Olives

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

American Public Media

Arts, Food

4.3 • 3K Ratings

🗓️ 26 August 2000

⏱️ 60 minutes

🔗️ Recording | iTunes | RSS

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Summary

We're taking a look at olives this week with Ari Weinzweig, founder of Zingerman's Deli in Ann Arbor, Michigan. Ari will go anywhere to find high-quality, handmade foods and he knows all when it comes to superb olives. He has the scoop on some luscious and exotic varieties that bear little resemblance to those pitted black ones that appear on most Thanksgiving tables.

Jane and Michael Stern are at Zaharako's, a century-old soda fountain in Columbus, Indiana where Michael loves the Cheese-br-gr and Black Cow. Minimalist cook Mark Bittman, author of The Minimalist Cooks at Home, drops by to share a quick and easy recipe for Monkfish with Meat Sauce. We'll meet up with singer and zydeco band leader Queen Ida, who tells us about growing up in Bayou country. When she's not on the road with the band, Queen Ida cooks Creole and writes books like Cookin' with Queen Ida. Lynne shares her recipe for Siracusa Market Pasta and, finally, we'll talk sake with Grif Frost, founder and CEO of SakeOne, the only American-owned sake brewery in the world, and co-author of Sake Pure & Simple.

Broadcast dates for this episode:

August 26, 2000

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.
0:24.4	Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:31.7	It's Lynn Rosetta, Casper, with the splendid table.
0:45.3	Think about eating olives.
0:48.4	You probably conjure up the finger puppet kind.
0:52.3	You know, the pitted black California olives that you play with at Thanksgiving.
0:59.2	Well, today we get into some exotic and luscious olives with food expert Ari Weinschweig.
1:05.1	He hunts down great edibles at their sources like the Casbahs of North Africa.
1:09.4	Jane and Michael Stern have tracked down authentic soda fountain cuisine.
1:14.1	New York Times columnist Mark Bittman, streamlines fish cookery.
1:18.4	Cytago band leader Queen Ida cooks for us in more ways than one. And we hear about America's first producer of sake.
1:23.4	All this and your call coming up on the splendid table.
1:29.3	But first this.
1:40.3	Welcome to Kitchen Chronicles where knowledge is power and cooking is pleasure, a practical guide to nourishing ourselves and the people we care about.
1:50.3	Today, how to make a meal out of a few slices of bread, some imagination, and maybe a green salad.
1:55.3	The inspiration for this idea comes from the Italian garlic bread called brusquetta,
1:59.7	and it practically is found now in every restaurant in America.
2:02.3	You know, whenever anything is hot and new,
2:07.8	it's a guarantee someone is going to take it over the top. The Ajax Tavern in Aspen is charging something like $15 for what they call their bread course. It's toasted country bread, rubbed
2:14.2	with garlic, it comes with good olive oil, a crushed bean salad, some diced up
2:19.7	raw tomatoes, and I think a few slices of salami.
	...

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