Asian Pickle
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 4 September 2010
⏱️ 53 minutes
🧾️ Download transcript
Summary
We're looking at the art of the Asian pickle with Alex Hozven creator of the Cultured Pickle Shop in Berkely, CA, the Sterns are visiting Moonlight BBQ in Owensboro, KY, Fred Plotkin teaches us how to take an eaters vacation without a rental car, and Amy Stewart author of Wicked Plants: A Book of Botanical Atrocities introduces us to the darker side of Mother Nature.
Broadcast dates for this episode:
- September 12, 2009 (originally aired)
- September 4, 2010 (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. |
| 0:32.6 | It's Lynn Rosetta Caspers with the splendid table. |
| 0:44.3 | Thank you. Lynn Rosetta Caspher with the splendid table. For all the esoterica you can learn about food, the simplest things can be the most astounding, like pickles. |
| 0:52.0 | For instance, if you add salt to almost any vegetable, it'll draw out its juices, |
| 0:57.2 | and those juices essentially ferment and sterilize the veggie. The vegetable has within it |
| 1:03.1 | its own preservation system to keep it around. We just have to know how to nudge it along. |
| 1:08.7 | Now, I think that design is astounding. |
| 1:13.1 | Alex Hosevin is brilliant at this. |
| 1:17.9 | She's dug deep into the mysteries of the most sophisticated pickling on earth. |
| 1:21.9 | Japan's eight methods of keeping food safe and delicious. |
| 1:27.8 | So stick around, pickles, your calls, and much more this hour on The Splendid Table. |
| 1:35.8 | This week's Splendid Table is a repeat of an earlier broadcast. |
| 1:43.0 | Hi, it's Lynne Rosetta, Casper, and you're listening to The Splendid Table, the show for people who love to eat. |
| 1:46.2 | Our program is produced by American Public Media. |
| 1:52.0 | I've been thinking about plants this week and how contradictory they can be. I mean, on one hand, they're intriguing eating and take on all kinds of forms, as we're going to hear a little |
| 1:57.3 | later from Alex Hoseven, someone I like to think of as a gifted pickler. |
| 2:02.6 | But then they are also sneakily manipulative. An adjective I don't think we often associate with botany, |
| 2:10.8 | but we should, as our guest, the author of Wicked Plants, tells us. But right now, I like to talk about tripping. Now, not in the old |
| 2:20.8 | sense of substance-induced insights, but rather in traveling with a lusty appetite, a savvy |
| 2:27.4 | budget, and with today's values, doing this without a carbon footprint, the size of the Yeti's |
... |
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