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

August 11, 2020 54 min

Anney and Lauren once again dig into the virtual listener mail bag and discuss the good, the bad, and the vodka.

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August 5, 2020 49 min

Marshmallows in one form or another (hearts, stars, and horseshoes included) have been enjoyed for thousands of years and involve some serious science. This is no fluff piece, is what we're saying.

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August 4, 2020 43 min

For a simple mix of rum, mint, lime, and sugar, this cocktail has inspired a complex blend of love and hate. Anney and Lauren dip into the uncertain history and contentious culture of the mojito.

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This brand of bright-colored drink mixes dates to the 1920s and owes its place it pop culture to an anthropomorphic pitcher. Anney and Lauren explore the history of Kool-Aid and its enthusiastic mascot.

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July 24, 2020 38 min

This tropical fruit is famously delectable and infamously finicky to grow. Anney and Lauren dig into the history and horticulture of the mangosteen.

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July 22, 2020 40 min

Edna Lewis was a Black Southern chef and writer who deeply influenced the movement toward fresh, seasonal American cuisine. Anney and Lauren dip into the life, career, and legacy of this sometimes unsung culinary hero.

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If you count vampirism, this show was technically all about food. Anney and Lauren buff up on the sometimes magical, sometimes metaphorical foods and drinks featured in the television series ‘Buffy the Vampire Slayer’.

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July 16, 2020 51 min

Many pufferfish contain a deadly neurotoxin – and that’s part of why they’re a delicacy in some cuisines. Anney and Lauren dip into the swell science and strange history of eating pufferfish.

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July 10, 2020 44 min

These cryogenic storage facilities are a newfangled way to accomplish an old goal: preserving seeds for later study and use. Anney and Lauren explore the science and history behind seed banks and vaults.

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July 9, 2020 43 min

This brand of mass-produced canned pasta dishes started in the kitchen of an actual Italian American chef – Ettore Boiardi – whose picture is still on the packaging. Anney and Lauren dig into the history of Chef Boyardee.

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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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