Hogs and Hominy

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

American Public Media

Food, Arts

4.3 • 3K Ratings

🗓️ 20 March 2010

⏱️ 53 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

It's a look at America's soul food with Frederick Opie, author of Hog and Hominy, Jane and Michael Stern are getting a two-for-one deal on corned beef at McBob's in Milwaukee, WI, and Food & Wine Magazine's Ray Isle tells us where to look for the best global wine values.

Broadcast dates for this episode:

April 11, 2009 (originally aired)
March 20, 2010 (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.
0:44.4	Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:52.6	It's Lynn Rosetta-Casper with the splendid table.
1:04.3	Today it's soul food.
1:06.3	Now, some think of it as the culinary calling card of African Americans, or is that a racist idea?
1:12.5	And where did this soul thing come from anyway?
1:15.9	We talk with history professor Frederick Opie.
1:18.6	He's written Hog and Harmony, Soul Food from Africa to America.
1:23.6	Well, there's a new stimulation package, the Sterns Tufer at McBob's in Milwaukee.
	...

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