Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country.

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.

Listen to Our Common Nature from WNYC, wherever you get podcasts.

It's Lin Rosetta Kastor with the Splendid Table.

Music splendid table. Today, Polar Explorer and Bancroft tells the tale of a doomed 19th century Arctic

expedition and the food that led to its demise.

Now, Anne has been to both poles.

In fact, she's just back from a little 1700-mile trek skiing across Antarctica.

Our road food duo, the Stearns, bring us anatomically correct chocolate turtles from Gloucester Mass.

Cheesemonger Steve Jenkins has some new ideas to sex up your cheese plates.

Seattle chef Tom Douglas has the tricks to using that Asian ingredient you bought for one recipe and never used again.

And Fruit Authority, David Karp, has found the perfect peach.

All this and your calls coming up on the splendid table.

But first, this.

It's Lynn Rosetta Caspur with Kitchen Chronicles, where knowledge is power and cooking

is pleasure, a practical guide for nourishing ourselves and the people we care about.

Today, I'd like to talk about cherries. They're beginning to come to market, and from now

until late summer, we're going to see several varieties come in and out of season. Each one's

going to taste different, so when you've sampled one, you certainly haven't

sampled them all. Cherries go so far back historically that I wouldn't be surprised to hear

that cavemen ate them. When you're shopping for cherries, here's some things to think about. Look for

organic fruit. I prefer it for ecological ecological reasons but also some organic farmers experiment with

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