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 Lynn Rosetta Caspher with the splendid table.

Thank you. Lynn Rosetta Caspier with the splendid table. Today it's greening up your kitchen for monopoly money.

Kate Hayho claims it can be an easy revamp of how we cook, as in passive pasta and cold ovens. She's done the book,

Cooking Green, Reducing Your Carbon Footprint in the Kitchen. Well, for the Stearns, it's abundance

at Harold's New York Deli in Edison, New Jersey, where one Rubin serves four. We asked

highly opinionated cheesemonger Steve Jenkins, why artisan cheeses are so pricey,

and then Melissa Clark of the New York Times Food Pages,

has the slam dunk easiest heat-free summer meal.

All this and your calls coming up on the splendid table. The Splendid Table.

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

Hi, it's Lynne 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.

Well, today I get put on the spot. Cook and writer Kate Hayho gives me the Cook's Eco Test. What do I know about cooking green? Now, she's done the book, Cooking Green, Reducing Your

Carbon Footprint in the Kitchen.

You know, I'd love to be a cheap date, but when it comes to buying me cheese, it's kind of tough,

because invariably the cheeses that I yearn for are artisan types, and they're expensive.

But why are they so expensive? Well, I go to cheese expert Steve Jenkins for the answers.

Then it's the soups of summer.

New York Times columnist Melissa Clark says that if you can make a smoothie,

...