Podcasts about Joanna Blythman

In this episode I have a chat with one of my heroes when I started my wellness journey, Award winning Journalist and Author, Joanna Blythman. In this episode we chat about the processed food industry, Her experience in investigating how Ultra processed food is made and the importance of whole foods. We also have a chat about George Orwell and her experience of her visit to the West bank in Palestine in 2009

We signed off with immunologist Professor Paul Moynagh, who has been with us most every week since the outbreak of the pandemic. Joanna Blythman believes we're paying the price for what has now been proven to be food fallacies! The most incredible woman, Eileen Rushe, was laid to rest yesterday - today we paid her a most deserving tribute. Fr Noel Kehoe invited listeners to partake in this year's online Novena to St. Gerard and our Gerard has selected Mary Black as his Artist of the Week... See acast.com/privacy for privacy and opt-out information.

A lot of people have ideas that they think would make things better, but few progress beyond the daydream of what if?  My guest in this show had an idea that she just couldn't shake, and after enrolling her sister, they set off on an adventure to make it real.  Today, ​​Ruth Anslow is a social entrepreneur and a keen advocate of doing business for social benefit, beyond just making profit. In 2010 she decided to take on supermarkets and co founded HISBE Food with her sister, Amy. HISBE is a supermarket chain with a difference, built on a social enterprise business model and designed to support a sustainable future for food and farming.  Alongside running HISBE, Ruth co founded The Good Business Club, to connect entrepreneurs who are starting, running and growing a “business for good” with the support and resources they need. In 2019 she started “HISBE Bootcamp,” to equip the next generation of food rebels to follow in HISBEs footsteps and launch their own change-making shops and brands. In this show Ruth is sharing tips for how to get your idea off the ground, including how she used TEDx and speaking to spread the message. Enjoy!   What you'll learn: What drove Ruth to completely change her career trajectory. The story of how HISBE came to be born. What thoughts and feelings Ruth had about challenging the status quo. The eight values that shape HISBE and the difficulties living those values and making a business sustainable. How Ruth is creating a movement and getting the message out there. Why Ruth didn't launch the company for three years and what she did to build desire and momentum during this time. The role that speaking has played in sharing her mission. How Ruth put her TEDx talk together Tips for getting started if you see something is flawed and could be done better.   All things Ruth: https://hisbe.co.uk https://www.facebook.com/HISBEFood https://www.instagram.com/hisbe_food https://twitter.com/HISBE_Food https://www.linkedin.com/in/ruth-anslow-97ba4b3/  https://www.youtube.com/watch?v=nLCE0zGqy3Q Books:  Shopped! (The Shocking Power of the British Supermarkets by Joanna Blythman  Body and Soul by Anita Roddick   Resources: https://www.facebook.com/groups/thespeakingclub/ https://www.saraharcher.co.uk/challenge  https://www.facebook.com/SarahArcherSpeak/ https://www.saraharcher.co.uk https://www.standoutpitch.com   Thanks for listening!   To share your thoughts:                                                       leave a comment below.     Share this show on Twitter, Facebook or LinkedIn. To help the show out:     Leave an honest review on iTunes. Your ratings and review really help get the word out and I read each one.     Subscribe on iTunes.

Hospitality and hostility come from a common root, according to the writer Priya Basil. In her latest book, Be My Guest, she explores the diverse meaning of the Indo-European word ‘ghos-ti’ which combines host, guest and stranger. She tells Kirsty Wark how breaking bread together is a way of breaking down barriers. Shamil Thakrar is the co-founder of the award-winning restaurant chain, Dishoom. He traces the roots of the restaurant’s success, looking back to the sights, sounds and tastes of the much-loved cosmopolitan Bombay of his childhood. While Thakrar’s father and uncle established the food company, Tilda Rice, when they arrived in London in the 1970s, Thomas Harding’s relatives came to Britain in the early 1800s and went on to create the largest catering company in the world: J. Lyons. In Legacy, Harding, looks at how Lyons tea rooms became a fixture on every high street in the country, transforming the way we eat and drink, and democratising eating out. Lyons pioneered different processed foods, from coffee to ice cream. Food writer Joanna Blythman sees processed food as the biggest peril to our health today. She worries that in the rush to adopt a plant-based diet, we will swap nutritious red meat for meat substitutes full of gum and other additives. Blythman also challenges the idea that only by giving up meat can we save our planet from climate change, Producer: Katy Hickman

A powerful colossus is controlling most of what we eat. Who has the guts to take it on? Emily Thomas meets three people who have gone up against the food industry. From following trucks across Thailand to expose slavery in the fishing industry, to going undercover in Europe to reveal the hidden ingredients in processed food, to finding their phones have been infiltrated by spyware, these are people prepared to take risks. They talk about what it feels like to have such a powerful opponent, why they’re prepared to go to such lengths, and how the consumer needs to be vigilant. Our guests are Joanna Blythman, journalist and author, Alejandro Calvillo, director of El Poder del Consumidor, a consumer rights organisation in Mexico, and Margie Mason, investigative reporter for The Associated Press. (Photo: Man carved out of orange peel. Credit: Getty Images)

We have a national passion for crisps. Every week, on average, each person in Britain eats 4 bags of crisps - a staggering 240 million bags a week. This is a good moment to look more closely at crisps, since this year they celebrate their bicentenary. It's 200 years since the eccentric Dr William Kitchiner published "The Cook's Oracle", a best-seller in its day, with the first recorded crisps recipe. But quite what made them such a part of British life it's hard to say. In search of answers, Sheila Dillon is allowed a rare visit to the Walkers crisps factory in Leicester to meet people whose job it is to taste crisps all day long. What new flavours are in the pipeline? She hears from schoolchildren about why they insist on crisps in their lunchbox, and from twenty-somethings spending a wild Friday night at a "bottomless crisps party" in a Birmingham bar with all the crisps you can eat. She meets Charles Spence, Professor of Psychology at Oxford, who won an "Ignobel Prize" for his "sonic experiments" with crisps, and talks to Dr Sara Lodge, historian of the crisp, who believes crisps are a symbol of proud British individualism: the individual bag of crisps is on a par with other national icons like the mini or the red telephone box. More disturbingly, Sheila discovers from investigative reporter Joanna Blythman what is actually in crisps and what this gargantuan national consumption might be doing to our health. Producer Elizabeth Burke Presenter Sheila Dillon.

You've cast your nominations in the thousands. Now it's time to reveal who's in the running in the BBC Food & Farming Awards 2017. Judges including Giorgio Locatelli, Joanna Blythman, Allegra McEvedy, Stefan Gates, Romy Gill and Gill Meller help Sheila Dillon to reveal this year's finalists. They prepare to embark on journeys which will take them up and down the UK in search of the best British food and farming the country has to offer. Presented by Sheila Dillon Produced by Clare Salisbury.

For this show, I'm turning my attention to America's all-time favorite food:  pizza.  Americans spend an annual $37 billion on frozen pizza; that's one-third of the global market.  The average American family eats pizza at home 30 times a year, about once every 2 weeks, and we eat 3 billion pizzas each year.  That's a lotta pizza!  I selected two frozen pizzas for comparison:  Red Baron's Classic Crust Supreme Pizza and its natural, meatless, and organic counterpart, Amy's Italian Sausage, Mushroom & Olive Pizza.  How do these products compare?  Which is costlier, which is healthier, and which one should you expose your body to?  Along the way, we'll learn some food history, as well as get exposed to a few new food ingredients. Ingredient-of-the-Day:  none for this episode   Show Notes: To Contact Show:  foodlabelsrevealed@gmail.com The podcast can be subscribed to at the iTunes store.  Search under Food Labels Revealed. Book Reference: Swallow This: Serving Up the Food Industry's Darkest Secrets by Joanna Blythman http://tinyurl.com/jzfvxv5

Investigative journalist Joanna Blythman, author of the brilliant exposé Swallow This, joins us to discuss what’s going on behind the scenes with ingredients in the products we buy in the supermarket. Even healthy-looking products that look like there are no additional ingredients can be a source of chemical contaminants that may be destructive to our health. In this discussion we focus on the gap between regulation and the reality of what you’re getting when you buy both ultra-processed products as well as some goods that might not even look all that “processed”...and we ask the question - how much do you really want to trust your health to a largely self-regulated packaged goods industry?

Food that has been processed, packaged, flavoured and often pre-cooked for us has increasingly become a normal part of everyday life around the globe. But what is the rise and rise of convenience food really doing to us? Many argue it is the root cause of spiralling obesity and diabetes rates, but could we survive without it and feed the world in the process? Manuela Saragosa chews over the issues with a global panel of experts: Award-winning investigative journalist Joanna Blythman, author of Swallow This: Serving Up the Food Industry's Darkest Secrets; Jean-Claude Moubarac, an anthropologist and researcher in nutrition specialising in the effect of processed foods; Food journalist Mark Schatzker, author of The Dorito Effect: The Surprising New Truth About Food and Flavor. Plus, we travel to China to look at the cultural impact of ‘western’ food. And, historian Rachel Laudan tells us why processed food is at the very heart of what makes us human. (Photo: Supermarket aisles. Credit: Thinkstock)

Hello, and welcome to the 4th Estate podcast. This week, we were lucky enough to have Britain's leading investigate food journalist Joanna Blythman in the studio answering your questions. Do you know the best butter substitute when baking? Should we avid supermarkets altogether? What's best; organic meat from the supermarket, or should we avoid supermarkets completely? And what's the ideal balanced breakfast? Have a listen, as Joanna answers all of these questions and more... Part two will be out in a fortnight. Enjoy.

Sheila Dillon and guests reflect on a year of cookery and food books. Sheila is joined in the studio by Bee Wilson, historian and food writer who's about to publish First Bite: How We Learn to Eat, journalist and food writer Alex Renton, and Features Editor at trade magazine The Bookseller, Tom Tivnan. Tim Hayward meets chef Magnus Nilsson - who has just completed a nearly 800-page work called The Nordic Cook Book, the result of an almost Herculean effort to tell the food stories of a vast region. Sharing some of their standout books of the year are Xanthe Clay, Joanna Blythman, Gillian Carter and Diana Henry. Presenter: Sheila Dillon Producer: Rich Ward.

Rachael Kealy reviews Elbow Lane in Cork. Brian Nolan reveals the ingredients of Nobo – a dairy and gluten free ice cream. Clodagh McKenna discusses her pop up in London’s Selfridges, her new book the forthcoming seaweed festival in Ballybunion, Co Kerry and previews the May issue of Easyfood Magazine. Joanna Blythman tells Sharon about her new book “Swallow This – Serving Up the Food Industry’s Darkest Secrets”

Joanna Blythman is the leading food investigative journalist in Europe. In this interview, she talks to John McKenna about her new book, "Swallow This".

In this issue of our podcast, Takeaway, John McKenna interviews investigative food journalist Joanna Blythman, and talks about her new book Swallow This. Read other stories in Megabites...

For over a decade consumers have become finely attuned to E-numbers, flavourings, colourings and additives in our food. Food manufacturers have changed the way they do things in pursuit of 'clean label' - a more natural sounding ingredients list. But do we fully understand the new processes involved, the terms used and how safe they really are?Sheila Dillon talks to Joanna Blythman, in her first broadcast interview about her new book 'Swallow This' in which she investigates some of the processes involved in making products taste and look good and last longer and her concerns about the ingredients and the secrecy that often surrounds them. We hear reports from food development teams about how they find new ways to produce food and ask the regulators if we can be sure they're safe.Photo by Alan Peebles.

A review of cookbooks and food writing of 2014. Sheila Dillon is joined to discuss the year in books by Allan Jenkins, editor of Observer Food Monthly, investigative journalist Joanna Blythman and blogger Alex Ryder aka Gingey Bites.Sheila also hears from publisher Sarah Lavelle about this year's sales. And cookery writer Diana Henry talks about her addiction to cookbooks.Presented by Sheila Dillon and produced in Bristol by Emma Weatherill.

Tom Heap investigates the latest developments in GM technology. He visits the University of Edinburgh's Roslin Institute for the latest on precision genome engineering in animals and discovers the story behind "Pig 26", the first genetically-modified pig. Scientist Bruce Whitelaw tells Tom Heap that Pig 26 has been genetically 'edited' with the hope that scientists at Roslin can create pigs that are resistant to African Swine Fever, an aggressive disease that is fatal to pigs. It's currently virulent in Russia and there's no reason why the disease couldn't arrive in the UK. Tom also meets Helen Sang who is currently working on breeding resistance to avian flu into chickens using genetic modification. Despite the fact the GM technology is being used, according to the scientists Tom meets, to improve animal welfare by making animals disease resistant, will GM technology ever be accepted by the public in the UK? We also hear from commentators from the USA, where a GM salmon is set to hit the supermarket shelves this year, and journalist and author Joanna Blythman believes that it is unlikely that a similar product would ever reach the shelves in the UK. Presenter: Tom Heap Producer: Martin Poyntz-Roberts.

We are going through an unprecedented change in how we eat. Developing countries are moving away from traditional diets, and all over the world new types of foodstuffs are edging out foods that have been consumed for centuries. Is this a change for the better, what is driving this change, and how well do we understand what the implications are?Two influential thinkers - Michael Pollan in the USA and Joanna Blythman in Britain - have written books that, at a time when food choices and dietary advice seem ever more complicated, offer a cry for simplicity. The most populous nation on the planet - China - is undergoing its own rapid transition. Could the glamour of the western diet really threaten such an ancient and unique food culture?Sheila talks to Michael, Joanna and the food writer and expert on Chinese food, Fuchsia Dunlop, about the food that we eat.Producer: Rich Ward.

--{ Depop Machinations of Connected Foundations: "Much of World's ills, Cause of Frustrations, Come from NGO Demands, Funded by Big Foundations, Sustainable Development Sounds Nice and Logical, 'Til You Realize the Masses are Deemed Toxicological, World can Handle CO2 Exhaled by the Elite, Who Stifle Expulsions in Manners Discreet, Lesser Urchins Consume, to Their Betters' Dismay, Following Their Training, Designed by Bernays, Fact is, This System is Not Meant to Last, Post-Industrial Minions have Their Time Passed, A Brave New World now Using Deterrents, Destroying Cohesion and Breeding in Lesser Peasants, Large Fines for Having Children, Forced Abortion, In Totalitarian States, Offering No Option" © Alan Watt }-- Parallel Government (No Public Input), Technocrats, Dominant Minority - Federal Bureaucrats, Retirement Benefits and Training, Starting up NGOs, Town Councils. Club of Rome, Man as Enemy of Planet - CO2 / Global Warming / Climate Change (Facts Don't Matter), Reducing Birth Rate to Save World - NASA (Military) - Optimum Population Trust - Christopher Rapley - Lobbyists, Environmental Movement, Big Private Foundations, Massive Propaganda, Grants - Bronfmans and Alcan - "Foundations: Their Power and Influence" book, Reece Commission, Blend of West and Soviet - CFR / RIIA, Carroll Quigley's books - Fabian Socialism - "The Cultural Cold War" book - Rockefellers' 'Charitable' Work. FSA British Govt. Report on Organic Food, "Chemical-GMO is Just as Good" - Takeover of Resources, Food, Water and Energy. No National Sovereignty, Banking Information Shared Worldwide. Tamiflu Drug, Effects on Children. Imperative Propaganda Tool of Television, Degradation of Culture - TV to Reduce Birthrate in India. (Articles: ["Science chief: cut birthrate to save Earth" by Robin McKie (guardian.co.uk) - July 22, 2007.] ["Chris Rapley" (wikipedia.org).] ["Jesus College Oxford - News Archive 2007" [Scroll down to 'New Director of Science Museum, Professor Chris Rapley'] (jesus.ox.ac.uk).] ["Green Tracking Library - Index of Foundations" (undueinfluence.com).] ["Green Tracking Library - About Foundations" (undueinfluence.com).] ["A cancerous conspiracy to poison your faith in organic food" by Joanna Blythman (dailymail.co.uk) - July 31, 2009.] ["EU to renew US bank scrutiny deal" (newsvote.bbc.co.uk) - July 28, 2009.] ["Half of children suffer swine flu drug side-effects" (thisislondon.co.uk) - July 31, 2009.] ["Ghulam Nabi Azad says late-night TV will help slow India's birth rate" (timesonline.co.uk) - July 13, 2009.]) *Title/Poem and Dialogue Copyrighted Alan Watt - July 31, 2009 (Exempting Music, Literary Quotes, and Callers' Comments)