This week, the lengths researchers went to to explore our ancestors' eating habits.

I can't say that I'm a devotee of raw goat. It was pretty unpalatable, but one does what one can for science.

And the frontiers of CRISPR, the cutting edge of the gene cutting technique.

A lot of the stories that we've written over the past years really dealt with the sort of

sexier applications of CRISPR-Cast9 for things like human gene therapy.

But right now, it's being used in research labs extensively for a whole host of other things.

Plus treating cataracts using the eye's own stem cells.

This is the nature podcast for March the 10th,

2016. I'm Adam Levy. And I'm Charlotte Stoddart. First this week, a nice, loud audio. Welcome back

to Charlotte, who's back from maternity leave and already finding the office more relaxing and with

fewer immediate deadlines.

Oh, thanks, Adam. Nice to be here.

It's almost lunchtime at Nature Towers, but I don't fancy what's on the menu for our first

interview.

If you ever want to know how awful raw goat meat tastes, ask Dan Lieberman.

The Harvard paleoanthropologist ate raw goat,

bison, and even kangaroo in an attempt to get into the minds, or rather the mouths, of ancient

human relatives. The archaeological record shows that hominins began hunting and eating meat

more than 3 million

years ago.

Yet cooking probably wasn't invented until less than 1 million years ago.

So to get an idea of how ancient hominins managed a diet of raw meats and plants for

...