Savor

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/bookishjuliaSee omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

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.See omnystudio.com/listener for privacy information.

This leavened flatbread is traditionally cooked up quick, stuck right to the inside of a blistering-hot tandoor oven. Anney and Lauren dig into the science and history behind naan.See omnystudio.com/listener for privacy information.

Frozen water not only chills our tea and cocktails -- for centuries, it was one of the only ways to keep fresh food from spoiling. In this classic episode: Anney and Lauren dig into the sometimes rocky history and extremely cool science of ice.See omnystudio.com/listener for privacy information.

This international brand of teas and other beverages (including instant soups) all got its start with one Scottish grocer. Anney and Lauren dip into the history and businesses behind Lipton.See omnystudio.com/listener for privacy information.

This complexly savory liquid seasoning is often made with only two ingredients: fish and sea salt. Anney and Lauren get lost in the history and science of nước mắm -- Vietnamese fish sauce.See omnystudio.com/listener for privacy information.

This cheese and the dish made with it are events unto themselves. Anney and Lauren melt over the science and history of raclette.See omnystudio.com/listener for privacy information.

This now-ubiquitous container closure got its start in the 1800s and has been through a lot of innovation since then. Anney and Lauren follow the threads of the science and history of the screw cap (yes, including for wine).See omnystudio.com/listener for privacy information.

This Black father & son duo ran some of the first fancy restaurants in America – and had a stop on the Underground Railroad in their cellar. Anney and Lauren explore the story of Thomas G. Downing and George T. Downing.See omnystudio.com/listener for privacy information.

This small, sweet/tart fruit has been a favorite for millennia across basically the entire Northern Hemisphere. Anney and Lauren bramble on about the botany and history of the raspberry.See omnystudio.com/listener for privacy information.

This simple, hearty dish will give you a serious case of the Mondays (commendatory). Anney and Lauren simmer on the history and cultures behind red beans and rice.See omnystudio.com/listener for privacy information.

This bite-sized treat, made of short-crust pastry filled with pineapple jam, is said to bring good fortune. Anney and Lauren dig into the science and history of Taiwanese pineapple cake.See omnystudio.com/listener for privacy information.

Chicken wings, deep fried and coated in a sauce, are eaten by the billions in the U.S. during the weekend of NFL's Super Bowl. In this classic episode, guest Ramsey Yount joins Anney and Lauren to explore the dish’s history, plus the science of how to make wings extra delicious.See omnystudio.com/listener for privacy information.

This liquor, made with rye grain and usually barrel aged, was the most popular in America for a century before it almost died out. But it lives again! Anney and Lauren distill down the science and history of rye whiskey.See omnystudio.com/listener for privacy information.

Ranch, America's favorite salad dressing, originated on an actual dude ranch. In this classic episode, guest Ben Bowlin joins Anney and Lauren to wrangle the cool American history of ranch as a condiment and flavor -- plus the science behind why it's often served with hot wings.See omnystudio.com/listener for privacy information.

This migrating game bird is a model of quality over quantity. Anney and Lauren go beak to tail with the science and history of the European quail.See omnystudio.com/listener for privacy information.

This leafy herb comes with a dense set of names, varieties, and uses. Anney and Lauren dig into the science and history of Perilla frutescens (sometimes called shiso).See omnystudio.com/listener for privacy information.

This type of home coffeemaker is simple, stylish, and steam powered. Anney and Lauren dip into the science and history of the moka pot.See omnystudio.com/listener for privacy information.

This lumpy dairy product has somehow managed to become divisive, trendy, and old-fashioned all at once. Anney and Lauren stir the pot with the history and science behind cottage cheese.See omnystudio.com/listener for privacy information.

This ostensibly simple bean-and-meat stew inspires deep passions. Anney and Lauren dig into the contested history and vehement variations of cassoulet.See omnystudio.com/listener for privacy information.

This cooking fat made from liquid plant oils is manufactured to be solid at room temperature – and it’s caused a lot of controversy for a cooking fat. Anney and Lauren dip into the science and history behind vegetable shortening.See omnystudio.com/listener for privacy information.

This spiced syrup might be made with lime zest, cloves, almonds, and rum – or none of the above. Anney and Lauren dip into the history and cultures behind falernum.See omnystudio.com/listener for privacy information.

Black-eyed peas, a traditional New Year’s food in the American South, are an important staple all year long around the world. In this classic episode, Anney and Lauren dig into the history of this hardy legume – plus the science of minimizing beans’ musical properties.See omnystudio.com/listener for privacy information.

We can always wax poetic about food, but we’re not the only ones. As a cold-weather treat, we’re offering up a dramatic reading and discussion of Robert Frost’s poem ‘After Apple-Picking’. Read the poem here: https://poets.org/poem/after-apple-pickingSee omnystudio.com/listener for privacy information.

This festive dessert is carefully crafted to look like a fallen log. Anney and Lauren roll with the science and history behind yule logs.See omnystudio.com/listener for privacy information.

This leafy green is a mild, tender cousin of cabbage that goes by many names. Anney and Lauren dig into the science and history of bok choy.See omnystudio.com/listener for privacy information.

This brand of breakfast cereal is widely used in snack mixes, both sweet and savory. Anney and Lauren get in the mix with the science and history of Chex.See omnystudio.com/listener for privacy information.

These marine mollusks can be enjoyed raw, steamed, or cooked into all kinds of dishes. Anney and Lauren pry open the science and history behind hard clams (aka Northern quahogs).See omnystudio.com/listener for privacy information.

This type of pasta with a long, thin cylindrical shape has become a global staple because it’s easy to make, store, and cook – and expound upon with whatever sauce you like. Anney and Lauren untangle the science and history of spaghetti.See omnystudio.com/listener for privacy information.

This culinary nut is a staple the Southern U.S. — and has been since way before such a thing existed. In this classic episode, Anney and Lauren break open the history and cultures behind pecans.See omnystudio.com/listener for privacy information.

This versatile vegetable dish frequently features beans and sweet corn, but part of its appeal is that anything goes. Anney and Lauren take a fresh look at the history and cultures behind succotash.See omnystudio.com/listener for privacy information.

This carbonated beverage made from the tender tips of new spruce branches can be alcoholic or not – but it’s always a bit bracing. Anney and Lauren stick it out through the science and history of spruce beer.See omnystudio.com/listener for privacy information.

These thin, crisp sandwich cookies with a chewy caramel center are a favorite snack of café patrons and endurance athletes alike. Anney and Lauren iron out the science and history of stroopwafels.See omnystudio.com/listener for privacy information.

These golden yellow hand pies are a savory comfort food that’s traveled around the world. Anney and Lauren fill out the history and cultures behind Jamaican patties.See omnystudio.com/listener for privacy information.

Wayfinder invites you to indulge in the art of travel through story, sensation, and self-discovery. Hosted by Daniel Scheffler, veteran travel writer, this immersive new series ventures beyond guidebooks and itineraries into the transformative journeys that reshape how we see the world and ourselves.   Rediscover the beauty and awe-inspiring moments that define life-changing travel. From swimming with whales in Tahiti to savoring local flavors and hidden traditions in Tunisia, each episode captures the heart and humor of adventure through the eyes of real travelers.   Every other week, join Daniel as he explores the experiences that can only be found when we follow our senses, trust our inner compass, and let curiosity lead the way.   Check out Daniel Scheffler's Substack: https://withoutmaps.substack.com/about Follow iHeart's Ruby Studio: https://www.instagram.com/rubyiheart/?hl=enSee omnystudio.com/listener for privacy information.

This fragrant beverage combines (usually green) tea leaves with jasmine flowers just as they bloom. Anney and Lauren dip into the science and history of jasmine tea.See omnystudio.com/listener for privacy information.

The seemingly humble garden pea has soil superpowers, caused a medieval craze, and drove Orson Welles to distraction. Come along with Anney and Lauren as they give world peas a chance in this classic episode.See omnystudio.com/listener for privacy information.

This brand of candy – with crisp layers of peanut buttery toffee and a chocolatey coating – is almost as memorable for its marketing as it is its signature crunch. Anney and Lauren don’t fumble the science and history of Butterfinger.See omnystudio.com/listener for privacy information.

This Halloween tradition has many roots and can take many forms. Anney and Lauren dig into the tricky history and cultures behind trick-or-treating.See omnystudio.com/listener for privacy information.

The meat and tomalley from this large, squat crab are considered delicacies – partially because their populations are slightly mysterious. Anney and Lauren dip into the biology and history of the Dungeness crab.See omnystudio.com/listener for privacy information.