This poultry has taken a dive in popularity in some places, but it's still considered a delicacy in others. Anney and Lauren swoop through the agriculture and history behind squab (i.e., young pigeon). See omnystudio.com/listener for privacy information.

The Pigeonholed Squab Episode

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?

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This bright-hot stew can come out a number of ways thanks to the many culinary influences that have gone into it. Anney and Lauren marinate on the history and cultures behind vindaloo. See omnystudio.com/listener for privacy information.

In the Stew with Vindaloo

This crumbly mountain cheese may not melt, but it’s the perfect finishing touch on all kinds of snacks, sides, and meals. Anney and Lauren dig into the science and history of cotija cheese. (p.s. Since I forgot to say it in the episode, here you go: BACTERIA POOOOOOOOP --LV) See omnystudio.com/listener for privacy information.

Cotija: Worth Its Salt

These pieces of movie merchandise are far more than a way to hold popcorn. Anney and Lauren dig into the history and popularity of popcorn buckets. See omnystudio.com/listener for privacy information.

The Blockbuster Popcorn Bucket Episode

Wines in this wide, complicated category are flavored with herbs and spices, stabilized with liquor, and sweetened (a lot or a little). Anney and Lauren dip into the history and cultures behind vermouth. See omnystudio.com/listener for privacy information.

The Truth About Vermouth

These wild members of the onion family have catapulted from local favorite to foodie phenomenon. Anney and Lauren dig into the science and history of ramps. See omnystudio.com/listener for privacy information.

The Pigeonholed Squab Episode

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