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EB
Jan 17, 2019
The host Dan S. is so annoying, smug and injecting himself into everything instead of just reporting, but the other correspondents are great and I enjoy the breadth of subjects.
A Podcast Republic user
Jul 9, 2018
Investigating every aspect of the food we eat
Episode | Date |
---|---|
Stouts and Porters: How dark beers became cool
|
Mar 24, 2024 |
The Plant-Based Diet Boom: How is it changing food culture?
|
Mar 17, 2024 |
The herb and spice scam?
|
Mar 10, 2024 |
Feeding Norfolk
|
Mar 04, 2024 |
The power of poems to connect us to food
|
Feb 26, 2024 |
A Bitter Taste?
|
Feb 18, 2024 |
Love on a Plate
|
Feb 11, 2024 |
Destination Food
|
Feb 04, 2024 |
How has a small island become the nation with the highest rate of obesity?
|
Jan 28, 2024 |
Haggis and Hosting: Celebrating Burns Night
|
Jan 21, 2024 |
Eating for Two?
|
Jan 14, 2024 |
A Seaweed Revolution in the UK?
|
Jan 07, 2024 |
New Year’s Eve Food Around the World
|
Dec 31, 2023 |
Christmas with The Food Programme
|
Dec 24, 2023 |
Reflections on rum
|
Dec 17, 2023 |
Dark and stormy: A journey through rum
|
Dec 17, 2023 |
Recipes for Long Life
|
Dec 10, 2023 |
The food books of 2023
|
Dec 03, 2023 |
Food Under Siege in Gaza
|
Nov 26, 2023 |
Older Men Learning to Cook
|
Nov 19, 2023 |
Mezcal: A Beginners Guide
|
Nov 12, 2023 |
BBC Food and Farming Awards 2023: Second Course
|
Nov 05, 2023 |
BBC Food and Farming Awards 2023: First Course
|
Nov 03, 2023 |
Prescribing Fruit and Veg – A New Model for the NHS?
|
Oct 22, 2023 |
Eating Wild Part 2: Inside the Gut Microbiome
|
Oct 15, 2023 |
Kombucha: A Miracle Drink?
|
Oct 08, 2023 |
Local food – is it working?
|
Oct 01, 2023 |
Abergavenny at 25
|
Sep 24, 2023 |
BBC Food and Farming Awards: street food finalists
|
Sep 17, 2023 |
The Food Innovators: Radical Thinkers, Big Ideas.
|
Sep 11, 2023 |
Festival Food
|
Sep 03, 2023 |
A Food Museum – can it make us care about food?
|
Aug 27, 2023 |
Wedding Food
|
Aug 20, 2023 |
The Global Food System: Too Big to Fix?
|
Aug 13, 2023 |
Medicinal mushrooms – magically good for our health?
|
Aug 06, 2023 |
Feeding Your Brain: A Users Guide.
|
Jul 30, 2023 |
UPF WTF?
|
Jul 23, 2023 |
Smoke, Fire and Flame: Trends v Tradition
|
Jul 16, 2023 |
Bread, Baking, War and Ukraine
|
Jul 10, 2023 |
The Wild Venison Project
|
Jul 02, 2023 |
Agritourism: Italian-inspired hospitality in the UK
|
Jun 25, 2023 |
Learning to Eat Part 2 – How the French do it
|
Jun 18, 2023 |
Learning to Eat Part 1 – Do Kids Need Special Food?
|
Jun 11, 2023 |
Pavlov to Plant Breeding: Food Prizes that Changed the World.
|
Jun 04, 2023 |
The Awards Return
|
May 31, 2023 |
Tech, TikTok and the Future of Food Writing
|
May 21, 2023 |
Eating Wild
|
May 14, 2023 |
Coronation 2023 – How is Food Bringing us Together?
|
May 07, 2023 |
Conversations in cafes: all hail the greasy spoon
|
Apr 30, 2023 |
The Good Friday Food Revolution
|
Apr 23, 2023 |
Weight-loss drugs
|
Apr 16, 2023 |
Secret Supply Lines – Fruit & Veg Under the Radar
|
Apr 09, 2023 |
A Pudding Celebration
|
Apr 02, 2023 |
Glasgow: Seeking Asylum and Finding Refuge in Food
|
Mar 26, 2023 |
Hospital Food: Agents of Change?
|
Mar 19, 2023 |
A Food Rethink: Lessons from a Food Shortage
|
Mar 12, 2023 |
Halloumi and hellim: The story of an island and its cheese
|
Mar 05, 2023 |
One Armed Chef: The Food Adventures of Giles Duley.
|
Feb 26, 2023 |
Delia Country: How Delia Smith changed food in Norfolk and Suffolk.
|
Feb 19, 2023 |
Low Energy Cookers: Fad or For Life?
|
Feb 12, 2023 |
Pierre Koffmann: A Life Through Food
|
Feb 06, 2023 |
Brexit and Food: How is it working out?
|
Jan 29, 2023 |
The Wild West of Whisky: From Cask Investments to Dram Scams
|
Jan 22, 2023 |
Fixing Dan
|
Jan 15, 2023 |
Shellfish: A Very British Image Crisis
|
Jan 08, 2023 |
Hangovers: a guide to the morning after
|
Jan 01, 2023 |
Food, Philosophy & Football: Christmas with Delia Smith
|
Dec 25, 2022 |
The Forgotten Foods of Christmas
|
Dec 18, 2022 |
The Food Books of 2022
|
Dec 11, 2022 |
Nutrition's Dark Matter: The New Science of Eating
|
Dec 05, 2022 |
Fred Sirieix: A Life Through Food
|
Nov 27, 2022 |
BBC Food and Farming Awards 2022: Second Course
|
Nov 20, 2022 |
BBC Food and Farming Awards 2022: First Course
|
Nov 13, 2022 |
Avoiding the Avocado?
|
Nov 06, 2022 |
Best Food Producer: Meet the Finalists of 2022
|
Oct 30, 2022 |
Wine in a Changing Climate
|
Oct 23, 2022 |
The Food Innovators
|
Oct 16, 2022 |
So You Want to Be a Bartender?
|
Oct 09, 2022 |
Cost of Living Crisis: Food Donations
|
Oct 02, 2022 |
Hospital food - a turning point?
|
Sep 25, 2022 |
Cooperation: the solution to a food crisis?
|
Sep 18, 2022 |
The Hairy Bikers: Full Throttle Food
|
Sep 11, 2022 |
A Very British Restaurant Revolution – Jeremy Lee and the joy of ingredients that sing
|
Sep 04, 2022 |
Cost of Living Crisis: The Food Factor
|
Aug 30, 2022 |
Feeding the Circus
|
Aug 21, 2022 |
Fried Chicken: a story of race and identity
|
Aug 14, 2022 |
Reformulation – a fix for the obesity crisis?
|
Aug 07, 2022 |
Protein: power in powder?
|
Jul 31, 2022 |
Sandor Katz: Fermentation Journeys
|
Jul 24, 2022 |
Michael Caines: A Life Through Food
|
Jul 17, 2022 |
Mindful Food and the Art of Attention
|
Jul 10, 2022 |
Bread: Why should we care more about it?
|
Jul 03, 2022 |
The Food Strategy: Is There One?
|
Jun 27, 2022 |
Birmingham’s Food System Revolution
|
Jun 19, 2022 |
Can we bring food diversity back to the table?
|
Jun 12, 2022 |
The BBC Food and Farming Awards return for 2022
|
Jun 05, 2022 |
Falafel: A recipe for connection
|
May 29, 2022 |
Consider the Axe: Food, farming and the wonders of Stonehenge.
|
May 22, 2022 |
Madhur Jaffrey: A Legacy
|
May 15, 2022 |
Staffordshire Oatcakes – a Potteries tradition going strong
|
May 08, 2022 |
SPAM: food + war + memory in a can
|
May 01, 2022 |
Jack Monroe: A Life Through Food
|
Apr 24, 2022 |
An Easter Special
|
Apr 19, 2022 |
Ukraine: The Food Dimension Part 2
|
Apr 10, 2022 |
Beans Part 2: How Spain Does Beans
|
Apr 03, 2022 |
Beans Part 1: Are Legumes the Answer?
|
Mar 27, 2022 |
The True Cost of Food
|
Mar 21, 2022 |
Animal-free dairy: Could this be the future of milk?
|
Mar 13, 2022 |
Ukraine: War in the breadbasket of the world
|
Mar 06, 2022 |
Scotland, a Good Food Nation?
|
Feb 27, 2022 |
Fresh Grounds: The Search for the World's Rarest Coffee
|
Feb 20, 2022 |
Ainsley Harriott: A Life Through Food
|
Feb 13, 2022 |
Eco-labelling for food - what difference could it make?
|
Feb 06, 2022 |
Wassail! Wassail! A celebration of cider, orchards and song
|
Jan 30, 2022 |
Angela Hartnett: A Life Through Food
|
Jan 23, 2022 |
Keto: Diet fad or food fix?
|
Jan 16, 2022 |
Gabriella D'Cruz: Global Youth Champion
|
Jan 09, 2022 |
#FoodTok: Mastering the Art of Cooking in Three Minutes
|
Jan 02, 2022 |
The Rise of Ultra-Fast Grocery Delivery
|
Dec 26, 2021 |
A Christmas Feast Special.
|
Dec 19, 2021 |
The Meaning of Cod
|
Dec 12, 2021 |
The BBC Food and Farming Awards 2021 - Second Course
|
Dec 05, 2021 |
The BBC Food and Farming Awards 2021 - First Course
|
Nov 30, 2021 |
Cookbooks of 2021
|
Nov 21, 2021 |
Best Shop or Market of the Year: Meet the Finalists
|
Nov 14, 2021 |
COP26: The Case for Cattle and Pigs.
|
Nov 07, 2021 |
Veg Invention: The stories of new kinds of fruit and vegetables
|
Oct 31, 2021 |
A Personnel Problem: What's the solution to hospitality's staffing crisis?
|
Oct 24, 2021 |
Follow the Money: Investor power and the Future of Food
|
Oct 17, 2021 |
Best Food Producer of the Year: Meet the Finalists
|
Oct 10, 2021 |
Oz Clarke: A Life Through Wine
|
Oct 03, 2021 |
Prue Leith: A Life Through Food
|
Sep 26, 2021 |
High Spirits: A story of vodka
|
Sep 19, 2021 |
Buckfast: the Transformation of Scotland’s Most Controversial Drink
|
Sep 12, 2021 |
Stirring Up Stories: The Business of Food PR
|
Sep 05, 2021 |
Tastefully Worded: Exploring food in language
|
Aug 29, 2021 |
The Story of the Digestive: From grain to biscuit.
|
Aug 22, 2021 |
Flour to the People.
|
Aug 15, 2021 |
Andrew Wong: A Life Through Food
|
Aug 08, 2021 |
Catering in Care Homes
|
Aug 01, 2021 |
The Great Food Reset?
|
Jul 25, 2021 |
Plate of the Nation: Second Serving
|
Jul 18, 2021 |
Drinking Culture: The women calling out sexism in the alcohol industry
|
Jul 11, 2021 |
Unpacking the Great British Picnic
|
Jul 04, 2021 |
Cyrus Todiwala: A Life Through Food
|
Jun 28, 2021 |
The Medical Field: Why student doctors are getting out on farms
|
Jun 20, 2021 |
Eat Your Art Out: How Art Makes Us Eat
|
Jun 13, 2021 |
Tom Kerridge: A Life Through Food
|
Jun 06, 2021 |
India's Covid Crisis: The Food Story
|
May 30, 2021 |
Socially Distanced Dining: Indoor restaurants reopen again
|
May 23, 2021 |
Pure umami: should we learn to love MSG?
|
May 16, 2021 |
1971: A year that changed food forever?
|
May 09, 2021 |
The Joy of Heat
|
May 03, 2021 |
A Nominations Celebration
|
Apr 25, 2021 |
Lab-grown meat: How long before it's on a menu near you?
|
Apr 19, 2021 |
The Urban Growing Revolution
|
Apr 11, 2021 |
The Magic of Mussels (And Their Troubled Trade)
|
Apr 04, 2021 |
Food, James Bond’s food
|
Mar 28, 2021 |
Food in Lockdown: One Year On
|
Mar 21, 2021 |
The Barrel Effect: Why Oak casks have stood the test of time.
|
Mar 14, 2021 |
Genome editing and the future of food
|
Mar 07, 2021 |
School Food: Re-imagined
|
Feb 28, 2021 |
Everything Stops For Tea.
|
Feb 21, 2021 |
Charles Campion: A Life Through Food.
|
Feb 14, 2021 |
Cooking Blind
|
Feb 07, 2021 |
Flavours of Home: The refugees forging new lives through food
|
Jan 31, 2021 |
All at Sea? Fishing after Brexit
|
Jan 24, 2021 |
What to Eat to Save the Planet?
|
Jan 17, 2021 |
BrewDog: Punks grown up?
|
Jan 10, 2021 |
Inside the World Food Programme
|
Jan 04, 2021 |
Loving the Leftovers
|
Dec 27, 2020 |
Christmas Cooking: The 2020 Edit
|
Dec 20, 2020 |
The Secret Life of Chocolate. Part 2: The future.
|
Dec 13, 2020 |
The Secret Life of Chocolate. Part 1: Origins
|
Dec 06, 2020 |
Cookbooks of 2020
|
Nov 29, 2020 |
What’s the deal with "chlorinated chicken"?
|
Nov 22, 2020 |
Raymond Blanc: The Lost Orchard
|
Nov 15, 2020 |
University Challenge: How students and universities are managing meals during the pandemic
|
Nov 08, 2020 |
Nadiya Hussain: A Life Through Food
|
Nov 01, 2020 |
Eat Your Way to Power: Food and Politics on the Campaign Trail
|
Oct 25, 2020 |
Faith, Fasts and Feasts: The role of food in Jewish celebration
|
Oct 18, 2020 |
English Pastoral: James Rebanks on the future of food.
|
Oct 11, 2020 |
Taking the Biscuit: How a long-life ration became the quintessential British comfort food
|
Oct 04, 2020 |
Wheat Revolutions
|
Sep 27, 2020 |
Kitchen obsessives: Why aim to cook the perfect dish?
|
Sep 20, 2020 |
The Ice Cream Van: A Celebration.
|
Sep 13, 2020 |
A different kind of S.W.A.T team: Food in Lockdown
|
Sep 07, 2020 |
Sitopia - a land with food at its centre
|
Aug 30, 2020 |
Plate of the Nation
|
Aug 23, 2020 |
Food and the legacy of slavery
|
Aug 16, 2020 |
How Consumers Saved Our Cheese
|
Aug 09, 2020 |
Return of the Restaurant?
|
Aug 02, 2020 |
Julian Metcalfe: A Life Through Food
|
Jul 26, 2020 |
Food and Mood: how eating affects your mental health
|
Jul 19, 2020 |
Child Food Poverty: What next after the Government's U-turn on Free School Meals?
|
Jul 12, 2020 |
Is it harder to make it in the food industry if you’re black?
|
Jul 05, 2020 |
Rethink: The Food Dimension.
|
Jun 28, 2020 |
Why The Corner Shop Has Come Into Its Own
|
Jun 21, 2020 |
Seed Stories from the Lockdown
|
Jun 14, 2020 |
How food on film is the secret ingredient to storytelling
|
Jun 07, 2020 |
Why Eat Wild Meat?
|
May 31, 2020 |
Last Orders: Does coronavirus spell boom or bust for Britain’s drinks sector?
|
May 24, 2020 |
Joe Wicks: A Life Through Food, through lockdown
|
May 17, 2020 |
The Kitchen Front: How wartime food strategies influenced our eating ethos
|
May 10, 2020 |
Sheffield: A story of a city through its food
|
May 03, 2020 |
Bonus Podcast: More from Sheffield's Pete McKee and Richard Hawley
|
May 03, 2020 |
Covid-19: The Food Waste Dimension.
|
Apr 26, 2020 |
Love In The Time Of Corona: Stories of community support through food
|
Apr 19, 2020 |
Takeaway transformed: Inside the food delivery revolution
|
Apr 12, 2020 |
05/04/2020
|
Apr 05, 2020 |
Eating After Cancer: Can rebuilding relationships with food help cancer patients with their recovery?
|
Mar 29, 2020 |
Coronavirus and Food: Your Questions Answered
|
Mar 22, 2020 |
Covid-19: The Food Dimension.
|
Mar 15, 2020 |
Is the Pasty Really Cornish?
|
Mar 08, 2020 |
Lights, Camera, Reaction: Life after Great British Bake Off with David Atherton
|
Mar 01, 2020 |
A Tale of Two Fish: Salmon, the wild and farmed
|
Feb 23, 2020 |
What Is Making My Child Fat? Part 2: The Debate and Your Questions.
|
Feb 16, 2020 |
What Is Making My Child Fat? Part 1: Finding Solutions to the UK’s Child Obesity Issue
|
Feb 09, 2020 |
Mary Berry: A Life Through Food
|
Feb 02, 2020 |
The Physicist In the Kitchen
|
Jan 26, 2020 |
Yes We Can: What do the tins we eat say about the UK?
|
Jan 19, 2020 |
Pints of progress: The brewers changing attitudes to learning disabilities
|
Jan 12, 2020 |
Could eating microalgae be the next big thing?
|
Jan 05, 2020 |
Is The Dinner Party Dead?
|
Dec 29, 2019 |
Michel Roux Jr: A Life Through Food
|
Dec 22, 2019 |
The Sugar Plum Shift: Exploring the ballet world’s changing approach to food, nutrition and body image
|
Dec 15, 2019 |
Cookbooks of 2019
|
Dec 08, 2019 |
Eating Animals Part 2: A Meat Q&A.
|
Dec 01, 2019 |
Eating Animals Part 1: The Future of Meat
|
Nov 24, 2019 |
The Food Programme at 40: Looking Forward (Part II)
|
Nov 17, 2019 |
The Food Programme at 40: Looking Back (Part I)
|
Nov 10, 2019 |
Smoke and Celebration: Exploring Bonfire Night food traditions
|
Nov 03, 2019 |
Brexit: The Tomato's Story. What can one food tell us about the future?
|
Oct 27, 2019 |
Could a food project from India solve the UK’s holiday hunger problem?
|
Oct 20, 2019 |
Joe Wicks: A Life Through Food
|
Oct 13, 2019 |
The Return of Zing: How to Get Sour Back into Your Life.
|
Oct 06, 2019 |
Food Additives, Part 2: The Debate
|
Sep 29, 2019 |
Food Additives, Part 1: Sherbet and other E number experiments
|
Sep 22, 2019 |
Island to Island: The journey of Mauritian cuisine
|
Sep 15, 2019 |
Ice Cream Nation
|
Sep 08, 2019 |
Taste the Music and Dance
|
Sep 01, 2019 |
Jamie Oliver: A Life Through Food Part II
|
Aug 25, 2019 |
Jamie Oliver: A Life Through Food Part I
|
Aug 18, 2019 |
Why did the chicken cross the road? How food became more than a comedy punchline
|
Aug 11, 2019 |
The Search for Esiah's Seeds
|
Aug 04, 2019 |
The BarbeQ'n'A
|
Jul 28, 2019 |
Good Enough for Granny: What's so special about the food our grandmothers cook?
|
Jul 21, 2019 |
Is There A Perfect Diet Just For You? The Future of Personalised Nutrition
|
Jul 14, 2019 |
Playing with Food: The world of video game gastronomy
|
Jul 07, 2019 |
Can Anyone Learn To Cook? - A Life Through Food with Samin Nosrat
|
Jun 30, 2019 |
Baking in the Nordics: The Bread Adventures of Chef Magnus Nilsson
|
Jun 23, 2019 |
The BBC Food & Farming Awards 2019: Second Course
|
Jun 16, 2019 |
The Food & Farming Awards 2019: First Course
|
Jun 16, 2019 |
Ten Good Things
|
Jun 10, 2019 |
Faith, Fasting and Feasting – A Ramadan Special
|
Jun 02, 2019 |
An Education: Life lessons through food
|
May 26, 2019 |
Stranded! How to eat on a desert island.
|
May 19, 2019 |
What makes an excellent food producer?
|
May 12, 2019 |
Feeding the High Street: Are food shops the answer?
|
May 05, 2019 |
How reassuring are food assurance labels?
|
Apr 28, 2019 |
Top Banana: The Future of the World's Most Popular Fruit
|
Apr 21, 2019 |
How to Start a Food Revolution: The Food Adventures of Claus Meyer
|
Apr 15, 2019 |
Tipping Point: Time to Rethink the Service Charge?
|
Apr 08, 2019 |
Life of Pie
|
Mar 31, 2019 |
Would you let a robot cook you dinner?
|
Mar 24, 2019 |
Delicious and Endangered: The Story of Bluefin Tuna
|
Mar 17, 2019 |
A different kind of S.W.A.T team
|
Mar 10, 2019 |
Why is CBD on everyone's lips?
|
Mar 04, 2019 |
The Secret Life of Spaghetti
|
Feb 25, 2019 |
Should I boycott palm oil?
|
Feb 17, 2019 |
Curry house crisis... where are the women?
|
Feb 10, 2019 |
Who are the new generation shaking up the food system?
|
Feb 03, 2019 |
What does a no-deal Brexit mean for our food?
|
Jan 27, 2019 |
The one where we talk about deep fried Mars Bars
|
Jan 20, 2019 |
Feeding the Falklands
|
Jan 13, 2019 |
Dog's Dinner
|
Jan 07, 2019 |
Weak, small and free: How no and low alcohol is finding power without strength
|
Dec 30, 2018 |
Nigella Lawson: A Life Through Food
|
Dec 25, 2018 |
The Changing World of Chocolate
|
Dec 16, 2018 |
Sweet Chestnuts
|
Dec 09, 2018 |
Cookbooks of 2018
|
Dec 02, 2018 |
The Food and Medicine Debate
|
Nov 25, 2018 |
The Big Carb Debate
|
Nov 18, 2018 |
Cambodia's Forgotten Food
|
Nov 12, 2018 |
How Instagram changed food
|
Nov 06, 2018 |
May Contain Nuts
|
Oct 28, 2018 |
A Vintage Year for Homegrown Wine
|
Oct 21, 2018 |
The C Word
|
Oct 14, 2018 |
How to Feed a Fresher
|
Oct 07, 2018 |
The Meat-Free Meat Movement
|
Oct 01, 2018 |
Stories for a harvest moon
|
Sep 25, 2018 |
Rowley Leigh: A Life Through Food
|
Sep 16, 2018 |
The carnivore's guide to meat and fire
|
Sep 11, 2018 |
Label This!
|
Sep 02, 2018 |
Seeds: a 400-million-year-old food story
|
Aug 26, 2018 |
There's More to Mangoes
|
Aug 19, 2018 |
Shetland - A Food Homecoming
|
Aug 12, 2018 |
Keep It Sticky: The Extraordinary Story of Chef Marcus Samuelsson.
|
Aug 05, 2018 |
Music and Food: Sounds Delicious!
|
Jul 29, 2018 |
Richard Corrigan: A Life Through Food
|
Jul 22, 2018 |