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.

Hi, welcome to Turkey Confidential.

I'm Lynne Rosetta-Casper, and this is the Splendid Table's annual live Thanksgiving morning call-in,

and it's brought to you by APM, American Public Media, and by the employee owners of Bob's Red Mill Natural Foods, stone millers of over 400 whole-grained

flowers, hot cereals, and baking mixes. bobsredmill.com, whole-grain foods for every meal of the day.

Now, in case you're a first-timer, here's how we roll. We're celebrating two holidays today,

Turkey Day and Hanukkah,

and anything goes. So if the turkey has a core of solid ice, you call us. Your potato

pancake sucked up all the oil in the pan, we're here for you. And if you've barely turned on a

stove in your life and you've been elected to do the Thanksgiving feast,

triage is waiting. And we'd love to hear your stories like, you know, the roofer who does his turkey in a tar bucket. Well, there's lots of ways that you can get to us. You can pick up the

phone. Call us at 800, 537.3.7.52. Connect with us on Facebook and Twitter. Use hashtag Turkey Confidential. We also want to see what your

Thanksgiving table looks like. So share your photos with us on Instagram. Now, we have some great

guests joining us today, including Chops Ted Allen. But let's get going with the man who really knows how to get a party started.

You see him every week on The Chew. He's one of our favorites and a longtime friend of the show, the one and only, Mario Pertali.

Hey, Mario, happy Thanksgiving. Happy Thanksgiving. How are you? Good. How are you?

I'm good. What are you up to today? Today we are just about... Susie's making a dessert right now, an upside-down cranberry cake. I made my turkey porquetta prepared yesterday, and I'm just about ready to get the smoker and the wood-burning oven going so I can cook it all with natural fire. Now, are you in New York?

Are you in?

No, I'm in Michigan.

I'm just north of Traverse City, right here on the frozen lake looking over at you, Lynn. Oh, I can see you. There you go. There you are. You know what? It was the red hair. There you go. Yeah. And the forest fire behind me that I'm trying to get going.

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