How did the hamburger become a staple American food? A Thought for Food considers the science and history of the key ingredient, beef.

Season 2 of A Thought for Food will examine the components of a cheeseburger. This episode "ruminates" on beef, from the genetic design of modern cattle to the processing of meat. Featured in this episode are visits to Kinderhook Farm and Freund's Farm, as well as conversations with Andrew F. Smith of the New School University and the Edible series of books, and Dr. Joe Muscolino.

This podcast is a co-production of the Sackler Institute for Nutrition Science and Science the City.