This useful culinary nut has a surprising structure and a plethora of names. Anney and Lauren shell out the science and history behind English walnuts.

This useful culinary nut has a surprising structure and a plethora of names. Anney and Lauren shell out the science and history behind English walnuts.

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

The Cracking English Walnut Episode

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/5fe351a2-edb2-4af8-998f-b213001af1e7/transcript

The venison and other products from these large, quick mammals has been an important (if sometimes controversial) part of North American cultures for millennia. Anney and Lauren explore the science and history surrounding white-tailed deer. Including, yes, ‘Bambi’, with an aside into the Poohniverse.

The venison and other products from these large, quick mammals has been an important (if sometimes controversial) part of North American cultures for millennia. Anney and Lauren explore the science and history surrounding white-tailed deer. Including, yes, ‘Bambi’, with an aside into the Poohniverse.

White-Tailed Deer: The Buck Stops Here

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/41008a47-1d64-4675-977c-b21401844d63/transcript

We’ve talked before about food in horror – and now Anney has a treat for you. In this special episode, we present a short story from the horror anthology podcast ‘Aaron Mahnke’s 13 Days of Halloween’ and discuss how the sausage was made. (You can find the full series at https://www.grimandmild.com/13days, or wherever you get your podcasts.)

We’ve talked before about food in horror – and now Anney has a treat for you. In this special episode, we present a short story from the horror anthology podcast ‘Aaron Mahnke’s 13 Days of Halloween’ and discuss how the sausage was made. (You can find the full series at <a href="https://www.grimandmild.com/13days">https://www.grimandmild.com/13days</a>, or wherever you get your podcasts.)

A Savorween Snack: ‘Red Velvet’

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/d1328b16-e71e-43b1-90a0-b20d01611df3/transcript

This chewy, tender cheese gets its stretch from the production process and its richness from the buffalos themselves. Anney and Lauren dig into the science and history behind buffalo mozzarella.

This chewy, tender cheese gets its stretch from the production process and its richness from the buffalos themselves. Anney and Lauren dig into the science and history behind buffalo mozzarella.

Buffalo Mozzarella: Go Your Own Whey

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/549cccd1-1a13-46f8-80a9-b20b01872249/transcript

The Cracking English Walnut Episode

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