Yolele
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 13 February 2010
⏱️ 52 minutes
🧾️ Download transcript
Summary
This week we're being introduced to the lush foods of Senegal with Pierre Thiam, author of Yolele: Recipes from the Heart of Senegal. Jane and Michael Stern are at Sahagún in Portland, OR, and we learn the art of cooking on your car engine with Bill Sheller, author of Manifold Destiny.
Broadcast dates for this episode:
- February 14, 2009 (originally aired)
- February 13, 2010 (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. |
| 0:30.5 | This week's Splendid Table is a repeat of an earlier broadcast. |
| 0:34.9 | Hi, it's Lynne Rosetta, Casper, and you're listening to The Splendid Table, the show for |
| 0:39.2 | people who love to eat. |
| 0:41.5 | Our program is produced by American Public Media. |
| 0:45.4 | Today, it's Yolali. |
| 0:47.4 | In Senegalese, it means let the good times roll. |
| 0:51.8 | Here, it's the title of a new cookbook by Chef Pierre Chom. We know next to nothing |
| 0:57.5 | about African food traditions. This chef brings us the foods, the culture, and the people of his |
| 1:04.2 | home country of Senegal. T-man Bill Waddington translates T-Lingo as in what those letters after a T's name mean. |
| 1:13.1 | For example, F-T-G-F-O-P. |
| 1:17.4 | New York City food guy Mike Colomeco talks red sauce restaurants. |
| 1:21.8 | Southern Italian places are finally getting their place in the sun. |
| 1:25.2 | And then we talk your car engine as slow cooker, |
| 1:29.6 | as in manifold destiny. Just bring a lot of foil and leave home the Porsche. And as always, |
| 1:35.5 | in the second half of the show, we're going to be opening the lines for your calls. You can reach |
| 1:39.5 | us at 800, 537-52. So let's roll with Jane and Michael Stern. |
| 1:46.3 | They write the Road Food column in Gourmet magazine. |
| 1:55.6 | Hey, Jane, Michael. |
| 1:57.2 | Have you guys gotten back to what I think of as the food mecca of the West, Portland, Oregon, by any chance? |
... |
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