Podcasts about bbc audio

Emily Pilbeam presents a mixtape of her personal selection of tracks from BBC Introducing, including Sean Trelford, Two Man Lift, Mandy, Indiana, Lime Garden, Lande Hekt, Aimée Fatale, The Itch, Shale, Indoor Foxes, House Proud, Crimewave, and a new Track of the Week by Elanor Moss. Plus there's highlights from the BBC Introducing Stage at Live at Leeds 2025 with live music from Goodnight Louisa and The Orchestra (For Now).Produced in Salford by BBC Audio for BBC Radio 6 Music.

Conflict Resolution Beyond the International Relations Paradigm: Evolving Designs as a Transformative Practice in Nagorno-Karabakh and Syria (Ibidem Press, 2017) holds the promise of freeing approaches and policies with regard to politics of identity from the fatalistic grip of realism. While the conceptual literature on identity and conflicts has moved in this alternative direction, conflict resolution practice continues to rely on realist frames and acts as an unwanted auxiliary to traditional International Relations (IR). Perpetuation of conflict discourses, marginalization, and exclusion of affected populations are widespread. They are caused by the over-reliance of conflict resolution practice on the binary frames of classic IR paradigms and also by the competitive and hierarchical relationships within the field itself. Philip Gamaghelyan relies on participatory action research (PAR) and collective auto-ethnography to expose patterns of exclusion and marginalization as well as the paradoxical reproduction of conflict-promoting frames in current conflict-resolution practice applied to the Nagorno-Karabakh and Syrian crises. He builds on the work of post-modernist scholars, on reflective practice, and on discourse analysis to explore alternative and inclusive strategies with a transformative potential through reflections and actions customary for PAR. The IR discipline, that has dominated policy-making, is only one possible lens, and often a deficient one, for defining, preventing, or resolving contemporary conflicts wrapped in identity politics. Other conceptual frameworks can help to rethink our understanding of identity and conflicts and reconstruct them as performative and not static phenomena. These transformative frameworks are increasingly influential in the conflict resolution field and can be applied to policy-making. ABOUT THE AUTHOR Philip Gamaghelyan is an Associate Professor at the Joan B. Kroc School of Peace Studies at the University of San Diego. He has served as Director of the Master's Program in Conflict Management and Resolution, the Graduate Certificate in Mediation, and the Security Studies concentration. His teaching spans conflict analysis and resolution, mediation, media and conflict, nationalism and conflict, and intervention design, among other areas. Dr. Gamaghelyan is a conflict resolution scholar-practitioner and co-founder of the Imagine Center for Conflict Transformation, where he also serves on the Board of Directors. He is the Managing Editor of Caucasus Edition: Journal of Conflict Transformation (www.caucasusedition.net). His practical and research experience extends across the post-Soviet states of Ukraine, Armenia, Azerbaijan, and Georgia, as well as Turkey, Syria, and other conflict-affected regions, where he has worked with policymakers, journalists, educators, and civil society leaders. His current research focuses on the critical re-evaluation and redesign of conflict resolution interventions in the 21st century, as well as on shaping the future of peace studies and peace practice. Areas of Expertise: Structural and symbolic violence, Ethnically-framed conflicts, Methodological innovations and intervention design in conflict resolution practice, Discourse analysis, Action research, Conflicts in Russia and Erurasia Coming Up Soon - Recently, Professor Philip Gamaghelyan was featured on BBC Audio discussing the recent Armenia-Azerbaijan peace talks that were held at the White House. In the coming days, this academic and grassroots organizer associated with the School of Peace Studies at the University of San Diego will join our PodCast to discuss his incredible publication titled Conflict Resolution Beyond the International Relations Paradigm. Evolving Designs as a Transformative Practice in Nagorno-Karabakh and Syria (2017). His expertise spans conflict analysis and resolution, mediation, media and conflict, nationalism and conflict, and intervention design, among other areas Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Conflict Resolution Beyond the International Relations Paradigm: Evolving Designs as a Transformative Practice in Nagorno-Karabakh and Syria (Ibidem Press, 2017) holds the promise of freeing approaches and policies with regard to politics of identity from the fatalistic grip of realism. While the conceptual literature on identity and conflicts has moved in this alternative direction, conflict resolution practice continues to rely on realist frames and acts as an unwanted auxiliary to traditional International Relations (IR). Perpetuation of conflict discourses, marginalization, and exclusion of affected populations are widespread. They are caused by the over-reliance of conflict resolution practice on the binary frames of classic IR paradigms and also by the competitive and hierarchical relationships within the field itself. Philip Gamaghelyan relies on participatory action research (PAR) and collective auto-ethnography to expose patterns of exclusion and marginalization as well as the paradoxical reproduction of conflict-promoting frames in current conflict-resolution practice applied to the Nagorno-Karabakh and Syrian crises. He builds on the work of post-modernist scholars, on reflective practice, and on discourse analysis to explore alternative and inclusive strategies with a transformative potential through reflections and actions customary for PAR. The IR discipline, that has dominated policy-making, is only one possible lens, and often a deficient one, for defining, preventing, or resolving contemporary conflicts wrapped in identity politics. Other conceptual frameworks can help to rethink our understanding of identity and conflicts and reconstruct them as performative and not static phenomena. These transformative frameworks are increasingly influential in the conflict resolution field and can be applied to policy-making. ABOUT THE AUTHOR Philip Gamaghelyan is an Associate Professor at the Joan B. Kroc School of Peace Studies at the University of San Diego. He has served as Director of the Master's Program in Conflict Management and Resolution, the Graduate Certificate in Mediation, and the Security Studies concentration. His teaching spans conflict analysis and resolution, mediation, media and conflict, nationalism and conflict, and intervention design, among other areas. Dr. Gamaghelyan is a conflict resolution scholar-practitioner and co-founder of the Imagine Center for Conflict Transformation, where he also serves on the Board of Directors. He is the Managing Editor of Caucasus Edition: Journal of Conflict Transformation (www.caucasusedition.net). His practical and research experience extends across the post-Soviet states of Ukraine, Armenia, Azerbaijan, and Georgia, as well as Turkey, Syria, and other conflict-affected regions, where he has worked with policymakers, journalists, educators, and civil society leaders. His current research focuses on the critical re-evaluation and redesign of conflict resolution interventions in the 21st century, as well as on shaping the future of peace studies and peace practice. Areas of Expertise: Structural and symbolic violence, Ethnically-framed conflicts, Methodological innovations and intervention design in conflict resolution practice, Discourse analysis, Action research, Conflicts in Russia and Erurasia Coming Up Soon - Recently, Professor Philip Gamaghelyan was featured on BBC Audio discussing the recent Armenia-Azerbaijan peace talks that were held at the White House. In the coming days, this academic and grassroots organizer associated with the School of Peace Studies at the University of San Diego will join our PodCast to discuss his incredible publication titled Conflict Resolution Beyond the International Relations Paradigm. Evolving Designs as a Transformative Practice in Nagorno-Karabakh and Syria (2017). His expertise spans conflict analysis and resolution, mediation, media and conflict, nationalism and conflict, and intervention design, among other areas Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/world-affairs

They say breakfast is the most important meal of the day - but what happens when thousands of children arrive at school too hungry to learn? In this programme, Jaega Wise looks into how the Government's new free breakfast club scheme is being rolled out across England, seven months into a trial involving 750 primary schools. While the policy which aims to tackle hunger and improve attendance is welcomed by all, schools and campaigners raise questions about it's future funding and the exclusion of secondary schools and some special school pupils.At Holy Trinity Church of England School in Tottenham, Jaega visits a breakfast club being run in partnership with Chefs in Schools, where hot food is cooked fresh each morning in the same kitchen that serves lunch. In Weston-super-Mare, headteacher Marie Berry explains why her school's breakfast club is a lifeline for families - and why she's keen to be included in the new scheme. Campaigners at Sustain argue breakfast clubs could be a powerful tool to support local food producers and promote sustainable sourcing - and urge the Government to back that vision.We also hear from the charity Magic Breakfast, which provides food to 300,000 children at breakfast clubs every day, and from Olivia Bailey MP at the Department for Education. Food writer Michael Zee of @SymmetryBreakfast discusses Britain's breakfast culture, and why we so often eat the same thing every day.Presented by Jaega Wise Produced by Natalie Donovan for BBC Audio in Bristol.

Emily Pilbeam presents a mixtape of her personal selection of tracks from BBC Introducing, and also reveals this year's BBC Introducing Artist of the Year! There's music from Oscar November, Zach Templar, Beattie, Dove Ellis, Milange, The Motor Show, Langkamer, Mumble Tide, Alana Henderson, MLEKO, Callinsick, August Charles, Maya Delilah, and a new Track of the Week by LIME GARDEN.Produced in Salford by BBC Audio for BBC Radio 6 Music.

Emily Pilbeam presents a mixtape of her personal selection of tracks from BBC Introducing, with Future Infinite feat. Nomis, Tribal Ting feat. Moonfish and 4t4Voltz, Baby Universe, ANOTHER; COUNTRY $$$$ & Oli Knight, vegas water taxi, Esme Emerson, Lemondaze, White Flowers, Jacob Alon, jasmine.4.t., Little Comets, Robyn Errico, and a new Track of the Week from Dove Ellis.Produced in Salford by BBC Audio for BBC Radio 6 Music.

He's a New York Times best selling author. He's written tie in fiction for Star Wars and Stranger Things. Adam Christopher joins the Power of 3 to discuss his Doctor Who work, which has seen him write for Big Finish (including a script on the most recent War Master set), and now, a BBC Audio. We speak to Adam about growing up with Doctor Who in New Zealand, editing the fanzine Time Space Visualiser, and so much more! (Please note, sound quality drops out for one brief section, and we hope this doesn't spoil your enjoyment of the episode)

It's twenty years since the Aldeburgh Food Festival began. Sheila Dillon examines its impact in this small Suffolk seaside town where food producers work together to forge strong local supply chains. She speaks to the festival's co-founder Lady Caroline Cranbrook who has been a passionate advocate of Suffolk's rich food ecosystem. She goes on a shopping trip with local restaurateur and hotelier George Pell, a self-styled "blow-in" from London. They visit a fishing family, a butcher and a farmer supporting a start-up serving crullers in a town where collaboration is king.Produced in Bristol for BBC Audio by Robin Markwell

Emily Pilbeam presents a mixtape of her personal selection of tracks from BBC Introducing, including My First Time, Chalk, DREAMWAVE, Vona Vella, Shayk, Novo Amor, djank, Tragic Sasha, pyncher, Dog Saints, Maddie Ashman, and Katherine Priddy, plus holybones in session for BBC Introducing, and a new Track of the Week by ANOTHER; COUNTRY $$$$Produced in Salford by BBC Audio for BBC Radio 6 Music.

Sheila Dillon and this year's head judge of the BBC Food and Farming Awards, Hugh Fearnley-Whittingstall, hit the road to meet the finalists in the Best Food Producer category. From sourdough pioneers Aidan Monks and Catherine Connor at Lovingly Artisan in Kendal, and regenerative grower Calixta Killander at Flourish Produce in Cambridgeshire, to cheese champions Andy and Kathy Swinscoe at The Courtyard Dairy in North Yorkshire — they explore how these exceptional producers might hold clues to a more resilient food future. Inspired by Professor Tim Lang's recent report, Just in Case: narrowing the UK civil food resilience gap, the episode asks: could these small but significant businesses be part of the solution to Britain's food security crisis?Presented by Sheila Dillon Produced for BBC Audio in Bristol by Natalie Donovan

Sheila Dillon is joined by four guests who each have a deep connection with Welsh food and farming for a panel discussion recorded at the 2025 Abergavenny Food Festival. Beca Lyne-Pirkis is a food writer and broadcaster; Patrick Holden is an organic farmer and founder of the Sustainable Food Trust; Carwyn Graves is a Welsh food historian and author; and Sue Pritchard leads the Food, Farming and Countryside Commission. Together, they explore what is currently making Wales's approach to food distinctive — and what lessons it might offer for the future of food across the UK.Presented by Sheila Dillon Produced for BBC Audio in Bristol by Natalie Donovan

As sales of matcha continue to boom, Leyla Kazim traces the story of the powdered green tea from centuries-old Japanese tradition to global health trend phenomenon. We look behind the social media videos and headlines to find out more about the reported matcha shortage, how the matcha supply chain is reacting, and ask what might happen next. Also in the programme Leyla learns about some of the misconceptions we have about matcha, including the issues around the term 'ceremonial grade'; we have a report from Kyoto Obubu Tea Farms in Japan about how tea farmers are coping with the sudden boom; and Leyla digs into the health claims about matcha with dietician and scientist at King's College London, Dr Emily Leeming.Presented by Leyla Kazim and produced by Sophie Anton for BBC Audio in Bristol.

Sheila Dillon investigates the growing number of food tours and trails in the UK as consumers show more and more interest in the provenance of what is on their plate. She heads to Melton Mowbray in Leicestershire – a town that boasts the title of Rural Capital Of Food - and joins a walking tour that spans pork pie producers, stilton sellers, a samosa wallah and a prizewinning brewery. Produced by Robin Markwell for BBC Audio in Bristol

Emily Pilbeam presents a mixtape of her personal selection of tracks from BBC Introducing, including EMiDORA, holybones, NEM, WOOM, The Family Battenberg, Sydney Minsky Sargeant, Vaarwell, Shayk, SANITY, noxz Pheelz & DaniLeigh, ovajoi, Aimée Fatale, Rail Replacement Bus Service, Freddie Lewis, Jerkcurb, and a new Track of the Week from vegas water taxi.Produced in Salford by BBC Audio for BBC Radio 6 Music.

Jaega Wise heads to the Isle of Man to find out what's driving a growing movement to produce more of the island's own food, and why its approach might matter beyond its shores. She hears about the challenges facing producers, how the fishing industry is adapting, and what it means to work within a UNESCO biosphere. Just 6% of food bought in Manx shops is locally produced — a figure the Manx NFU is campaigning to change. Meanwhile, the Government has announced reforms to primary school meals after discovering half of the food served was ultra-processed, and very little was locally sourced. Contributors: Chris Waller, NOA Bakehouse Sue King, author of "Ham & Eggs and Turtle Soup: A Slice of Manx Culinary History" Jack Emmerson – Sea Fisheries Policy Manager, Isle of Man Government (DEFA) Dr David Beard – Chief Executive, Manx Fish Producers Organisation Elizabeth Townsend and Nick Scarffe, Kerroo Brewing Co Helen Crosbie, Isle of Man Sea Salt Jenny Shepherd and Rawdon Hayne – Isle of Man Charcuterie Sarah Comish, Manx National Farmers' Union (NFU) Shirley Callow, Isle of Man Creamery Daphne Caine, Minister for Education, Sport and Culture, Isle of Man Government Pippa Lovell, Chef, The Laxey Glen. Presented by Jaega Wise Produced for BBC Audio in Bristol by Natalie Donovan

Emily Pilbeam presents a mixtape of her personal selection of tracks from BBC Introducing, including a new Track of the Week by WOOM, and we get to know dream pop superstar-in-the-making Goodnight Louisa!There's also music from British Birds, Fright Years, GANS, Ellur, Jennifer Walton, Nightbus, WHITEHORSE, Euan Blackman, Mên An Tol, Wax Head, and Thandii.Produced in Salford by BBC Audio for BBC Radio 6 Music.

Emily Pilbeam presents a mixtape of her personal selection of tracks from BBC Introducing, with Silver Gore, Aderyn, TTSSFU, Bug Teeth, Lowbrain, Riot Jazz Brass Band, Monster Florence, Polite Bureaux, Chalk, Lemondaze, Maruja, ugly ozo, Girl Group, FORMER CHAMP, Woodpig, and a new Track of the Week by Ellur.Produced in Salford by BBC Audio for BBC Radio 6 Music.

Emily Pilbeam presents a mixtape of her personal selection of tracks from BBC Introducing, with Porij, Dubbul O & Tommy P-Nuts, Sorry, Callinsick, Group A.D., LuvCat, Yung Omz, Caolán Austin, and a new Track of the Week from Bug Teeth. Plus there's live highlights from the BBC Introducing Stage at the Reading & Leeds festival courtesy of Girl Group and Charles.Produced in Salford by BBC Audio for BBC Radio 6 Music.

Butter superfan Felicity Cloake asks whether the movement against ultra-processed foods is linked to a recent rise in popularity of her favourite kitchen staple. Her investigations take her to the rich grasslands of the West Country as she visits Wyke Farms, Quicke's and Ivy House Farm Dairy. She looks at how flavoured butter is taking off and finds out more about the tradition of cheesemakers making whey butter.Professor Sarah Berry from King's College London gives advice on how much butter we should be eating as part of a healthy diet and food historian Regina Sexton looks at the relationship between butter and Ireland. Felicity also has a turn at making her own butter using an historic dash churn at The Butter Museum in Cork. Presented by Felicity Cloake Produced in Bristol for BBC Audio by Robin Markwell The programme features a short excerpt of the song "Please Leave My Butter Alone" by Elsie Carlisle.

It's been nearly 50 years since invasive American Signal Crayfish were introduced to the UK, and we still haven't figured out how to get rid of them. Hugh Fearnley-Whittingstall joins Sheila Dillon to meet a man who believes the way to control their spread is to get more people eating them — but not everyone's convinced. These crustaceans are so invasive that ecologists worry encouraging consumption could lead to further spread. Meanwhile, in parts of the Southern US, crayfish are a beloved delicacy. Sheila heads to a crayfish boil in London to see how that tradition is being recreated here.Presented by Sheila Dillon Produced by Natalie Donovan for BBC Audio in Bristol

Emily Pilbeam presents a mixtape of her personal selection of tracks from BBC Introducing, with Goodnight Louisa, Thandii, She's In Parties, SlowHandClap, Isabel, yas., The Allergies, ADJUA, Bleach Lab, Midnight Rodeo, City Dog, Bella Artois, VERA SACRA, Tom A Smith, Helon Lyon, and a new Track of the Week from Merseyside's Monks.Produced in Salford by BBC Audio for BBC Radio 6 Music.

Sheila Dillon looks into claims that big food companies wield too much influence over government decisions and public health. The episode follows news from the youth-led campaign group BiteBack2030, which says its billboard campaign has been effectively silenced. The group recently organised a mock inquiry in Parliament, involving MPs, to share concerns about how junk food advertising and sponsorship are affecting the health of children in the UK.Sheila also hears from a group of protesters who marched to Downing Street this month, shouting the message “Fight Fake Food.” Organiser Rosalind Rathouse, from the Cookery School on Portland Street, says the public needs to know how the food they're eating is damaging their health. She is calling on everyone to learn to cook this summer. During the march, campaigners delivered a list of wishes to Downing Street, highlighting the changes they'd like to see in food policy.Also featured are Jennifer Richardson from The BMJ, which has been investigating the impact of commercial influence on children's health, and Cathy Cliff from the Soil Association, who submitted a Freedom of Information request to uncover the extent of food industry lobbying and its effect on government policy.Presented by Sheila Dillon Produced for BBC Audio in Bristol by Natalie Donovan

The adventures of Barbara and Tom Good in Surbiton brought self-sufficiency to the small screens of the nation. Fifty years on from the airing of that first episode of The Good Life, Leyla Kazim is about to embark on her own sustainable living dream as she seeks to live off the land when she moves from London to Portugal. So what lessons can she learn from The Goods about food production – whether that's animal husbandry or growing-your-own? And will she succeed when she can't even speak the language? Leyla visits Groundswell, the Regenerative Agriculture Festival, in urgent search of advice. She speaks to Andy Cato from Wildfarmed, Rob Hopkins of the Transition Network and Helen Browning from the Soil Association. She also explores the forest garden of Martin Crawford in Devon as she plans her own food forest.Produced by Robin Markwell for BBC Audio in Bristol.Contains clips of The Good Life from Series 1, Episode 1 "Plough Your Own Furrow", Series 1 Episode 2 "Say Little Hen..." and Series 1 Episode 4 "Pig's Lib"

On this podcast, we obviously love Big FInish. But don't forget, they're not the only producers of audio Doctor Who. Today, we learn more about the output of BBC Audiobooks and head to the lair of the (Zarbi) supremo Michael Stevens, who tells us about what's out, and what's still to come in 2025 - plus an exclusive tease for some 2026 releases!

In this episode, social media chef and queen of potatoes, Poppy O'Toole, explores the world of her favourite ingredient, the Potato. Last year, Poppy appeared on Mastermind, choosing the history of the potato as her specialist subject. Let's just say… it didn't quite go to plan. So now, she's joining the team at The Food Programme to fill in the gaps in her knowledge.Along the way, she meets historian Professor Rebecca Earle from the University of Warwick, who explains how potatoes travelled from the Andes to Europe. She visits Lima, a Peruvian restaurant in London, where she speaks with sous chef William Coz about how potatoes remain central to Peruvian cuisine. Dr Stef de Haan from the International Potato Center shares how Peru continues to cultivate thousands of potato varieties.In Suffolk, Poppy visits James Foskett's farm to discover how he grows both organic and conventional potatoes. And she speaks with Dr Jean Beagle Ristaino—known by some as “the Sherlock of Spuds”—about her work investigating the pathogen behind the Irish Potato Famine.The programme includes archive from Mastermind which is co-produced for BBC 2 by Hindsight and Hat Trick.Presented by Poppy O'Toole Produced for BBC Audio in Bristol by Natalie Donovan

With the price of olive oil soaring in the shops after drought disrupted production in Spain, Leyla Kazim looks into the English farms planting olive groves in the hope of bottling their own oil. She meets a farmer in Essex who explains that English growing conditions are more suitable than you might think and discovers a producer in Cornwall who has already started pressing his own extra virgin olive oil. So will olive oil from Essex or Cornwall become the new English sparkling wine?Dan Saladino reports from Sicily where hotter conditions due to climate change are presenting new challenges for growers. Food historian Dr Annie Gray debunks some of the myths around olive oil consumption in England and Leyla learns the correct way to approach an oil-tasting from one of the country's biggest suppliers. Produced by Robin Markwell for BBC Audio in Bristol.

In this episode of 'A Life Through Food', Sheila Dillon meets one of the most provocative scientific minds of the last half-century: Professor Michael Crawford. Now in his 90s, Crawford's pioneering research into the brain and nutrition has reshaped how we understand the essential role of food—especially Omega-3 fatty acids—in human development and health.Long before Omega-3 became a buzzword on supermarket shelves, Crawford was uncovering its vital connection to brain function. His work, often at odds with mainstream science, has led to over 300 peer-reviewed papers and three books challenging conventional theories of human evolution and nutrition.The programme also features chef and broadcaster Rick Stein, who reflects on Crawford's influence and the importance of sustainable seafood. And we hear from Dr Anneli Löfstedt, a post-doctoral researcher at the University of Oxford's Smith School of Enterprise and Environment, who is building on Crawford's legacy by exploring the links between nutrition, sustainability, and the future of food systems.Presented by Sheila Dillon Produced by Natalie Donovan for BBC Audio in Bristol.

Leyla Kazim visits York, the UK's 'chocolate city', on the centenary of Joseph Rowntree's death, to find out how the Quaker entrepreneur pioneered both social reform and iconic chocolate brands like Smarties and Kit Kat.Today, many independent chocolate makers still call York home, as do some of the word's biggest multinational confectionary makers. Leyla Kazim wanders through York Chocolate Festival to trace the city's unique chocolate heritage and find out what changed when global companies got involved.As the so-called 'Dubai chocolate' drives a frenzy of demand for filled bars and imitations, Leyla meets a Newcastle chocolate maker with a penchant for wacky flavours and who inspired the original sell-out hit.Leyla also hears how falling global production and high prices of cocoa could be the end of chocolate as we know it.Produced by Nina Pullman for BBC Audio in Bristol.

Baroness Floella Benjamin once said “childhood lasts a lifetime” and our experiences of school dinners can shape how we eat for the rest of our lives. In this edition of The Food Programme Sheila Dillon investigates the importance of those early food memories with the help of Dr Heather Ellis from the School Meals Project. The Project says its aim is to produce the first ever comprehensive history of school meals across the different nations of the United Kingdom The programme makes a trip to the Food Museum in Suffolk to see a landmark exhibition around school food and Sheila pays a visit to a forward-thinking school in West London which bakes its own bread with flour made from the wheat that it grows just outside the school kitchen!Presented by Sheila Dillon Produced in Bristol for BBC Audio by Robin MarkwellFeaturing an archive clip from BBC Breakfast in April 2025 with Education Secretary Bridget Phillipson MP Also a brief extract from the book The Farmer's Wife: My Life In Days by Helen Rebanks

With the Government pledging to overhaul the way food is sourced for public institutions like hospitals, schools, prisons, and army bases, Sheila Dillon explores how these changes could be implemented and why they are deemed essential by many.Sheila visits St Peter's Hospital in Chertsey, Surrey, where chef Raouf Mansour has transformed the canteen for staff and visitors. After bringing the operation in-house post-Covid, the hospital began collaborating with local suppliers to provide fresh, seasonal produce. Raouf emphasises that retraining chefs to prepare nutritious, mezze-style meals has been crucial in encouraging staff to dine at the restaurant. The hospital is also working on plans to revamp patient meals, which are all prepared off-site, by working with smaller local caterers who can better meet some of the specific needs of patients there.Following her visit, Sheila returns to the studio to discuss whether the changes in Chertsey could signal a broader trend. She is joined by:Kevin Morgan, Professor of Governance and Development at Cardiff University and author of "Serving the Public: The Good Food Revolution in Schools, Hospitals, and Prisons" Kath Dalmeny, Chief Executive of Sustain Katie Palmer from Food Sense Wales, who is working on the Welsh Veg in Schools Project Derek Wright from Blackpool Catering Services, which has expanded its school meal provision over the past five years, with on-site chefs and locally sourced produce.Presented by Sheila Dillon Produced in Bristol for BBC Audio by Natalie Donovan

Sheila Dillon hears the first exclusive readings from a Tudor ‘pamphlet of cheese' that details the cheesemaking traditions of the 16th century, and reveals how cheese was seen as a nutrient-rich health food - from digestion aid to wound cleaner. Fast-forward to today, and Sheila visits Yorkshire cheesemongers Andy and Kathy Swinscoe to help recreate one of these historic recipes by hand in their dairy, as they discuss the significance of cheese history and how milk and cheese have a 'terroir' just like wine. While the Tudors believed cheese was inherently good for you, modern-day science is still exploring the evidence. Now, cheese scientists are producing ground-breaking research investigating links between cheese and the health of our hearts and gut microbiome. But making cheese today is a tough job, from complying with food safety rules to the challenges of setting up and maintaining a small business. Sheila speaks to renowned cheesemaker Martin Gott to hear the strange tale of how gave up his career in the UK to set up the first ever organic creamery in Oman. Are we losing our cheesemakers just at the point when we're rediscovering more about its potential health benefits?Sheila's journey to find out how our cheese heritage faltered takes her to the Middle East, Japan and finally back to Yorkshire, where a new raw milk cheesemaker sparks hope for the future. Presented by Sheila Dillon and produced by Nina Pullman for BBC Audio in Bristol.

In last week's episode we announced that the BBC will be continuing to allow access to BBC Sounds for international listeners until adequate alternative provisions have been put in place. This week, we hear listeners' reaction to the BBC's statement.Elizabeth and Jack are grandmother and grandson, and are also Radio 4 listeners. When Elizabeth got in contact with Feedback to tell us that she regularly sends her grandson recommendations for listening material, Andrea was curious to know more - so she invited them into the studio to share their perspectives on what the BBC can provide for listeners from different generations.Although it seems like many BBC Audio programmes have fallen under the axe recently, In Our Time has show no signs of slowing down since its inaugural episode in 1998. Listeners Hamish and Nick try to explain its cult classic appeal in our Feedback VoxBox.Presenter: Andrea Catherwood Producer: Pauline Moore Assistant Producer: Rebecca Guthrie Executive Producer: David PrestA Whistledown Scotland Production for BBC Radio 4

In this second episode from Copenhagen, Sheila Dillon explores why Denmark leads the way in organic food consumption. In 2023, nearly 12% of all food bought in Denmark was organic—one of the highest levels in the world. In the UK, that figure is just 1.5%. But how did Denmark get here? And can the organic movement keep growing as the conversation shifts toward climate concerns and plant-based eating?Sheila meets the people shaping Denmark's food future, from organic farmers to chefs and researchers. She also asks how does this apparent national embrace of organic food sit alongside Denmark's industrial farming, including its vast pork industry?Featuring conversations with: • Trine Hahnemann – Chef, writer, and campaigner • Trine Krebs – Organic farmer and Green Chef at The Food Organisation of Denmark • Prof. Ole Mouritsen – Gastrophysicist researching how to encourage more plant-based eating • Søren Buhl Steiniche – Head chef at EAT, a public kitchen serving Copenhagen's schools • Heidi Svømmekjær – Copenhagen-based food writer and home cookPresented by Sheila Dillon Produced for BBC Audio in Bristol by Natalie Donovan

Restaurant critic and lifelong Charlton Athletic fan Jimi Famurewa finds out how football clubs are upping their game when it comes to serving food for their fans. He'll taste the world at AFC Wimbledon's Food Village, hear how Forest Green Rovers went vegan and discover the secret liquor behind Leyton Orient's pie and mash. Food writers Jack Peat and Daniel Gray pitch in with their thoughts on a world that has moved far beyond Bovril and burnt burgers.Presented by Jimi Famurewa Produced in Bristol for BBC Audio by Robin MarkwellThe Bovril Song was composed by Roger Jackson and Phil Nicholl and performed by Sing! Cambridge in 2013 Football commentary courtesy of BBC Radio London and BBC Radio Nottingham

PopaHALLics 140 "Pop Go the Clues"It's no mystery why we love TV's "The Residence" and the book "The Last"—they're both murder mysteries, albeit very different ones (a comedy and a dystopian thriller). And does Seth Rogen have a clue about being a Hollywood executive in "The Studio"? Stay tuned!Streaming:"The Residence," Netflix. A brilliant, eccentric, no-nonsense detective (Uzo Adoba) investigates a murder in the White House residence during a State dinner in this comedy from Shondaland Productions. With Giancarlo Esposito, Bronson Pinchot, Al Franken, Jane Curtin, and more."The Studio," Apple +. A new studio head (Seth Rogen) tries to juggle his desire to make great movies with his boss' desire for big box office. A Kool-Aid movie, anyone? With Catherine O'Hara, Kathryn Hahn, Bryan Cranston, and such real-life Hollywooders as Martin Scorsese playing themselves.Books:"Everything I Know About Love," by Dolly Alderton. In a funny, sometimes heartbreaking memoir, a British journalist and podcast host reflects on the trials and tribulations of becoming an adult."The Last," by Hanna Jameson. Imagine an Agatha Christie novel written by Stephen King. This dark, chilling, highly original novel finds a historian trying to solve a murder at an isolated Swiss hotel after the end of the world."A Hound Dog Tale: Big Mama, Elvis and the Song That Changed Everything," by Ben Wynne. This nonfiction book traces the unusual development of the song "Hound Dog"—written by two Jewish teenagers, popularized by a black woman with a large frame and a booming voice, parodied by a Las Vegas lounge act—and then taken to new heights of popularity by Elvis Presley. Podcasts:"Miss Me?" from BBC Audio. Join pop star Lily Allen and Miquita Oliver, her friend since childhood, for a twice-weekly podcast. On Mondays they answer questions on a theme: celebrity weddings, lies, orgasms, etc. On Thursdays, they pick apart everything from intimacy to interiors.Music:Because of our discussion of the book "A Hound Dog Tale," PopaHALLics #140 Playlist (Hound Dog) features various versions of that song, more Big Mama songs, and some classics from "Hound Dog" writers Jerry Leiber and Mike Stoller.Click through the links above to watch, read, and listen to what we're discussing.

James Cridland is the editor of Podnews and a radio futurologist— a writer, consultant, and public speaker on radio's future. We discuss the BBC's Annual Plan, its financial challenges, the impending changes to BBC Sounds' international access, the intricate challenges of rights management, potential revenue streams, and the delicate balance between public service broadcasting and commercial imperatives. “The only change going on here is that we're getting rid of the BBC Sounds app, and you have to use the not-very-good-as-a-replacement bbc.com/audio. So, if you're using a smart speaker or TuneIn, then, reading that paragraph, you would expect that you will still be able to have a listen, which is brilliant. But they've kind of hidden that under a bushel. They only put that on the website last week, but that's a significant thing, if that's what that means.” Listen to all our episodes here: https://podfollow.com/beebwatch  To support our journalism and receive a weekly blog sign up now for £1.99 per month (NB we only charge for one creation per month): www.patreon.com/BeebWatch/membership Or if you'd rather make a one-off payment (which doesn't entitle you to the blog) please use our crowdfunding page:https://www.crowdfunder.co.uk/p/roger-boltons-beeb-watch-podcast @BeebRogerInstagram: rogerboltonsbeebwatchLinkedIn: Roger Bolton's Beeb Watchemail: roger@rogerboltonsbeebwatch.comwww.goodeggproductions.uk Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

Sheila Dillon joins diners eating together in Manchester and Copenhagen, and hears why some think we should be making more time in the UK for eating communally.During World War II, British Restaurants provided nutritious, affordable meals across the UK. Endorsed by Winston Churchill, they ensured good food was accessible to all. Now, some believe this model should return.Professor Bryce Evans from Liverpool Hope University explains why reviving communal dining could help tackle today's cost-of-living crisis. In Manchester, we hear from "The Manc Kitchen" - a pilot inspired by MP Ian Byrne's "Scouse Kitchen" and his "Right to Food" campaign. Similar initiatives are emerging across the UK.Sheila Dillon travels to Copenhagen, "the capital of communal dining," to see how the Danes have embraced eating together. She visits Absalon, a repurposed church where 200 people dine each night, and Grønne Eng (Green Meadows), a co-housing community where 190 residents cook and share meals communally four times a week. Even in workplaces, communal dining is the norm—Sheila eats with a team of architects at a long table.Food writer Heidi Svømmekjær explains how Denmark's long, dark winters have shaped this culture, making shared meals a way to foster warmth and connection.With food insecurity and loneliness on the rise, Sheila asks if communal restaurants be a solution? Presented by Sheila Dillon Produced in Bristol for BBC Audio by Natalie Donovan

Two of the country's largest wholesale markets are on the brink of closure. The City of London Corporation has decided to shut the historic meat market at Smithfield and the fish market at Billingsgate, bringing to an end centuries of food history. Sheila Dillon is given a tour of Smithfield market by the historian Matthew Green who describes how Smithfield features in the work of Charles Dickens and was once described as the "kitchen of the universe" by the writer Ned Ward in 1702.The programme hears from the Smithfield traders who work through the night butchering and selling meat to restaurants and shops across London, the South East of England and beyond. There has been considerable opposition to the closure of the markets. More than 37,000 people have signed a petition asking the City of London Corporation to keep the markets where they are including Alicia Weston who we meet at Ridley Road street market in East London. Here fishmongers are concerned about where they will source their supplies if Billingsgate closes. The City of London Corporation chairman Chris Hayward responds.Finally, the author of Hungry City Carolyn Steel and Professor Tim Lang from City University reflect on the importance of wholesale markets in strengthening food supply chains as well as their contribution to the social and cultural fabric of a place.Presented by Sheila Dillon Produced for BBC Audio in Bristol by Robin Markwell

Sheila Dillon revisits the idea of our grannies' cooking and how it shapes us, hearing from listeners who sent in their own stories. Why does learning to cook from your granny seem to be such a powerful experience? What about those grannies who leapt at the chance technology offered to escape the endless cycle of cooking from scratch? And – for those of us who feel we're relying too much on processed food - can we find a granny substitute to help us put down the takeaway menu and pick up a peeler?Guests include: Dr Polly Russell - food historian Alicia Weston - founder of Bags of Taste Sophie Beckett - Public Health Research Officer at Birmingham Museums Trust Jonny Murphy "The Hungry Hooker" We'd like to thank all of the listeners who wrote in to us following the broadcast of the programme "Nan the Wiser", but we'd like to say a special thanks to Matthew, Lynn, Mary, Tony, Marie, Peter, Rob and Giselle. Presented by Sheila Dillon Produced in Bristol for BBC Audio by Beth Sagar-Fenton. The Assistant Producer was Jo Peacey.Archive from Birmingham's Food and Drink Oral Histories Project: Interviewee: Doris Evans, 1984. From the City Sound Archive, courtesy of Birmingham Museums Trust Interviewee: John Baker, 1984. From the City Sound Archive, courtesy of Birmingham Museums Trust

It's 2025, and the same old questions are still being asked about food and health—how do we get people eating better, reduce obesity, improve health, and ease pressure on the NHS? Despite decades of policies and campaigns, the challenge remains. In this episode, Sheila Dillon is joined in the studio by three people whose work is dedicated to finding answers: Dr Dolly Van Tulleken, a visiting researcher at Cambridge University's MRC Epidemiology Unit, who has examined UK government obesity policy, documenting its repeated failures and interviewed several leaders about what can be learned from them; Anna Taylor, head of the Food Foundation, whose organisation has been researching the impact of poor diets, particularly on those living in poverty; and Ben Reynolds, formerly of Sustain, where he played a key role in some of the most successful food campaigns and is now working on food and farming policy across Europe as Executive Director of the Institute for European Environmental Policy.Also featured are Henry Dimbleby, author of The National Food Strategy, and Welsh food historian Carwyn Graves.Together, they discuss what's gone wrong, what's worked, and, as the new government announces plans for a fresh food strategy, what must be put in place to ensure it delivers real change.Presented by Sheila Dillon Produced for BBC Audio in Bristol by Natalie Donovan

What's behind the rise and rise of low alcohol and alcohol free drinks? The sector grew by a quarter last year alone, fuelled by our changing relationship with alcohol. More than fifteen million people are thought to have considered taking part in Dry January this year and younger drinkers in particular are turning away from alcohol and embracing alcohol-free versions of beer, wine and spirits or entirely new drinks coming onto the market.In this programme Jaega Wise considers the changes in the drinks industry. She eavesdrops on an alcohol-free workshop with the mindful drinking movement Club Soda and speaks to its founder Laura Willoughby. She hears from the alcohol-free beer brand Lucky Saint and the market research company Kam on our changing drinking patterns, including the trend for zebra-striping - alternating between alcoholic and non-alcoholic drinks.Then Jaega visits Bristol to find out how breweries are using different techniques to make alcohol-free beer that is far superior to the much-derided watery and flavourless versions of old. The Bristol Beer Factory tells her that their alcohol-free brand now makes up a fifth of sales. At Wiper & True nearby, they reckon within five years around half of all their beers will be alcohol-free.The movement towards "low and no" drinks means there is now a World Alcohol Free Awards as their co-founder Chrissie Parkinson explains and Dash Lilley from the Three Spirit brand talks about how some drinks makers are looking to very different ingredients from the plant world to create original flavours.Presented by Jaega Wise Produced in Bristol for BBC Audio by Robin Markwell

Emulsifiers are among the most common food additives found in ultra-processed foods (UPFs), a much-discussed category of foods commonly defined as those made using manufactured ingredients. They are often packaged and have a long shelf life. Research examining the impact of diets high in UPFs suggests higher rates of obesity and diseases such as type 2 diabetes, heart disease, and cancer.However, discussions about labeling these foods as "ultra-processed" have also sparked debates about whether their negative effects are primarily due to their high fat, sugar, and salt content, or whether they stem from the effects of processing itself, particularly the additives they contain.In this episode, Jaega Wise explores one of the most commonly used additives in UPFs—emulsifiers. She investigates how they work, what they do, their history, associated health concerns, and their potential future developments.Featuring: Nicola Lando and Ross Brown from the online specialty cooking supplies company Sous Chef; Tim Spector, professor of epidemiology at King's College London and co-founder of the personalized health app Zoe; food historian Annie Gray; John Ruff, Chief Science Advisor at the Institute of Food Technologists; Professor Barry Smith at the University of London's Centre for the Study of the Senses; Professor Anwesha Sarkar, an expert in colloids and surfaces at Leeds University's School of Food Science and Nutrition; and Dr. Benoit Chassaing, a research director at The Institut Pasteur in Paris, who studies microbiota and the health impacts of certain emulsifiers.Presented by Jaega Wise Produced in Bristol for BBC Audio by Natalie Donovan

How will Artificial Intelligence (AI) transform the food industry? Experts say it's already having an effect - whether through self-service checkouts or the algorithms that determine which recipes you see online or the way supermarkets are using it to predict the next big food trend.Jaega Wise heads to the Waitrose Headquarters in Berkshire to find out how their product development team is using AI to inform which ingredients they stock on the shelves. She also talks to the firm Tastewise which makes software that calculates food trends by analysing social media and online menus.A restaurant in Glasgow is already using embodied AI in the form of robots which serve their customers. Jaega witnesses the robots in action and finds diners are divided over their use. She also talks to consumer affairs journalist Harry Wallop about how supermarkets use our data and the futurist Tracey Follows who gives us her take on what might happen next in the world of AI. Jaega also hears the tipped top food trends for 2025. Presented by Jaega Wise Produced for BBC Audio in Bristol by Robin Markwell

In the year 2000 there were barely any food banks in the UK but today there are nearly three thousand. So what's behind the sharp rise and how did it get to a point where the government says we have "a mass dependence" on food banks? In this episode Jaega Wise tells the story of the food bank. She hears from those using the Bristol North West food bank. They talk openly about how the food bank helped turn their lives around. She also visits a "social supermarket" in south London where people on benefits are able to shop from donated stock cheaply. Dr Andy Williams from Cardiff University discusses how the food bank model was imported from the United States where it had its roots in the Great Depression and Emma Revie of the Trussell Trust gives her view on why there has been such a surge in food bank usage.Jaega also visits Middlesbrough where the former Prime Minister Gordon Brown is opening a "Multibank" - these are warehouses full of donated stock that includes food and other household goods. Gordon Brown talks about his ambition to open Multibanks all over the country to tackle the growing problem of food insecurity.Presented by Jaega Wise Produced for BBC Audio in Bristol by Robin Markwell

Christmas is a time for giving, and for many charities, that often means food. Jaega Wise explores the tradition and looks into the planning that goes into festive food donations.Food historian Carwyn Graves explains how the custom of giving food at Christmas has evolved over the centuries, and why the season inspires so many to give back to their communities.In Aberdare, we meet the team behind Company at Christmas, who host a festive feast for anyone who doesn't want to spend Christmas Day alone. The new CEO of Fareshare discusses how the charity manages the extra surplus food during the festive season, while Tim O'Malley from Nationwide Produce Ltd explains how his company has been working to ensure as little fresh food goes to waste as possible.In Glasgow, Social Bite founder Josh Littlejohn discusses why Christmas has become a cornerstone of his social enterprise and charity, alongside one of the volunteers who will be there to greet guests. Meanwhile, Lesley Gates in Bridgwater—known locally as Bibbidi-Bobbidi-Boo—shows how she's helping people make the most of their Christmas dinner ingredients through practical demonstrations on saving money and reducing waste.And in Cumbria, Rahina Borthwick, founder of the Grange-Over-Sands Community Foodshare, reflects on the importance of giving within her seaside town. She shares how their community space has become an important gathering point, including for Ukrainian refugees to celebrate Christmas together.Presented by Jaega Wise Produced for BBC Audio in Bristol by Natalie Donovan.

Join Sheila Dillon at the Old Fruitmarket in Glasgow for the BBC Food and Farming Awards 2024.The awards honour those who have done most to promote the cause of good food and drink. Our judging panel this year is chaired by chef and broadcaster Hugh Fearnley-Whittingstall. Presented by Sheila Dillon and produced by Robin Markwell for BBC Audio in Bristol.

Sheila Dillon explores how our grannies' cooking can shape who we are—and asks what we lose if we let go of those traditions. Guests include: Vicky Bennison, founder of YouTube channel Pasta Grannies. Food Writer Clare Finney, and her Grandma Joan Fox. Chet Sharma, chef patron of Bibi, a restaurant named in honour of his grandmothers. Dr Fiona Lavelle from Kings College London, who is researching cooking skills and how they're passed on. and Pauline Crosby, a grandma from Norfolk who is shortlisted for the title of "Nan from Del Monte". Presented by Sheila Dillon Produced in Bristol for BBC Audio by Natalie Donovan

TOKYO EXPRESS by Seichō Matsumoto, translated by Jesse Kirkwood, chosen by Sir Ian Blatchford THE LETTERS OF ABELARD AND HELOISE, translated by Betty Radice, chosen by Charles Fernyhough SOLDIERS OF SALAMIS by Javier Cercas, translated by Anne McLean, chosen by Harriett GilbertDirector of the Science Museum group and president of the Royal Literary Fund, Sir Ian Blatchford, chooses a cult classic from 1958 for his good read. A double love suicide wrapped up in suspicious government corruption and a whodunnit hinging on train timetables, Sir Ian makes the case for one of his favourite books.Travelling to the middle ages for Charles Fernyhough's pick, The Letters of Abelard and Heloise were once much more widely known than they are today. Charles, an amateur medievalist alongside being an author, musician and Professor of Psychology at Durham University, recommends this book as one of the greatest love stories of all time. The letters of Heloise he especially believes should be celebrated, as they showcase a great early feminist philosopher and writer.Presenter Harriett Gilbert's good read takes readers into the Spanish Civil War: Soldiers of Salamis by Javier Cercas, from 2001. This is a book exploring the role of memory when unpicking the past, and asks questions about whether we can ever remember what really happened. What will the others make of it?Producer: Eliza Lomas for BBC Audio, Bristol Join the book club on Instagram, @agoodreadbbc

Whether it's Turkish Delight, chocolate cake or ginger beer - some of our earliest food memories are shaped by the books we read. In this episode Sheila Dillon goes down the rabbit-hole of children's fiction to discover why young readers find descriptions of food so compelling. She hears from bestselling children's author Katherine Rundell who insists on eating the food she features in her books. Katherine reveals what it's like to sample a tarantula in the name of fiction. Professor of Children's Literature Michael Rosen unpicks the themes of greed, temptation and fear that surface in both his work and that of Roald Dahl. At the Bath Children's Literature Festival Supertato author Sue Hendra and the illustrator Rob Biddulph talk about how children are drawn to the everydayness of food. The programme concludes in the Children's Bookshop in North London as the Food Programme presenters gather to discuss their favourite food books of the year for both younger and older readers. They are assisted by the bookshop owner Sanchita Basu de Sarkar and the author of The Chronicles of Wetherwhy Anna James.Presented by Sheila Dillon Produced for BBC Audio in Bristol by Robin MarkwellThis episode features extracts from The Lion, The Witch and The Wardrobe by CS Lewis read by Katherine Rundell, The Boy Next Door by Enid Blyton read by Miriam Margolyes (for BBC Radio 4 in 2008) and The Twits by Roald Dahl read by Kathy Burke (for Jackanory, BBC TV in 1995)

Five seafood species make up 80% of what is consumed in the UK – while at the same time the vast majority of what is caught in UK waters gets exported. But is that trend beginning to shift? In this episode, Sheila Dillon hears how initiatives like the "Plymouth Fishfinger" are hoping to make more use of fish that has often been seen as ‘by-catch', and how seafood festivals are working to connect the public with local seafood, and can even help regenerate coastal communities. She also hears how the Fish in Schools Hero programme is working to get young people to try more seafood, and shows how simple it can be to prepare. Also featured are Ashley Mullenger (@thefemalefisherman) and tv chef and campaigner Hugh Fearnley-Whittingstall. Presented by Sheila Dillon Produced for BBC Audio in Bristol by Natalie Donovan.