World leaders met in Rome to fix the food system. Dan Saladino reports on what happened at the United Nations summit and looks at some of the big ideas put forward for change.Produced and presented by Dan Saladino.

World leaders met in Rome to fix the food system. Dan Saladino reports on what happened at the United Nations summit and looks at some of the big ideas put forward for change. Produced and presented by Dan Saladino.

The Global Food System: Too Big to Change?

Mushrooms like Chaga, Reishi, Lion’s Mane and Turkey Tail are popping up all over the place at the moment, in supplements, powders, and even coffee. These are the so-called medicinal species of mushroom that have been used for centuries by our ancestors, and currently today in Traditional Chinese medicine. Sheila Dillon started taking these mushrooms a decade ago as part of diversifying her diet after becoming seriously ill, but they weren’t that easy to buy then. Now they seem to be everywhere. And some of the health claims you can find online attached to these medicinal species go way beyond what can currently be backed by modern science.In this programme Sheila finds out how medicinal mushrooms went from ancient wild food, to the latest hot health and wellness trend. We hear from Professor Nik Money, mycologist at Miami University in Ohio, about Lion’s Mane and what we currently know about the claims that it’s supposed to be good for our brains. To taste the freshest UK-grown medicinal species in the flesh, Sheila visits specialist mushroom grower Forest Fungi in Devon. And she has a mushroom coffee with Dr Emily Leeming, Scientific Researcher at Kings College London, to discuss mushroom supplements, and what we know about the nutritional benefits of mushrooms and their impact on the gut microbiome.Presented by Sheila Dillon and produced by Sophie Anton for BBC Audio in Bristol

Mushrooms like Chaga, Reishi, Lion’s Mane and Turkey Tail are popping up all over the place at the moment, in supplements, powders, and even coffee. These are the so-called medicinal species of mushroom that have been used for centuries by our ancestors, and currently today in Traditional Chinese medicine. Sheila Dillon started taking these mushrooms a decade ago as part of diversifying her diet after becoming seriously ill, but they weren’t that easy to buy then. Now they seem to be everywhere. And some of the health claims you can find online attached to these medicinal species go way beyond what can currently be backed by modern science. In this programme Sheila finds out how medicinal mushrooms went from ancient wild food, to the latest hot health and wellness trend. We hear from Professor Nik Money, mycologist at Miami University in Ohio, about Lion’s Mane and what we currently know about the claims that it’s supposed to be good for our brains. To taste the freshest UK-grown medicinal species in the flesh, Sheila visits specialist mushroom grower Forest Fungi in Devon. And she has a mushroom coffee with Dr Emily Leeming, Scientific Researcher at Kings College London, to discuss mushroom supplements, and what we know about the nutritional benefits of mushrooms and their impact on the gut microbiome. Presented by Sheila Dillon and produced by Sophie Anton for BBC Audio in Bristol

Medicinal mushrooms – magically good for our health?

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

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

Feeding Your Brain: A Users Guide.

Ultra-Processed Food makes up more than 50% of all calories consumed in the UK - but UPFs are being linked with obesity and disease, and there are calls for tougher regulations. In this programme, Sheila Dillon meets the Conservative MP for Stourbridge, Suzanne Webb, who says current government guidelines about healthy eating do not go far enough. She says regulators need to stop focussing on individual ingredients, and should focus on health outcomes.  The term Ultra-Processed Food, or UPF, was coined more than a decade ago to describe foods that are highly processed, contain many ingredients that are not found in ordinary kitchens and are often wrapped in plastic. They are most supermarket cereals, bread, ready-meals, ice-cream, fruit yoghurts and desserts. Diets high in these foods are being associated with several illnesses including obesity, cancer, depression and heart disease. Several countries are now advising consumers to limit their consumption of UPF, but in the UK there are no plans to change advice. Last week, the Government's scientific advisors on nutrition published a statement on (ultra-) processed foods and health, concluding that although research consistently associates increased consumption of UPFs with ill-health, there are uncertainties around the quality of the evidence available. The Government says it is already taking action to limit the consumption of foods that are high in salt, sugar and fat, which will include many UPFs. So it seems better research is needed - but as Sheila Dillon hears, researching in this area is painstakingly complex. Presented by Sheila DillonProduced in Bristol by Natalie Donovan

Ultra-Processed Food makes up more than 50% of all calories consumed in the UK - but UPFs are being linked with obesity and disease, and there are calls for tougher regulations. In this programme, Sheila Dillon meets the Conservative MP for Stourbridge, Suzanne Webb, who says current government guidelines about healthy eating do not go far enough. She says regulators need to stop focussing on individual ingredients, and should focus on health outcomes. The term Ultra-Processed Food, or UPF, was coined more than a decade ago to describe foods that are highly processed, contain many ingredients that are not found in ordinary kitchens and are often wrapped in plastic. They are most supermarket cereals, bread, ready-meals, ice-cream, fruit yoghurts and desserts. Diets high in these foods are being associated with several illnesses including obesity, cancer, depression and heart disease. Several countries are now advising consumers to limit their consumption of UPF, but in the UK there are no plans to change advice. Last week, the Government's scientific advisors on nutrition published a statement on (ultra-) processed foods and health, concluding that although research consistently associates increased consumption of UPFs with ill-health, there are uncertainties around the quality of the evidence available. The Government says it is already taking action to limit the consumption of foods that are high in salt, sugar and fat, which will include many UPFs. So it seems better research is needed - but as Sheila Dillon hears, researching in this area is painstakingly complex. Presented by Sheila Dillon Produced in Bristol by Natalie Donovan

UPF WTF?

The practice of smoking is one of the world’s oldest food preservation methods, but which techniques are catching fire today, while other processes risk being extinguished? We hear from producers bringing diverse barbecue and smoking techniques to new audiences, as well as those keeping traditional processes alive. Leyla Kazim visits Cue Point to hear from Mursal Saiq and Joshua Moroney about their unique ‘British Afghan Fusion BBQ’ that brings an inclusive style of smoking to a wider audience while drawing on diverse culinary heritages. Melissa Thompson, writer, cook and author of Motherland, discusses the central role smoke plays in Jamaican cuisine, and why food and history in the Caribbean are so intertwined. Author of the Barbecue Bible and Project Smoke, Steven Raichlen, traces the history of smoking from its Palaeolithic origins to present day, and argues that cooking with fire was one of the greatest technological advances in the history of humankind. Helen Graves, editor of Pit Magazine and author of Live Fire, explains why she has made it her mission to champion the broad range of diversity in open fire cooking, and the reasons she tends not to follow the trend of US-style barbecue. Producer Robbie Armstrong heads to Fèis Ìle, Islay’s annual whisky and music festival, to hear about the renaissance of peated whiskies with Ardbeg’s visitor centre manager Jackie Thompson. He speaks to Arbroath smokie producer Iain R. Spink about reviving ancient methods on the verge of being snuffed out. Christian Stevenson, better known as DJ BBQ, tracks the popularity of US grilling and smoking in the UK. Leyla and Robbie sit down to taste some smoky drinks, while pondering the future of traditional methods, and how to balance the world’s love for peated whiskies with peatland restoration. Leyla discovers that while some processes born out of necessity may be less popular today, it’s clear the practice of smoking is showing no signs of dissipating. Presented by Leyla Kazim. Produced by Robbie Armstrong.

The practice of smoking is one of the world’s oldest food preservation methods, but which techniques are catching fire today, while other processes risk being extinguished? We hear from producers bringing diverse barbecue and smoking techniques to new audiences, as well as those keeping traditional processes alive. Leyla Kazim visits Cue Point to hear from Mursal Saiq and Joshua Moroney about their unique ‘British Afghan Fusion BBQ’ that brings an inclusive style of smoking to a wider audience while drawing on diverse culinary heritages. Melissa Thompson, writer, cook and author of Motherland, discusses the central role smoke plays in Jamaican cuisine, and why food and history in the Caribbean are so intertwined. Author of the Barbecue Bible and Project Smoke, Steven Raichlen, traces the history of smoking from its Palaeolithic origins to present day, and argues that cooking with fire was one of the greatest technological advances in the history of humankind. Helen Graves, editor of Pit Magazine and author of Live Fire, explains why she has made it her mission to champion the broad range of diversity in open fire cooking, and the reasons she tends not to follow the trend of US-style barbecue. Producer Robbie Armstrong heads to Fèis Ìle, Islay’s annual whisky and music festival, to hear about the renaissance of peated whiskies with Ardbeg’s visitor centre manager Jackie Thompson. He speaks to Arbroath smokie producer Iain R. Spink about reviving ancient methods on the verge of being snuffed out. Christian Stevenson, better known as DJ BBQ, tracks the popularity of US grilling and smoking in the UK. Leyla and Robbie sit down to taste some smoky drinks, while pondering the future of traditional methods, and how to balance the world’s love for peated whiskies with peatland restoration. Leyla discovers that while some processes born out of necessity may be less popular today, it’s clear the practice of smoking is showing no signs of dissipating. Presented by Leyla Kazim. Produced by Robbie Armstrong.

Smoke, Fire and Flame: Trends v Tradition

Dan Saladino hears from the bakers in Ukraine supplying fresh bread to the frontline, and journalist Felicity Spector travels across the country to visit the bakeries supplying people in need, the elderly, displaced and soldiers.Produced by Dan Saladino.

Dan Saladino hears from the bakers in Ukraine supplying fresh bread to the frontline, and journalist Felicity Spector travels across the country to visit the bakeries supplying people in need, the elderly, displaced and soldiers. Produced by Dan Saladino.

Bread, Baking, War and Ukraine

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

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

The Wild Venison Project

Italy is famous the world over for its delicious food and beautiful countryside.  The two come together in the form of the agriturismo, a type of farm-stay where the food – produced on the farm itself – takes centre stage.  Agritourism there has been hugely successful since it was first established in the 1980s as a way to make small farms viable.  It now contributes around 1.9 billion euros to the Italian economy every year.Agritourism is in its infancy in the UK, where a young generation of chefs have decamped from the city to the countryside to take on farms, and ensure they have absolute control over how their ingredients are sourced.Jaega Wise visits Coombeshead Farm in Cornwall, where guests can eat, sleep and explore where their food comes from and understand how it’s produced.  The farm is managed by Tom Adams, who previously ran a successful food truck and restaurant in London.She also talks to Hugo Guest and his wife Olive, who again left London behind to set up a farm restaurant and guest house in Devon.  They discuss the influence of Italian agritourism on their venture, which opened just after the Covid-19 lockdowns.We hear the thoughts of Gabriella Parkes, a researcher in rural tourism from Harper Adams University, on how the pandemic gave a boost to rural tourism and an interest in locally produced food. Caroline Millar from Scottish Agritourism and the Global Agritourism Network tells the programme how Scotland aims to take inspiration from Italy for its own burgeoning agritourism industry.Jaega discusses with chefs Dan Cox and Hugo Harrison the lengths they and others have gone to in order to chase the perfect produce.   She also talks to Tom Adams, Dan Cox and Hugo Harrison about the cost of establishing this kind of enterprise, and whether it’s inevitable that these places remain accessible only to wealthy people.Finally, hotel critic Fiona Duncan sums up why staying and eating on a farm – as in Italy – is a truly immersive experience, and how more of these could invigorate the UK’s restaurant and hotel scene.Presented by Jaega Wise.Produced by Fiona Clampin.

Italy is famous the world over for its delicious food and beautiful countryside. The two come together in the form of the agriturismo, a type of farm-stay where the food – produced on the farm itself – takes centre stage. Agritourism there has been hugely successful since it was first established in the 1980s as a way to make small farms viable. It now contributes around 1.9 billion euros to the Italian economy every year. Agritourism is in its infancy in the UK, where a young generation of chefs have decamped from the city to the countryside to take on farms, and ensure they have absolute control over how their ingredients are sourced. Jaega Wise visits Coombeshead Farm in Cornwall, where guests can eat, sleep and explore where their food comes from and understand how it’s produced. The farm is managed by Tom Adams, who previously ran a successful food truck and restaurant in London. She also talks to Hugo Guest and his wife Olive, who again left London behind to set up a farm restaurant and guest house in Devon. They discuss the influence of Italian agritourism on their venture, which opened just after the Covid-19 lockdowns. We hear the thoughts of Gabriella Parkes, a researcher in rural tourism from Harper Adams University, on how the pandemic gave a boost to rural tourism and an interest in locally produced food. Caroline Millar from Scottish Agritourism and the Global Agritourism Network tells the programme how Scotland aims to take inspiration from Italy for its own burgeoning agritourism industry. Jaega discusses with chefs Dan Cox and Hugo Harrison the lengths they and others have gone to in order to chase the perfect produce. She also talks to Tom Adams, Dan Cox and Hugo Harrison about the cost of establishing this kind of enterprise, and whether it’s inevitable that these places remain accessible only to wealthy people. Finally, hotel critic Fiona Duncan sums up why staying and eating on a farm – as in Italy – is a truly immersive experience, and how more of these could invigorate the UK’s restaurant and hotel scene. Presented by Jaega Wise. Produced by Fiona Clampin.

Agritourism: Italian-inspired hospitality in the UK

The diets of children in the UK are now mostly made up of ultra-processed food, so can we learn from the French in how they teach children healthy eating habits? Sheila Dillon finds out.Presented by Sheila Dillon and produced by Sophie Anton for BBC Audio in Bristol

The diets of children in the UK are now mostly made up of ultra-processed food, so can we learn from the French in how they teach children healthy eating habits? Sheila Dillon finds out. Presented by Sheila Dillon and produced by Sophie Anton for BBC Audio in Bristol

Learning to Eat Part 2 – How the French do it

Sheila Dillon explores how food habits are formed in the early years, and how parents and nurseries are coping with a food environment full of unhealthy ultra-processed food.Presented by Sheila Dillon and produced by Sophie Anton for BBC Audio in Bristol

Sheila Dillon explores how food habits are formed in the early years, and how parents and nurseries are coping with a food environment full of unhealthy ultra-processed food. Presented by Sheila Dillon and produced by Sophie Anton for BBC Audio in Bristol

Learning to Eat Part 1 – Do Kids Need Special Food?

Investigating every aspect of the food we eat

From Nobel winners to great innovators, Dan Saladino explores the history of prize-winning food ideas that changed the world, including researchers who uncovered the secrets of our stomachs to the plant breeds transforming the future of wheat.Nominations are now open for this year's BBC Food and Farming Awards until June 19th, including Best Innovation which was created to celebrate ideas that will make food production better for us and for the planet.For more than a century, and around the world, ground-breaking ideas linked to food have featured in awards and prizes, from Ivan Pavlov's research on our digestive system through to Norman Borlaug's efforts to increase food production with crop breeding in the 1960s. Both received a Nobel Prize. In more recent years awards have been created to find solutions to some of the biggest challenges we face in food and farming. The former chef of the Swedish restaurant Faviken, Magnus Nilsson now oversees the Food Planet Prize, the world's biggest environmental prize. He tells Dan about previous winners who have created solutions to plastics in our oceans and the problem of abandoned fishing equipment, so called 'ghost nets' and also a project in Africa providing refrigeration to farmers which is resulting in a dramatic reduction in food waste.Another award winner in the programme is Heidi Kuhn, founder of Roots of Peace. This year she was recognised by the US based World Food Prize for decades of work helping to clear mines from regions impacted by conflict and return the land to food production.           Produced and presented by Dan Saladino.

From Nobel winners to great innovators, Dan Saladino explores the history of prize-winning food ideas that changed the world, including researchers who uncovered the secrets of our stomachs to the plant breeds transforming the future of wheat. Nominations are now open for this year's BBC Food and Farming Awards until June 19th, including Best Innovation which was created to celebrate ideas that will make food production better for us and for the planet. For more than a century, and around the world, ground-breaking ideas linked to food have featured in awards and prizes, from Ivan Pavlov's research on our digestive system through to Norman Borlaug's efforts to increase food production with crop breeding in the 1960s. Both received a Nobel Prize. In more recent years awards have been created to find solutions to some of the biggest challenges we face in food and farming. The former chef of the Swedish restaurant Faviken, Magnus Nilsson now oversees the Food Planet Prize, the world's biggest environmental prize. He tells Dan about previous winners who have created solutions to plastics in our oceans and the problem of abandoned fishing equipment, so called 'ghost nets' and also a project in Africa providing refrigeration to farmers which is resulting in a dramatic reduction in food waste. Another award winner in the programme is Heidi Kuhn, founder of Roots of Peace. This year she was recognised by the US based World Food Prize for decades of work helping to clear mines from regions impacted by conflict and return the land to food production. Produced and presented by Dan Saladino.

Pavlov to Plant Breeding: Food Prizes that Changed the World.

The BBC Food and Farming Awards are back for 2023 and now is the time to get nominating. This year the judging will be lead by former Masterchef winner, and founder of the Mexican restaurant chain, Thomasina Miers. In this programme, Jaega Wise meets Thomasina at one of her London restaurants to discuss how she plans to approach judging, and she chats to Sheila Dillon about how the awards came about, and why she believes they are still so vital. This year the awards will all have a climate first theme, plus listen out for an announcement of a brand new award for 2023. You can nominate people and businesses you know and love for the BBC Food &amp; Farming Awards, just visit bbc.co.uk/foodawards where you can also find the terms and privacy notice. Nominations close 19 June at 23:59Presented by Jaega WiseProduced in Bristol by Natalie Donovan

The BBC Food and Farming Awards are back for 2023 and now is the time to get nominating. This year the judging will be lead by former Masterchef winner, and founder of the Mexican restaurant chain, Thomasina Miers. In this programme, Jaega Wise meets Thomasina at one of her London restaurants to discuss how she plans to approach judging, and she chats to Sheila Dillon about how the awards came about, and why she believes they are still so vital. This year the awards will all have a climate first theme, plus listen out for an announcement of a brand new award for 2023. You can nominate people and businesses you know and love for the BBC Food &amp; Farming Awards, just visit <a href="http://bbc.co.uk/foodawards" rel="nofollow" target="_blank">bbc.co.uk/foodawards</a> where you can also find the terms and privacy notice. Nominations close 19 June at 23:59 Presented by Jaega Wise Produced in Bristol by Natalie Donovan

The Awards Return

Leyla Kazim examines the growing influence apps, maps and lists are having on restaurant recommendations, food writing and the way we eat.  Leyla sits down for lunch with Michael O’Shea from the restaurant recommendation app Jacapo, ‘the social network for people who love food,’ to hear why he thinks apps like his have the potential to reshape the way people find new places to eat.  She meets Jonathan Nunn from online magazine Vittles in Green Lanes, North London, where they discuss the rapid trajectory of lists and map-based recommendations, and what these developments mean for the changing landscape of food media in the UK.  We get the thoughts of three restaurant critics on the subject: The Telegraph’s William Sitwell, The Evening Standard’s Jimi Famurewa and Elite Traveler magazine’s Andy Hayler.  In Glasgow producer Robbie Armstrong meets Julie Lin at her restaurant Ga Ga, where she talks about the way apps and tech now give restaurateurs instant feedback, and why she welcomes the social media reviewer as much as the classic critic.   In Edinburgh, Robbie sits down for lunch with The Times Scotland Restaurant critic Chitra Ramaswamy to hear why she welcomes the democratisation of food reviewing. She outlines why critics continue to play a crucial role, and explains the ethics behind her approach to criticism.  Social media influencers mvlondonreviews discuss the blurred lines that can emerge between restaurants and social media reviewers, and the reasons they set clear boundaries before a review.  Finally, The Palmerston’s James Snowdon recounts the game-changing power a restaurant critic still holds.    Presented by Leyla Kazim. Produced by Robbie Armstrong.

Leyla Kazim examines the growing influence apps, maps and lists are having on restaurant recommendations, food writing and the way we eat. Leyla sits down for lunch with Michael O’Shea from the restaurant recommendation app Jacapo, ‘the social network for people who love food,’ to hear why he thinks apps like his have the potential to reshape the way people find new places to eat. She meets Jonathan Nunn from online magazine Vittles in Green Lanes, North London, where they discuss the rapid trajectory of lists and map-based recommendations, and what these developments mean for the changing landscape of food media in the UK. We get the thoughts of three restaurant critics on the subject: The Telegraph’s William Sitwell, The Evening Standard’s Jimi Famurewa and Elite Traveler magazine’s Andy Hayler. In Glasgow producer Robbie Armstrong meets Julie Lin at her restaurant Ga Ga, where she talks about the way apps and tech now give restaurateurs instant feedback, and why she welcomes the social media reviewer as much as the classic critic. In Edinburgh, Robbie sits down for lunch with The Times Scotland Restaurant critic Chitra Ramaswamy to hear why she welcomes the democratisation of food reviewing. She outlines why critics continue to play a crucial role, and explains the ethics behind her approach to criticism. Social media influencers mvlondonreviews discuss the blurred lines that can emerge between restaurants and social media reviewers, and the reasons they set clear boundaries before a review. Finally, The Palmerston’s James Snowdon recounts the game-changing power a restaurant critic still holds. Presented by Leyla Kazim. Produced by Robbie Armstrong.

Tech, TikTok and the Future of Food Writing

Can you eat like a hunter-gatherer in 21st Century Britain? Dan Saladino meets a group of people doing exactly that to see how their bodies change during the three-month experiment.Produced and presented by Dan Saladino.

Can you eat like a hunter-gatherer in 21st Century Britain? Dan Saladino meets a group of people doing exactly that to see how their bodies change during the three-month experiment. Produced and presented by Dan Saladino.

Eating Wild

As people around the country gather to celebrate the coronation of King Charles III, Jaega Wise finds out how food is bringing communities together. Jaega joins a community lunch in Kidlington, run by the Cherwell Collective, to talk to its founder, Emily Connally, about their coronation lunch. She also asks Lucy Scott of the pay-as-you-can bakery Lil’s Parlour in Birmingham, all about why she wanted to bring her community together around food to celebrate the big day.Also in the programme, food historian, Polly Russell, discusses how food has been used to mark coronations from the 1500s to today, and chef Ken Hom talks us through the inspiration for his coronation lamb dish.Presented by Jaega Wise and produced by Sophie Anton for BBC Audio in Bristol

As people around the country gather to celebrate the coronation of King Charles III, Jaega Wise finds out how food is bringing communities together. Jaega joins a community lunch in Kidlington, run by the Cherwell Collective, to talk to its founder, Emily Connally, about their coronation lunch. She also asks Lucy Scott of the pay-as-you-can bakery Lil’s Parlour in Birmingham, all about why she wanted to bring her community together around food to celebrate the big day. Also in the programme, food historian, Polly Russell, discusses how food has been used to mark coronations from the 1500s to today, and chef Ken Hom talks us through the inspiration for his coronation lamb dish. Presented by Jaega Wise and produced by Sophie Anton for BBC Audio in Bristol

Coronation 2023 – How is Food Bringing us Together?

Traditional cafes, greasy spoon cafes - have been a fixture of our highstreets for at least a century, providing sustenance for those looking for something cheap and cheerful.But for a long time, they have been in decline for a number of reasons, tough competition from chains, our changing tastes and work patterns. From the early 2000s people have been calling curtains for the cafe, but, with inflation, the cost of energy and a crisis in hospitality staffing, things are looking as bad as ever.In three meals in three different locations across the country Leyla Kazim celebrates the greasy spoon.She start with breakfast with Guardian columnist, author and fry up expert Felicity Cloake in Bournville Cafe, Birmingham. In her book "Red Sauce Brown Sauce" Felicity explores why the fry up is so important to the British psyche by traveling the country.For lunch, she chats to her dad who owned caffs when she was growing up in Kaz's Kitchen in Woowhich. They talk about how owning a cafe has changed over time.She’s in Liverpool for dinner meeting Isaac Rangaswami who runs the caffs_not_cafes instagram page in Chinese caff San's Cafe. Isaac celebrates classic cafes and inexpensive restaurants, mostly in London. There is also thoughts on the possible decline of tradespeople eating in cafes from Nick Knowles and some familiar voices tell us their all time favourite places to get a fry up:Krishnan Guru-Murthy, Angela Hui, William Sitwell, Paula Mcintyre and Henry JeffreysPresenter: Leyla KazimProducer: Sam Grist

Traditional cafes, greasy spoon cafes - have been a fixture of our highstreets for at least a century, providing sustenance for those looking for something cheap and cheerful. But for a long time, they have been in decline for a number of reasons, tough competition from chains, our changing tastes and work patterns. From the early 2000s people have been calling curtains for the cafe, but, with inflation, the cost of energy and a crisis in hospitality staffing, things are looking as bad as ever. In three meals in three different locations across the country Leyla Kazim celebrates the greasy spoon. She start with breakfast with Guardian columnist, author and fry up expert Felicity Cloake in Bournville Cafe, Birmingham. In her book "Red Sauce Brown Sauce" Felicity explores why the fry up is so important to the British psyche by traveling the country. For lunch, she chats to her dad who owned caffs when she was growing up in Kaz's Kitchen in Woowhich. They talk about how owning a cafe has changed over time. She’s in Liverpool for dinner meeting Isaac Rangaswami who runs the caffs_not_cafes instagram page in Chinese caff San's Cafe. Isaac celebrates classic cafes and inexpensive restaurants, mostly in London. There is also thoughts on the possible decline of tradespeople eating in cafes from Nick Knowles and some familiar voices tell us their all time favourite places to get a fry up: Krishnan Guru-Murthy, Angela Hui, William Sitwell, Paula Mcintyre and Henry Jeffreys Presenter: Leyla Kazim Producer: Sam Grist

Conversations in cafes: all hail the greasy spoon

Joris Minne, Northern Ireland's most respected food critic, takes Jaega Wise on a culinary expedition to show how the politics of peace have helped revolutionise the local food scene.He remembers how the Troubles destroyed the night time economy and forced the majority of the region's restaruants to pull down the shutters during the 1970's and 80's. He describes how the Good Friday Agreement, signed twenty five years ago this month, persuaded a group of pioneering chefs to open new restaurants, which encouraged people to start eating out again and to appreciate the value of home grown produce.Today, Belfast boasts three Michelin starred restaurants; there's a proliferation of cafes and coffee shops; many pubs pride themselves on fresh seasonal menus and there are food trucks everywhere, serving a huge variety of dishes. Joris introduces Jaega to one of those pioneering chefs, Nick Price, who opened a wine bar in a derelict part of Belfast in the early 1990s.  The area has developed into the Cathedral Quarter – the centre of the city's nightlife.  Jaega meets Michele Shirlow, who founded Food NI, an association which promotes local food and helps producers expand their markets. In Derry/Londonderry, Northern Ireland's second city, she visits the Walled City Brewery, with its own restaurant and tap room, established on the site of a former British Army base.  The brewery was opened by James Huey, who moved to Dublin at the height of the Troubles but was encouraged, by the peace process, to return to his home city to open his own business. Back in Belfast, Jaega gets the opportunity to taste some artisan dishes at one of Belfast's newest food ventures, Trademarket - a pop up food and retail market, housed in shipping containers in the city centre.  Joris says it's a trend driven by a new generation of young chefs and the power of social media - a sign of how much Belfast has caught up with the food culture in other parts of the United Kingdom.Finally, Jaega calls at the home of Zehara Hundito who runs a small takeway business,  A Taste of Ethiopia, from her kitchen. Zehara mixes her own spices and has found a way to make injera flatbread without the traditional Ethiopian teff flour.  She's planning to open her own shop and cafe -  a reflection of how the peace process has led many different nationalities to choose to live and work in Northern Ireland.....and bring their food customs.Joris acknowledges that Northern Ireland shares the same economic and social problems as other regions of the United Kingdom and he accepts that the peace process is not yet complete but he's confident that the worst of times are over and that the food revolution is here to stay.

Joris Minne, Northern Ireland's most respected food critic, takes Jaega Wise on a culinary expedition to show how the politics of peace have helped revolutionise the local food scene. He remembers how the Troubles destroyed the night time economy and forced the majority of the region's restaruants to pull down the shutters during the 1970's and 80's. He describes how the Good Friday Agreement, signed twenty five years ago this month, persuaded a group of pioneering chefs to open new restaurants, which encouraged people to start eating out again and to appreciate the value of home grown produce. Today, Belfast boasts three Michelin starred restaurants; there's a proliferation of cafes and coffee shops; many pubs pride themselves on fresh seasonal menus and there are food trucks everywhere, serving a huge variety of dishes. Joris introduces Jaega to one of those pioneering chefs, Nick Price, who opened a wine bar in a derelict part of Belfast in the early 1990s. The area has developed into the Cathedral Quarter – the centre of the city's nightlife. Jaega meets Michele Shirlow, who founded Food NI, an association which promotes local food and helps producers expand their markets. In Derry/Londonderry, Northern Ireland's second city, she visits the Walled City Brewery, with its own restaurant and tap room, established on the site of a former British Army base. The brewery was opened by James Huey, who moved to Dublin at the height of the Troubles but was encouraged, by the peace process, to return to his home city to open his own business. Back in Belfast, Jaega gets the opportunity to taste some artisan dishes at one of Belfast's newest food ventures, Trademarket - a pop up food and retail market, housed in shipping containers in the city centre. Joris says it's a trend driven by a new generation of young chefs and the power of social media - a sign of how much Belfast has caught up with the food culture in other parts of the United Kingdom. Finally, Jaega calls at the home of Zehara Hundito who runs a small takeway business, A Taste of Ethiopia, from her kitchen. Zehara mixes her own spices and has found a way to make injera flatbread without the traditional Ethiopian teff flour. She's planning to open her own shop and cafe - a reflection of how the peace process has led many different nationalities to choose to live and work in Northern Ireland.....and bring their food customs. Joris acknowledges that Northern Ireland shares the same economic and social problems as other regions of the United Kingdom and he accepts that the peace process is not yet complete but he's confident that the worst of times are over and that the food revolution is here to stay.

The Good Friday Food Revolution

Is hacking our biology the only solution left to an unhealthy food system and bad food culture? Produced and presented by Dan Saladino.

Is hacking our biology the only solution left to an unhealthy food system and bad food culture? Produced and presented by Dan Saladino.

Weight-loss drugs

Sheila Dillon delves into the world of fresh produce wholesale markets – an unseen part of the food system which has provided a steady supply of fruit and veg to greengrocers, corner shops and restaurants during the recent shortages in supermarkets. Could they be game changers in building a better, more secure food system in Britain?  Presented by Sheila Dillon and produced by Sophie Anton for BBC Audio in Bristol

Sheila Dillon delves into the world of fresh produce wholesale markets – an unseen part of the food system which has provided a steady supply of fruit and veg to greengrocers, corner shops and restaurants during the recent shortages in supermarkets. Could they be game changers in building a better, more secure food system in Britain? Presented by Sheila Dillon and produced by Sophie Anton for BBC Audio in Bristol

Secret Supply Lines – Fruit & Veg Under the Radar

Are we still a nation of pudding lovers and does pudding still matter? Join Sheila Dillon in her kitchen where she's joined by some of the UK's best pudding makers to share some of the secrets of great pudding, and why they matter to them. Olia Hercules makes a pudding from her childhood in Ukraine, a cheesecake made from the "cheese of all cheeses"; Regula Ysewijn bakes an early version of a Bakewell Pudding using apricot kernels and sweetmeats; Melissa Thompson brings Jamaican nostalgia into her own pudding invention, Guinness Punch Pie; Jeremy Lee cooks his Granny's Steamed Treacle Dumpling and chef Anna Higham who's book "The Last Bite" is a celebration of seasonal fruit puddings, makes a rice pudding with a rhubarb compote. So what it is about pudding that delights people so much? And why don't we eat them as much as we once did?  Sheila speaks to food historian, Ivan Day, who has spent a lifetime researching and recreating puddings from the past, to see what he makes of our relationship with them now.  Presented by Sheila DillonProduced in Bristol by Natalie Donovan

Are we still a nation of pudding lovers and does pudding still matter? Join Sheila Dillon in her kitchen where she's joined by some of the UK's best pudding makers to share some of the secrets of great pudding, and why they matter to them. Olia Hercules makes a pudding from her childhood in Ukraine, a cheesecake made from the "cheese of all cheeses"; Regula Ysewijn bakes an early version of a Bakewell Pudding using apricot kernels and sweetmeats; Melissa Thompson brings Jamaican nostalgia into her own pudding invention, Guinness Punch Pie; Jeremy Lee cooks his Granny's Steamed Treacle Dumpling and chef Anna Higham who's book "The Last Bite" is a celebration of seasonal fruit puddings, makes a rice pudding with a rhubarb compote. So what it is about pudding that delights people so much? And why don't we eat them as much as we once did? Sheila speaks to food historian, Ivan Day, who has spent a lifetime researching and recreating puddings from the past, to see what he makes of our relationship with them now. Presented by Sheila Dillon Produced in Bristol by Natalie Donovan

A Pudding Celebration

Interesting variety of subjects. I enjoyed the topics on chefs, blue fin tuna. The interview questions are great open-ended ones. I had to skip some of the 2018 episodes because host, a British woman, tends to have this intolerable dragging vocal fry.

Diverse Subjects, Skip the Vocal Fry

Love it

The Food Programme

Brewer and broadcaster Jaega Wise visits breweries where a progressive approach to employing people with learning disabilities is pouring away preconceptions. Helping tell the story is Michaela Overton, a brewer at Ignition in Sydenham, South London, a brewery founded to create meaningful work for people with learning disabilities, which has gone from glorified homebrew to running two taprooms selling their beers. In this programme, we follow their collaboration with London brewer Gipsy Hill to make a beer as part the Social Brew Collective. Jaega joins in the project teams up with Spotlight Brewing in Goole in East Yorkshire. There she meets Neil, Michael and Kev and Ric who are making beers with names like Undiagnosed and Spectrum to raise awareness of learning disabilities.Spotlight and Ignition are a taste of change to come but Jaega finds opportunities like these in the food industry are hard to come by for most people with learning disabilities so she meets Mencap's Natalie Duo to talk about her work training potential employers in the changes they can make to create a more accessible workplace. Presenter: Jaega WiseProducer: Tom Bonnett

Brewer and broadcaster Jaega Wise visits breweries where a progressive approach to employing people with learning disabilities is pouring away preconceptions. Helping tell the story is Michaela Overton, a brewer at Ignition in Sydenham, South London, a brewery founded to create meaningful work for people with learning disabilities, which has gone from glorified homebrew to running two taprooms selling their beers. In this programme, we follow their collaboration with London brewer Gipsy Hill to make a beer as part the Social Brew Collective. Jaega joins in the project teams up with Spotlight Brewing in Goole in East Yorkshire. There she meets Neil, Michael and Kev and Ric who are making beers with names like Undiagnosed and Spectrum to raise awareness of learning disabilities. Spotlight and Ignition are a taste of change to come but Jaega finds opportunities like these in the food industry are hard to come by for most people with learning disabilities so she meets Mencap's Natalie Duo to talk about her work training potential employers in the changes they can make to create a more accessible workplace. Presenter: Jaega Wise Producer: Tom Bonnett

Pints of progress: The brewers changing attitudes to learning disabilities

Joe Wicks

When Joe Wicks, the personal trainer, started making Instagram videos in his kitchen in 2014, he couldn't have imagined he'd become author of the second biggest selling UK cookbook of all time. He built a social media brand with millions of followers, nay disciples, on Instagram and YouTube who came for the quick healthy recipes and online fitness workouts.And then, just as he was about to embark on a tour of UK primary schools, the Coronavirus pandemic swept the world and the UK. We were told to stay at home. Schools closed. Overnight, Joe came up with an idea. What if he could keep P.E lessons running from people's front rooms?In this programme Sheila catches up with 'The Body Coach' to hear how the huge spotlight on him during lockdown has affected him and his family. And there's a chance to listen again to what happened when Sheila and Joe cooked together in 2019.Presented by Sheila Dillon.Produced by Clare Salisbury.

When Joe Wicks, the personal trainer, started making Instagram videos in his kitchen in 2014, he couldn't have imagined he'd become author of the second biggest selling UK cookbook of all time. He built a social media brand with millions of followers, nay disciples, on Instagram and YouTube who came for the quick healthy recipes and online fitness workouts. And then, just as he was about to embark on a tour of UK primary schools, the Coronavirus pandemic swept the world and the UK. We were told to stay at home. Schools closed. Overnight, Joe came up with an idea. What if he could keep P.E lessons running from people's front rooms? In this programme Sheila catches up with 'The Body Coach' to hear how the huge spotlight on him during lockdown has affected him and his family. And there's a chance to listen again to what happened when Sheila and Joe cooked together in 2019. Presented by Sheila Dillon. Produced by Clare Salisbury.

Joe Wicks: A Life Through Food, through lockdown

Dan Saladino reports on the past, present and future of what's thought to be the world's most widely produced and consumed cheese, Cheddar. Dan also meets producers who are trying to discover what cheddar might have tasted like more than a century ago, using some of the earliest known Cheddar recipes.Produced and presented by Dan Saladino.

Dan Saladino reports on the past, present and future of what's thought to be the world's most widely produced and consumed cheese, Cheddar. Dan also meets producers who are trying to discover what cheddar might have tasted like more than a century ago, using some of the earliest known Cheddar recipes. Produced and presented by Dan Saladino.

The World's Most Popular Cheese: The Story of Cheddar

The past 12 months have been tumultuous for us all. But imagine, for one second, how it would have been without a cup of tea? In the first three months of lockdown, we spent an additional £24 million on tea and coffee according to research firm Kantar. And despite tea trends diverging from the traditional cuppa over the years, the UK and Ireland remain two of the top tea drinking nations per capita, in the world.In this programme Jaega Wise looks at the connections we've built over tea, and why it plays such an important role in our lives. From the intricately performed traditional Japanese tea ceremony, courtesy of Camellia Flower Teahouse in Kyoto. To the significance, and potentially health giving ritual, of a brew between friends as uncovered by Newcastle University's Dr Edward Okello. And she focusses on a tea ritual of a very different kind - the art of tea tasting with Twinings Master blender Rishi Deb.Presented by Jaega Wise.Produced in Bristol by Clare Salisbury.

The past 12 months have been tumultuous for us all. But imagine, for one second, how it would have been without a cup of tea? In the first three months of lockdown, we spent an additional £24 million on tea and coffee according to research firm Kantar. And despite tea trends diverging from the traditional cuppa over the years, the UK and Ireland remain two of the top tea drinking nations per capita, in the world. In this programme Jaega Wise looks at the connections we've built over tea, and why it plays such an important role in our lives. From the intricately performed traditional Japanese tea ceremony, courtesy of Camellia Flower Teahouse in Kyoto. To the significance, and potentially health giving ritual, of a brew between friends as uncovered by Newcastle University's Dr Edward Okello. And she focusses on a tea ritual of a very different kind - the art of tea tasting with Twinings Master blender Rishi Deb. Presented by Jaega Wise. Produced in Bristol by Clare Salisbury.

Everything Stops For Tea.

What is the current school meal model, how well is it working and how has the pandemic highlighted existing problems and created new ones?More importantly, given the very public problems that have cropped up in recent months, how can the system be improved and made more sustainable and resilient?Sheila Dillon brings together a panel of school food visionaries to re-imagine the way we provide meals to pupils across the UK, and consider whether and how we could change the system for the better.They are Jeanette Orrey - a former dinner lady and winner of the BBC Food and Farming Awards Cook of the Year, now a school meals campaigner and co-founder of Food for Life, an organisation focused on transforming school food and food culture; Nicole Pisani - a former head chef at Yotam Ottolenghi’s London restaurant NOPI, now a school chef and co-founder of the organisation Chefs in Schools, bringing together chefs and teachers to change attitudes to school meals and food education; and Christina Adane - a food poverty activist and chair for the Youth Board of BiteBack2030, a youth-led movement on a mission to fight child obesity and give young people access to healthy food and lifestyles.The panel also hear from past programmes that featured schools doing something special around food provision:  St Winnow’s School in Cornwall, Logie Primary School in Moray and Washingborough Academy in Lincolnshire.Presented by Sheila DillonProduced for BBC Audio in Bristol by Lucy TaylorPhoto: Washingborough Academy's Chef Michael Richardson prepares meal boxes for delivery during the pandemic (2020).

What is the current school meal model, how well is it working and how has the pandemic highlighted existing problems and created new ones? More importantly, given the very public problems that have cropped up in recent months, how can the system be improved and made more sustainable and resilient? Sheila Dillon brings together a panel of school food visionaries to re-imagine the way we provide meals to pupils across the UK, and consider whether and how we could change the system for the better. They are Jeanette Orrey - a former dinner lady and winner of the BBC Food and Farming Awards Cook of the Year, now a school meals campaigner and co-founder of Food for Life, an organisation focused on transforming school food and food culture; Nicole Pisani - a former head chef at Yotam Ottolenghi’s London restaurant NOPI, now a school chef and co-founder of the organisation Chefs in Schools, bringing together chefs and teachers to change attitudes to school meals and food education; and Christina Adane - a food poverty activist and chair for the Youth Board of BiteBack2030, a youth-led movement on a mission to fight child obesity and give young people access to healthy food and lifestyles. The panel also hear from past programmes that featured schools doing something special around food provision: St Winnow’s School in Cornwall, Logie Primary School in Moray and Washingborough Academy in Lincolnshire. Presented by Sheila Dillon Produced for BBC Audio in Bristol by Lucy Taylor Photo: Washingborough Academy's Chef Michael Richardson prepares meal boxes for delivery during the pandemic (2020).

School Food: Re-imagined

Salt has long been prized, but in recent years it has become, for many, something to be avoided: to reduce or even eliminate. At the same time, there are new salt making businesses popping up all over the UK, celebrating salts with - they claim - unique characteristics due to their location and methods of production; they are salts of a place. In this edition of The Food Programme Sheila Dillon asks if there is a place for salt - in our kitchens and on our plates.Featuring chef and writer of 'Salt, Fat, Acid, Heat' Samin Nosrat, lexicographer and etymologist (and Dictionary Corner resident) Susie Dent, Senior Health Correspondent for online news site vox.com Julia Belluz, salt makers Alison and David Lea-Wilson, and the chef and author of 'Salt is Essential': Shaun Hill.Presenter: Sheila DillonProducer: Rich Ward.The reading of 'Sugar and Salt' in the podcast and Monday's broadcast is by Vicky Coathup.

Salt has long been prized, but in recent years it has become, for many, something to be avoided: to reduce or even eliminate. At the same time, there are new salt making businesses popping up all over the UK, celebrating salts with - they claim - unique characteristics due to their location and methods of production; they are salts of a place. In this edition of The Food Programme Sheila Dillon asks if there is a place for salt - in our kitchens and on our plates. Featuring chef and writer of 'Salt, Fat, Acid, Heat' Samin Nosrat, lexicographer and etymologist (and Dictionary Corner resident) Susie Dent, Senior Health Correspondent for online news site <a href="http://vox.com" rel="nofollow" target="_blank">vox.com</a> Julia Belluz, salt makers Alison and David Lea-Wilson, and the chef and author of 'Salt is Essential': Shaun Hill. Presenter: Sheila Dillon Producer: Rich Ward. The reading of 'Sugar and Salt' in the podcast and Monday's broadcast is by Vicky Coathup.

Is There a Place for Salt?

We asked you to tell us stories of meals you remember your grandmothers making. Now Sheila Dillon asks why these dishes - whether delicious or otherwise - stick with us into adulthood. Food writer Alissa Timoshkina shares her Grandparents Siberian recipes which provide the essence for her book 'Salt &amp; Time: Recipes from a Russian Kitchen'. Blogger Ann Storr reminisces about her grannie's high standards at the table. And we hear from people trying to preserve age old recipes, before they disappear for good.Presented by Sheila DillonProduced in Bristol by Clare Salisbury

We asked you to tell us stories of meals you remember your grandmothers making. Now Sheila Dillon asks why these dishes - whether delicious or otherwise - stick with us into adulthood. Food writer Alissa Timoshkina shares her Grandparents Siberian recipes which provide the essence for her book 'Salt &amp; Time: Recipes from a Russian Kitchen'. Blogger Ann Storr reminisces about her grannie's high standards at the table. And we hear from people trying to preserve age old recipes, before they disappear for good. Presented by Sheila Dillon Produced in Bristol by Clare Salisbury

Good Enough for Granny: What's so special about the food our grandmothers cook?

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 BurkePresenter Sheila Dillon.

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.

Crisps

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