Savor

Savor

Savor digs into how people live and how they eat – and why. Hosts Anney Reese and Lauren Vogelbaum interview the culinary creators and consumers of the world, exploring the science, history, and culture of food and drink, all with a key question in mind: Why do we like what we like, and how can we find more of those things?... Show More

Episodes

July 3, 2020 46 min

This simple, refreshing staple cocktail wouldn't exist if it weren't for heart disease and malaria. In this classic episode, Anney and Lauren trace the history of gin and tonic water -- and explain the science of why they're so tasty together.

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July 2, 2020 52 min

We dive back into the mail bag for more stories from y’all excellent listeners, including (but not limited to!) pizza sacrilege, invasive ranch, vintage ads, and elusive egg hunts.

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Kualoa Ranch hosts cattle, oysters, cacao, Godzilla footprints, Kong bones, and tourists aplenty. We speak with Kualoa's Director of Diversified Agriculture & Land Stewardship about building a sustainable ranch among the bounty and challenges Oahu offers.

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June 27, 2020 1 min

Tom Colicchio has issues with food! This podcast is about what we eat, where and who it comes from, and the politics, decisions, policies and people that shape our food system – with the goal of turning curious listeners into more informed, engaged citizens. Led by restaurateur and Top Chef host Tom Colicchio, the podcast delves into policy, labor, hunger, democracy, sustainability, farming, health, social justice, technology and t...

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June 24, 2020 48 min

Call 'em scallions, spring onions, salad onions, bunching onions, or welsh onions -- these leafy green onion tops add a mild kick to dishes the world over. Anney and Lauren dig into the tangled history and etymology of scallions.

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June 23, 2020 55 min

These tasty tree fruits have a simple genome and a complicated history. Anney and Lauren explore the origins, science, and marketing behind peaches.

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June 17, 2020 41 min

Cinnamon's heat drove hundreds of years of intrigue before becoming the kitchen staple it is today. Anney and Lauren dig into the troubled history of this delicious bark.

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June 12, 2020 37 min

This cut of beef is prized for its toughness – treated properly, it turns everything it touches delectable. Anney and Lauren dig into the history and science of oxtail.

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June 11, 2020 48 min

This French blue cheese, famous for its funk, wouldn’t be possible without limestone and mold. Anney and Lauren explore the legendary history and rockin’ science of Roquefort.

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This family of herbs lends warm, woody flavors to all kinds of dishes, and has been used medicinally for millennia. Anney and Lauren explore the science and history of oregano and marjoram.

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June 4, 2020 42 min

This spice and the condiments made from it bring heat (and color, and structural cohesion) to dishes around the world. Anney and Lauren dip into spicy science and history of mustard.

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June 4, 2020 47 min

Y’all are the heart of this show. Anney and Lauren read & respond to messages from listeners on topics from asparagus to sauerkraut to snails.

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May 28, 2020 31 min

This creamy, warming dish is the subject of tremendous popularity -- and tremendous debate. Anney and Lauren dig into the many recipes and histories behind tikka masala.

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May 22, 2020 40 min

This plant is used to make highly popular (and highly caffeinated) drinks around South America and the world. Anney and Lauren dip into the history and science of yerba mate.

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May 20, 2020 51 min

In your own kitchen, you can tame wild microbes and use them to bake tasty, slightly tart sourdough bread. In this classic (yet timely) episode, Anney and Lauren explore the twisting history and practical science of making sourdough.

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May 15, 2020 60 min

From donuts to Duff beer, this long-running television show spends a lot of time focusing on food. Anney and Lauren explore the silly, the satirical, and the strangely delicious-sounding foods of ‘The Simpsons’.

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May 13, 2020 38 min

This saucy rice dish seems deceptively simple for the potency of the opinions it can inspire. Anney and Lauren dig into the history (fascism??) and science (no stirring necessary?!?) of risotto.

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May 8, 2020 38 min

These spicy, crunchy root vegetables can grow to amazing sizes and give a kick to all kinds of dishes. Anney and Lauren dig into the history and science behind radishes.

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May 6, 2020 48 min

These crunchy, oily seeds compliment many baked goods and other dishes – but they have a dangerous reputation. Anney and Lauren explore the history and science of poppy seeds and opium poppies.

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May 1, 2020 46 min

These (supposedly) single-serving quickbreads – and their yeast-risen cousins, English muffins – are relatively new inventions. Anney and Lauren explore the nooks and crannies of muffins.

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