Hello, I'm Annie Reese.

And I'm Lauren Vocalbaum, and we have some news for you intrepid listeners.

Our show Food Stuff, all about the science history and culture of food and drink is relaunching as savor.

That's right. We, along with our super producer Dylan Fagan, are hitting the road to find the stories behind all the things we like to eat and drink.

We will be talking to the culinary creators and eaters of the world to get to the bottom of why we like what we like and how we can find more of those things.

On our first trip, we went to Asheville, North Carolina, a city that pulled itself out of a 70-year

economic depression with beer and food.

When I grew up in Ashevilleful, this was not the place to be.

It was a place your mom told you that you hadn't lost anything,

you didn't need to go back to fine.

We spoke to Brewers, chefs, distillers, farmers, foragers, historians, and journalists who've all been a part of this turnaround.

We'll be talking about a lot of stuff, the medieval techniques going into some of their most talked

about new beers and booze.

How tuberculosis, yes tuberculosis, helped cement Asheville as a tourist town.

Some of the things made possible and or delicious by bacteria and yeast poop.

Cheese.

Chocolate.

The aforementioned beer and booze.

There is power and beer because it collects people and people are happy about it

and they love to contribute to things.

So while you're doing a

beer if you can do another great thing it just elevates everything.

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