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.

It's the splendid table from APM, American Public Media.

Thank you. table from APM, American Public Media. I'm Lynne Rocedo Casper.

This week we're going to learn about a wine that's unlike most anything you've ever tried.

It's a new favorite of Uber Samoyets.

Now, this big new discovery is 4,000 years old.

And it's like so many things that are new revelations to us. Just when we think it's our own invention, we discover those ancient primitives nailed it a long time ago. Like how 5,000 years

ago Egyptians bake the first risen breads in clay pots buried in coals.

Now compare that to our recent discovery, so-called five-minute bread doughs baked in deep pots in our ovens.

Not too different. Well, stay with us for a lot more, including your calls, this hour on the

Splendid Table.

This is The Splendid Table from APM, American Public Media, the show for people who love to eat.

I'm Lynn Rossetto, Casper.

Well, today it's the latest cult wine that sommeliers are lusting over.

We head into the kitchen with our latest key three chef, Bill Smith, and, along with backyard chickens and canning, hunting, perhaps the ultimate DIY, is coming back.

Of course, for much of the country, it never left, but in human nature and in modern life,

there's always a big disconnect from this idea.

Yet with the ways we're rethinking our food, for some, hunting is now a classroom subject.

Well, Jesse Griffith is based in Austin, Texas, where he's famous for his farmer's market butcher shop,

where he works with local meats and game, and his hunting classes, and for his new restaurant, Dai Duet.

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