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The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 17 June 2016
⏱️ 51 minutes
🧾️ Download transcript
Summary
This week Michael Sorrell, president of Paul Quinn College, and student Chanson Goodson tell us why the Dallas school converted its football field into a garden. Contributor Noelle Carter looks at the world of sake making with sake brewer Gordon Heady. Contributor Melissa Clark talks to food critic Robert Sietsema about his new book, New York in a Dozen Dishes. Freelance journalist Jason Strother takes us to a restaurant serving Mexican-Korean food in Seoul. And in celebration of The Splendid Table’s 20th anniversary, we revisit an interview with Paul Greenberg, author of Four Fish, about the history and health of the four species of fish that dominate our menus.
Broadcast dates for this episode:
- June 19, 2015 (originally aired)
- June 17, 2016 (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. |
| 0:24.5 | Listen to Our Common Nature from WNYC, wherever you get podcasts. |
| 0:30.5 | It's the splendid table from APM, American Public Media. |
| 0:34.8 | I'm Lynne Rosetta Casper. |
| 0:36.3 | Some say if you want to know what will be the |
| 0:38.4 | latest in eats across the country, check out what's new in New York City right now. So according |
| 0:44.3 | to Robert Sitsma of New York Eater fame, we're going South America. The next thing coming |
| 0:50.5 | may be Venezuelan food. Venezuelans are creeping into the country as a result of the |
| 0:55.4 | strife in their own country. And they're bringing with them like crazy hot dogs with guacamole |
| 1:00.6 | and pineapple and potato chips on them. They're bringing Arapa sandwiches where they cut this corn |
| 1:05.7 | cake called Arapa and they fill it up with all sorts of mayonnaise bearing salads. They're |
| 1:10.6 | bringing dressed hamburgers like the Brazilians eat. |
| 1:13.6 | So, you know, we're going to start seeing a lot more South American food in town |
| 1:17.0 | and all across the country, indeed. |
| 1:18.9 | Ah, immigration policy is delicious serendipity |
| 1:22.0 | and lots more coming your way this hour on the splendid table. |
| 1:35.5 | Music 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. |
| 1:43.0 | I'm Lynn Rossetto Casper. |
| 1:54.4 | Wild food. Talk about evocative. Images of purity, being at one with natural rhythms. Wild food was the heart of an |
| 2:04.3 | interview that we did in 2010. It was with writer Paul Greenberg, and it was one of those discussions |
| 2:10.0 | that turned our thinking in some new directions. Paul wrote the book, Four Fish, the Future of the |
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