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Our common nature is a musical journey with Yo-Yo Ma and me, Anna 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.

Hi, it's Frances Lamb, and welcome to Splendid Table Selects, our mini podcast where we share the interviews that inspired us or just made us better cooks.

Our presenting sponsor is Bob's Redmill.

They're an employee-owned company that's offered organic, gluten-free, stone ground products for decades,

and they're experts at making healthy taste amazing.

I'll tell you more about Bob's Redmill later, but first, let's get to the show.

I think most of us think of smokers as being used for meat, pork shoulders and beef brisketes,

you know, barbecue. But there's an entire world of meatless uses for them, too.

Ain' Life Grand. Our contributor, Joe Yonan, spoke with Steve Reiklin, the author of Project

Smoke to get the load out. Have a listen.

Hey, Stephen, thank you so much for coming to talk to us.

Hi, Joe. I'm delighted to be here. So, some people, of course, as you know, the idea of smoking without meat is an oxymoron.

You know, it's so funny you should mention that. I knew this was going to be the topic of today's talk.

...