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.

Hey, it's Francis Lamb, and welcome to Splendid Table Select, where we share the interviews that taught us something new, inspired us, or just made us better cooks and eaters.

Our presenting sponsor is Bob's Red Mill.

They're an employee-owned company that's offered organic, gluten-free, stone ground products for decades, and they're

experts of making healthy taste amazing.

I'll tell you more about Bob's Red Mill later.

But first, let's get to the show.

Have you ever stopped to think about the phrase happy hour?

I mean, it's a little weird, right? I mean, I get it, it's after work, the drinks are cheap, so that's good, but is that really the

stuff happiness is made of?

Not to mention that most happy hours are honestly kind of like a mad dash to get an extra round

before it ends or some half-off orders of pre-fried wings.

In Italy, though, they call their version of Happy Hour Apperativo,

and it is very chill and very delicious.

Our friend Shauna Seaver talked with Marissa Huff,

who wrote a book called Apperativo, the cocktail culture of Italy,

to understand the spirit of aperitivo.

Have a listen.

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