The Food Life
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 8 August 2009
⏱️ 52 minutes
🧾️ Download transcript
Summary
This week we're meeting one of the pioneers in America's artisan cheese movement, our very own Steve Jenkins author of The Food Life: Inside the World of Food with the Grocer Extraordinaire at Fairway. Jane and Michael Stern are at Halibut in Portland, OR and we look at the Southern way with picnics, with Jean Anderson author of A Love Affair with Southern Cooking: Recipes and Recollections.
Broadcast dates for this episode:
- August 16, 2008 (originally aired)
- August 8, 2009 (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 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. |
| 0:24.5 | Listen to Our Common Nature from WNYC, wherever you get podcasts. |
| 0:36.7 | Hi, it's Lynn Rosetta, Casper, and you're listening to The Splendid Table, the show for people who love to eat. |
| 0:43.8 | Our program is produced by American Public Media. |
| 0:47.1 | Well, today it's a question I've been dying to ask. |
| 0:49.8 | In all the years that stubborn, opinionated, uncompromising, iconoclast cheesemonger Steve Jenkins has been on the show, |
| 0:58.3 | I've never asked him how he began. |
| 1:00.5 | Now, it was long, long ago when cheese was yellow or white, cottage or cream, and artisans simply met weird. |
| 1:08.8 | Well, Steve Jenkins' book is The Food Life. Cookbook author and Equipment |
| 1:13.1 | Maven, Dory Greenspan, has just fallen in love with a new gadget. Well, for her, it's been |
| 1:18.8 | around for about 12,000 years. The veggie burger is put to the test in my kitchen. It's a blind |
| 1:24.9 | tasting. Food expert, Gene Anderson, recreates an old-time Southern |
| 1:29.2 | picnic. And as always in the second half of the show, we're going to be opening the lines for your |
| 1:33.9 | calls. Now you can get to us at 800-537-52-52. So let's get started with Jane and Michael Stern. |
| 1:42.6 | They write the Road Food column in Gourmet Magazine. |
| 1:56.1 | Lynn, there's a restaurant in Portland, Oregon, the name of which is halibates. And indeed, the halibut there that |
| 2:03.1 | Jane and I have had is very, very good. However, the thing that's going to make us keep coming back |
| 2:09.1 | is the salmon. And we knew that the moment we walked in the door, because on one side of the restaurant, |
| 2:15.8 | there was owner and cook, Dave McKay, with a great big hunk of Copper River Salmon that he was about to cut into pieces for broiling, grilling, or, oddly enough, deep frying. |
| 2:31.6 | Now, you wouldn't think of such a wonder, yes. You wouldn't, |
| 2:35.0 | like a wonderful piece of salmon, like Copper River salmon, you know, that's like from that |
... |
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