Vegetable Curator

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

American Public Media

Arts, Food

4.3 • 3K Ratings

🗓️ 26 April 2003

⏱️ 55 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Elizabeth Schneider, a woman who knows vegetables from the seed to the plate, joins us this week with simple ideas for good, healthy eating from her new book Vegetables from Amaranth to Zucchini: The Essential Reference. Elizabeth has given over the past decade to gathering every shred of information on produce—the best varieties to buy and the best ways to cook them. Her recipes for Baked Scented Beets and Greens and Herbed Carrot and Leek Chunks, Oven Steamed are inspired.

It's terrific Mexican food at Mariscos Chihuahua in Tucson, Arizona, for Jane and Michael Stern. Our very opinionated cheese guy Steve Jenkins talkschèvre, and Randall Graham, founder of Bonny Doon Vineyards, forecasts the next thing in wine bottling—screw tops. Writer Susana Trilling, author of Seasons of My Heart: A Culinary Journey Through Oaxaca, takes us to Mexico and into the kitchen of the woman who taught her to cook. Her recipe forMole Coloradito Oaxaqueño is extraordinary. We'll hear about mind games designed to get us to tip more (listen up, waiters and waitresses!), and Lynne takes phone calls.

Broadcast dates for this episode:

May 11, 2002 (originally aired)
April 26, 2003 (rebroadcast)

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.
0:24.5	Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:32.8	Hi, it's Lynn Rosetta, Casper, and you're listening to The Splendid Table, a show for people who love to eat.
0:39.1	Our program is produced by Minnesota Public Radio for PRI.
0:44.5	Today, we see vegetables with new eyes, the eyes of the expert's expert.
0:50.7	She's Elizabeth Schneider, a woman who's given over the past decade to sleuthing every shred of information on produce.
0:58.7	Elizabeth can tell you the best varieties to buy and the best ways to cook them.
1:03.4	Her book is aptly named.
1:05.1	It's called The Essential Reference Vegetables from Amaranth to zucchini.
1:10.4	That evangelist of the cheese counter, Steve Jenkins,
1:13.2	wants to convert us to grown-up goat cheeses. Bonnie Dune Vineyards Randall Graham, a wine
1:18.8	maverick, if there ever was one, forecasts a revolution in bottling. We go to Mexico with chef
1:24.7	Susanna Trilling. She's taking us into the kitchen with the woman who taught her to cook Molle.
1:30.1	Then it's mind games in restaurants.
1:33.1	A psychology prof has discovered what can make us tip more.
1:37.2	Some great tricks for waiters.
1:39.1	And as always, in the second half of the show, we're going to be opening the lines for your calls.
1:43.6	You can reach us at 800, 537-52-52.
1:48.2	Okay, Jane and Michael Stern are stepping up to the mic.
1:51.1	They write the road food column in Gourmet magazine.
2:07.5	Hi, Lynn. We just got back from Tucson where we found a great place to eat called Marisco's Chihuahua.
	...

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