Thanksgiving 2017
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 9 November 2018
⏱️ 50 minutes
🧾️ Download transcript
Summary
This week, The Splendid Table presents unique perspectives on Thanksgiving. We begin with Indian-inspired dishes for your holiday feast. Francis Lam talks with Chef Vikram Sunderam and David Hagedorn, co-authors of the best-selling Rasika: Flavors of India. Contributor Melissa Clark visits with Emma Christensen, author of Modern Cider. Christensen explains the simple steps for making your own hard cider at home. Looking to save time -- and stress -- this Thanksgiving? Managing Producer Sally Swift discusses a wonderful list of tips, tricks, and Thanksgiving hacks with Julia Collin Davison and Bridget Lancaster, hosts of America’s Test Kitchen. We learn about what the Thanksgiving holiday means for immigrants and cross-cultural families from Amy S. Choi and Rebecca Lehrer; they are the cohosts of The Mash-Up Americans. After all the Thanksgiving leftovers have disappeared, you may still have hungry family members at your house. Doc Willoughby shares with us his family recipe for crowd-pleasing Lazy Sunday Pot Roast. Plus, Francis talks with listeners about menu planning for a small Italian-influenced Thanksgiving dinner and a large Friendsgiving get-together.
Broadcast dates for this episode:
- November 17, 2017 (originally aired)
- November 9, 2018 (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 |
| 0:07.0 | complicated country. |
| 0:08.7 | We go into caves, onto boats, and up mountain trails to meet people, hear their stories, |
| 0:14.4 | their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing. |
| 0:24.5 | Listen to Our Common Nature from WNYC wherever you get podcasts. |
| 0:34.6 | It's The Splendid Table from APM, American Public Media, the show for curious cooks and eaters. |
| 0:41.4 | I'm Frances Lamb. |
| 0:49.3 | America's great feast day is right ahead. |
| 0:53.0 | If I'm honest with you, I can never really tell if Thanksgiving is the purest and best |
| 0:57.6 | holiday because it's simple. |
| 0:59.4 | It's all about family and food, or if it's the most complicated holiday because you have |
| 1:04.1 | to deal with all that family and food. |
| 1:06.4 | But either way, we have a great show for you this week. |
| 1:09.3 | We have a grandma's secret recipe, a look at how the holiday plays out for families from |
| 1:13.4 | different cultures, packs to make it all easier and, well, something to drink if things |
| 1:17.6 | don't go as planned. |
| 1:19.8 | But everyone always says the sides are the best part of the meal, so let's start there. |
| 1:36.3 | The first Thanksgiving was full of what the colonists probably would have called Indian food. Corn, squash, lobster, you know, all the things the Wampanoog tribe |
| 1:41.1 | showed them how to grow and eat. But fast forward 400 years, and I'm here to tell you |
| 1:46.0 | that you might want to put some literal Indian food on your Thanksgiving table. |
| 1:50.0 | Vikram Sundrum is the chef of the restaurant Raseka in Washington, D.C., by way of London and Mumbai. |
| 1:57.0 | He's been cooking his amazing Indian food in the U.S. for over a decade, |
... |
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