A Spoonful of Ginger
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 26 January 2002
⏱️ 60 minutes
🧾️ Download transcript
Summary
Asian-food authority Nina Simonds joins us this week with remedies and relief for those of us suffering the miseries of a cold or flu. Nina, author of A Spoonful of Ginger and star of the public television special by the same name, tells us how the Chinese use food as medicine. Her recipe for Ginger-Scallion Root Tea is the elixir you'll want when sniffles and chills set in.
Jane and Michael Stern are feeling warm and fine and eating dates in the California desert. Our cheese guy, Steve Jenkins, has never led us astray when it comes to good eating but this time he's come up with a hard sell. He says sour milk leads to an array of good stuff. We're skeptical, but keeping an open mind. Reporter Carol Shapiro talks eating French and speaking English in Paris, and we'll check out what's happening with the Bubble Tea trend on the West Coast.
Broadcast dates for this episode:
- February 16, 2001 (originally aired)
- January 26, 2002 (rebroadcast)
Transcript
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| 0:00.0 | Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country. |
| 0:08.1 | 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. |
| 0:24.4 | Listen to Our Common Nature from WNYC, wherever you get podcasts. |
| 0:30.8 | It's Lynn Rosetta Casper with The Splendid Table. |
| 0:33.5 | Music table. Today we're riding to the rescue of cold and flu victims with advice from one of the |
| 0:46.9 | world's oldest and some would say wisest cultures. Our guest is Asian Food Authority Nina Simons. |
| 0:54.3 | She tells us how the Chinese use food as medicine. |
| 0:57.9 | Her book and public television special on food and health are called A Spoonful of Ginger. |
| 1:03.9 | While Jane and Michael Stern are in fine fettle, they're sipping date milkshakes in the California desert. |
| 1:09.9 | Cheesemonger Steve Jenkins takes on the miracles of sour milk. |
| 1:13.8 | We have a report on eating English in Paris, |
| 1:17.3 | and bubble tea has hit the West Coast. |
| 1:20.1 | The trend is hot and we are tracking it. |
| 1:22.9 | All this and your calls coming up on the splendid table. |
| 1:26.7 | But first, this. |
| 1:34.5 | It's Lynn Rosetta Casper with Kitchen Chronicles, |
| 1:37.7 | where knowledge is power and cooking is pleasure, |
| 1:41.4 | a practical guide to nourishing ourselves and the people we care about. Today, I want to |
| 1:47.2 | talk about how to buy fresh fish and how to store it once you get at home. I think a lot of |
| 1:53.7 | people shy away from eating fish because they're not sure how to tell if it's fresh. And let's |
| 1:59.7 | face it, nothing is worse than fish that isn't fresh. |
| 2:04.1 | So here's some things to remember when you're thinking about buying fresh fish. The most |
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