MIKE PESCA, host:
And now here is Flora with the video Pick of the Week. Hey, Flora.
FLORA LICHTMAN: Hey, Mike.
PESCA: How are you doing?
LICHTMAN: Pretty good.
This week, the video pick features a very special succulent called the agave plant.
PESCA: Okay. I know this from tequila and worms.
LICHTMAN: Yes, that's right. But apparently, we…
PESCA: I was almost going to say worms are in tequila. We know. We know. Go ahead.
LICHTMAN: Right. Anyway, agave are the plant responsible - they are the plants responsible for tequila, but they have this other claim to fame, which is that they were farmed in the desert many centuries ago.
PESCA: And so?
LICHTMAN: So we can go to the Web site…
LICHTMAN: …and go into the desert with a botanist to study these plants and check them out and see these ancient agave gardens.
PESCA: How do they taste?
LICHTMAN: Apparently, they're delicious. You have to roast them for days.
LICHTMAN: So you're going to have to plan ahead if you're going to have them because it takes three days of pit roasting to get them edible.
PESCA: Pit roasting.
LICHTMAN: Mm-hmm, apparently.
PESCA: And is there a sauce that they go well with? Is there a wine or tequila to pair with, I'm sure.
(Soundbite of laughter)
LICHTMAN: Yeah, tequila. That sounds good.
PESCA: All right. Well, thanks a lot, Flora. And you could go to our Web site, see the video Pick of the Week.
You can e-mail us. The address is email@example.com. Check out sciencefriday.com. And, of course, we're always on podcasts.
For NPR News in New York, I'm Mike Pesca.
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