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.

It's Lynn Rosetta, Casper, with the splendid table.

Thank you. Lynn Rosetta-Casper with the splendid table. Today we query, why aren't the French fat like us? It can't be just the red wine.

Well, the man on the spot is Barry Popkin, professor of global nutrition at the University of North Carolina.

He's author of The World is Fat, the Fads, Trends, Policies, and Products that are fattening the human race.

Appropriately, the Stearns muse over the Great North Jersey Crumb Cake, as at the B&W Bakery in Hackensack.

It's instant food home improvement.

Improv cook Sally Schneider gives up her secret flavor enhancers.

We get the skinny on Korea's great enhancer, Kim Chi,

and I talk finessing pasta, what the Italians know that we don't.

All this and your calls coming up on the Splendid Table. But first, this.

This week's Splendid Table is a repeat of an earlier broadcast. It's Lynn Rosetta,

Casper, and you're listening to The Splendid Table, the show for people who love to eat.

Our program is produced by American Public Media.

Well, today it's why they're slim and we're not. The they are the French. The why is not what

you'd expect. Our guest is Barry Popkin, professor of global nutrition at the University of

North Carolina, and director of the university's

interdisciplinary obesity center. His book is The World is Fat. Sally Schneider of improv

cooking fame talks a cook's arsenal, the great flavor enhancers. Korea's preserved cabbage

kimchi showed up in your grocery. Well, now let's find out what to do with it.

...