PODCAST

The Food Programme

BBC Radio 4

Investigating every aspect of the food we eat

arts food

All Episodes

28:31

Cost of Living Crisis: The Food Factor

The Food Programme ·

2022/08/30

The latest calculations from economists point to an inflation rate for average shopping baskets of just under 12 per cent, but as Dan Saladino hears from has been retailers, analysts and supermarket customers, everyone is expecting that that figure to increase by the time winter arrives. Produced and presented by Dan Saladino.

28:57

Feeding the Circus

The Food Programme ·

2022/08/21

Meet the chef who ran away with the circus. Ols Halas is one of the longest-serving cast members at much-loved Gifford's Circus. As well as being head chef in Gifford's travelling restaurant 'Circus Sauce', he also drives the lorries, helps put up the big top, he's even performed. He lives and breathes the circus life.Sheila Dillon meets Ols on tour in Gloucestershire on an August morning as the circus pulls into town. She hears stories from the travelling restaurant kitchen, as well as food stories

28:58

Fried Chicken: a story of race and identity

The Food Programme ·

2022/08/14

Since the American Civil War to the present day, fried chicken has been used to create negative stereotypes of black people. These stereotypes and this history has seeped into today’s consciousness which has established a complicated relationship between chef and author Melissa Thompson and the food item. It’s a relationship which she wrote about and she joins Jaega Wise to explore her feelings and attitudes towards this fried dish. Food historian Adrian Miller looks at the presence of fried chicken

28:24

Reformulation – a fix for the obesity crisis?

The Food Programme ·

2022/08/07

In the UK poor diet is a worrying public health issue, and we rank one of the worst in Europe for levels of obesity, particularly among children. Reformulating the most unhealthy foods to reduce sugar, salt and fat is the food industry’s main strategy to turn things around, and this is echoed by the government. Reformulation has been going on for decades, and there has been some real progress recently, for example reducing sugar in soft drinks and some breakfast cereals. However, overall there is

28:55

Protein: power in powder?

The Food Programme ·

2022/07/31

Protein supplements have been around for a long time but recently it feels like they made the jump from a niche product for gym enthusiasts to something much more mainstream. We are seeing protein being added to all kinds of food products for example, from chocolate bars to cereal.Jaega Wise wants to find out more about these products. Do we need them? What are they made of? How much protein should we be eating?Jaega visits Balance festival in East London to observe how protein is taking over the

27:25

Sandor Katz: Fermentation Journeys

The Food Programme ·

2022/07/24

Dan Saladino talks with Sandor Katz about the diversity of fermentation around the world. Produced and presented by Dan Saladino.

27:22

Michael Caines: A Life Through Food

The Food Programme ·

2022/07/17

The award winning and inspirational chef tells his food story to Dan Saladino. One of his mentors, Raymond Blanc, explains why Michael is one of the best chefs of his generation.Produced and presented by Dan Saladino.

28:11

Mindful Food and the Art of Attention

The Food Programme ·

2022/07/10

In a world where our attention spans are getting shorter, where we are rewarded not for the attention we pay to others but the attention we receive – is it time we re-evaluated the value of attentive growing and farming, and mindful eating? Could paying attention, as cheesemonger and podcast host Sam Wilkin argues, be the secret to great food and drink production and relishing what we consume on a daily basis? Sam takes us to Westcombe Dairy, where he’s been following their transition to

29:13

Bread: Why should we care more about it?

The Food Programme ·

2022/07/03

What difference would it make if more people rejected cheap bread made using the Chorleywood Process, and moved to eating 'better' bread, i.e bread with fewer ingredients? In this episode Sheila Dillon explores why some scientists, campaigners and academics believe we ought to be eating more 'proper' bread, and puts her body to the test to see what difference it could make. Professor of Genetic Epidemiology and writer, Tim Spector shows Sheila how she can track her blood glucose levels using a

28:03

The Food Strategy: Is There One?

The Food Programme ·

2022/06/27

Dan Saladino and Sheila Dillon dig deep into the details of the newly published Government Food Strategy.Produced by Dan Saladino.

28:25

Birmingham’s Food System Revolution

The Food Programme ·

2022/06/19

The city of Birmingham is about to launch its own ambitious Food System Strategy. It’s vision is to create a bold, fair, sustainable and prosperous food system and economy, where food choices are nutritious and affordable. The strategy faces many challenges – Birmingham has one of the highest rates of childhood obesity in the country, and worrying levels of food poverty with 6.8 % of residents reporting using food banks during lockdown. Last week the government published its long-awaited Food

28:55

Can we bring food diversity back to the table?

The Food Programme ·

2022/06/12

Dan Saladino meets people saving endangered foods and bringing diversity back to our diets. Groups of scientists, chefs and artists are now finding pioneering ways to rethink the global food system. At the Royal Botanic Gardens, Kew a programme of events called Food Forever involves exhibitions and installations exploring some of the biggest and most complex questions over the future of our food (including this fantasy world of food abundance by Australian artist Tanya Schultz (Pip & Pop),

28:20

The BBC Food and Farming Awards return for 2022

The Food Programme ·

2022/06/05

Sheila Dillon and judges Asma Khan and Michael Caines open nominations for the 2022 BBC Food & Farming Awards, which celebrate people across the UK who've changed lives for the better, through food and drink. To mark the ceremony being held in Wales for the first time, there will be a special new category this year - the BBC Cymru Wales Food Hero award.Presented by Sheila Dillon and produced by Sophie Anton for BBC Audio in Bristol

29:03

Falafel: A recipe for connection

The Food Programme ·

2022/05/29

Falafels are a widely celebrated and much loved food that have become an everyday part of street food culture in many cities across Europe, the United States and the Middle East. Falafel is known for being cheap, easily available, and accessible - no matter what a person's class, background, religious belief or dietary requirements. There have long been debates about whether falafel belongs or is authentic to any one nation or culture. Spoiler alert: this programme does not try to answer that

28:35

Consider the Axe: Food, farming and the wonders of...

The Food Programme ·

2022/05/22

Dan Saladino and blacksmith Alex Pole explain how our food has been influenced by metals.

28:20

Madhur Jaffrey: A Legacy

The Food Programme ·

2022/05/15

40 years ago the BBC broadcast a new TV cooking series called "Madhur Jaffrey's Indian Cooking". It was a first, and showed audiences that Indian food did not rely on curry powder, and that dishes were different depending on what region of India they originated. But that's not all, the series and Madhur Jaffrey's subsequent books (she has written more than 30) had another effect; it made her a model for two generations of women with roots in India. Today Sheila Dillon meets some of those prominent

28:17

Staffordshire Oatcakes – a Potteries tradition going...

The Food Programme ·

2022/05/08

In our world of globalised food, there are few things that have remained true local specialities, and the Staffordshire oatcake is one of them. This oatmeal, yeasted pancake is an institution in Stoke-on-Trent and surrounding area, but still hardly anyone beyond the Midlands seems to have heard of them. The oatcake has a history stretching back hundreds of years as a staple food for workers of the Staffordshire Potteries – it then suffered a dip in popularity from the 1960s which led to concerns

28:51

SPAM: food + war + memory in a can

The Food Programme ·

2022/05/01

No other tinned meat has had the worldwide cultural impact of SPAM. Though often denigrated in this country, it is celebrated across the world particularly in the Asia-Pacific where it became integrated into food cultures after The Second World War.Jaega Wise explores this love of SPAM with Hawaiian chef Sheldon Simeon. She also meets Becky (Hanguk Hapa) in New Malden to talk about Budae Jjigae (army base stew), a dish born out of necessity, it is now a national comfort food.SPAM also saw big

29:25

Jack Monroe: A Life Through Food

The Food Programme ·

2022/04/24

Jack Monroe, the food writer and poverty campaigner sits down in her living room in Southend-on-Sea to share her 'Life Through Food' with Leyla Kazim. It has been almost a decade since Jack first made a name for herself as a blogger and food writer - documenting life as an unemployed single mum. Her blog, A Girl Called Jack (now Cooking on a Bootstrap) first focussed on local politics, but became popular when she started sharing her costed out low budget recipes. Since then, she has written six

28:04

An Easter Special

The Food Programme ·

2022/04/19

Dan Saladino hears from cooks in Palermo, Marseille and Kyiv about Easter food traditions. Produced and presented by Dan Saladino

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The Food Programme

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