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 Rosette with the splendid table. Today we go to the Massachusetts Institute of Technology to learn about its counter-intelligence

project.

Scientists there are rethinking the kitchen.

They've created talking oven myths that tell you if the roast is done, and coffee makers

that know you like extra milk in your latte.

It's the kitchen of the future at MIT.

Jane and Michael Stern claim they found the best homemade ice cream in all of Rhode Island.

Master of Wine Mary Ewing Mulligan talks the red wines of Portugal.

We hear what it's like to have the editor of Gourmet Magazine over for lunch,

and we learn about America's first protected chili pepper.

All this and your call coming up on the splendid table.

But first, this.

Hi, it's Lynne Rosetta Casper with Kitchen Chronicles, where knowledge is power and cooking

is pleasure, a practical guide for nourishing ourselves and the people we care about.

I looked around the kitchen today and I realized the fruit was closing in.

I went nuts at the market as usual and now there's melons, blackberries, nectarines, peaches,

along with these delicious green tomatoes.

Now, of course, the big question is, what do you do with all this?

Let's face it, the fruit is not going to get better than it is right now and for the next

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