The Splendid Table

Sun 2 P.M.

More than just talking about recipes, Splendid Table explores everything about food: the culture, the science, the history, the back stories and the deeper meanings that come together every time people sit down to enjoy a meal.

http://splendidtable.publicradio.org/

Ryan and Travis Croxton are cousins and fourth-generation oystermen in the Chesapeake Bay of Virginia, only they weren't meant to be. They inherited the family oyster business, but had no idea what they were doing. Through their research of oyster farming, they created a more sustainable way to farm oysters. The growing and harvesting techniques of their Rappahannock Oyster Company have reinvigorated the industry. Francis Lam talked to them about innovations and improvements in bivalve aquaculture.

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On grief and oysters: a reading by Alicia Kennedy

Mar 13, 2018

Writer Alicia Kennedy was a die-hard vegan until, as a result of a family tragedy, she found solace and comfort in a half shell. She shared her story with The Splendid Table.

I’ve been eating oysters. Now, this wouldn’t be news, but I’ve been vegan for five years. I’m a vegan food writer, and I depend on my nut-cheese diet. And I’ve abandoned it for mid-day lunches that I can’t share on Instagram.

Enter to win American Seafood book by Barton Seaver

Mar 6, 2018

March 2018 Giveaway

Every month, The Splendid Table helps listeners equip their kitchens, stock their pantries, and fill their bookshelves.

This month, one (1) winner will receive one (1) copy of American Seafood by Barton Seaver. The book has a retail value of $50.00.

Enter before March 31, 2018, at 11:59 p.m. Central Daylight Time, by submitting the form below.

Forager Pascal Baudar wildcrafts plants, herbs and fungi from the wild, then uses them as ingredients to create food and beverages that he says express the true flavor of the environment. He is the author of two great books on the topic, The New Wildcrafted Cuisine and The Wildcrafting Brewer.

The path to become a Master Sommelier is not for the weak of will or unprepared of palate. The certification exam literally goes on for days and includes portions on theory, practical knowledge and tasting. Those taking the exam must be able to taste wine at random and be able to name the grape, the place it's from, and the year it was made.

Barton Seaver is an award-winning chef whose work now focuses on sustainability in the fish and seafood industries. He is the author of more than a half-dozen books including the essential American Seafood, a deep dive into the past, present and future of America's emotional and economic relationship with seafood.

Antibiotics and the future of Big Chicken

Mar 2, 2018

Maryn McKenna is a journalist who specializes in superbugs – bacteria that have evolved to survive antibiotics. Her book, Big Chicken, focuses on research involving the use of antibiotics in modern agriculture and how they changed the way the world eats. McKenna says the chicken industry is largely to blame for our enormous overuse of and exposure to antibiotics.

The beets go on: America's Test Kitchen reimagines beet salad

Feb 28, 2018

Beets just may be the king of vegetable world. No other vegetable gives you the same mix of sweetness and delicious earthiness as a good beet. But no matter how good they are, there is a limit to how many formulaic beet and goat cheese salads one can enjoy in life, right? To that effect, Managing Producer Sally Swift talked with Molly Birnbaum from America’s Test Kitchen about their great new take on the beet salad - Charred Beet Salad.

Throughout the history of movies and television, food has often been a central character and theme. Who could forget the escargots in Pretty Woman, Goodfellas’s prison dinner party meal of pasta and meatballs, the pastrami sandwich at Katz’s Delicatessen during “that scene” in When Harry Met Sally, or Buddy the Elf’s insane breakfast dessert pasta? Bringing those famous film dishes to your home dinner table has become an obsession for Andrea Rea.

Understanding why we eat what we eat

Feb 23, 2018

How we eat says a lot about us. How we say we eat also says a lot about us. Rachel Herz is a psychologist and neuroscientist who teaches at Brown University and Boston College. She has written a book called Why You eat What You Eat: The Science Behind Our Relationship with Food, a fascinating read about the psychology of our food choices. And a lot of what she's found is probably not what most people would expect.

Chef James Syhabout: living between culinary worlds

Feb 23, 2018

Chef James Syhabout is a first-generation Asian-American whose family came to the Bay Area from a Lao refugee camp in Thailand in the early 1980s. He grew up working in his mother’s Thai restaurant before going on to a successful career as a chef specializing in fine dining. However, when his mother gave up her restaurant to return to her homeland, James came face-to-face with deep personal regret of not having learned more about the food of his people.

People involved in the 1960s and 1970s counterculture movement stood up to protest what they considered the moving forces behind the industralization of corporate food manufacturing. Their food-centric forms of civil disobedience resulted in the popularization of many foods we still eat today: granola, tofu, soymilk, and maybe even the toast you had this morning. Their food movement is the topic of the book Hippie Food by Jonathan Kauffman.

The Instagram-ization of food

Feb 22, 2018

For many Americans, social media is an important part of the modern eating ritual. Whether we're tweeting photo of your cooking process at home, or posting an Instagram of a perfectly plated meal at a restaurant, it's undeniable that for some people sharing our food images is on par with sharing an actual cooking and eating experience. But when we let well-prepared food get cold while we hem and haw over the perfect photo angle, it begs the question: Have we gone too far? To discuss this question, Francis Lam turned to Jenna Wortham and Wesley Morris.

Unless you've been living under a rock for the past few years, you know about the Instant Pot® revolution. Maybe you're a part of the nation of self-proclaimed "Instant Potheads" or one of the nearly 1.3 million member in the Instant Pot® Community Facebook page. However, it's not the only multicooker -- or combination slow cooker/electric pressure cooker -- on the market.

Adam Rapoport on The Art of the Sandwich

Feb 9, 2018

Sandwiches are the work horse of lunches everywhere, but not always memorable.  Adam Rapoport of Bon Appetit helps turn this work horse into a work of art. Check out his tips, then try his recipe for Green Goddess Tuna Salad Sandwich, a beautiful melding of tuna, greens and herbs.

 

Francis Lam: So, you and the magazine put together this enormous package on the A to Zs of the art of sandwich making.

Elle Simone of America's Test Kitchen talks with Joe Yonan about the secret of vegetable broth concentrate- a space saving solution for having homemade vegetable broth at the ready. Try ATK's recipe for Vegatable Broth Base to have this handy staple ready in your home.

Paladres- Cuba's private restaurant scene

Feb 9, 2018

Anya Von Bremzen, author of Paladares: Recipes from the Private Restaurants, Home Kitchens, and Streets, explains the underground private restaurant scene of Cuba.

Doc Willoughby on country-style pork ribs

Feb 9, 2018

What is a country-style rib and why does Doc Willoughby love this underappreciated cut? He and Francis Lam disucss.

Try Doc's recipe for Soy-Braised Country-Style Pork Ribs.

Francis Lam: You are super into country-style pork ribs.

As hosts of the public radio show, The Dinner Party Download, Brendan Francis Newnam and Rico Gagliano helped listeners learn how to "win your dinner party."  They have now authored the book "Brunch Is Hell: How to Save the World by Throwing a Dinner Party." They talk to Francis Lam about why you should opt for a dinner party, not brunch (unless you are a new parent.)

To say that Michael Cimarusti is obsessed with fish would be a severe understatement. Cimarusti is the Executive Chef at Providence in Los Angeles and Connie & Ted's in West Hollywood, both featuring an extensive fish- and seafood-centric menu. Last year, he also opened his own seafood market called Cape Seafood and Provisions.

Cookbook author and former chef Amy Thielen says working in restaurant kitchens can be a postive experience, almost like being a member of a supportive large family, or playing a role in theater troupe. But she’s also seen the dark side to many kitchens, one that allows for sexism, physical aggression and verbal conflicts. Thielen recounts her life in kitchens in her book, Give a Girl a Knife. She discusses her experiences – good and bad – with Francis Lam.

Kat Kinsman has been writing about food for over a decade. But in her other life, she writes about something else: living with mental illness. A few years ago, while she was interviewing chefs, she began to notice how much anxiety and depression came up in conversation. So, she’s trying to do something about it.

Francis Lam: You started a website and a Facebook discussion group called ‘Chefs with Issues.’ What's it about?

Amy Thielen reads from Give a Girl a Knife

Feb 2, 2018

Amy Thielen reads an excerpt from her book Give a Girl a Knife, a memoir recounting the many struggles -- and support -- she encountered during her years of working in restaurant kitchens.

If Julie’s predecessors, such as T1, had taught me to cook well fast, she taught me to cook well even faster, and for bigger numbers.

Over the past few months there have been lots of news stories about the widespread issue of sexual harassment and assault in restaurants. I'm hopeful that this will start an industry-changing conversation. It's one, frankly, that many professionals, mostly women, have been having for years while seeing it fall on mostly deaf male ears.

Frozen in time, The India Club faces an uncertain future

Feb 2, 2018

The India Club is a totally nondescript place in the center of London, two flights up from the street, but it turns out to be a vital center for the British Indian community. It even played a role in India’s fight for independence. However, it might not be long for this world. Reporter Meara Sharma has the story.

Meara Sharma

America's Test Kitchen simplifies salt-cured egg yolks

Feb 1, 2018

Eggs are a wonderfully versatile ingredient. They can be cooked many ways on their own, or included in a variety of recipes. Recently, we learned about what might be the simplest way to prepare and present eggs – salt-curing the yolks. Managing Producer Sally Swift talked with Molly Birnbaum from America’s Test Kitchen about the curing process and how salt-cured egg yolks add umami flavor and a bright dash of bright color to dishes.

Beyond finger food: elevating tater tots to star ingredient

Jan 31, 2018

Prepare yourself for tater tot overload! During the research and recipe testing for his upcoming book, Tots!, Dan Whalen obsessed over tater tots. Whalen, a cookbook author and the blogger behind The Food in My Beard, came up with dozens of fun, innovative ways to use tots in appetizers, entrées, and even desserts.

Enter to win Paladares Cuban cookbook

Jan 31, 2018

February 2018 Giveaway

Every month, The Splendid Table helps listeners equip their kitchens, stock their pantries, and fill their bookshelves.

This month, one (1) winner will receive one (1) copy of Paladares: Recipes Inspired by the Private Restaurants of Cuba. Written by Anya Von Bremzen, with recipe development and photography by Megan Fawn Schlow, the book has a retail value of $40.00.

Remembering Douglas Oliver, legendary barbecue pitmaster

Jan 29, 2018

When Douglas Oliver passed away in the fall of 2017, the food world lost someone special. For more than 30 years, Oliver cooked hogs in a small town in South Carolina and made people happy, whether or not they knew who he was. Hidden in the pits, working through the night, probably most of the customers never even saw him. It was like their succulent, smoky pork just came out of nowhere. But Douglas Oliver, like every cook, busser, server, or dishwasher in every restaurant, has a name.

America's Test Kitchen equipment review: stovetop tea kettles

Jan 24, 2018

When you think of essential kitchen equipment, you most likely think of pots and pans, knives, cutting boards, and the like. But what about the tea kettle? Chances are that you use yours a lot, but when is the last time you replaced it? When looking for a new tea kettle there are a lot of things to consider. Managing Producer Sally Swift turned to Lisa McManus, the equipment review guru at America's Test Kitchen, to learn about her recent kitchen test of stovetop tea kettles.

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