Fresh food and clean water are necessary for human health and productivity, but many people lack access due to systemic problems with infrastructure, education, and opportunity. We skim the surface of food and water policy in New Orleans and beyond.
Rapper and Wu-Tang Clan member Raekwon got his nickname from the flavor he brings to his music, but it could just as easily refer to his passion for food. In this bonus interview, listen in as the Savor team catches up with Raekwon at A3C 2018.
Alligator seems like an unlikely food source, but it’s been enjoyed for millennia. Anney and Lauren play investigators (not sorry) into the history, habits, and amazing (U.S.) ecological recovery of alligators.
Variations on this festive Mardi Gras cake are served during Carnival season around the world, so how did the New Orleans version come to be? Anney and Lauren dig into the history and traditions surrounding king cake and Mardi Gras.
Okra is both prized and demonized for its goo – the vegetable thickens stews beautifully, but some find it slimy. Learn the history and slime science behind okra (including how to cut back on the goo when you cook it).
Fried potatoes in their many forms are one of the world’s most popular side dishes. (Or main dishes, we’re not judging.) Anney and Lauren explore the uncertain history and intense science of French fries.
This city invented (or, at least, popularized) a legion of cocktails. Anney and Lauren dip into the history that made New Orleans’ drinking culture possible, and explore the Sazerac, the Ramos gin fizz, and the French 75 in particular.
This iconic, sharable British candy bar is consumed at a rate of billions per year in hundreds of flavors around the world. Anney and Lauren chat about Kit Kat’s history, psychology, and structural science.