The Queen of Fats

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

American Public Media

Arts, Food

4.3 • 3K Ratings

🗓️ 21 March 2009

⏱️ 52 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

This week it's a look at the fat we hear so much about—Omega-3—and why it's gone missing from our diet. Science writer Susan Allport joins us with ideas for replacing this endangered "good" fat. She is the author of Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them.

The Sterns claim the folks at Skylight Inn Bar-B-Q in Ayden, North Caroline make the world's best and purest whole-hog barbecue. We'll have a report. Russ Parsons of the Los Angeles Times is back talking the glory of spring peas, including the overlooked fresh fava. He shares a recipe for Sugar Snap Pea Soup with Parmesan Cream from his book How to Pick a Peach.

It's a look at the battle for Barolo with Food & Wine magazine's Lettie Teague. Experts are turning themselves inside out over the controversy. Lettie tells all. Freelance writer Julie Hauserman has a tale of little nippers and an addiction, and software developer Thunder Parley talks life as the in-house critic for Google's eighteen employee restaurants and cafes.

Broadcast dates for this episode:

March 22, 2008 (originally aired)
March 21, 2009 (rebroadcast)

Transcript

Click on a timestamp to play from that location

0:00.0	The world is changing faster than ever. Now, with The Economist Insider, a new premium video offering, we're giving you unprecedented access to the debates shaping our world. I have set around that table at NATO. There is an incoming missile attack now. Could you answer the question? I'm sorry, we've got way little time now. With a few surprises along the way. I can't promise we'll have a cocktail every time, but we'll try. So, don't just be an economist reader. get on the inside track with the
0:25.0	experience. surprises along the way. I can't promise we'll have a cocktail every time, but we'll try.
0:25.8	So, don't just be an economist reader. Get on the inside track with the Economist insider.
0:28.7	Go to Economist.com to join the conversation.
0:37.8	Support for this show comes from Notion. There's only one of you, only so many hours, only so much focus.
0:43.4	What if you had a teammate who could work just like you do with all the context you have but faster?
0:45.7	That's what Notion AI feels like.
0:50.2	Notion is the connected workspace where teams create, plan, track, and ship together.
0:55.2	Now with Notion Agent, you can get an AI teammate that finishes the job.
1:00.7	Notion agent can do anything you can do in Notion, completing multi-step actions end-to-end to move work forward while you focus on hard decisions. You assign the task, your Notion agent
1:06.5	does the work. Try Notion and Notion agent for free at Notion.com slash box.
1:16.1	Hi, it's Lynne Rosetta, Casper, and you're listening to The Splendid Table, the show for
1:24.6	people who love to eat. Our program is produced by American Public Media.
1:30.4	Well, today it's the fat that we hear so much about.
1:33.8	The Omega-3s.
1:35.4	Science writer Susan Alport joins us.
1:37.9	Her book title says it all,
1:39.9	The Queen of Fats, Why Omega-3s were removed from the Western diet,
1:45.8	and what we can do to replace them. L.A. Times is Russ Parsons has the skinny on all those different spring peas and the
1:52.5	overlooked fresh fava bean, the elemental things that get by us when we're not paying attention,
1:59.2	like the Borolo wine controversy.
2:02.3	Experts are turning themselves inside out over the big changes in the wine, Lettie Teague tells all.
	...

Please login to see the full transcript.

Previous episode | Next episode

Disclaimer: The podcast and artwork embedded on this page are from American Public Media, and are the property of its owner and not affiliated with or endorsed by Tapesearch.

Generated transcripts are the property of American Public Media and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.