This Andean seed has seen a global boom in use as a grain substitute over the past couple of decades. Anney and Lauren sort through the science and history of quinoa.

 Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

This Andean seed has seen a global boom in use as a grain substitute over the past couple of decades. Anney and Lauren sort through the science and history of quinoa. Learn more about your ad-choices at <a href="https://www.iheartpodcastnetwork.com">https://www.iheartpodcastnetwork.com</a>

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

This Andean seed has seen a global boom in use as a grain substitute over the past couple of decades. Anney and Lauren sort through the science and history of quinoa.

Quinoa: Going Against the Grain

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/e2ba948a-fee0-4d05-bd96-ae2701796ffb/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

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.

Hedging on Sloe Gin

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

Quinoa: Going Against the Grain

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