Pork & Sons

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

American Public Media

Food, Arts

4.3 • 3K Ratings

🗓️ 25 October 2008

⏱️ 52 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

This week we have a homage to all things porcine, and the story of family life in a rural French village from French chef Stéphane Reynaud, author of Pork & Sons, Jane and Michael Stern have found the "krunkest" fish in Nashville at Eastside Fish, and Kim Marcus of The Wine Spectator brings us up to date on the wines of Portugal.

Broadcast dates for this episode:

November 3, 2007 (originally aired)
October 25, 2008 (rebroadcast)

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.
0:24.5	Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:34.9	Hi, it's Lynn Rosetta, Casper, and you're listening to The Splendid Table, the show for people who love to eat.
0:41.7	Our program is produced by American Public Media and brought to you by RumenBord.
0:46.6	Handcrafted Furniture for Your Home at RumenBord.com.
0:51.0	Well, today it's an unusual-looking cookbook and a singular chef and author.
0:56.4	The book looks like a little girl's treasure box.
0:58.9	It's pink gingham, padded, complete with line drawings of cavorting piglets, and it's all
1:05.4	about pork.
1:06.9	Between its covers, our guest, French chef Stefan Reynot, pays a unique tribute to his family and to the pig.
1:14.8	Portugal's port country is making headlines in the wine world, but it's not for the sweet stuff.
1:20.2	It's for its new dry red wines.
1:22.9	The wine spectators Kim Marcus has the info, and we take a look at a basic through the eyes of a chef.
1:29.7	San Francisco chef Daniel Patterson fell in love with the ancient art of making butter.
1:34.9	Remember when you did it in Scouts?
1:36.5	You know, you put the cream in the jar and you shook like crazy.
1:39.9	And as always, in the second half of the show, we're going to be opening the lines for your calls.
1:44.7	You can reach us at 800, 537-52-52.
1:49.5	So let's roll with Jane and Michael Stern.
1:51.8	They write the Road Food column in Gourmet Magazine.
2:04.0	Hey, guys, have you gotten back to Nashville?
	...

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