Tofu

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

American Public Media

Arts, Food

4.3 • 3K Ratings

🗓️ 24 June 2000

⏱️ 61 minutes

🔗️ Recording | iTunes | RSS

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Summary

If you tune in regularly to The Splendid Table you know that tofu doesn't appear on Lynne's table often. In fact, it never appears. But Deborah Madison's new book, This Can't Be Tofu, inspired us to take another shot at making Lynne a fan of this latest wonder food. Will we succeed? Stay tuned. In the meantime, try Deborah's tantalizing recipe for Lacquered Tofu Triangles with Green Beans and Cashews.

Jane and Michael Stern are in Chicago sampling some "strangely provincial dishes" unique to the Windy City. Plus, gadget queen Dorie Greenspan checks out garlic gear, we'll hear about one of Baltimore's last arabbers, and visit a Boston hospital where patients eagerly anticipate their meal tray.

Broadcast dates for this episode:

June 24, 2000

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.
0:32.3	It's Lynn Rosetta Casper with the splendid table.
0:43.8	Thank you. Casper with the splendid table. Today we learned about a 2,000-year-old food that's being treated like the latest rock star discovery.
0:50.8	It's tofu.
0:52.5	A lot of people have become tofu groupies. Me? Well, it's not high on my list.
0:58.8	But if anyone can make me a tofu fan, it's our guest, vegetarian cooking genius Deborah Madison.
1:05.7	Jane and Michael Stern have discovered strangely provincial dishes in Chicago.
1:10.5	Gadget Queen Dory Greenspan checks out garlic gear.
1:14.3	We salute A-Rabbers in Baltimore, and we've got a take on hospital food you're not going to believe.
1:20.7	All this and your calls coming up on the splendid table.
1:27.9	But first this.
1:36.3	It's Lynn Rosetta Casper with Kitchen Chronicles, where knowledge is power and cooking is pleasure,
1:42.5	a practical guide to nourishing ourselves and the people we care about.
1:46.0	Today I want to talk about blueberries.
1:49.0	They're coming into season and they're going to be with us most of the summer.
1:53.0	Now there are two different types of blueberries.
1:56.0	I've tasted some good cultivated blueberries, and that's what we eat almost all the time.
2:02.2	But during a vacation in Maine one summer, I had my first wild blueberry.
2:08.2	They're the size of plump buckshot, really tiny, and they taste sweet, but with this tangy bite,
2:16.3	kind of as though you put some black pepper in the sugar bowl.
	...

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