Old Vines
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 7 November 2014
⏱️ 52 minutes
🧾️ Download transcript
Summary
This week it’s surprising cooking techniques from Andrew Schloss, author of Cooking Slow, we have a conversation with Food & Wine magazine’s Ray Isle about protecting America’s historic grapevines, and we talk to New York Times columnist David Tanis about his book One Good Dish.
Broadcast dates for this episode:
- November 1, 2013 (originally aired)
- November 7, 2014 (rebroadcast)
Transcript
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| 0:00.0 | Support for this show comes from OnePassword. |
| 0:04.0 | If you're an IT or security pro, managing devices, identities, and applications can feel overwhelming and risky. |
| 0:12.0 | Trellica by OnePassword helps conquer SaaS sprawl and Shadow IT by discovering every app your team uses, managed or not. |
| 0:21.2 | Take the first step to better security for your team. |
| 0:24.7 | Learn more at onepassword.com slash podcast offer. |
| 0:29.3 | That's onepassword.com slash podcast offer, all lowercase. |
| 0:38.5 | Support for this show comes from OnePassword. |
| 0:41.6 | If you're an IT or security pro, managing devices, identities, and applications can feel overwhelming and risky. |
| 0:49.7 | Trellica by OnePassword helps conquer SaaS sprawl and Shadow IT by discovering every app your team uses, |
| 0:57.0 | managed or not. Take the first step to better security for your team. Learn more at OnePassword.com |
| 1:04.3 | slash podcast offer. That's OnePassword.com slash podcast offer, all lowercase. |
| 1:15.3 | It's the splendid table from APM, American Public Media. |
| 1:19.8 | I'm Lynne Rosetta Casper. |
| 1:22.2 | Is cooking not your thing because there's just too much fiddling to do? |
| 1:27.1 | Well, what if you could set your oven at around |
| 1:29.1 | 200 degrees, put simple chicken and vegetables in there, and forget about them for maybe six hours? |
| 1:35.5 | No fuss, no fiddling, and supper for a couple of days. Well, today we talk the science and the |
| 1:41.7 | art of cooking slow. Prepare for a surprise or two. We protect all kinds |
| 1:47.8 | of heritage, art, buildings, treasured foods. Why not antique grapefines? I mean, we certainly protect |
| 1:55.0 | the wines they give us. And what does the chef who headed the kitchens at Chez Panisse cook when he's home alone? |
| 2:02.8 | Well, stay with us for all sorts of answers and lots more this hour on the Splendid Table. |
| 2:14.1 | It's Lynn Rosetta, Casper. |
... |
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