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4 episodes with carolyn steel
4 episodes with carolyn steel
2 episodes with carolyn steel
2 episodes with carolyn steel
2 episodes with carolyn steel
2 episodes with carolyn steel
2 episodes with carolyn steel
2 episodes with carolyn steel
2 episodes with carolyn steel
Co nas czeka? TOP 10 wyzwań na nadchodzące ćwierćwiecze. Rozmowa z Piotrem Wasylukiem, doktorem nauk humanistycznych, specjalistą projektowania z wykorzystaniem trendów. Postawiliśmy sobie wyzwanie, by wytypować swoje TOP 10 wyzwań społecznych na nadchodzące ćwierćwiecze. W pierwszym kroku przygotowaliśmy TOP 10 wyzwań na ćwierćwiecze samodzielnie, w drugim kroku o tym porozmawialiśmy. Piotr jest naukowcem, myślicielem i humanistą, ja inżynierem. Niby reprezentujemy oddzielne dziedziny nauki, a jednak znaleźliśmy wiele podobieństw w myśleniu. Zaczynamy od numeru 10 i w trakcie rozmowy kroczymy pod w górę, aż do 1. A teraz się zabawmy. Możesz teraz, bez słuchania tego odcinka spróbować zgadnąć, co jest na pierwszym miejscu? Wpisz to w komentarz, a potem posłuchaj, jak my do tego podeszliśmy. Zapraszamy do słuchania! Plan rozmowy: • 0:00 – start • 0:36 – zapowiedź • 0:47 – nasze wyzwanie TOP 10 na ćwierćwiecze • 1:18 – kryteria wyboru naszych zmian • 2:36 – numer 10 Piotra Wasyluka • 3:50 – numer 10 Kasi Michałowskiej • 6:54 – numer 9 Piotra Wasyluka • 8:02 – numer 9 Kasi Michałowskiej • 11:11 – numer 8 Piotra Wasyluka • 14:04 – numer 8 Kasi Michałowskiej • 17:48 – numer 7 Piotra Wasyluka • 24:20 – numer 7 Kasi Michałowskiej • 28:58 – numer 6 Piotra Wasyluka • 32:26 – numer 6 Kasi Michałowskiej • 35:03 – numer 5 Piotra Wasyluka • 37:03 – numer 5 Kasi Michałowskiej • 38:58 – numer 4 Piotra Wasyluka • 40:15 – numer 4 Kasi Michałowskiej • 43:20 – numer 3 Piotra Wasyluka • 44:35 – numer 3 Kasi Michałowskiej • 46:30 – numer 2 Piotra Wasyluka • 47:50 – numer 2 Kasi Michałowskiej • 52:00 – numer 1 Piotra Wasyluka • 54:25 – numer 1 Kasi Michałowskiej Więcej Piotra Wasyluka to publikacje na Dragonfly perspective: https://tiny.pl/g5c7xwbb Strona Piotra Wasyluka: https://wasylukprojektowaniekreatywne.pl/ Samotność młodych osób: https://tiny.pl/dg1kh - Instytut Pokolenia w opublikowanym raporcie na temat odczuwania samotności (nie jest teraz dostępny w sieci) pisze w podsumowaniu: „Z wyników uzyskanych na skali wynika, że to mężczyźni doświadczają większego poczucia samotności niż kobiety: 42,99 dla mężczyzn, 41,45 dla kobiet. Co więcej, okazuje się, że grupą doświadczającą samotności najczęściej są młodzi mężczyźni: 65% mężczyzn w wieku 25–34 lat oraz 57% mężczyzn do 24. roku życia uzyskało wynik na skali samotności wyższy od średniej (odpowiednio 46,09 i 47,29).” Piotr mówi o książce „Seksroboty. O pożądaniu, nauce i sztucznej inteligencji”: https://tiny.pl/hq16zdq4 Cancel culture, czyli kultura anulowania, cała różnorodność tego spojrzenia – https://tiny.pl/mmbdx9yh AI miała być skasowana, więc skasowała konkurencję – autonomia AI – dokument do analizy – https://tiny.pl/rzzw1010 Piotr mówi o książce „No logo : bez przestrzeni, bez wyboru, bez pracy” Naomi Klein – https://tiny.pl/6th7fpfs Przy punkcie piątym mamy kilka polecajek. Piotr mówi o książce „Nowe długie życie” Andrew J. Scott i Lynda Gratton Mówiłam o tej koncepcji w KTIPie – Nie daj się zaskoczyć przyszłości – polecam https://tiny.pl/bwybqr53 Piotr poleca jeszcze książki „Regenesis. Jak wyżywić świat nie pożerając planety” – George Monbiot oraz SITOPIA Jak jedzenie może ocalić świat – Carolyn Steel
Retomamos uno de los formatos clásicos en el canal de Noticias Positivas en YouTube,. Hoy hablamos de la nueva campaña de Rebelión Científica a favor del decrecimiento, de las protestas de Juventud por el Clima contra la mala gestión de la sequía y de la campaña de Purina para promover las terapias con perros. Y además de eso, repasamos otras noticias positivas, y algunas no tan positivas, pero siempre necesarias, de otros medios de comunicación a los que apoyamos por su honestidad y por el enfoque y la calidad de sus informaciones. Terminamos recordando, además, la última visita del ecomensajero, que esta semana nos ha hablado de la presencia de la escritora y activista Carolyn Steel en BioCultura, del 50 anivesario de Biocop y del último libro de Stefano Mancuso, Fitóplis. Un menú muy variado que esperemos que os guste.
Carolyn Steel, architektka, urbanistka a autorka knih Hladové město a Sitopie, se zabývá propojením mezi jídlem a urbanismem. Je tvůrkyní konceptu sitopie, který spojuje význam řeckých slov pro jídlo a místo, a reprezentuje způsob, jak jídlo formuje naše životy. Prostřednictvím zkoumání cesty potravin městem odhaluje vliv na politiku, ekonomiku, klima a náš vztah k přírodě. Dokazuje tak, že hodnota jídla by měla být v centru našeho myšlení.
Culinary Conscience: Stirring Sustainability into the Mix with Litu Mohiuddin Introduction: Greetings, food enthusiasts and entrepreneurial spirits! I'm Granger Forson – find your way to inspiration at www.bizsmart-gloucestershire.co.uk or join me on LinkedIn. Today on ScaleUp Radio, we blend the rich flavours and the inspiring journey of Litu Mohiuddin, chef patron of the distinguished Memsahib's Lounge in Cheltenham. In 2019, a vision to marry the zest of Indian cuisine with the British palate sparked a revolution on the promenade, giving birth to a gin and tea bar that has since pivoted into a culinary sanctuary. As we peel back the layers of Litu's venture, we discover not just a restaurant, but a stage where tradition waltzes with innovation. Here, the usual afternoon tea is reinvented with a procession of Indian-inspired delicacies, setting the taste buds of its clientele ablaze with delight. This isn't just dining; it's an experience crafted through the pillars Litu holds dear: food, service, ambience, and location. Underpinning Litu's gastronomic creativity is a steadfast commitment to sustainability. His kitchen has removed the open flame, embracing instead the efficiency of pressure cooking, air frying, and water baths and the likes– a testament to his pledge to reduce the carbon footprint. Beyond techniques, it's a philosophy that champions the 3P's: procurement, preparation, and preservation, ensuring nothing goes to waste. Staff development for Litu is akin to nurturing seedlings in a garden of skills and possibilities. With a belief that each individual's growth contributes to the collective success, he takes pride in their progress, whether in the kitchen or front of house. It's a culture of respect and togetherness, where shared meals and empowerment to innovate are the norm. This is a special face to face edition as Litu and I share afternoon tea together and our conversation is divided up by Litu describing the beautiful dishes we eat. Join us then, as we explore the aromatic pathways of Litu's entrepreneurial journey, the innovative strides in maximizing revenue, and his forward-thinking aspirations that promise to stir the culinary world. This episode is a masterclass in blending passion with purpose, taste with responsibility, and ambition with humility. Scaling up your business isn't easy, and can be a little daunting. Let ScaleUp Radio make it a little easier for you. With guests who have been where you are now, and can offer their thoughts and advice on several aspects of business. ScaleUp Radio is the business podcast you've been waiting for. If you would like to be a guest on ScaleUp Radio, please click here: https://bizsmarts.co.uk/scaleupradio/apply You can get in touch with Granger here: grangerf@biz-smart.co.uk Kevin's Latest Book Is Available! Drawing on BizSmart's own research and experiences of working with hundreds of owner-managers, Kevin Brent explores the key reasons why most organisations do not scale and how the challenges change as they reach different milestones on the ScaleUp Journey. He then details a practical step by step guide to successfully navigate between the milestones in the form of ESUS - a proven system for entrepreneurs to scale up. More on the Book HERE - https://www.esusgroup.co.uk/ Litu can be found here: linkedin.com/in/litu-mohiuddin-9b609720 https://memsahibslounge.com/ hello@memsahibslounge.com +44 1242 583377 Resources: Memsahib's Lounge cookbook - https://memsahibslounge.com/cookbook/ Sitopia by Carolyn Steel - https://uk.bookshop.org/p/books/sitopia-how-food-can-save-the-world-carolyn-steel/1791748?ean=9780099590132 BBC Food Programme - https://www.bbc.co.uk/programmes/b006qnx3 Zero Waste Podcasts - https://www.zerowastewisdom.com/post/2019/08/20/the-best-podcasts-about-zero-waste Google AI - https://ai.google/
More than half of us globally now live in cities. The United Nations estimates that by 2050, that number will be closer to seven out of ten of us. How can growing cities feed their populations? In this programme Ruth Alexander finds out about the history of how cities grew to their current scale, and some potential solutions to meeting their food needs. Carolyn Steel, architect and author of ‘Hungry City' meets Ruth in London, United Kingdom, to talk about the role of transport and markets in making London the city it is today. Ruth hears about Tokyo, Japan, a city that has spread around ancient farmland rather than build on it. She speaks to Yu Tominaga and Mayumi Kawaguchi who own Hasune farm in central Tokyo, and Professor Makoto Yokohari who studies urban farming at the University of Tokyo. In Namibia, our reporter Frauke Jensen Röschlau reports on the role of informal food vendors on the streets of Windhoek, she interviews Professor Ndeyapo Nickanor, an expert in food security at the University of Namibia. If you'd like to contact the programme you can email thefoodchain@bbc.co.uk. Presented by Ruth Alexander. Produced by Beatrice Pickup. Additional reporting by Frauke Jensen Röschlau. (Image: commuters walking on a street in Tokyo. Credit: Getty Images/BBC)
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Acclaimed author, Carolyn Steel joins ON CITIES for a thought-provoking conversation on the relationship between food and cities. The feeding of cities has greater social and physical impact on us and our planet than anything else we do. Yet few of us living in modern cities are conscious of the process. In her books, Hungry City and Sitopia, Steel discusses the history of food production and distribution, the challenges of feeding our growing cities sustainably, and her vision of Sitopia, a new way of thinking about food and its role in creating more resilient, equitable and joyful urban futures. With practical ideas and fascinating insights, this episode is a must-listen for anyone concerned with health, the future of food and its impact on cities and society. Tune in Friday, August 25th at 11:00 AM EST, 8:00 AM PST at https://www.voiceamerica.com/show/4119/on-cities; and find all previous episodes on Spotify, Apple iTunes or your favorite podcast platform.
Acclaimed author, Carolyn Steel joins ON CITIES for a thought-provoking conversation on the relationship between food and cities. The feeding of cities has greater social and physical impact on us and our planet than anything else we do. Yet few of us living in modern cities are conscious of the process. In her books, Hungry City and Sitopia, Steel discusses the history of food production and distribution, the challenges of feeding our growing cities sustainably, and her vision of Sitopia, a new way of thinking about food and its role in creating more resilient, equitable and joyful urban futures. With practical ideas and fascinating insights, this episode is a must-listen for anyone concerned with health, the future of food and its impact on cities and society. Tune in Friday, August 25th at 11:00 AM EST, 8:00 AM PST at https://www.voiceamerica.com/show/4119/on-cities; and find all previous episodes on Spotify, Apple iTunes or your favorite podcast platform.
Farmers in Scotland have criticised what they say is the government's 'lack of joined up policy' after it emerged that over the past 23 years nearly 16 million trees have been felled to make way for wind farms. The Scottish government says that there is a planning presumption to protect woodland and that developers would be expected to plant trees elsewhere to make up for the loss. All this week we're looking ahead to 2050 when, if the government hits its target, the UK will have reached net zero emissions of the greenhouse gases contributing to climate change. So what should and could farming and the food system look like? It's a question we've put to a range of people over the week, farmers, conservationists and today an architect turned writer who has given a lot of thought to food and its place in our lives. Carolyn Steel is the author of Hungry City: How Food Shapes Our Lives and Sitopia: How Food Can Save the World. She argues that food is a powerful force and we don't give it the value it deserves. Presented by Charlotte Smith and produced by Beatrice Fenton.
In modern cities, we rarely know the full story of our food: where it comes from, how it is produced, and how it can affect our environment. In this episode of The Star Ingredient, we travelled to London to meet two women, Carolyn Steel and Chloё Dunnett, who are working to enhance food security by bringing food production to the core of our urban centres. Carolyn is an architect who came up with the concept of Sitopia, a perfect place built around food, and Chloё is a farmer who is creating it. Hosted by Tokunbo Salako. Written and produced by Naira Davlashyan, Marta Rodríguez Martínez, and Aisling Ní Chúláin. Assistant producer: Alice CarnevaliWith original reporting by Naira Davlashyan. The theme music is by Andy Robini. Sound design by Naira Davlashyan.The sound mixing is by Matthieu Ducheine.Consultant editor: Catalina May. Solutions journalism consultant: Michèle Foin. Production coordinator: Louise Lehec. Editor-in-chief: Patrick Heery. For more information on The Star Ingredient, go to our website.Follow us on Instagram and Twitter. Are you a French speaker? You can find a version of this podcast in French with the name La Surprise du Chef.The podcast, The Star Ingredient, was funded by the European Journalism Centre, through the Solutions Journalism Accelerator. This fund is supported by the Bill & Melinda Gates Foundation. Hosted on Acast. See acast.com/privacy for more information.
Acclaimed author, Carolyn Steel joins ON CITIES for a thought-provoking conversation on the relationship between food and cities. The feeding of cities has greater social and physical impact on us and our planet than anything else we do. Yet few of us living in modern cities are conscious of the process. In her books, Hungry City and Sitopia, Steel discusses the history of food production and distribution, the challenges of feeding our growing cities sustainably, and her vision of Sitopia, a new way of thinking about food and its role in creating more resilient, equitable and joyful urban futures. With practical ideas and fascinating insights, this episode is a must-listen for anyone concerned with health, the future of food and its impact on cities and society. Tune in Friday, May 12th at 11:00 AM EST, 8:00 AM PST at https://www.voiceamerica.com/show/4119/on-cities; and find all previous episodes on Spotify, Apple iTunes or your favorite podcast platform.
Acclaimed author, Carolyn Steel joins ON CITIES for a thought-provoking conversation on the relationship between food and cities. The feeding of cities has greater social and physical impact on us and our planet than anything else we do. Yet few of us living in modern cities are conscious of the process. In her books, Hungry City and Sitopia, Steel discusses the history of food production and distribution, the challenges of feeding our growing cities sustainably, and her vision of Sitopia, a new way of thinking about food and its role in creating more resilient, equitable and joyful urban futures. With practical ideas and fascinating insights, this episode is a must-listen for anyone concerned with health, the future of food and its impact on cities and society. Tune in Friday, May 12th at 11:00 AM EST, 8:00 AM PST at https://www.voiceamerica.com/show/4119/on-cities; and find all previous episodes on Spotify, Apple iTunes or your favorite podcast platform.
Welcome to the first episode of the year and 4th season of Urbcast! I am concerned about the climate crisis or rather climate collapse and how it impacts our cities. My goal is to find ways to prepare for the challenges ahead and to be more mindful of our consumption habits. Together with my guests, will explore ways to make our cities more adaptable in the face of the climate crisis. This is why in this week's episode in English, we will talk about: How to nourish cities through conscious food production and circularity?
In front of a live audience at Heartland 2022, architect and thinker Carolyn Steel met with chef and sustainability pioneer Matt Orlando in a conversation on how cities shape what we eat. Carolyn Steel is an expert on the connection between food and cities. She has written several books on the subject and lectured on it at Cambridge University. Matt Orlando has worked at multiple Michelin restaurants worldwide and opened his world-famous restaurant, Amass in 2013. Unfortunately Amass recently closed as a restaurant, but to Orlando Amass is not just a physical space, but a mindset that transcends these walls. The talk is moderated by Anne Katrine Harders and presented in collaboration with Copenhagen Architecture Festival. Hosted on Acast. See acast.com/privacy for more information.
Carolyn Steel is a leading thinker on food and cities. A London-based architect, author and academic, she wrote the award-winning Hungry City: How Food Shapes Our Lives (2008) and Sitopia: How Food Can Save the World (2020). Her concept of sitopia, or food-place (from the Greek sitos, food + topos, place) has gained broad recognition across a range of fields in design, ecology, academia and the arts. Carolyn studied architecture at Cambridge University and has since taught at Cambridge, London Metropolitan University, Wageningen University, Slow Food University and at the London School of Economics, where she was inaugural studio director of the Cities Programme. Her lecture series on Food and the City, given at Cambridge between 2002-12, was the first of its kind. Carolyn is a non-executive director of Kilburn Nightingale Architects, a trustee of the Oxford Symposium of Food and Cookery and is currently a Research Fellow at Aeres University in the Netherlands. She writes and broadcasts regularly about food, cities and culture and is in international demand as a speaker. Her 2009 TEDGlobal talk has received more than one million views. On this episode, Carolyn joins host Mitchell Davis and discusses the potential to change the world through food, placing value on what we eat, and why the word “mundane” is anything but. Follow Carolyn on Twitter @carolynsteel For more on Carolyn and her work, visit: https://www.carolynsteel.com/
Carolyn Steel is a London-based architect and writer. She is a leading thinker on food and cities and the author of the books Hungry City: How Food Shapes Our Lives and Sitopia: How Food Can Save the World. Thanks to her concept sitopia, which means food-place, Carolyn has raised awareness on what it takes to feed urban settlements and its consequences on the environment and our health. Learn more about Carolyn's work: https://www.carolynsteel.com/hungrycitybook https://www.carolynsteel.com/sitopiabook
“By the age of 25 there's no atom in your body that you were born with. It's all food. So some of us are just pot noodles.”Carolyn Steel is of the belief that we live in a world shaped by food and everything ultimately comes back to food. She takes us on a journey back through time, looking at how humans used to interact with food in the days of hunting and gathering all the way through to our relationship with food today. Looking at industrialisation and its promises to solve the problem of how to live, Carolyn questions whether our ideas of progress when it comes to food can truly be seen as progress. She encourages us to see food as a starting point for imagining a good life. How could we change our collective approaches to food to value it and see it as something that brings us pleasure rather than an inconvenience and something that needs a quick fix in the age of busyness? Carolyn looks at what we could learn from the times of the hunter gatherer lifestyle and how we could better align ourselves with the natural cycles of the planet to create better lives for everyone.
Today we're bringing you an episode of City Space, a Globe and Mail podcast about how to make our cities better, hosted by Adrian Lee.Cities are filled with seemingly endless options when it comes to food. But we're also increasingly disconnected from what we eat and how it makes its way to our plate. In this episode, we're taking a look at how the pandemic has given us the opportunity to rethink our relationship with food, both in terms of the restaurant industry and farmed food that fills our fridge. Adrian speaks to Corey Mintz, a food writer and critic about his new book The Next Supper: The End of Restaurants As We Knew Them, and What Comes After. Corey shares how the pandemic has changed the restaurant industry, from tipping to labour demand, and what diners should think about next time they eat out. Plus, we hear from Carolyn Steel, architect and author of Sitopia: How Food Can Save the World. Carolyn shares how cities have lost some of their essential connections to the food that fuels their citizens, and what we can do about it.
Skip the Queue is brought to you by Rubber Cheese, a digital agency that builds remarkable systems and websites for attractions that helps them increase their visitor numbers. Your host is Kelly Molson, MD of Rubber Cheese.Download our free ebook The Ultimate Guide to Doubling Your Visitor NumbersIf you like what you hear, you can subscribe on iTunes, Spotify, and all the usual channels by searching Skip the Queue or visit our website rubbercheese.com/podcast.If you've enjoyed this podcast, please leave us a five star review, it really helps others find us. And remember to follow us on Twitter for your chance to win the books that have been mentioned in this podcastCompetition ends October 1st 2022. The winner will be contacted via Twitter. Show references: https://www.pensthorpe.com/about-us-history/https://www.edp24.co.uk/news/business/why-running-pensthorpe-near-fakenham-makes-you-feel-good-by-1395106https://www.bbc.co.uk/norfolk/content/articles/2008/05/23/springwatch_jordans_interview_20080523_feature.shtml Leading the flock are the enigmatic owners of Pensthorpe; Bill and Jordan. Prior to purchasing Pensthorpe in 2003, the couple lived in Bedfordshire where Deb had a successful career in fashion and photography, and Bill ran Jordans, the hugely successful cereal business he co-founded with his brother.Wanting to raise their two children in Deb's native Northfolk, they jumped at the chance to buy Pensthorpe and combine Bill's knowledge of sustainable farming practices with their longstanding love of nature.They've been part of the landscape ever since. Transcriptions: Kelly Molson: Welcome to Skip the Queue, a podcast for people working in or working with visitor attractions. I'm your host, Kelly Molson. Each episode, I speak with industry experts from the attractions world. In today's episode, I speak with Bill and Deb Jordan, owners of Pensthorpe. Bill and Deb share the heartwarming highs and lows of creating this multi-award-winning tourist attraction. Have a listen in to find out what part Bill Oddie played in it all. If you like what you hear, subscribe on iTunes, Spotify, and all the usual channels by searching Skip the Queue.Kelly Molson: Bill and Deb, thank you so much for coming on the podcast today. It's absolutely lovely to see you both. We're going to start off with a few small icebreaker questions just to get us warmed up. So we're going to talk a little bit about cereal today. It's going to be part of the conversation. I want to know, what has been the worst food that you've both ever eaten?Bill Jordan: Oh, my word. I think school food didn't exactly do much for us.Kelly Molson: School dinners?Deb Jordan: One of my flatmates once complained that I had a tin of meatballs in the fridge that was open. So now I realise that many moons ago, I did used to eat badly in London.Kelly Molson: All right. Tins of cold meatballs in the fridge. To be fair, I quite like cold beans straight out of the tin.Bill Jordan: Oh, really.Kelly Molson: So I'd probably go for the cold meatballs, actually.Bill Jordan: Yeah.Kelly Molson: I might be all right with that. Let's go for your unpopular opinions.Deb Jordan: An unpopular opinion. I get very wound up about spin. I really do go off on one. It could be about anything where people actually say, so they pick up on something like children using mobile phones. Therefore, they will say that their business prevents that, and it's all to do with the fact that X, Y, Z. I just get frustrated when people use something that they've heard of in the press that is good for people. Even if it's like a cereal packet where it's saying this is healthy for you. Probably because I'll know that Bill will tell me exactly how many calories it's got in it. It's all a load of rubbish. But that is an opinion I get very wound up about. I hope I don't then fall into the frame of actually being accused of doing the same thing.Bill Jordan: I think when I heard the question, I got slightly concerned that I'd reached a sort of age where I didn't even recognise whether the views are unpopular or not.Kelly Molson: We're all getting there, Bill. Oh, I love that. Well, that's a good opinion to have. I wouldn't say that's very unpopular, but I think that's a good opinion to have.Bill Jordan: Might be the definition of being out of touch.Kelly Molson: I doubt that very much considering what we're going to talk about today. We're going to talk about Pensthorpe today. I mean, I think it's one of Norfolk's best-kept secrets. Whenever I talk about Pensthorpe, I have been describing it to people recently and telling them how fabulous it is, and they go, "I've never been there. We go to Norfolk quite a lot." And I'm like, "Right. Well, you have to go there now." So I've convinced at least 10 people recently that Pensthorpe is top of their list of places to go. It's just phenomenal.Kelly Molson: But, I want to know what were your backgrounds prior to Pensthorpe? Because they're very different. They weren't in the attractions industry at all, were they?Deb Jordan: No, not at all. I think Bill needs to lead on that one.Bill Jordan: Okay. Well, mine, for about 30 ... Probably more years than that. I'd founded and was running with my brother a breakfast cereal company. I guess you'd call it such a natural food company in the days when there was a natural food movement. There was quite a reaction against factory food, which of course still goes on today. So my background was much more about food and land use and farming practice and local food and nutrition and all of those things, which I still find very fascinating. Although, thankfully, I'm not that closely involved as I used to be, because it's hard work.Kelly Molson: I can imagine that's hard work. Did you come from a farming background prior to that? Did you grow up in that environment?Bill Jordan: Yeah. We all grew up at on a flour mill, which still exists in Bedfordshire. Our mum still lives there. She's 96.Kelly Molson: Oh, wow.Bill Jordan: She's lived in the same house for over 70 years. Yeah, we were lucky. We got brought up as kids kind of above the shop, really. It was a mill that made white flour. It made brown flour. It made animal feed. It was an interesting place to live. A lot going on.Kelly Molson: Wow. You were kind of in it, right? You lived and worked there?Bill Jordan: Yeah. School holidays, you had to bag up animal feed or pack flour or something. It was kind of went with living there, really.Kelly Molson: Yeah. Deb, what about you? What's your background?Deb Jordan: Well, I was very lucky to be born and live in Ringstead in Norfolk, which is only about 20 minutes, 25 minutes drive away. My dad was a farmer on the Le Strange Estate. The farm ran at the back of old Hunstanton. Yeah, idyllic. In the summer holidays, we were very lucky to just be out, left to just roam. I think actually once I ran away. I found a really nice spot to sit for the day. And by about 7:00 PM, I thought, "Actually, nobody cares. Nobody's noticed." And that did actually really make me laugh. I remember saying to my mum when I got back, "Did you not know? Did you not notice I'd run away? So she'd, "No. I know you went out in a very mad mood. But no, I hadn't noticed yet, darling. The good thing is you were hungry and here you are."Deb Jordan: I just remember thinking, "Gosh, when you look back, how lucky that was." It sort of made you stand on your own two feet. You used to get involved with a bit of wild oat picking and have jumps around the farm, around the house. But sadly ... I say sadly because it didn't really suit me. I was sent away to boarding school quite a long way away and was rather rebellious and unhappy, but a very privileged start. I think that probably stays with you forever about the nature and the fun. There's so much to explore, and you don't really need too much else other than a bicycle and the nature to make a very happy childhood.Kelly Molson: Oh God, that's really lovely. Ringstead is a very beautiful place as well. There's a lovely pub there called The Gin Trap that I've been to a number of times. Yes.Deb Jordan: Spent a lot of my youth in The Gin Trap. Yes. Sipping gin and orange or something ghastly with a boyfriend from cross lake.Kelly Molson: Oh, what a lovely, so that's really nice to hear, actually. I didn't realise how kind of embedded nature had been into both of your childhoods really, which I guess brings us to Pensthorpe. And you purchased it in, it was in 2003, wasn't it? And it was originally a bird reserve. What made you make the jump into buying something like this and you know, how did that happen?Bill Jordan: Well, it was a very unusual day when we first got to see the Pensthorpe, we had the children were, I don't know, kind of able to walk by that time. And we had a day in wandering around Pensthorpe.Deb Jordan: Six and eight.Bill Jordan: Six and eight. There you go. I'm no good at it. So we had a day looking around Pensthorpe which kind of came out of the blue and no, I think we were sort of rather bowled over, knocked out by it all. It was, the kids was surprisingly quiet and reflective. We were having a good time and we'd read somewhere that it was possibly up for sale. So when we were walking out of Pensthorpe, we asked the lady behind the counter, "Is it still for sale? Has it been sold?" And they said, "Well, you better go and speak to that gentleman over there. That's Bill Mackins." And we did. And then we kind of got pulled into the whole site. Yes that's how it happened.Deb Jordan: It was actually, Bill had been looking for some years. He was always interested in properties for sale in Norfolk. I think he may have been thinking that his connection with Jordan's and conservation and great farming and that he, I think he was already feeling he needed to put his money where his mouth was and start something to do with food in the countryside. A bit like the sort of taste of north, but type thing I think was going on in the back of his head. So he was often buzzing around on the bicycle looking and when Pensthorpe came up, I actually saw it and he was looking at my magazine and I said, "No way, no, no, no." So actually then we were visiting Norfolk because we did a lot with our children to see my parents and it sort of came to that.Deb Jordan: Well, why don't we just go and look? And I really wasn't very on board at all, but I have to admit that once here it's an extraordinary site and it sort of pulls you in. It's a place that you sort of, not too sure why, but you feel very connected to it. And I think that it really surprised us that day that it took us in and it took us along and then meeting the owner and him connecting with the children. It must have been about this time of year because then obviously the birds molt and there was a lot of feathers that the children have just spent the whole time looking for feathers and putting them in a bag. And we had to sort of say to the owner, look, we haven't been plucking your birds. This whole collection is then explaining to us the molting, that how at this time of the year, everything, all the ducks and geese use their feathers and can't fly.Deb Jordan: So they're all on the ground. And it's extraordinary at the moment how we've got hundreds of gray legs and geese all sitting, waiting for that time where the feathers have grown through and they can then take off again. But it was just that he then had some peacock feathers and said, "Look here kids take these home." And he knew my dad. So he was saying that he had known my dad before he died. And so there was a sort of an immediate connection there. And then I think he could see that Bill was very interested. And then he suggested before we left, because we'd asked about it being up to sale, he told us that it'd fallen through and he suggested that Bill meet somebody called Tim Neva, that was working in Cambridge and was working locally. And that sort of rather started the ball rolling. Yeah.Bill Jordan: Yes. I think another sort of link had been the fact that with Jordan, so amongst other things, we'd done quite a lot of work on the supply chain for the cereals. So we were working by then with quite a lot of farmers who were quite conservation minded and were putting habitats onto their farm for increasing wildlife and doing all of those sort of things, which of course was being done at Pensthorpe. So it was an aspect of what we'd been used to in the food industry. And it was done being done very well here at Pensthorpe. So yeah, that's kind of how it fitted in as well.Kelly Molson: What a wonderful story. You went to visit and then ended up buying the place. I love that.Bill Jordan: Well, it was bit of a shock. It wasn't kind of on the cards that's for sure.Deb Jordan: No, I think it was funny things to, you could have looked back and at the time I think we could see the beauty of the place, the fact that you thought, oh my goodness, Nancy's bringing up a family here and getting connected to all this and the bird life and everything else. I think what probably happened, which was, in hindsight, wasn't so good was that this connection with somebody that was a very good salesperson on behalf of filmmakers, who was saying I'll bring my family from Brisbane in Australia because they ran the Mariba wetland out there. So I can run this for you. So we actually spent a lot of time working with Tim prior to buying it and hearing how he was going to bring his wife and do the total daily running of the place. And that it would be Deb, you can get involved in the hub and bringing in crafts people and local produce and local gift and Bill can get involved in farm when we see him, because it's going to, you were still at George.Deb Jordan: And it wasn't. So we signed on the dotted line up on December 20th, 2002. And about three weeks, four weeks later, we had a phone call from Tim Neva there about saying, "I'm really sorry, but my wife, my boys are older than I thought. They're very at home in Queensland. And Gwyneth doesn't feel that it's actually something she could do at the minute, but I will be very supportive and I will come and be helpful." So that was a big shock. And so we put the house up for sale and pretty well moved during Jan, Feb, March 2003.Bill Jordan: I think within about 10 weeks, poor Deborah had to move the children from one school to another and make sure he got some housing. You trying to sell the housing you're in Bedfordshire. So it was a bit of a traumatic time.Kelly Molson: Oh my goodness.Bill Jordan: Amusingly, our children, children. They're big. Now they remind us every now and then that what we put them through and shouldn't we be guilty. We have to take it on the chin every time they raise it.Kelly Molson: I bet. I mean, that's incredible. Isn't it? So you, so suddenly you've gone from, oh, okay, well we're going to do this, but we've got someone that will manage it for us to that's it. They're not coming and you are in it. This is your deal. You've got to do it. So Bill, were you still juggling Jordans at the same time? So you had,Bill Jordan: Yeah.Kelly Molson: You had both responsibilities.Bill Jordan: Jordans were still going full ball. Yeah.Kelly Molson: How did you manage that?Bill Jordan: Well the usual thing, I handed it over to the lady on my left here.Kelly Molson: Of course.Bill Jordan: We done most of it since then.Kelly Molson: Wow, Deb. That was, so that was not what you were expecting at all. And then suddenly you've had to completely change your life, move your children, move them to school, move home, and now you are managing a bird reserve.Deb Jordan: Yeah, we were very naive and it was a struggle. Yeah. I think we're both quite resilient and there really wasn't much that could be done other than let's just crack on. And just try and keep really focused and learn from all the people that were already here. And Tim was definitely in the mix, but I hadn't realised that it would mean moving that quickly or looking for somebody to manage it. It was pretty full on to suddenly find yourself as the person. They had an amazing book in the shop, which was all the garden and it was wildlife of the waterfowl of the world. And I remember putting it under my bed and got some binoculars and looked out at the lake every morning to see what was on there to identify what we'd got.Deb Jordan: And then it was such a small team. There was just four ladies in the shop that ran seven days. Two of them did. You know, and we had about two, two wardens or yes on the farm banding Paul and you know, it was, it was just a very small team and they were really helpful and they explained what I was meant to be doing what happened. And then Tim came and went and we sort of, and it grew. We didn't really have much of a plan I don't suppose. Bill kept saying to me all along whenever I said, "Look, we need a five or a 10 year plan." Or we just sort of, it evolved. We worked with the team and we started to sort of move slightly more towards trying to, we realised our kids aren't kids all get nature you don't have to explain it to them.Deb Jordan: It's just ingrained in them. So we realised we haven't got any young members. That everybody was older and more bird related. We'd really upset one or two of them who wrote in, we just, we had a woman that would offer to become a volunteer here. And she was a fabulous lady and she'd actually been GM at the Wildfowl and Wetlands Trust. And she said, "Look Deb it's really important. We need to get more of a younger generation here. And so what we're going to do is we're going to do play. I worked at Fowl and Wetlands trust. And they did Wellie Boot Land and I'll eat my hat if it doesn't work." And Bill said, "I'll eat my hat if it does work." So we had to park Bill, luckily because Bill went home every Monday night, we'd sort of work on it quietly, Veronica, I and Mark, as to how we were going to get round Bill.Deb Jordan: But by actually investing in an outdoor play area that was as though it was in the water as though it was a nature child. We encouraged people to bring their kids so that by getting them further out into the park, they could learn more about nature. But actually sometimes I think it's the parents that you have to encourage to come to a nature reserve, because they sort of think, what am I going to do with the kids and the kids actually get it and love it. So and one or two of the members that sort of said, I'm sorry, but we are now dropping out. We think that you are making a big mistake. I'm pleased to say that I bumped into the grandparents one day who said, look, I'm going to own up we're the people that wrote to you and were very rude, but this is Dudley and he's our grandson and we can't get enough enjoyment and make enough lovely memories with Dudley. So we forgive you.Kelly Molson: Oh, that's so nice.Deb Jordan: Yeah.Bill Jordan: So we found quite a lot of the heavy duty birders might have started a bit nervous when they saw children's play and different things happening. But yeah, just as Deb explains, after a bit, they realised that yeah, they got grandchildren and here was somewhere that worked for them and you know, actually got to a couple more levels of generations within their family. So we were lucky there. And within the year I told Deb that it was all my idea anyway.Deb Jordan: As you do.Bill Jordan: As I like to.Kelly Molson: It's interesting because earlier you used the word reflective about Pensthorpe and that's very much how I felt when I visited there. And what I found really interesting is that the children's play areas because now you have an indoor play area and the outdoor play area, they have been designed so well that they don't detract from that reflective feeling. Does that make sense? Like I could, I came on my own, I didn't bring my daughter, but I could still see how you could bring your children there and just have the most brilliant day of fun. But it is still a very calm and peaceful. It has a very calm and peaceful energy to it, the place that, and that's, I think that really comes through the minute you arrive. That's that's how I felt.Deb Jordan: Yeah. I think when we tried to look at the site, which is really unique, because it's got so many different habitats and we sort of said to ourselves, "So how can we best use this?" And I think what we've tried to do is just like the play, which looks very natural. We've tried to continue the journey and so that you leave the play and then you head towards the wetland area. But there is a diversion where at the top of the Sandhill, there's in the wood, on the top of the Sandhill, overlooking the lake, there's this amazing den building area. And when you go up there you know very well that this is a family affair. There's no way that the kids have done the den building, but you pass through an area where we cut into the wetland and put a big ponder thing.Deb Jordan: And then we sort of take you further along to a wood at the end where if a huge tree has fallen in the middle of it Richard leaves it there. And then the root base is all explained as to what's going on there, wildlife and we mow a path to it. So you can actually know that you're meant to get on the tree and run along the trunk. And, and I think, in fact we had a meeting here two weeks ago, Eco Attractions and they were saying, which was the best thing I'd heard, best acclaim I'd had. They said, "We've been out there Deb. And we sort of get what you're talking about, that you come across all this wild play, this just natural what's there is being used to tell a story, but have fun with. And we think that the best way of explaining you is a bit like the lost gardens of Halligan." Well boy, that was-Bill Jordan: We didn't mind that at all.Deb Jordan: We didn't mind that.Kelly Molson: That is perfect.Deb Jordan: What we are trying to do is keep the natural, but just encourage people to go out and get further and further from the hub with the trails that Natalie does and her team, which is so brilliant.Kelly Molson: Yeah, it definitely comes across. So that is a perfect description of how I felt when I was there. I want to go back a little bit though, because we've kind of jumped forward. Let's go back to 2008 because you get a call from Springwatch. That must have been pretty exciting at the time. What did that do for the venue?Bill Jordan: Well, perhaps even before answering that, you ought to hear how it actually happened.Kelly Molson: Okay. Ooh, share!Bill Jordan: To tell you about a conversation we had with.Deb Jordan: Yeah. We'd been told that Bill Oddie wanted to come to Pensthorpe for his really wild show. And he was here specifically to look at corn crakes, which we were breeding and releasing with the RSPB and [inaudible 00:24:25] isn't it? And so he came and I hadn't really seen much of him because he'd been whisked away and he'd met the agriculturalist and the team and looked at the corn crakes and then he'd had a little wander as Bill does. And then he came back to the hub and I thought, oh, I'm not very good at selling myself, but there is nobody else. You just got to do this. I went out with my camera and I just said, look I'm Deb Jordan, and I hope you don't mind. Could I take your photos for our newsletter because it's so exciting to have you here.Deb Jordan: And he did this amazing sort of thumbs up picture and he said, "I'm going to do this. And then you can write the copy dead because I absolutely love this place. You can say whatever you like and I'll be happy." Yeah. And it was about three weeks after that, when he'd gone that we received a letter to say, Bill Oddie has put you forward as a possible site for the next move at Springwatch. So I think they'd only done three years in the farm in Devon.Bill Jordan: They had. Yeah.Deb Jordan: And so they felt, and then with it, since then they've moved, I think almost every three years. So when I got this letter, I turned to Martin and said, this is special. Put it under my pillow and it stayed there.Bill Jordan: Until they said, "Yes."Deb Jordan: It stayed there until, until we'd heard we've got it.Kelly Molson: Oh, that's amazing. Well done Bill Oddie. Thumbs up to Bill Oddie. So what, but what did that do that must have brought so much attention to the attraction?Deb Jordan: It was amazing for us because although we can hear sky larks on the hill, above the scrape and we can hear our wildlife and we see our wildlife, it was fantastic for us to really get a grip. But when you see those nests that these guys are so clever and professional about finding, and I remember taking the children to school one day and on the way, hearing Terry Wogan talking about the little ring lovers that had been seen the night before at Pensthorpe on the way to scrape. And I just have pulled into a laid iron with banging my head against the wheel think, oh my God, doesn't get any better than Terry Wogan talking about little ring lovers at Pensthorpe. But it was fabulous. It allowed people to see the breadth of everything, wildlife and habitat wise because it is unusual because we've got the river that runs straight right through the middle. We've got farmland and we've a farm that's running. We've got wetland, we've got gardens, we've got-Bill Jordan: It's 50 acres of lake.Deb Jordan: There's just every sort of habitat you could really want. And I think that allowed people to sort of think, well, that honey little place that we hear about might be worth a visit. So it did help put us on the map.Bill Jordan: I think we all learned quite a lot from it having us when I think there was probably up to 50, 60 people on site producing and one of the sort of excitements of the day for us was that we'd all been pulled back to the cafe building here, which they'd taken over and had about 40 different TV screens and monitors there. And we could see exactly all the bits that they filmed during the day and the night and all the bits that were current from being talked about and the interviews that were happening. Just to see the whole program put together a that end of the day, which was fascinating. And just the way they handled it and the way the sort of information they imparted to audiences is just, no, it was very clever, very clever indeed.Kelly Molson: Was it strange to see the place that you live on the telly?Deb Jordan: Very strange. In fact, one day, I can't quite remember what had happened, but because for eight o'clock they go live. I think it was something like a Muntjack in my garden. It was upsetting me. So I ran as I usually do, got my saucepan and banged my saucepan and prop people. Oh no. You know, and somebody said the next day, what was that noise we had to sort of cover up? But yeah, to tuck into the television, knowing, I mean, some nights we'd creep down and hide or be allowed quite close, but to have those people, to have Kate Humble here, Bill Oddie and then Bill Oddie swapped with Chris Packham. So to have Chris here for a couple of years and yeah, it was very, very special and-Bill Jordan: It was quite a good set for them. They used to, where we're sitting right now, just below us was a sort of room that was completely derelict. So the whole, all of these five cottages here were derelict and poor BBC took pity on us and put a few glass windows and things. And so we wouldn't look too impoverished.Kelly Molson: How kind of them.Bill Jordan: Very kind of them. Yeah.Kelly Molson: I want to ask a little bit, and it's something that you talked about right at the beginning where you said where you grew up, you kind of lived and worked and again now is where you live, and you work. How difficult is it for you to make that work in terms of your kind of like work life balance? Because you are kind of immersed in your business from the minute you wake up in the morning.Deb Jordan: Yeah.Bill Jordan: That not the clever bit, is it? It is hard work. It's quite hard work. And it needs to be mentioned just in case anyone else gets vague and puts their name down for a similar thing. It is hard work and you need to get on well with people and yeah, you are seven days a week, which is how an operation like this has to go. You've got people on site quite a lot of the day when they go home at five o'clock we get the park to ourselves and we can wander around.Deb Jordan: Yeah, I think even as far as the work side of thing, when I look out at the window, I'll immediately think, wow. How lucky. This is extraordinary. And then I'll immediately think all the things that I haven't yet achieved or are on my list for this week that's never long enough. And I think that, on its own, would've been enough. I think, to go through some of the hiccups that life throws to the whole COVID thing, the avian flu thing, those make you pause and really think. That was tough. So we've had some brilliant times, some really big successes, but those things sort of leave you slightly wounded. But there again you've got a big team and everybody's been through the same thing. The whole world has had to reorganise and regroup and move on.Deb Jordan: So yeah, I think that looking forward, one needs to be optimistic that we probably had our fair share of things that haven't really gone our way recently. But on the other hand, there's an awful lot to look forward to. And we've just done the new rebranding and we're very lucky with our marketing team that they totally understand this product. And when you've got a team behind you like that are so inspired by the site and are able to get that message across for all generations, whatever bit it is, whatever age you are, whether it's gardens or birds or families. It's a place for people to come and make memories. And thankfully, hopefully we are now, hopefully COVID is now a thing of the past and sadly avian flu won't be because it's still out there. And it's sort of becoming a real problem. You know, it hasn't really gone away this year for the UK even on Springwatch, we were watching the problems they've got in Scotland at the minute and even slightly closer to home again. So it is something that we are aware of and that we have to sort of rethink going forward, how, how you know, that we work with what we've got.Bill Jordan: We do. But I think we've also sort of figured out that actually there is even more sort of requirement, demand, whatever you call it for getting out there. And nature in its best form and walking and space and all of those things seem to be even more important to a lot of the visitors we talk to.Deb Jordan: Yeah. I think it definitely focused us on what is so special about this place? It's the freedom, it's the feeling of wellness out there, feeling of being able to put things that are worrying you that week away when you come to Pensthorpe. You get out there and you get diverted by the beauty of the place. You know, COVID was really problematic for everybody. I had started six months of chemotherapy in January 2020. So it was going into Norridge weekly for my chemo. So then when the country locked down, I would be sort of driving all with sweet leaf on the bad week. Somebody would be kind enough to drive me and whether it was with my daughter or whoever was kind enough to come with me, it seemed odd to be out on the roads.Deb Jordan: Because the first lock down, there was no one anywhere and you'd get to the hospital and the nurses were amazing, but concerned obviously. It was new to us all. So seeing them afraid but resilient and just pushing on whatever. It was a very unusual time and we did do some furlough, so it was very quiet here because we'd have like one warden in and one avian came and the gardener stayed and the maintenance guy stayed, but everybody in the hub was gone. It was a very extraordinary thing to know that our visitors sadly had no access and were really needing it. There were some very ill people that I was coming across in hospital that were really totally needing nature at that time. And they weren't allowed out in it. So that also, it was a time of sort of looking and seeing, and then the wonderful thing was when we were able to open up, just knowing that at last you could open the doors and people could do what they had so badly been wanting to do and get here and get back outside.Deb Jordan: And so we were very lucky that there was no fear from people that they would come and might get COVID here because there's so much space, as soon as we'd managed to alter the way into the park and get them through quickly. Yeah, sure. It was very rewarding to allow people to.Bill Jordan: Some people were very cautious, wouldn't they, for quite a long time for all the obvious reasons and all worked well.Kelly Molson: Gosh, you've really been through some very big highs and some very big lows there. Haven't you thank you for sharing that with us, Deborah and I'm really glad to see that you are recovered and enjoying your beautiful place again today. So let's talk about the future then, because we've talked loads about what's happened and what, what you've been through the venue has just won some really phenomenal awards. And I have to mention, so you were winners of the Large Visitor Attraction of the Year and winners of the Marketing Camp Campaign of the Year at the East of England Tourism Awards. But you also, you just won a bronze at a very large attractions award, very large toys of award didn't you?Deb Jordan: Yes, we did. We were absolutely thrilled. Yes. We couldn't quite believe that because we'd achieved winner of the east. Then I think they put all the winners of the east and maybe others as well, all the other regions. So you get put into a pot and then the whole thing starts again. And somebody from the nationally won then comes out and looks so you don't know when they're going to come or when they've been. But when we heard that we've been put through, that was extremely exciting. Yeah. To go to Birmingham with the team and accept that award. We had some huge competition with Chester Zoo and actually public actually.Kelly Molson: Oh yes.Bill Jordan: Some pretty huge sort of attractions. So we felt we'd done well to get in that sort of elevated company.Kelly Molson: Yeah. It's wonderful. It was so fabulous to see you get that, get that prize. I was really thrilled for you all. So what next? You've just had a beautiful rebrand and may I say also a beautiful website and it's really, you are in a really wonderful position of kind of exciting new things happening. So what's the plans for the venue?Deb Jordan: Well, I think, the site itself is always going to need investment. Whether it be a cafe which has got a kitchen that needs work on, we're looking at how to get visitors further afield of more exciting things. But those would probably be more about a planning application. We've been working on a new sculpture garden, which is absolutely in its infancy at the moment. And the whole idea is actually to try and encourage sculptors to loan work. So that we've been buying sculpture on a yearly basis, which the visitors seem to love. I often come across the stag with people, with their children sitting on it or the wild boar or whatever it is. And we've just got the new fantasy wide ferry and the dandelions, which are a huge, seem to be pleasing everybody.Deb Jordan: But the whole idea about that garden is actually to try and so that we can, when we've progressed it a little bit further, we can take photos and say to people, look it's not that we wanting to become a sculpture park, but we'd like for our members to be able to see other people's sculpture here, that they could have the opportunity to buy. So that's something that we're working on and it's very much in its infancy.Bill Jordan: There's a sort of ongoing program with reintroductions, which is pencil QNS. We've got a very good agricultural team led by Christy. And yeah, we're working with the MOD, ministry of defense, who are collecting eggs from various different air fields around the east of England. We're then incubating the eggs here, looking after the chicks until they're ready to be released in the washes or Ken Hill farm, which features in spring wash at the moment or this spring anyway. So yeah, there's a lot of that work goes on, which again our visitors, like they can't see a huge amount of it because obviously it's all got to be bio secure, but it's something they like to feel that they're supporting. And it's sort of something that suits the area and yeah, it's something fortunate that some members of the team here are very good at. So yeah, that continues a pace. What else?Deb Jordan: I think it's probably now sitting with the team and working on a more five, 10 year plan where we all know exactly where we're going and we are trying to just even become more wild. It's just trying to find that happy balance of people with giving them something to do that actually helping them want to get their kids further out into.Bill Jordan: Yeah. And there is a lot of space here. We keep going on about that. But you know, the reserve itself is probably 200 acres, but you've got in total more like 500 and we take the discovery tours, land Rover tours out onto the farmland where we're, the wardens are working hard on the habitats there, fulfill encouraging more biodiversity and more wildlife out in that part of the reserve as well. So yeah, it's all part of the same thing and I don't know that we're going to run out things to do.Kelly Molson: No, I think Deb's to-do list is getting longer by the minute. Isn't it? Thank you. This has been so lovely to talk to you. I would implore all of our listeners to please go and visit Pensthorpe because it is a really magical place. Bill Oddie was absolutely right about it. We were at the end of the podcast and we always ask our guests to recommend a book that they love. So it can be something that you've found useful for your career. It can be something that you just love from a personal perspective.Deb Jordan: Well mine, the one I'd suggest that everybody should read, is Fingers In the Sparkle Jar by Chris Packham. I think it may have won best book in the wildlife somewhere. But it's a very remarkable, raw. It gets absolutely into the vulnerability of people with Asperger's. And so Chris did this extraordinary program on television, which was Asperger's and me. And I was amazed by that and how he put himself into that position of saying what was going on in his life and how difficult it had been for him. And this book is very much his early memoir, probably from about five to about 17.Deb Jordan: And I think that it's just as any parent, anybody that has any sort of difficulties with actually fitting into a peer group. And I'm sure there are many people that either went through that themselves, when you are reading that book, you actually sort of feel the pain and you feel the vulnerability. And actually, I think it just makes us all as adults, especially aware if we've had that in our family, it helps us understand it. If we haven't got it in our family, it helps us understand it somewhere else. But it is a mesmerising read. So it's not like a chore. Everybody will read it and his descriptions and the way he explains his life in nature. It's just an absolute extraordinary book.Kelly Molson: I have not read that. That's going top of my list. That sounds wonderful. Bill, what about you?Bill Jordan: Well, we've just had a week away, which was rather nice. I read Sitopia by Carolyn Steel, which is a fascinating book. And it's talks about the way that we haven't been valuing food. We should be doing more on a local scale. The regenerational farming thing comes into it. And of course, Jake Finds and Holkham are all involved. And that's very much a Norfolk thing as well. So, no, I thought it was just a brilliant book. And again, we shouldn't be just talking about buying the cheapest food, although for some it's certainly necessary, but we should be looking at the importance of food in the civilisation rather than just what we can get away with and then factory farming and intensive farming it's got to change. Yeah. So that's my book.Kelly Molson: Very topical book. Thank you both. As ever listeners, if you would like to win those books, if you head over to our Twitter account and you retweet this episode announcement with the words I want Bill and Deb's books, then you will be in with a chance of winning a copy of them. Thank you both so much today. It's been such a pleasure to talk to you. I know that you've got a really exciting summer coming up. There's loads going on at Pensthorpe, and I'm looking forward to coming back and bringing my daughter over to see the place as well. I'll see you then.Deb Jordan: Fantastic. Thank you very much.Bill Jordan: Thank you very much.Kelly Molson: Thanks for listening to Skip the Queue. If you've enjoyed this podcast, please leave us a five star review. It really helps others find us and remember to follow us on Twitter for your chance to win the books that have been mentioned. Skip the Queue is brought to you by rubber cheese, a digital agency that builds remarkable systems and websites for attractions that helps them increase their visitor numbers. You can find show notes and transcriptions from this episode and more over on our website, rubbercheese.com/podcast.
Welcome to the 99th episode of Urbcast, in which we will talk about: Sitopia: How can food save our cities?
Cities are filled with seemingly endless options when it comes to food. But we're also increasingly disconnected from what we eat and how it makes its way to our plate. In this episode, we're taking a look at how the pandemic has given us the opportunity to rethink our relationship with food, both in terms of the restaurant industry and farmed food that fills our fridge. Adrian speaks to Corey Mintz, a food writer and critic about his new book The Next Supper: The End of Restaurants As We Knew Them, and What Comes After. Corey shares how the pandemic has changed the restaurant industry, from tipping to labour demand, and what diners should think about next time they eat out. Plus, we hear from Carolyn Steel, architect and author of Sitopia: How Food Can Save the World. Carolyn shares how cities have lost some of their essential connections to the food that fuels their citizens, and what we can do about it.
This week's podcast interview is about exploring the connection between who we are and food. Our guest this week is Carolyn Steel, an incredibly interesting woman and who's passion involves looking at life through the lens of food. Together Jonny and Carolyn take a look at how food shapes us and our worlds, and our bodies, and mull over how our food choices have a phenomenally important say in the quality of our life experience from our sensory perception, to our thinking, to how we move, our restfulness and calm, our bodily functions and to how we feel on the inside. Carolyn also talks about the need for us to eat to remain alive and this very simple activity can hold so much joy if we are willing to engage in it.As Carolyn says, Human health depends upon food health that depends upon plant health which depends upon soil health.In every meal there is a chance to connect to everything and reminds us of our need to get out of our own way too, letting our ideas of what and how everything should be in order to see what is really possible.It's a fascinating episode that takes many interesting turns and we'd love to know what you think too. So let us know what health, happiness and food means to you in the review section below.You can find out more about Carolyn and her work at: https://www.carolynsteel.com/Carolyn is also on Twitter @carolynsteelIf you're a fan of Jonny's you can also follow him on socials:Twitter: @JonnyWilkinsonInstagram: @jonnywilkinsonofficial
This week's podcast interview is about exploring the connection between who we are and food. Our guest this week is Carolyn Steel, an incredibly interesting woman and who's passion involves looking at life through the lens of food. Together Jonny and Carolyn take a look at how food shapes us and our worlds, and our bodies, and mull over how our food choices have a phenomenally important say in the quality of our life experience from our sensory perception, to our thinking, to how we move, our restfulness and calm, our bodily functions and to how we feel on the inside. Carolyn also talks about the need for us to eat to remain alive and this very simple activity can hold so much joy if we are willing to engage in it.As Carolyn says, Human health depends upon food health that depends upon plant health which depends upon soil health.In every meal there is a chance to connect to everything and reminds us of our need to get out of our own way too, letting our ideas of what and how everything should be in order to see what is really possible.It's a fascinating episode that takes many interesting turns and we'd love to know what you think too. So let us know what health, happiness and food means to you in the review section below.You can find out more about Carolyn and her work at: https://www.carolynsteel.com/Carolyn is also on Twitter @carolynsteelIf you're a fan of Jonny's you can also follow him on socials:Twitter: @JonnyWilkinsonInstagram: @jonnywilkinsonofficial
Food. At it's most basic, we need food to remain alive. But today we'll investigate how food can function as the perfect mechanism for thinking, and re-integrating yourself into the lifecycle and life itself. Seems pretty wild, but these week's episodes will hopefully go a long way to break things down.In this fascinating solo episode, Jonny explores how the food choices we make everyday have a phenomenally important say in the quality of our life experience - from our sensory perception, to our thinking, to how we move, our restfulness and calm, our bodily functions and to how we feel on the inside. Human health depends upon food health that depends upon plant health which depends upon soil health. Interesting stuff!Jonny also takes the time to introduce Thursday's guest, architect and leading thinker of food and cities, Carolyn Steel, with the hope that in establishing a connection with who we are beyond our ideas could well help us to find a deeper relationship with our food and bodies and more of life and vice versa too. At the end of the day, we are all in this together. In every meal, there is a chance to connect to everything.You can find out more about Carolyn and her work at: https://www.carolynsteel.com/Carolyn's is also on Twitter @carolynsteelIf you're a fan of Jonny's you can also follow him on socials:Twitter: @JonnyWilkinsonInstagram: @jonnywilkinsonofficial
Food. At it's most basic, we need food to remain alive. But today we'll investigate how food can function as the perfect mechanism for thinking, and re-integrating yourself into the lifecycle and life itself. Seems pretty wild, but these week's episodes will hopefully go a long way to break things down.In this fascinating solo episode, Jonny explores how the food choices we make everyday have a phenomenally important say in the quality of our life experience - from our sensory perception, to our thinking, to how we move, our restfulness and calm, our bodily functions and to how we feel on the inside. Human health depends upon food health that depends upon plant health which depends upon soil health. Interesting stuff!Jonny also takes the time to introduce Thursday's guest, architect and leading thinker of food and cities, Carolyn Steel, with the hope that in establishing a connection with who we are beyond our ideas could well help us to find a deeper relationship with our food and bodies and more of life and vice versa too. At the end of the day, we are all in this together. In every meal, there is a chance to connect to everything.You can find out more about Carolyn and her work at: https://www.carolynsteel.com/Carolyn's is also on Twitter @carolynsteelIf you're a fan of Jonny's you can also follow him on socials:Twitter: @JonnyWilkinsonInstagram: @jonnywilkinsonofficial
Carolyn Steel is my guest on Episode 02 of Inside Ideas with Marc Buckley. Carolyn is a leading thinker on food and cities, is my guest on the latest edition of Inside Ideas. The renowned architect and author of Hungry City and Sitopia, talks food, spaces, life and pickled cucumbers. Her 2008 book Hungry City: How Food Shapes Our Lives is an international best-seller and established her concept of Sitopia (food-place) across a broad range of fields in academia, industry, and the arts. A director of Kilburn Nightingale Architects in London, Carolyn studied at Cambridge University and has since lectured at Cambridge, London Metropolitan, and Wageningen Universities and at the London School of Economics, where she was the inaugural Studio Director of the Cities Programme. A Rome scholar in 1995-6, Carolyn is in international demand as a speaker and her 2009 TED talk has received more than one million views. Her second book Sitopia: How Food Can Save the World, was published by Chatto & Windus in March 2020. Listen in on my Deep Dive Discussion with Carolyn Steel Author of Hungry City and Sitopia. https://www.carolynsteel.com/ https://www.innovatorsmag.com/talking-life-food-with-carolyn-steel/ https://youtu.be/eq-nQifAU-Y https://www.ted.com/talks/carolyn_steel_how_food_shapes_our_cities https://twitter.com/carolynsteel #sitopia #foodplace #hungrycity #carolynsteel #agriculture #food #foodshapesourlives Inside Ideas by One Point 5 Media & Innovators Magazine. Systemic change is needed to move us on to the right side of history. Marc Buckley talks with the game-changers on a mission to get us there as fast as possible. Inside Ideas https://www.innovatorsmag.com/inside-... Innovators Magazine https://www.innovatorsmag.com/ OnePoint5 Media http://onepoint5media.com/ Medium Inside Ideas https://medium.com/inside-ideas Goodreads Marc & Inside Ideas https://www.goodreads.com/marcearth
Nigdy wcześniej w historii tylu ludzi nie mieszkało w miastach co dziś. Postęp sprawił że potrafimy w coraz szybszym tempie wznosić coraz wyższe budynki. Skutki uboczne postępu powodują, że w coraz szybszym tempie rozrastają się dzielnice biedy – slumsy. Co w przyszłości będzie miarą innowacji? Futurystyczne budowle sięgające nieba i miasta wznoszone na sztucznych wyspach? Czy miasta, które będą odpowiedzią na największe wyzwania współczesności – pogłębiające się nierówności i kryzys klimatyczny? Kto będzie zarządzał miastami przyszłości? Ich mieszkańcy czy biznesmeni? A może w przyszłości miasta przestaną istnieć, bo nie będziemy ich mieli z czego zbudować? W odcinku występują: Vince Beiser – amerykański dziennikarz, autor książki „World in the Grain” czyli „Świat w ziarenku” Profesor Sarah Moser z McGuill University w Montrealu, autorka "Atlasu nowych miast" Carolyn Steel, brytyjska pisarka, autorka książki „Sitopia. Jak jedzenie może ocalić świat" Jorge Perez Jaramillo – architekt z Medellin w Kolumbii Marta Thorne - amerykańska architektka, przez lata dyrektor biura Nagrody Pritzkera Zbigniew Maćków - polski architekt Michał Wiśniewski – historyk sztuki i architekt z Międzynarodowego Centrum Kultury w Krakowie Scenariusz i nagrania: Anna Dudzińska Opracowanie: Agata Kasprolewicz Realizacja: Kris Wawrzak, studio "Efektura" Partner Raportu z przyszłości: https://incredibleinspirations.com
What is a sitopia, and why does it matter? The term was coined by Carolyn Steel in Hungry City, referencing a utopia which ideologically pivots around food in some way. How has farming been wielded by creatives' in their visions of the future? How have architects and artists imagined sitopias which bring human systems back into harmony with ecology in experimental societies through food? We visit Arcosanti, an architectural and social experimental community in the Arizona desert, and Biosphere 2, the world's largest analog earth system, to examine the role of food in futurist speculation and utopia projects. We look back at food ecologies in sci-fi and NASA's 1970s space farming projections, and hear insight from David Tollas, the general manager of Arcosanti Agriculture, and John Adams, the Deputy Director of Biosphere 2. Follow Fields for more dives into the futures (and futures-past) of urban agriculture.Heritage Radio Network is a listener supported nonprofit podcast network. Support Fields by becoming a member!Fields is Powered by Simplecast.
"Not all grains are equal" Alison With the myriad of anti-grain messaging in the food world, it's easy to think that eating grains is anything but healthy. In this episode, Andrea and Alison dig a little deeper - they cover the history of grains, why some diets exclude them and share their insight around the importance of and how to prepare, cook and eat them. Whether you enjoy grains regularly, have problems digesting them, are unsure of which grains to eat and how to process them or want to reintroduce grains into your diet, there's something in this episode for you. Love what we're doing? Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our http://patreon.com/ancestralkitchenpodcast (Patreon community!) For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more. Check out http://patreon.com/ancestralkitchenpodcast (www.patreon.com/ancestralkitchenpodcast) for all the details! The run down: The podcast always starts off with a catch up and discussion of recent meals. 13:44 History of grains & their importance in mankind's history 23:00 Why people avoid grains "If the only grain we knew was a soaked soured spelt and a soured einkorn, would we be treating grains the way we do now?" Andrea 38:30 The many ways to process grains so that they are a beneficial food and how to reintroduce grains into your diet 50:13 The 'spectrum of grains' - ancient, gluten-free & lectin-free and which of these Alison and Andrea eat 1:02:19 How Alison and Andrea include grains in their day/week "Experiment and learn to be okay eating something different than what others at your table are eating" Alison Resources Mentioned: https://podcasts.apple.com/gb/podcast/how-to-eat-to-save-the-planet/id1504250112 (Gilly Smith - How To Eat To Save The Planet podcast) https://www.pbs.org/wgbh/masterpiece/shows/downton-abbey/# (Downton Abbey) https://amzn.to/3poQbz3 (Sitopia by Carolyn Steel) https://podcasts.apple.com/us/podcast/the-history-of-food/id1283511798 (History of Food Podcast) https://amzn.to/3m5afEr (Nourishing Diets by Sally Fallon Morell) https://www.westonaprice.org/book-reviews/nourishing-diets-by-sally-fallon-morell/ (An article about the Nourishing Diets book) https://sustainablefoodtrust.org/podcast/sustainable-food-stories/episode-3-with-nicolette-hahn-niman/ (Nicolette Hahn Niman - podcast interview) on Sustainable Food Stories https://amzn.to/3pwMBTs (Defending Beef, 2nd Ed, by Nicolette Hahn Niman) https://www.instagram.com/p/CUs88CfvbPg/ (G.K. Chesterton quote) "Tradition means giving votes to the most obscure of all the classes, our ancestors. It is the democracy of the dead. Tradition refuses to submit to the small and arrogant oligarchy of those who merely happen to be walking around." - G.K. Chesterton https://www.instagram.com/lexysauve/ (Lexy Sauve on Instagram) https://amzn.to/3jrC1JN (Nourishing Traditions for Kids) (we referenced page 142) https://amzn.to/3Gn4H0m (Nourishing Traditions by Sally Fallon Morell) (we referenced page 452) https://www.patreon.com/ancestralkitchenpodcast (Our own Patreon! )Thank you for sponsoring our podcast! https://ancestralkitchen.com/ (Alison's blog )with recipes she mentioned https://ancestralkitchen.com/shop/ (Boza Workshop) (the Turkish fermented millet drink) on Alison's site https://ancestralkitchen.com/shop/ (Sowans Workshop) (the Scottish oat ferment) on Alison's site https://www.instagram.com/kittyblomfield/ (Kitty Blomfield) https://www.instagram.com/kobofermentary/ (Kobo Fermentary) https://www.youtube.com/playlist?list=PLPzxOMFunsLNHJcBtH3Kh8eVpkVc0_tR0 (Tudor Monastery: Life on a Monastic Tudor Tenant Farm (BBC
Become a member of the Ancestral Kitchen Community here! "When you sit down and savour the moment, food becomes naturally comforting because it's the moment that matters" Alison What comes to mind when you think about comfort food? Where's the line between enjoying a food for the pleasure it brings and turning to it to keep going? What state do we need to be in ourselves to really enjoy our food? Who's shaping the foods we relax with? These are all questions that Alison and Andrea dive into in this episode, exploring their very different histories with comfort food. Whether you're a warm, creamy and luxurious or a simple, rustic and bready kinda-eater, there's something that'll get you thinking in here! The run down: 2:50 Patreon news and the injeera video 4:10 Breakfast/lunch chit-chat including pancakes, polenta bread and lardo 12:25 Comfort foods intro 13:12 Defining comfort foods 15:56 Alison & Andrea discuss addiction 20:30 Andrea's definition of comfort foods 25:50 Is it the food or the process? "When we bake bread, we fall into an older part of our nature" Alison 28:52 Peasant food 31:20 Epicurus 33:10 Snacking "It's OK to be hungry!" - Andrea 46:30 Alison talking about not eating sugar 51:00 Snacks v family meals 54:15 Observing cravings & trusting oneself 1:00:28 Andrea's cookie trick & shaping our children's comfort foods 1:04:35 The importance of making food 1:12:00 A new definition of comfort foods "The deepest pleasure in food is to be hungry and to eat and drink simply" Alison (paraphrasing Epicurus!) *Sorry for the sometimes variable audio quality on this episode - we are doing our best!* Resources Mentioned: https://ancestralkitchen.com/sourdough-porridge-series/ (Alison's sourdough porridge, polenta and polenta bread videos) https://lavalledelsasso.it/ (Flavio, Alison's farmer) http://alisonfaithkay.com/2017/12/oh-change/ (The blog post of Alison's describing her life shifts that Andrea refers to) https://www.carolynsteel.com/sitopiabook (Sitopia by Carolyn Steel) http://garytaubes.com/works/books/why-we-get-fat/ (Why We Get Fat by Gary Taubes) https://en.m.wikipedia.org/wiki/In_Search_of_Lost_Time (A' la Recherche du Temps Perdu by Marcel Proust) "Since incorporating fats back into my diet all that stuff with the foods I couldn't stop eating has just disappeared" Alison Thank you for listening - we'd love to continue the conversation. Come find us on Instagram: Andrea is at http://instagram.com/farmandhearth (Farm and Hearth) Alison is at http://instagram.com/ancestral_kitchen (Ancestral Kitchen) The podcast is at http://www.instagram.com/ancestralkitchenpodcast/ (Ancestral Kitchen Podcast) Original Music, Episode Mixing and Post-Production by http://robertmichaelkay.com (Robert Michael Kay) Love what we're doing? We'd love you to be part of our http://patreon.com/ancestralkitchenpodcast (Patreon community!) For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more. Check out http://patreon.com/ancestralkitchenpodcast (www.patreon.com/ancestralkitchenpodcast) for all the details! If you like us and use Apple Podcasts, we'd love it if you left a review! Here's how: Open the Apple Podcast app Find Ancestral Kitchen Podcast in your library (you can search for it) Scroll down to 'ratings and reviews' Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words. Thank you. We really appreciate you taking the time to support us!
Startujemy w naszym Radiu z naszymi bookcastami - czyli podcastami poświęconymi książkom i projektom kulturalnym związanym z winem i jedzeniem (oczywiście!). Książki kulinarne wybierać będzie Paulina Bandura księgarka z krakowskiej Księgarni pod Globusem, dziennikarka, animatorka wydarzeń księgarskich i kulturalnych. Książki winiarskie zaś polecać będzie Bartosz Wilczyński - promotor winiarski i kulinarny, juror w konkursach branżowych i zawodowy enoturysta. Efekty naszych poleceń usłyszycie w cyklicznych bookcastach Radia Kulinarnego. Co znajdziecie w naszych bookcastach:- polecenia i recenzje książek kulinarnych i winiarskich - rozmowy z autorami - zaproszenia na wydarzenia kulturalne związane z winem i jedzeniem JAKIE KSIĄŻKI POLECAMY W TYM ODCINKU: 1) SITOPIA. Jak jedzenie może ocalić świat, Carolyn Steel 2) KAWA -Esej, Božidar Jezernik3) JADŁONOMIA PO POLSKU, Marta Dymek 4) DIETOJARSKA KUCHNIA ŻYDOWSKA, Fania Lewando 5) HAVEL OD KUCHNI, Michael Žantovský6) OD MIKMAKA DO ZAZULI. Atlas regionalizmów dla dzieci, Michał Rusinek7) ZBRODNIA I WINA, Michał Bardel
Last year brought about huge changes in how we get and consume our food. As we begin to emerge from the pandemic, join our panel to consider the possible enduring impact of those changes and what – for better or worse – they mean for our food future. We'll be considering it all: where and how we get our food shopping; the role of supermarkets and local markets; the impact on both home cooking and dining out culture; and what it all means for the planet, our pockets and our wellbeing. Chair Angela Clutton – food historian, writer and host of the hugely successful Borough Market Cookbook Club – will be joined by panelists Carolyn Steel, whose work on food and cities is world-renowned; psychologist (and Great British Bake Off finalist) Kimberley Wilson, who is well placed to consider the emotional and mental health impact of the pandemic on our food culture; and best-selling food writer Anna Jones, whose cooking encourages all of us to take a more sustainable approach to food.
This episode of the Resource Talks explores farming, food and the food economy in the urban environment, with Carolyn Steel, architect and author of The Hungry City and Sitopia, and Prof Jess Davies, Professor of Sustainability at Lancaster University, and Director of the Centre for Global Eco-Innovation. Hosted by environmental scientist and architect John Manoochehri, of BASE2 Data + Design, previously at UNEP. The Resource Talks are produced by Resource Vision, the sustainable architecture and technology studio of BASE2 Data + Design. base2.works perspectives.resource.vision
A lighthearted and witty exploration of some of the big questions that come up when trying to 'walk the green line'. Helping us tackle the question: 'Are we throwing away our future with our food?', is waste warrior and champion for Fairtrade and food sustainability, Melissa Hemsley, Author and Architect, & TED Talk Star, Carolyn Steel, and Ed Gillespie. Environmental entrepreneur, speaker, writer and futurist. Hosted by Juliet Davenport, climate scientist, renewable pioneer, businesswoman, environmental activist and founder of the UK's first 100% renewable electricity supplier, this podcast invites a panel of comedians and experts to tackle some of the common (and quirky!) questions that pop to mind when trying to live a greener life. Topics covered: - What are the potential threats of not addressing food waste? - Corporate sustainability - and should it really be down to the individual - How cities and infrastructure influence how and what we eat - Food literacy, and the fact that so much of what we are talking about relies on people knowing their way around a well stocked, or indeed understocked, kitchen. Can we really crack food waste without cracking cooking skills? - Practical tips for reducing food waste at home including some of Melissa's recipes and tips of where to start - A surprising turn of events for the humble and ever binned banana peel.. and then many, many uses of a cauliflower stem Great Green Questions is powered by Good Energy and produced by Mags Creative, with curation from Hawkwood Centre for Future Thinking.
In this episode we take a wide-lens view of our current food system with the aim of identifying where the shortfalls currently lie in the system and where some of the biggest opportunities for environmental and economic interventions are.
In this episode, we investigate how criminal gangs are stealing farm dogs worth thousands of pounds – and selling them on the black market.As Defra secretary George Eustice confirms that all AHDB sector bodies will now face a vote on their future – we ask how exactly will the ballot work?Family farms face an 'economic shock' as direct payments are phased out, says the Labour Party – but what does leader Keir Starmer propose instead?On the markets, lamb prices are on the rise gain.Trade and industry secretary Liz Truss unveils a £2m export campaign for British food and drink – but will it benefit farmers or just food processors?And we find out how an online book club is bringing hundreds of people together to discuss the future for food, farming and the countryside.To join the Fieldwork Book Club, email fieldworkbookclub@gmail.com. The two books mentioned are English Pastoral by James Rebanks; and Sitopia by Carolyn Steel.Special guests include Liz Truss (Secretary of State for International Trade), Luke Pollard (Shadow Defra secretary), Will Bevan, (shepherd, Gloucestershire), Aled Davies (NFU Cymru adviser for Carmarthenshire), Adam Bedford (Fieldwork Book Club), Sarah Morris (FieldMouse Research), Carolyn Steel (author).This episode of the Farmers Weekly Podcast is co-hosted by Farmers Weekly chief reporter Johann Tasker and Surrey farmer Hugh Broom, with FW livestock reporter Michael Priestley.
No t'has preguntat mai com arriba el menjar a les grans ciutats. Els tom
No t'has preguntat mai com arriba el menjar a les grans ciutats. Els tom
This week, Gilly talks with the visionary writer, architect and philosopher, Carolyn Steel whose book Sitopia was one of 2020’s most important reads. Through four food moments tracing right back to the beginning of civilisation, Carolyn redraws the lines around a food-shaped world, joining the dots in the history of how we eat, and pointing out where the breaks began which left us fighting to save the planet. See acast.com/privacy for privacy and opt-out information.
Andrew Tuck is joined by Carolyn Steel, author of ‘Sitopia’, and urban epidemiologist Tolullah Oni, who unpack the lessons for our cities from 2020. Plus: Jan Gehl brings us some inspiration and hope for what’s ahead. See omnystudio.com/listener for privacy information.
As Covid-19 moved across borders, various countries faced challenges with food as supply chains were abruptly cut. Even as farms were forced to throw away hundreds of tonnes of produce, many people, especially those in need, were facing food shortages. It was an exaggerated glimpse into what the world was already facing before the pandemic struck. The business of food failing the basic function of food – which is to feed. Our guests today look at inequity and imbalance through the lens of our food system, while calling for change in the future of our society. Because what if we aren’t what we eat, but how we eat? Sunny Verghese is co-founder and group CEO of Olam International, Elaine Heng is CEO of Retail Business of Singapore’s largest grocery retailer – FairPrice Group, and Carolyn Steel is an author, researcher and thought leader on food sustainability and urban systems. They were part of the DBS Asian Insights Conference 2020, on the panel ‘Food for All – Building a Food-secure Future’, with Mikkel Larsen, Chief Sustainability Officer at DBS moderating. For the full transcript visit go.dbs.com/futuretense-ep4 01:45 “Today, the global food and agricultural system is clearly broken” 07:07 A free market has produced a system where cheap food is the expectation. 10:00 Are consumers actually willing to pay for better food? 12:03 If countries are willing to change, why aren’t we seeing it happen? 14:37 A new vision of a good life 17:29 Growing each of our environmental intelligence to make the change we need Guests: Sunny Verghese, co-founder and group CEO of Olam International Elaine Heng is CEO (Retail Business) FairPrice Group Carolyn Steel, author, researcher and thought leader on food sustainability and urban systems See omnystudio.com/listener for privacy information.
Hannah MacInnes joins Carolyn Steel, British architect, author and academic as well as aleading thinker on food and cities, on The Klosters Forum Feed & Flourish Podcast series, to discuss the topic of biodiversity and ways in which we can transform our food systems in order to positively preserve our planet. Carolyn wrote the award-winning Hungry City: How Food Shapes Our Lives (2008) and Sitopia: How Food Can Save the World (2020). Her concept of sitopia, or food-place (from the Greek sitos, food + topos, place) has gained broad recognition across a wide range of fields in design, ecology, academia and the arts. A director of Kilburn Nightingale Architects in London, Carolyn studied at Cambridge University and has since taught at Cambridge, London Metropolitan, Wageningen and Slow Food Universities and at the London School of Economics. In 2020-21, she will be a Research Fellow at Aeres University in the Netherlands. Carolyn is in international demand as a speaker and her 2009 TED talk has received more than one million views. In August 2020, she was featured in a special edition of BBC Radio 4's The Food Programme.
Carolyn Steel, the author of Sitopia: How Food Can Change The World and Hungry City was our guest on today's show. I first came across Carolyn's writing when her book Sitopia jumped out at me in a book store in Utrecht and it proceeded to blow my mind. The way she has made me rethink our entire relationship with food has been a revelation and I highly recommend it to anyone who is listening. In the show we get into why Britain has lost it's food culture, reimagining our relationship with food as people and as a society, and why understanding what a good life entails always leads to food. If you haven't already and you enjoyed this episode, please subscribe to this podcast and our mailing list, and don't forget, my book, the Brexit: The Establishment Civil War, is now available for pre-order on Amazon. You'll find the link in the description below. [**PRE ORDER BREXIT:THE ESTABLISHMENT CIVIL WAR HERE**](https://www.amazon.co.uk/gp/product/1789044901/ref=as_li_tl?ie=UTF8&camp=1634&creative=6738&creativeASIN=1789044901&linkCode=as2&tag=thejist00-21&linkId=713eb889ae4131bec19abcebdee517f6) [***Get 25% off podcast hosting with Podiant***](https://pcast.link/chatter/) ***RESOURCES*** [*Order Sitopia Here*](https://amzn.to/2EQpy18) [*Order Hungry City Here*](https://amzn.to/30lRTnu) [Stephen Mennell - All Manners of Food](https://amzn.to/2S9VWPc) [Harvey Levenstein - Paradox of Plenty](https://amzn.to/30n2hLM) [https://news.sky.com/story/coronavirus-only-9-of-britons-want-life-to-return-to-normal-once-lockdown-is-over-11974459](https://news.sky.com/story/coronavirus-only-9-of-britons-want-life-to-return-to-normal-once-lockdown-is-over-11974459) Follow us on Facebook or Twitter or [sign up for our mailing list to get information on my upcoming book, Brexit: The Establishment Civil War](http://www.establishmentcivilwar.co.uk/). Music from Just Jim - [https://soundcloud.com/justjim](https://soundcloud.com/justjim)
Carolyn Steel, the author of Sitopia: How Food Can Change The World and Hungry City was our guest on today’s show. I first came across Carolyn’s writing when her book Sitopia jumped out at me in a book store in Utrecht and it proceeded to blow my mind. The way she has made me rethink our entire relationship with food has been a revelation and I highly recommend it to anyone who is listening. In the show we get into why Britain has lost it’s food culture, reimagining our relationship with food as people and as a society, and why understanding what a good life entails always leads to food. If you haven’t already and you enjoyed this episode, please subscribe to this podcast and our mailing list, and don’t forget, my book, the Brexit: The Establishment Civil War, is now available for pre-order on Amazon. You’ll find the link in the description below. PRE ORDER BREXIT:THE ESTABLISHMENT CIVIL WAR HERE Get 25% off podcast hosting with Podiant RESOURCES Order Sitopia Here Order Hungry City Here Stephen Mennell - All Manners of Food Harvey Levenstein - Paradox of Plenty https://news.sky.com/story/coronavirus-only-9-of-britons-want-life-to-return-to-normal-once-lockdown-is-over-11974459 Follow us on Facebook or Twitter or sign up for our mailing list to get information on my upcoming book, Brexit: The Establishment Civil War. Music from Just Jim - https://soundcloud.com/justjim
We talk to Carolyn Steel, author of Wainwright Prize 2020 shortlisted book Sitopia, about the inspiration behind her writing and her call to action for us all. See acast.com/privacy for privacy and opt-out information.
Sitopia: How Food Can Save the WorldGuest: Carolyn Steel; architect and author of "Hungry City: How Food Shapes Our Lives" and "Sitopia: How Food Can Save The World "Whether we know it or not, food is at the center of the way that we interact with the physical world. Carolyn Steel argue that changing the way we think about food is the way we can save the world. How the Chicken Became Our Favorite Food SourceGuest: Andrew Lawler, author, "Why did the Chicken Cross the World? The Epic Saga of the Bird that Powers Civilization"Chickens have been regarded as a symbol of the gods, used in ground-breaking research, beloved by monarchs. They haven't always been the butt of jokes. Take another look at the humble chicken.
Carolyn Steel wants to change the way we think about food to try and stem the overuse of Earth's resources. Andrew Lawler chronicles the sometimes regal, sometimes groundbreaking history of chickens.
Las ideas siempre han estado, hemos sido nosotros que no las hemos juntado. Repensar la ciudad es nuestro objetivo, la comida es el medio, el placer es el beneficio. Veamos qué nos dicen Carolyn Steel y Epicuro. El post lo puedes leer en: https://vainascooltas.com/ciudad-comida-y-placer/ --- Send in a voice message: https://anchor.fm/vainascooltas/message
Carolyn Steel, a leading thinker on food and cities, is Marc Buckley's guest on the latest edition of Inside Ideas. The renowned architect and author of Hungry City and Sitopia, talks food, spaces, life and pickled cucumbers. Her 2008 book Hungry City: How Food Shapes Our Lives is an international best-seller and established her concept of Sitopia (food-place) across a broad range of fields in academia, industry and the arts. A director of Kilburn Nightingale Architects in London, Carolyn studied at Cambridge University and has since lectured at Cambridge, London Metropolitan and Wageningen Universities and at the London School of Economics, where she was the inaugural Studio Director of the Cities Programme. A Rome scholar in 1995-6, Carolyn is in international demand as a speaker and her 2009 TED talk has received more than one million views. Her second book Sitopia: How Food Can Save the World, was published by Chatto & Windus in March 2020. Listen in on my Deep Dive Discussion with Carolyn Steel Author of Hungry City and Sitopia. Carolyn Steel MA (Cantab) RIBA https://www.innovatorsmag.com/talking...
There simply can be no topic of more significance today than how food shapes our lives and is an integral part of who we are….indeed we are literally what we eat and we live in world moulded and dominated by food. Who can forget in the early days of Covid 19 lockdown—the pathetic sight of people scrambling for the last bag of pasta, and the aisles of empty shelves where once was your favourite fruit and vegetable? Carolyn Steel is a leading thinker on food and cities and her first book Hungry City received international acclaim, establishing her as an influential voice in academia, industry, and the arts. Her Ted Talk ‘How Food Shapes Our Cities’ and has been downloaded 1.25 million times. We first spoke to Carolyn in her London flat nearly a year ago, and today I am delighted to welcome her back, to chat about her stunning new book ‘Sitopia’ – How food can save the world. Carolyn asks possibly the biggest question of all: ’’What makes a good life?’’ A question most of us would say, we haven’t had time to answer. That is of course until now, when time for many is pretty much all we have. Sitopia is Greek for food place and in her deeply researched and wide ranging book, Carolyn assesses why we fail to value food which in turn has led to ‘’climate change, mass extinction, deforestation, soil erosion, water depletion, declining fish stocks, pollution, anti-biotic resistance, diet related disease’ and dare I say it—Covid 19. If there ever was a time to build a fairer more resilient society, now is probably the best time to start, so that we can all lead happier healthier lives. This is Your London Legacy. “I often say to people the food you eat is the future you.” 6:30 Carolyn admits that she is not some serial book writer churning out pages for the sake of cash—her book Hungry City took 7 years for her to write. This attests to her dedication to the thought and research she puts into each line she pens. And on the surface—feeding cities and people seems like an easy thing, fast food is cheap after all, isn’t it? Carolyn argues adamantly that no food is cheap, it simply has the illusion of being monetarily cheap while it is actually eroding the planet and the way we view life, work, and the systems that govern them all. “What would the world look like if we internalized the true cost of food—if we actually valued food again. And it’s revolutionary—it’s a revolutionary idea.” 35:20 Carolyn was one of those people who refused to use Skype before Covid—but she’s adjusted and learned, and it has opened her eye to the opportunity Covid has opened up. Time. Time to think and value things again like baking, pickling, making healthy food yourself. Time to contemplate what food is: food is living things we kill so we can live. It’s a shocking way of looking at, but completely true. Time to contemplate the bonds between where we live in cities and where food comes from the country, and our access to that country to understand our food. This could be one of our last chances to lean into the truth about our survival and the planet's survival. Understanding our economic systems and what work really means in a capitalist society (trying to reduce the labour cost to zero) we have to look to what is actually going to sustain us; relationships, connection, and the planet itself and that which comes from it. I applaud Carolyn for her bold critical thought about some of the most basic necessities civilization needs and how to progress our society coming out of crisis. Links Sitopia (https://www.amazon.co.uk/Sitopia-How-Food-Save-World/dp/0701188715/ref=sr_1_1?dchild=1&keywords=Sitopia&qid=1590939139&sr=8-1) Hungry City (https://www.amazon.co.uk/Hungry-City-Food-Shapes-Lives/dp/0099584476/ref=sr_1_2?dchild=1&keywords=Sitopia&qid=1590939139&sr=8-2) Carolyn on Twitter (https://twitter.com/carolynsteel?lang=en) Support this podcast
In 2019 scientists warned that our civilisation is in crisis and that we can no longer feed our population a healthy diet while balancing planetary resources. Food is threatening our future. In this episode of AKQA Insight Miriam Plon Sauer, Strategy Director at AKQA Copenhagen welcomes Carolyn Steel; architect and author of Sitopia, and 2013’s Hungry City. Carolyn is an established influential voice on food and cities across academia, industry and the arts; her 2009 TED talk has received over 1.2 million views, and she’s lectured at leading institutions such as The University of Cambridge and the London School of Economics. Together they discuss her provocative and exhilarating vision for how food can save the world.
We are joined by author Carolyn Steel to assess how we interact with food and what we might do after the pandemic to improve our relationship with what we eat.
Food urbanist and architect Carolyn Steel, author of the book “Sitopia: How to Live Well on a Hungry Planet,” talks about how Covid-19 is going to forever alter our planet, why food shouldn’t be cheap, and what’s required for a “good society.”
Carolyn Steels’ Ted Global talk has been heard over 1 million times and for very good reason. “How Food Shapes Our Cities” is as complex as it is fascinating. Every day, in a city the size of London, 30 million meals are served. But where does all the food come from? Architect Carolyn Steel discusses the daily miracle of feeding a city, and shows how ancient food routes shaped the modern world. Her superb award winning, provocative book ‘Hungry City’ is the backdrop for probably our most relevant conversation to date. “Even in my first year I started to realize that what excited me about architecture wasn’t necessarily buildings, which sounds kind of odd.” [] It didn’t take long for Carolyn to find out that architecture was more than just buildings to her. In her first year of study she started to realize that people’s relationship with buildings and spaces was what drew her to the discipline in the first place. This kicked off a 20 year exploration and searching of this idea all while teaching and practicing architecture with a goal of interjecting real life into the discourse around architecture, since the human element seemed to have taken a backseat throughout her own studies. “Well I often say that the railways were the moment when cities were emancipated from geography.” [] Cities don’t feed themselves. Grain, cows, sheep and chickens all have to be brought into cities—today as well as a thousand years ago. It’s no coincidence street names like Cow Street and Corn Lane persist to this day, as they were the avenues those kinds of food were carted into the city. The geography of transporting food has shaped London, as markets tend to stay in the same place for centuries. Food and the need to eat it is quite literally the sculptor of cities. “A very important thing to say actually is that cheap food doesn’t exist…if you cheapen food you cheapen life.” [] With further advancements in food transportation came great changes in society. It used to be that only the extremely rich didn’t have to think about food of where it came from—something that the lower classes don’t deal with on nearly the same level today, which is quite extraordinary. But with the ease of access to food came a decrease in the quality of that food, and the life that provided it—an epidemic that is not only killing us, but the planet as well. It’s no stretch to say that the global fate of civilization and the world as a whole are all tied up in our practices and ideologies behind our food. Carolyn is still hard at work getting people to think about their food and how it entwines with our life and culture, and her new book “Citopoia” will be push this conversation even further when it releases in March 2020. Links (https://www.ted.com/speakers/carolyn_steel) (https://www.ted.com/talks/carolyn_steel_how_food_shapes_our_cities) Support this podcast
We’re drawing up new blueprints for how to eat with Carolyn Steel, architect and writer. To learn more about this episode: https://thecamp.fr/news/carolyn-steel-food-fantastically-powerful-thing To learn more about thecamp: https://thecamp.fr/
Our theme this month is called “The New Age of Agriculture” and this week we’re diving deep with author, architect, academic and Ted Talks presenter Carolyn Steel. Her book Hungry City: How Food Shapes Our Lives and her current work examines how humans have shaped our lands and our cities and how we can build our cities in the future to feed our ever-growing population, symbiotically relying on our local farmlands. Through humor and vast wisdom, Carolyn will no doubt shift the way you view, buy and eat food, for the better.
Tom & Jerry, Venus & Serena, Steak & Chips, Food & Talk – don't you see? All the best things come in twos! That's exactly why we couldn't let there be just one special show focused around The Great British Chefs' brilliant research. Last week's podcast only just scratched the surface on some of the fascinating insight into themind and life of a UK foodie – so this week we've got some more for you. We also welcomed another FoodTalk favourite onto the show, following Carolyn Steel's return last week. Julie Jenson Bennett is something of a futurist in the food industry and helped us to understand some of the facts and figures and what they might mean for the future of food. One interesting discussion point was the use of tech equipment in cooking – something which Sue had prepared in advance for by bringing the fruits of her recent Sous Vide labours to the studio. Reminder: We gave you an extension on the FoodTalk Awards entries – the final close date is tomorrow (23rd February) at midnight.
Ollie Lloyd presents the Great British Chefs' 2018 research with help from Carolyn Steel. Question: How many of you will love hearing this special FoodTalk podcast with research conducted by Great British Chefs? Answer: 97% of you (the other 3% accounts for all of the people who don't know a good podcast when it hits them). We first met presenter Ollie Lloyd, CEO of the platform, around this time last year when their 2017 documents were released and we've marked the research's return with two special shows. In this first part, we are joined by Hungry Cities Author, TED Talk speaker and now FoodTalk favourite, Carolyn Steel. How many people think Government should intervene in food safety matters? How many people are cooking Spanish food? How many people never chop vegetables (yep, that's right, NEVER). You'll find all the answers in this fascinating podcast. You can also download Ollie's research here too.
In the last of the summer series of panel discussions at Borough Talks, Tim Lang, professor of food policy at City University asks an expert panel about the true cost of the food we eat? The panel includes Robin Gill, chef-proprietor of The Dairy, The Manor, Counter Culture and Paradise Garage; Patrick Holden, founder of the Sustainable Food Trust; Donald Hyslop, head of regeneration and community partnerships at Tate Modern and chair of the Trustees of Borough Market; Carolyn Steel, author of Hungry City: How Food Shapes Our Lives; and Richard Swannell, development director of WRAP. See acast.com/privacy for privacy and opt-out information.
Carolyn Steel on food and how food shapes our lives. Carolyn Steel is a London-based architect, lecturer and writer. She is author of Hungry City. 5x15 brings together five outstanding individuals to tell of their lives, passions and inspirations. There are only two rules - no scripts and only 15 minutes each. Learn more about 5x15 events: 5x15stories.com Twitter: www.twitter.com/5x15stories Facebook: www.facebook.com/5x15stories Instagram: www.instagram.com/5x15stories
Food markets have been the heart of our towns and cities for thousands of years. Now, with financial pressure on local authorities, and growing competition from a supermarkets price war, Sheila Dillon and guests discuss what a market needs to survive in 2015.Sheila is joined by award winning markets organiser Malcolm Veigas, Carolyn Steel architect and author of 'Hungry City' and market trader and BBC Food and Farming Awards 2015 judge in the Best Market category, Peter Gott.She also hears from a 'monstrously huge' and revolutionary new market development in Rotterdam in the Netherlands, from one of the UK's oldest established markets in Leicester and from the organiser of Iceland's first ever farmers market.Produced in Bristol by Clare Salisbury.
We hear plenty about the science and policy of climate change – but what about the cultural contribution to thinking about the future? Quentin Cooper discusses this huge topic with Roger Harrabin, Professor Mike Hulme, Ruth Little, Oliver Morton and Carolyn Steel.
Transcript -- We hear plenty about the science and policy of climate change – but what about the cultural contribution to thinking about the future? Quentin Cooper discusses this huge topic with Roger Harrabin, Professor Mike Hulme, Ruth Little, Oliver Morton and Carolyn Steel.
This week on Beer Sessions Jimmy and Ray sat down with Seth Wright and Mike Winn of BeerNation.com, a weekly video-based beer blog packed with interviews and a general visual chronicling of the craft beer movement. They were joined by David Urbanos of the iconic “The Ginger Man” beer bar where, from the birth of the American craft beer movement through present day, many a Beer Sessions host or guest has explored the “monster” 70 draught lines. The group was joined by Carolyn Steel, author of “Hungry City” and an expert on food and architecture whose lauded “Food and the City” class at Cambridge combines both. Carolyn, a central London native, expounded on the role of the pub in England today and 200+ years ago, and explained why “small beer” was more popular than water. This episode was sponsored by Great Brewers.com: a favorite source for beer information and education.
TED has become an incredibly popular series of conferences featuring inspiring speakers from around the world. TED is a small non-profit devoted to what they call - "Ideas Worth Spreading." Starting out in 1984 as a conference bringing together people from three worlds: Technology, Entertainment & Design, TED has since broadened its scope to include two annual conferences in California, a global conference in the UK and many on-line resources where more than 700 TEDTalks are now available. TED believes in the power of ideas to change attitudes, lives and ultimately, the world. With a number of the talks delivered at their annual conferences involving food, on this episode, we hear three of those talks including one delivered by well-known television personality Jamie Oliver who speaks passionately about teaching children about food. We hear architect and author Carolyn Steel speaking about the history of how cities fed themselves and we hear author/artist Christien Meindertsma speak about the astonishing afterlife of the ordinay pig, parts of which make their way into at least 185 non-pork products! Voices Jamie Oliver, chef/author, JamieOliver.com (London/Essex, UK) - Jamie Oliver has been drawn to the kitchen since he was a child working in his father's pub-restaurant. As the host of the BBC2 television show Naked Chef launched in the late 90s, Jamie Oliver has built a worldwide network of TV shows, books, cookware and magazines, all based on a formula of simple food. Today, Jamie's focus has been on bringing attention to the changes he believes are needed to the diets of Brits and Americans and has launched campaigns such as Jamie's School Dinner, Ministry of Food and Food Revolution USA. Carolyn Steel, architect/author, Hungry City - (London, UK) Carolyn uses food as a medium to read cities and understand how they work. In her book Hungry City, she traces and puts into historical context food's journey from land to urban table and thence to sewer. Christien Meindertsma, author/artist, PIG 05049 (Rotterdam, Netherlands) - Christien is a dutch artist who explores raw materials in thoughtful ways, making simple books and products to better showcase once-hidden processes. Her second book, titled PIG 05049, documents the astounding array of products that different parts of a pig named 05049 could support -- revealing the lines that link raw materials with producers, products and consumers that have become so invisible in an increasingly globalized world. PIG 05049 was acquired by New York's Museum of Modern Art this past winter.
Local and Global Health Featuring: Carolyn Steel and Esther M. Sternberg
Anne Saxelby, Jimmy Carbone & Claire Hartten are joined by author Carolyn Steel who talks about Sitopia, Waste, Efficiency & Traceability
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