of the dice for farmers because this is not a vegetable we all know and love.

Think about it.

How many people get wistful and dreamy longing for that

first great beat of summer? But you know, beets are really good eating. Okay, so they're not

tomatoes and they're not sweet corn, but they are sweet and they're really easy to prepare.

You can do sexy things with beets.

At least I think so.

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