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.
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54:12
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54:12
Dungeness Crab: Claw and Order
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.
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42:05
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42:05
The Killer Halloween Marketing Episode
During spooky season, when the veil is thin, the undead may walk – and marketers run with it. Anney and Lauren present the creepy and the kooky of Halloween seasonal food and beverage marketing.See omnystudio.com/listener for privacy information.
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33:07
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33:07
Falling for Butternut Squash
This seasonal staple was designed to be an easygoing addition to dishes both savory and sweet. Anney and Lauren cozy up to the history and botany behind butternut squash.See omnystudio.com/listener for privacy information.
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30:32
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30:32
Provolone: Talk Curdy to Me
This cheese made from stretched curds can be eaten young and tender or aged and sharp. Anney and Lauren melt over the science and history of provolone.See omnystudio.com/listener for privacy information.
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?
South Africa