The neon-red cherries of our childhood bear little resemblance to the original maraschino cherries. In this classic episode, Anney and Lauren take a pitiless look at the science and history of both, including how the classic type is making a comeback.

The neon-red cherries of our childhood bear little resemblance to the original maraschino cherries. In this classic episode, Anney and Lauren take a pitiless look at the science and history of both, including how the classic type is making a comeback.

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

Savor Classics: Maraschino Cherries

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/d762c387-c554-4eed-b582-b1b900083f65/transcript

This brand of fruit-based products was the first to successfully NOT ferment grape juice in the 1800s. Anney and Lauren dip into the twisting history of Welch’s.

This brand of fruit-based products was the first to successfully NOT ferment grape juice in the 1800s. Anney and Lauren dip into the twisting history of Welch’s.

Grape Scott! The Welch’s Episode

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/9d4e8255-9d34-4247-82f1-b1ba000e19c3/transcript

This bitter root vegetable is often roasted and used to make hot beverages, like chicory coffee. Anney and Lauren dig up the science and history of root chicory.

This bitter root vegetable is often roasted and used to make hot beverages, like chicory coffee. Anney and Lauren dig up the science and history of root chicory.

Getting to the Bottom of the Chicory Root

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/6f5deedb-8549-4fee-9a8f-b1b7018315a4/transcript

This type of animal fat, housed inside bones, lends silky richness to soups, stews, and simple toast -- and eating it may be how humans evolved in the first place. Anney and Lauren celebrate the science and history of bone marrow.

This type of animal fat, housed inside bones, lends silky richness to soups, stews, and simple toast -- and eating it may be how humans evolved in the first place. Anney and Lauren celebrate the science and history of bone marrow.

B-b-b-b-b-bad to the Bone Marrow

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/d3cdd34a-c67c-49c2-b7d9-b1b2001a4094/transcript

Savor Classics: Maraschino Cherries

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