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.

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.

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?

Savor

Hedging on Sloe Gin

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/3e2f238e-a93d-4c52-8fea-b41801164a69/transcript

The practice of preserving foods can come from necessity, but it can also be a creative release, a community resource, and even a revolutionary act. In this interview, we chat with Dr. Julia Skinner about the making of her new book, ‘Essential Food Preserving: The Comprehensive Guide’.

You can find the book here: https://bookshop.org/a/103396/9781635868029

Julia's newsletter on assessing food preserving resources: https://root-kitchens.com/not-all-food-preserving-resources/

And her reading lists, including one with her other books: https://bookshop.org/shop/bookishjulia

The practice of preserving foods can come from necessity, but it can also be a creative release, a community resource, and even a revolutionary act. In this interview, we chat with Dr. Julia Skinner about the making of her new book, &lsquo;Essential Food Preserving: The Comprehensive Guide&rsquo;. You can find the book here: <a href="https://bookshop.org/a/103396/9781635868029.">https://bookshop.org/a/103396/9781635868029</a> Julia's newsletter on assessing food preserving resources: <a href="https://root-kitchens.com/not-all-food-preserving-resources/">https://root-kitchens.com/not-all-food-preserving-resources/</a> And her reading lists, including one with her other books: <a href="https://bookshop.org/shop/bookishjulia">https://bookshop.org/shop/bookishjulia</a>

Interview: Preserving the Past and the Future

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/dd0d6617-5ab9-401a-8f0d-b4260188d8c0/transcript

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.

In the U.S., the National School Lunch Program helps feed over half of the nation&rsquo;s students, creating a baseline for how (and what) millions of kids eat. Anney and Lauren serve up the history socialized school lunch programs.

School Lunches: Food for Thought

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/04c90226-f5d1-415d-8f3c-b421015e5ab4/transcript

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.

This herb brings pizzaz to all kinds of dishes &ndash; and not just as a garnish. Anney and Lauren dig into the science and history of parsley.

The Herbaceous Parsley Episode

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/eba5528a-f5ed-4296-a8ca-b41a01799558/transcript

Hedging on Sloe Gin

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