Almond Ploy

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media

Arts, Food

4.3 • 3K Ratings

🗓️ 25 March 2016

⏱️ 51 minutes

🔗️ Recording | iTunes | RSS

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Summary

We’re talking to journalist Tom Philpott of Mother Jones about the dark side of everyone’s favorite nut, the almond. Sarah Copeland, author of Feast, explains what it means to eat 90 percent vegetarian. The Sioux Chef's Sean Sherman specializes in Native American food with indigenous ingredients. Jane and Michael Stern share a regional treasure from Pennsylvania, the zep.

Broadcast dates for this episode:

March 27, 2015 (originally aired)
March 25, 2016 (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.
0:31.6	It's the splendid table from APM, American Public Media.
0:36.1	I'm Lynne Rosetta Caspur.
0:37.8	Chef Sean Sherman calls himself the sous chef.
0:41.0	He put together an ancient pantry
0:42.8	based on pre-reservation foods and flavors.
0:46.5	I knew there was a large base of what wild plants were used for,
0:49.8	wild roots were used for,
0:51.2	so it just set me on a long path of research.
1:14.2	Lots of ethnobotany books, a lot of history pieces looking for first contact accounts of Europeans. And unfortunately, a lot of times they would just talk about what men were doing and didn't really break down how the women were processing everything. And that was the really important part. Because as a chef, I was just really looking for food and flavor and technique. And, you know, there's luckily a few accounts here and there, some really good volumes and books.
1:18.8	So it's kind of like taking a big broken pot and slowly putting it back together piece by piece until I could see a bigger image of the whole thing.
1:21.4	The Sioux Chef and the questionable future of almonds this hour on the splendid table.
1:35.0	Music future of almonds this hour on the splendid table. This is the splendid table from APM, American Public Media,
1:39.8	the show for people who love to eat.
1:43.2	I'm Lynne Rossetta-Casper.
1:55.4	Ammonds are good for us.
1:57.1	Health studies, tell us so.
1:58.8	And that's the good news.
2:00.4	The bad news is it takes one gallon of water to grow one almond.
2:05.2	That's a single nut.
	...

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