Street Food

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

American Public Media

Food, Arts

4.3 • 3K Ratings

🗓️ 12 August 2006

⏱️ 61 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Have you ever wondered what food pros want to eat when they travel? Gourmet magazine's John Willoughby says it's street food. He joins us this week with his picks of the cities with prime eats, along with safety tips for eating from street food carts. A recipe for Watermelon with Fennel Salt comes from the May 2005 issue of Gourmet.

The Sterns are in summer Nirvana, tucking into lobster rolls at Red's Eats in Wiscasset, Maine. Wine guy Josh Wesson talks Hungarian wines. He thinks they're the next big thing. A chef for the Tour de France takes us into the kitchen mid-race for a look at what's involved in feeding the bodies and the psyches of fierce world-class competitors.

We have the story behind an award-winning new Web site about Crying While Eating, and, as always, Lynne takes your calls.

Broadcast dates for this episode:

July 23, 2005 (originally aired)
August 12, 2006 (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.
0:24.4	Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:30.6	It's Lynn Rosetta-Castor with the splendid table. Today it's the most authentic eating in the world.
0:46.0	Gourmet magazine's John Willoughby talks street food.
0:49.0	Now, if you want to taste local and truly authentic, this is the way to go.
0:53.2	John gives us his picks of the cities with prime
0:56.0	eats. While the Stearns are in summer Nirvana tucking into lobster rolls and was Cassant
1:01.2	Maine, wine guy Josh Wesson tells how Hungry's moved beyond Bull's blood into some pretty classy
1:07.5	sipping. A Georgia France team chef takes us into the kitchen mid-race.
1:12.6	Feeding fierce competitors seems to be more about nerves than nutrients. And we get the story
1:17.8	behind an award-winning new website, crying while eating. All this and your calls coming up
1:23.8	on the splendid table. But first, this. I'm..
1:45.0	. I'm going to be. I'm going to I'm going to
2:01.6	I'm
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2:05.6	I'm
2:06.6	the I'm going to be. I'm going to I'm going to
2:19.3	I'm
2:21.3	the I'm going to be able to be. I'm going to
2:35.0	I'm going to
2:37.0	I'm going to be the mrs. I'm the I'm the I'm the and I'm and the I'm and the I'm B to be. I'm going to be. I'm going to I'm going to I'm I'm the I'm the I'm I'm I'm I'm I'm I'm I'm I'm..
	...

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