The Alabama Project
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 12 March 2011
⏱️ 53 minutes
🧾️ Download transcript
Summary
Chef Scott Peacock joins us this week with his series The Alabama Project, conversations with some of Alabama's oldest residents. Jane and Michael Stern are at Du-par's in Los Angeles, Fred Plotkin reports on the 150th anniversary of the Republic of Italy and we get a quick primer on sugaring from Tim Herd, author of Maple Sugar from Sap to Syrup.
Broadcast dates for this episode:
- March 12, 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. |
| 0:32.0 | This is The Splendid Table from APM, American Public Media. |
| 0:46.1 | I'm Lynne Rosetta Casper. |
| 0:49.7 | Have you ever heard of Pig 05049? |
| 0:53.8 | Well, this pig stars in a talk on the TED.com site. |
| 0:57.3 | It's by a Dutch researcher named Christine Minditsma. |
| 1:03.3 | She's traced the afterlife of Pig 05049, and guess what? |
| 1:07.2 | It ended up in 185 products. |
| 1:14.7 | Think cement, bread dough, house paint, beer filters, dinner plates, low fat butter, heart valves, |
| 1:22.8 | and meat. Her point is, we have no idea of all of the ways an animal is used. I mean, who knew? |
| 1:27.7 | Well, stay with us. There's more this hour on The Splendid Table. |
| 1:40.3 | This is The Splendid Table from APM, American Public Media. |
| 1:43.0 | It's the show for people who love to eat. |
| 1:45.9 | Hi, I'm Lynne Rosetta Casper. Today we're celebrating great eating, past, present, and future. For example, as in Italy 150 years ago, |
| 1:52.8 | or in seizing a maple syrup moment, the sap is running as I speak, and then how about what to |
| 2:00.1 | plant to eat this summer? And then there's |
| 2:03.1 | the work of a man named Scott Peacock. Now, Scott's a southerner. He's a chef and a food writer who |
| 2:09.4 | grew up in a small town in Alabama. He loves to work with people who have lived longer than |
| 2:16.1 | most of us. |
| 2:22.4 | He worked with the legendary Southern cook, Edna Lewis, before she passed, and now he's doing a documentary film. |
... |
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