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.

Hi, it's Lynn Rosetta, Casper, and you're listening to The Splendid Table, the show for people who love to eat.

Our program is produced by American Public Media and brought to you by Super Target.

Well, today it's chef Jasper White of Boston's Somershack restaurants.

He teaches us how to cook like you're on vacation, as in fast, easy,

and you do all the work in the cool of the day. Jasper's got the tricks. His book is the

Somershack cookbook. You can't stand red wine, especially in the heat. Open your mind. That

master of the grape, Joshua Wesson, has some reds that will lure you away from that

chardonnay. We have the saga of Italy's true San Mazzano tomato rising from its own ashes from

Nancy Harmon Jenkins. And as always in the second half of the show, we're going to be opening the

lines for your calls. You can get to us at 800, 537-52-52. So let's roll with Jane and Michael Stern.

They write the road food column in Gourmet Magazine.

Jane, Michael, I drive out to Denver a lot and I drive through Nebraska.

Have you had any fines there?

Absolutely.

Nebraska actually has one regional specialty that you'll find nowhere else.

It goes by several names.

One is it's called a Runza.

That name has been actually trademarked.

It's also called a bierarch.

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