4.7 β’ 6K Ratings
ποΈ 13 September 2024
β±οΈ 17 minutes
ποΈ Recording | iTunes | RSS
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0:00.0 | On this week's episode of Wild Card, musician Casey Musgraves explains how she's tried to slow down time. |
0:06.5 | I'm kind of drinking each day, each moment in, and I'm trying to not like wish myself to the next whatever is on the horizon. I'm Rachel Martin. |
0:15.7 | Join us for NPR's Wild Card Podcast, the show where cards control the conversation. |
0:24.0 | You're listening to Shortwave from NPR. |
0:29.0 | Hey Shortwaavers, Emily Kwong here. |
0:32.0 | It is Climate Solutions Week here at |
0:34.3 | NPR and reporters around the country are bringing you stories on this year's |
0:37.9 | theme, Food. I'm here with NPR Culture Correspondic Chloe |
0:42.2 | Veltman. Hey Chloe. Hey there Emily. I'm excited to. here with NPR Culture Correspondic Chloe |
0:42.5 | Veltman. Hey Chloe. |
0:43.5 | Hey there, Emily. |
0:44.5 | I'm excited to talk about this climate solution with you because it begins in a |
0:47.6 | pizzeria in San Francisco. |
0:49.5 | That's right, Shuggies Trash Pie. |
0:51.8 | I love the name of this restaurant. Yeah and Emily this pizzeria is not your typical neighborhood pizza joint. |
0:59.1 | For one thing the pizza crust is made from what's left over after factories produce oatmeal. |
1:05.1 | Co owner and chef David Murphy explains. |
1:08.0 | It's a spent oat flour from the oat milk making process. |
1:10.8 | So companies like Oatley and minor figures and all these they have this |
1:14.9 | pulp that's left over at the end of their process. It gets dehydrated, roasted, |
1:19.6 | and then that gets milled down into a flower for us. |
1:23.0 | Wow. |
... |
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