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Rank #45 in Food category

Arts
Food

The Food Programme

Updated 10 days ago

Rank #45 in Food category

Arts
Food
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Investigating every aspect of the food we eat

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Investigating every aspect of the food we eat

iTunes Ratings

167 Ratings
Average Ratings
131
19
4
8
5

Diverse Subjects, Skip the Vocal Fry

By FacebookAppsAreLame - Jul 05 2019
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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.

Love it

By Suanknits - Apr 01 2011
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I love this podcast! Totally enjoyable

iTunes Ratings

167 Ratings
Average Ratings
131
19
4
8
5

Diverse Subjects, Skip the Vocal Fry

By FacebookAppsAreLame - Jul 05 2019
Read more
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.

Love it

By Suanknits - Apr 01 2011
Read more
I love this podcast! Totally enjoyable
Cover image of The Food Programme

The Food Programme

Latest release on May 24, 2020

The Best Episodes Ranked Using User Listens

Updated by OwlTail 10 days ago

Rank #1: Love In The Time Of Corona: Stories of community support through food

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Every day, with the UK on 'lock-down' as part of government measures to halt the spread of Covid-19, we're hearing inspirational tales of community groups and volunteer services springing up to help others - very often, through food.

Over the course of this programme, Sheila Dillon and Dan Saladino - chatting remotely from their respective lock-down locations - hear from just a small selection of the incredible community efforts going on across the country, supporting the most vulnerable during the outbreak: from delivering essentials to the ill and the elderly, confined to their homes; to providing meals for hospital staff working long shifts in Intensive Care Units; to supporting children missing out on their regular free school dinners.

This episode is not only a recognition of the ingenious solutions being found - but also looks at how these local strategies, developed in response to a national crisis, could help change our food system for the better in future.

Presented by Sheila Dillon and Dan Saladino, and produced in Bristol by Lucy Taylor.

Apr 19 2020

28mins

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Rank #2: Mushrooms

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From the king oyster to the not-so-humble button, Dan Saladino discovers a world of mushrooms, grown for food - and follows the spores to reveal the secrets of mycelium, hunts for the perfect mushroom sandwich, and finds that there is one species in particular that dominates the supermarkets and our kitchens.

With more types of cultivated mushroom available in the UK now than there has ever been, Dan hears about Korean mushrooms grown in jars, visits Europe's biggest mushroom farm, and tracks down the biggest global company in the ultra-specialised world of spawn production.
Dan also encounters a photographer whose street-food mushroom project inspired him to create a new type of imagery - the 'fungi luminogram', gets insights from Eugenia Bone - author of 'Mycophilia' - and Paul Stamets, legendary mycologist and advocate of mycelium. There will also be plenty of butter and garlic.

Presenter: Dan Saladino
Producer: Rich Ward.

Nov 10 2014

28mins

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Rank #3: The World's Most Popular Cheese: The Story of Cheddar

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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.

Dec 18 2017

28mins

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Rank #4: Gumbo

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What can one single dish can tell you about America's history? One particular bowl of soup gives us an insight about the future of cultures that convene around it. Gumbo is eaten by nearly everyone in New Orleans, but its past speaks of the deep inequalities in American history that still resonate to this day. The BBC's Dan Saladino looks into the origins of this dish and discovers influences from Native Americans, slaves from West Africa, settlers from Nova Scotia, and European immigrants from Spain, France and Italy. Dan tries to track down the perfect recipe for one of Louisiana's most famous dishes, and discover how the politics of which food belongs to whom, is still at play, hundreds of years later.

Feb 06 2017

28mins

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Rank #5: Ferment

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Fermentation is one of our oldest methods for preserving food. All around the world people have been transforming food with the help of microbes for thousands of years. The problem is, this simple method has had an identity crisis. We tend either see it as a fashionable fad, or a strange science. But there are people who want things to change. So in this programme Sheila Dillon meets 'The fermenters'. Ukranian food writer and chef Olia Hercules, who grew up with fermented foods; Roopa Gulati, using fermentation to explore her Indian heritage; entrepreneur Deborah Carr, whose fermentation business is going from strength to strength; and seasonal chef Tom Hunt who is putting seasonal ferments back on his restaurant menu. In 2016, It's time to rethink fermentation.

Mar 14 2016

28mins

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Rank #6: The Pizza

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Dan Saladino charts the rise, fall and rise of traditional Neapolitan pizza. He's joined by Daniel Young whose "Where to Eat Pizza" lists 1700 great pizzerias around the world.

A common theme in the book, Daniel argues, is that after decades of competition from less authentic rivals, the Neapolitan style pizza is making an impact on restaurant scenes across Europe, Asia and north America.

Professor John Dickie, the author of Delizia: The epic history of the Italians and their food, explains the birth of the Neapolitan pizza in the 18th and 19th centuries on the streets of Naples, then one of the most densely populated cities in the world.

What emerged was a pizza that was quickly cooked at high tempertaures and was soft and moist enough to be folded and eaten on the streets.

The current renaiisance of the pizza can also be seen in the UK. Dan meets some of the pizzaioli (pizza chefs) who have taken a centuries old food and taken it to new heights.

Presented by Dan Saladino.

Mar 21 2016

27mins

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Rank #7: Takeaway transformed: Inside the food delivery revolution

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Stepping into a 'dark kitchen', Sheila Dillon explores why takeaway apps are changing food culture and explores how delivery is offering a lifeline under lockdown and diversifying to help people in need. She hears stories from restaurants turning to delivery to stay in business and the people dropping groceries at people's doors and getting food to those who don't have a home.

Presenter: Sheila Dillon
Producer: Tom Bonnett

Apr 12 2020

28mins

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Rank #8: The Mothership of Brewing: Beer and the Belgians

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Dan Saladino and drinks writer Pete Brown find out why Belgium beer is so influential.

Jun 03 2018

27mins

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Rank #9: Citrus

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Sheila Dillon goes on a citrus journey, discovering vivid flavour possibilities and hidden histories.

Joining Sheila are Catherine Phipps, food writer and creator of a new book 'Citrus - Recipes that Celebrate the Sour and the Sweet' out this week, Helena Attlee author of 'The Land Where Lemons Grow' and Michael Barker, Editor of Fresh Produce Journal.

Presenter: Sheila Dillon
Producer: Rich Ward.

Feb 12 2017

28mins

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Rank #10: The Joy of Eggs

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We were once told 'Go to work on an egg' but health warnings later saw us cut the number we eat. As the US Dietary Advisory Committee drops its advice on restricting egg consumption Sheila Dillon asks if we're falling back in love with the egg. Similar limits in the UK were lifted several years ago after evidence suggested their cholesterol did not have a significant effect on our blood cholesterol after all.

The amount we eat in the UK is now continuing to rise and the trend for keeping hens at home or in community projects has seen many people collecting their own too. Sheila Dillon asks if the humble egg is breaking free of a tarnished reputation and proving itself to be a versatile protein provider worth celebrating.

She hears reports from US where yolk-dodgers have demanded white-only 'heart healthy omelettes' and similar concoctions while in Silicon Valley a 'solution' to the egg has been created in a plant protein based alternative which they claim can mimic many of the egg's functions.

But back in the UK she finds a more celebratory atmosphere - a major retailer has begun supplying guaranteed double yolkers, Neil Rankin, founder of 'Bad Egg' Restaurant has kept his supplier in steady business while Genevieve Taylor found her hens laid so many she had to create new recipes to use them all.
Has the egg been given too much of a bad rap and is now breaking free and what does the future hold?

Presented by Sheila Dillon and Produced in Bristol by Anne-Marie Bullock.

Apr 05 2015

28mins

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Rank #11: A Fat Lot of Good

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The range of fats and oils available to us is growing but the advice has changed dramatically. Sheila Dillon looks to cut through the latest thinking to help gain clarity of which we should be using when.

She's joined in the studio by Dr Michael Mosley whose recent investigation looked into how the composition of saturated and polyunsaturated fats changed when heated with food and resulted in the production of dangerous aldehydes. Sheila finds out what response there has been since the programme and how he's changed his own cooking and buying habits but what questions should we be asking when we eat out?

Over the past decades animal fats have lost out in popularity and newer products like coconut oil have risen in prominence. Yet a butcher from Clonmel in Tipperary has seen his dripping crowned 'supreme champion' in the Great Taste awards - could this signify a change of thinking on what was once classed 'unhealthy fats'. Meanwhile in parts of Italy a new disease is threatening olive trees.
N.B. In this programme, mustard oil is used. Due to the high levels of the allergen erucic acid present in mustard oil, EU regulations state that the oil must be marked for 'external use only'. However, it continues to be widely used in Indian cooking and is often recommended by chefs to create authentic dishes.

Jul 29 2016

28mins

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Rank #12: Time for an Aperitif? The Drinks Menu

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In French, 'l'aperitif', in Italian, 'l'aperitivo'. We don't of course have a translation in English, but the aperitif, the drinks and snacks which proceed a meal have long captured our imaginations. The sounds and smells of Mediterranean holidays, the tastes of a summer day... and those glamorous and just a bit tacky TV adverts from the 70s. ('Dubonnet vous?')

Food writer Diana Henry fell for those adverts, and then experienced l'aperitif as a teenager on a French exchange. Now, with the rise and rise of low alcohol, sprtizy cocktails in our pubs and bars, Diana wants you to embrace the aperitif, in its many forms and flavours. She explores the history of the aperitivo in Italy, from its Roman origins to its significance for the Futurist movement. In France, she reflects on the cultural and social significance of aperitif, and hears how once deemed old fashioned, brands like Suze, and Dubonnet are making a comeback. And in Britain, she discovers chefs making their own infusions with ingredients from a Suffolk garden and the Somerset countryside.

In the first of The Food Programme's summer drinks series 'The Drinks Menu', Diana wants you to take a moment, a cold glass, some ice and a bottle and appreciate an aperitif.

Presented by Diana Henry
Produced by Clare Salisbury.

Aug 21 2016

28mins

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Rank #13: Is There a Place for Salt?

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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 Dillon
Producer: Rich Ward.
The reading of 'Sugar and Salt' in the podcast and Monday's broadcast is by Vicky Coathup.

Apr 22 2018

28mins

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Rank #14: Get Ahead Treats for Christmas

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Sheila Dillon invites Diana Henry to provide a guide to an Eastern Christmas. With experts Bee Wilson and Sally Butcher on hand, Diana looks at 'get ahead' treats, and finds out why certain foods from the east feature so prominently at Christmas.

They also explore some of the symbolism of 'exotic' food stuffs like dates and pomegranates that have become so much part and parcel of the Christmas feast. All of the recipes are featured on The Food Programme website.
Producer: Sarah Langan.

Nov 24 2014

27mins

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Rank #15: Brexit and Food: A Food Programme Special

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Dan Saladino outlines the big food issues we're facing because of Brexit. From the impact of a devalued pound to longer term questions over the future of how we farm, produce, buy and sell food. Dan goes on the road in search of answers.

The podcast of this programme is a special extended edition featuring Angela Hartnett.

Producer: Rich Ward.
Photo: Artur Melez Tixiliski.

Jul 04 2016

34mins

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Rank #16: Jamie Oliver: A Life Through Food Part I

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On the anniversary of TV series 'The Naked Chef', Jamie Oliver talks to Sheila Dillon about two controversial decades dominating food on our TV screens and online, our home cooking, and dining out.

In a two-part programme, Jamie, arguably the UK’s most successful food entrepreneur, reveals where it all went wrong with ill-fated restaurant chain 'Jamie's Italian’; the restaurants were supposed to disrupt mid-market dining, but after more than a decade, the chain collapsed in May.

He takes Sheila back to his childhood home, above his dad's Essex pub restaurant where his life in professional kitchens began, clearing up fag ends and polishing urinal pipes. Cooking, the only thing he was “any good at” would propel him into the restaurant scene of 1990s London, and eventually onto our TV screens.

This is the first part of two programmes on Jamie Oliver's Life Through Food. Part two will be broadcast on Sunday 25th August 2019.

Presented by Sheila Dillon
Produced by Clare Salisbury

Aug 18 2019

28mins

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Rank #17: Cooking for Poldark

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As the much-anticipated new series of Poldark returns to our screens, most eyes will be on Aidan Turner but behind the scenes a raft of experts has worked to ensure each setting is as accurate to the time as possible - including the food. The Food Programme was given special access on set to see the effort that goes into recreating the fantastic feasts that marked so many social functions in the Georgian era and were a marker of class and wealth.

Food Stylist Genevieve Taylor is used to creating wonderful images of food for cookery books and adverts but in her first period drama she faced a new set of challenges - researching the typical foods available at the time and how they were served, how to recreate them, which 'cheats' to use all before transporting the food to set intact, dressing the scene and preventing the crew from stealing the goodies.

She invites us into her kitchen and to the secret set locations for an insight into the detailed effort made - but it's not easy. From sourcing obscure fruits, to whipping up dishes under a gazebo, balancing tiered cakes on wobbly dishes to turning out jellies in front of a whole crew - can she impress Ross Poldark, the Directors and the audience?

Presented by Genevieve Taylor and Sheila Dillon
Produced by Anne-Marie Bullock.

Sep 12 2016

27mins

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Rank #18: Kitchens of Power

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Why is cheese essential when the German Chancellor comes for dinner?

Dan Saladino explains why a plate of food shouldn't be taken at face value in this special episode of the Food Programme, made in collaboration with the Food Chain on The World Service. This week we enter an arena usually hidden from public view; the kitchens behind the most powerful people on the planet, where politics, policy and diplomacy are the main ingredients.

For millennia, international relations have been massaged by the chefs working inside palaces and state kitchens and their food might have influenced some of the biggest decisions in history. Dan meets Gilles Bragard, the founder of the world's most exclusive culinary club, Le Club des Chefs Des Chefs, which brings together 20 people who cook for Heads of State. Gilles shares some food secrets, including President Putin's food security protocols.

We visit the kitchens of Hampton Court Palace, where in 16th century England, wine fountains and roasted meats were cooked to help Henry VIII impress and intimidate foreign dignitaries. The White House kitchen, is perhaps the most influential in the modern era and Sam Kass, former chef and close friend to the Obamas, explains how policies were cooked up in State kitchens.

Professor Stephen Chan of London's School of Oriental and African Studies tells the story behind Robert Mugabe's lavish feasts. David Geisser, a former Vatican Swiss Guard, provides insights into the culinary preferences of Pope Francis and finally, we hear from a journalist in Brussels who has witnessed some recent and dramatic EU meals, including the former British Prime Minister David Cameron's last supper with European leaders.

Producer: Emily Thomas.

Jul 29 2016

27mins

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Rank #19: Diet and Dementia

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For the 850 thousand families in the UK living with dementia, the simple daily practise of eating a meal can escalate into a dreaded challenge. Spurred on by a listener's personal experience, Sheila Dillon meets people living with dementia to ask how their relationship with food has changed.

American food writer Paula Wolfert has written award winning books on the food of the Mediterranean. In 2012, she was diagnosed with a form of dementia and after careful research she transformed her daily diet. As Paula prepares to release what will be her final book, Sheila speaks to her about what food means now. Sheila also meets James Ashwell, a young entrepreneur whose online business venture was inspired by caring for his mother who loved to cook.

Sheila hears from Professor Margaret Rayman, who heads the nutritional medicine course at the University of Surrey. Her book 'Healthy Eating to Reduce the Risk of Dementia' draws on hundreds of academic papers into nutrition and the brain. And in an area which still requires so much research, Sheila speaks to an American academic embarking on what could be the 'gold standard' study into how what we eat affects the development of dementia.

Presented by Sheila Dillon
Produced by Clare Salisbury

Photo credit: Alison van Diggelen.

Oct 03 2016

48mins

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Rank #20: Tea: A Coffee Drinker's Guide, Part 2

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Do we pay enough for tea? Dan Saladino - a long-term and deeply committed coffee drinker - continues his look at our love affair with the leaf.

Dan catches up with the BBC's South Asia Correspondent Justin Rowlatt, who has reported on conditions for tea workers in Assam, India. He also discovers a world of 'rock-star' tea growers and learns how to tell the difference between CTC and orthodox tea - and why it matters.

There is also advice on how to make a 'nice cup of tea' from... George Orwell.

Presenter: Dan Saladino
Producer: Rich Ward.

Mar 13 2017

28mins

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