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.

Music It's Lynn Rosetta-Castor with the splendid table. Today it's Thailand, Thai restaurant etiquette and the story of the curious way a young Thai restaurateur researched her heritage.

Our guest is Sue May You. Her new cookbook is

cracking the coconut. Sue Mae learned about Thai food traditions from a rather odd source, funeral books.

Well, Jane and Michael Stern are chowing down at Nick's Nest in Holyoke, Massachusetts. Jewish

food writer Matthew Goodman tells us about the biblical cuisines of Yemen.

We hear how TV chef Sarah Moulton juggles two jobs and a family.

Then it's a beekeeper whose bees make their honey on the roofs of New York City.

All this and your calls coming up on the splendid table.

But first, this.

It's Lynne 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 yogurt.

But the kind of yogurt you may not have tried before.

I'm tired of all those super lean yogurts on the market.

Either the yogurt is so tart, all you can do is pucker, or it has so much sugar and

doctored up fruit that it's like eating a candy bar. I want to introduce you to something different.

It's an old-style yogurt that tastes lush and good without anything added to it. Now look,

you know, you can mix anything you want into it, fresh fruit, honey, herbs, and all that stuff.

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