Factory Farm

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

American Public Media

Arts, Food

4.3 • 3K Ratings

🗓️ 6 May 2016

⏱️ 51 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Journalist Barry Estabrook exposed the dark side of Florida’s tomato crop in his best-selling book Tomatoland. He now takes on the pork industry with his latest book, Pig Tales. We get exuberant and professional help with our picnics from Jen Stevenson, a member of The Portland Picnic Society and co-author of the book The Picnic. Robyn Lea, author of Dinner with Jackson Pollock, shares how she discovered Jackson Pollock's recipes, and Shauna Sever, author of Real Sweet, has alternatives to refined sugar. The Sterns are at Honey from the Rock Café in Augusta, Georgia.

Broadcast dates for this episode:

May 8, 2015 (originally aired)
May 6, 2016 (rebroadcast)

Transcript

Click on a timestamp to play from that location

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.
0:31.6	It's the Splendid Table from APM, American Public Media. I'm Lynne Rosetta, Casper.
0:37.8	Tasting good isn't enough anymore. Now we question a lot more about our food, as does award-winning
0:44.5	journalist Barry Esther Brooke. Now, he dug into Florida's controversial tomato industry a while
0:49.9	ago, and now he's back with a probing look at our pork.
0:54.4	97% of the pigs in this country today, they never see the light a day.
0:59.5	They never set foot on anything but a bare, hard floor, and they breathe poisoned air 24-7.
1:06.0	There would be laws against this if it were your dog, if you did this to a dog.
1:10.1	But there are no laws.
1:11.3	This is all perfectly legal.
1:12.9	In fact, it's state of the art.
1:15.0	This is the way pigs are raised.
1:18.0	That's Barry Estherbrook, author of Pigtails, an omnivore's quest for sustainable meat.
1:23.7	A lot more coming your way this hour on the splendid table.
1:35.3	Music A lot more coming your way this hour on The Splendid Table. This is The Splendid Table from APM American Public Media, the show for people who love to eat.
1:43.2	I'm Lynn Rossetto, Casper.
1:48.5	Barry Estherbrook decided that if he was going to eat an animal,
1:52.3	he wanted to know every single thing about it.
1:55.5	His taste buds dictated his choice.
1:58.0	He'd focus on the pig.
	...

Please login to see the full transcript.

Previous episode | Next episode

Disclaimer: The podcast and artwork embedded on this page are from American Public Media, and are the property of its owner and not affiliated with or endorsed by Tapesearch.

Generated transcripts are the property of American Public Media and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.