This savory sausage, often served at breakfast, traditionally gets its rich color and flavor from blood. Anney and Lauren dig into the history and etymology of black pudding.

This savory sausage, often served at breakfast, traditionally gets its rich color and flavor from blood. Anney and Lauren dig into the history and etymology of black pudding.

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

It’s a Nice Day for a Black Pudding

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/31c7015a-3028-4d40-aa2a-ae58013d05c0/transcript

These large game fish, prized for their mild, firm meat, can travel thousands of miles a year through the world’s warm oceans. Anney and Lauren dip into the biology and history of mahi mahi.

These large game fish, prized for their mild, firm meat, can travel thousands of miles a year through the world&rsquo;s warm oceans. Anney and Lauren dip into the biology and history of mahi mahi.

Going Strong with Mahi Mahi

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/c8497cd5-a796-470e-86f8-b42d01559052/transcript

This wide category of chewy candies comes in all kinds of flavors and shapes, and can get their bounce from a bunch of different ingredients. Anney and Lauren dig into the history and science behind gummy candies, from baby to bear to bean and beyond.

This wide category of chewy candies comes in all kinds of flavors and shapes, and can get their bounce from a bunch of different ingredients. Anney and Lauren dig into the history and science behind gummy candies, from baby to bear to bean and beyond.

Gummy Candy: A Mixed Bag

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/b6601f52-554e-4e74-a063-b42b01684af1/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

It’s a Nice Day for a Black Pudding

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