Savor

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Latest Episodes:

On the Sidelines with Food-Themed Mascots Feb 13, 2023

Show notes

Crawfish, corncobs, biscuits, and s’mores – we’re not putting together a menu; these are all sports teams’ mascots. Anney and Lauren explore the fabulous, surreal, silly world of anthropomorphic food-themed sports mascots.

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The Cool Story of Coleslaw Feb 08, 2023

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This surprisingly wide category of cabbage salads is a classic side dish/topping precisely because it’s so adaptable. In this sponsored episode, Anney and Lauren dig into the culture and history of coleslaw.

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The Joy of ‘The Joy of Cooking’ Feb 06, 2023

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This classic cookbook, revered today, was originally self-published by an admittedly bad cook. Anney and Lauren flip through the history of ‘The Joy of Cooking’ and author Irma S. Rombauer’s family legacy.

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The Meady T’ej Episode Feb 03, 2023

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This effervescent honey wine can boast flavors from herbal to tart to funky depending on the preferences and process of its many makers. Anney and Lauren dip into the science and history of t’ej.

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All of Our Geoducks in a Row Jan 27, 2023

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This curiously shaped mollusk is the largest species of digging clam in the world – and a delicacy wherever it’s served. Anney and Lauren let it all hang out with the science and history of the geoduck.

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Limburger: That’s Putting It Mildly Jan 27, 2023

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This cheese is famously stinky but actually very mild in flavor. Anney and Lauren dig into the science and history of limburger cheese.

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The Lucky Lotus Root Episode Jan 20, 2023

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This lace-like, semiaquatic rhizome has worked its way into all kinds of dishes – some of which are specialties for the Lunar New Year. Anney and Lauren dig into the science and history around lotus roots.

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The Creamy Dreamy Tahini Episode Jan 20, 2023

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The simplicity of this sesame seed paste belies the depth of flavor and texture it brings to everything it touches. Anney and Lauren dip into the science and history of tahini.

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Savor Classics: Bagels Jan 13, 2023

Show notes

For what seems on the (toroid) surface to be a humble bread product, bagels can inspire a lot of nostalgia -- and strong opinions. In this classic episode, Anney and Lauren explore the history and baking science behind bagels.

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Mofongo: We Did the Mash Jan 12, 2023

Show notes

This savory starchbomb of fried, mashed green plantains exemplifies how various cultural influences came together to form modern Puerto Rico. Anney and Lauren dig into the history and cultures behind mofongo.

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