Cate in the Kitchen Podcast

This week we're joined once again by Tom to talk about our whirlwind weekend in Cambridge. We talk food, night life, museums, punting and much more.

This week we talk to Jess from B&H Food Partnership all about The Community Kitchen, an inspirational new initiative that they're currently crowdfunding for. We talk all things community and food and how the two are so important in connection to one another.

This week we're joined by Jenna, local vegan pop up chef and caterer, to talk about the ins and outs of running a supper club and how she got started.

This week we talk to Emma, beloved friend and first-time pregnant woman. We chat pregnancy cravings, how to approach the whole gender thing in 2018, body image during pregnancy and.. I'm pretty sure Kim Kardashian worms her way into the conversations, too.

This week we're talking to Georgia, a *real life vegan* and long time friend of mine. I wanted to get her (calm, rational) perspective on some of the wider issues surrounding veganism without entering into a heated debate. We cover aggression, ideals, end-of-civilisation-as-we-know-it scenarios and hot tips for going vegan.

This week I'm joined by Tom (my boyfriend) to discuss how to get the most out of a weekend in Copenhagen. We talk public transport, countryside walking trails and where to get the best tourist selfies - plus much, much more. This is the first of what will be a series each time we go somewhere new.

This week I talk to Helen, founder of Knob Butter. We discuss being a small business owner in Brighton, how one goes about making butter in their kitchen and what it's like to come up against vegans when you work in the dairy industry.

This week I'm joined by my Grandparents to discuss how food as changed from the fifties right through to now.

This week I talk to Charlotte, proud Northerner, about the different between food up North and down South.

In the pilot episode of CITK Podcast, I talk with my friend Rebecka about Christmas traditions in Sweden. We cover everything from pickled herring to dipping bread in gammon water.