Medium Raw
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 9 July 2011
⏱️ 53 minutes
🧾️ Download transcript
Summary
This week we meet up with the irascible Anthony Bourdain, author of Medium Raw, A Bloody Valentine To The World of Food and The People Who Cook. Jane and Michael Stern are eating boudin sausage at T Boy's Slaughterhouse in Mamon, Louisiana and Indian food authority Julie Sahni brings us the Indian art of the marinade.
Broadcast dates for this episode:
- July 17, 2010 (originally aired)
- July 9, 2011 (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. Listen to Our Common Nature from WNYC, wherever you get podcasts. |
| 0:52.3 | It's the splendid table from APM American Public Media. |
| 1:04.3 | I'm Lynne Roussetter Casper. |
| 1:08.0 | Today we talk to Anthony Bourdain. |
| 1:10.5 | Now, he's the professional chef, |
| 1:12.1 | TV personality, and swaggering bad boy. He's not a chef or a culinary crusader who's safe |
| 1:18.8 | when he's in the room. But Bourdain knows the profession inside out and he loves it. He's been in |
| 1:25.0 | the trenches, in the kitchen, slamming out entrees on a Saturday night. |
| 1:29.5 | He's the contrarian that we need to hear. Think of them as the dark side of the food world's |
... |
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