Savor

As we finish out our miniseries on Asheville, NC, we wanted to share a few more stories about the flavor of the city -- and what challenges it faces in the future.  Learn more about your ad-choices at https://www.iheartpodcastnetwork.com See omnystudio.com/listener for privacy information.

Chocolate's main ingredients, cacao & sugar, have a long history as crops that can be harmful to their farmers and environments. So what does it take to make chocolate responsibly? We talk with Asheville chocolate makers about their journey to bean-to-bar. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com See omnystudio.com/listener for privacy information.

Candy corn is the second most popular Halloween candy in the U.S. -- and probably the most divisive. Anney and Lauren dig into the history of how candy corn rose to fame (or infamy), plus explore the science of how it's made. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com See omnystudio.com/listener for privacy information.

Amari, bitter liquors long loved in Europe, are catching on and even being made here in the States. Anney & Lauren delve into the weird history of amaro with help from an Asheville producer – and present the ghost story that inspired their name. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com See omnystudio.com/listener for privacy information.

Chef Meherwan Irani brought Indian street food to the mountains of Appalachia and the heart of the South. In this interview, we talk with him about how these foods remix and resonate through the cultures they touch, and how food has shaped humanity. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com See omnystudio.com/listener for privacy information.

Mayonnaise may be the spread that binds sandwiches together, but it seriously divides opinion: Which brand is best? Does it deserve to be there at all? Anney & Lauren get into the thick of the history and science behind mayo. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com See omnystudio.com/listener for privacy information.

Food unites humanity, but the food industry can be a divisive place to work. We look at Asheville as a microcosm of the issues plaguing U.S. food and restaurant workers -- and of how we can come together to help solve those issues. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com See omnystudio.com/listener for privacy information.

Chef Elliott Moss brought whole-hog, wood-coal, Eastern Carolina barbecue to Asheville. In this interview, we cover the comfort of ‘cue (and other classic Carolina dishes), his inspirations, and how a BBQ restaurant wound up being his artistic outlet. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com See omnystudio.com/listener for privacy information.

Southern biscuits are the fluffy, flaky stuff of dreams, but they're a fairly new invention. Anney and Lauren explore how these biscuits came to be, how to make them at home, and why ‘biscuit’ in British English is a different baked good entirely. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com See omnystudio.com/listener for privacy information.

Why do we form such strong emotional attachments to certain foods? Anney & Lauren explore the science and history of nostalgia and comfort food -- plus, we take a dip into the hotly debated, heavily nostalgic notion of what Carolina barbecue really is. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com See omnystudio.com/listener for privacy information.

Mushroom expert Alan Muskat, a self-described mycomedian, is a professional forager (and likes puns at least as much as we do). In this bonus interview, he takes us out foraging in Western North Carolina to share his experience and philosophy. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com See omnystudio.com/listener for privacy information.

These trumpet-shaped mushrooms, long prized for their delicate flavor and seafood-esque texture, resist being farmed. Anney and Lauren dig into the history and science of foraging for this fungus. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com See omnystudio.com/listener for privacy information.

A truly unique meal doesn't have to be fancy -- it might just be made from ingredients that you can only get in a particular time and place. Anney & Lauren talk to chefs and foragers about the artistic science of using terroir to make a meal. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com See omnystudio.com/listener for privacy information.

Post-Prohibition, Asheville had zero legal breweries until Highland Brewing opened in 1994. We interviewed Leah Wong Ashburn, the second-generation family owner, about how the brewery has changed -- and how beer changed the city for the better. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com See omnystudio.com/listener for privacy information.

India Pale Ales rule the American craft beer market and don't seem in danger of being usurped by another style anytime soon. But why? Anney and Lauren explore the colonial history and bitter science behind IPAs. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com See omnystudio.com/listener for privacy information.

Asheville's breweries are integral to its community -- and a microcosm of craft beer in America. Anney and Lauren dive into the history of how this came to be, plus the science of sour and funky beers, with help from the brewers themselves. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com See omnystudio.com/listener for privacy information.

Historian and Ashville native Kevan Frazier has seen a lot of the city's changes -- and he’s studied the rest. Here's our more-or-less full intereview with Kevan, covering how Asheville went from railroad stop to health resort to Beer City, USA. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com See omnystudio.com/listener for privacy information.

Several cultures claim hummus as their own invention, but all agree that the dish (although seen as a hippie/health food in the West) soothes the soul. Anney and Lauren explore the contentious history of hummus. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com See omnystudio.com/listener for privacy information.

Beer and food pulled this Southern/Appalachian city out of 70 years of economic depression. Anney and Lauren, along with a bevy of guides, explore the edible history and science of keeping Asheville weird. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com See omnystudio.com/listener for privacy information.

Even though gold has no flavor and no nutritional benefits, people have been eating gold pretty much forever. Anney and Lauren mine the AUdacious ancient and modern practice of consuming gold. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com See omnystudio.com/listener for privacy information.

FoodStuff has big news: We're relaunching as Savor! Hosts Anney and Lauren are going on the road with Producer Dylan to interview culinary creators and consumers about how they eat – and why – starting 9/26. (Our RSS feed isn't changing, just our name!) Learn more about your ad-choices at https://www.iheartpodcastnetwork.com See omnystudio.com/listener for privacy information.

Even though it's a cold case, the origin story of the ice cream sundae is hotly debated. Anney and Lauren have the scoop on the competing tales behind ice cream sundaes. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com See omnystudio.com/listener for privacy information.

Pickled cucumbers were Cleopatra's favorite beauty food and the main business of the guy who named the Americas. Anney and Lauren explore the long history and bacteria-laden science of pickles. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com See omnystudio.com/listener for privacy information.

Plums have played a major role in cultures' arts and diets for millennia, all around the world. Anney and Lauren plumb the science and history of this seriously multipurpose fruit. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com See omnystudio.com/listener for privacy information.

Putting lots of food on a long table isn't new, but the all-you-can-eat buffet restaurant is a very 20th-century, very American concept. Anney and Lauren explore the history and science of going your own way with the buffet. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com See omnystudio.com/listener for privacy information.