Thanksgiving — Sides turned mains, turkey, wine, stuffing, and pie

Good Food

KCRW

Society & Culture

4.5 • 1K Ratings

🗓️ 17 November 2023

⏱️ 58 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Molecular biologist turned cookbook author Nik Sharma joins Evan Kleiman to talk turkey and all the trimmings. Hetty Lui McKinnon has led a life surrounded by vegetables and shares a riff on a potato gratin.

Transcript

Click on a timestamp to play from that location

0:00.0	From KCRW, I'm Evan Kliman and you're listening to good food.
0:07.0	Happy, almost Thanksgiving, either the most fun or the most stressful holiday of the year depending upon who you are.
0:15.5	It's become an annual tradition to invite a friend to co-pilot this episode and this
0:20.8	year I'm thrilled to have Cookbook Author and fellow Angelino.
0:24.3	Nick Sharma join me in the studio here at KCOW.
0:28.3	Hi Nick.
0:29.3	Hi Evan, thanks for having me here today.
0:32.2	I am so so excited to be here and I've been
0:34.9	counting the days. We're really thrilled to have you. Nick is the author of three
0:40.3	cookbooks, Season the Flavor flavor equation and his brand new book
0:44.4	Bedge Table, which we'll hear more about later in the show. And Nick, for
0:49.2	our listeners who are meeting you for the first time today.
0:52.5	Tell us a bit about your background and how you came to be doing food
0:57.3	writing and food development.
0:58.8	You were born in Bombay.
1:00.5	What brought you to the States? Education. So I was living in Bombay where I grew up and I was studying biochemistry at the time and I thought I would become a very good molecular geneticist so I got
1:15.0	into a program in Cincinnati and I moved there for graduate school and that was my
1:19.7	entry into America. Oh, I love that.
1:23.2	So you didn't come with parents, you didn't come early in your life,
1:26.0	you came as a full-fledged adult.
1:28.3	I came at the age of 18, if I could remember correctly.
1:32.1	I'm much older now, so it's hard to remember time. It passes you by quickly
	...

Please login to see the full transcript.

Previous episode | Next episode

Disclaimer: The podcast and artwork embedded on this page are from KCRW, and are the property of its owner and not affiliated with or endorsed by Tapesearch.

Generated transcripts are the property of KCRW and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.