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.

I'm Frances Lamb, and this is The Splendid Table from APM American Public Media, the show for curious cooks and eaters.

So you know how people say that necessity is the mother of invention?

I kept thinking about that this week, because we're taking a look at the inventive cuisine

going on in Cuba right now, where cooks are constantly improvising from the black market.

We have a look at an unsung cut of meat that someone just up and invented, and for all the

times you stood in the middle of your kitchen,

desperate for some stock for a recipe,

America's Test Kitchen came up with a brilliant, instant broth.

But first, we have something that's kind of the opposite of necessity.

I'm guessing you absolutely know how to make a sandwich already, and you probably had one yesterday, but did you have the time to sit down and really think about all the different ways that sandwich you had yesterday could have been even better?

Well, the good people at Bon Appetit Magazine have done that thinking for like weeks.

So when we were emailing with Adam Rappaport, their editor-in-chief,

and he just casually mentioned, well, you know, of course you know that sandwiches always taste better

when you cut them diagonally.

I knew we had to talk with him because this was going to be some next level geekery about bread and filling.

So, Adam, it's great to have you here.

It's like to be here.

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