Hello and welcome to another episode of Science on the menu.

I don't know what the weather's like with you right now, but here in Palmer and Italy where we're recording this, it's hot.

And when it's hot outside, summer season, the first thing I think of is barbecue.

And that's going to be the topic of our discussion today.

And I'm really happy to welcome from the food contact materials team at EFSA, Katerina Folk.

Thanks very much for joining us.

Thank you, Ed, for having me.

It's a pleasure to talk to you today.

Okay, so we're going to be talking about barbecues, something that I feel quite passionate about.

I enjoy barbecues a lot with friends and family.

And it's something that is very cultural.

It's a big tradition in many parts of the world.

I wanted to ask you first, what about your relationship with barbecues?

Do you have any particular memories that you have about barbecuing?

Yeah, certainly in Germany there is quite a big tradition also about

barbecueing and in my family specifically I remember many, many evenings during my childhood

with barbecues. We were very well equipped with different types of barbecues,

the ones that you put on the table, rather small ones, charcoal barbecues, the more traditional ones.

And we even had one that my father constructed himself for the suckling pig.

So this is, yeah, a fun memory that I have of my childhood with parties, with family and friends.

So you mean he had something ready for an entire pig that he would barbecue? Yes. Yeah,

yeah. So the one that is fired with wood, basically, there was also a little engine, so the piglet

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