[Unedited] Robin Wall Kimmerer with Krista Tippett

On Being with Krista Tippett

On Being Studios

Society, Spirituality, Society & Culture, Sociology, Culture, Science, Religion & Spirituality, Krista Tippett, Social Sciences, On Being, Arts

4.7 • 10.2K Ratings

🗓️ 12 May 2022

⏱️ 87 minutes

🔗️ Recording | iTunes | RSS

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Summary

Few books have been more eagerly passed from hand to hand with delight in these last years than Robin Wall Kimmerer’s Braiding Sweetgrass. Krista interviewed her in 2015, and it quickly became a much-loved show as her voice was just rising in common life. Robin is a botanist and also a member of the Citizen Potawatomi Nation. She’s written, “Science polishes the gift of seeing, Indigenous traditions work with gifts of listening and language.” An expert in moss — a bryologist — she describes mosses as the “coral reefs of the forest.” Robin Wall Kimmerer opens a sense of wonder and humility for the intelligence in all kinds of life we are used to naming and imagining as inanimate.

Transcript

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0:00.0	On Being With Christa Tippett is supported in part by the Fetzer Institute, helping build
0:04.8	the Spiritual Foundation for a loving world.
0:07.8	Fetzer's sharing Spiritual Heritage Report asks, how will we reimagine our spiritual
0:12.9	infrastructure for today's time?
0:15.2	Learn more at Fetzer.org.
0:17.2	I'm Christa Tippett.
0:19.3	Up next, my unedited conversation with botanist Robin Wall Kimmerer.
0:24.9	There is a shorter, produced version of this, wherever you found this podcast.
0:30.1	This is Robin.
0:31.1	Oh, hi, Robin.
0:32.1	It's Christa Tippett.
0:33.1	Hi, Christa.
0:34.1	So nice to meet you.
0:35.1	We've been over the airwaves.
0:37.1	You're too.
0:40.0	Are we?
0:41.0	I'm just looking behind the glass.
0:42.0	Christa, you want me to let me ask you a, well, thank you so much for doing this.
0:45.9	Let me just ask you to get some levels.
0:47.7	Tell me something mundane like what you had for breakfast.
0:51.3	I had raspberries frozen from my garden this morning and granola in yogurt.
0:56.8	There you go.
	...

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