The Joys of Eating Vegetarian
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 26 June 2004
⏱️ 61 minutes
🧾️ Download transcript
Summary
This week it's the story behind Greens, the first eatery to turn vegetables into serious, fabulous eating. Today, some twenty years later, the San Francisco restaurant founded by a group of Buddhists is still going strong. Lynne talks with Chef Annie Somerville, the guiding force behind this American classic and author of Everyday Greens: Home Cooking from Greens, the Celebrated Vegetarian Restaurant. Fire up your grill and try Annie's recipe for Grilled Fingerling Potato Salad with Corn and Cherry Tomatoes.
On the other hand, the seductive aroma of sausages moved the Sterns to follow their noses to Otto's Sausage Kitchen and Meat Market in Portland, Oregon.
Dorie Greenspan returns with a guide to chips, chunks, and planks for smoking your supper. Dorie's charming new book, Paris Sweets: Great Desserts from the City's Best Pastry Shops, transports you to the City of Light without leaving home.
We'll hear a fictional tale about the Vietnamese cook to Alice B. Toklas and Gertrude Stein as Monique Truong reads from her novel, The Book of Salt.
Finally, we've news from a Minnesota ethanol plant that's taken its place among the world's great producers of premium vodka.
Broadcast dates for this episode:
- July 26, 2003 (originally aired)
- June 26, 2004 (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. |
| 0:31.0 | It's Lynn Rosetta Casper with the splendid table. |
| 0:42.6 | Thank you. table. One reason eating vegetarian is a romp instead of a dirge is something that happened in |
| 0:48.2 | San Francisco some 20 years ago. |
| 0:50.4 | A group of Buddhists opened greens, the restaurant. |
| 0:53.3 | It was the first eatery to turn the vegetable into serious, fabulous eating, and it's still going strong. |
| 1:00.6 | Today we talk with Green Chef, Annie Somerville. |
| 1:03.9 | Now, on the other hand, the Stearns are tracking the aroma of sausage in Portland, Oregon. |
| 1:10.0 | Then it's smoking your supper, Dory Greenspan talks, chips, chunks, and planks. |
| 1:14.8 | And we have a fictional tale of the Vietnamese cook to Alice B. Tockelis and Gertrude Stein. |
| 1:20.9 | All this and your calls coming up on the splendid table. |
| 1:26.6 | But first, this. |
| 1:33.3 | You were the woman in the blue mask, standing there beside the dress. |
| 1:41.1 | All the things I wanted from you I never could express |
| 1:47.0 | I thought I saw you once in Munich |
| 1:52.8 | but you slipped away |
| 1:56.0 | I'm in the corner with a coffee |
| 2:00.0 | at the dream cafe. |
| 2:03.6 | When you turn from the window, and you turn from the window |
| 2:18.4 | And you won't out slip |
... |
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