Farm-to-Table

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

American Public Media

Arts, Food

4.3 • 3K Ratings

🗓️ 12 May 2017

⏱️ 50 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

This week we talk to chef Lenny Russo about the realities of committing to local and sustainable in a Midwestern restaurant. He is the author of Heartland. Tucker Shaw of Cook's Science shares the glamourous origin of fettuccine Alfredo in the U.S. and the secret to perfecting the dish at home. We look into the heart of Basque cooking with Alexandra Raij, co-author of The Basque Book, and we get a lesson in how to make nut milks with Dina Cheney, author of The New Milks. Plus, we hear about restaurant regulars and Paris' meat vending machines.

Broadcast dates for this episode:

April 29, 2016 (originally aired)
May 12, 2017 (rebroadcast)

Transcript

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0:00.0	Joe Wix is on a mission.
0:02.2	I want to make this and sell it.
0:03.9	He's creating a protein bar.
0:05.6	This is ultra-processing.
0:06.9	That could potentially kill you.
0:08.4	I want the maximum amount of each harmful ingredient while staying within the legal limit.
0:12.4	So just how ridiculous the food system really is.
0:15.7	Joe Wix, licensed to kill on Channel 4.
0:18.4	Stream now.
0:21.4	Our common nature is a musical journey with Yo-Yo Ma and me, Anna Gonzalez,
0:26.6	through this complicated country.
0:28.6	We go into caves, onto boats, and up mountain trails, to meet people, hear their stories,
0:34.4	their poetry, and of course, play some music, all to reconnect to nature and get
0:40.9	closer to the things we're missing. Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:50.3	Hey, it's Frances Lamb. Thanks so much for downloading this week's podcast.
0:55.1	We hope you love the show, and you love it so much that you want more info.
0:58.8	Well, you can always find more info on everything you hear at splendid table.org.
1:04.4	Recipes, videos, more information on all of our guests and their books,
1:08.7	and you can subscribe to our newsletter, Weeknight Kitchen.
1:11.8	It's all about delicious things to make on weeknights.
1:15.0	But right now, let's get to this week's show,
1:17.1	hosted by Lynn Rosetta Casper.
	...

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