Podcasts about Food Programme

A man who serves up laughs and heart in equal measure - teller of stories David Baddiel is a comedian, author, screenwriter and presenter who has most recently taken inspiration from the humble burger.Mikey Please is the BAFTA winning short film maker. His stop-motion magic with Aardman Studios conjured the Oscar-nominated Robin Robin and has just won the Waterstones Children's Book Prize. And fresh from one of her many eating sprees, the globe-trotting foodie and sustainability sage Leyla Kazim joins us. The Food Programme presenter and judge on MasterChef reveals why she is relocating to Portugal for some ‘purposeful living'. All that plus we have the supreme Inheritance Tracks of comedian - and now memoirist - Suzi Ruffell.Presenters: Nikki Bedi and Jon Kay Producer: Catherine Powell

Pete Brown's website: https://www.petebrown.net/Link Tree: ⁠https://linktr.ee/RockPaperSwords⁠ Support us on Patreon: ⁠https://www.patreon.com/RockPaperSwordsPodcast⁠ Buy us a beer and get a shoutout by heading to ⁠buymeacoffee.com/rockpaperswordsPete Brown is a British author, journalist, broadcaster and consultant specialising in food and drink, especially the fun parts like beer and cider. He writes for newspapers and magazines around the world and is a regular contributor to BBC Radio 4's Food Programme. He was named British Beer Writer of the Year in 2009, 2012, 2016 and 2021, and Fortnum and Mason Online Drinks Writer of the Year in 2015. In 2020 he was named an “Industry Legend” at the Imbibe Hospitality Awards.We chatted with him about alcohol brewing and drinking by the Babylonians, Romans, Vikings, Anglo-Saxons, medieval folk, and more. It's a fascinating interview, don't miss it!Welcome to RPS, Pete Brown!

This week, in a special extra episode to coincide to the minute with a fascinating new way of publishing, I'm with content creation queen, Masterchef judge and co-presenter of The Food Programme, Leyla KazimLeyla's debut Pathways is not one but two books about her massive life change to become a farmer in Portugal. It's a memoir/manifesto/guide to living a purposeful life. Published by The Pound Project, it goes on sale for three weeks only, from 7pm on May 6th - 27th May. She's in good company - Jess Phillips MP, Dolly Alderton, Pandora Sykes, Emma Gannon, Sebastian Faulks, Charlie Mackesy, Rita Ora, Richard and Scarlett Curtis are just some of her fellow authors. She tells us about disruption in life, the food system and publishing!You can purchase the book from the following link, which goes live at 19:00 on May 6th: https://www.poundproject.co.uk/shop/pathways Hosted on Acast. See acast.com/privacy for more information.

Natasha Adams is CEO of Tesco Ireland. Today, the company announced an extension of the stronger starts school food programme to schools - the programme delivers food fruit and vegetable packs to 240 DEIS schools across Ireland every week including here in Kerry. She spoke to Jerry.

New research from Tesco Ireland into families benefitting from the Stronger Starts Food programme reveals that almost 9 out of 10 parents surveyed have seen their children eating healthier at home The initiative sees Tesco provide free packs of fresh fruit and vegetables to thousands of children in 240 DEIS primary schools across Ireland every week. Natasha Adams CEO Tesco Ireland explained more about the programme to Pat this morning.

Ever wondered what happens when you blend BBC production expertise with employer branding?Meet Rozana Green, Diversity Outreach Lead at the BBC, whose journey through some iconic shows - from Radio 1 to Comic Relief - brings a fresh perspective to employee storytelling.With 16 years crafting compelling stories at the BBC, including work on Asian Network, 1Extra and The Food Programme, Rozana knows how to capture authentic moments that resonate. Now, she's applying these skills to how the BBC tell their employee stories.In this value-packed episode, you'll discover:✅ Production techniques that elevate your employee content ✅ The secret to getting natural performances from camera-shy employees ✅ How to capture authentic workplace stories (even on a budget) ✅ Tips for adapting broadcast quality approaches to employer contentRozana's background in production at the BBC meant I just had to get her on for an episode of Employer Content Marketing. Find more episodes and subscribe for future drops: https://www.employercontent.marketing/Check out the work we discussed in this episode:https://www.youtube.com/watch?v=7GzyLzlHKzMhttps://youtu.be/Sk46YM9Met0

This week, Gilly is with Julian Baggini, the author of over 20 books about philosophy for a general audience. But it's what he says about food that had Dan Saladino of BBC's The Food Programme voting How the World Eats, a Global Food Philosphy his best book of 2024.Gilly finds out what a philosopher can do to help us out of the mess of our global food system.Head over to Gilly's Substack for Extra Bites of Julian. Hosted on Acast. See acast.com/privacy for more information.

Author and historian Charles Spencer has written many books including The White Ship, To Catch A King and A Very Private School, and now finds himself down a Rabbit Hole – along with his fellow trivia hunters Cat Jarman and Richard Coles - in their podcast The Rabbit Hole Detectives. Digging into the past and uncovering weird and wonderful stories, every week the trio discuss the whos, whats, whens and whys and have now turned all this into a book… aptly titled The Rabbit Hole Book. Charles joins us to dig a little deeper… Romy Gill is a celebrated chef and food writer whose many TV appearances include Ready Steady Cook, Morning Live, Countryfile and Celebrity Masterchef, as well as being a regular voice on Radio 4 on The Food Programme. Her food is inspired by both her West Bengal and Punjab roots, and she tells us all about her new book in which she collects many recipes of home, Romy Gill's India. Former EastEnder turned X Man Ben Hardy has left both Albert Square and his superhero wings behind to take on the role of Luke, a single father and a seemingly straight, white, car mechanic, who meets and forms a deep relationship with a south Asian, queer, club dancer called Ayesha in the film Unicorns. Ben joins Clive to talk about the challenges of the role and his leap from the small to the big screen. Comedian, writer and campaigner Sarah Mills was diagnosed with bowel cancer in 2018, or, as she puts it, “my bum tried to kill me”. Since then, she has tried to shine a light on hidden disability and has been breaking taboos in conversations around what would normally be seen as embarrassing bodily functions. She tells us all about her new Radio 4 series Sarah Mills' Bad Bod Squad, and all things leaky, squeaky, lumpy and wonky. There's music from New Starts who bring their style of new wave and angular guitar rock with two songs - Don't Need Persuading and Let Me Start Again.Presenter: Clive Anderson Producer: Elizabeth Foster Production Co-ordinator: Lydia Depledge-Miller

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

In this week's episode of Feedback, former Labour Cabinet Minister Alan Johnson adds his voice to the listener comments on Radio 4's short podcast series Surviving Politics with Michael Gove. Radio 2 listeners share their tributes and memories of Johnnie Walker who signed off Sounds of the Seventies last weekend ,after 58 years of broadcasting. A Point of View's American election opinions has listeners offering their views. And Andrea talks to a Feedback listener who drove around in his car to hear the end of the The Food Programme's Eating on the Spectrum episode - which he says was broadcasting at it's best. Presenter: Andrea Catherwood Producer: Pauline Moore Executive Producer: David PrestA Whistledown Scotland production for BBC Radio 4

Here are the episodes of BBC Radio 4s The Food Programme (and Start the Week) that I have appeared on, in case you would like to listen.Food and Mood: how eating affects your mental healthBroadcast: 19th July 2020Start the Week - The food we eat13th February 2023Feeding Your Brain: A User's GuideBroadcast: 30th July 2023The Brain Gut ConnectionBroadcast: 27th September 2024Support this show http://supporter.acast.com/strongerminds. Hosted on Acast. See acast.com/privacy for more information.

Dr. Anthony Lim, Medical Director of the McDougall Program, shares his profound insights on emotional eating and its deep connection to our lives. With a decade of experience in utilizing a plant-based diet to combat chronic illnesses through lifestyle medicine, Dr. Lim delves into the often overlooked aspects of eating behaviors, emphasizing the importance of addressing the root causes of our relationship with food. He offers a mindfulness-based approach, explaining how emotional eating often stems from deeper psychological triggers rather than mere dietary habits. Dr. Lim's discussion is not only informative but also deeply personal, as he opens up about his own challenges and victories in managing food-related behaviors. This episode is a must-watch for anyone looking to understand the intricacies of emotional eating and how to approach healing through compassion, understanding, and sustainable change in lifestyle habits. Join us as we explore these transformative insights with Dr. Anthony Lim. Find out more about Dr. Lim here - https://www.drmcdougall.com/meet-the-team/ 00:00:00 Intro 00:01:10 Start of Dr Lim's journey 00:08:00 Joining the McDougall Program 00:10:40 How to do well on the McDougall Program 00:15:00 Learning to heal from emotional eating 00:19:00 Power of community through healing 00:30:15 Plant-based to help with disordered eating? 00:34:30 Compassion to one's self 00:43:30 How to break bad habits 00:48:40 Most people don't recover 00:53:00 Mild overeating 01:07:30 Dr. Lim's Legacy

As MPs return to Westminster after the summer recess, The Food Programme catches up with three of the newer recruits to discuss future food policies. Sheila Dillon meets Dr Simon Opher MP (Labour), Aphra Brandreth MP (Conservative) and Sarah Dyke MP (Liberal Democrat) at the head office and kitchens of catering firm Social Pantry, who work with ex-prisoners on their zero-waste food offering. The questions come from some familiar voices to The Food Programme, including Dr Chris Van Tulleken, Asma Khan, Nicole Pisani (Chefs in Schools), Professor Tim Lang and Helen Browning (Soil Association). Can this group of MPs push food and farming up the agenda in Parliament, and if so - what will be their focus? Presented by Sheila Dillon Produced in Bristol by Natalie Donovan

As part of Just One Thing Day on Radio 4, Sheila Dillon looks back at Dr Michael Mosley's legacy and comes up with 5 reasons why he mattered in getting us all to understand why eating better leads to living better. Through listening to the Just One Thing archive, and some of The Food Programme archive, we can see how his "just one things" were connected to much bigger things, and how he was able to show us, through examining the evidence for that thing, and trialling it on willing members of the public, that change can begin, and maybe has to begin, with individuals. As promised, here's a list of the programmes featured: Just One Thing: Change Your Meal Times - https://www.bbc.co.uk/programmes/m000zt7d Snack Smartly - https://www.bbc.co.uk/programmes/m001wq7f Swap Out Sugar - https://www.bbc.co.uk/programmes/m001gx56 Try Some Turmeric – https://www.bbc.co.uk/programmes/m001jt2h Eat Slowly – https://www.bbc.co.uk/programmes/m001zvvr Enjoy Oily Fish - https://www.bbc.co.uk/programmes/m0017tbn Food Special with Tim Spector - https://www.bbc.co.uk/programmes/m001ngjx The Food Programme: Doctor's Orders: Getting Tomorrow's Medics Cooking - https://www.bbc.co.uk/programmes/b09wr9q9 The Eatwell Guide - https://www.bbc.co.uk/programmes/b0b86702 Turmeric – https://www.bbc.co.uk/programmes/b08rpd85 Mindful Food and the Art of Attention - https://www.bbc.co.uk/sounds/play/m00193rb How We Eat: 4. Eating as a Family - https://www.bbc.co.uk/programmes/b099w3v4 Omega 6 - https://www.bbc.co.uk/sounds/play/b00jc3sw The Food Programme – Fixing Dan - https://www.bbc.co.uk/programmes/m001h44h Presented by Sheila Dillon Produced in Bristol for BBC Audio By Natalie Donovan

Rachel meets Peter Livingstone who has spent a decade campaigning to save the Aspen tree. Thanks to his hard work, numbers of Aspen in Renfrewshire have grown from single digits to thousands. He shows Rachel his nursery near Bishopton.Andrew O'Donnell is a natural history film maker and musician who records under the moniker of Beluga Lagoon. In this week's Scotland Outdoors podcast, Maud Start meets up with Andrew on a river bank. We hear an excerpt where they watch dippers and talk about the nature themes in his music.Last week on Out of Doors we heard about how busy the island of Skye is all year round with tourists. While Mark was visiting, he took time to seek out a quieter style of tour with Mark Purrett from Skye Geography Tours. He took Mark to a less popular location and told him about the geography of the island.It's osprey watching season and as always, there have been highs and lows at the various nesting sites around the country. Rachel visits the RSPB's Loch Garten where they have had no shortage of drama this year. Ranger Jess Tomes tells her more.You might remember a few months, ago Mark went for a walk with Dr Kat Jones, Director of Action to Protect Rural Scotland, who had undertaken a challenge to walk Glasgow's Greenbelt. Well she's just completed her walks, so Mark went back to catch up with her to find out how it had gone.Later this year the BBC Food and Farming Awards will be held in Scotland. And here on Out of Doors alongside our TV colleagues at Landward, we are launching The BBC Scotland Local Food Hero award. Joining us to tell us more is presenter of Radio 4's Food Programme, Sheila Dillon.Rachel is back at the Scottish Wildlife Trust's Rahoy Nature Reserve where ranger Steve Hardy lets her listen to some of the recordings he's made of the amazing wildlife that makes its home in Rahoy.We catch up with the incredible Ethan Walker, who just nine months after suffering horrific injuries when he was hit by a car, is cycling to Munich for Euro 2024. We chat to Ethan live to see how far he's managed to travel in a week.And as the country marks the 80th Anniversary of the D-Day landings, Mark is in Garlieston in Dumfries and Galloway where crucial parts of the invasion infrastructure were tested.

In this extra, special episode, Gilly is with Angela Clutton, who, with Itamar Sulovitch from Honey and co and Leyla Kazim from the Food Programme, was one of the three judges of this year's Fortnum and Mason Awards.By the time you hear this, the glitz and glamour of these Oscars of the food world will be over for another year. The mass of talent in the room will be nursing their hangovers while the winners will be stroking their crowns. And as one of the nominees recording this before the night, Cooking the Books will, whatever the outcome, be basking in the glory of the biggest food night of the year.They discuss the nominees and the winners in the food categories: Best Food Book, Best Debut Food Book, Best Cookery Book and Best Debut Cookery Book.Thanks for listening. Head over to Gilly's Substack for some blurry pictures of the night. Hosted on Acast. See acast.com/privacy for more information.

From the explosion in sport food and drink, to the food diaries and routines of some of the UK's top athletes, Leyla Kazim investigates food in the world of sport today. How do elite sport nutritionists prep their athletes and what can we learn from them? What should we eat for energy? What's the deal with protein? We hear from sport stars in rugby, netball, triathlon and football, to find out. For an everyday athlete without a performance nutritionist, eating for sport can be confusing. Over a pre workout lunch, sport nutritionist Matt Gardner answers some Food Programme listener questions and shares stories from his days working with elite rugby players and extreme adventurers. But sport food is no longer just the domain of gym cafes and sport clubs. There has been an explosion of energy drinks and 'hi protein' bars sold anywhere from Post Office counters to the check outs of sport fashion shops. Leyla sends three young food activists, who have been looking into this issue, out onto the streets of Reading to see what they can find on sale. Producer Nina Pullman takes their findings to professor of nutrition and metabolism at the University of Bath, Javier Gonzalez, who looks at the ingredients in more detail. To explore the bigger links between sport, public health and food marketing, next we drop in on public health policy consultant, Dan Hunt, who explains the appeal of sport from a commercial point of view. Finally, Leyla reflects on how food works as fuel, ahead of the summer of sport to come. Produced by Nina Pullman for BBC Audio in Bristol.

What's really in your spice rack? In this exclusive investigation by The Food Programme, Jaega Wise investigates the authenticity of spices sold by a number of high street, online and health food chains. Using brand new technology outside of the lab for the first time, she will test herbs and spices from some of the biggest household names and retailers, including Tesco, Sainsbury's, Asda, Amazon and more. Plus, we hear from leading experts on the UK's food defence frontline to find out just how challenging it is to detect fraud and police this lucrative area. Produced by Nina Pullman for BBC Audio in Bristol.

A message from Delia Smith takes the Food Programme team to Norfolk to see how a network of social supermarkets is helping people out of food poverty.Nourishing Norfolk, is a project linking a large number of smaller shops, or food hubs around the county. The shops use the "social supermarket" model, providing free fruit and vegetables and cut price food and many other essentials including cleaning and hygiene products, and smokeless coal. During the team's tour, they hear how being linked has given the hubs more buying power, and they have been able to team up with more local businesses who are able to help - by offering warehouse space, larger scale donations and even logistics. The hub volunteers then have more time to do what they are good at; offering support, guidance and community to those who need it. Since the shops are all independently run, they are also able to try out and develop ways that can help with the specific problems faced by people in poverty in their area, which has included the setting up of a mobile food hub. Delia wrote how she had been blown away by the work that is happening there - where people are not only being provided with affordable food, but also help and assistance at all levels. Presented by Sheila Dillon Produced in Bristol for BBC Audio by Natalie Donovan

pWotD Episode 2495: George Galloway Welcome to popular Wiki of the Day where we read the summary of a popular Wikipedia page every day.With 392,626 views on Friday, 1 March 2024 our article of the day is George Galloway.George Galloway (born 16 August 1954) is a British politician, broadcaster, and writer who has served as member of Parliament (MP) for Rochdale since the 2024 by-election. He has been the leader of the Workers Party of Britain since he founded it in 2019. Between 1987 and 2010, and between 2012 and 2015, Galloway served as MP four constituencies, first for the Labour Party and later for the Respect Party, the latter of which he joined in 2004 and led from 2013 until its dissolution in 2016.Galloway was born in Dundee, Scotland. After becoming the youngest ever chair of the Scottish Labour Party in 1981, he was general secretary of the London-based charity War on Want from 1983 until his election as MP for Glasgow Hillhead at the 1987 general election. In 2003, he was expelled from the Labour Party due to his prominent opposition to the Iraq War. In 2004, Galloway became a member of the Respect Party, and then the party's leader by late 2013. He was elected as MP for Bethnal Green and Bow at the 2005 general election. After losing in neighbouring Poplar and Limehouse in 2010, he returned to the House of Commons after being elected at the 2012 Bradford West by-election; he lost this seat at the 2015 general election. After unsuccessfully standing as an Independent candidate in two seats in the 2017 and 2019 general elections, Galloway founded the Workers Party of Britain; he stood for the Workers Party at the 2021 Batley and Spen by-election, finishing in third place, and won the 2024 Rochdale by-election with nearly 40 per cent of the vote.Galloway testified to the United States Senate in 2005 over alleged illicit payments from the United Nations' Oil-for-Food Programme against Ba'athist Iraq. Among other international issues, Galloway has voiced his anti-Zionism and supports the Palestinians in the Israeli–Palestinian conflict, and was also involved in the Viva Palestina aid convoys to the Gaza Strip. He opposes India's role in the Kashmir conflict with Pakistan, and has voiced support for the insurgency in Indian-administered Kashmir. He voiced support for Jeremy Corbyn in the 2015 Labour Party leadership election and during Corbyn's leadership of the party. In the 2016 European Union (EU) membership referendum, he advocated a "Leave" vote, campaigning with the cross-party, pro-Brexit organisation Grassroots Out, while before the 2019 European Parliament election he announced, "for one-time only", he would support Nigel Farage's Brexit Party. He opposes Scottish independence and founded All for Unity, a party that campaigned on support for British unionism in the 2021 Scottish Parliament election, where it captured 0.9 per cent of the vote. He has defined himself as socially conservative. Galloway hosted the TalkRadio show The Mother of All Talk Shows between 2006 and 2010 and between 2016 and 2019 until his dismissal. He then broadcast on Russia Today (RT) until 2022, defending Vladimir Putin's invasion of Ukraine, after which sanctions were imposed on RT. Galloway's talk show moved to social media platforms.This recording reflects the Wikipedia text as of 01:48 UTC on Saturday, 2 March 2024.For the full current version of the article, see George Galloway on Wikipedia.This podcast uses content from Wikipedia under the Creative Commons Attribution-ShareAlike License.Visit our archives at wikioftheday.com and subscribe to stay updated on new episodes.Follow us on Mastodon at @wikioftheday@masto.ai.Also check out Curmudgeon's Corner, a current events podcast.Until next time, I'm Niamh Neural.

Embark on a captivating journey through the depths of our oceans as we uncover the hidden wonders of seaweed with Vincent Doumeizel, Senior Advisor to the United Nations Global Compact and Director of the Food Programme  for the Lloyd's Register Foundation. Prepare to have your perceptions of this oceanic flora reshaped as Vincent guides us from its role in battling global hunger to its remarkable environmental advantages. Discover how this underappreciated resource could hold the key to a sustainable future, offering nutrient-rich alternatives to traditional crops and a solution to ecological challenges. Our conversation reveals the often-overlooked potential of the ocean's flora and why it deserves a prime spot in both our diets and agricultural strategies.As we wade deeper into the world of seaweed, we're not just talking about a plant; we're exploring an entire ecosystem's backbone that teems with life-sustaining properties. Vincent shares with us the exceptional nutritional profile of seaweed, its sustainability as a protein source, and debunks myths about its potential for toxin accumulation. We consider the environmental impact of seaweed farming, from its capacity to recapture nutrients and prevent ocean eutrophication to its role in a circular economy. This episode is an eye-opener for anyone concerned with the delicate balance of our planet's health and the quest for responsible, nutritious food sources.Finally, we celebrate the culinary renaissance of seaweed, savouring its unique umami flavor that's making waves in the gastronomy world. From traditional dishes to avant-garde cuisine, chefs are finding innovative ways to incorporate seaweed into their menus. This episode isn't just about advocating for a sustainable food source; it's about embracing the delicious diversity of our oceans. Whether you're a seasoned foodie or just beginning to navigate the seas of sustainable eating, there's a place at the table for you in the seaweed revolution. Join us for an enriching discussion that might just inspire your next meal or even a career in marine agriculture.Links:https://www.safeseaweedcoalition.org/https://www.amazon.co.uk/Seaweed-Revolution-Shaped-Past-Future/dp/1915643856https://twitter.com/doumeizel?lang=en-GBhttps://www.undercurrentstories.com/https://www.instagram.com/undercurrentstorieswww.undercurrentstories.com

Many of us are travel looking for food experiences and we often want to eat something that is authentically of that place. So we seek out the local delicacy which hopefully reflects the local landscape, history and people. However many of the foods we think of as quintessential ‘destination' foods are elevated in the 20th century with the rise of easier travel and more and more tourism. On the other hand, it's easier than ever to access to ‘global' food in the towns and cities we live in. Sheila Dillon explores what travelling to eat looking for authentic experiences means in an increasingly globalised world.We start the programme hearing the story of Nashville Hot Chicken from journalist Zach Stafford. In recent history, Hot Chicken went from an obscure speciality of a specific community in North Nashville, Tennessee to one if it's most iconic symbols. Zach tells the story of how Hot Chicken became part of the ‘Disnification' of Nashville as it has become a popular tourist destination. But like so much of American culture the story is racialised with new white owned businesses making money from a food created by a black community.Sheila then travels to Brussels to become a food tourist herself. Guided by Elisabeth Debourse, Editor-in-Chief at Le Fooding she explores whether the search for the elusive ‘authentic' local food is helpful in trying to get a good meal. She visits Rue des Bouchers and restaurant Les Brigittines.Someone who's thought a lot about food and place is food writer Anya von Bremzen. It's something she explores in her latest book is National Dish. She talks about how many iconic foods linked to place are much more modern than we might think.The Food Programme is based in Bristol and although the city has a distinct culture, it doesn't have an iconic ‘destination food.' Sheila talks to is an actor, born and bred Bristolian and the new presenter of ‘A Proper Bristol Breakfast,' the Radio Bristol morning show about Bristol's eclectic food identity.Produced by Sam Grist for BBC Audio in Bristol

Cooking at Christmas is so much more than just the main meal, so this year Sheila Dillon, and chef Thomasina Miers, show us how to do more with less. Sheila Dillon joins chef Thomasina Miers in her kitchen who shows her why she thinks some of the most delightful meals at Christmas are made with the leftovers, and she shares her family tradition for doctoring mince pies, to make a much more extravagant treat. Plus the pair connect with friends whose lives this Christmas feel far from normal, to hear how tradition and food can bring joy, even in the most strained situations. Presented by Sheila Dillon Produced for BBC Audio in Bristol by Natalie Donovan

Over a coffee in community arts space The Place in Newport, south Wales, The Food Programme presenters Sheila Dillon, Leyla Kazim and Dan Saladino choose two books each from the year: one that has made them cook, and one that has made them think. Sheila also meets George Harris, creative director of Tin Shed Theatre Company, to hear why food has become part of their work, and leaf through a very special cookbook that has been passed down through George's family.Wondering what the next generation makes of food books, Sheila visits a group of young food activists from the organisation Bite Back 2030, to debate one of the top food books of this year - Henry Dimbleby's Ravenous. Meeting at Bite Back HQ, in north London, they also discuss whether TikTok spells the end of an era for recipe books and share their own recommended reads.Dropping in on cookbook buyer at Topping books in Bath, Kathleen Smith, we find out what's been selling this year and how trends vary according to region. Plus, scattered throughout, we hear the personal book recommendations from best-selling food writers and chefs including Rukmini Iyer, Poppy O'Toole and other familiar faces, picking their own favourite new releases from 2023.Presented by Sheila Dillon and produced by Nina Pullman for BBC Audio in Bristol.

Feedback this week has a distinctly Middle Eastern feel. The BBC's International editor, Jeremy Bowen, talks to Andrea Catherwood about the challenges of accuracy and impartiality on the frontline of the Israel/Hamas War.Also, was The Food Programme right to devote an episode to “Food Under Siege in Gaza”? The programme presenter Sheila Dillon responds to listener comments.And Bloodlines is a new 7-part podcast from the BBC Asian Network. Reporter Poonam Taneja travels to the detention camps of northern Syria where thousands of woman and children who lived under Islamic State are still being held. She describes the reality of being in the region searching for Sulmann, the young grandson of a British man who is desperate for answers.Presenter: Andrea Catherwood Producer: Gerry Cassidy A Whistledown Scotland production for BBC Radio 4

This week, guest presenter, Leyla Kazim of Radio 4's The Food Programme looks at the Food Foundation's 2023 State of the Nation's Food Industry Report - or SOFI - on the retailers and out of home businesses leading the way towards a healthier and more sustainable diet.With Linus Pardoe of the Good Food Institute, Ita McMahon of Castlefield Sustainable Investing, Stephanie Sargent, youth leader of Act4Food, Ryan Holmes, Culinary Director, Business and Industry at Compass Group UK & Ireland, and Chloe MacKean, Business Engagement Manager at the Food Foundation.Click here for the Food Foundation manifesto Hosted on Acast. See acast.com/privacy for more information.

With all the press, all the talk, all the social-media posts, there are always people looking to find out what this Mezcal thing is all about. So what's the best way to introduce them to these spirits? It's a welcome-to-the-newbies episode of Agave Road Trip!Find extra photos and related links at agaveroadtrip.comHeritage Radio Network is a listener supported nonprofit podcast network. Support Agave Road Trip by becoming a member!Agave Road Trip is Powered by Simplecast.

Chef Romy Gill MBE, who is a dear friend, is on the podcast today sharing her culinary wisdom, her energy and passion for food as well as her voice for women of colour and the stigma that still surrounds the menopause.Romy is a celebrity Indian chef, food and travel writer and broadcaster. She was the owner and head chef at Romy's Kitchen and in 2016 she was appointed an MBE in the Queen's 90th Birthday Honours list. Today we talk about her lived experience of the menopause, how changing her training from mostly running based to include strength training completely shifted her weight. We also talk about women from SA backgrounds and why it's still an uphill battle to break down the taboo of women's health in general, plus the spices with medicinal properties, how to combine flavourful ingredients for health and why the backbone of Indian cooking is healthier than most people think.You'll find her on BBC1's Ready Steady Cook, Sunday Brunch, The One Show, Country Life, Celebrity MasterChef, The Hairy Bikers' Comfort Food, James Martin's Saturday Morning and she is also a regular on BBC Radio 4's Food Programme. Her second book, On The Himalayan Trail, is a beautifully shot book which has a prime place on my studio bookshelf and Romy is writing her next book which is out next year in Autumn 2024. You can watch this on YouTube, and you'll also see what Romy was able to cook up with a squash, some tofu and the Doctor's kitchen pantry of spices in under 20 minutes. Trust me, you'll want to see that recipe!

Judges have been visiting the finalists in this year's BBC Food and Farming Awards. This episode of The Food Programme celebrates the businesses shortlisted for the street food and take-away category. This year it's been extended to include small eateries as well. Chefs Sam Evans and Shauna Guinn won the award eight years ago. Now they're back as judges. We sample Malaysian rendang cooked in a traditional clay pot at Joli in London; meet the cooks at Maasi's in Cardiff who've invented the "naanwich" in their Pakistani cafe; and try curries from DabbaDrop in East London, which are delivered by bike. Presenters: Sam Evans and Shauna Guinn Producer: Rebecca Rooney

From the disputed origins in the 1920s of the name 99, via the turf wars between ice cream van men in the 1980s, to the persistent myth that Margaret Thatcher helped to invent Mr Whippy soft-serve ice cream, Scoop offers a creamy, nutty, fruity knickerbocker glory of history, personal testimony and unexpected twists, With James Sinclair of Rossi in Southend, whose job is to "sell happiness" - he tours his ice cream factory and the Rossi seafront parlour; Leyla Dervish of Magic Foods, a third generation ice cream seller in south-east London, who shares the magical send-off her father received from his fellow ice cream van men; food historian Dr Annie Gray; the composer of the mobile sound creation Music for Seven Ice Cream Vans, Dan Jones, and ice cream vendor Akan driving the streets of south-east London. With archive from Radio 4's The Food Programme, featuring Dan Saladino and his ice cream van Dad, Bobo; coverage of the 'Glasgow ice cream wars' of the 1980s; Jim Carey's documentary, The Ice Cream Van Cometh, that includes Francis Rossi and Banksy (courtesy of Jim Carey and Loftus Media) and a special recording from an ice cream van man's funeral. Produced by Alan Hall A Falling Tree production for BBC Radio 4 (Image of Leyla Dervish's Mum, Sheree, courtesy of the Dervish family.)

Wedding food is one of the biggest costs on the big day but the sit-down three-course dinner is making way for food trucks and festival-style take-aways. We explore how the pandemic and the cost-of-living crisis have affected couples and caterers. We find out why it's called "a wedding breakfast" - even though the reception's rarely in the morning and ask what's happened to the traditional wedding cake. We also meet a chef who's campaigning to stop food waste and caters for weddings with food that would have been thrown in the bin. Presenter = Jaega Wise Producer = Rebecca Rooney

Guest: Gift of the Givers Eastern Cape co-ordinator Corene Conradie joins John to discuss the Butterworth village program launching following a week after mom Bongeka Buso killed her three children and then hanged herself as the family had no more money for food.See omnystudio.com/listener for privacy information.

Dan Saladino and psychologist Kimberley Wilson explore the latest science about food, mental health and boosting our brain power. Featuring Professor Michael A Crawford (Imperial), Professor Felice Jacka, Professor Felice Jacka of the Food & Mood Centre, Deakin University, Australia and Professor Ted Dinan, psychiatrist at University College Cork. Also, from the Radio 4 archive, Dr Bernard Gesch, Senior Research Scientist in the Department of Physiology, Anatomy and Genetics, University of Oxford (featured in The Food Programme 2005), Dr Simon Dyall, nutritional neuro-scientist at the University of Roehampton (Just One Thing) and Allesandra Borsini, Senior Research Fellow at Kings College (All In The Mind). Produced by Dan Saladino

Vincent Doumeizel is Senior Adviser on the oceans to the United Nations Global Compact as well as director of the Food Programme at the Lloyd's Register Foundation. Author of a new book titled "The Seaweed Revolution" which officially launched in the UK in May 2023, Vincent has in recent years devoted himself to promoting a food revolution and environmental solutions based on sea resources, especially seaweed. He also played an instrumental role in the creation and development of the Global Seaweed Coalition. * Check out the ⁠Inside Seaweed Newsletter⁠! Just one short email per month, no spam and you can cancel at any time. Would you like to get a super short email from me every month, with three actionable insights for your seaweed business? I will search the seaweed industry for the most important lessons, the most useful conclusions and relevant actions, condensed into a half page that I will share with you, each month. It's easy to sign up and just as easy to cancel. If you'd like to give it a try, head over to ⁠insideseaweed.com ⁠ * [1:40] Book launch of The Seaweed Revolution at the National History Museum in London. [4:00] Goals and expectations for the book and its unexpected impact so far. [11:30] Lessons and takeaways from researching and  writing this book. [15:00] European culture and the West's lost connection with seaweed and the ocean. [19:50] Why is nobody making money from seaweed, yet? [25:55] Adjustments and contingencies to put in place when starting a seaweed business. [27:45] Biorefining as key path toward profitability. [32:15] How to collaborate within the framework of the Global Seaweed Coalition. [38:50] Licencing issue and lack of science as biggest obstacles for the industry. [42:00] Seaweed application in the food industry: a model that could work for Europe. * Useful Links: Vincent Doumeizel on LinkedIn and Twitter United Nations Global Compact: Website, LinkedIn⁠, ⁠Twitter⁠, ⁠Facebook⁠ and ⁠Instagram⁠ Global Seaweed Coalition : Website, LinkedIn, Twitter, Facebook and Instagram Lloyd's Register Foundation: Website⁠, ⁠LinkedIn⁠, ⁠Twitter⁠ and ⁠Facebook⁠ * Inside Seaweed's host is Fed DeGobbi, get in touch on ⁠LinkedIn⁠, ⁠Twitter⁠, or directly via ⁠email⁠. Please send in your feedback: what do you want to hear more or less of? any suggestions? Would love to hear what you think!

Amelia is the founder of the Bold Bean Co. She's on a mission to make us all obsessed with beans by bringing us the best of beans.She launched the business officially in 2021 following what she describes as a bean epiphany in Spain when she decided that the UK both needed and deserved better beans. Amelia is also passionate about sustainability and sees beans as the future of food.Now listed in Selfridges, Waitrose and Planet Organic (as well as numerous independent shops and online outlets), Bold Beans are taking the food world by storm. Through targeting and working with influential chefs, cooks and food writers, they're creating a community of bean lovers who are passionate about sharing their products. Supporters include Ottolenghi Test Kitchen, MOB, Melissa Hemsley, Laura Jackson and Joe Woodhouse, and Sheila Dillon interviewed Amelia on Radio 4's The Food Programme as part of a two-episode special on beans.On top of all this, Bold Bean are about to release its first cookbook, which you can buy here! Thank you to our sponsor Lloyds Bank for supporting us this season and helping us to bring the show to you every week.Don't forget to come and find us on Instagram and Tiktok @desertislanddishes Hosted on Acast. See acast.com/privacy for more information.

Eighty six year old Fergie MacDonald remembers shooting Red deer as a nine year old boy. The Second World War was on and food was scarce in his home village in the rugged Moidart peninsula, in the Scottish Highlands. It was of course a crime, as he freely acknowledges - the deer belonged to the local estate. But his family had to eat. His mother roasted, boiled and salted the venison and, as Fergie says, "you acquired a taste for it." Today he's still eating vension, but it comes from animals shot legally by his son John, who is a deer manager, stalker and butcher. John has been running his own wild venison business since 1998 and in that time he's seen immense changes. He says there's much more public awareness about the benefits of eating a lean, protein-rich meat, amid concerns about the environmental damage caused by red deer over population. John sells venison cuts to passing trade from his roadside shop as well as providing meat for the family's hotel, Mingarry Park, run by his wife Emma. Emma says venison dishes are always on the menu and vegetarians have even been willing to try them. But John's business is not without its headaches. He tells Sheila Dillon he has to work within strict culling targets imposed by the Scottish government and he's concerned that deer numbers locally are falling too quickly. Since Covid and Brexit, he finds it hard to get staff, so much so, that Fergie regularly helps out in the shop and his 73 year old Mum, Maureen, still makes all the burgers. Further north on the shores of Loch Ness, campaigners have been giving school children an introduction to the complexities of deer management and venison production. Earlier this year, in a project called 'Hill to Grill', pupils at Glen Urquhart High School joined a deer stalker on the hills and were shown how the animals are butchered and processed. Back in school, they devised their own recipes and took part in a Dragon's Den-type competition to market and brand their dishes. One of the organisers, ecological consultant, Dr Linzi Seivwright, says it was a fantastic learning experience for the children. "It's vital to move away from the traditional image of venison as a food for the wealthy and to show local communities that it is an affordable and versatile choice." Sheila complimented the teenage chefs.. "These are so moist and delicious - so much nicer than burgers from a fast food chain," she said. Hundreds of miles away in Gloucestershire, the environmental problems caused by large deer herds are much more critical, according to leading campaigner and deer manager, Mike Robinson. He says that numbers have got out of control, particularly since Covid and that culling targets are more difficult to enforce in England than in Scotland, because estates are smaller and fragmented. He shows Sheila some of the damage in an estate forest caused by grazing deer. He estimates that there may be nearly 3 million deer in England, mainly fallow, roe and muntjac and that stricter controls are necessary. He says the Westminister government is now using a carrot and stick approach with landowners – offering woodland grants which are conditional on professional deer management plans – and he's hopeful that this will be effective. As well as managing deer, Mike Robinson is a chef and restaurateur with several award-winning restaurants. He specialises in wild food and recently launched The Wild Venison Project – an initiative to get more chefs across the UK to put venison on their menus and to persuade the public to buy and cook it at home. He cooks several recipes for Sheila to demonstrate the versatility of the meat and he says: "I suppose you could say I am obssessed with vension. It just makes so much sense to eat a meat which is wild, healthy and nutritious and which also helps address environmental problems." Mike runs Deer Box, an online food site and believes selling directly to the public is the most cost effective and efficient way for producers to operate because most supermarket chains have their own internal purchasing systems which are difficult for small producers to work with. He set up Deer Box during Covid, with a state of the art processing unit and offers everything from expensive steak cuts to mince, steak pieces and burgers. He is also a patron of The Countryside Food Trust, a charity which distributes game to food banks and communtiy projects. It's not the first time Sheila Dillon has reported, for The Food Programme, on efforts to increase the consumption of wild venison. Will they have more success this time? Given the growing interest in food sustainability and environmental concerns, campaigners Mike Robinson, John MacDonald and Linzi Seivwright are convinced their message is finally beginning to pay dividends.

Shona Goudie, policy and advocacy officer at The Food Foundation tells us about an event at The Churchill Room in The House of Commons this week which brings new stories from the front line of food poverty.Co-hosted by Which? and chaired by Radio 4 Food Programme presenter Sheila Dillon, the audience heard new findings on the availability of budget range options to support a healthy diet across different stores and how supermarkets can help. The Food Foundation talked about its new Kids Food Guarantee with some of its Food Ambassadors telling MPs how the cost of living crisis is impacting people's lives Here, Shona tells us about the launch of 'They Know We're Here, But They Don't See Us', a new short film by The Food Foundation at the event which explores parents' experiences of feeding their families during the cost of living crisis. She talks about its impact on an audience of NGOs, supermarkets and MPs, and the Food Foundation's suggestions of how to change the food story in Britain. Hosted on Acast. See acast.com/privacy for more information.

Welcome to Episode 1280 in which Marc Millon interviews Andrew Jefford, award winning wine and travel writer in this installment of Wine, Food & Travel with Marc Millon on the Italian Wine Podcast. Today's interview is part of a special sub-series dedicated to some of the most influential wine personalities in the business. If you are interested in purchasing a copy of Andrew's latest book, please visit: https://academieduvinlibrary.com/ and use code ITALIANWINE in the coupon option at the checkout to receive £5 off your purchase! More about today's guest: The son of a Church of England clergyman and the eldest of three brothers, Jefford grew up in Norfolk, England. He was educated at Gresham's School, the University of Reading (where he read English, awarded First Class Honours) and the University of East Anglia, where his post-graduate studies were jointly supervised by the late Sir Malcolm Bradbury and Guido Almansi. At UEA he obtained an MA in the 19th and 20th Century novel (awarded With Distinction), then worked for two years on a PhD thesis on the short fiction of Robert Louis Stevenson, which was not completed. Career He began work as an editor with Paul Hamlyn's Octopus Group, and his passions for wine and writing led to articles and books on wine, after four years in publishing in 1988. He was the drinks writer for The Evening Standard, the evening newspaper for the London region, between 1992 and 2002, worked as an occasional presenter for BBC Radio Four's The Food Programme and other programmes on BBC Radio Three and Radio Four (1992-2007), and has written widely for The Financial Times on wine and travel (2003-2021). He is a Contributing Editor to and writes a monthly column for Decanter magazine. Jefford is also contributing editor to the quarterly magazine The World of Fine Wine for which he writes the One Bottle column and regularly takes part in tastings. He is one of the four co-chairs for Decanter World Wine Awards, and works as Academic Advisor to The Wine Scholar Guild. To learn more about Peter Vinding-Diers visit: https://www.andrewjefford.com/ More about the host Marc Millon: Marc Millon, VIA Italian Wine Ambassador 2021, has been travelling, eating, drinking, learning and writing about wine, food and travel for nearly 40 years. Born in Mexico, with a mother from Hawaii via Korea and an anthropologist father from New York via Paris, he was weaned on exotic and delicious foods. Marc and his photographer wife Kim are the authors of 14 books including a pioneering series of illustrated wine-food-travel books: The Wine Roads of Europe, The Wine Roads of France, The Wine Roads of Italy (Premio Barbi Colombini), and The Wine Roads of Spain. Other titles include The Wine and Food of Europe, The Food Lovers' Companion Italy, The Food Lovers' Companion France, Wine, a global history. Marc regularly lectures and hosts gastronomic cultural tours to Italy and France with Martin Randall Travel, the UK's leading cultural travel specialist. He is soon to begin a regular series on Italian Wine Podcast, ‘Wine, food and travel with Marc Millon'. When not on the road Marc lives on the River Exe in Devon, England To learn more visit: quaypress.uk/ marcmillon.co.uk vino.co.uk quaypress.com LinkedIn: linkedin.com/in/marc-millon-50868624 Twitter: @Marc_Millon Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

Kombucha, Kale & Keto - these are just a few of the food trends, fads and diets we're bombarded with. In this clip, we discuss food trends and the importance of diversity in our food. Happy Listening! Catch the full episode with journalist, author and presenter of the BBC Radio 4 Food Programme, Dan Saladino here. Happy Listening! www.livewellbewell.io#LiveWellBeWell Host: @sarahannmacklin | www.sarahannmacklin.com Brought to you by: @be_well_collective | www.bewellcollective.co.uk

Have you ever eaten a Murnong? Or maybe an O-Higu Soybean? Or perhaps a vanilla orange?Perhaps you've heard of an Alb lentil from Swabia in Germany or maybe the Oloton maize from Oaxaca in Mexico?If you're anything like me, somebody who truly loves food and regards themselves as a bit of a food buff, you won't have heard of any of them!

Lab grown meats, Deliveroo and a ‘grab and go' mantra, has become our current food system. Yet, has our demand for this food culture, due to our demanding lives and increasing population, led to damaging effects on our health as well as a damaging effect on our planet and overall food system? We hear of the importance and worry of the extinction of animals but are we as aware of the extinction of our foods? Did you know we could eat some 300,000 plant species yet we eat a mere 200 species globally, and half our plant-sourced protein and calories come from just three: maize, rice and wheat. Or that there are 1500 types of banana, yet globally we mass produce only one - The Cavendish? Our ancestors weren't eating eggs and avocado on toast, fish and chips or mountain burgers, so what were they eating and how did we get to the foods we eat today? In today's episode of the #LiveWellBeWell Podcast we speak to journalist, author and presenter of the BBC Radio 4 Food Programme, Dan Saladino. Dan's love of food traditions and discovery of something called “The Ark of Taste” - an international catalogue of endangered heritage foods is what led him to writing his book, “Eating to Extinction.” You might be thinking, so what if we only eat one type of banana, does it matter if we lose a type of cheese produced in Albania or a type of corn grown in Mexico? Well yes, because it means we're losing biodiversity within the human food chain which has already had a big impact on our gut microbiome and our wider health, mentally and physically. In this episode we hear amazing stories from Dan's travels all around the world as he meets farmers, scientists, producers and indigenous communities who are defending food traditions and fighting for change. We learn how our change in taste has evolved over the years, how historical events have impacted the food we eat today, processes and traditions we've lost but also how technology is helping to keep some of those traditions alive. We also discuss the relationship between the problems in our food systems and our health and the importance of diversity, not just in our diets but in agriculture, and the impact it is having on our own health and the planet's. www.livewellbewell.io#LiveWellBeWell Host: @sarahannmacklin | www.sarahannmacklin.com Brought to you by: @be_well_collective | www.bewellcollective.co.uk The Live Well Be Well Podcast produced by: The Podcast Guys

LIVE RECORDED! This is the first episode of a series of three podcasts recorded live at the Slow Food event Terra Madre 2023. In this episode we discuss on how we can face climate change on a grassroots level and how global institutions are responding to the crises. Guests: Arianna Labasin: young activist from Italy, graduated in Law and Sustainable Development, she did her master's internship at the UNFCCC, the United Nations Framework Convention on Climate Change; Noora Huusari: works with the Snowchange Cooperative in Finland towards the preservation and enhancement of biodiversity, cultural heritage, and regenerative food production, with a focus on small-scale fisheries. Hosts: Valentina Gritti (SFYN) and Dan Saladino (producer at BBC Radio for The Food Programme and author of the book "Eating to Extinction". Production: Valentina Gritti Music composition: Leonardo Prieto Dorantes A project by the Slow Food Youth Network

*This is part 2 of Jaega Wise's episode. Though you are free to listen in whichever order you so desire we really do recommend listening to part 1 first or things might be slightly confusing*What is the GREATEST job in the Other Realm? Beer mat designer? Pub architect? Hop farmer? Whilst these are all good suggestions there's surely only one thing that every beer lover wants to do... and that's be a brewer. You pick the flavours, you pick the strength, you pick the name; what's not to love?! And this week's guest is not only a brewer... she's been crowned Brewer of the Year on two different occasions; it's Jaega Wise! Jaega is the head brewer and co-founder of Wild Card Brewing, and what she doesn't know about beer isn't worth knowing! She's also a judge on Beer Masters and can often be heard on BBC Radio 4's The Food Programme discussing all things alcohol. She also recently opened up her own pub in Walthamstow, so it seems very fitting that she's about to make her way into the Correct Realm to create her dream tavern.Want to hear an extended version of this episode (featuring a Patreon-only choice), gain access to our bonus podcast ‘Behind The Cellar Door' and support the upkeep of the pub? If so, head to moonunderpod.com and sign up to our Patreon! Hosted on Acast. See acast.com/privacy for more information.

What is the GREATEST job in the Other Realm? Beer mat designer? Pub architect? Hop farmer? Whilst these are all good suggestions there's surely only one thing that every beer lover wants to do... and that's be a brewer. You pick the flavours, you pick the strength, you pick the name; what's not to love?! And this week's guest is not only a brewer... she's been crowned Brewer of the Year on two different occasions; it's Jaega Wise! Jaega is the head brewer and co-founder of Wild Card Brewing, and what she doesn't know about beer isn't worth knowing! She's also a judge on Beer Masters and can often be heard on BBC Radio 4's The Food Programme discussing all things alcohol. She also recently opened up her own pub in Walthamstow, so it seems very fitting that she's about to make her way into the Correct Realm to create her dream tavern.Want to hear an extended version of this episode (featuring a Patreon-only choice), gain access to our bonus podcast ‘Behind The Cellar Door' and support the upkeep of the pub? If so, head to moonunderpod.com and sign up to our Patreon! Hosted on Acast. See acast.com/privacy for more information.

In these fractured times l wanted to continue to look at how stories and food can overcome the distance between people and enhance our shared experiences so earlier this year I spent time exploring storytelling through food writing. I interviewed some very talented writers who tell stories through their food writing to find out why how food has shaped their writing and in what ways food enhances their storytelling. They have all had different experiences around food which has influenced how they write and the subjects they write about. In their own ways they use their writing to break down barriers through stories and food. I hope you find these conversations as fascinating as I did. My third interview is with Robbie Armstrong. Robbie is an audio producer, writer and broadcast journalist based in Glasgow. He has reported stories for BBC News, BBC Radio 4 and BBC Radio Scotland, produced for The Food Programme, Feedback and Podlitical, written for The Guardian and Vittles, and worked as a restaurant reviewer for The List Magazine's Eating & Drinking Guide. He can be found on Twitter/Instagram @robbiejourno and his website is robbiearmstrong.com You can find the rest of the interviews in this series here: How Food Frames Stories. You can find my interviews with storytellers here: Vernacular Voices of the Storyteller You can subscribe (or just read) my free newsletter for further snippets of folklore, history, stories, vintage recipes, herblore & the occasional cocktail. You can also find out more at Hestia's Kitchen which has all past episodes and the connected recipes on the blog. If you'd like to get in touch about the podcast you can find me on Twitter or Instagram at @FairyTalesFood. If you fancy signing up to my newsletter then you can read my first one and see if you like it.

In the midst of a difficult economic climate and a war in Europe, consumers are feeling the effects on their food bills. Today teams up with Farming Today's Charlotte Smith and the Food Programme's Dan Saladino to investigate the production challenges facing farmers and the realities for shoppers at the tills. (Image Credit: James Manning/PA Wire)

The Government is asking the agricultural industry, scientists and the wider public for information on how new types of animal feed can reduce methane emissions from cattle and sheep. For several years farmers have been working with scientists to find out if feeding dairy cattle differently might reduce how much methane they produce - which is a contributor to the warming climate. Now the Government wants to find out what role feed additives are having, and what barriers there are that might prevent the introduction of methane suppressing feed products. Research published today forecasts that climate change will reduce spring hay yields by 20-50% between 2020 and 2080. Hay, which is made from dried meadow grass, is used to feed a wide range of livestock, and is a major part of horses' diets too. In very dry years such as the one we have had this year, hay production is reduced, which has been adding pressure to farmers who are also facing higher fertiliser costs. And this week we're looking at some of the reasons behind the rising food prices. Today, Radio 4's "The Food Programme" presenter Dan Saladino finds out how the pressure on supermarkets has been driving up prices. Presented by Anna Hill Produced in Bristol by Natalie Donovan

Matthew Bannister on Bernard Cribbins OBE, the much-loved actor known for appearances in The Railway Children and Doctor Who as well as reading countless stories on Jackanory. Diana Kennedy MBE, the British-born food writer who dedicated her life to promoting the diversity of Mexican cuisine. Sir Colin Blakemore, the neuroscientist who received death threats after speaking out in defence of experiments on animals. Nichelle Nichols, the trailblazing African American actor who played Lieutenant Uhura in Star Trek. Producer: Sofie Vilcins Interviewed guest: Jenny Agutter Interviewed guest: Helen Lederer Interviewed guest: Gabriela Cámara Interviewed guest: Fiona Fox Archive clips used: EMI Films, The Railway Children 1970; BBC One, Fawlty Towers - The Hotel Inspectors 10/10/1975; BBC, CBeebies - Storm in a Teacup 05/04/2015; Filmfair, The Wombles - One Pair of Feet 23/02/1973; BBC Radio 4, The Food Programme 30/06/2014; Greenwich Entertainment/Submarine Deluxe, Diana Kennedy - Nothing Fancy 2020; BBC Two, The Mind Machine 13/09/1988; BBC Radio 4, Today 08/11/2011; BBC Radio 4, The Life Scientific - Sir Colin Blakemore 08/11/2011; Desilu Productions/Norway Corporation, Star Trek S02E02 Who Mourns For Adonais 27/04/1970; BBC Radio 4, Archive on 4 - Star Trek, The Undiscovered Future 03/09/2016; BBC Radio 1, Nicky Campbell - Nichelle Nichols interview 31/01/1995; NASA, Recruitment Film 1977; Yap Films, Building Star Trek (TV Movie) 2016.

Today I'm speaking to Sheila Dillon. A multi award winning food journalist, reporter, and presenter for BBC Radio 4's “The Food Programme” where she has worked for over 20 years. Sheila and her colleagues have truly changed the way in which we think about food in the UK and beyond. Her work has covered the breaking scandal of BSE, the rise of GM foods, the growth of the organic movement from muck and magic to a multi-million pound industry, the birth of the World Trade Organisation and irradiation at a time when those subjects were not even a gleam in a newshound´s eye.Sheila has a really special place in my heart as well. A few years ago I was invited to her house to cook a meal and share stories about my mission to help people eat better everyday. Sheila has really championed for nutrition in medicine and bravely shared her personal story of her own cancer and how she uses food to help support her treatment which has thus far prevented the need for a stem cell transplant.I think you're really going to enjoy today's stories of investigative journalism and why finding the courage to share your truth is so important.You can download The Doctor's Kitchen app for free to get access to all of our recipes, with specific suggestions tailored to your health needs and new recipes added every month. We've had some amazing feedback so far and we have new features being added all the time - check it out with a 14 day free trial too.Do check out this week's “Eat, Listen, Read” newsletter, that you can subscribe to on our website - where I send you a recipe to cook as well as some mindfully curated media to help you have a healthier, happier week.We would love to get your feedback on the subject matter of these episodes - please do let me know on our social media pages (Instagram, Facebook & Twitter) what you think,and give us a 5* rating on your podcast player if you enjoyed today's episode.Check out the recipes and app here: https://apple.co/3G0zC0ZJoin the newsletter and 7 day meal plan here: https://thedoctorskitchen.com/newsletter/Check out the socials here: https://www.instagram.com/doctors_kitchen/ See acast.com/privacy for privacy and opt-out information.

The Green Revolution in the second half of the 20th century was seen as an important solution to the problem of malnutrition in the developing world at the time. And while it may have succeeded in staving off hunger, the industrialization of agriculture created a whole new set of problems, chief among them a lack of diversity in our food system. Why does this matter? What is the food monoculture costing us? And what can we do to bring back some of the diverse foodways we've lost along the way? Dan Saladino is the renowned food journalist behind BBC Radio 4's The Food Programme and author of Eating to Extinction: The World's Rarest Foods and Why We Need to Save Them. On this episode of Reversing Climate Change, Dan joins Ross to explain why we so desperately need biodiversity in our food system, exploring why diverse foods may taste better, and could be better for us. Dan walks us through several examples of rare foods discussed in his book and offers insight on the people working to revive old foodways. Listen in to understand how the war in Ukraine is causing a food crisis and learn what we can do to create a system that is more resilient, more robust, and healthier—both for people and the planet. Connect with Nori Purchase Nori Carbon Removals Nori's website Nori on Twitter Check out our other podcast, Carbon Removal Newsroom Resources Eating to Extinction: The World's Rarest Foods and Why We Need to Save Them by Dan Saladino The Food Programme Slow Food International Ark of Taste Royal Botanic Gardens in Kew Research Stichelton Dairy The Dark Matter of Nutrition Vavilov Institute UN World Food Programme Consider the Axe: Food, Farming and the Wonders of Stonehenge on The Food Programme Heritage Seed Library --- Send in a voice message: https://anchor.fm/reversingclimatechange/message Support this podcast: https://anchor.fm/reversingclimatechange/support