Meat-Eaters

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March 9th, 2013

We're talking to Smithsonian paleoanthropologist Briana Pobiner about the origins of meat-eating. Food scientist Harold McGee explains the nuances of rice wine vinegar, and we get the low-down on real southern cooking in Chicago with Garden and Gun magazine’s Julia Reed.

Recipes from this episode

Rib Roast Done Like a Steak

Five Flavor China Noodles

Rice Wine

Simple Conifer Recipes

Segments:

Why do we eat meat? Tracing the evolutionary history

Briana Pobiner questions meat eating, but not in the way that you may think. She is a paleoanthropologist at the Smithsonian’s National Museum of Natural History who travels the globe investigating how and what our cavemen ancestors ate.

Branching out: Wildcrafters use pine, firs to spruce up old recipes

Have you had any pine meringue pie lately? Nova Kim is one of the people who’s supplying chefs with -- and training them on -- wildcrafted ingredients such as pine and spruce.

Buckwheat not dead: Healthy grain can make earthy dessert

People have a tendency to assume that just because something is good for you, it has to taste bad. But every now and then a blast from the past can bring a bland dish full circle.

DIY rice wine needs one enigmatic ingredient. Good luck finding it

Harold McGee, the author of Keys to Good Cooking, is an expert on the chemistry behind food and cooking. McGee recently made his first trip to China, where he learned more about rice wine.

The roots of Southern flavor run deep in Chicago

During the Great Migration in the 1920s, many African american families left the Mississippi River delta in search of a better life further north. When they settled in Chicago, they also brought a love of great Southern food.