How to Eat a Peach

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

American Public Media

Arts, Food

4.3 • 3K Ratings

🗓️ 19 May 2007

⏱️ 52 minutes

🔗️ Recording | iTunes | RSS

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Summary

Can you remember the last time you ate a peach so perfectly sweet, juicy and delicious it knocked your socks off? Probably not. In fact, why does most of our produce have so little flavor? For answers we turn to Russ Parsons, award-winning food and wine journalist for theLos Angeles Times. Russ has been tracking American agriculture for 20 years and explains what it means to farm for flavor. He leaves us a recipe forSugar Snap Peas and Shrimp with Chive Mayonnaisefrom his latest book,How to Pick a Peach: The Search for Flavor from Farm to Table.

At last, the Sterns have found a Belgian waffle worthy of Michael's endorsement. Cheers are going up at Beside the Point Café in Akron, Ohio.

Master griller John Willoughby, co-author of Let the Flames Begin, wants us to forget marinating and go for last-minute spice pastes. He says they're faster and better. His recipe for EZ-Style Adobo Pork Ribs with Molasses-Chile Barbecue Sauce proves his point.

Travel & Leisure magazine's critic Anya Von Bremzen picks the best new restaurants in eight global food capitals. For the full list read her article "From Tokyo to Las Vegas" in the April 2007 issue of the magazine. Anya's latest books are The New Spanish Table and The Greatest Dishes: Around the World in 80 Recipes.

Spice hunter Nirmala Narine is back and this time she's talking turmeric. It lends its brilliant yellow color and pungent flavor to Goan Vindaloo Fish Curry from her book Nirmala's Kitchen: Everyday World Cuisine.

Broadcast dates for this episode:

May 19, 2007

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.
0:36.5	Hi, it's Lynn Rosetta, Casper, and you're listening to The Splendid Table, the show for people who love to eat.
0:43.0	Our program is produced by American Public Media and brought to you by Super Target.
0:47.8	Today, it's the real reasons our produce doesn't have much taste.
0:52.5	Our guest is L.A. Times journalist Russ Parsons. Now, he says that if
0:56.6	you understand how farming works in America, you see the flavor issue differently. His book is How to Pick a
1:03.3	Peach, The Search for Flavor from Farm to Table. Well, the man who lives to grill, Gourmet Magazine's
1:09.6	John Willoughby, says, banish the marinaught.
1:12.1	He's got something faster and better.
1:14.7	Anya von Bremsen critiques her way through the world's restaurants for Travel and Leisure Magazine.
1:19.9	Now, she's got a tally of the best new places to eat on the planet in some unexpected locations.
1:25.9	And as always, in the second half of the show, we're going to be opening the lines for your calls.
1:30.1	You can get to us at 800, 537-52-52.
1:35.2	So let's get things going the way we do every week with Jane and Michael Stern.
1:39.6	They write the road food column in Gourmet magazine.
1:49.3	Music the Road Food Column in Gourmet magazine. Lynn, I don't know if you remember over the years,
1:52.0	but Michael has a complete hostility towards Belgian waffles.
1:57.7	He likes, like, the thin tread waffles, not the big ones. We finally found a place in
2:03.5	Akron, Ohio, called Beside the Point that Michael has now surrendered to the art of the Belgian
2:10.9	waffle. So what are these waffles like that Michael has finally put his stamp of approval on them?
	...

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