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Episode 408: THE FOODS THAT UNITE US

Season 4 Episode 8 | 26m 46s

THE FOODS THAT UNITE US. With Athens as a backdrop, Diane explores the foods that so many of us have in common regardless of where we are from. Can soba noodles be grecophied? Can a classic spanakopita be a filling for an American baked potato? Diane answers these questions and ventures beyond tradition into the global world, embracing new ingredients, and christens new recipes.

Aired: 12/07/22
Distributed nationally by American Public Television
Extras
Step behind the scenes of Ken Burns’s new film to see how The American Revolution came to life.
Historian Stephen Conway. The American Revolution premieres November 16.
Historian Christopher Brown. The American Revolution premieres November 16.
Historian Jane Kamensky. The American Revolution premieres November 16.
Historian Stephen Conway on the psychological impact of Saratoga on the British.
The filmmakers on how understanding the people of the Revolution can help us understand who we are.
Filmmakers discuss how they used stories of both well-known and lesser known figures.
The filmmakers discuss how the story of The American Revolution came together.
The filmmakers discuss how they crafted imagery to help tell the story of the American Revolution.
Ken Burns, Sarah Botstein, and David Schmidt on the challenges of telling America's origin story.
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Diane prepares a meal inspired by the Athens art scene and her artist daughter, Kyveli.
Diane meets with old friend Chef Lefteris Lazarou, the father of modern Greek cuisine.
Diane prepares a meal for her friends and gives tips and recipes to host a dinner party.
With the help of a well-known dietician, Diane explores the natural superfoods of Greece.
Diane visits Epirus and makes feta cheese pie with a traditional sheparding family.
Diane visits a daughter of Holocaust survivors for a tour of Thessaloniki’s Jewish past.
Diane explores quaint old city culinary and cultural lore of Ioannina.
Diane explores the urbane, bourgeois flavors of Athens of another era
Diane explores the rich and complex history of Thessaloniki, Greece’s culinary capital.
Diane and chef Carolina Doriti explore the street food scene in Athens.