Thanksgiving '11
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 19 November 2011
⏱️ 52 minutes
🧾️ Download transcript
Summary
It is time for our annual "get ready for the feast" broadcast with chef Richard Hetzler of The Smithsonian's Mitsitam Café in the National Museum of the American Indian. Wine writer, Heather John Fogarty gives us a little guidance on wine for the holiday table and Jennifer McLagan author of Odd Bits, brings us advice on giblets and other parts of our turkey. Jane and Michael Stern are at The Farmer's Kitchen in Atlantic, Iowa.
Broadcast dates for this episode:
- November 19, 2011
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. |
| 0:32.3 | It's The Splendid Table from APM American Public Media. |
| 0:44.8 | Thank you. from APM American Public Media. I'm Lynne Rocetto-Casper, and today we celebrate Thanksgiving 2011. |
| 0:50.3 | We're feasting with a dynamite menu that's light on the wallet with wines to match. |
| 0:55.9 | An expert in table talk triage comes by, so hopefully there's no more of those moments when you wish you could go home and realize you are home. |
| 1:05.2 | We go to Washington, D.C. to the National Museum of the American Indian to taste the food of the original Americans. |
| 1:12.8 | We have a dissertation on the deliciousness of the jiblet, and we're taking your calls. |
| 1:18.3 | So stick around. A lot's happening this hour on the splendid table. This is the Splendid table from APM American Public Media, the show for people who love to eat. |
| 1:43.7 | I'm Lynn Rossetto Rosetta Casper. |
| 1:46.7 | There's one place in Washington, D.C., that's been on my must-go list for far too long. |
| 1:53.9 | It's a museum cafeteria called the Mitsutam Cafe, and finally I got there. |
| 2:00.1 | Now, the cafe is in the Smithsonian's National Museum of the |
| 2:03.7 | American Indian, and that's the giveaway as to why I had to go. Mitsutam has the food of Native |
| 2:10.5 | Americans, and what food it was. Now, granted, some of the dishes were reaching out to contemporary taste. |
| 2:18.4 | But what I had been missing, like snapping turtle soup, wild mushroom corn pone, sweet bean cake with pawpaw pudding, red corn, with smoked trout. |
| 2:31.1 | They were even grilled lamb hearts, and they were tender. |
| 2:34.0 | They melted in your mouth. |
| 2:36.4 | Well, Richard Hetzler is the man who makes all of this happen. He's executive chef of the cafe. |
| 2:42.2 | And I got to meet up with him in his kitchen. Richard, thanks so much for having us here. |
| 2:48.4 | No problem. Thanks for being here. So how does it... |
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