Podcast appearances and mentions of hugh fearnley whittingstall

Last week Rachel was in Aberfoyle where the Scottish Countryside Rangers Association was celebrating their 50th anniversary. The organisation brings rangers together to share ideas and highlight potential challenges facing the sector. She chatted to some of those who've recently retired, and those who are still working, about the history of the association and the importance of rangers across the country.Mark catches up with photographer Frank McElhinney whose work forms part of an exhibition called A Fragile Correspondence. It's currently on show at the V&A in Dundee after travelling to the Venice Architecture Biennale. He tells Mark what it was like taking a little bit of Ravenscraig to Venice.A cottage where Queen Victoria enjoyed picnics will open to the public next year after being restored by the National Trust for Scotland. The cottage on Mar Lodge Estate had been in a state of disrepair for some years and Mark went along to see its transformation.Over the last few weeks, we've been chatting to the three finalists of BBC Scotland's category at the BBC Food and Farming Awards, the Local Food Hero award. Earlier this week the winners were announced at a ceremony in Glasgow where Rachel and Landward's Dougie Vipond presented the winners with a rather nice chopping board! We hear more from the event including from Rachel's fellow judges Sheila Dillon and Hugh Fearnley-Whittingstall and from the winners of the Local Food Hero award.Have you come across #thicktrunktuesday on social media? The hashtag has been around for a couple of years highlighting the joy of trees. We chat live to artist Tansy Lee Moir who has travelled to visit different trees and met lots of different people all through using the hashtag. She tells us what it is about trees that inspires her and why winter is the best time to appreciate them.Our Scotland Outdoors podcast this week contains the latest instalment of our series following the story of Robert Louis Stevenson's 1886 novel, Kidnapped. We re-join the story after the Appin Murder of 1752 with Davey and Alan on the run and in need of help.Paul English explores a new 5K walking route near the Falkirk Wheel from a barge. He takes to the Jaggy Thistle to admire the route's colourful benches which are decorated with locally significant mosaic designs.Cold water swimming might seem like a modern pastime, but PhD student Lucy Janes has been researching urban swimming and found that it was actually pretty popular in Victorian Glasgow. She met Mark on the banks of the Clyde to tell him about who was going for a swim in the 1800s and what hazards they might have faced.

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

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

Thirty plants this week, think you could do it? It might sound a lot, but it's easier than you think. Fruit, veg, nuts, seeds, even coffee all count as plants. Legendary chef Hugh Fearnley-Whittingstall joins us to share tips on eating more plants. Hugh's new book ‘How to Eat 30 Plants a Week' explores the wild world of legumes, grains, herbs and beyond. He explains that getting your thirty plants each week can be simple, fun and delicious. Joining Hugh is Tim Spector - professor of genetic epidemiology at King's College London and ZOE's scientific co-founder. Tim explains why our gut microbiome loves plants, highlighting the importance of polyphenols, healthy fats and fiber. You'll finish this episode inspired, empowered and likely... hungry.

5x15 is delighted to announce a special event in June with beloved chef, writer and broadcaster Hugh Fearnley-Whittingstall. Hugh will be speaking with cross-bench peer and 5x15 co-founder Rosie Boycott about food, health, and his new book How to Eat 30 Plants a Week. Leading nutritionists have confirmed that when it comes to eating plants, diversity is the key, and 30 is the magic number. As we add more plants to our diet, measurable health benefits accrue, thanks to their amazing micronutrients and differing fibres, and once we get to 30 per week the effects start to plateau. So hitting the magic 30 week after week will do wonders for your gut microbiome and in turn help reduce the risk of common diseases, from obesity and diabetes to heart disease, dementia, depression, auto-immune diseases and allergies. 30 plants may sound a lot, but in Hugh's expert hands it feels like an easy win. How to Eat 30 Plants a Week is bursting with recipes that are dependably delicious, packed with plants and great for your overall health. Praise for How to Eat 30 Plants a Week "I love the way Hugh inspires us to eat more of the good stuff, and he's done it again brilliantly here. His Big Plant List and his strategies for embracing the good stuff are super-helpful, and his lovely recipes make eating more plants a joy." - JAMIE OLIVER "Hugh's delicious recipes are very good medicine for a longer, healthier life, and plants are the most important part of the prescription."- CHRIS VAN TULLEKEN "Hugh translates the exciting science of the gut microbiome into something practical and easy. His beautifully diverse, plant-rich recipes are good for us and for the planet." - POPPY OKOTCHA Hugh Fearnley-Whittingstall is a chef, writer, broadcaster and campaigner. His River Cottage series for Channel 4 and campaigning documentaries for BBC1 have earned him a huge popular following, while his much-loved cookery books have collected multiple awards, including the Glenfiddich Trophy and the André Simon Food Book of the Year. Hugh's hugely influential Fish Fight programmes earned him a BAFTA as well as awards the Observer and the Guild of Food Writers. He has twice been voted Radio 4's Food Personality of the Year. Hugh lives in Devon with his family. With thanks for your support for 5x15 online! Learn more about 5x15 events: 5x15stories.com Twitter: www.twitter.com/5x15stories Facebook: www.facebook.com/5x15stories Instagram: www.instagram.com/5x15stories

This week, as the UK (and France) go to the polls, Gilly chats to Hugh Fearnley-Whittingstall about the best way to support the NHS, his latest book How to Eat 30 Plants a Week.Last time we met to talk about the River Cottage's Good Comfort, his message was to swap out the less healthy ingredients for more, eating healthily not by taking stuff out of them, but by putting more in. This time, he's upped his game and using the best of the latest science, he's showing us how to eat 30 different plants a week. Click here for Extra Bites of Hugh and here for the Food Foundation's Manifesto on how to put your own pressure on the next government to create a healthier nation. Hosted on Acast. See acast.com/privacy for more information.

Hugh Fearnley-Whittingstall has long been passionate about food – not just about what we eat and how we cook it, but about how it's produced and the wider environmental consequences of our appetites. He first appeared on our TV screens in 1995 in A Cook on the Wild Side - foraging for roadkill and frying up woodlouse fritters, earning him the nickname Hugh Fearlessly-Eats-it-all.He went on to document his early attempts as a smallholder trying to produce seasonal, ethical food in the River Cottage series on Channel 4. Out of this came the highly successful River Cottage Cookbook. Over two dozen books have followed – the latest of which is How to Eat 30 Plants a Week. He's also enjoyed success as a food campaigner. Hugh's Fish Fight brought about changes in fisheries law at the European level, Britain's Fat Fight examined the national obesity crisis and War on Waste challenged supermarkets and the fast food industry to change how they operate. Hugh's music choices include Beethoven, Schubert, Verdi and Keith Jarrett.

The comedian Paul Sinha is a man of many careers - from working GP to sucessful stand up to his role as "The Sinnerman" in ITV's quiz show The Chase. He joins Clive to talk about his new autobiogaphy - Once Sinha Lifetime - charting his extraordinary Bengali family background through the peaks and troughs of his own working life to his recent medical diagnosis. Tara Fitzgerald is an actor with a career that encompasses both film classics like Brassed Off and I Capture the Castle as well as new hits like Game of Thrones and Waking the Dead. Now, to celebrate 125 years since the birth of Noel Coward, she stars in a triple bill of his less performed plays – Suite in Three Keys. We'll ask what Coward has to offer today's audiences. And forget about five a day, the TV Chef Hugh Fearnley-Whittingstall says we should be eating thirty a week and what's more its really not that hard to do. Plus music from singer songwriter Bess Atwell's third album Light Sleeper, produced by The National's Aaron Dresser who also works with Taylor Swift. Plus comedy performance from Jazz Emu, the alter-ego of comedian Archie Henderson and his hilarious band The Cosmique Perfection. Presented by Clive Anderson Produced by Olive Clancy

Jaega Wise heads to Glasgow to open the nominations for this year's BBC Food and Farming Awards, and to announce that the 2024 ceremony will be held in the city on December 2nd. The head judge for 2024 is Hugh Fearnley-Whittingstall, a long time supporter of the Awards, and there is a brand new award for those championing the best Scottish local produce with a strong connection to their community - BBC Scotland Local Food Hero, which will be judged by Dougie Vipond (Landward & The Great Food Guys) and Rachel Stewart (Out of Doors). Another new face on the judging panel is social media star Max La Manna, a low-waste chef, who will be judging the Digital Creator Award. On Jaega's mini-tour of Glasgow she visits past winner Matt Fountain from Freedom Bakery, has tea and scones at one of Glasgow's famous tearooms with food journalist Robbie Armstrong, visits the Old Fruitmarket where the Awards will be hosted, and she shares a Pizza Crunch with one of Glasgow's most famous chefs, Julie Lin. To see the full list of awards and to nominate, go to bbc.co.uk/foodawards where you can also find the terms and privacy notice. Nominations open Friday 7 June at 11am and close 23:59 Sunday 30 June 2024. Presented by Jaega Wise Produced in Bristol for BBC Audio by Natalie Donovan

This is the second instalment of a two-part conversation. In recent years the benefits of eating a diet rich in plants have increasingly been at the forefront of our conversations about food. You may have heard scientists like Tim Spector, the founder of ZOE, argue that a healthy diet should consist of 30 plants a week. This recommendation comes from a study led by Spector for the British and American Gut Project in 2019. It showed that people who ate more than 30 plants a week had the healthiest microbiomes and the best health outcomes, while those who didn't had worse health outcomes. That science has informed the cooking of chef and founder of River Cottage Hugh Fearnley-Whittingstall ever since it was published. And in May 2024 he came to the Intelligence Squared stage where he was in conversation with ZOE's Dr Federica Amati to argue that getting 30 different plants on our plate every week is easier than you might think. Together they addressed some of the big questions around plant-based eating: to what extent can eating plants really help us avoid disease? How realistic is it for the average person to get 30 different plants every week? And is there a risk of overstating what plants can do for our health? Hugh also shared his people-pleasing plant-based recipes, as well as some plant pairings with meat or fish, from his new book How To Eat 30 Plants a Week. We are sponsored by Indeed. Go to Indeed.com/IS for £100 sponsored credit. This is the second instalment of a two-part conversation. If you'd like to become a Member and get access to all three parts now plus all of our longer form interviews and Members-only content, just visit intelligencesquared.com/membership to find out more. For £4.99 per month you'll also receive: - Full-length and ad-free Intelligence Squared episodes, wherever you get your podcasts - Bonus Intelligence Squared podcasts, curated feeds and members exclusive series - 15% discount on livestreams and in-person tickets for all Intelligence Squared events - Our member-only newsletter The Monthly Read, sent straight to your inbox ... Or Subscribe on Apple for £4.99: - Full-length and ad-free Intelligence Squared podcasts - Bonus Intelligence Squared podcasts, curated feeds and members exclusive series ... Already a subscriber? Thank you for supporting our mission to foster honest debate and compelling conversations! Visit intelligencesquared.com to explore all your benefits including ad-free podcasts, exclusive bonus content and early access. ... Subscribe to our newsletter here to hear about our latest events, discounts and much more. https://www.intelligencesquared.com/newsletter-signup/ Learn more about your ad choices. Visit podcastchoices.com/adchoices

In recent years the benefits of eating a diet rich in plants have increasingly been at the forefront of our conversations about food. You may have heard scientists like Tim Spector, the founder of ZOE, argue that a healthy diet should consist of 30 plants a week. This recommendation comes from a study led by Spector for the British and American Gut Project in 2019. It showed that people who ate more than 30 plants a week had the healthiest microbiomes and the best health outcomes, while those who didn't had worse health outcomes. That science has informed the cooking of chef and founder of River Cottage Hugh Fearnley-Whittingstall ever since it was published. And in May 2024 he came to the Intelligence Squared stage where he was in conversation with ZOE's Dr Federica Amati to argue that getting 30 different plants on our plate every week is easier than you might think. Together they addressed some of the big questions around plant-based eating: to what extent can eating plants really help us avoid disease? How realistic is it for the average person to get 30 different plants every week? And is there a risk of overstating what plants can do for our health? Hugh also shared his people-pleasing plant-based recipes, as well as some plant pairings with meat or fish, from his new book How To Eat 30 Plants a Week. We are sponsored by Indeed. Go to Indeed.com/IS for £100 sponsored credit. This is the first instalment of a two-part conversation. If you'd like to become a Member and get access to all three parts now plus all of our longer form interviews and Members-only content, just visit intelligencesquared.com/membership to find out more. For £4.99 per month you'll also receive: - Full-length and ad-free Intelligence Squared episodes, wherever you get your podcasts - Bonus Intelligence Squared podcasts, curated feeds and members exclusive series - 15% discount on livestreams and in-person tickets for all Intelligence Squared events - Our member-only newsletter The Monthly Read, sent straight to your inbox ... Or Subscribe on Apple for £4.99: - Full-length and ad-free Intelligence Squared podcasts - Bonus Intelligence Squared podcasts, curated feeds and members exclusive series ... Already a subscriber? Thank you for supporting our mission to foster honest debate and compelling conversations! Visit intelligencesquared.com to explore all your benefits including ad-free podcasts, exclusive bonus content and early access. ... Subscribe to our newsletter here to hear about our latest events, discounts and much more. https://www.intelligencesquared.com/newsletter-signup/ Learn more about your ad choices. Visit podcastchoices.com/adchoices

Ergens in Ierland groeit een woud vol met palm-, paarse en Russische kool. Het is de moestuin van Yvette. Welke gouden tip kreeg Yvette ooit van Hugh Fearnley-Whittingstall? Welke groenten moet je wel en vooral niet verbouwen op je kleine boerderij? Kan je ook eten groeien zonder tuin? En hoe bestrijd je slakken in je bakken? Je hoort het in Etenstijd!❤️ Insta: Etenstijd!Wil je adverteren in deze podcast? Stuur een mailtje naar: Adverteerders (direct): adverteren@meervandit.nl(Media)bureaus: pien@meervandit.nl Hosted on Acast. See acast.com/privacy for more information.

English writer, broadcaster and food activist Hugh Fearnley-Whittingstall has been in the public eye for about 25 years. He came to prominence as the founding host of River Cottage and he's gone on to write more than a dozen books on food. In recent years, he's campaigned on numerous food systems issues including ethical meat and obesity. He's coming to Australia as part of the VIVA health and wellness festival and because he has a new book out, How To Eat 30 Plants A Week. https://www.instagram.com/rivercottagehq Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Follow Dani Valent https://www.instagram.com/danivalent Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow Huck (Executive Producer) https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it's owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues.  Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.

Hugh Fearnley-Whittingstall joins Jonesy & Amanda ahead of the Viva Health and Wellness Festival.See omnystudio.com/listener for privacy information.

Hugh Fearnley-Whittingstall is a multi-award-winning chef, writer, broadcaster, and founder of what has become somewhat of a River Cottage Empire.

In this month's podcast, we chat to Pam ‘The Jam' Corbin about making seasonal jams and chutneys from homegrown produce. As the UK's leading expert on preserving, Pam shares some of her best-kept preserving secrets in October's Organic Gardening Podcast. Pam cemented her reputation as a preserving expert at Hugh Fearnley Whittingstall's River Cottage. And in her latest book, Pam the Jam: The Book of Preserves, she provides detailed instructions for making more than 100 of her favourite recipes from classic pickles to savoury jams. Fiona caught up with her at her home in the West Country to take a tour of her pretty garden, and find out why she loves to make the most of delicious garden fruit and vegetables. Also in this episode… Chris Collins and Anton discuss creating the right conditions for healthy grapevines, friendly ways to tackle box moth caterpillars, and box alternatives, and how to avoid plum tree rot.

In this episode of the BikeRadar podcast, recorded at River Cottage HQ in Devon, we meet celebrity chef and environmental campaigner Hugh Fearnley-Whittingstall.  We get all on the details on Hugh's unique custom-built River Cottage Rambler bike and meet the bike's creator Darron Coppin, of Sven Cycles.   This Rambler was designed with ruggedness and durability in mind, and features electrical assistance from Shimano and a Fidlock wicker basket. Learn more about your ad choices. Visit podcastchoices.com/adchoices

For Ruth Rogers, home is at the very heart of everything. Her legendary London restaurant, the River Cafe, is founded on community, friendship and home cooking. Her iconic house in Chelsea, which she co-created with her architect husband, Richard Rogers, has been the backdrop to family life for forty years and has influenced a generation of homeowners to live with light and space. Ruthie invited me in to discuss her extraordinary life through the lens of the homes she has lived in. She describes with great poignancy how her house provides her with comfort following Richard's death. She talks about growing up in the Borscht Belt near New York, and a chance encounter with Bob Dylan in Woodstock. Having personally co-founded a business in an industry I knew nothing about, I can relate to Ruthie's inspiring story of starting the River Cafe with no restaurant experience and making things up as she went along. She tells me about how the restaurant has become a home from home, and why it's been a breeding ground for some of the world's most celebrated chefs, including Jamie Oliver, Hugh Fearnley-Whittingstall, April Bloomfield and Allegra McEvedy. She talks about the influences behind her Chelsea home, from the Maison de Verre in Paris to the Italian piazzas of Pienza and Montepulciano, and why a rather special set of coloured pencils is one of the first things she would save in a house fire. This conversation was recorded in person at Ruth Rogers' home in Chelsea, London. For more on Ruth Rogers:Watch our film at the home of Ruth and Richard Rogers Visit the River Café Listen to Ruth's podcast, Ruthie's Table Four For more from Matt Gibberd and The Modern House:Sign up to our newsletter for weekly interior inspirationSubscribe to our YouTube channelFollow us on InstagramCheck out Matt's latest book, A Modern Way To LiveExecutive Producer: Kate Taylor of Feast CollectiveProduction: Hannah PhillipsMusic: FatherGraphic Design: Tom Young Hosted on Acast. See acast.com/privacy for more information.

This week, guest presenter, Hugh Fearnley Whittingstall looks at how to make a case for policy change through the compelling stories of lived experience of poverty. Charities like the Food Foundation try to find solutions to the growing challenges facing the UK food system and present them to government and the private sector. But the work has to have impact. Marcus Rashford, Dame Emma Thompson and the young food ambassadors from the Food Foundation tell it how it is, while Dolly Theis of Dolitics argues that a policy merry go round makes any real and lasting change unlikely to be implemented.If you have lived experience of food insecurity and want to get involved in advocacy, do get in touch with the Food Foundation. Just click here to contact the Food Foundation team.Click here for more information on Tackling the Cost of Food Crisis presentation at Parliament and here for more on Sustain's Healthy Start campaign. Hosted on Acast. See acast.com/privacy for more information.

Start the last few days of January with a new addition of The Graham Norton Radio Show Podcast with Waitrose:This week on the show:Actor Mark Gatiss joins us in the studio to tell us everything about Russell T Davies' brand new ITV drama, Nolly.Chef Hugh Fearnley Whittingstall is back with a brand new cookbook, River Cottage: Good Comfort.Another chef and broadcaster, the lovely Andi Oliver is in to give us the lowdown on the brand new series of Great British Menu on BBC Two. Show Chef Martha has a quick chocolate treat and a tasty meatball recipe to share with usAnd we have another round of Guess The Guest! See if you can guess this week's mystery voice.And Graham and Maria solve a couple Graham's Guide problems. Hosted on Acast. See acast.com/privacy for more information.

Welcome to your next “plating” of Ask Jack, featuring the prodigious culinary talents of professional chef, writer, and OMSer Jack McNulty answering food and cooking questions from our community that inform their healthy Overcoming MS (OMS) lifestyle. You can submit your questions for Jack anytime by emailing podcast@overcomingms.org. Keep on reading for the key episode takeaways. If you're interested in more recipes from the Overcoming MS Program, take a look at the collection on our website. We have easy, intermediate and hard recipes, so there's something for all skill levels! Also, make sure you sign up to our newsletter to hear our latest tips and news about living a full and happy life with MS. And if you're new to Overcoming MS, visit our introductory page to find out more about how we support people with MS Bio Jack McNulty has been involved in food and cooking most of his life. He's walked many paths during his culinary journey, including transforming himself from an interested home cook to a professional chef with classical training. He has worked for talented and knowledgeable chefs in high-end restaurants in Switzerland, Italy, and France. Jack operated his own catering business and cooking school for 15 years, while also finding time to write about cooking. Jack's current activities include operating myfreshattitude.com – a website dedicated to providing healthy vegan recipes and useful vegan cooking instruction and techniques. He also writes and distributes a weekly international newsletter - VeganWeekly – to inspire people to cook healthy vegan food. Jack has followed the Overcoming MS lifestyle since 2009. He has actively worked on providing recipes and information to the Overcoming MS website, was the contributing editor to the OMS Cookbook, and authored the ‘Eat Well' chapter in the latest Overcoming Multiple Sclerosis Handbook.   Selected Key Takeaways Making your own veggie broth is easy and cost effective“A lot of people say, "Oh, you know, I don't have time to make my own vegetable broth." Well, vegetable broth takes all of, maybe, 30 minutes to make as you could put it together while watching a sitcom on TV in the background. It's one of those things that you can make in a large quantity, always have on hand, [and] you can freeze it easily. And it doesn't really require a huge effort. In terms of cost: probably not that much more significant than buying (stock) cubes and powder.” Use a large, heavy bottom pot to cook soup“[Thinking about the cooking pot], what I find really important is a heavy bottom. So stainless steel works really well. Thin bottom pots tend to develop hotspots and that will scorch ingredients on the bottom. That becomes very important when you're using things like lentils that like to sink to the bottom. If they grab onto one of those hotspots, they're going to scorch, they're going to burn and basically that will ruin the flavor of the entire soup.” An umami broth makes a great stew base“A stew basically is going to be the same as a soup, it just has a different amount of liquid in it. But if you wanted to make it that stick to your ribs kind of consistency, you need to have a very rich broth. And it needs to be something with color. So I make what I call an ‘umami broth' using dried mushrooms, mushroom powder, I use some soya sauce in there, and a little bit of miso in there. And it turns out very, very dark, and actually has quite a meaty flavor to it.” Related Links: Connect with Jack on social media  https://linktr.ee/jackmcn. Hugh Fearnley-Whittingstall's 9 Meals from Anarchy Overcoming MS compliant stock https://www.ninemealsfromanarchy.co.uk/vegetable-stock-paste/hughs-classic Recipe links mentioned in podcast: Umami Broth Vegetable Broth Brown Sauce with Mushroom Bourguignon Don't miss out: Subscribe to this podcast and never miss an episode. You can catch any episode of Living Well with MS here or on your favorite podcast listening app. If you enjoy Living Well with MS, please leave a 5-star review on Apple Podcasts or wherever you tune into the show. Feel free to share your comments and suggestions for future guests and episode topics by emailing podcast@overcomingms.org. If you enjoy this podcast and want to support the ongoing work of Overcoming MS, you can leave a donation here.

This week Gilly is talking the culture and politics of food with Hugh Fearnley-Whitingstall. His latest River Cottage book, Good Comfort is about tweaking our favoruite recipes with healthy extras, saving the pennies and losing a few pounds. It's also about food memories and generations of family recipes, rooting those cottage pies and weekend pancakes in who we are. And as we navigate our way through a douuble whammuy of climate and obesity crisis, it couldn't have come at a better time. But as we chatted on the day Liz Truss was just about to step down at PM, I suggested that he cou;dn't have known that the cost of living was going to add to those massive challenges Hosted on Acast. See acast.com/privacy for more information.

Free school meals should be given to 800,000 children living in poverty in England but who are not currently eligible to receive them, says a new campaign backed by famous chiefs such as Hugh Fearnley-Whittingstall and Jamie Oliver. The Feed The Future campaign claims expanding school meals to those households on universal credit has benefits which means the policy will pay for itself. The BBC's Nick Robinson spoke to Jamie Oliver about the benefits that would accrue from expanding the free school meal programme. (Image, Jamie Oliver, Credit, EPA, Will Oliver)

Catch up with writer, presenter, farmer, forager and campaigner Hugh Fearnley Whittingstall, 20 years after his first adventures into smallholding which inspired millions to grow their own, keep chickens and live the good life. Plodcast regular Annabel Ross heads to River Cottage HQ on the Dorset/Devon border to walk around the farm and learn how Hugh's new book River Cottage Good Comfort offers healthier – and tastier – takes on classic country dishes. There are plenty of adventures along the way – including meetings with strange squashes, hungry pigs and a Hugh-special picnic.Contact the Plodcast team and send your sound recordings of the countryside to: editor@countryfile.com. If read out on the show, you could win a Plodcast Postbag prize of a wildlife- or countryside-themed book chosen by the team.Visit the Countryfile Magazine website: countryfile.comPPA Podcast of the Year! Hosted on Acast. See acast.com/privacy for more information.

River Cottage's Hugh Fearnley-Whittingstall talks to Kate about his early cooking influences and recipes; his career struggle after leaving River Cafe; campaigning to promote healthier eating and his new book River Cottage Good Comforts.White Wine Question Time with Kate Thornton is the podcast that brings together well-known guests to answer three thought-provoking questions over three glasses of wine. Discover the friendships behind the entertainment headlines, and listen in on their conversations for a side to the celebrities you've never heard before. Listen on Apple Podcasts, Spotify or wherever you get your podcasts, and follow on Instagram (@whitewineqt) & Twitter (@WhiteWineQT) to keep up to date with the latest guests, news and more. Hosted on Acast. See acast.com/privacy for more information.

Season 14 of the Plodcast is all about mindful explorations of wild places – so you can get close to nature and feel like you're walking in wild places, even if you're stuck at work or on the commute. Come with us to the wild islands of Seil, Tiree and Anglesey as well as the New Forest and the Welsh Borders. Plus we have special guests including Hugh Fearnley Whittingstall and Leif Bersweden as well as music from The Unthanks and the Proclaimers. So join the Plodcast team of Fergus, Jack and Hannah for a brief preview of the wonders to come. Contact the Plodcast team and send your sound recordings of the countryside to: editor@countryfile.comThe Plodcast is the nature and countryside podcast from BBC Countryfile MagazineVisit the BBC Countryfile Magazine website: countryfile.comPPA Podcast of the Year! Hosted on Acast. See acast.com/privacy for more information.

How are you feeling today? Often when we ask people that question, they reply ‘not bad', or ‘could be worse'. But what would make us feel ‘perfect'? Maybe we could live better by being healthier, less stressed, more motivated – but how?你今天感觉如何？通常当我们问人们这个问题时，他们会回答“还不错”，或者“可能会更糟”。但是什么会让我们感觉“完美”呢？也许我们可以通过变得更健康、压力更小、更有动力来生活得更好——但是如何呢？Of course there are many remedies for improving our mental health, but sometimes there are small and simple solutions to help improve our wellbeing. It's something the BBC TV programme Easy Ways to Live Well has been looking at. It suggested several ‘health hacks' which the programme's presenters tried and gave their ‘seal of approval'. And maybe they could help us too.当然，有很多补救措施可以改善我们的心理健康，但有时也有一些小而简单的解决方案可以帮助改善我们的健康。这是 BBC 电视节目 Easy Ways to Live Well 一直在关注的内容。它建议了几个“健康黑客”，节目的主持人尝试了这些“健康黑客”，并给出了他们的“批准印章”。也许他们也可以帮助我们。Firstly, to tackle putting on weight and to cut the calories, the programme found sniffing peppermint stops our craving for a snack. Presenter, chef and writer Hugh Fearnley-Whittingstall says “a scientific theory called ‘mutual competition' shows that a strong smell can distract our brain from the food we're thinking about.”首先，为了解决体重增加和减少卡路里的问题，该计划发现闻薄荷可以阻止我们对零食的渴望。主持人、厨师和作家 Hugh Fearnley-Whittingstall 说：“一种叫做‘相互竞争'的科学理论表明，强烈的气味会分散我们的大脑对我们正在思考的食物的注意力。”If your addiction to your smartphone is getting you down, it's suggested that turning your phone screen grey helps you reduce screen time because a black and white screen becomes less attractive to look at. With recent studies showing our phones can make us 26% less productive and increase our stress, it seems like a no-brainer to try this ‘dim' idea.如果您对智能手机的沉迷让您情绪低落，建议将手机屏幕变灰有助于减少屏幕时间，因为黑白屏幕看起来不那么吸引人。最近的研究表明，我们的手机会使我们的工作效率降低 26% 并增加我们的压力，尝试这种“暗淡”的想法似乎是不费吹灰之力。Fancy a swim in ice-cold water? Well, the BBC programme found a daily dip in freezing water gets you used to the stress of doing it and therefore prepares you for other life stresses. And another way to ‘chill out' is to leave your smartphone at home, immerse yourself in a forest, and breathe in the fresh air. Forest bathing is the perfect tonic for the stresses of urban life.想在冰冷的水中游泳吗？好吧，英国广播公司的节目发现，每天泡在冰冷的水中会让你习惯这样做的压力，从而让你为其他生活压力做好准备。另一种“放松”的方式是将智能手机留在家中，沉浸在森林中，呼吸新鲜空气。森林浴是缓解城市生活压力的完美补品。Other life-improving ideas included things such as singing to reduce pain and fidgeting more to get away from our sedentary lives. But whatever therapy we choose to adopt, it seems any change to our lifestyle can help improve our body and mind.其他改善生活的想法包括唱歌以减轻疼痛和坐立不安以摆脱久坐不动的生活。但无论我们选择采用何种疗法，似乎对我们生活方式的任何改变都有助于改善我们的身心。词汇表motivated 有动力的remedy 疗法mental health 精神健康状态wellbeing 健康hack 好的建议seal of approval 认可calorie 卡路里craving 渴望，渴求get someone down 让某人感到沮丧productive 有效率的no-brainer 容易处理的问题dip 游泳chill out 放松immerse 沉浸在……forest bathing 森林浴tonic 滋补剂fidgeting 坐立不安sedentary 久坐不动的therapy 疗法

This week, Gilly is with Gelf Alderson, executive chef at River Cottage and Hugh Fearnley Whittingstall's main man to talk his new book Great Salads.You know you're going to get quality food chat when it comes from River Cottage, and after playing captain's mate there for the last 10 years, Gelf is still pulling rabbits out of the bag. Literally. Gilly asks him what makes a River Cottage chef then, now and as we continue to look for ways to eat amazing food to save the planet.Don't forget that Leiths Online is offering a discount for Cooking the Books listeners. To get 10% off the Essentials online course that Gilly is on, go to leithsonline.com/courses/essential-cooking , click ‘enrol' on course page and apply the code: GILLY10 at checkout: And if you fancy a Free Hollandaise mini-course, sign up for a Workshop account or login at: app.workshop.ws/profile and click ‘Redeem Coupon' on the sidebar. Enter code GILLYSGIFT and click redeem. See acast.com/privacy for privacy and opt-out information.

I must admit, in my ignorance I had always thought that "organic farming" was an alternative response to modern farming.  But this week Pammy Riggs sets me and the record straight.  The term "organic" is misleading.  For thousands of years, human beings have farmed without chemicals - call that organic is you wish - and then in modern times the chemicals were invented to increase yield.  Organic farming is simply farming like it's always been done.She should know - she and her husband bought a plot of land decades ago in Devon and set about developing a livestock farm. When she discovered that homeopathy was effective in keeping her children healthy, she tried it on the animals with fabulous results.  Her pioneering farming methods - called the Positive Health Management System - were born and lead to numerous awards including Organic Business Person of the Year.Pammy is currently working with Whole Health Agriculture to offer this system to farmers of today.  It's all about balance - you look after your animals and they will look after you.  Why is this even relevant?  Because chemical farming is no longer sustainable, she explains.   It's in all our interests, surely, that what we put into our bodies is produced healthily and responsibly.  And farmers can be empowered to farm from the heart (and not the wallet).Pammy is a passionate farming advocate and positive about future food production.  Things must change and the solutions are already available.  Join us in learning what these are, and why Hugh Fearnley-Whittingstall calls her "the chicken whisperer"!Find Pammy on LinkedInBooks by Pammy are available at Waterstones and on Amazon:Keeping Chickens for DummiesGrowing Your Own Fruit & Veg for DummiesStoring & Preserving Garden Produce for DummiesSpace for Farming

Hello! We are back with another BONUS episode for you!My guest today is Surprise! We are back with another BONUS episode for you!My guest today is Hugh Fearnley-Whittingstall. Hugh is a chef, broadcaster, food writer and campaigner. The nation first got to know Hugh in 1997 with his TV show “A Cook on the Wild Side” in which he ate roadkill and all that the countryside's hedgerows had to offer. And then a year later through his River Cottage series and books filmed at the river cottage estate on the Devon / Dorset border. In fact he's now done more than 20 cookery shows and he's also tackled powerful issues in his documentaries like obesity, the illegal wildlife trade, fishing and the war on plastic. He has an uncompromising commitment to seasonal and ethically produced food and his concern for the environment has inspired a vast and loyal fanbase. You may even have whipped up something delicious based on one of his recipe books as he is a multi award winning writer and the Author of numerous best selling cookbooks committed to seasonal and ethical food--Thank you to our sponsor Cooks Matches. Find them on Instagram @cooksmatches and head to their website www.cooksmatches.co.uk to find out more.--Thank you for listening!If you don't already and you would like to, then do come and follow me on Instagram @desertislanddishesYou can sign up for the newsletter and find a whole host of different recipes at www.desertislanddishes.co See acast.com/privacy for privacy and opt-out information.

Clive Anderson and Arthur Smith are joined by Tom Jones, Hugh Fearnley-Whittingstall and Cariad Lloyd for an eclectic mix of conversation, music and comedy. With music from Sarah Jane Morris and Scrimshire.

Episode Nine takes us down a path very familiar to Richard. That of gathering, focusing on edible plants and funghi. Finding food is a skill which is in our DNA, it is one of the driving factors behind our existence today, our ancestors survived because they learned how to identify food.Foraging can be safe and it can provide a large portion of food in your diet, or supplement your rations when you are out. It can also be deadly, and it is important to fully acknowledge the risks and be prepared to put in the effort to learn about what you plan to eat. Although there are some incredibly nutritious plants available, none should necessarily be relied upon in advance for providing food unless you can be certain that they will be at your location and uncontaminated. Remember, you can also join our burgeoning community over on the Discord server for Modern Outdoor Survival: https://discord.gg/SqG9ghFuUR LinksA Cook On The Wild Side by Hugh Fearnley-Whittingstall - https://www.amazon.co.uk/Cook-Wild-Side-Hugh-Fearnley-Whittingstall/dp/0752211153Shroomify app - https://shroomify-mushroom-id.en.aptoide.com/app

Recorded at the launch of Taste East Devon, Martin Hesp talks to the movers and shakers behind a new group set up to promote the food and drink of one of the most beautiful and fertile areas of the UK - interviewees include Hugh Fearnley-Whittingstall, chef Michael Caines and many others

A podcast for English learners!  Improve your listening skills, practice your pronunciation, learn new vocabulary!     This episode, it's just me again!  A short and sweet episode before I take a short break...     Whether you're a good cook or a bad cook, why not follow a recipe in English?   My recommendation is Chocolate Brownies by the British chef Hugh Fearnley-Whittingstall (link attached)!      Pronunciation tip = making the difference between the / w / and / v / sounds.     Presenter = Sam @_emaileng (Twitter, IG), @emaileng (TikTok)     Music = "Baby Bloodheart" by Mara Carlyle  @MaraCarlyle    www.maracarlyle.bandcamp.com      Artwork = Penny Rossano  @pennyrossanomusicart (IG)   www.pennyrossanoillustrations.com      Chocolate Brownies: https://www.theguardian.com/lifeandstyle/2011/jun/04/brownie-recipes-hugh-fearnley-whittingstall      

Thanks as usual to purple planet for the music! Huge thanks to Tim Parton for taking part. Tim chose  The River cottage Family cook book by Hugh Fearnley Whittingstall  as his book and he will imbibe an IPA or a punchy Malbec whilst reading it.  He is also the Third Tim to appear on the show! 

You've probably heard of illicit hooch being brewed up in prisons but what about unlawful yoghurt? From secretive beginnings in a cell in Rangipo Prison, two inmates got so good at making the dairy product, it was smuggled to prisoners across the country. The original recipe was inspired by an episode of the English cooking show, The River Cottage. Now, with a little RNZ help, host Hugh Fearnley-Whittingstall has met the former meth addicts who became known as 'The Yoghurt Mafia'. Eva Corlett with this story of an unexpected prison culture.

You've probably heard of illicit hooch being brewed up in prisons but what about unlawful yoghurt? From secretive beginnings in a cell in Rangipo Prison, two inmates got so good at making the dairy product, it was smuggled to prisoners across the country. The original recipe was inspired by an episode of the English cooking show, The River Cottage. Now, with a little RNZ help, host Hugh Fearnley-Whittingstall has met the former meth addicts who became known as 'The Yoghurt Mafia'. Eva Corlett with this story of an unexpected prison culture.

In Mangiare! van vrijdag 21 mei 2021 om 19:30 uur live op NPO Radio 1: Dosia Brewer over Dosia plukt bessen, voormalig restaurantcriticus Karin van Munster bespreekt Eten als de beste van Hugh Fearnley Whittingstall en jongste bediende Jannekee Kuijper kookt uit dit boek. En een reportage van Man met de microfoon Chris Bajema over de mandoline. Presentatie: Petra Possel

How well protected is Britain's coast and its wildlife after Brexit? Chef and fisheries campaigner, Hugh Fearnley-Whittingstall joins Peter Gibbs to examine the health of our seas. Can our network of Marine Protected Areas be strengthened and expanded? What impact is climate change having on our waters? How can we lift the curse of plastic pollution from our beaches? Surfers, fishermen, campaigners and conservationists join Peter and Hugh to consider the issues. Producer: Jonathan Wiltshire

Vic’s first choice is:Headliners with Hugh Fearnley-Whittingstall Hugh F-W, chef, campaigner, and writer, talks about how small changes to what we eat can make a big difference to our wellbeing.https://www.bbc.co.uk/programmes/p093x0xdVic’s second choice is:Two podcasts that dealt with conspiracy theories and the outcry against the UK’s supposed withholding of vaccines from the rest of Europe.1) The Guardian’s Today in FocusHow the EU’s vaccine effort turned into a crisis https://www.theguardian.com/news/series/todayinfocusand The Spectator’s The Edition: Vaccine Warshttps://www.spectator.co.uk/podcasts/the-editionVeronika's Choices are:The Daily: Sunday Reads: New York Times Magazine: Coronavirus and Smell https://www.nytimes.com/2021/01/31/podcasts/the-daily/coronavirus-loss-of-smell-anosmia.html “Smell is a startling superpower,” writes Brooke Jarvis. “If you weren’t used to it, it would seem like witchcraft.” For hundreds of years, smell has been disregarded. Brooke Jarvis writes about how this has changed due to the Coronavirus.ANDThe Daily: The Sunday Read: ‘The Amateur Cloud Society That (Sort Of) Rattled the Scientific Community’https://www.nytimes.com/2021/01/24/podcasts/the-daily/cloud-appreciation-society.html?action=click&module=RelatedLinks&pgtype=Article This is the story of a true British eccentric and founder of the Cloud Appreciation Society: an online community, thousands strong, devoted to sharing images of clouds.As always, THANK YOU FOR LISTENING!Please don't forget to LIKE us (or even LOVE us if you dare) and don't forget to follow us on Twitter:@podtrawlersPodtrawlers is created and hosted by Victoria Crofton-Wadham and Veronika Hurbis.Artwork and editing is by Veronika Hurbis.Special thanks to Paul Pod for perfecting our logo.And special thanks to #AnnaMeredith and #LaurieAnderson bits of whose brilliant tracks feature in our podcast episodes.#podtrawlers #bestpodcasts #bestpodcasts2021 #hughfearnleyWhittingstall #cloudappreciationsociety #senseofsmell #BrookeJarvis #sundayreads #todayinfocus #coronavirusconspiracies #annameredith #thespectator #theedition

Hugh Fearnley-Whittingstall is a writer, broadcaster and campaigner. His series for Channel 4 have earned him a huge popular following, while his River Cottage books have collected multiple awards including the Glenfiddich Trophy and the André Simon Food Book of the Year. Hugh’s additional broadcasting, like the hugely influential Fish Fight, has earned him a BAFTA as well as awards from Radio 4, Observer and the Guild of Food Writers. Learn more about 5x15 events: 5x15stories.com Twitter: www.twitter.com/5x15stories Facebook: www.facebook.com/5x15stories Instagram: www.instagram.com/5x15stories

Today, I’m joined by the chef, broadcaster, food writer and campaigner Hugh Fearnley-Whittingstall. We first got to know Hugh through his much loved River Cottage TV series and books, filmed at his River Cottage Estate on the Devon-Dorset border. His uncompromising commitment to seasonal, ethically produced food and his concern for the environment, inspired a vast and loyal fanbase.Alongside more than 20 cookery shows, he’s also tackled powerful issues in his documentary campaigns, like obesity, illegal wildlife trade, fishing and the war on plastic. He’s the author of numerous best-selling cookbooks and he’s back with a new one - Eat Better Forever. We talk about that, his life-changing trip to Africa which shaped his food philosophy; what it was like travelling around India for 4 months with his young family; how a close shave while filming nearly left him in a Vietnamese jail, the power of wild swimming throughout the freezing winter months, and his favourite staycation spots . All that and more coming up on the travel diaries. Destination Recap:Aegina, GreecePort Quin, Cornwall, England Epphaven Cove, Cornwall, England Southern AfricaGloucestershire, England IndiaBharatpur bird sanctuary, Rajasthan, IndiaWest End Hotel, Mumbai, India River Cottage, Devon, EnglandThe Bull Inn, Totnes, England VietnamHugh’s new book Eat Better Forever is out now. Thank you Fujifilm for their support for today’s episode. Book in your free trial with the Fujifilm X-S10 here. And thank you to Lanserhof at The Arts Club. Find out more about that, and the rest of Lanserhof’s fantastic offerings here.If you’re enjoying the podcast, then it would wonderful if you could leave a rating or a review - it really makes a big difference because it helps other people to discover the podcast. To hear future episodes as soon as they are released just search for The Travel Diaries on your podcast app of choice, and hit subscribe. To find out who’s joining me on next week’s episode, come and follow me on Instagram, I’m @hollyrubenstein - I’d love to hear from you. If you can’t wait until then, there’s always the first three seasons to catch up on, from Michael Palin to Rick Stein, and Sir Ranulph Fiennes to Dev Patel. Thank you so much for listening, and I’ll be back next week. Today’s episode was recorded during the UK’s Covid-19 lockdown. It was produced by Holly Rubenstein. See acast.com/privacy for privacy and opt-out information.

Join Jimi and Alison as they delve into the world of campaigner and broadcaster Hugh Fearnley-Whittingstall. Celebrated for his work on animal welfare and sustainability, Hugh’s focus these days is on human health, as well as the health of the planet. He talks low-sugar baking, alcohol-free cocktails and the joy of simple, whole foods. You’ll also hear about Hugh’s very short career as a pastry chef, how he persuades his kids to love veg, and his new obsession with cold-water swimming.Hugh’s latest book, Eat Better Forever, is out now. You can follow him on Instagram @hughfearnleywhittingstall and on Twitter @HughFWTo find out more about the series go to waitrose.com/podcast Host: Jimi FamurewaCo-host: Alison OakerveeProducer: Sera BerksoyExecutive Producer: Nikki DuffyEditor: Nathan CopelinA John Brown production for Waitrose & Partners See acast.com/privacy for privacy and opt-out information.

The cook, campaigner and writer talks to Nihal about how small changes to what we eat can make a big difference to wellbeing.

Hello! In the last year we've seen huge, unplanned changes in how lots of people go about their jobs. We’re asking what it means for the future of flexible working. Jane Van Zyl from Working Families talks about how to give people more control over where, when and how much they work. Karen Mattison from Timewise explains why it makes sense for employers. Then Eero Vaara tells us what we can learn from Finland's flexible working culture.Plus chef Hugh Fearnley-Whittingstall on cold water swimming, mindful eating and how to look after our guts. See acast.com/privacy for privacy and opt-out information.

This week on the show we welcome friends from the world of television, film, comedy and literature.The one and only Graham Norton tells us about his all-new Virgin Radio show on air every Saturday and Sunday between 9:30am and 12:30pm.Podcaster, author and so much more Fearne Cotton chats her new book 'Speak Your Truth'.Superstar Jenna Coleman discusses her new BBC series 'The Serpent'.And the acting excellence of Kingsley Ben-Adir shares all about starring as Malcolm X in the new film 'One Night in Miami'.Plus Tom Hughes, Bryony Gordon, Hugh Fearnley-Whittingstall, and Stephen and David Flynn.You can catch Chris and the team live weekdays 6:30am-10am on Virgin Radio UK.Be sure to subscribe to the podcast to hear the highlights every week.Graham Norton - 00:52Fearne Cotton - 07:51Jenna Coleman - 14:14Kingsley Ben-Adir - 22:38Tom Hughes - 29:55Bryony Gordon - 36:19Hugh Fearnley-Whittingstall - 42:18Stephen and David Flynn - 49:01 See acast.com/privacy for privacy and opt-out information.

Nikki Bedi and Richard Coles are joined by celebrity chef and food campaigner Hugh Fearnley-Whittingstall, who talks about changes we can make to our diet to eat and live better. Thriller writer CJ Daugherty talks about her new book, Number 10, in which a fictional prime minister’s daughter battles subterranean intrigue in Whitehall. She also reveals her own chequered past before becoming a writer. Award-winning author Andrew O’Hagan shares his Inheritance Tracks. He’s chosen This Is My Life by Shirley Bassey and Falling And Laughing by Orange Juice. Spoken word poet Isi the Scribe has put together a poem from words and phrases suggested by the audience. He also talks about being a zoologist and voice over actor. And Lynsey Bleakley of Bumble and Goose shares how the pain of four miscarriages ended her career as a health visitor and how baking brownies helped her recover and create a new business. Hugh Fearnley-Whittingstall’s book Eat Better Forever is out now. Number 10 by CJ Daugherty is out now. Andrew O’Hagan’s book Mayflies is out now. Producer: Paul Waters

My guest today is Ryan Riley   Ryan is a food writer, stylist and entrepreneur. He is the founder of Life Kitchen which offers free cookery classes across the UK to people living with cancer.  Life Kitchen devises recipes for those on chemotherapy and teaches them to cook, despite loss of taste.  Last year he opened his own phycial cookery school in Sunderland. Ryan has a contacts book that most culinary professionals would give anything for. His friends and supporters include the biggest names from the world of food from Nigella Lawson to Hugh Fearnley-Whittingstall and Jamie Oliver, all of whom are champions and fierce supporters of Life Kitchen.    Ryan has written a book of the same name in which he shares innovative recipes which bring the pleasure of eating back to people living with cancer. This came out earlier this year and now his  second cookbook,  A Life Kitchen Christmas has been released – with more than 20 recipes both quick and easy to do  which is free to order from his website.   Ryan has said:   “Every one of my culinary heroes are now supporters or friends – it’s a bit bonkers, really. I think it’s because cancer doesn’t discriminate – you can be rich, poor, famous or not and it can get you one way or another. If you’re touched by it – if you have a friend with it, or if you have it yourself – then you understand what it’s like.”   Thank you so much for listening. Don’t forget you can find me on instagram @desertislanddishes If you haven’t yet left a rating now is your moment! And your good deed for the week could be recommending Desert Island Dishes to your friends and colleagues. I love bringing it to you every week and your reviews really do make the world of difference. Thank you to KALINKO (www.Kalinko.com) for sponsoring this episode.

This week we're talking to multi-award-winning writer and broadcaster Hugh Fearnley- Whittingstall. Hugh earned a huge following through his River Cottage TV Series and books. His broadcasting has earned him a BAFTA as well as awards from Radio 4, The Observer and the Guild of Food Writers. Besides more than 20 cookery-based series, Hugh’s TV work includes hard-hitting campaigns such as the highly influential Fish Fight, which brought about changes in law, Britain’s Fat Fight, which tackled the national obesity crisis, and War on Plastic, where he and Anita Rani dug into the enormity of the problem of single-use plastic. Since the late nineties, Hugh has published a whole host of books, the latest of which, Eat Better Forever, is out on 31st December.

We chat with Tim Maddams about life as a Chef, Author and Podcaster. Tim has always had a passion for food which he developed from a young age watching his mum create fantastic dishes from local ingredients. Tim's food ethos is all about locally grown and responsibly sourced ingredients, he talks us through his career at a number of different establishments, from working for Marco Pierre White in London to his four year stint at River Cottage alongside Hugh Fearnley-Whittingstall. Tim gives a very honest account about his time in the industry, it is by no means an easy career path to take, and when Tim was starting out in the industry there was certainly an expectation that as a chef you would devote every waking second to your work which would often strain relationships at home and lead to burn out very quickly. Professional kitchens have changed a lot since Tim left with more and more establishments valuing their staff, paying them more fairly and creating environments that foster growth. Tim gives some brilliant advice to any aspiring chefs, from knowing your own value to finding a place of work that will foster your passion for food and help to increase your skill set. Being a chef Its a tough career path, with lots of ups and downs but if you have a passion for food and the drive to do well, it can be incredibly rewarding. A real pleasure to chat with Tim.

It's week 23 so it's the letter W. Simon talks about flying around Winter Hill, his love for Woolworths and what happened when he met Hugh Fearnley-Whittingstall. You can find this week's playlist on Spotify here: https://cutt.ly/mheNsJO Produced and edited Jackie O'Malley. Post Production Karl Svenson, Tadah Media Ltd. Artwork Lee Dyer. Music by Colin McGrath, Joe Brown, Johnny Smale and Simon Wolstencroft. Find out more at https://funky-si-s-a-z-of-manchester.pinecast.co Find out more at https://funky-si-s-a-z-of-manchester.pinecast.co

This episode was recorded just before COVID lockdown, so is not referred to in the episode, but it's a great chat, so I wanted to finally get round to releasing it.  Thanks. By the time Tim Maddams had reached the end of his first year as a professional chef, working in a restaurant kitchen, he came to a crazy realisation:  he had cooked more meals in those 12 months than most people prepare in an entire life time.   For a while, working hard with luminaries like Alastair Little and Marco Pierre White and appearing on TV with Hugh Fearnley-Whittingstall, gave Tim a constant buzz. But after one family holiday, he realised that if he continued on that 70-hour-a-week path, he would find himself in a ‘destructive spiral of doom’.   That is why, in 2012, he turned himself into what he calls a ‘free-range foodie’, offering a variety of services which draw on his life-long love of foraging, game and field sports, as well as his considerable culinary experience.   I’m fascinated by the plethora of jobs and opportunities linked loosely under the ‘hospitality’ genre.  I’ve employed hundreds of chefs over the last 17 years and seen many look for a career change, when the reality of working every weekend starts to have an impact on family life.  So, when the opportunity to interview Tim cropped up, looking at just how diverse his income streams are, I was excited to find out more.   This edition gives you a snapshot of what it’s like to have a varied freelance career, from running a Chef’s Shed, created from old telegraph poles and palettes, to organising ethical, small-bag foodie shoot days and more.  Incidentally, these small days are supporting  a much bigger movement: helping to feed 600,000 people in the last 4 years, through Tim’s work with The Country Food Trust

As lockdowns begin to lift the government is relying on testing and contact tracing programmes to prevent a second wave of Covid-19 infections. But how accurate are the swab tests used to diagnose the disease? The UK Statistics Authority has criticised the government for the way it reports testing figures, saying it’s not surprising that these numbers “are so widely criticised and often mistrusted.” We take a look at how the government achieved its target of developing a daily testing capacity of 200,000 by the end of May. Can we really have only 60 harvests left in the world? Plus, the very pleasant Hugh Fearnley Whittingstall has a pleasant pheasant question for us.

On today's episode of Art History Issues, Dave and Nastassia welcome first-timer Jean Nihoul (MOFAD, Booker & Dax).  Together they cover cooking with coals and wood fire, non-traditional methods for creating Cultured Butter, how to freeze fresh pasta, using Monkfruit as an alternative to Stevia and more.Plus, Dave recommends that you don't build your own hot poker, and Nastassia helps Dave figure out how to spend his billions. Classic in the Field: The River Cottage Cookbook (UK Edition) by Hugh Fearnley Whittingstall.Use the discount code "HRN" at Ben To Table; you'll get $20 off a new subscription and Ben To Table will donate $10 to support all of HRN's programming.  Have a question for Cooking Issues? Send us a voice memo while we’re all quarantined or ask in the chatroom.  Cooking Issues is powered by Simplecast.

Richard Dawkins started talking about eating meat cultured from Hugh Fearnley-Whittingstall on Twitter yesterday. Well, not exactly. But. Whose would YOU eat? Also, HAPPY BIRTHDAY to the nation's favourite Prince - Andrew! The bells will be ringing, apparently. Plus, a mercifully-innocuous story from backstage at Top of the Pops. See acast.com/privacy for privacy and opt-out information.

Menus That Made HistoryBy Vincent Franklin & Alex Johnson Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York city, sitting at her dining room table talking to cookbook authors.Alex Johnson: I'm Alex Johnson and I'm the author of Menus that Made History: 2000 years of menus from Ancient Egyptian food for the afterlife to Elvis Presley's wedding breakfast, which I co-wrote with my friend Vincent Franklin.Suzy Chase: For more Cookery by the Book, you can follow me on Instagram. If you enjoy this podcast, please be sure to share it with a friend. I'm always looking for new people to enjoy Cookery by the Book. On with the show.Suzy Chase: So, you and Vincent Franklin delved into the world's 100 most iconic menus, which reveal not just the story of food, but periods of history, famous works of literature, notable events and celebrity figures; from prehistoric times up to the modern day, with over 40,000 years to choose from. How did you whittle down the menus?Alex Johnson: Well, actually is quite difficult really. I mean, it's an embarrassment of riches, as you say, but what we were really trying to do was pick menus that tell stories. So, I'm a journalist by training and Vince is an actor, so we're both very interested in the storytelling aspect as much as the food element. What we didn't want to do was fill it with feasts that were to kind of turn a penny, although things like the George IV Coronation is astonishing, just because of the vast amount of food that was on offer.Alex Johnson: We also wanted to make it international, we didn't want to make it... Although we're both based in England, we didn't want it to just be an English book of menus. So, there's things from India and America and Australia, South America, all over the world. And really, it's the kind of intriguing tidbits that you want to use to astonish people in the pub or in the bar, and just something to chat about really.Suzy Chase: So each menu provides an insight into its historical moment. You're a longtime journalist and you've written eight books that range from books in reading to sheds, so what was it about historical menus that caught your interest?Alex Johnson: Well, I'd love to be able to claim the idea was mine, but actually it was Vince's. I'd written a book two or three years ago called A Book of Book Lists and that was a list of things, not like 50 books you have to read before you're 30 or anything like that, but more lists that told stories. So things like what was on Osama bin Laden's bookshelf, that kind of thing, with little mini essays.Alex Johnson: Vince read it and he liked it. And we were at a party and he said, "Well, you know what would also work very well as lists? The ultimate lists: menus." And I think he said it partly is a joke, and he said, "Well, what do you think about that as an idea?" And I said, "Actually, that's a cracking idea," and it really went from there. We both like food, we both know each other very well; we play snooker together every week and our children were at school together. So, the idea of working together was very pleasant.Suzy Chase: I saw that you play snooker. Is it snooooker or snuuuucker?Alex Johnson: Snooker. Definitely snooker, yeah.Suzy Chase: So it's like pool, right?Alex Johnson: It is like pool in a way, but the table is much bigger and it's... I mean, the table is two or three times the size and so the games go on much longer. So yes, it's similar and there's some crossover. I mean, the best player in the world, Ronnie O'Sullivan also plays a bit of pool, and I think he's pretty pool in America as well. But yes, we only play snooker. We're very hoity-toity about pool.Suzy Chase: So, the word menu itself comes from a French term indicating something small or detailed. Talk a bit about where you found the first menu in ancient history.Alex Johnson: The earliest ones go back 30,000, 40,000 years to ice age people, and we also have early ones from early Roman and Greek history. They're not, in a sense, some of these aren't menus. They've had to be put together from bits and bobs from what people have discovered and our research, but I think they... we always felt they still counted as menus because that was part of the actual diet.Suzy Chase: You wrote that this is not really a book about food. What does that mean?Alex Johnson: Yes, that sounds right. Rather an odd statement, isn't it really, when you're writing a book about food? But yes, it's not so much the individual elements to it, I suppose. It's going back to what I said earlier about the idea of telling stories, the idea that we are what we eat. So, rather than just recipes, although we do have recipes in the book, or just talking about individual items of food, which we do as well, it's more about the stories.Alex Johnson: So for example, the Captain Scott failed to get to the South Pole first, was partly, largely because he wasn't as good a planner as Amundsen. He just wasn't as good at planning everything, and that's reflected in his food choices. He didn't have enough fat or calories in what he ate and what his men ate, down to smaller things like all his men had white bread, whereas Amundsen had special brown bread made. It's those kinds of stories, as well as the food elements. So it's how the food reflects the times and reflects the people.Suzy Chase: It would have been easy to just write a book of a collection of recipes, but you categorize them into 11 chapters. Tell us about that.Alex Johnson: We're not professional cooks, either of us, so just putting recipes together wouldn't have worked so well. And we did it, yes, with... there in 11 chapters. So things like travel and adventure, war and peace, faith and belief, and that was really... We did think about just going straight through all the menus, but we felt that cutting it up into chapters where they're naturally fitted into anyway, makes it easier to dip in and out of. It's not really a book that's meant to be read straight through. It's very much something that you can pick up, read for a bit and put down again, once you've marveled at the stories.Suzy Chase: Although I did read straight through.Alex Johnson: Did you?Suzy Chase: You're welcome.Alex Johnson: Quite right. That's thought I should've said. It's meant to be read straight through.Suzy Chase: Some of the menus are linked to an unforgettable event like the Titanic. Describe the distinction between the three classes on the menu.Alex Johnson: Well, one of the main distinctions is actually the wording in them. So, they're quite social distinctions. So things like dinner, tea and lunch are different depending on your class, which is something still very true today. I mean in England, supper, for example, could be your final meal of the day or it could just be a little sandwich before you go to bed, depending on your social class.Alex Johnson: So, in actual physical terms, what you've got in first class is obviously the finest things, you've got your oysters. Whereas in third class, you're down to gruel and what they describe as cabin biscuits. And cabin biscuits sounds not too bad, but actually that's what's known as hard tacks, which were made out of flour and water and salt and a little bit of fat, which is great in terms of lasting. I mean, they lost donkey's years, and they've been used on boats for hundreds and hundreds of years, but not the most delicious thing around.Suzy Chase: And even the times, the dining times were different?Alex Johnson: Yes. I mean, it's all very different. I mean, it shows you what a massive operation it is and how everything was very stratified on board the boat.Suzy Chase: Third class was the only menu that gives instructions on how to complain about the food or service?Alex Johnson: Yeah. It's strange that that... we looked at that and we researched it, and we couldn't see any particular reason why they... It's very specific on the third-class menu. I suppose it's probably an element of being patronizing, the first and second class they thought knew how to complain. And maybe the food was just absolutely terrible in third class, so they were more likely to complain. Or maybe it was just that they wanted to suggest to the people in third class that it was best to complain rather than to go absolutely barmy and start wrecking the place.Suzy Chase: It's so odd to think that the Titanic had a high capacity cooling unit for ice, but I guess it kept the oysters fresh for the first class?Alex Johnson: Yes, absolutely. Yeah, I mean that's... I think that's probably the beauty of the book is that, things like that which are quite ironic, which we didn't know. I mean, we were both reasonably familiar with the Titanic menus, but once you actually delve into it, they're the little tidbits, as I've mentioned earlier, they come out. And you just think, "Blimey, that's a bit strange really."Suzy Chase: So even today, restaurants are recreating the first-class Titanic meal. Have you ever had one of those?Alex Johnson: I haven't, no. I mean, it's interesting though, a lot of these meals become quite iconic. So we also include the meal from Babette's Feast, from the film in there, and the Independence Day meals are from India, and there's a lot of this recreation. I was talking to somebody early today, in fact, who runs dinner clubs and he was looking to do Babette's Feast and also the Titanic one.Alex Johnson: I think they're very popular. I think you also get the same kind of thing with Lord of the Rings fanatics as well, that they're very keen to actually reproduce what they see on screen.Suzy Chase: July 20th, 1969: four bacon squares, peaches, three sugar cookies, pineapple-grapefruit drink and coffee. That was the first menu on the moon. Who ate this and how was this menu chosen?Alex Johnson: Well, these are the astronauts who are the first men on the moon. People like Neil Armstrong had it, I mean, Buzz Aldrin. Neil Armstrong's actual favorite from all their food was spaghetti with meat sauce, followed by pineapple fruitcake, and Buzz Aldrin liked the shrimp cocktail.Alex Johnson: And generally, it's interesting what foods have been popular in space. Bacon was very popular for a long time, I think partly because of its strong flavor. But also, there's some doubt about whether this was the first menu on the moon because Buzz Aldrin actually brought a communion wafer and communion wine, and celebrated a little private communion before that meal. So, there's probably two answers to that question if you ever get it in a quiz.Suzy Chase: Oh, I bet that communion wafer was as awful in space, it's so dry.Alex Johnson: Yeah. It's gone a long way. It's got a long way.Suzy Chase: King George VI was the first reigning British monarch to visit America in June, 1939. President Franklin Roosevelt hosted the King and Queen at their private home in Hyde Park, New York. So instead of a ceremonial banquet, they had sort of a buffet situation. The New York Times wrote, "King tries hot hot dogs and asks for more, and he drinks beer with them." This made me laugh. So, describe this menu.Alex Johnson: Yes. I mean, it's a very down-to-earth, no-nonsense, straightforward American food menu. You've got Virginia ham and hot dogs and cranberry sauce, cranberry jelly I think, and then coffee, beer. There's nothing fancy-pantsy about at all. Very good, no-nonsense stuff.Suzy Chase: The queen was unsure how to eat a hot dog with a fork and knife, and FDR said, and I quote, "Push it into your mouth and keep pushing it until it is all gone."Alex Johnson: Yeah. Yes, it's maybe not what you would recommend today, especially in the days of YouTube and videos. That would be quite a sight, wouldn't it?Suzy Chase: So why do you think they chose such an informal setting for the King and Queen?Alex Johnson: Well, the whole thing really was designed as a kind of cover for Roosevelt to align the US more closely with Britain as they were heading towards war. And there was a strong isolationist lobby at the time in the US, so... and like I say, he wanted a slight, not exactly incognito, but a cover story. And his argument really, what he wanted to do, it was key to show the Royal family we're the kind of approachable people you could do business with, the kind of people you'd have a beer with.Alex Johnson: I suppose you'd describe it maybe as gastro-diplomacy, which we mention it in a couple of other places in the book. For example, the historic Peace Summit between North and South Korea in 2018, and there's a huge amount of symbolism in all aspects of that. So, especially things like fillings, which came from the hometowns of former presidents and that kind of thing. Everything is very carefully sorted out and worked out to make it look like actually, it's very relaxed. It's a very clever piece of work by Roosevelt really.Suzy Chase: What is your favorite menu in the book?Alex Johnson: I really like the one for the 1870 Siege of Paris on Christmas Day. The Prussian Army had been besieging the city for a while and they were getting really low on food. They'd eaten all the normal food, they were eating a lot of the animals, pretty much all the dogs had gone. And on Christmas Day, one of the big restaurants, Voisin, wanted to serve something special. So essentially what they did was, they went to the zoo and started taking the animals out and serving them.Suzy Chase: No?!Alex Johnson: So yeah, it was remarkable, I don't know whether... So you have on the menu, you have things like stuffed donkey head, elephant soup, cat fringed with rats, but they went for everything. Well, they didn't go for monkeys because that's a bit too close to home, bit too much like cannibalism. They don't go for anything too dangerous like the lions or the tigers, and there were some things like the hippos that they didn't know what to do with. I mean, how do you cook a hippo? How do you serve that? So, but that seemed remarkable to me. It was again, one of those things that I've just not heard of until you start doing the research for and you think, "That's extraordinary, really."Suzy Chase: I must talk about Elvis and Priscilla Presley's wedding breakfast at the Aladdin Hotel in Las Vegas on May 1st, 1967. The ceremony lasted only eight minutes with 14 guests and a buffet lunch for 100 guests. That menu was: ham and eggs, fried chicken, Oysters Rockefeller, roast pig, poached and candied salmon, lobster, Eggs Minnette, no idea what that is, a six-tiered wedding cake and champagne. You wrote that Elvis only liked ham, eggs and fried chicken. Was this wedding a publicity stunt?Alex Johnson: Absolutely. I mean, this is all down to his manager, Colonel Tom Parker. I mean, it was a very, as you'd mentioned, it was a very, very swift wedding. There were hardly any guests; in fact, even the ones that Elvis had invited personally weren't allowed in. And he didn't like a lot of the food there, especially the oyster and the lobster. A lot of their business associates were invited. It was all a bit... Like a lot of things that Tom Parker did, very much a stunt. I'm sure Parker actually sorted out the menu himself and picked it.Suzy Chase: So, last weekend I made the recipe for buttermilk fried chicken with apple slaw from Elvis's wedding buffet. It was pretty darn delicious. And might I add that there are recipes throughout this book? Talk a little bit about that.Alex Johnson: When we sat down to write it, we were very much looking at the history of the recipes. And when we talked to the publisher, they felt that it would be nice to also include some recipes, as well as the menus. And they asked us for suggestions and the ones that we came up with are all the absolutely ludicrous ones, like roast narwhal or stuffed swan's neck, and they picked ones that would be a bit more approachable really, and it was all done in house. There's about a dozen where people can read about the menu and then make something quite easily from it. Well, I hope it's quite easily. How did the... how was it? You said it was tasty. Was it quite easy to follow?Suzy Chase: It was really easy to follow. You just-Alex Johnson: That's good.Suzy Chase: ... marinate the chicken; I did it overnight. It was really good, and the apple slaw was great too. I'm sure Elvis would've loved it.Alex Johnson: Let's hope so.Suzy Chase: Wait, I need to get back to stuffed swan's neck.Alex Johnson: We did some of the Tudor Elizabethan recipes, which included peacocks and things that are just not really available anymore, and a 13th century funeral for a Bishop as well. So that was interesting, looking into just the different names and what they're eating at different times.Suzy Chase: Yikes almighty.Alex Johnson: Yeah.Suzy Chase: So, now for my segment called My Favorite Cookbook. What's your all time favorite cookbook and why?Alex Johnson: I really like, there's a chap here called Hugh Fearnley-Whittingstall, who has written lots of cookbooks and he's a big campaigner for ethical eating and healthy eating. He's in the series called River Cottage Cookbooks and there's a very good family one, which has recipes in which are good for children, cooking with children. Well, not with them.Alex Johnson: And Gary Rhodes was probably... who sadly died at the end of last year, was a marvelous cook. He did one called Rhodes Around Britain, which was probably about the first cookbook I bought as an adult, which has a lot of fairly classic British dishes, but with a slight twist. He has a very, very good bread and butter pudding recipe in there.Alex Johnson: But I would have to say that probably my favorite is the Delia Smith's Complete Cookery Course. Delia Smith is a real [inaudible 00:18:27] of cooks. And for somebody of my age, I'm 50, she used to have a slot on a children's television show on Saturday mornings when I was about eight or nine, and I've kind of grown up with her. She had lots of television series and produced lots of cookbooks, and they're all very good, safe recipes. So if there's anything you really want to do... They're not fancy recipes; they're nice and tasty but they're really reliable. And I think that's the one that I go back to the most.Suzy Chase: Where can we find you on the web and social media?Alex Johnson: Well, you can find the book... We're on Twitter, @FamousMenus. Personally, my website is TheAlexJohnson.co.uk. And on Twitter I'm @ShedWorking because one of the other things I do love writing about is sheds. Yeah, Vince is just all over the place because he's an actor. Type in his name, you'll find all sorts of him everywhere.Suzy Chase: So, sheds, are you talking about tiny houses or really sheds that you put your gardening tools in?Alex Johnson: It's somewhere in between, really. What I write about is garden offices, so the kind of sheds that you'd have in your backyard, your back garden, that you use as a home office. Which is a slight distance away from your home, but still very close. And yes, that's one of the things I've been writing about now for about 10, 15 years.Suzy Chase: Have you heard of the term she shed?Alex Johnson: Oh, absolutely yes. No, a big thing, especially the last five or six years. It shows us... And that's the nice thing about shed working and garden offices, is that the old traditional idea of sheds, especially in the UK has been that it's for older men on their allotments and a, "No women allowed," kind of thing. But shed working garden offices is very much an equal gender approach, so it's fantastic that I get to write about lots of women who are interested in sheds and garden offices too.Suzy Chase: Hillary Clinton once remarked, "Food is the oldest diplomatic tool." Well, isn't that the truth? Thanks so much for coming on Cookery by the Book Podcast.Alex Johnson: Lovely. Thank you very much, Suzy.Outro: Subscribe over on CookerybytheBook.com. And thanks for listening to the number one cookbook podcast, Cookery by the Book.

In these episodes, Brandon and Lauren discuss braising, pan-frying and roasting — the only techniques you need to cook any cut of meat deliciously!   Learn how, by starting with fresh meat from well-raised animals, you will eliminate your need for fancy recipes, extensive ingredient lists, and excessive time in the kitchen.  Also learn which cooking method is best for each cut of meat (based upon the part of the animal it comes from) … Is it tough or tender?  Fatty or lean?  You've got this! Introduction and Announcements: To Kill a Pig Nicely now available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available!  Promo code: “60 Day Trial” New content available on: lamb butchery, curing red meat, lamb curing, and lamb carpaccio! Membership forum topics now categorized for easy browsing! Join us for one of our upcoming spring Family Pig classes! Help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith. Part 1 Show Notes: Idaho Pastured Pigs (IPPs); 3:21 The three methods of meat cookery:  braising, pan frying and roasting; 15:48 Receptivity to the results of your cooking; 31:05 Definitions of braise, pan fry and roast; 36:08 Braise – 37:01 Pan Fry – 38:17 Roast – 38:40 Unique facets of each cooking method; about 41:34 Larding; 43:22 Determining whether to braise, pan-fry, or roast; 48:27 Lauren's X-Y grid, 49:48 How Brandon cooks various types/cuts of meat, 54:59 Fatty and tough (ie. belly) ; 55:06 Continued in Part 2 …… Part 2 Show Notes: How Brandon cooks various types of meat (continued from Part 1), 1:02 Lean and tender (ie. meat from the loin, chops, steaks); 1:02 Tough and lean (ie. bottom round, top side, silver side); 5:39 Brining; 8:26 Fatty and tender (ie. back fat, baby-back ribs, loin steak); 12:53 More on braising; 19:27 Deglazing; 23:26 Summation of Lauren's x-y grid meat cookery graph; 27:40 Recommended meat cookery cookbooks; 45:32 Delighting in the family meal:   If you want to digest well, you need to be happy; 53:07 Links for Episode 45: Julia Child: https://en.wikipedia.org/wiki/Julia_Child On the Anatomy of Thrift: Side Butchery:  https://farmsteadmeatsmith.com/films/ Links for Episode 46: The Complete Meat Cookbook by Bruce Aidells:  https://www.amazon.com/Complete-Meat-Cookbook-Bruce-Aidells/dp/061813512X The River Cottage Cookbook by Hugh Fearnley Whittingstall: https://www.amazon.com/River-Cottage-Cookbook-Hugh-Fearnley-Whittingstall/dp/0007375271/ref=sr_1_2?keywords=The+River+Cottage+Cookbook&qid=1574189763&s=books&sr=1-2 The River Cottage Meat Book by Hugh Fearnley Whittingstall: https://www.amazon.com/River-Cottage-Meat-Book/dp/1580088430/ref=sr_1_3?keywords=The+River+Cottage+Meat+Book&qid=1574189914&s=books&sr=1-3 The Old World Kitchen by Elizabeth Luard:  https://www.amazon.com/Old-World-Kitchen-Tradition-European/dp/1612192688 Julia Child: https://en.wikipedia.org/wiki/Julia_Child Jane Grigson: https://en.wikipedia.org/wiki/Jane_Grigson Charlotte Mason: https://en.wikipedia.org/wiki/Charlotte_Mason

In this episode, we speak with Stacey Fordham & Lidia Rueda Losada about starting Zero Green, who pioneered plastic-free shopping in Bristol. We discuss how to find a #cofounder and the importance of first-mover advantage. A podcast by Ollie Collard (enterpriseorchard.co.uk) & Andrew Parsonage (extraudionary.co.uk) curated for the start-up community - or anyone with ambitions to be their own boss - 'Founded and Grounded' offers advice, information and inspiration through the stories of those who have started their own business. We focus on the reality of being an entrepreneur through their experiences - good and bad - offering a reminder to listeners that they're not alone in riding this emotional rollercoaster. Get your inspirational kicks and an injection of reality fortnightly on a Tuesday. In this episode, we speak with Stacey Fordham & Lidia Rueda Losada about starting Zero Green, who pioneered plastic-free shopping in Bristol. Here's how it works:Bring your own containers, jars or cloth bags to the shop; weigh them; fill them with as little, or as much of our loose products as you like; weigh them again and pay at the till. Every time you do this you will have played a part in reducing single use plastic consumption. We also sell a variety of non-food items such as plastic free deodorants, water bottles, coffee cups, bamboo cutlery sets, stainless steel straws...Read more about Zero Green here:https://www.zerogreenbristol.co.uk/ Unknown 0:18Hello, and welcome to the first edition of founded and grounded, a podcast, all about sharing advice inspirations keeping you on track for the roller coaster ride of you starting your business Island your parsonage and across the kitchen table for me I'm delighted to have here. Business Startup specialist Mr Mr Ollie collard hi Ollie. Good morning, Andrew. I do know, I'm very well thank you This is all very exciting isn't it terribly exciting welcome into this position of having started our businesses masala you've spent a number of years, advising other startup businesses about how to go about doing what they do. So this is really all about imparting a bit of wisdom experience, but also some inspiration and motivation as well isn't it.Unknown 0:59Most definitely. I think I spent about 10 years in the business support arena, and I've been running my business for the last 18 months we carryUnknown 1:07the wounds the Warrens, so we're more than happy to share those. So coming up on this podcast will be talking to the pioneering business, the pioneering Zero Waste business about their experiences, their startup journey the challenges the pitfalls the trials and tribulations and also the good stuff as well. So we'll be talking to them in a very short while, but just before we begin, Ali, we can relate this because we're both dad's got young kids but starting a business is like starting a family really, it seems like a great idea at the time but it's bloody hard work you know you got long hours it's exhausting sometimes don't get much sleep, you can up and down the middle the night instead of your life is no longer your own. So given all that why start a business,Unknown 1:48fundamentally yes I completely agree it's you know it's hard work, it is those extra hours that you have to do throughout the day you have to be aware of many hats, you know if it was easy everyone would be doing it, but I think, ultimately, there are many&

If I say ‘River Cottage’ to you, what comes to mind?  Perhaps one of its campaigns: Fish Fight, or Chicken Out or War on Waste.   Or maybe you’ve got one of the River Cottage handbooks, diving deep into foodie topics, from cheese to charcuterie.   That’s the striking thing about River Cottage and its team: the variety of what they do. What started as a docu-drama, following Hugh Fearnley-Whittingstall’s attempts to set up his own smallholding 20 years ago, has now grown into a cookery and chefs’ school; three award-winning kitchens and the base for amazing banquet-style get-togethers.   Steven Lamb has been part of that journey, pretty much from the beginning. He arrived as the team’s new media expert, helping to build its presence online. But nowadays he’s better known as the Cottage’s curing and smoking guru, as well as its expert on cheese and dairy.     This is the second part of our two part conversation, so if you've not listened to part one yet, maybe start there. 

If I say ‘River Cottage’ to you, what comes to mind?  Perhaps one of its campaigns: Fish Fight, or Chicken Out or War on Waste.   Or maybe you’ve got one of the River Cottage handbooks, diving deep into foodie topics, from cheese to charcuterie.   That’s the striking thing about River Cottage and its team: the variety of what they do. What started as a docu-drama, following Hugh Fearnley-Whittingstall’s attempts to set up his own smallholding 20 years ago, has now grown into a cookery and chefs’ school; three award-winning kitchens and the base for amazing banquet-style get-togethers.   Steven Lamb has been part of that journey, pretty much from the beginning. He arrived as the team’s new media expert, helping to build its presence online. But nowadays he’s better known as the Cottage’s curing and smoking guru, as well as its expert on cheese and dairy.     In this, the first part of our conversation, we’ll explore the evolution of River Cottage and Steven’s own career, leaving Big Brother behind to embrace hospitality ‘from a standing start’.   

Hilary Harper and Paul West at the Wheeler Centre Paul West – ‘Australia's Hugh Fearnley-Whittingstall' – is a homegrown champion in more ways than one. The former Vue De Monde chef, and host of River Cottage Australia, is a sustainable food advocate – and he wants to show you that you can grow and cook your own food, wherever you are, however much space you have. For West, growing, cooking and sharing food with your loved ones is a powerful act. ‘It's personal, local action that empowers us when global problems can leave you feeling powerless.' The chef, who trained in hatted restaurants, now offers practical advice on everything from building a ‘no dig' garden, bee-keeping and knife-skills, to simple and delicious recipes for common veggies that you've grown yourself, and even throwing a backyard harvest festival. It's all in his new book, The Edible Garden Cookbook & Growing Guide. In this event, West speaks with Hilary Harper about how growing and eating locally has an impact well beyond our backyard.Support the Wheeler Centre: https://www.wheelercentre.com/support-us/donateSee omnystudio.com/listener for privacy information.

Welcome to the seventh of our Real Podcast series, brought to you by Real Kombucha, and a fascinating chat with Chef Chantelle Nicholson. At Real Kombucha, we pride ourselves on changing the way people drink, but as our journey unfurls we find we're meeting increasingly influential people who have changed the way people eat. So, this month, we thought we'd grab some time with people in the restaurant industry who've really become what you might call a force for good. Call it our Sustainable September celebration, if you will (has anyone done #SustainableSeptember yet? Isn't it about time?!) Very few people in the restaurant industry fit that description as well as Chantelle Nicholson. Known for many things, including her close work alongside Marcus Wareing, her chef-patronage of Tredwells in Central London, her authorship of Planted, and her work at the heart of Chef's Manifesto, it's hard to think of anyone more readily associated with sustainable, conscious cooking. So, on a beautiful late summer's afternoon, we met up with Chantelle amidst the hustle and bustle of Covent Garden to find out how it all began, and where it might be going. Away from the glare of the unrelenting sun, we discussed Chantelle's childhood experiences of farm-to-table cooking in her native New Zealand, the pros and cons of trying to run a sustainable food business in Central London, her admiration for "political" chefs, such as Hugh Fearnley-Whittingstall and Jamie Oliver, her use of kombucha in vegan cooking, and her tips on which young chefs to look out for as the world delves further into conscious cooking. That's quite a lot to get through in a mere half-an-hour, so, without further ado, get yourself comfy and click below to listen to our podcast with sustainable chef extraordinaire, Chantelle Nicholson. 

The winners of the BBC Food & Farming Awards 2019 are revealed at a glittering ceremony in Bristol. In the first course of the 2019 awards story, Sheila Dillon is joined by food industry experts including Angela Hartnett, Matt Tebbutt, Hugh Fearnley-Whittingstall and Andi Oliver - to celebrate the cooks, shop keepers, farmers, producers, entrepreneurs and food pioneers who make up this year's finalists. The first instalment of our awards coverage features Best Food Producer, Best Drinks Producer, Best Street Food or Takeaway and Best Shop or Market. Presented by Sheila Dillon Produced in Bristol by Lucy Taylor

On the final weekend in May, we're heading to Axminster for the River Cottage Festival. Hugh Fearnley-Whittingstall's esteemed establishment celebrates their 20th anniversary this year, so it's a pleasure and a delight that we're able to go along and take them some very fine non-alcoholic drinks. In the run-up to this, we've been chatting with some of the people closely associated with what River Cottage is doing. Last month we chatted with foodie mastermind, Gelf Alderson, and this month it's the turn of their fermentation expert, Rachel De Thample. Known initially as a chef, then as a journalist, she is also known for her previous work with Abel & Cole, for her urban foraging passions and for her books.She'll be hosting a panel discussion involving Real Kombucha founder, David Begg, at the festival, but before that, we caught up with Rachel in her kitchen as she put the finishing touches to the latest River Cottage handbook. Touching on all things fermented, we were keen to get her take on the resurgence of interest in this style of food preparation. While we don't ever flavour our brews here at Real Kombucha, we nonetheless find it fascinating when someone as skilled and experimental as Rachel starts digging around and looking at what might be possible. We arrived at her flat to find something akin to a laboratory, with our interviewee sat in the middle of it all brandishing what looked like a cheesecake. And that's where our conversation began... 

Az Impulzus Podcast 'A Kapcsolatfelvétel Napja' elnevezésű kétnapos programsorozathoz kapcsolódó különkiadásában ismerős arcot és hangot köszönthettünk, aki ráadásul az április 5-i Űrszekerek közösségtalálkozó egyik műsorvezetője is lesz. Az Impulzus Countdown első vendége Tuvok, Daniel Jackson és Joey magyar hangja, Holl Nándor! Röviden a tartalomból: - Kedvenc színészek, kedvenc szinkronok: Kevin Smith, Hugh Fearnley-Whittingstall, Adam Savage és az Állítólag... - Főző és- barkácsműsorok, nem csak a szinkronban - Vidékiként a nagyvárosban - Régen minden jobb volt? Szinkronizálás akkor és most. - A Voyager romániai szinkronja - Személyes találkozások a rajongókkal - Hogyan lettél Trekker? Apukám szinkronizált a Voyagerben - Az esti mesét mondja: Holl Nándor - Az Űrszekerek közösségtalálkozó egyik műsorvezetője Holl Nándor

Journalist and author Rachel Johnson joins Lara and Livvy on this episode to talk about what it was like to share with a student house with Hugh Fearnley Whittingstall, then budding student chef, about cooking rice found in a Greek bin for her children, and why 'American food' is an oxymoron.

Journalist and author Rachel Johnson joins Lara and Livvy on this episode to talk about what it was like to share with a student house with Hugh Fearnley Whittingstall, then budding student chef, about cooking rice found in a Greek bin for her children, and why 'American food' is an oxymoron. Table Talk is a series of podcasts where Lara Prendergast and Olivia Potts talk to celebrity guests about their life story, through the food and drink that has come to define it.

To see the New Year in, Gilly Smith finds out how to get the best out of your January without giving up a thing. She dines at London's largest vegan banquet with Joanna Lumley, Hugh Fearnley-Whittingstall, Philip Lymbery and members of London's oldest networking group, Women in Advertising, Communications, London, and finds out how to be Completely Perfect in the kitchen with food writer, Felicity Cloake. She's got a slice of well-being coach, Jasmine Hemsley's Ayurevedic life, and reports from the Slovenian Dolomites on why natural wines are good for the planet. Plus the best cheese fondue ever with Livy in the delicious. Test Kitchen. Hosted on Acast. See acast.com/privacy for more information.

Episode 4, November 29, 2018 Worldwide Digital Preservation Day We are now on GooglePlay and Apple Podcasts! On the Needles 2:53 Pom poms! Lionheart Shannon Cook & Jane Richmond, Heart on My Sleeve collection Plucky Knitter Trusty FIngering, sw merino, Love Potion No. 9, Heartbreaker Sleeve knitting Drums of Autumn MKAL Rachel Roden Destination Yarn Note (fingering, single, merino), Mt. Fuji Mary Jane’s Attic, merino/bamboo, nylon, (dark grey) Jimmy Beans Wool knitting craftvent calendar 2018 Advent scarf by Tricia Weatherston. You can click on her name to see past scarves Monica’s So Faded sweater Destination Yarn Great Lakes Collection On the Easel 16:00 Gouachevember is wrapping up.  Daria’s  prompts have been awesome.  Originally named “Gouachevember” by Patricia Nordeen a couple years ago when she and Sharon Nullmeyer set out to dedicate a month to gouache. Birds in Winter stamps from the USPS Birds in December with Charlotte Hamilton 5 Senses Christmas with Melissa Zahradnicek Christmas Chapbook On the Table 20:55 Thanksgiving recap Thanksgiving by Sam Sifton Homemade Mac and Cheese Bites Cranberry Pecan Goat Cheese Truffles   Five Root Soup from Hugh Fearnley Whittingstall’s River Cottage Every Day   Cooking from stash (freezer sausage, rice salad, zucchini)   Turkey chimichangas America’s Test Kitchen New Essentials Cookbook Persian chicken with Pistachios and Mint from A Bird in the Hand by Diana Henry On the Nightstand 36:14 The Idiot by Elif Batuman Unsheltered by Barbara Kingsolver Hundred Thousand Kingdoms by NK Jemisin Midnight at the Bright Ideas Bookstore by Matthew Sullivan The Chosen Maiden by Eva Stachniak Under the Tree 45:18 Stitch markers/project bags Needle Runs Through It Sexy Knitter Slipped Stitch Studios Little Skein in the Big Wool Needle gauge necklace-- bought from Knit Purl in Portland which has since closed Stitch Marker Necklaces from Never Not Knitting Wrist rulers Starlight Knitting Society Knit circus   Rituals— candles & decorative matchbooks, music subscription, tea & mug. Hand•book sketchbooks, Faber-Castell polychromos, Case for Making watercolors. Sewists—cute fabric from Courtney Cerruti’s new line! Creative Bug subscription!   Custom magnetic spice rack, and some spices, of course. Anything truffled.  Mustards.  Jacobsen salts. San Francisco Salt Company   Bibliophile: An Illustrated Miscellany by Jane Mount Book of the Month club The Sketch Box

Paul West is a chef, sustainable food advocate, and the host of River Cottage Australia, famously bringing Hugh Fearnley Whittingstall’s beloved series of farm life to Australian television screens. However, for Paul, life wasn’t always so rosy.In our conversation, we go behind the scenes to explore his own story of discovering the River Cottage lifestyle - from overworked, overstressed and undernourished chef, through to re-defining what success meant to him and his growing family. A simpler life; a meaningful life - with slow food at its heart.I’ve been such a big fan of River Cottage and was delighted to discover that Paul’s even more warm and lovable in real life - although meeting his border collie Digger was obviously the real highlight!We spoke for more than an hour and I couldn’t bear to cut his interview in half - so I’ve released it in two parts. I hope you enjoy this special edition of All Being Well, and I’d love to hear your feedback on whether this works for you!For now, enjoy Part 1 of our conversation and this celebration of seasonal growing, slow cooking and communal gathering around food.

*Enjoy second part of my special conversation with Paul West*Paul West is a chef, sustainable food advocate, and the host of River Cottage Australia, famously bringing Hugh Fearnley Whittingstall’s beloved series of farm life to Australian television screens. However, for Paul, life wasn’t always so rosy.In our conversation, we go behind the scenes to explore his own story of discovering the River Cottage lifestyle - from overworked, overstressed and undernourished chef, through to re-defining what success meant to him and his growing family. A simpler life; a meaningful life - with slow food at its heart.I’ve been such a big fan of River Cottage and was delighted to discover that Paul’s even more warm and lovable in real life - although meeting his border collie Digger was obviously the real highlight!We spoke for more than an hour and I couldn’t bear to cut his interview in half - so I’ve released it in two parts. I hope you enjoy this special edition of All Being Well, and I’d love to hear your feedback on whether this works for you!For now, enjoy this celebration of seasonal growing, slow cooking and communal gathering around food.

Find out what we think about libertarianism as we unpack some more thoughts after last week's blockchain episode.---- This week's links ----[1] Look Around You: Calcium - https://www.youtube.com/watch?v=FBaVwwuErmU[2] Peter Serafinowicz / Sassy Trump - https://www.youtube.com/watch?v=E7e3O3-IwNM[3] Graham Dunning - Mechanical Techno Demonstration - https://www.youtube.com/watch?v=wl1ZrEza7uY&t=2s[4] ASMR - Autonomous Sensory Meridian Response - https://en.wikipedia.org/wiki/Autonomous_sensory_meridian_response[5] Britain's Fat Fight with Hugh Fearnley Whittingstall - https://www.bbc.co.uk/programmes/b0b15qt7[6] Naomi Klein on Ayn Rand - https://www.theguardian.com/commentisfree/2007/sep/29/comment.comment[7] Boris Johnson - https://www.theguardian.com/politics/2018/aug/12/boris-johnson-must-face-full-inquiry-muslim-leaders-tell-may---- Credits ----Music by http://michaelforrestmusic.comTalking is by Ivanka Majic and Michael Forrest---- Follow us on Twitter ----https://twitter.com/ivankahttps://twitter.com/michaelforresthttps://twitter.com/PodcastGrand---- Find us on Facebook ----https://www.facebook.com/grandpodcast See acast.com/privacy for privacy and opt-out information.

Zoë chats with Bill Padley about the Jamie Oliver and Hugh Fearnley-Whittingstall initiative on childhood obesity

"...And when the government announced the smart meter rollout it was crucially the customers who owned that data. Not the energy suppliers, not the district network operators, that to me was a massive opportunity to say 'well hang on a second'. In a market where consumers feel more disempowered than any other market, all of a sudden they own the one asset that the industry needs to operate. That has to be a tool to rebalance the market." On today's show I welcome Jane Lucy, founder of energy disruptor labrador. Jane first worked with Hugh Fearnley-Whittingstall to create the first collaborative communities around money and land and take on the supermarkets.  She has a really interesting backstory as a lawyer, single-mum and now as an energy disruptor. She created Labrador which tracks your energy use through your smart meter and automatically switches you to the best tariff. As one of he most expensive household bills, most of us doing nothing about it. We don't switch tariff, preferring to stick with one of the big 6 energy suppliers where we could be saving up to £300 annually by switching. I caught up with Jane to find out just how easy it can be.. Let's StartUp!

Heute geht’s mit viel Gemüse ganz vegetarisch und vegan zu! Wir erzählen dir von unserem neuesten Kochbuch-Zugang des englischen Fernsehkochs und Food-Aktivisten Hugh Fearnley-Whittingstall, der sich für biologische, saisonale, regionale und nachhaltig produzierte Lebensmittel einsetzt. Ja, das Ziel des Autors ist es, deinen Gemüsekonsum zu erhöhen und deinen Gemüsehorizont zu erweitern. Aber: Ohne erhobenen Zeigefinger und aus der sympathischen Sicht eines wählerischen Alles-Esser oder Flexitarier, der super schmackhafte Gemüsegerichte präsentiert! Du erfährst, warum seine unkomplizierten und schnellen Rezepte auch Fleischliebhaber nicht nur satt, sondern kulinarisch rundum glücklich und zufrieden machen. „HFW“ ist DER schlagende Gegenbeweis zu zwei Legenden, nämlich: Vegetarisch ist nix für Männer und in Großbritannien gibt es nichts Gescheites zu essen

This week Gilly Smith has more from Steven Lamb, Hugh Fearnley Whittingstall's second in command at River Cottage, and the author of its latest handbook Cheese and Dairy. He tells her about the farm behind the TV series, and how cheese-makers are rebranding bacteria as the new hero of British artisan food. Hosted on Acast. See acast.com/privacy for more information.

What’s in our toolbox? What resources do we use to support us in living a plant based lifestyle? This week Claire and Andrew Davies list all the key influencers that first made them try plant-based eating and that now continue to inspire and inform them. Not surprisingly considering their background in healthcare, the ‘Big Four’, Drs T. Colin Campbell (The China Study), Caldwell Esselstyn (Prevent and Reverse Heart Disease), Michael Greger (How Not to Die, nutritionfacts.org) and Dean Ornish (Program For Reversing Heart Disease) focus heavily in this discussion. Another influencer is of course plant based ultra endurance athlete, Rich Roll, who via The Rich Roll Podcast has interviewed several plant-based gurus including Colin Campbell and Michael Greger, in addition to other doctors such as Neal Barnard, Garth Davis, Robynne Chutkan and Robert Ostfeld. The evidence based information they discuss is very helpful in understanding the health benefits of plant-based eating. Rich’s interviews with individuals such as Josh LaJaunie, Fully Raw Kristina and Khalil Rafati provide inspiration and motivation with their personal stories of the power of plants in their own lives. Rich Roll and his wife, Julie Piatt, have also written The Plantpower Way, a cookbook that was a key resource to Claire and Andrew. Other cookbooks they refer to include Vegan Goodness by Jessica Prescott, A Modern Way to Eat by Anna Jones, River Cottage Veg Everyday by Hugh Fearnley-Whittingstall, all the books by Yotam Ottolenghi, Community by Hetty McKinnon, The Wholefood Pantry by Belle Gibson and Sweet Greek by Kathy Tsaples. Watching films and documentaries are a great way to receive a lot of information packaged up in a format that is easy to follow and can be shared together. Claire and Andrew describe how ‘Forks over Knives’ was the main reason they finally committed to stop eating meat and animal products. Other films of influence include What the Health, Cowspiracy, The Connection, Supersize Me and That Sugar Film. Connection with others on the same journey in community groups as well as attending retreats and immersions such as those conducted by Rich Roll and Julie Piatt can be incredibly helpful in moving forward and making a bigger commitment to eating more plants. Attending events such as the recent What the Health screenings, that are still happening around Australia, are a great way to boost motivation levels and meet others who are seeking a ‘new normal’.

Hugh Fearnley-Whittingstall explains why cooking food makes us human.

The University of Birmingham says we should make more things colder, but warns that making things colder makes other things hotter. David Cameron's been in Iceland. No, not to hug a husky this time, but to embrace technology. It involves a very long lead. Techies at the University of Cambridge are talking about going farther than ever for less. The UN says that the Paris protocol probably won't go far enough, even though the Buddhists have joined the clamour for a strong climate agreement, but they expect to go a lot further than Copenhagen. The National Grid issued an NISM, which means major consumers had to switch things off. And if you fancy a parsnip, Hugh Fearnley-Whittingstall is giving them away. Meanwhile the fog and smog is gathering.  

Kirsty Young's castaway is the chef and restaurateur, Ruth Rogers. Born in America, she has become one of the UK's most celebrated cooks. Despite not being a trained chef, she set up The River Café with her business partner, the late Rose Gray, in 1987. The focus was on high quality, seasonal produce cooked the Italian way. Many of today's top chefs including Jamie Oliver, Hugh Fearnley-Whittingstall, Theo Randall, Sam Clark and Allegra McEvedy began their careers in their kitchen. The café was awarded a Michelin star in 1997. The youngest of three children, Ruth Rogers' parents were both immigrants and very political. In the late sixties, she left America and moved to London where she joined other Americans protesting against the Vietnam War. In 1969 she met the architect, Richard, now Lord, Rogers and they married in 1973. The couple moved to Paris when Richard Rogers and his partners won the contract to design the Pompidou Centre. There she learned the importance of seasonality: subsequent visits to Italy shifted her passion to Italian cooking. Producer: Cathy Drysdale.

Meny tar sig en titt på säsongens nya kokböcker. Och vårens färg är definitivt grönt! Programledaren Tomas Tengby och reportern Nina Frogneborn får sällskap av kocken och krögaren Emma Kolback, samt amatörmatlagaren och veganen Hendrik Zeitler. Var och en har valt ut två kokböcker ur vårens skörd. Och dessutom tagit med sig en egen gammal favorit, en kokbok som använts extra mycket genom åren. Emma Kolbacks nya böcker är nyutgåvan av Julia Childs Det goda franska köket, och I köket med Markiz - marockansk magi av Markiz Talhaoui, trea i Sveriges Mästerkock 2014. Och Emmas gamla goding är Indiska kokboken. Hendrik Zeitler har kollat på Vår kokbok vegan och Ingrid och Pelle Holmbergs Naturkokboken. Och den gamla godingen är The gourmet vegan av Heather Lamont. Nina Frogneborn talar om Köttbonden av Lina och Oscar Westman, och Green Kitchen Travels av Luise Vindahl och David Frenkiel. Och den gamla godingen är Det japanska köket av Kimiko Barber. Tomas Tengbys nya böcker är Frisk mat, hälsosamt varje dag från River Cottage av Hugh Fearnley-Whittingstall, och Plenty more av Yotam Ottolenghi. Och den gamla godingen är Claudia Rodens Det italienska köket som också kommit i en ny upplaga på engelska och då heter The food of Italy.

Hugh Fearnley- Whittingstall shares his recipe for these delicious gluten free breakfast pancakes from his new book: 'River Cottage Light & Easy'.

In 1974, Derek Cooper set off on a hunt - for BBC Television - around Britain to discover what was left of its regional foods and traditional ingredients. Forty years on, Dan Saladino revisits that series, called "A Taste of Britain" - to meet some of those involved, their descendants, and to find out what happened after these food traditions, many of which at the time were on the wane, were recorded for the cameras.In the first of a three-part special summer series, Dan starts his own food journey in Dorset. He'll share stories with Hugh Fearnley-Whittingstall, Mark Hix, and go on the trail of some long-hidden buried fungi, as well as an oddly elusive cheese: the Dorset Blue Vinny.Presenter: Dan Saladino Producer: Rich Ward.

Introduced by Peter Donaldson, Recorded by Emily Oliver KEO digital, Edited and Mixed at dBs Music'I have written a blasphemous book', said Melville when his novel was first published in 1851, 'and I feel as spotless as the lamb'. Deeply subversive, in almost every way imaginable, Moby-Dick is a virtual, alternative bible - and as such, ripe for reinterpretation in this new world of new media. Out of Dominion was born its bastard child - or perhaps its immaculate conception - the Moby-Dick Big Read: an online version of Melville's magisterial tome: each of its 135 chapters read out aloud, by a mixture of the celebrated and the unknown, to be broadcast online, one new chapter each day, in a sequence of 135 downloads, publicly and freely accessible.Starting 16 September 2012!For more info please go to: www.mobydickbigread.com

On Friday September 7th 2012 Hugh Fearnley-Whittingstall was unveiled as the fifth Patron of the Atmos Totnes campaign. Here is the speech he gave to the crowd who assembled to celebrate his visit.

High Fearnley-Whittingstall was unveiled as a Patron of Atmos Totnes on Friday 7th September. At the event, hundreds of people turned out to have their picture taken with Hugh, and afterwards, we spoke to him about why he wanted to offer his support to the initiative.

Hugh Fearnley-Whittingstall blends blackberries, apple and cream for the perfect granita.

With digital publishing evolving at a blistering pace, Sheila Dillon investigates the future of the printed cookery book.Andrew Webb is a food journalist whose work spans the online and printed worlds. He is the author of 'Food Britannia', which just scooped the Guild of Food Writers award for Food Book of the Year, and also edits a food website. To find out where things are moving in the world of the food book, The Food Programme sent him to meet five key players in the world of food, books and publishing.Antony Topping is a literary agent, whose clients include Hugh Fearnley-Whittingstall and Thomasina Miers. Mary-Clare Jerram is a Publishing Director at Dorling Kindersley, looking after both digital and print editions. Ian Malone runs a company specialising in food apps for phones and tablets. Andrew also meets Dr Peter Ross, Principal Librarian at the Guildhall Library, home to the largest collection of food books in any UK public library - and lastly, Hardeep Singh Kohli is a broadcaster, author and is passionate about food.Sheila is joined in the studio by Neill Denny, Editor-in-Chief of the book industry magazine 'The Bookseller', Kerstin Rodgers - aka MsMarmitelover - food blogger and pop-up restaurant pioneer, and Ben Ebbrell, who cooks and presents on the Sorted food site.Producer: Rich Ward.

In this special programme Sheila Dillon launches the search for this year's winners of the BBC Food & Farming Awards.Sheila is joined by Michelin-starred chef Angela Hartnett to catch up with some of the recent winners and nominees. With insights from last year's winners of the Best Food Producer award - Loch Arthur Creamery - to the Best Market - Bolton - we hear why the awards make a real difference.Valentine Warner and Pete Brown, both new to the judging team this year, give their take on the Drinks Producer and Market categories, and Hugh Fearnley-Whittingstall, also a winner in 2011, explains why these awards really do matter.Producer: Rich Ward.

Mark Bittman is a high-profile figure in the United States. He's the chief food writer for the New York Times, a broadcaster, and a bestselling author.Keen to understand the differences between the British and American food systems, one day he made a call out of the blue to Sheila Dillon. Once in London, he fixed up meetings with Jamie Oliver, Hugh Fearnley-Whittingstall and Arthur Potts Dawson.The Food Programme joins Mark on his personal journey into the world of the campaigning chef.Produced by Rich Ward.

Hugh Fearnley-Whittingstall tells Jenni Murray how to cook potato dauphinoise.

Fi Glover with cook Hugh Fearnley-Whittingstall and poet Kate Fox; interviews with a gay former US Marine and a man who is King of a small island of the West Coast of Ireland, a guerilla report about having no sense of smell and Archers stalwart June Spencer - aka Peggy Woolley - shares her Inheritance Tracks.

Kirsty Young's castaway is the food writer and cook Hugh Fearnley-Whittingstall. Famous for making paté out of placenta and dining on such delicacies as squirrel and rook in his TV programmes, he has made a name for himself as a cook on the wild side. So perhaps it is not surprising that his first ambition was not to spend his life inside a kitchen but in the great outdoors because, he says, he 'wanted to be David Attenborough'.A stint in the renowned River Cafe in London, however, set him on his way to establishing his own waterside haven for food lovers, his River Cottage in Dorset. From there, he has followed his passion for the environment by campaigning for ethically-produced food, including championing a creature not normally given time on our small screens - the humble supermarket chicken.[Taken from the original programme material for this archive edition of Desert Island Discs]Favourite track: Love Reign O'er Me by The Who Book: Moby Dick by Herman Melville Luxury: Full set of Scuba gear.

Kirsty Young's castaway is the food writer and cook Hugh Fearnley-Whittingstall. Famous for making paté out of placenta and dining on such delicacies as squirrel and rook in his TV programmes, he has made a name for himself as a cook on the wild side. So perhaps it is not surprising that his first ambition was not to spend his life inside a kitchen but in the great outdoors because, he says, he 'wanted to be David Attenborough'. A stint in the renowned River Cafe in London, however, set him on his way to establishing his own waterside haven for food lovers, his River Cottage in Dorset. From there, he has followed his passion for the environment by campaigning for ethically-produced food, including championing a creature not normally given time on our small screens - the humble supermarket chicken. [Taken from the original programme material for this archive edition of Desert Island Discs] Favourite track: Love Reign O'er Me by The Who Book: Moby Dick by Herman Melville Luxury: Full set of Scuba gear.