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.

A few weeks ago in front of a packed house at W. H.Y.Y. in Philadelphia, we recorded live on

stage with three of the best chefs in the city. And so this week, we're bringing you our Philly

special. Now, between the Eagles winning the Super Bowl and Villanova just roasting my Michigan

Wolverines, Philadelphia is just

unstoppable these days. But, you know, a lot of people in the food world have known that

for a while now. I mean, it's home with the greatest hoagies and canoli on earth and fantastic

Vietnamese and Mexican food and a little gem called the roast pork sandwich. But it's only

lately that people outside of Philly have started to see it as a home of great

chef talent.

So we wanted to talk to three of the chefs who are at the forefront of the scene.

Michael Salamanov of Zahav, Eli Kulp of High Street, and Angie Branca of Saté Kampar.

And it turns out that none of those chefs were originally from Philadelphia.

But they all chose to make their careers and lives there.

So we talked with them about what inspires them

and how they root themselves in their city.

And really, what is it about this town that makes it so delicious?

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