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It's Been a Minute

Interview: Samin Nosrat Of 'Salt, Fat, Acid, Heat'

It's Been a Minute

NPR

News Commentary, Society & Culture, News, Spirituality, Religion & Spirituality

4.68.8K Ratings

🗓️ 25 December 2018

⏱️ 38 minutes

🧾️ Download transcript

Summary

It's Tuesday (and Christmas). Sam is in the kitchen with Samin Nosrat, author of the James Beard Award-winning book 'Salt, Fat, Acid, Heat' and star of the Netflix show of the same name. She talks to Sam about adjusting to fame, how she became a chef, and what makes her pessimistic about the world right now.

Transcript

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0:00.0

Hey y'all, this is Sam's Aunt Daddy.

0:03.6

I just like to take a moment to run you through, give you an idea of what I do to get ready

0:09.2

to record the script every week.

0:12.0

Brent Sam's producer sends a script for me, letting me know who's going to be on the show

0:17.6

that day, and oftentimes he has to walk me through the correct pronunciation of the guest

0:24.5

name.

0:25.5

And after we do that, I stand in front of a mirror.

0:28.1

I put a smile on my face, and I lift my chin so that my voice comes across as approachable

0:34.8

and cheerful so that you're still invited to be a part of the show that day.

0:40.5

Alright, so as you heard there, you hear Aunt Betty for maybe six or seven seconds at

0:46.4

the start of every Friday episode we do on this show, but it takes Aunt Betty a lot

0:51.2

more than just six or seven seconds to make that happen.

0:55.0

Here's a thing listener, every episode of this show takes a lot of time.

0:58.2

This episode you're about to hear, it took months to reach you.

1:01.8

We started out talking with folks at Netflix back in October about my guest, who you will

1:06.4

meet soon.

1:07.6

My guest and I spent almost three hours together, a three hour interview.

1:12.1

We had a bunch of microphones that had to record the whole thing, and it took even more

1:17.0

hours to turn all of that into 30 minutes of wonderful listening for you.

1:21.4

It took a lot of work, but it's work that we love to do.

1:24.8

And I'm asking you right now to support that work by supporting your local public radio

1:29.1

station.

...

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