Juneteenth
Food with Mark Bittman
Sweetness and Light
4.8 • 981 Ratings
🗓️ 14 June 2022
⏱️ 34 minutes
🧾️ Download transcript
Summary
Kayla Stewart talks with Adrienne Cheatham and Stephen Satterfield about falling in love with Juneteenth, the good and bad of it becoming mainstream, and ways to celebrate — including, of course, the food.
For Adrienne's Pilsen Red Beans and Rice recipe, head over to the Bittman Project, here: https://www.bittmanproject.com/p/juneteenth
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Transcript
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| 0:00.0 | Hi everyone it's Mark I know that I say every episode is special and it is but this one's really special today this week we celebrate Juneteenth and we do that by removing ourselves from the |
| 0:15.8 | equation and handing the reins over to a guest host someone we all know and love |
| 0:20.6 | Kayla Stewart who talked with Stephen Satterfield and Adrian Cheetah. We'll get back to that conversation in a minute, but first I want to talk about |
| 0:40.0 | something that lots of people ask me about when it comes to global cuisines. |
| 0:44.4 | There is something magical about eating a cuisine in the place where it originated. |
| 0:49.0 | One of the reasons for that is that the dishes that define a cuisine are built around the produce that's native to a place. |
| 0:54.8 | It's why the feta and tomato in a Greek salad tastes so perfect in Athens, |
| 0:59.5 | or the artichokes in olive oil in Rome are to die for. They have a certain sweetness and tang that you can get close to but not easily replicate. |
| 1:08.0 | And not surprisingly, one of the best ways to get a sense for how something should taste is to visit a region of the world |
| 1:16.2 | and sample a dish in several forms from lots of different neighboring areas. |
| 1:21.1 | Then you can appreciate the local variations as well. And the most |
| 1:24.5 | efficient way to do that, for me at least, is the first-class experience of |
| 1:29.0 | Regent Cruz. I was able to do that on our recent all-inclusive Tor of Asia. I had a hankering for seafood, well I always do, seafood that you don't get easily in the US, and I had just an incredible experience in the fish markets of Busan, just overwhelming varieties of fresh seafood. |
| 1:47.0 | With more than 500 destinations worldwide, Regent's options are endless. |
| 1:52.0 | Lisbon to Cape Town, Dubai to Athens, |
| 1:55.0 | Vancouver to Tokyo, Bali to Sydney, |
| 1:58.0 | just about any regional cuisine you could want is within your grasp. |
| 2:02.0 | You really can't go wrong. Sounds pretty great, right? Even better. Regents |
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| 2:16.4 | from the Caribbean to Europe and beyond for winter 24-25 sailings. Head to RSSC.com |
| 2:25.0 | slash specials |
| 2:27.0 | slash sale hyphen into hyphen savings. |
... |
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