In the U.S., the National School Lunch Program helps feed over half of the nation’s students, creating a baseline for how (and what) millions of kids eat. Anney and Lauren serve up the history socialized school lunch programs. See omnystudio.com/listener for privacy information.
The Herbaceous Parsley Episode
2026-03-27 | 39 min.
This herb brings pizzaz to all kinds of dishes – and not just as a garnish. Anney and Lauren dig into the science and history of parsley. See omnystudio.com/listener for privacy information.
Hedging on Sloe Gin
2026-03-25 | 38 min.
This ruby-red liqueur gets its color and flavor from the fruit of a plant most often grown as a hedgerow. Anney and Lauren dip into the science and history of sloe gin. See omnystudio.com/listener for privacy information.
The No-Nonsense Naan Episode
2026-03-19 | 36 min.
This leavened flatbread is traditionally cooked up quick, stuck right to the inside of a blistering-hot tandoor oven. Anney and Lauren dig into the science and history behind naan. See omnystudio.com/listener for privacy information.
Savor Classics: Ice
2026-03-14 | 46 min.
Frozen water not only chills our tea and cocktails -- for centuries, it was one of the only ways to keep fresh food from spoiling. In this classic episode: Anney and Lauren dig into the sometimes rocky history and extremely cool science of ice. See omnystudio.com/listener for privacy information.
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?
Sverige