The Hip Chick's Guide to Macrobiotics

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media

Arts, Food

4.3 • 3K Ratings

🗓️ 5 November 2005

⏱️ 61 minutes

🔗️ Recording | iTunes | RSS

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Summary

This week it's a blast from the past - the macrobiotic diet - with Jessica Porter, author of The Hip Chick's Guide to Macrobiotics. Jessica has a fresh take on that 1960's phenomenon.

The Sterns visit the Beacon Light Tea Room in Lyles, Tennessee. Wine wit Joshua Wesson wants us to discover the mysterious Primitivo, and Mike Colamecco, our New York food expert, tells us where to breakfast in Manhattan.

Francine Maroukian, author of Esquire Eats, has advice for the guys on how to feed friends and lovers. Start with her recipe for Double-Fired Porterhouse with Classic Steakhouse Rub.

Broadcast dates for this episode:

October 2, 2004 (originally aired)
November 5, 2005 (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.
0:24.4	Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:31.5	It's Lynn Rosetta Casper with the splendid table.
0:46.3	Today it's the hip chicks guide to macrobiotics. This philosophical approach to eating is making a comeback since its first flush in the 1970s.
0:52.3	Macrobiotic chef, Jessica Porter, brings us a kinder, gentler approach to balancing our yin and yang.
1:00.0	Well, the strings are into fried chicken, scripture boxes, and lava lights at the Beacon Light Tea Room.
1:05.5	Wine Maverick Josh Wesson has the latest red grape on the scene, Primitivo.
1:10.3	New York food guy Mike Colomeco covers breakfast in Manhattan,
1:14.0	and Esquire food columnist Francine Maruki
1:16.5	and talks the real difference between cooking for a friend
1:19.4	and cooking for a lover.
1:21.3	All this and your calls coming up on the splendid table.
1:27.1	But first, this. I'm I'm I'm
1:45.0	I'm
1:47.0	I'm M. M. M. M. M. M. M. M. M. M. M. M. M. M. M. M. M. I'm going to be able to be. I'm a
2:18.3	man.
2:19.3	.
2:20.3	I'm
2:22.3	.
2:24.3	.
2:25.3	. I'm Myrne
	...

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