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. from APM American Public Media. I'm Lynne Rousset or Casper.

Well, it's 1971 in New York City.

Ten friends are around a table in Chinatown.

Now, this was our first arranged Chinese banquet. We were

prepared. We'd read that a true banquet had a formal progression and that the soup was often served

in the middle of the meal. While the middle of the meal came and there was a long pause,

I was praying that the chef had read the same books as we had. Well, he had. A huge carved melon arrived,

filled with winter melon soup. Now, we didn't know it then, but we were proof of what our guest

Andrew Cole calls the greatest change in America's attitude toward Chinese food. Well,

join us for that and much more, this hour on The Splendable.

This week's Splendid Table is a repeat of an earlier broadcast.

This is the Splendid Table from APM American Public Media.

It's the show about life's appetites.

I'm Lynne Rosetta, Casper. Our program is brought to you by Lundberg Family Farms, producer of organic rice and rice products. We got an email from a listener

recently asking about miso, the fermented soybean paste from Japan. Now, the writer admitted to being

both repelled and attracted at the same

time. Miso can smell a little funky. Well, Miso is an important tradition in Japan. It's made with

fermented soybeans, and it's a pretty painstaking and elaborate process. Now, I don't use it as much

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