Aloha

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

American Public Media

Arts, Food

4.3 • 3K Ratings

🗓️ 1 February 2003

⏱️ 55 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Restaurant critic John Heckathorn takes us to Honolulu, one of Lynne's favorite food cities, for an insider's dine-around and guide to eating like a local. In a town notorious for high prices, John's advice and restaurant picks guarantee great eating for little money.

Jane and Michael Stern investigate the Frontier restaurant in Albuquerque, New Mexico, where the legendary cinnamon rolls are a foot wide! The definitive winner of The Washington Post's canned chicken broth tastingis revealed by food editor Jeanne McManus. Lynne used it in her Modena's Spiced Soup of Spinach and Cheese and agrees this broth is good! Reporter Mary Stuckey has a lesson in self-sufficiency and sustainability from the island of Cuba. Mary Ewing Mulligan talks wine glasses, we'll have a report on yak cheese, and Lynne takes your calls.

Broadcast dates for this episode:

December 1, 2001 (originally aired)
February 1, 2003 (rebroadcast)

Transcript

Click on a timestamp to play from that location

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.
0:24.5	Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:32.8	Hi, it's Lynn Rosetta, Casper, and you're listening to The Splendid Table,
0:36.5	a show for people who love to eat.
0:39.3	The Splendid Table is brought to you by Clubwed Gift Registry at Target, where couples choose the gifts they want and find the things they need.
0:48.7	Clubwed can get you started with their online preregistry, online at target.com.
0:55.0	Our program is produced by Minnesota Public Radio for PRI.
0:59.6	Well, today it's eating on the cheap in one of the world's great food towns.
1:04.1	We're going to Honolulu to learn what real Hawaiian food is about.
1:08.6	Our guide is Hawaiian Food Authority and restaurant critic John Hecithorn.
1:13.1	Spam sushi, anybody?
1:15.2	Gene McManus, food editor of The Washington Post, introduces us to the hands-down
1:19.8	winner of their canned chicken broth tasting, a broth you can build a soup on.
1:25.4	We have a lesson in self-sufficiency and sustainability from an
1:29.1	unexpected source, the island of Cuba. Master of Wine Mary Ewing Mulligan explains what makes
1:35.0	the ideal wine glass. Cheesemaker Jonathan White introduces us to a new cheese on the market
1:40.8	from a unique source, yak cheese, from Tibet.
1:45.7	And as we do every week in the second half of the show, we're opening the lines for your calls.
1:51.0	That numbers, 800, 537, 5252.
1:55.0	Well, Jane and Michael Stern are ready to roll.
1:57.8	They write the road food column in Gourmet magazine.
	...

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