Climbing the Mango Trees

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

American Public Media

Food, Arts

4.3 • 3K Ratings

🗓️ 8 March 2008

⏱️ 52 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

This week it's a story of growing up in Delhi, told by Indian food authority and actress Madhur Jaffrey. She came of age at a wrenching time in India's history, in a large family both privileged and conflicted. It's all evoked through Madhur's taste memories and chronicled in her new book, Climbing the Mango Trees: A Memoir of a Childhood in India. Her recipe for Everyday Cauliflower is from the book.

The Sterns are in upstate New York, noshing on Sauceburgers, "Michigans," and fries at McSweeney's in Plattsburgh. Food and Wine magazine's Senior Editor, Ray Isle, stops by to sort through the glut of American Pinot Noir on the market these days and picks the best buys.

Former home-cook-turned-chef at New York City's Prune, Gabrielle Hamilton, tells a story which begins, "It's All Fun and Games Until ..." excerpted from How I Learned to Cook: Culinary Educations from the World's Greatest Chefs. Tune in to find out what happens next. Judith Hoffberg, creator of the International Edible Books Festival, reveals how you can eat your own words and everyone else's, too, and Lynne takes your calls.

Broadcast dates for this episode:

March 17, 2007 (originally aired)
March 8, 2008 (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.
0:24.5	Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:34.3	Hi, it's Lynne Rochette O'C., you're listening to The Splendid Table, the show for people who love to eat.
0:40.4	Our program is produced by American Public Media and brought to you by Super Target.
0:45.4	Today we talk with Madre Jafri, an actress and Indian food expert.
0:49.8	Mata remembers her childhood in Delhi.
0:52.0	She came of age at a wrenching time in India's history, in a family of privilege and conflicts.
0:59.0	It's all evoked through Maher's taste memories. Her new memoir is climbing the mango trees, a memoir of a childhood in India.
1:08.0	Well, Pino Noir. Now, we have always heard how hard this was to grow and how
1:13.9	hard it was to make the wine. Well, some things happened because there were floods of Pino-N-N-War.
1:19.8	Food and Wines, Ray Isle, sorts them out and finds the best values.
1:24.7	Chef Gabrielle Hamilton of New York City's prune Restaurant has the true story of the woman who made her a chef.
1:33.1	And as always in the second half of the show, we're going to be opening the lines for your calls.
1:37.6	You can reach us at 800, 537-52-52. So let's get started the way we do every week. On the road with Jane and Michael Stern,
1:47.1	they write the road food column in Gourmet magazine.
1:57.0	Lynn, of all the pockets of hot dog cookery in this country, and there are many, one of the strangest and most isolated is Plattsburgh, New York, where the specialty there is called a Michigan.
2:11.6	Now, a Michigan to people from other parts of the country would look like a chili dog. But in Plattsburgh, you do not call it a chili dog.
2:20.2	You call it a Michigan.
2:21.6	And what it is is a small pink kind of piggy weener in a special bun made especially for this weiner.
2:29.8	It's like a split-top bun like you get throughout New England, except the ends are contained.
2:34.9	So nothing can spill out when you pour the sauce on top of the hot dog. Why it is called a Michigan, nobody
	...

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