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 Lynn Rosetta, Casper, with the splendid table.

Thank you. blended table. Today we talk about taste with naturalist Diane Ackerman, author of a natural history of the senses and deep play. She points out taste always has double meanings and is the most intimate of all of our senses. Think about it. We actually put what we're tasting into our bodies and how we taste

is as individual as a fingerprint. Jane and Michael Stern, I'm afraid to tell you guys this,

but they're back in Chicago. John Willoughby says the best place to travel for people who love to eat is Hong Kong.

Minimalist cookmarked bitman streamlines red pepper puree.

And as always, it's open lines for your call.

All this coming up on the splendid table.

But first this.

Welcome to Kitchen Chronicles, where knowledge is power and cooking is pleasure,

a practical guide to nourishing ourselves and the people we care about.

Today we're going to focus on the idea of taking something basic,

found in every market across the country,

and improvising some fast and easy meals with it.

I'm talking about a 28-ounce can of whole peeled tomatoes.

In my book, tomatoes are pretty remarkable. I think of them as a secret

weapon. They taste great on their own. It's hard to think of anything that doesn't taste good

with a tomato sauce. And in everyday home cooking, when we're using up leftovers or improvising

from what we pick up in the supermarket, tomatoes solve problems.

Think of it this way.

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