It’s just about the middle of summer, so we thought we’d talk about meat and barbecuing.
Halfway through July, we are just about in the middle of summer. So we thought it would be appropriate to talk about meat and barbecuing in this week’s episode of Distillations. First, our own James Voelkel tells us about papaya and pineapple as natural meat tenderizers. Then we welcome historian Roger Horowitz back to our show, this time to talk about the history of steak. Finally, learn how to safely grill meat—without adding carcinogens to it. Chemical Agent: Papain.
00:00 Opening Credits
01:01 Chemical Agent: Papain
03:51 Conversation with Roger Horowitz
09:17 Carcinogens and Grilled Meat
11:22 Closing Credits
This show was written and researched by Victoria Indivero, Michal Meyer, and James Voelkel.
Our theme music is composed by Dave Kaufman. Additional music from Music Alley and Magnatune. Additional music includes “Caribbean Sun Shower,” by ATL Producers, “Bach on the Beach,” by The Tsunami Experiment, and “robotvoicegetdown,” by deceptakahn.
Image courtesy of Flickr user Frederic Poirot.