March 22, 2024 • 55 mins
It's the seven-year anniversary of our first episode!?!? In celebration, our excellent producers, Andrew and Dylan, joined us to chat about how we all came together to create the show, and about some of our favorite memories (and meals) from along the way.
See omnystudio.com/listener for privacy information.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:09):
Hello, and welcome to save your production of iHeartRadio.
Speaker 2 (00:11):
I'm Annie Reese and I'm Lauren Vogelbaum, and today we
have a special episode for you because it's our seven
year anniversary. What ah, Yeah, I don't understand time at all. Uh,
but we are. It's special for that reason, and it's
furthermore special because we are joined today by our super producers,
Dylan Fagan and Andrew Howard. Y'all, thank you so much
(00:33):
for being here, Thanks for having us.
Speaker 3 (00:35):
Oh, thank you. Yeah.
Speaker 2 (00:38):
We also have production cat astrod I believe in the
room with super producer Andrew. So if there's a little
bit of a mew every now and then, that's just
that she's just chiming in.
Speaker 1 (00:49):
It's a very cute mew. Uh, it's a very welcome you.
Speaker 2 (00:55):
Yeah.
Speaker 1 (00:56):
So we thought seven years my goodness, when you sent that, Lauren,
I was shocked. It makes sense, but it also feels
like way too long, physically impossible.
Speaker 2 (01:09):
Yeah.
Speaker 1 (01:10):
Yeah, but we thought, you know, why don't we do
an anniversary episode with our super producers who have been
so important to this, that are so valued that we
love that we're actually lucky enough to be friends with
outside of work. Gross gross. Yeah, and just do kind
(01:31):
of a fun conversational chat about looking back thoughts we
have now looking forward, perhaps as terrifying as that could be.
Speaker 2 (01:45):
Ah, that's gonna be great. Every day is a shiny
new penny. Oh heck.
Speaker 1 (01:54):
So okay.
Speaker 2 (01:55):
So first of all, like we, Savor is a really
relatively new entity within our timeline. I guess, wait, how
relatively new is it?
Speaker 3 (02:07):
Do you remember any.
Speaker 1 (02:10):
The Savor part of not food stuff, but the Savor
five years?
Speaker 3 (02:16):
No, six years? I think almost right?
Speaker 2 (02:18):
All right, that that clocks yeah sure, because that was
approximately when you joined us, Dylan.
Speaker 3 (02:23):
Right, yeah, I joined I think like the summer of
twenty eighteen. Yeah, yeah, yeah, And we went to Asheville
in August of twenty eighteen.
Speaker 1 (02:35):
That was a good time. But we had been to
Kentucky previously, right.
Speaker 3 (02:40):
Oh yeah, yeah, we went in I think April of
twenty eighteen.
Speaker 1 (02:44):
Yeah, for the old the races that we did not
go to.
Speaker 2 (02:51):
Yeah, many horses we did not we did not see.
We saw mostly statuary of horses there.
Speaker 1 (02:58):
Yeah. Yeah. But I guess since we're kind of getting
into deep floor, perhaps maybe we should go around and
uh talk about how people got into it. Maybe starting
with you, Dylan, how did this whole thing start for you?
Speaker 3 (03:15):
I think I was the second producer. Was Alex the
first producer?
Speaker 1 (03:20):
He was there. I feel like we had a bunch
of random producers.
Speaker 2 (03:24):
I think Mary Brown and Tristan McNeil as well.
Speaker 1 (03:28):
I'll never forget that Jerry Jerry from Stuff you Should
Know sat in on our episode. We did our second
episode we ever did on cauliflower, and at the end
she was like, I'm not sure how you talked over
an hour about califlower. She wasn't like mad about it,
(03:48):
but she was kind of shocked. Wh Yeah, it wasn't
a nag, just an observation. Yeah, yeah, so we had
we had a couple, but Alex was definitely a regular
for sure.
Speaker 3 (04:01):
Yeah. I think he passed it off to me. And
that would have been twenty eighteen, so probably a year
after the show started or so. I always loved the
show and I love food, and I had worked with
both of you on different shows before that because I
used to work on stuff Mom never told you, and
(04:22):
I used to work on brain stuff. So I was
like yeah, and then there was a travel element included,
and I was like, oh, yeah, absolutely so and then
I think I did that for about a year and
a half before moving more into like a overview a role.
And Andrew has been keeping it locked down for at
(04:45):
least five years now. That's amazing.
Speaker 4 (04:47):
Yeah, no, yeah, it's flown by. I started in September
twenty eighteen, so that would have been after the name change.
And yeah, like late twenty eighteen to twenty nineteen is
when I started as a producer. I love it.
Speaker 1 (05:06):
You've been great. You've got all the Pokemon sound effects.
I'm ready to go.
Speaker 4 (05:11):
I definitely have a library of sound effects that I
like to pepper in when I can, or throw some
synthesizer in there, just having fun.
Speaker 1 (05:21):
Yeah, it's really nice that you know if you're doing
For some reason, this episode stands out to me. But
I know Dylan doesn't like cucumber. You're doing a really
long episode about cucumber. It's nice to be in the
cohort of people that are like down for yous and
(05:43):
learn out about that kind of stuff and are into
it and are supportive of it. So we've been really
really lucky in that way to have you both, and
it's been I think the difference and I look back
of what I did in the first episode which you
(06:04):
can still listen to, which I edited. Oh my gosh,
oh right, yeah.
Speaker 3 (06:09):
Yeah.
Speaker 2 (06:10):
Before before your time on Saver, you were primarily a producer.
Speaker 1 (06:15):
Yes, and a yeah, producer can be a murky title
at our company. So it was like editing and producing.
But you know, I'm not It's not that I'm like
embarrassed by that episode, but we've just come so far
since then.
Speaker 2 (06:33):
Yeah, I'll go. I mean, I'm easily embarrassed, but I
am a little bit embarrassed about some of our early work.
I'm like, oh, I would have I would have done
that a tiny bit differently. You know, there's still plenty
of worthwhile material in there if you listener, enjoy listening
to that now. Again, just an observation, no negative commentary there,
(06:56):
m hmm. But yeah, I feel like in you know,
weirdly enough, in seven years, we even you know, kind
of found a rhythm. Every everyone has sort of found
a voice and helped that voice come to come to
fruition food pun intended.
Speaker 1 (07:11):
Yeah, And I think the thing when you're doing a
food show. We get this all the time with advertisements,
is that people assume that means cooking, and so I
think when we first started, like if you go back
and listen that first episode, we had all section on pairings.
I'm like, how do you eat this? How do you
enjoy this? It was on Champagne's parking lot because it
was a celebrating celebration, right, Yeah, but like that's just
(07:36):
not really our thing, so you you kind of find
that voice as you go on of like, Okay, if
people want to look up how to pair Champagne, they
can do it.
Speaker 3 (07:47):
I don't know.
Speaker 2 (07:49):
Yeah, I mean, I wouldn't say that either of us
are necessarily experts in botany or history or whatever it
is that it is, but uh more of an expert
than in those in reading about those than in actually
cooking or pairing food. As everyone here probably knows because
we've all been at parties together and I'm the guy
(08:10):
who's like, I'll bring a cheese plate.
Speaker 1 (08:16):
Yeah, but I guess that's kind of that would be
an interesting question is when it comes to a show
like this, for you producers, do you are there things?
Do you cook? Are there things you like are listening
to and you're like, I'll try that. Are you more
(08:37):
of a chef than us or are you listening much
more for life science and stuff like where do you
stand in the cooking spectrum?
Speaker 3 (08:48):
Oh? Yeah, well, I think the thing for me over
the years suspend that this show is really good at
like sparking a craving that I didn't know I had.
It's hard to listen to an hour about a food
and not want to try it afterwards, even if I've
had it before, if it's just something I haven't had
(09:09):
in a long time, like the episode on dill. I
remember like eating a ton of dill for like a
week after that, And yeah, I cook a lot now.
I didn't when the show started, But I think that
being part of this show actually made me realize just
how much I love food, because I always knew I
loved eating it, but then I learned I loved you know,
(09:30):
knowing everything I could about it, and then that translated
into cooking more. So, Yeah, this show has been really
inspirational in that aspect.
Speaker 4 (09:39):
Yeah, I agree. I don't know that I was doing
a lot of cooking that wasn't, you know, just like
frying stuff in a pan before the show. And I
definitely think the show has inspired me to definitely get
more creative and like adventurous and experimental and how I
cook and open to things I'd never heard of or
(10:04):
never thought to try, including when we're traveling and stuff.
And yeah, grateful for all those experiences and how it's
opened my mind to so many different things because there's
so many topics we can talk about. And I love
the understanding the history of food ways and how that's
(10:25):
so deeply intertwined with like socioeconomics sometimes and politics. And
I also love breaking down the molecular science and like
especially like with fermentation and understanding like the processes, the
chemical processes of like what is happening when alcohol is
brewed or bread is being baked in the oven. It's
(10:48):
all it's also fascinating, and then you get to eat
it or drink it, it's awesome.
Speaker 1 (10:55):
And of course east poop, yes, another key point of
round effect foundational. It was there pretty early on. I'd
love to do a history of in the show, Very Dylan.
Speaker 2 (11:14):
I'm not sure if you if you've listened to there's
a couple of recent episodes where I've I've got to
say mold poop and that was very exciting.
Speaker 3 (11:21):
Oh nice, I like another another entry into the canon.
Speaker 1 (11:31):
I don't know there's something there, there's something there. Well,
it kind of leads into my other thing I've been
thinking about just looking back, is that what one of
the things that I think Savor has been first food stuff,
(11:57):
first eat stuff, and then food stuff and now savor.
One of the things I've loved working about it on
is that we have been lucky enough to work with
people who are passionate, who are curious. Like every time
we send out, Andrew sends us an episode to listen
back to for mistakes, you usually have like a pun
(12:17):
or a fact in there. Like I love that everyone
is so curious about what can seem on the surface.
I don't know, Like how much can you honestly say
about cauliflower. I think that's been really important, and I
think we've also seen that in listeners too. Like the
thing about food is people have these memories, these associations
(12:41):
that you might not have, but when you read it,
you can connect with it anyway because you're like, I
know that feeling even if I haven't had that food.
So I just again, I'm so glad that this is
our team and we've gotten to work together. But I've
all also just loved hearing from you all about your
(13:05):
your puns or ideas or your thoughts on food.
Speaker 2 (13:10):
Oh yeah.
Speaker 4 (13:12):
Usually when I said those out, I'm like, oh god,
this is so stupid, this is so stupid.
Speaker 3 (13:17):
No, it's the right audience. So I think Annie really
set the precedent for like all puns are good to go,
just like.
Speaker 1 (13:25):
All puns are welcome.
Speaker 2 (13:27):
Oh yeah, oh yeah, no, it's my favorite thing. Actually
when we when we get a pun from you Andrew
that Annie has not included in her potential episode title list,
and I'm like, oh, is Andrews better?
Speaker 3 (13:40):
This week?
Speaker 4 (13:41):
Is like the best?
Speaker 1 (13:44):
How dare you?
Speaker 2 (13:47):
It's not a competition. Yes, both of you have a
terrible sense of humor that I doore.
Speaker 1 (13:55):
Oh no, just turning into some kind of intervention.
Speaker 4 (14:00):
Yeah.
Speaker 2 (14:01):
Actually, uh, we've been doing this podcast for seven years
for a very specific reason, Annie and no more punts.
Speaker 1 (14:09):
I think the ponds have been there since the beginning.
They've been there pretty early on. I don't know if
we went with them in the beginning, but yeah, we
might have been a little.
Speaker 2 (14:18):
Bit more reserved. And I think it was actually Jerry
from Stuff You Should Know, who was like, yeah, be
be more fun, like like like let that side of
your personality out because originally we were like, how does
champagne work? Because we were at how stuff works at
the time, and that was kind of the way that
you structured things, or the way that I thought about
structuring things. And she was like, no, no, no, that's
(14:39):
my stick. You do something, do something more fun where
we cannot you go.
Speaker 1 (14:46):
Yeah, I mean essentially again going back to the cauliflower,
she was like, you're gonna have to make this a
little more interesting with your personalities if you're going to
talk an hour about it. Again, we have come a
long way, and we've tried a couple of different things
(15:07):
along the years. We're going to get into travel in
a second, which I'm excited to talk about. But one
of the things I've liked working about with you all
is you're pretty good patient with us being like, what
if we did a food fairy tale? Though, like what
if we did something that was more produced and has
(15:27):
other people in it, which is more work for producers,
or you know, something more goofy, Perhaps not always, but
like fictional foods and having that room to experiment and
those are some of my favorite things is that we
get to do that, and I love hearing the results
(15:48):
of it of like, oh, yes, so good.
Speaker 2 (15:52):
Yeah, yeah. I don't mean to put y'all on the spot,
but I both both of you have a background in
music and uh in and other kinds of sound design.
Would what would you talk a little bit about how
you've brought that here and how that affects your work
in general? Is a producer here at I heart no? Thanks, perfect,
(16:16):
best answer. We can wrap it up now.
Speaker 3 (16:24):
There's there's one little thing that Andrew did, just to
mention that I always think about. It was in a
fairy Tale episode and it was just a quack It
was just quack sound he put in for a duck,
and I think about it all the time. I think
it's just the cutest little He did it with his
his synthesizer, and I think it's just it gets me
every time that I think about it. Warn Warren, I
(16:47):
loved having the when I was doing more of the editing.
I loved having the freedom to, you know, throw in
little sound effects and gags, and how receptive you all
were to that and open that you would find it fun.
And I think it was usually received pretty well. But
then you know, there were little things that just became mainstays,
like the harp and putting an echo every time that
(17:11):
you say poop that I just think are really fun.
There's a little like flashback SyncE the sizer, so I
always enjoyed having the freedom to play with that, and
that's not something that you can always do on other shows.
So it felt like a fun space because it's you know,
it's an educational show, but it's also really fun and inviting.
(17:33):
And then when we transition to SAVER, I did a
theme song that is the current theme song. But I
did that because I thought we would change it every
time that we traveled.
Speaker 1 (17:43):
But I would never I never made another one.
Speaker 3 (17:47):
So it was supposed to reflect the geographically where we
were headed. But yeah, I guess it's been that way
for about five or six years now.
Speaker 1 (17:55):
So always had a dowards ashtrol. Yeah it works.
Speaker 2 (18:02):
It works for us. So it's really pretty and nice
and friendly and that's I mean, you know that, but
but kind of lighthearted.
Speaker 4 (18:10):
Yeah yeah, and it compliments the podcast art I think too. Yeah,
but yeah, no, I love everything that existed before I
came onto the show. I think Alex might have pioneered
the kitchen timer bell.
Speaker 2 (18:28):
Perhaps oh sure for a listener mill.
Speaker 4 (18:31):
Yeah, yeah, and yeah, keeping the harp and all the
other sound effects. I like to use my synthesizer when
I can. I have a lot of fun with it.
I don't know if we want to get into the
nerdy details about it.
Speaker 2 (18:45):
No, no, no, we hate nerdy details here, Please don't.
Speaker 1 (18:50):
This is a very general life.
Speaker 4 (18:55):
Well for anybody who's curious, it's a it's either a
seventy nine or ninety Core Games twenty. It happens to
be Japanese, which is just the version I found, so
I have to use a voltage transformer, which is kind
of fun. But yeah, it's a Core Games twenty. It
was used a lot in like a lot of anime,
(19:17):
like Gundam and Captain Harlock and maybe like Sailor Moon
and Dragon Ball Z as well. And it's a sound
I really like. And it's got a really good filter
that allows you to recreate sounds that are synthesized analogs
of real life instruments or human voice while also still
(19:38):
sounding very late seventies, which is fun.
Speaker 1 (19:44):
It is fun. It's always a delight when we go
back and listen, we get to hear it, and it
is It's interesting to touch on the various iterations the
show has gone through because I remember, like when food
Stuff was the video series that Kristen Conger and Ben
(20:06):
Boland did. If you've listened to their podcast, you know
who I'm talking about. There's still on YouTube you can listen.
But some of those sound effects came into the original
podcast of food Stuff, and then when we became Saver,
some of those went away, but some of them still remained.
So it's just interesting listening back of kind of this
(20:28):
tapestry audio tapestry of where we were and like things
that have changed, and it's I can't believe it's been
seven years, be honest, But when I think about it,
like I'm like, oh, yeah, that sound effect is from.
Speaker 2 (20:46):
When you were editing the video for kristin Event's food
Stuff and you brought it into the first episode of
our food Stuff and then yeah, the podcast was originally
titled eat Stuff. I'm not positive whether we've told the
story or not before because like when we so we
approached Kristen and Ben and we're like, hey, we want
to do this food podcast. They were like, please do
(21:08):
take it, and we were like, is it okay if
we use the name. And they were like so in
a very friendly way, but but we were like, okay,
we'll do eat stuff.
Speaker 1 (21:18):
That's totally fine.
Speaker 2 (21:19):
It's fine. And I think I think Ben was like, no,
you guys can have it, you can take the mantle.
We believe in you. It was very it was actually
very sweet. Yeah, but yeah, no, I love the right
like I love the kind of like nerdy synthesizer thing,
Like I think it's a really good representation like audio
(21:41):
representation of our whole vibe. That's that's sort of what
we're going for. Oh yeah, yeah, I'm glad. Yeah, that's
because I know nothing about music, so I'm like, please help.
Speaker 1 (21:58):
Yeah, And we we have a lot more reminiscing to do,
but first we have a quick break for a word
from our sponsor, and we're back. Thank you sponsor. Let's
get back into it. One of the things that we
(22:19):
definitely wanted to talk about and has been a really exciting, stressful,
sometimes wonderful experience so is that we have been really
lucky that we've gotten to travel with this show. We've
gotten to interview some amazing people, We've gotten to go
to some amazing places, eat amazing food, have amazing drinks.
And again, I am so thankful that we like each other,
(22:41):
because that's not always the case when you're traveling. But
I thought that this would be a good moment to
talk about, you know, any memories you have or anything
that really stands out to you when you look back
at these trips that we've taken, maybe with you viillin.
Speaker 3 (23:03):
Yeah, yeah, I've been on I believe four trips with
you all. We went to Lexington, and then we went
to Ashville and New Orleans, and then we went to
Hawaii with Andrew, and all of them were wonderful. Obviously,
Hawaii really stands out.
Speaker 1 (23:23):
It does.
Speaker 2 (23:24):
Yeah, that's just Hawaii.
Speaker 3 (23:25):
That's just Wai. It felt like every time I think
about that trip, I think everything was like someone pulled
up the saturation slider. Everything was just like so colorful.
But that was the first time I ever had poke
or spamasubie a bunch of things, and we talked to
some incredible chefs everywhere we've been and learned a lot
(23:47):
from when we were in Ashville we talked about gosh,
having some important conversations about like mental health, and then
when we were in Hawaii learning about all the different
ways that sometimes the federal laws around fishing are not
always beneficial to people who live on the islands. We
(24:07):
went to a fish auction that was really cool. Yeah,
I have so many great memories from all those trips,
and like you all said, I'm very glad that we
like each other as much as we do because it
made it so much better just to be able to
hang out and it always I know it was work,
but it also felt like a lot of fun. I
(24:28):
was not stressed at all, especially when we were in Hawaii,
like I would be if I was working and traveling
somewhere else. And also the fact that like I could
follow any pretty much anywhere and be like, Okay, oh,
I'm gonna have a good time. Yeah, she's done our
research so Yeah, from the food, to the chefs, to
(24:50):
the places we've been able to tour, to the issues
that we've been able to cover, both like about food, socioeconomics,
cultural or cultural I think it was incredibly enriching both
to me as a producer as a person, and then
for the show.
Speaker 1 (25:07):
Yeah, that that trip was amazing, Like some of the
places we did interviews were some of the most beautiful
places I've ever seen, and we were talking. We were
out there talking about food ways and we're in like
an area where they film Jurassic Park or some like
it's beautiful. Yeah, that was a real That was a
(25:30):
real dream. That was really amazing.
Speaker 2 (25:34):
And right, and just the sheer generosity of human people
who we talk with. You know, like, I feel like,
whatever your daily job is, you probably feel like it's
a little bit boring because you do it every day.
And I mean, like even you know, there are days
when people are like, oh man, you're a podcaster, Like,
(25:55):
tell me what you're working on. I'm like, I just
researched Dumpty Dumpty for seven hours, and I hate my life.
I hate everything. I especially hate Humpty Dumpty.
Speaker 3 (26:03):
True story.
Speaker 2 (26:04):
But but you know, like getting to talk with people
about those kind of frustrating daily things and being like, no, no, no,
your work in the fish industry is really fascinating, like,
please tell me more about how that does and write
and then having people go, oh, yeah, this is cool
(26:24):
and right and there are stories behind it and and
you know, all of us probably should be learning more
about our food ways and having those kind of discussions
with other human people.
Speaker 1 (26:37):
Yeah, that's been one of the nicest things is when
it does happen where someone realizes we're not like, we're
actually really interested and they're like, oh, okay, then let's
get into the let's get into the science of the
fermentation of this. I love that.
Speaker 2 (26:54):
Yeah, let's do the nerd stuff.
Speaker 1 (26:56):
Yeah, what about you, Andrew?
Speaker 4 (26:59):
I was just going to time into that with the
some interviews. I think it's refreshing for the guests to
see that there isn't like an angle necessarily. You know,
we're really just coming to let them tell their story
and we're trying to just be objective and let them
shine through. And I think people really appreciate that.
Speaker 2 (27:22):
Yeah, yeah, our whole right, Like our angle is like
what's cool you tell us? And yeah, as members of
the media, you know, it's not not everyone. A lot
of the time people do have an angle, and that's right.
Speaker 4 (27:34):
But I think my first outside office trip was when
we went to American Spirit Works here in Atlanta, and
that was really cool to just hang out with some
cool dudes making good bourbon and they just like gave
us each bottles of bourbon at the end of it,
and it was like, this job is great and bourbon
(28:00):
really cool guys. So that was a lot of fun.
And yeah, to kind of jump off of what Dylan said,
my first proper trip was Hawaii and then we went
to Vegas a couple of times, and that's been fun
despite you know, all the cliches that come with Vegas
(28:21):
and no gambling was done, but we definitely had a
great time, really good food there. Because it's such a
cosmopolitan hub, it's easy to overlook that it's it's a
destination for people from all over the world, you.
Speaker 1 (28:40):
Know, absolutely, And we have gone to a variety of places,
a very like diverse kind of range of things that
we've done, and we've talked to just so many amazing people.
And sometimes it can feel I worry that they're so
(29:03):
busy and here I am, like, please talk to us
for a second. And so I really appreciate when it
can be something that is pleasant for them and they
get to nerd out about a thing. But when I said, like,
the stressful for me, that was part of it is
I was always stressed about our schedules because it was
usually a pretty quick trip with a lot to do,
(29:26):
but also just the stress of I hope this guest
leaves thinking that was a good experience. Yeah, no regrets.
Speaker 4 (29:35):
I'm happy I did it, definitely.
Speaker 2 (29:39):
Yeah.
Speaker 4 (29:41):
I was just gonna throw on an anecdote about Hawaii.
One of my favorite moments. We were in the food Land,
which is like the Hawaiian local grocery store, and they
had a poke competition going on. So there are all
these like bells ringing and people shouting and screaming, and
you know, all these distinguished chefs were presenting their own
(30:03):
take on ok and we got to try some. And
we were also meeting a couple of folks for an
interview in the food Land, and so that was that
was challenging in its own right, but also really fun
to try to work around, you know, so much noise
and just like hustle and bustle around us, and I
think we pulled it off pretty well. One of my
(30:25):
favorite moments was we were meeting chef roy Yamaguchi. It
was around the time we were meeting and I think
we were just wondering maybe you know, where he was,
or not too worried about it, but and then I
just turned to my right and he was just standing
there and he goes, hey, I thought it was really cool.
Speaker 1 (30:47):
It was just like, wow, oh there.
Speaker 2 (30:52):
Is yeah, yeah, yeah, we were meeting him and a senator,
so that was right, and just in all of that
else that was occurring around us, I was amazed that
the audio for that actually came out. Y'all did some
kind of wizardry.
Speaker 4 (31:07):
Yeah, well, I can't say that.
Speaker 3 (31:10):
Everybody was also just like really gracious with their time
anywhere we've been. I think if you come in with
a genuine curiosity, people will return that in favor. I
remember one other interview we did in Hawaii where we
were inside of I think like a cultural center and
we were in a guy's office and there was almost
nowhere to set up, and so I think Andrew and
(31:32):
I were like sitting on the floor like all huddled up,
and all four of us were I think there were
five people at least five or six people in the
room where it was not really fit for like two people.
But it made it a lot of fun to find
yourself in situations like that.
Speaker 4 (31:48):
Yeah, that was a really great interview.
Speaker 2 (31:51):
Yeah, yeah, that one was beautiful. I mean, so many
of them are so beautiful, and people do and there's
so much anxiety when you get on Mike, like like
like I still get nervous when I'm on Mike, and
I do this basically every day, and so you know,
like it's it's being recorded is a little bit nerve wracking.
Speaker 1 (32:11):
It just is.
Speaker 2 (32:12):
And kind of watching people forget that they are being
recorded and just like and that they're just telling stories
about what they do and what their experience is is
a really wonderful moment.
Speaker 4 (32:25):
Yeah, as the producers, it's it's it's nice to just
kind of be a fly on the wall and yeah,
they kind of don't have to pay attention to you,
and then it feels less stressful for them because they're
just having a conversation with you. I just happen to
be sticking a microphone.
Speaker 3 (32:43):
In their face, you know what. I do want to
give Andrew and and me a little credit as producers
in that sense, just because I think we're chill is
all get out and I think that helps. I think
the four of us being very chill when we're talking
to people is is probably helpful in these situations.
Speaker 2 (33:04):
It's good if I come off that way because y'all
know me well enough to know that I've never had
a chill moment.
Speaker 3 (33:08):
In my exist Yeah, I haven't either. Inside, but I
try to outside and I think people respond to that.
I think that Andrew and I try to hold microphones
in the most casual manner possible.
Speaker 2 (33:23):
You do, you really do?
Speaker 4 (33:24):
It's great, let's just a microphone.
Speaker 2 (33:31):
And I'm in super props to Annie about because usually
you are the one who is organizing that wild schedule
and setting up the interviews, and that is the work
of like nineteen different people. And I know you and
you hate being on the phone. So the fact that
(33:51):
we've somehow tricked you into doing it and the fact
that you do it well, you should probably think about
just doing it badly.
Speaker 1 (33:57):
Just why I've told this story before, but when I've
first started at this job, Bim Bowland told me of
stuff they don't want you to know. Don't be too
good at something or you'll be doing it. I was like,
should I listen? No, I don't mind it. It does
shows me out, but I don't mind it, and I
appreciate that. But it is really cool that in so
(34:19):
many instances, when we go on these interviews, because they're
great interviews, they go along and we'll tell the person
we're interviewing, like, oh, relate to talk to this person
and they'll be like, oh, I know them, and like
it's like what I need to see the connections and
(34:41):
camaraderie in the industry. And we even had one instance
where one person was like, Oh, they're cool, so you're
gonna be good. Like I really it made me happy
to see to hear that. But that's a really cool thing.
I feel like we've run into a lot. And also,
just like he said, Laura, like absolute kindness, like somebody
(35:03):
gave us a ride, just somebody gave us like free
beers when they saw like recognized us. I think he
was giving out free beers to everybody, but he recognizes
and was like, hey, I've got you. Like we just
like very kind people that we've gotten the the fortune
(35:27):
to talk to.
Speaker 3 (35:29):
Do you know who I think about at least once
a week is Alan Muscat the mushroom forger I think
about it all the time. And that was one of
those ones where we went out into the woods and
you really don't know what's going to happen, and he
gave an amazing interview and then he wrapped a three
verse rap on top of his car. We were like
an hour late to our next interview, but that was
a guy I think, was like, I know them, You'll
(35:50):
be okay, And then we got to the next person.
They're like, oh you're with Alan, Okay, that makes sense?
Speaker 1 (35:54):
Yeah, yeah, she told me. She was like I would
if you had told me Alan was before this, I
would have we would have moved them now.
Speaker 2 (36:02):
We would have Yeah, and I and the and the truly,
I mean, the rap was pretty magical, but but but
everything else about that, like like I I have this
thing that I do from doing this too often where
I know to the second how long things have been
going on. It really creeps me out when I do
(36:22):
it in real life, you know, someone will be like,
oh about you know, like like how long do you
think it's gonna I'm like forty seven minutes for fourteen seconds.
But uh, but like I forgot what time. I forgot
where we were, I forgot what time was. I had
no idea that that had gone on that long because
I was just on this forgive the like drug reference
with this mushroom trip with this guy, this totally drug
(36:46):
free mushroom trip, and it was so delightful. I was like, yes,
please tell me more about mushrooms forever.
Speaker 1 (36:54):
And it was further heightened by the fact our lift
driver was.
Speaker 3 (36:58):
There watching, watching it all. He's the only guy I've
ever seen make his own lunch as I was walking
with him because he was like, I haven't eaten yet,
and he just started pulling things off the trees.
Speaker 2 (37:11):
Yeah.
Speaker 1 (37:13):
Yeah, that's also the time I ate that mushroom and
then he was like, oh, probably shouldn't have eaten that,
but it was after technically edible.
Speaker 2 (37:22):
But yeah, he had already chewed and swallowed, and he
was like he did. He encouraged you to taste it.
He didn't tell you not to eat it.
Speaker 1 (37:31):
I was fine, nothing happened. But it's just a man
like well, I've always said the easiest way to kill
me would be poisoning my food, so.
Speaker 2 (37:48):
Oh yeah, and every every single time, I don't know,
like it. It probably does help that we're all pretty
easy to impress and like looking to have a nice time,
which is so great because so many human people aren't.
But holy heck, it's great when you find similar like
minded humans. But right, you know, like like getting to
(38:11):
whenever we have had the opportunity to try someone's food
or to you know, like like go on and experience
with them, like that and be able to talk with
them about it like.
Speaker 1 (38:20):
That's oh, it's so good.
Speaker 2 (38:22):
It's so good because every single time it's been excellent.
Speaker 1 (38:26):
Right, And that's one of the other things about kind
of the excitement people have about sharing what they do
is that, you know, free stuff is always nice, but
we're not like coming in expecting give us this free stuff.
But we've had so many instances where after the interview
they're like, you have to try this, you have to
try this. Can I make you this? Can I get
you this? And it's lovely to see that kind of
(38:48):
passion and excitement about what they're doing and to get
to try it. Yes, but again, like we don't ask.
It's just a really nice nice to see people get
so into what they're doing that they want to share
it with you.
Speaker 4 (39:06):
Yeah, for sure. One of my favorite moments was we
were at MW in Honolulu and we had their take
on spam lusab. It was kind of like a deep
fried version, and I had it and I think I
made like some face and I looked over and I
(39:27):
think Wade what happened to be glancing over at our
table Because the kitchen kind of overlooks the dining room
and he looked so happy that I was enjoying it,
and just like that positive feedback cycle. It was really
cool because yeah, people just want people to have a
good time. It's nice.
Speaker 3 (39:44):
Yeah, their moonfish was one of my favorite dishes I've
ever eaten anywhere.
Speaker 1 (39:48):
Oh, we have had some good dishes, that is true.
Speaker 3 (39:56):
That was when we went to the fish auction. I
remember seeing a moonfish or an opah called for the
first time, I thought I want to eat that. I
never thought that about a fish before. I was like,
I want to eat that. And we went to him
and Dobb that night Delicious and they had it and
it was just as good as I imagined.
Speaker 1 (40:12):
That's been one of the things for me about this
show is that it has as I mentioned earlier, it
has truly changed some things in my life about eating
of like, oh, I know what this is now, or
I want this all the time, or I'm sad I
can't get this anymore. But there's so many dishes that
we've had while traveling that opened my mind to something
I didn't know about and sometimes to my regret because
(40:37):
I cannot get it.
Speaker 2 (40:38):
But yeah, yeah, I regret not living with a supermarket
that has fresh poke bars in it every day. I'm like, wow,
that's really thanks, but it was so good Hawaii for
being so nice? Yeah or right, yeah, Like it makes
(40:59):
me want to travel more. I'm pretty intrinsically stressed out
by travel, but but I just want to go everywhere
and try everything now, even more so than I did before.
Before I was kind of like, what if I stayed
in my room that would be great too, But now
I'm like, no, no, no, let's go. Oh, let's and
and and also like some of the times that we
(41:19):
haven't had a mic running have been wonderful. I don't
know if we if we actually said this out loud,
but I feel like every single time we go to
a new place, you know, like we roll up into
a the local pub or like at a local bar
or something like that, and the first human who we
wind up talking to just lays out the entire town.
Like maybe we're in a cab or just getting a
(41:42):
soda water, and like we meet some human person who
is so passionate about the food and drink in their city,
and they just tell us all about it and we're like,
we're not rolling.
Speaker 3 (41:53):
Yeah, it's like a video game. It's just like welcome traveler. Yeah,
the first person you meet, it's almost like a tutorial. Yeah, it's.
Speaker 2 (42:06):
It's getting a little creepy. I'm like, are people setting
this up? Like? That?
Speaker 1 (42:11):
Is true? Though several times we've like run into somebody
that just knows. They're like, we've got to go here, here,
and here, And in several cases we've taken their advice
and done gone to a restaurant that they suggested, done
something they suggested, because of course they would know better
(42:32):
than us. So that is really cool that that is
a really cool thing that we've experienced.
Speaker 2 (42:42):
There is still more of this discussion left to go,
but first we're going to take one more quick break
for word from our sponsor, and we're back. Thank you sponsor,
and let's get back in.
Speaker 1 (43:02):
Something else I wanted to touch on speaking of is
we have really amazing listeners, and we have had them
since the start, because as we were getting ready to
do this, I was putting some food away and I
was using this like honey bee wrap that was a
(43:23):
listener sent us that in our very first couple of episodes,
and I use it to this day. Like we have
gotten so many gifts that I still have like we
have champagne candles. Those were some of the first things
we got. Oh yeah, we've got exactly Legos, spices, chocolates,
(43:46):
Poroshki coffee, d and d Dies which are so cooluches
and dragons, mrise me and pizza. But also I wanted
to mention with our producers here cats, we've.
Speaker 3 (43:59):
Got so many kick Cats, Like some of the flavors
I don't even understand, like because I can't read a
lot of the action. Like one of them had a
whale on it.
Speaker 2 (44:13):
Yeah, it's not well flavored.
Speaker 1 (44:16):
Wasn't it like a conservation effort to like help the whales.
Speaker 2 (44:21):
Yeah, that was it.
Speaker 3 (44:23):
That's exactly what it tasted like.
Speaker 1 (44:24):
Yeah, helping the whales.
Speaker 2 (44:29):
It's amazing how to capture that essence.
Speaker 1 (44:31):
Yeah, but it's been really lovely to to get the
like we never expected listeners. We love hearing from you,
no matter what. We love that you listen. If it's
not your thing to write in, I get that too.
I'm very shy, so totally understand. But just to shout
out that that has been very nice and that we
have shared it together. This is the thing. When we
(44:52):
get shaven of kick Cats, we divvy them up, yeah,
by flavor, and usually we try to do it together,
like try to try some together. That's really nice.
Speaker 4 (45:07):
Yeah, thanks, So.
Speaker 2 (45:13):
I think I still have like an embarrassingly large Perogi
related T shirt to give to somebody. So that's yeah,
a very coffee T shirt.
Speaker 1 (45:22):
It's a nice T shirt. I'll say that.
Speaker 3 (45:24):
I think I have a Perogi water bottle just all
the progamers you could ever want.
Speaker 1 (45:29):
It's great.
Speaker 4 (45:33):
Yes, I have to make a shout out to the
to the listener who I think sent it to the hosts,
but then it eventually made its way to me a
tin toy of mazinger Z the old like Mecca. That
was the coolest gift ever. So thank you whoever. You are.
Speaker 2 (45:53):
Very specific, but yeah, those are.
Speaker 4 (45:56):
Maybe very happy. That's awesome, the.
Speaker 1 (45:59):
Very specific things. It's it's a wonderful, wonderful thing that
we have found an audience or the audience found us
where they're also on our kind of nerdy, curious kind wavelength.
And they'll be like, oh, you mentioned this random cultural
fact that doesn't really have to do with food. I'm
(46:20):
into it. Let me send you this.
Speaker 2 (46:22):
I know all about it, and here you go like
what oh yeah, yeah, no. I for the record, every
single time that one of y'all writes in I want
to come interview you about your life too, like it's
it's it's y'all, We're just talking about stuff, like you
guys are out there doing stuff and it's so cool.
Speaker 3 (46:39):
Some of you know goats.
Speaker 2 (46:41):
We did an episode on goats recently, Dylan and the
listener mail has been goats. Yeah. I don't think I've
really hung out with one, but now I really want to.
Speaker 1 (46:51):
So Bouncy Atlanta has a lot of I didn't get
into this an episode, but a lot of goats. So
I feel like you could you could find a goat, Lauren,
you want you could make this up?
Speaker 2 (47:08):
Thank you, Thank you for believing in me. Yeah. Yeah,
I believe that there are goats at the goat farms,
so I could probably just go out there right now.
Speaker 1 (47:18):
Yeah, they can happen right now.
Speaker 2 (47:25):
We haven't had to do, but you share that. Oh
heck yeah. We shall also mention like, like we we
would not be able to do this podcast without the
support of the company that we work for, iHeart and
UH and the lovely humans that work with us, and
(47:48):
the union that we are a member of. Go I
heard podcast union and and right, like you know, every
weird ad read that we do pays for the show.
Thank you for listening or skipping through it. That's your
choice whenever you want. But but you know, like like
(48:09):
the humans responsible for that are responsible for us having
a job, and that's so cool.
Speaker 1 (48:14):
Our ads team, they work hard, they work really hard
to do.
Speaker 2 (48:20):
And they're all lovely human people. Yeah, who can also
really throw down.
Speaker 1 (48:29):
I'm getting a really warm, fuzzy feeling in my heart.
Speaker 2 (48:32):
Oh my bad, I'll try to be great.
Speaker 1 (48:38):
Go back to your kill joy corner, Lauren.
Speaker 2 (48:44):
I do love those. I do love those, and I
still can't eat bananas. I ruined those for me. So
here we are.
Speaker 1 (48:49):
That would be if we if we were going into
like a Sadder anniversary special, it would be what foods
have you ruined for yourself?
Speaker 3 (48:58):
Let's save that for eight years?
Speaker 2 (49:01):
Yeah, there you go. You're seven is copper, Your eight
is depression. I like that.
Speaker 1 (49:07):
Yeah, sure, I'm into it. I'm into it. Well. Thank
you so much to Dylan and Andrew for taking this
time to be with us. We know you're super busy,
but you're such an important part of the show and
we love I just love that you're part of our team.
So we thought it was important that you be a
(49:29):
part of this. So thank you.
Speaker 3 (49:32):
So an honor, thank you so much.
Speaker 4 (49:35):
Yeah, it wasn't honor. It's really nice.
Speaker 2 (49:38):
Mhm. It's it is. It is integral. We are we
are merely the voices. You are the people who make
our voices accessible. And you cut out every single time
that I clear my throat, which is like ninety eight
times an episode, curse not to out you, Lauren. I
do puss a lot. I cuss, No, I cuss. I
(50:00):
shocked Annie something.
Speaker 1 (50:01):
Yes, yeah, that was that's the biggest because of some
of you've written in and said do a live show,
And the biggest thing I've come back with is like.
Speaker 5 (50:12):
You know, yeah, but yes, and it would be a
little different. It would be a little different, that's all.
Speaker 2 (50:24):
That's fine, a little little, little tiny bit. But I
can mostly contained myself.
Speaker 1 (50:29):
I enjoy it. I hope this isn't coming off with
some complaint.
Speaker 2 (50:36):
No, no, no, this this is really this is really
the point of this is a long game. Is an
intervention for me.
Speaker 1 (50:46):
I've never heard such words when talking about Ghats.
Speaker 2 (50:53):
I think the very first project that I was on
with Dylan at this place of business that we were
part of was back when we were doing video or
back when we were doing articles, and there was an
article about rude signs, like hand signs in different cultures,
(51:13):
and Dylan was our photographer for this, and he was
just making little little animated bits for each hand gesture
to go with this article. And so it was just
me and like a few other people sitting in a
video studio flipping Dylan off in different languages for like
an hour.
Speaker 3 (51:31):
Yeah. That was fun because then I had to pixelate
all of them so there was sense, so by the
end of it you really could tell what anything was.
That was fun. I hope people got some like frustration
out because I think it was you and Holly and Eves.
Yeah that was fun.
Speaker 2 (51:47):
Oh yeah, yeah, that's a good group. Was yeah. Yeah.
Well they sent out the all call for like who
wants to come do this? And like, I think we
all three immediately were like in in for it. I
think I kept apologizing for you.
Speaker 3 (52:01):
No, it's just just funny when you don't really know
people and you do your first in this kind of
creative work, you do your first project with them, and
like you meet someone and they flip you off. Or
the first time that I had just process with Annie
was taking photos of any throwing knives. Yeah. So it's
like a really cool way to get to know somebody.
Speaker 1 (52:21):
Yeah yeah, And I was like, you can do it,
you can do that this way, which way do you
want it? Like, no one knows. Oh, we have done
a lot in our careers here.
Speaker 2 (52:38):
Have we really have?
Speaker 1 (52:41):
Yes?
Speaker 2 (52:42):
Oh well, thank you, thank you all so much for
being a part of it.
Speaker 1 (52:45):
And cheers to one more at least here where we'll
come back for another anniversary do this again. But yeah,
thank you. That brings us to the end of our
anniversary special. Yeah, so lovely. It was so nice to
(53:06):
get to have this conversation, to have these memories with
each other, to see each other, even though it was
virtually and just yeah, I remember what makes this special
and so nice to work on.
Speaker 3 (53:22):
Yeah.
Speaker 2 (53:22):
It is truly a crazy dream job. Sometimes the emphasis
is on the crazy, but very frequently it is on
the dream.
Speaker 1 (53:30):
Absolutely absolutely, and it takes the team to make the dream.
As they say, well, thank you again to our super
producers for being here and for everything that they have done.
Thanks to you, Lauren, because you were kind of the
(53:51):
one behind this idea, and you were the one that
asked me about it and taught me. And then when
we the traveling, you were the one doing the interviews
and the questions. So thank you.
Speaker 2 (54:07):
Oh no, thank you. That's we are two extremely different
human people who happened to get along very well. Perhaps
perhaps in the quest of eating more food.
Speaker 1 (54:21):
That is how we found each other.
Speaker 2 (54:24):
Oh yeah, oh yeah, yeah, because I was like, oh man,
Annie likes food and she's willing to work for it.
I love this.
Speaker 1 (54:33):
Let's get a show. And seriously, thanks to all of
you listeners. You've been so nice. I remember the first
time I got a message from a listener I was
a new podcaster and it was so kind. So thank you.
You really have supported us, helped us, y'all keep us going.
Speaker 2 (54:55):
Yeah, it is such a weird thing to do what
we are doing right now, and so right just just
hearing from you and hearing your stories and hearing your
responses to each other's stories and getting getting a little
bit of a perspective outside of our weird closet studios
is delightful every time.
Speaker 1 (55:17):
It absolutely is. So if you would like to contact us,
we would love to hear from you. Our email is
hello at savorpod dot com.
Speaker 2 (55:27):
We are also on social media. You can find us
on Twitter, Facebook and Instagram at saver pod and we
do hope to hear from you. Save is production of iHeartRadio.
For more podcasts from my Heart Radio, you can visit
the iHeartRadio app, Apple Podcasts, or wherever you listen to
your favorite shows. Thanks as always to those super producers
Dylan Fagan and Andrew Howard. Thanks to you for listening,
(55:48):
and we hope that lots more good things are coming
your way.
Hello, and welcome to save your production of iHeartRadio.
Speaker 2 (00:11):
I'm Annie Reese and I'm Lauren Vogelbaum, and today we
have a special episode for you because it's our seven
year anniversary. What ah, Yeah, I don't understand time at all. Uh,
but we are. It's special for that reason, and it's
furthermore special because we are joined today by our super producers,
Dylan Fagan and Andrew Howard. Y'all, thank you so much
(00:33):
for being here, Thanks for having us.
Speaker 3 (00:35):
Oh, thank you. Yeah.
Speaker 2 (00:38):
We also have production cat astrod I believe in the
room with super producer Andrew. So if there's a little
bit of a mew every now and then, that's just
that she's just chiming in.
Speaker 1 (00:49):
It's a very cute mew. Uh, it's a very welcome you.
Speaker 2 (00:55):
Yeah.
Speaker 1 (00:56):
So we thought seven years my goodness, when you sent that, Lauren,
I was shocked. It makes sense, but it also feels
like way too long, physically impossible.
Speaker 2 (01:09):
Yeah.
Speaker 1 (01:10):
Yeah, but we thought, you know, why don't we do
an anniversary episode with our super producers who have been
so important to this, that are so valued that we
love that we're actually lucky enough to be friends with
outside of work. Gross gross. Yeah, and just do kind
(01:31):
of a fun conversational chat about looking back thoughts we
have now looking forward, perhaps as terrifying as that could be.
Speaker 2 (01:45):
Ah, that's gonna be great. Every day is a shiny
new penny. Oh heck.
Speaker 1 (01:54):
So okay.
Speaker 2 (01:55):
So first of all, like we, Savor is a really
relatively new entity within our timeline. I guess, wait, how
relatively new is it?
Speaker 3 (02:07):
Do you remember any.
Speaker 1 (02:10):
The Savor part of not food stuff, but the Savor
five years?
Speaker 3 (02:16):
No, six years? I think almost right?
Speaker 2 (02:18):
All right, that that clocks yeah sure, because that was
approximately when you joined us, Dylan.
Speaker 3 (02:23):
Right, yeah, I joined I think like the summer of
twenty eighteen. Yeah, yeah, yeah, And we went to Asheville
in August of twenty eighteen.
Speaker 1 (02:35):
That was a good time. But we had been to
Kentucky previously, right.
Speaker 3 (02:40):
Oh yeah, yeah, we went in I think April of
twenty eighteen.
Speaker 1 (02:44):
Yeah, for the old the races that we did not
go to.
Speaker 2 (02:51):
Yeah, many horses we did not we did not see.
We saw mostly statuary of horses there.
Speaker 1 (02:58):
Yeah. Yeah. But I guess since we're kind of getting
into deep floor, perhaps maybe we should go around and
uh talk about how people got into it. Maybe starting
with you, Dylan, how did this whole thing start for you?
Speaker 3 (03:15):
I think I was the second producer. Was Alex the
first producer?
Speaker 1 (03:20):
He was there. I feel like we had a bunch
of random producers.
Speaker 2 (03:24):
I think Mary Brown and Tristan McNeil as well.
Speaker 1 (03:28):
I'll never forget that Jerry Jerry from Stuff you Should
Know sat in on our episode. We did our second
episode we ever did on cauliflower, and at the end
she was like, I'm not sure how you talked over
an hour about califlower. She wasn't like mad about it,
(03:48):
but she was kind of shocked. Wh Yeah, it wasn't
a nag, just an observation. Yeah, yeah, so we had
we had a couple, but Alex was definitely a regular
for sure.
Speaker 3 (04:01):
Yeah. I think he passed it off to me. And
that would have been twenty eighteen, so probably a year
after the show started or so. I always loved the
show and I love food, and I had worked with
both of you on different shows before that because I
used to work on stuff Mom never told you, and
(04:22):
I used to work on brain stuff. So I was
like yeah, and then there was a travel element included,
and I was like, oh, yeah, absolutely so and then
I think I did that for about a year and
a half before moving more into like a overview a role.
And Andrew has been keeping it locked down for at
(04:45):
least five years now. That's amazing.
Speaker 4 (04:47):
Yeah, no, yeah, it's flown by. I started in September
twenty eighteen, so that would have been after the name change.
And yeah, like late twenty eighteen to twenty nineteen is
when I started as a producer. I love it.
Speaker 1 (05:06):
You've been great. You've got all the Pokemon sound effects.
I'm ready to go.
Speaker 4 (05:11):
I definitely have a library of sound effects that I
like to pepper in when I can, or throw some
synthesizer in there, just having fun.
Speaker 1 (05:21):
Yeah, it's really nice that you know if you're doing
For some reason, this episode stands out to me. But
I know Dylan doesn't like cucumber. You're doing a really
long episode about cucumber. It's nice to be in the
cohort of people that are like down for yous and
(05:43):
learn out about that kind of stuff and are into
it and are supportive of it. So we've been really
really lucky in that way to have you both, and
it's been I think the difference and I look back
of what I did in the first episode which you
(06:04):
can still listen to, which I edited. Oh my gosh,
oh right, yeah.
Speaker 3 (06:09):
Yeah.
Speaker 2 (06:10):
Before before your time on Saver, you were primarily a producer.
Speaker 1 (06:15):
Yes, and a yeah, producer can be a murky title
at our company. So it was like editing and producing.
But you know, I'm not It's not that I'm like
embarrassed by that episode, but we've just come so far
since then.
Speaker 2 (06:33):
Yeah, I'll go. I mean, I'm easily embarrassed, but I
am a little bit embarrassed about some of our early work.
I'm like, oh, I would have I would have done
that a tiny bit differently. You know, there's still plenty
of worthwhile material in there if you listener, enjoy listening
to that now. Again, just an observation, no negative commentary there,
(06:56):
m hmm. But yeah, I feel like in you know,
weirdly enough, in seven years, we even you know, kind
of found a rhythm. Every everyone has sort of found
a voice and helped that voice come to come to
fruition food pun intended.
Speaker 1 (07:11):
Yeah, And I think the thing when you're doing a
food show. We get this all the time with advertisements,
is that people assume that means cooking, and so I
think when we first started, like if you go back
and listen that first episode, we had all section on pairings.
I'm like, how do you eat this? How do you
enjoy this? It was on Champagne's parking lot because it
was a celebrating celebration, right, Yeah, but like that's just
(07:36):
not really our thing, so you you kind of find
that voice as you go on of like, Okay, if
people want to look up how to pair Champagne, they
can do it.
Speaker 3 (07:47):
I don't know.
Speaker 2 (07:49):
Yeah, I mean, I wouldn't say that either of us
are necessarily experts in botany or history or whatever it
is that it is, but uh more of an expert
than in those in reading about those than in actually
cooking or pairing food. As everyone here probably knows because
we've all been at parties together and I'm the guy
(08:10):
who's like, I'll bring a cheese plate.
Speaker 1 (08:16):
Yeah, but I guess that's kind of that would be
an interesting question is when it comes to a show
like this, for you producers, do you are there things?
Do you cook? Are there things you like are listening
to and you're like, I'll try that. Are you more
(08:37):
of a chef than us or are you listening much
more for life science and stuff like where do you
stand in the cooking spectrum?
Speaker 3 (08:48):
Oh? Yeah, well, I think the thing for me over
the years suspend that this show is really good at
like sparking a craving that I didn't know I had.
It's hard to listen to an hour about a food
and not want to try it afterwards, even if I've
had it before, if it's just something I haven't had
(09:09):
in a long time, like the episode on dill. I
remember like eating a ton of dill for like a
week after that, And yeah, I cook a lot now.
I didn't when the show started, But I think that
being part of this show actually made me realize just
how much I love food, because I always knew I
loved eating it, but then I learned I loved you know,
(09:30):
knowing everything I could about it, and then that translated
into cooking more. So, Yeah, this show has been really
inspirational in that aspect.
Speaker 4 (09:39):
Yeah, I agree. I don't know that I was doing
a lot of cooking that wasn't, you know, just like
frying stuff in a pan before the show. And I
definitely think the show has inspired me to definitely get
more creative and like adventurous and experimental and how I
cook and open to things I'd never heard of or
(10:04):
never thought to try, including when we're traveling and stuff.
And yeah, grateful for all those experiences and how it's
opened my mind to so many different things because there's
so many topics we can talk about. And I love
the understanding the history of food ways and how that's
(10:25):
so deeply intertwined with like socioeconomics sometimes and politics. And
I also love breaking down the molecular science and like
especially like with fermentation and understanding like the processes, the
chemical processes of like what is happening when alcohol is
brewed or bread is being baked in the oven. It's
(10:48):
all it's also fascinating, and then you get to eat
it or drink it, it's awesome.
Speaker 1 (10:55):
And of course east poop, yes, another key point of
round effect foundational. It was there pretty early on. I'd
love to do a history of in the show, Very Dylan.
Speaker 2 (11:14):
I'm not sure if you if you've listened to there's
a couple of recent episodes where I've I've got to
say mold poop and that was very exciting.
Speaker 3 (11:21):
Oh nice, I like another another entry into the canon.
Speaker 1 (11:31):
I don't know there's something there, there's something there. Well,
it kind of leads into my other thing I've been
thinking about just looking back, is that what one of
the things that I think Savor has been first food stuff,
(11:57):
first eat stuff, and then food stuff and now savor.
One of the things I've loved working about it on
is that we have been lucky enough to work with
people who are passionate, who are curious. Like every time
we send out, Andrew sends us an episode to listen
back to for mistakes, you usually have like a pun
(12:17):
or a fact in there. Like I love that everyone
is so curious about what can seem on the surface.
I don't know, Like how much can you honestly say
about cauliflower. I think that's been really important, and I
think we've also seen that in listeners too. Like the
thing about food is people have these memories, these associations
(12:41):
that you might not have, but when you read it,
you can connect with it anyway because you're like, I
know that feeling even if I haven't had that food.
So I just again, I'm so glad that this is
our team and we've gotten to work together. But I've
all also just loved hearing from you all about your
(13:05):
your puns or ideas or your thoughts on food.
Speaker 2 (13:10):
Oh yeah.
Speaker 4 (13:12):
Usually when I said those out, I'm like, oh god,
this is so stupid, this is so stupid.
Speaker 3 (13:17):
No, it's the right audience. So I think Annie really
set the precedent for like all puns are good to go,
just like.
Speaker 1 (13:25):
All puns are welcome.
Speaker 2 (13:27):
Oh yeah, oh yeah, no, it's my favorite thing. Actually
when we when we get a pun from you Andrew
that Annie has not included in her potential episode title list,
and I'm like, oh, is Andrews better?
Speaker 3 (13:40):
This week?
Speaker 4 (13:41):
Is like the best?
Speaker 1 (13:44):
How dare you?
Speaker 2 (13:47):
It's not a competition. Yes, both of you have a
terrible sense of humor that I doore.
Speaker 1 (13:55):
Oh no, just turning into some kind of intervention.
Speaker 4 (14:00):
Yeah.
Speaker 2 (14:01):
Actually, uh, we've been doing this podcast for seven years
for a very specific reason, Annie and no more punts.
Speaker 1 (14:09):
I think the ponds have been there since the beginning.
They've been there pretty early on. I don't know if
we went with them in the beginning, but yeah, we
might have been a little.
Speaker 2 (14:18):
Bit more reserved. And I think it was actually Jerry
from Stuff You Should Know, who was like, yeah, be
be more fun, like like like let that side of
your personality out because originally we were like, how does
champagne work? Because we were at how stuff works at
the time, and that was kind of the way that
you structured things, or the way that I thought about
structuring things. And she was like, no, no, no, that's
(14:39):
my stick. You do something, do something more fun where
we cannot you go.
Speaker 1 (14:46):
Yeah, I mean essentially again going back to the cauliflower,
she was like, you're gonna have to make this a
little more interesting with your personalities if you're going to
talk an hour about it. Again, we have come a
long way, and we've tried a couple of different things
(15:07):
along the years. We're going to get into travel in
a second, which I'm excited to talk about. But one
of the things I've liked working about with you all
is you're pretty good patient with us being like, what
if we did a food fairy tale? Though, like what
if we did something that was more produced and has
(15:27):
other people in it, which is more work for producers,
or you know, something more goofy, Perhaps not always, but
like fictional foods and having that room to experiment and
those are some of my favorite things is that we
get to do that, and I love hearing the results
(15:48):
of it of like, oh, yes, so good.
Speaker 2 (15:52):
Yeah, yeah. I don't mean to put y'all on the spot,
but I both both of you have a background in
music and uh in and other kinds of sound design.
Would what would you talk a little bit about how
you've brought that here and how that affects your work
in general? Is a producer here at I heart no? Thanks, perfect,
(16:16):
best answer. We can wrap it up now.
Speaker 3 (16:24):
There's there's one little thing that Andrew did, just to
mention that I always think about. It was in a
fairy Tale episode and it was just a quack It
was just quack sound he put in for a duck,
and I think about it all the time. I think
it's just the cutest little He did it with his
his synthesizer, and I think it's just it gets me
every time that I think about it. Warn Warren, I
(16:47):
loved having the when I was doing more of the editing.
I loved having the freedom to, you know, throw in
little sound effects and gags, and how receptive you all
were to that and open that you would find it fun.
And I think it was usually received pretty well. But
then you know, there were little things that just became mainstays,
like the harp and putting an echo every time that
(17:11):
you say poop that I just think are really fun.
There's a little like flashback SyncE the sizer, so I
always enjoyed having the freedom to play with that, and
that's not something that you can always do on other shows.
So it felt like a fun space because it's you know,
it's an educational show, but it's also really fun and inviting.
(17:33):
And then when we transition to SAVER, I did a
theme song that is the current theme song. But I
did that because I thought we would change it every
time that we traveled.
Speaker 1 (17:43):
But I would never I never made another one.
Speaker 3 (17:47):
So it was supposed to reflect the geographically where we
were headed. But yeah, I guess it's been that way
for about five or six years now.
Speaker 1 (17:55):
So always had a dowards ashtrol. Yeah it works.
Speaker 2 (18:02):
It works for us. So it's really pretty and nice
and friendly and that's I mean, you know that, but
but kind of lighthearted.
Speaker 4 (18:10):
Yeah yeah, and it compliments the podcast art I think too. Yeah,
but yeah, no, I love everything that existed before I
came onto the show. I think Alex might have pioneered
the kitchen timer bell.
Speaker 2 (18:28):
Perhaps oh sure for a listener mill.
Speaker 4 (18:31):
Yeah, yeah, and yeah, keeping the harp and all the
other sound effects. I like to use my synthesizer when
I can. I have a lot of fun with it.
I don't know if we want to get into the
nerdy details about it.
Speaker 2 (18:45):
No, no, no, we hate nerdy details here, Please don't.
Speaker 1 (18:50):
This is a very general life.
Speaker 4 (18:55):
Well for anybody who's curious, it's a it's either a
seventy nine or ninety Core Games twenty. It happens to
be Japanese, which is just the version I found, so
I have to use a voltage transformer, which is kind
of fun. But yeah, it's a Core Games twenty. It
was used a lot in like a lot of anime,
(19:17):
like Gundam and Captain Harlock and maybe like Sailor Moon
and Dragon Ball Z as well. And it's a sound
I really like. And it's got a really good filter
that allows you to recreate sounds that are synthesized analogs
of real life instruments or human voice while also still
(19:38):
sounding very late seventies, which is fun.
Speaker 1 (19:44):
It is fun. It's always a delight when we go
back and listen, we get to hear it, and it
is It's interesting to touch on the various iterations the
show has gone through because I remember, like when food
Stuff was the video series that Kristen Conger and Ben
(20:06):
Boland did. If you've listened to their podcast, you know
who I'm talking about. There's still on YouTube you can listen.
But some of those sound effects came into the original
podcast of food Stuff, and then when we became Saver,
some of those went away, but some of them still remained.
So it's just interesting listening back of kind of this
(20:28):
tapestry audio tapestry of where we were and like things
that have changed, and it's I can't believe it's been
seven years, be honest, But when I think about it,
like I'm like, oh, yeah, that sound effect is from.
Speaker 2 (20:46):
When you were editing the video for kristin Event's food
Stuff and you brought it into the first episode of
our food Stuff and then yeah, the podcast was originally
titled eat Stuff. I'm not positive whether we've told the
story or not before because like when we so we
approached Kristen and Ben and we're like, hey, we want
to do this food podcast. They were like, please do
(21:08):
take it, and we were like, is it okay if
we use the name. And they were like so in
a very friendly way, but but we were like, okay,
we'll do eat stuff.
Speaker 1 (21:18):
That's totally fine.
Speaker 2 (21:19):
It's fine. And I think I think Ben was like, no,
you guys can have it, you can take the mantle.
We believe in you. It was very it was actually
very sweet. Yeah, but yeah, no, I love the right
like I love the kind of like nerdy synthesizer thing,
Like I think it's a really good representation like audio
(21:41):
representation of our whole vibe. That's that's sort of what
we're going for. Oh yeah, yeah, I'm glad. Yeah, that's
because I know nothing about music, so I'm like, please help.
Speaker 1 (21:58):
Yeah, And we we have a lot more reminiscing to do,
but first we have a quick break for a word
from our sponsor, and we're back. Thank you sponsor. Let's
get back into it. One of the things that we
(22:19):
definitely wanted to talk about and has been a really exciting, stressful,
sometimes wonderful experience so is that we have been really
lucky that we've gotten to travel with this show. We've
gotten to interview some amazing people, We've gotten to go
to some amazing places, eat amazing food, have amazing drinks.
And again, I am so thankful that we like each other,
(22:41):
because that's not always the case when you're traveling. But
I thought that this would be a good moment to
talk about, you know, any memories you have or anything
that really stands out to you when you look back
at these trips that we've taken, maybe with you viillin.
Speaker 3 (23:03):
Yeah, yeah, I've been on I believe four trips with
you all. We went to Lexington, and then we went
to Ashville and New Orleans, and then we went to
Hawaii with Andrew, and all of them were wonderful. Obviously,
Hawaii really stands out.
Speaker 1 (23:23):
It does.
Speaker 2 (23:24):
Yeah, that's just Hawaii.
Speaker 3 (23:25):
That's just Wai. It felt like every time I think
about that trip, I think everything was like someone pulled
up the saturation slider. Everything was just like so colorful.
But that was the first time I ever had poke
or spamasubie a bunch of things, and we talked to
some incredible chefs everywhere we've been and learned a lot
(23:47):
from when we were in Ashville we talked about gosh,
having some important conversations about like mental health, and then
when we were in Hawaii learning about all the different
ways that sometimes the federal laws around fishing are not
always beneficial to people who live on the islands. We
(24:07):
went to a fish auction that was really cool. Yeah,
I have so many great memories from all those trips,
and like you all said, I'm very glad that we
like each other as much as we do because it
made it so much better just to be able to
hang out and it always I know it was work,
but it also felt like a lot of fun. I
(24:28):
was not stressed at all, especially when we were in Hawaii,
like I would be if I was working and traveling
somewhere else. And also the fact that like I could
follow any pretty much anywhere and be like, Okay, oh,
I'm gonna have a good time. Yeah, she's done our
research so Yeah, from the food, to the chefs, to
(24:50):
the places we've been able to tour, to the issues
that we've been able to cover, both like about food, socioeconomics,
cultural or cultural I think it was incredibly enriching both
to me as a producer as a person, and then
for the show.
Speaker 1 (25:07):
Yeah, that that trip was amazing, Like some of the
places we did interviews were some of the most beautiful
places I've ever seen, and we were talking. We were
out there talking about food ways and we're in like
an area where they film Jurassic Park or some like
it's beautiful. Yeah, that was a real That was a
(25:30):
real dream. That was really amazing.
Speaker 2 (25:34):
And right, and just the sheer generosity of human people
who we talk with. You know, like, I feel like,
whatever your daily job is, you probably feel like it's
a little bit boring because you do it every day.
And I mean, like even you know, there are days
when people are like, oh man, you're a podcaster, Like,
(25:55):
tell me what you're working on. I'm like, I just
researched Dumpty Dumpty for seven hours, and I hate my life.
I hate everything. I especially hate Humpty Dumpty.
Speaker 3 (26:03):
True story.
Speaker 2 (26:04):
But but you know, like getting to talk with people
about those kind of frustrating daily things and being like, no, no, no,
your work in the fish industry is really fascinating, like,
please tell me more about how that does and write
and then having people go, oh, yeah, this is cool
(26:24):
and right and there are stories behind it and and
you know, all of us probably should be learning more
about our food ways and having those kind of discussions
with other human people.
Speaker 1 (26:37):
Yeah, that's been one of the nicest things is when
it does happen where someone realizes we're not like, we're
actually really interested and they're like, oh, okay, then let's
get into the let's get into the science of the
fermentation of this. I love that.
Speaker 2 (26:54):
Yeah, let's do the nerd stuff.
Speaker 1 (26:56):
Yeah, what about you, Andrew?
Speaker 4 (26:59):
I was just going to time into that with the
some interviews. I think it's refreshing for the guests to
see that there isn't like an angle necessarily. You know,
we're really just coming to let them tell their story
and we're trying to just be objective and let them
shine through. And I think people really appreciate that.
Speaker 2 (27:22):
Yeah, yeah, our whole right, Like our angle is like
what's cool you tell us? And yeah, as members of
the media, you know, it's not not everyone. A lot
of the time people do have an angle, and that's right.
Speaker 4 (27:34):
But I think my first outside office trip was when
we went to American Spirit Works here in Atlanta, and
that was really cool to just hang out with some
cool dudes making good bourbon and they just like gave
us each bottles of bourbon at the end of it,
and it was like, this job is great and bourbon
(28:00):
really cool guys. So that was a lot of fun.
And yeah, to kind of jump off of what Dylan said,
my first proper trip was Hawaii and then we went
to Vegas a couple of times, and that's been fun
despite you know, all the cliches that come with Vegas
(28:21):
and no gambling was done, but we definitely had a
great time, really good food there. Because it's such a
cosmopolitan hub, it's easy to overlook that it's it's a
destination for people from all over the world, you.
Speaker 1 (28:40):
Know, absolutely, And we have gone to a variety of places,
a very like diverse kind of range of things that
we've done, and we've talked to just so many amazing people.
And sometimes it can feel I worry that they're so
(29:03):
busy and here I am, like, please talk to us
for a second. And so I really appreciate when it
can be something that is pleasant for them and they
get to nerd out about a thing. But when I said, like,
the stressful for me, that was part of it is
I was always stressed about our schedules because it was
usually a pretty quick trip with a lot to do,
(29:26):
but also just the stress of I hope this guest
leaves thinking that was a good experience. Yeah, no regrets.
Speaker 4 (29:35):
I'm happy I did it, definitely.
Speaker 2 (29:39):
Yeah.
Speaker 4 (29:41):
I was just gonna throw on an anecdote about Hawaii.
One of my favorite moments. We were in the food Land,
which is like the Hawaiian local grocery store, and they
had a poke competition going on. So there are all
these like bells ringing and people shouting and screaming, and
you know, all these distinguished chefs were presenting their own
(30:03):
take on ok and we got to try some. And
we were also meeting a couple of folks for an
interview in the food Land, and so that was that
was challenging in its own right, but also really fun
to try to work around, you know, so much noise
and just like hustle and bustle around us, and I
think we pulled it off pretty well. One of my
(30:25):
favorite moments was we were meeting chef roy Yamaguchi. It
was around the time we were meeting and I think
we were just wondering maybe you know, where he was,
or not too worried about it, but and then I
just turned to my right and he was just standing
there and he goes, hey, I thought it was really cool.
Speaker 1 (30:47):
It was just like, wow, oh there.
Speaker 2 (30:52):
Is yeah, yeah, yeah, we were meeting him and a senator,
so that was right, and just in all of that
else that was occurring around us, I was amazed that
the audio for that actually came out. Y'all did some
kind of wizardry.
Speaker 4 (31:07):
Yeah, well, I can't say that.
Speaker 3 (31:10):
Everybody was also just like really gracious with their time
anywhere we've been. I think if you come in with
a genuine curiosity, people will return that in favor. I
remember one other interview we did in Hawaii where we
were inside of I think like a cultural center and
we were in a guy's office and there was almost
nowhere to set up, and so I think Andrew and
(31:32):
I were like sitting on the floor like all huddled up,
and all four of us were I think there were
five people at least five or six people in the
room where it was not really fit for like two people.
But it made it a lot of fun to find
yourself in situations like that.
Speaker 4 (31:48):
Yeah, that was a really great interview.
Speaker 2 (31:51):
Yeah, yeah, that one was beautiful. I mean, so many
of them are so beautiful, and people do and there's
so much anxiety when you get on Mike, like like
like I still get nervous when I'm on Mike, and
I do this basically every day, and so you know,
like it's it's being recorded is a little bit nerve wracking.
Speaker 1 (32:11):
It just is.
Speaker 2 (32:12):
And kind of watching people forget that they are being
recorded and just like and that they're just telling stories
about what they do and what their experience is is
a really wonderful moment.
Speaker 4 (32:25):
Yeah, as the producers, it's it's it's nice to just
kind of be a fly on the wall and yeah,
they kind of don't have to pay attention to you,
and then it feels less stressful for them because they're
just having a conversation with you. I just happen to
be sticking a microphone.
Speaker 3 (32:43):
In their face, you know what. I do want to
give Andrew and and me a little credit as producers
in that sense, just because I think we're chill is
all get out and I think that helps. I think
the four of us being very chill when we're talking
to people is is probably helpful in these situations.
Speaker 2 (33:04):
It's good if I come off that way because y'all
know me well enough to know that I've never had
a chill moment.
Speaker 3 (33:08):
In my exist Yeah, I haven't either. Inside, but I
try to outside and I think people respond to that.
I think that Andrew and I try to hold microphones
in the most casual manner possible.
Speaker 2 (33:23):
You do, you really do?
Speaker 4 (33:24):
It's great, let's just a microphone.
Speaker 2 (33:31):
And I'm in super props to Annie about because usually
you are the one who is organizing that wild schedule
and setting up the interviews, and that is the work
of like nineteen different people. And I know you and
you hate being on the phone. So the fact that
(33:51):
we've somehow tricked you into doing it and the fact
that you do it well, you should probably think about
just doing it badly.
Speaker 1 (33:57):
Just why I've told this story before, but when I've
first started at this job, Bim Bowland told me of
stuff they don't want you to know. Don't be too
good at something or you'll be doing it. I was like,
should I listen? No, I don't mind it. It does
shows me out, but I don't mind it, and I
appreciate that. But it is really cool that in so
(34:19):
many instances, when we go on these interviews, because they're
great interviews, they go along and we'll tell the person
we're interviewing, like, oh, relate to talk to this person
and they'll be like, oh, I know them, and like
it's like what I need to see the connections and
(34:41):
camaraderie in the industry. And we even had one instance
where one person was like, Oh, they're cool, so you're
gonna be good. Like I really it made me happy
to see to hear that. But that's a really cool thing.
I feel like we've run into a lot. And also,
just like he said, Laura, like absolute kindness, like somebody
(35:03):
gave us a ride, just somebody gave us like free
beers when they saw like recognized us. I think he
was giving out free beers to everybody, but he recognizes
and was like, hey, I've got you. Like we just
like very kind people that we've gotten the the fortune
(35:27):
to talk to.
Speaker 3 (35:29):
Do you know who I think about at least once
a week is Alan Muscat the mushroom forger I think
about it all the time. And that was one of
those ones where we went out into the woods and
you really don't know what's going to happen, and he
gave an amazing interview and then he wrapped a three
verse rap on top of his car. We were like
an hour late to our next interview, but that was
a guy I think, was like, I know them, You'll
(35:50):
be okay, And then we got to the next person.
They're like, oh you're with Alan, Okay, that makes sense?
Speaker 1 (35:54):
Yeah, yeah, she told me. She was like I would
if you had told me Alan was before this, I
would have we would have moved them now.
Speaker 2 (36:02):
We would have Yeah, and I and the and the truly,
I mean, the rap was pretty magical, but but but
everything else about that, like like I I have this
thing that I do from doing this too often where
I know to the second how long things have been
going on. It really creeps me out when I do
(36:22):
it in real life, you know, someone will be like,
oh about you know, like like how long do you
think it's gonna I'm like forty seven minutes for fourteen seconds.
But uh, but like I forgot what time. I forgot
where we were, I forgot what time was. I had
no idea that that had gone on that long because
I was just on this forgive the like drug reference
with this mushroom trip with this guy, this totally drug
(36:46):
free mushroom trip, and it was so delightful. I was like, yes,
please tell me more about mushrooms forever.
Speaker 1 (36:54):
And it was further heightened by the fact our lift
driver was.
Speaker 3 (36:58):
There watching, watching it all. He's the only guy I've
ever seen make his own lunch as I was walking
with him because he was like, I haven't eaten yet,
and he just started pulling things off the trees.
Speaker 2 (37:11):
Yeah.
Speaker 1 (37:13):
Yeah, that's also the time I ate that mushroom and
then he was like, oh, probably shouldn't have eaten that,
but it was after technically edible.
Speaker 2 (37:22):
But yeah, he had already chewed and swallowed, and he
was like he did. He encouraged you to taste it.
He didn't tell you not to eat it.
Speaker 1 (37:31):
I was fine, nothing happened. But it's just a man
like well, I've always said the easiest way to kill
me would be poisoning my food, so.
Speaker 2 (37:48):
Oh yeah, and every every single time, I don't know,
like it. It probably does help that we're all pretty
easy to impress and like looking to have a nice time,
which is so great because so many human people aren't.
But holy heck, it's great when you find similar like
minded humans. But right, you know, like like getting to
(38:11):
whenever we have had the opportunity to try someone's food
or to you know, like like go on and experience
with them, like that and be able to talk with
them about it like.
Speaker 1 (38:20):
That's oh, it's so good.
Speaker 2 (38:22):
It's so good because every single time it's been excellent.
Speaker 1 (38:26):
Right, And that's one of the other things about kind
of the excitement people have about sharing what they do
is that, you know, free stuff is always nice, but
we're not like coming in expecting give us this free stuff.
But we've had so many instances where after the interview
they're like, you have to try this, you have to
try this. Can I make you this? Can I get
you this? And it's lovely to see that kind of
(38:48):
passion and excitement about what they're doing and to get
to try it. Yes, but again, like we don't ask.
It's just a really nice nice to see people get
so into what they're doing that they want to share
it with you.
Speaker 4 (39:06):
Yeah, for sure. One of my favorite moments was we
were at MW in Honolulu and we had their take
on spam lusab. It was kind of like a deep
fried version, and I had it and I think I
made like some face and I looked over and I
(39:27):
think Wade what happened to be glancing over at our
table Because the kitchen kind of overlooks the dining room
and he looked so happy that I was enjoying it,
and just like that positive feedback cycle. It was really
cool because yeah, people just want people to have a
good time. It's nice.
Speaker 3 (39:44):
Yeah, their moonfish was one of my favorite dishes I've
ever eaten anywhere.
Speaker 1 (39:48):
Oh, we have had some good dishes, that is true.
Speaker 3 (39:56):
That was when we went to the fish auction. I
remember seeing a moonfish or an opah called for the
first time, I thought I want to eat that. I
never thought that about a fish before. I was like,
I want to eat that. And we went to him
and Dobb that night Delicious and they had it and
it was just as good as I imagined.
Speaker 1 (40:12):
That's been one of the things for me about this
show is that it has as I mentioned earlier, it
has truly changed some things in my life about eating
of like, oh, I know what this is now, or
I want this all the time, or I'm sad I
can't get this anymore. But there's so many dishes that
we've had while traveling that opened my mind to something
I didn't know about and sometimes to my regret because
(40:37):
I cannot get it.
Speaker 2 (40:38):
But yeah, yeah, I regret not living with a supermarket
that has fresh poke bars in it every day. I'm like, wow,
that's really thanks, but it was so good Hawaii for
being so nice? Yeah or right, yeah, Like it makes
(40:59):
me want to travel more. I'm pretty intrinsically stressed out
by travel, but but I just want to go everywhere
and try everything now, even more so than I did before.
Before I was kind of like, what if I stayed
in my room that would be great too, But now
I'm like, no, no, no, let's go. Oh, let's and
and and also like some of the times that we
(41:19):
haven't had a mic running have been wonderful. I don't
know if we if we actually said this out loud,
but I feel like every single time we go to
a new place, you know, like we roll up into
a the local pub or like at a local bar
or something like that, and the first human who we
wind up talking to just lays out the entire town.
Like maybe we're in a cab or just getting a
(41:42):
soda water, and like we meet some human person who
is so passionate about the food and drink in their city,
and they just tell us all about it and we're like,
we're not rolling.
Speaker 3 (41:53):
Yeah, it's like a video game. It's just like welcome traveler. Yeah,
the first person you meet, it's almost like a tutorial. Yeah, it's.
Speaker 2 (42:06):
It's getting a little creepy. I'm like, are people setting
this up? Like? That?
Speaker 1 (42:11):
Is true? Though several times we've like run into somebody
that just knows. They're like, we've got to go here, here,
and here, And in several cases we've taken their advice
and done gone to a restaurant that they suggested, done
something they suggested, because of course they would know better
(42:32):
than us. So that is really cool that that is
a really cool thing that we've experienced.
Speaker 2 (42:42):
There is still more of this discussion left to go,
but first we're going to take one more quick break
for word from our sponsor, and we're back. Thank you sponsor,
and let's get back in.
Speaker 1 (43:02):
Something else I wanted to touch on speaking of is
we have really amazing listeners, and we have had them
since the start, because as we were getting ready to
do this, I was putting some food away and I
was using this like honey bee wrap that was a
(43:23):
listener sent us that in our very first couple of episodes,
and I use it to this day. Like we have
gotten so many gifts that I still have like we
have champagne candles. Those were some of the first things
we got. Oh yeah, we've got exactly Legos, spices, chocolates,
(43:46):
Poroshki coffee, d and d Dies which are so cooluches
and dragons, mrise me and pizza. But also I wanted
to mention with our producers here cats, we've.
Speaker 3 (43:59):
Got so many kick Cats, Like some of the flavors
I don't even understand, like because I can't read a
lot of the action. Like one of them had a
whale on it.
Speaker 2 (44:13):
Yeah, it's not well flavored.
Speaker 1 (44:16):
Wasn't it like a conservation effort to like help the whales.
Speaker 2 (44:21):
Yeah, that was it.
Speaker 3 (44:23):
That's exactly what it tasted like.
Speaker 1 (44:24):
Yeah, helping the whales.
Speaker 2 (44:29):
It's amazing how to capture that essence.
Speaker 1 (44:31):
Yeah, but it's been really lovely to to get the
like we never expected listeners. We love hearing from you,
no matter what. We love that you listen. If it's
not your thing to write in, I get that too.
I'm very shy, so totally understand. But just to shout
out that that has been very nice and that we
have shared it together. This is the thing. When we
(44:52):
get shaven of kick Cats, we divvy them up, yeah,
by flavor, and usually we try to do it together,
like try to try some together. That's really nice.
Speaker 4 (45:07):
Yeah, thanks, So.
Speaker 2 (45:13):
I think I still have like an embarrassingly large Perogi
related T shirt to give to somebody. So that's yeah,
a very coffee T shirt.
Speaker 1 (45:22):
It's a nice T shirt. I'll say that.
Speaker 3 (45:24):
I think I have a Perogi water bottle just all
the progamers you could ever want.
Speaker 1 (45:29):
It's great.
Speaker 4 (45:33):
Yes, I have to make a shout out to the
to the listener who I think sent it to the hosts,
but then it eventually made its way to me a
tin toy of mazinger Z the old like Mecca. That
was the coolest gift ever. So thank you whoever. You are.
Speaker 2 (45:53):
Very specific, but yeah, those are.
Speaker 4 (45:56):
Maybe very happy. That's awesome, the.
Speaker 1 (45:59):
Very specific things. It's it's a wonderful, wonderful thing that
we have found an audience or the audience found us
where they're also on our kind of nerdy, curious kind wavelength.
And they'll be like, oh, you mentioned this random cultural
fact that doesn't really have to do with food. I'm
(46:20):
into it. Let me send you this.
Speaker 2 (46:22):
I know all about it, and here you go like
what oh yeah, yeah, no. I for the record, every
single time that one of y'all writes in I want
to come interview you about your life too, like it's
it's it's y'all, We're just talking about stuff, like you
guys are out there doing stuff and it's so cool.
Speaker 3 (46:39):
Some of you know goats.
Speaker 2 (46:41):
We did an episode on goats recently, Dylan and the
listener mail has been goats. Yeah. I don't think I've
really hung out with one, but now I really want to.
Speaker 1 (46:51):
So Bouncy Atlanta has a lot of I didn't get
into this an episode, but a lot of goats. So
I feel like you could you could find a goat, Lauren,
you want you could make this up?
Speaker 2 (47:08):
Thank you, Thank you for believing in me. Yeah. Yeah,
I believe that there are goats at the goat farms,
so I could probably just go out there right now.
Speaker 1 (47:18):
Yeah, they can happen right now.
Speaker 2 (47:25):
We haven't had to do, but you share that. Oh
heck yeah. We shall also mention like, like we we
would not be able to do this podcast without the
support of the company that we work for, iHeart and
UH and the lovely humans that work with us, and
(47:48):
the union that we are a member of. Go I
heard podcast union and and right, like you know, every
weird ad read that we do pays for the show.
Thank you for listening or skipping through it. That's your
choice whenever you want. But but you know, like like
(48:09):
the humans responsible for that are responsible for us having
a job, and that's so cool.
Speaker 1 (48:14):
Our ads team, they work hard, they work really hard
to do.
Speaker 2 (48:20):
And they're all lovely human people. Yeah, who can also
really throw down.
Speaker 1 (48:29):
I'm getting a really warm, fuzzy feeling in my heart.
Speaker 2 (48:32):
Oh my bad, I'll try to be great.
Speaker 1 (48:38):
Go back to your kill joy corner, Lauren.
Speaker 2 (48:44):
I do love those. I do love those, and I
still can't eat bananas. I ruined those for me. So
here we are.
Speaker 1 (48:49):
That would be if we if we were going into
like a Sadder anniversary special, it would be what foods
have you ruined for yourself?
Speaker 3 (48:58):
Let's save that for eight years?
Speaker 2 (49:01):
Yeah, there you go. You're seven is copper, Your eight
is depression. I like that.
Speaker 1 (49:07):
Yeah, sure, I'm into it. I'm into it. Well. Thank
you so much to Dylan and Andrew for taking this
time to be with us. We know you're super busy,
but you're such an important part of the show and
we love I just love that you're part of our team.
So we thought it was important that you be a
(49:29):
part of this. So thank you.
Speaker 3 (49:32):
So an honor, thank you so much.
Speaker 4 (49:35):
Yeah, it wasn't honor. It's really nice.
Speaker 2 (49:38):
Mhm. It's it is. It is integral. We are we
are merely the voices. You are the people who make
our voices accessible. And you cut out every single time
that I clear my throat, which is like ninety eight
times an episode, curse not to out you, Lauren. I
do puss a lot. I cuss, No, I cuss. I
(50:00):
shocked Annie something.
Speaker 1 (50:01):
Yes, yeah, that was that's the biggest because of some
of you've written in and said do a live show,
And the biggest thing I've come back with is like.
Speaker 5 (50:12):
You know, yeah, but yes, and it would be a
little different. It would be a little different, that's all.
Speaker 2 (50:24):
That's fine, a little little, little tiny bit. But I
can mostly contained myself.
Speaker 1 (50:29):
I enjoy it. I hope this isn't coming off with
some complaint.
Speaker 2 (50:36):
No, no, no, this this is really this is really
the point of this is a long game. Is an
intervention for me.
Speaker 1 (50:46):
I've never heard such words when talking about Ghats.
Speaker 2 (50:53):
I think the very first project that I was on
with Dylan at this place of business that we were
part of was back when we were doing video or
back when we were doing articles, and there was an
article about rude signs, like hand signs in different cultures,
(51:13):
and Dylan was our photographer for this, and he was
just making little little animated bits for each hand gesture
to go with this article. And so it was just
me and like a few other people sitting in a
video studio flipping Dylan off in different languages for like
an hour.
Speaker 3 (51:31):
Yeah. That was fun because then I had to pixelate
all of them so there was sense, so by the
end of it you really could tell what anything was.
That was fun. I hope people got some like frustration
out because I think it was you and Holly and Eves.
Yeah that was fun.
Speaker 2 (51:47):
Oh yeah, yeah, that's a good group. Was yeah. Yeah.
Well they sent out the all call for like who
wants to come do this? And like, I think we
all three immediately were like in in for it. I
think I kept apologizing for you.
Speaker 3 (52:01):
No, it's just just funny when you don't really know
people and you do your first in this kind of
creative work, you do your first project with them, and
like you meet someone and they flip you off. Or
the first time that I had just process with Annie
was taking photos of any throwing knives. Yeah. So it's
like a really cool way to get to know somebody.
Speaker 1 (52:21):
Yeah yeah, And I was like, you can do it,
you can do that this way, which way do you
want it? Like, no one knows. Oh, we have done
a lot in our careers here.
Speaker 2 (52:38):
Have we really have?
Speaker 1 (52:41):
Yes?
Speaker 2 (52:42):
Oh well, thank you, thank you all so much for
being a part of it.
Speaker 1 (52:45):
And cheers to one more at least here where we'll
come back for another anniversary do this again. But yeah,
thank you. That brings us to the end of our
anniversary special. Yeah, so lovely. It was so nice to
(53:06):
get to have this conversation, to have these memories with
each other, to see each other, even though it was
virtually and just yeah, I remember what makes this special
and so nice to work on.
Speaker 3 (53:22):
Yeah.
Speaker 2 (53:22):
It is truly a crazy dream job. Sometimes the emphasis
is on the crazy, but very frequently it is on
the dream.
Speaker 1 (53:30):
Absolutely absolutely, and it takes the team to make the dream.
As they say, well, thank you again to our super
producers for being here and for everything that they have done.
Thanks to you, Lauren, because you were kind of the
(53:51):
one behind this idea, and you were the one that
asked me about it and taught me. And then when
we the traveling, you were the one doing the interviews
and the questions. So thank you.
Speaker 2 (54:07):
Oh no, thank you. That's we are two extremely different
human people who happened to get along very well. Perhaps
perhaps in the quest of eating more food.
Speaker 1 (54:21):
That is how we found each other.
Speaker 2 (54:24):
Oh yeah, oh yeah, yeah, because I was like, oh man,
Annie likes food and she's willing to work for it.
I love this.
Speaker 1 (54:33):
Let's get a show. And seriously, thanks to all of
you listeners. You've been so nice. I remember the first
time I got a message from a listener I was
a new podcaster and it was so kind. So thank you.
You really have supported us, helped us, y'all keep us going.
Speaker 2 (54:55):
Yeah, it is such a weird thing to do what
we are doing right now, and so right just just
hearing from you and hearing your stories and hearing your
responses to each other's stories and getting getting a little
bit of a perspective outside of our weird closet studios
is delightful every time.
Speaker 1 (55:17):
It absolutely is. So if you would like to contact us,
we would love to hear from you. Our email is
hello at savorpod dot com.
Speaker 2 (55:27):
We are also on social media. You can find us
on Twitter, Facebook and Instagram at saver pod and we
do hope to hear from you. Save is production of iHeartRadio.
For more podcasts from my Heart Radio, you can visit
the iHeartRadio app, Apple Podcasts, or wherever you listen to
your favorite shows. Thanks as always to those super producers
Dylan Fagan and Andrew Howard. Thanks to you for listening,
(55:48):
and we hope that lots more good things are coming
your way.
Savor News
Hosts And Creators
Dylan Fagan
Anney Reese
Lauren Vogelbaum
Popular Podcasts
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations.
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
The Nikki Glaser Podcast
Every week comedian and infamous roaster Nikki Glaser provides a fun, fast-paced, and brutally honest look into current pop-culture and her own personal life.