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    Arts

    Savor

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

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    Latest Episodes:
    The Popular Poppy Seed May 06, 2020
    Show notes

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

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    Savor Knows the Muffin, Man May 02, 2020
    Show notes

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

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    Interview: Food Is a Universal Language Apr 30, 2020
    Show notes

    Hawaiian foodways have intersected with immigrants’ and colonists’ influences to create delicious local dishes. On Oahu, we spoke with Highway Inn restaurant owner Monica Toguchi Ryan about history, generosity, making do, and cooking with aloha.

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    Cocktail Hour: The Collins Apr 24, 2020
    Show notes

    This classic cocktail of spiked sparkling lemonade may have been born from a popular 19th-century hoax. Anney and Lauren explore the strange history of the Collins – including Tom, John, and other varieties.

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    Savor Classics: Julia Child Apr 23, 2020
    Show notes

    Although she didn't even start cooking until her late 30s, Julia Child is known for bringing the art of French cuisine into American home kitchens. Anney and Lauren trace the life of the TV icon in this classic episode.

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    Unboxing Girl Scout Cookies Apr 17, 2020
    Show notes

    The cookies that Girl Scouts sell as a fundraiser each year have gained a mythic quality and epic following. Anney and Lauren dig into the sweet history (and psychology) behind Girl Scout Cookies.

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    The Power of Sauerkraut Apr 16, 2020
    Show notes

    This simple dish of fermented cabbage adds depth of flavor to meals as an ingredient, side dish, or condiment. Anney and Lauren explore the bacterial science and bubbling history behind sauerkraut.

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    A Peep at Easter Eggs Apr 11, 2020
    Show notes

    Decorating eggshells predates written history and has been linked to Easter celebrations for a thousand years. Anney and Lauren explore how Easter eggs became a tradition, how they became chocolate, and why a rabbit is said to bring them.

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    Springing for Asparagus Apr 09, 2020
    Show notes

    This vegetable has long been prized for its flavor, appearance, and effect on our urine. Yep. Anney and Lauren explore the spirited history and science of asparagus.

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    Food Banks, Pantries and Soup Kitchens from Soup to Nuts Apr 03, 2020
    Show notes

    Organizations that help fight food insecurity are more important than ever in times of crisis. Anney and Lauren explore the history and modern workings of food banks, food pantries, and soup kitchens.

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