Cooking in Dixie

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

American Public Media

Food, Arts

4.3 • 3K Ratings

🗓️ 26 February 2005

⏱️ 60 minutes

🔗️ Recording | iTunes | RSS

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Summary

This week it's the story of two Southern cooks from different generations, different places, and different races. Young chef Scott Peacock talks about his special friendship with Edna Lewis, a cook, writer, and octogenarian who is one of our national culinary treasures. Scott leaves us his recipes for Sugared Raspberries and Scott's Chicken Stock from The Gift of Southern Cooking, the book he co-authored with Miss Lewis.

The Sterns are also in Dixie, eating banana splits and dipsy doodles atElliston Place Soda Shop in Nashville. Sally Schneider talks chicories and other aggressive greens that she tames in her recipe for Bitter Greens with Seasonal Fruit and Roasted Nuts. Lynne joins in with Nonna's Sneaky Greens Soup.

New York Times food writer Amanda Hesser, author of the charmingCooking for Mr. Latte, tells of a dinner where courtship, family relations, and culinary intimidation came together. Ginger Duck is what they ate. And we'll hear from a harvester of one of the planet's most complete foods—seaweed!

Broadcast dates for this episode:

March 13, 2004 (originally aired)
February 26, 2005 (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.
0:24.4	Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:30.9	It's Lynn Rosetta Casper with the splendid table.
0:46.6	Today it's a culinary odd couple, a kinder, gentler, odd couple.
0:51.4	Two southern cooks from different generations, different places, and different races.
0:55.7	Young chef Scott Peacock talks about his friendship with the great Southern food expert, Edna Lewis. Listerns are doing dipsy doodles and meat in three at a
1:01.6	classic soda fountain in Nashville. Sally Schneider, the woman who makes great food healthy, takes on
1:07.3	chickeries. The New York Times food writer Amanda Hesser tells of that crucial moment in courtship
1:12.5	when romance, family relations, and culinary intimidation come together. And we meet a harvester
1:18.9	of one of the planet's most complete foods, seaweed. All this and your calls coming up on the
1:24.8	splendid table. But first, this.
1:28.3	Thank you.
1:31.3	Yeah.
1:33.3	Oh, we're going to get on tonight.
1:36.3	We're going to get out to him.
1:38.3	You know, right.
1:39.3	This is going to.
1:52.0	I woke up this morning.
1:56.0	Yeah, in the hospital, baby.
2:00.0	Oh, the nurse looking down at me. She must have thought I was in there.
2:02.6	They found me sitting underneath the tree.
	...

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