On this episode of The Common, Boston Globe Climate Reporter Erin Douglas joins the show to discuss how many Boston neighborhoods are built on artificial land, putting them at risk of flooding due climate change. Then, Team Common takes over the WBUR kitchen with senior correspondent Deborah Becker.

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If you listen to WBUR, you are probably familiar with Deb Becker’s voice. You might have heard any number of her reports as a senior correspondent on issues like mental health, addiction and the criminal legal system. Or, maybe you’re more familiar with her as a host on many WBUR Programs.

But, we learned when she has some time away from her work Deb loves to cook. So, a little while back, Team Common took over the WBUR kitchen so Deb could show us how to make one of her signature summer side dishes, while also dishing about her love of food, and her long journalism career.

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Deborah Becker’s vegan summer orzo salad

Ingredients:

• Fresh cherry tomatoes, halved
• Cucumbers, peeled, seeds removed and diced
• Scallions, roughly chopped One jar pitted calamari olives
• One can of garbanzo beans
• Fresh basil and parsley, chopped (lots of it!)
• A good olive oil
• Balsamic vinegar
• 1/2 teaspoon sugar
• Orzo
• Salt and pepper to season

1. Bring a pot of water to boil, season boiling water with salt. Add orzo.
2. While orzo cooks, prepare vegetables and herbs, combine in a large bowl.
3. When orzo is cooked, strain and rinse under cold water until cooled. Coat lightly with olive oil to keep pasta from sticking together.
4. Combine balsamic, olive oil and sugar in a small bowl to create a dressing
5. Combine strained and cooled orzo with vegetables in bowl. Mix together with dressing and season with and salt and pepper to taste.
6. Enjoy!

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