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?
October 17, 2019 • 27 min
This Hawaiian staple starch made from pounded, fermented taro root is delicious, nutritious, and sometimes misunderstood. We dip into the history and science of poi, along with a restauranteur and a cultural practitioner who both grew up with it on Oahu.
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