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 Lyn Rosetta Caspher with the splendid table.

Thank you. blended table. It's the time of year families and friends gather around the table for good or for not so good.

Today, some tales from home.

New York Times restaurant critic Ruth Reichel tells us stories

from her family meals. Sitting down to the family table of her childhood had all the allure

of walking through a minefield. Ruth's mother was taste-blind. Couldn't tell if food was spoiled.

Such are the strange things that shape food careers. The Stearns take us to T South Dakota.

Cheesmonger Steve Jenkins explains exactly what makes stinky cheeses stinky,

we have a jam tasting, and it's open lines for your call.

All this and more coming up on the splendid table.

But first this. on the splendid table.

But first this.

It's Lynn Rosetta Casper with Kitchen Chronicles, where knowledge is power and cooking is pleasure,

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

Today, let's talk about vinegars, sort of a vinegar primer.

The next time you shop, take a look at the market shelves and see how the vinegar sections expanded.

Ignoring flavored vinegars for a moment, there were at least four or five different kinds available almost everywhere in the country.

Dressing salad is only the beginning of what you can do with the vinegar. For instance, for a great pan sauce, pour a little vinegar in the pan after you've sauteed a piece of fish or vegetables or some meat.

For variety, you could add a little garlic or minced ginger to the pan along with the vinegar.

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