Seasonal Seafood

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

American Public Media

Arts, Food

4.3 • 3K Ratings

🗓️ 30 March 2013

⏱️ 52 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

National Geographic explorer Barton Seaver joins us with his take on seasonal seafood. He is the author of For Cod and Country. Tea merchant Bill Waddington introduces us to the newest category of teas just discovered in China: dark tea. And Jane and Michael Stern are at the Sweet Water Cafe in Marquette, Mich.

Broadcast dates for this episode:

March 31, 2012 (originally aired)
March 30, 2013 (rebroadcast)

Transcript

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0:31.4	Our common nature is a musical journey with Yo-Yo Ma and me, Anna Gonzalez, through this complicated country.
0:38.7	We go into caves, onto boats, and up mountain trails to meet people, hear their stories,
0:44.4	their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing.
0:54.5	Listen to Our Common Nature from WNYC, wherever you get podcasts.
1:02.2	It's the Splendid Table from APM American Public Media.
1:16.4	Thank you. I'm Lynn Rosetta, Casper.
1:23.3	And finally, science has caught up with what every dieter has known since their first whack at a thousand calories a day.
1:28.7	The journal addiction reported on a study in Taiwan, and basically it showed this.
1:31.2	We think we've done a virtuous thing.
1:37.7	You know, stick to the diet, live green, fight for the good cause, and then we feel entitled to indulge.
1:40.7	In science, this is called the licensing effect.
1:43.5	In my kitchen, it's fudge cake at 2 a.m.
1:46.4	In Washington, it could be behind some sticky moral situations. But for now, just stick around for good food and your calls this
1:52.5	hour on the splendid table from APM American Public Media,
2:11.6	the show for people who love to eat.
2:14.7	I'm Lynn Rossetto, Casper.
2:32.2	Thank you. to eat. I'm Lynn Rosetta, Casper. You know, when you think about it, fish are just like vegetables. New ones turn up every season with lots of great possibilities.
2:39.2	But the thing is that we're so used to seeing the usual suspects in the seafood case,
2:43.6	it's easy to overlook the newbies or to be intimidated by them.
2:48.9	Well, former chef Barton Seaver has been cooking from the sea since he was a little kid.
	...

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