Biodiversity

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

American Public Media

Food, Arts

4.3 • 3K Ratings

🗓️ 3 February 2017

⏱️ 52 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Guest host Melissa Clark of The New York Times heads up a big show this week when we launch a new monthly partnership with America’s Test Kitchen. The premise? Good cooks are not born, they are made. Molly Birnbaum, executive editor of Cook’s Science at America’s Test Kitchen, gives us our first lesson: how to cut an onion. Grocery stores are full of choices, or are they? Journalist Simran Sethi, author of Bread, Wine and Chocolate: The Slow Loss of Foods We Love, weighs in. Matt Goulding of Roads & Kingdoms takes us deep into Japan’s food culture with his new book, Rice, Noodle, Fish. Plus Alex Stupak, author of Tacos, explains how to make tortillas at home, Sam Seneviratne, author of The New Sugar and Spice, talks spices, and Lynne Rossetto Kasper tastes six brands of apple cider vinegar.

Broadcast dates for this episode:

February 5, 2016 (originally aired)
February 3, 2017 (rebroadcast)

Transcript

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0:00.0	The world is changing faster than ever. Now, with The Economist Insider, a new premium video offering, we're giving you unprecedented access to the debates shaping our world. I have set around that table at NATO. There is an incoming missile attack now. Could you answer the question? I'm sorry, we've got way little time now. With a few surprises along the way. I can't promise we'll have a cocktail every time, but we'll try. So, don't just be an economist reader. get on the inside track with the
0:25.0	experience. surprises along the way. I can't promise we'll have a cocktail every time, but we'll try.
0:25.8	So, don't just be an Economist reader. Get on the inside track with The Economist Insider.
0:28.7	Go to Economist.com to join the conversation.
0:38.3	Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country.
0:44.3	We go into caves, onto boats, and up mountain trails to meet people, hear their stories,
0:51.4	their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing.
0:54.6	Listen to Our Common Nature from WNYC, wherever you get podcasts.
1:02.3	It's the Splendid Table from APM, American Public Media.
1:07.0	I'm Melissa Clark in this week for Lynn Rosetta Caspers.
1:10.6	I think that we think we have a lot of choices in what we eat, but not according to Simran Saiti, author of bread, wine, and chocolate.
1:19.4	I decided to pay a visit to Walmart, which is the number one grocery chain in the United States,
1:24.5	and I counted 153 flavors of ice cream, eight different types of
1:29.6	yogurt. You know, it looks like we have a plethora of choice, but it's primarily in flavor
1:34.8	and secondarily in brand. And I'm just using, you know, ice cream and dairy products as an
1:39.4	example, but every one of those containers of yogurt, milk, and ice cream came from one breed of cow.
1:46.1	90, 90% of them came from one breed of cow, the Holstein-Fri-Zan.
1:51.0	Losing the foods we love, a new era in travel guides, and a lot more.
1:55.1	This hour on the splendid table.
2:05.8	Music Table. This is the Splendid Table from APM, American Public Media, the show for people who love to eat.
2:13.2	I'm Melissa Clark from the New York Times, in for Lynn Rosetta Caspur.
2:21.6	Okay. I'm Melissa Clark from the New York Times in for Lynn Rosetta Casper. We all have those friends who are simply good cooks.
	...

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