This is an IHeart podcast.

Guaranteed Human.

Hello, and welcome to Savor,

prediction of IHeart Radio.

I'm Annie Reese.

And I'm Lauren Vogelbaum, and today we have an episode for you about vegetable shortening.

Yes, and it is our first episode of 2026.

And Lauren, you came out swinging with this.

Yeah, I did.

I was like, why not challenge yourselves?

And then I was like, why did I challenge yourselves?

But yeah, here we are.

Here we are, and we have a lot of science uh to go through i love when it's a very science specific episode and then in the history section i'm trying

my darnedest to to explain it in very simple terms.

But I know that you've got the details.

Yeah, yeah.

Yeah, I love, you know, we always have a pretty full outline for our episodes.

And I love it when there are an equal page count for my sciencey section and your history section um i'm like oh oh i just gave my

because i i'm the one who suggests the topics generally so i I was like, oh, I just gave myself a lot of

homework, didn't I? Oh, okay. That was a choice. It was a choice. I, uh, we're going to get

into this more. Um, usually Crisco is probably the first thing people think about a lot of people think about with

vegetable shortening's. I don't recall it being in my house. We were a very big margarine household,

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