sustainable value

Chefs will tell you, cooking is not just an art — it's a science. And the spirit of summer barbecues, NPR science correspondent Sydney Lupkin brings us this piece about how understanding the chemistry of cooking meat can help you perfect your barbeque. It's all about low and slow cooking.

This story was originally reported for NPR by Gisele Grayson. Read her reporting.

Curious about other science powering the things you love? Email us at shortwave@npr.org.

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Lina Khan, an associate professor of law at Columbia Law School, joins Scott to discuss the latest around Big Tech’s unchecked power and the broader effects of monopolistic behavior on the economy. She shares her thoughts on how break ups could benefit the markets, why traditional antitrust laws aren’t necessarily suited for the digital market, and how the dynamics of antitrust have changed over the past couple of years. Follow Lina on Twitter, @linamkhan. (14:43) Scott begins by outlining how we could have used our $5 trillion stimulus effort to prop up Americans who needed the most help, rather than letting the rich get richer. Related Reading: The Great Grift. This Week’s Office Hours: why Big Tech probably won’t make a move into the DTC genetic testing market and how rundles increase a company's valuation. Have a question for Scott? Email a voice recording to officehours@section4.com. (42:00) Algebra of Happiness: demonstrate more grace. (54:26) Learn more about your ad choices. Visit podcastchoices.com/adchoices