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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…

PESCA: Yeah.

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.

PESCA: Uh-huh.

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 scifri@npr.org. 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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