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The Food Programme

The Food Programme

Investigating every aspect of the food we eat

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The power of poems to connect us to food

Getting people to engage with food and ideas for agricultural change can be really difficult - but that?s the hope of a major new arts project called We Feed The UK. Farmers, poets and photographers have collaborated to tell ten stories to celebrate custodians of land, seed, soil and sea from all corners of the country. The project is being coordinated by the charity The Gaia Foundation ? with a mission to elevate stories of farms and food producers that show positive solutions to climate change, the biodiversity crisis and social justice in the food system.

Jimi Famurewa joins conversations between farmers, food producers and poets, who are collaborating as a part of the project, to hear a selection of these poems and ask how poetry can help the public think twice about how food is grown.

Presented by Jimi Famurewa and produced by Sophie Anton for BBC Audio in Bristol

2024-02-26
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A Bitter Taste?

Appetite suppressant, glucose control and inflammation antidote... The scientific research around the power of bitter foods may sound far-fetched. But new studies are continuing to add to our knowledge of what this food group, disliked by many, can do for our health. To find out more, Leyla Kazim speaks to Italian taste scientist and self-confessed ?bitter enthusiast?, Gabriella Morini, who has been studying this area since the eighties.

Can, and should, we learn to love bitter? Leyla spends a morning cooking with chef and MasterChef finalist Alexina Anatole, whose new book Bitter is on a mission to help us do just that. After cooking with bitter greens, Leyla tracks their journey from plate back to field. While salad might seem an unseasonal thing to be eating in winter, British soils and temperature are actually well suited to growing a huge variety of winter salads, notable for their fresh taste as well as their resilience. She meets a specialist mixed leaf salad grower and hears how choosing these varieties could help reduce our reliance on Spanish salad, where climate change is making winter growing increasingly erratic.

In many ways, understanding the power of bitter foods is regaining knowledge that was used by our ancestors; while bitter herbs and leaves are still used in traditional medicine in Indigenous cultures across the world. Leyla speaks to food historian Dr Neil Buttery to retrace some of the history of bitter flavours. Finally, calling in on nutritionist Dr Lucy Williamson, Leyla hears tips on how to apply our more modern day understanding of bitter to everyday meals and lifestyles.

From old folklore to new scientific research, and from cooking to growing, Leyla discovers how there is plenty more to bitter flavours than might well meet the eye, or the taste bud.

Presented by Leyla Kazim. Produced by Nina Pullman for BBC Audio in Bristol.

2024-02-18
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Love on a Plate

From warming aphrodisiacs in the early modern period, to date-night oysters and champagne or a loving dish of hot macaroni cheese, sharing food has always been a way for people to connect, and in some cases it can make us feel loved or even in the mood for romance..

In this programme, Jaega Wise seeks to uncover some of the reasons why this connection between food and love exists, and asks whether it's what's on the plate that is doing something inside us, or if it's all placebo, and it?s the act and ritual around eating (the setting, the conversation etc..) that can give us these feelings of love.

Featuring aphrodisiac and absinthe pairing at The Last Tuesday Society (east London) with historian Dr Jennifer Evans (University of Hertfordshire); romantic dining at London Shell Co; chef José Pizarro and partner Peter Meades; food writers Clare Finney and Skye McAlpine; experimental psychologist Prof Charles Spence plus research from The Good Housekeeping Institute on the relatively modern Valentine's day institution of dine-in meals for two.

Presented by Jaega Wise Produced in Bristol for BBC Audio by Natalie Donovan

2024-02-11
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Destination Food

Many of us are travel looking for food experiences and we often want to eat something that is authentically of that place. So we seek out the local delicacy which hopefully reflects the local landscape, history and people.

However many of the foods we think of as quintessential ?destination? foods are elevated in the 20th century with the rise of easier travel and more and more tourism. On the other hand, it?s easier than ever to access to ?global? food in the towns and cities we live in. Sheila Dillon explores what travelling to eat looking for authentic experiences means in an increasingly globalised world.

We start the programme hearing the story of Nashville Hot Chicken from journalist Zach Stafford. In recent history, Hot Chicken went from an obscure speciality of a specific community in North Nashville, Tennessee to one if it?s most iconic symbols. Zach tells the story of how Hot Chicken became part of the ?Disnification? of Nashville as it has become a popular tourist destination. But like so much of American culture the story is racialised with new white owned businesses making money from a food created by a black community.

Sheila then travels to Brussels to become a food tourist herself. Guided by Elisabeth Debourse, Editor-in-Chief at Le Fooding she explores whether the search for the elusive ?authentic? local food is helpful in trying to get a good meal. She visits Rue des Bouchers and restaurant Les Brigittines.

Someone who?s thought a lot about food and place is food writer Anya von Bremzen. It?s something she explores in her latest book is National Dish. She talks about how many iconic foods linked to place are much more modern than we might think.

The Food Programme is based in Bristol and although the city has a distinct culture, it doesn?t have an iconic ?destination food.? Sheila talks to is an actor, born and bred Bristolian and the new presenter of ?A Proper Bristol Breakfast,? the Radio Bristol morning show about Bristol?s eclectic food identity.

Produced by Sam Grist for BBC Audio in Bristol

2024-02-04
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How has a small island become the nation with the highest rate of obesity?

Sheila Dillon investigates what we can learn about food and public health from the extreme case of Nauru. It?s the world?s smallest republic yet has the highest rate of obesity.

2024-01-28
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Haggis and Hosting: Celebrating Burns Night

In the dark nights of January, celebrating the work of poet Robert Burns by feasting, toasting and speaking poetry has become a much-loved tradition in Scotland and around the world. Sheila Dillon joins Scottish-Malaysian chef Julie Lin in Glasgow as she hosts friends for Burns Night 2024 to share food and ways of celebrating. She also visits the Centre for Robert Burns Studies at the University of Glasgow to hear more about Rabbie Burns himself. Who was he? And where do the Burns' food traditions come from? After hearing Burns' famous 'address to a haggis', we call in on the recently-crowned world's best haggis maker, Simon Broadribb, at his butcher's shop in Southampton, to see his award-winning recipe in action. Time for a wee dram? Finally, we hear from whisky expert and 'Master of the Quaich' Ann Miller on what to drink alongside your Burns supper, and discover Burns' own links with the whisky industry.

Presented by Sheila Dillon. Produced by Nina Pullman for BBC Audio in Bristol.

2024-01-21
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Eating for Two?

Jaega Wise is on a mission to find out what she should really be eating while pregnant - from conception to birth.

Presented by Jaega Wise Produced in Bristol for BBC Audio by Natalie Donovan

2024-01-14
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A Seaweed Revolution in the UK?

Seaweed farming could be a huge boon for the UK, restoring biodiversity, cleaning the sea and could even be capturing carbon. Seaweed is healthy and delicious but UK grown seaweed has a very low profile with only a handful of farms across the country and few people eating it. In this programme Leyla Kazim finds out why this is and what a future focused on seaweed could look like.

She talks to Vincent Doumeizel author of The Seaweed Revolution who believes seaweed is an answer to many of the crises we face as a species. In St Austell bay, Cornwall she meets Tim van Berkel from the Cornish Seaweed Company and sees one of the few seaweed farms in the UK. What is the current state of Seaweed farming? We hear from Elisa Capuzzo CEFAS. Leyla meets Douglas McMaster at his restaurant Silo to talk about seaweed as an ingredient. She also talks to Olly Hicks, adventurer and seaweed farmer who has a licence for a huge seaweed in Devon but is currently selling the seaweed for use in agriculture.

Produced for BBC Audio in Bristol by Sam Grist

2024-01-07
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New Year?s Eve Food Around the World

Join Leyla Kazim for a tour of New Year?s Eve food traditions around the world, from eating lentils in Italy, scoffing 12 grapes in Spain, slurping soba noodles in Japan and Kransekage in Denmark and Norway.

We hear from food writer, Rachel Roddy; owner of Japanese Cookery School Hashi Cooking, Reiko Hashimoto; Spanish chef, Omar Allibhoy; co-founder of ScandiKitchen, Brontë Aurell; and author of National Dish: Around the World in Search of Food, History, and the Meaning of Home, Anya Von Bremzen.

Presented by Leyla Kazim and produced by Sophie Anton for BBC Audio in Bristol.

2023-12-31
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Christmas with The Food Programme

Cooking at Christmas is so much more than just the main meal, so this year Sheila Dillon, and chef Thomasina Miers, show us how to do more with less. Sheila Dillon joins chef Thomasina Miers in her kitchen who shows her why she thinks some of the most delightful meals at Christmas are made with the leftovers, and she shares her family tradition for doctoring mince pies, to make a much more extravagant treat. Plus the pair connect with friends whose lives this Christmas feel far from normal, to hear how tradition and food can bring joy, even in the most strained situations.

Presented by Sheila Dillon Produced for BBC Audio in Bristol by Natalie Donovan

2023-12-24
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Reflections on rum

Jaega Wise reflects on her findings and a few surprising moments during the making of this week's rum programme, with producer Nina Pullman.

2023-12-17
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Dark and stormy: A journey through rum

A refreshing mojito? Rum punch? Maybe just a simple rum and coke? Many of us might think no further about rum than how to mix it within a drink. But it actually has a unique story within our history through its links with slavery and the navy, where it was used as a currency and became an integral part of the maritime trade in people and sugar.

Fast forward to today, and the popularity of rum is still rising. But amid the flavours, brands and a vast range of rum-based drinks, there is very little information about how it?s made and where it comes from.

In this episode, Jaega Wise visits two British rum producers making it in very different ways. One, Goldstone Rum, is the latest addition to a new group of distillers making rum from scratch in the UK. The other, the BBC Food and Farming Award-winning Isle of Wight Distillery, is part of a long tradition of blending and spicing rum made in the Caribbean.

But while rum has a sociable, sunny image thanks to its Caribbean heritage, not many people want to talk about its darker history and how it was once used as currency to buy enslaved Africans, who in turn worked on the sugar plantations that were the source of rum itself.

Who better to hear about the history and culture of rum than global rum ambassador Ian Burrell, who meets Jaega at RumFest to explain more about its origins, the rum scene in the UK and mix a cocktail or two.

Throughout this journey of rum, Dr Christy Pichichero, professor of history and expert in Black studies at George Mason University, explains why understanding the true story of rum is an important part of our shared history, and what it means to rum makers and drinkers today.

Presented by Jaega Wise. Produced by Nina Pullman for BBC Audio in Bristol.

2023-12-17
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Recipes for Long Life

Dan Buettner believes that "when a ritual lasts for hundreds or thousands of years, like prayer before a meal, it serves some purpose". Dan is the best-selling author of and founder of The Blue Zones; five parts of the world where people tend to live much longer and healthier lives, many into their hundreds. In this programme, Leyla Kazim finds out more about the culinary aspects of his research, discovering what is eaten in the Blue Zones, what isn't being eaten, and some of the practices that exist around meal times.

She also meets two academics whose work focuses on how to help people living in the UK live longer and more healthily. Liz Williams from the Healthy Lifespan Institute at the University of Sheffield explains that although the current life expectancy for people in the UK is just over 81 years - our average 'healthy life' expectancy is much lower, at around 63. Dr Oliver Shannon from The University of Newcastle explains how some of the Blue Zones observational findings are consistent with research they have been doing into the impact of the Mediterranean diet on brain health.

The promise of a long healthy life is all well and good - but as we know the reality of diets is that they are impossibly hard to keep to. So could choosing to make a 'lifestyle' change be any easier to stick with? Leyla hears from Jean Newton who in her 70s has done just that.

Presented by Leyla Kazim Produced by Natalie Donovan for BBC Audio in Bristol.

2023-12-10
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The food books of 2023

Over a coffee in community arts space The Place in Newport, south Wales, The Food Programme presenters Sheila Dillon, Leyla Kazim and Dan Saladino choose two books each from the year: one that has made them cook, and one that has made them think. Sheila also meets George Harris, creative director of Tin Shed Theatre Company, to hear why food has become part of their work, and leaf through a very special cookbook that has been passed down through George's family.

Wondering what the next generation makes of food books, Sheila visits a group of young food activists from the organisation Bite Back 2030, to debate one of the top food books of this year - Henry Dimbleby's Ravenous. Meeting at Bite Back HQ, in north London, they also discuss whether TikTok spells the end of an era for recipe books and share their own recommended reads.

Dropping in on cookbook buyer at Topping books in Bath, Kathleen Smith, we find out what's been selling this year and how trends vary according to region. Plus, scattered throughout, we hear the personal book recommendations from best-selling food writers and chefs including Rukmini Iyer, Poppy O'Toole and other familiar faces, picking their own favourite new releases from 2023.

Presented by Sheila Dillon and produced by Nina Pullman for BBC Audio in Bristol.

2023-12-03
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Food Under Siege in Gaza

Sheila Dillon looks at what the current conflict in Gaza has done to food supplies in one of the most densely populated places on earth. After Hamas gunmen launched an unprecedented assault on Israel from the Gaza Strip on October 7, killing 1,200 people and taking about 240 hostages, the Government of Israel responded with air strikes on Gaza, and launched a ground offensive. To date, more than 14,800 people have been killed in Gaza, according to the Hamas-run government. Hundreds of thousands of others have been displaced to the south of the territory, where vast numbers are living in make-shift camps. Aid agencies say hunger is spreading, as shops have been emptied of food, and a lack of fuel is restricting how much food can be distributed around.

In this programme, recorded while the situation in Gaza is still changing on a daily basis, Sheila Dillon seeks to find out how people are feeding themselves and their families, how resilient the population is given the uncertainties they face, and what long abandoned food ways can they fall back on as supplies run low.

Presented by Sheila Dillon Produced in Bristol for BBC Audio by Natalie Donovan

2023-11-26
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Older Men Learning to Cook

Jimi Famurewa talks to men learning or rediscovering cooking later in life, maybe due to a change of circumstance or loss of a partner, to hear how it's changing their lives.

In the programme we meet the participants of the latest Man with a Pan cookery course, run by Community Chef at Lewes Community Kitchen, as well as a weekly class run by Age UK in north London. Jimi also chats to the team behind Men?s Pie Club, which uses food as a tool to help tackle loneliness and social isolation with men, getting them in a room once a week, to make a pie, connect and meet people.

Presented by Jimi Famurewa and produced by Sophie Anton for BBC Audio in Bristol.

2023-11-19
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Mezcal: A Beginners Guide

Dan Saladino explores the Mexican spirit mezcal and the diverse world of agave spirits.

Contents include:

Gary Nabhan (Agave Spirits book): https://www.garynabhan.com/

Agave Road Trip Podcast: https://agaveroadtrip.com/

Sin Gusano: https://www.singusano.com/story

Kol: https://kolrestaurant.com/

El Pastore: https://www.tacoselpastor.co.uk/

Produced and presented by Dan Saladino.

2023-11-12
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BBC Food and Farming Awards 2023: Second Course

Sheila Dillon presents more winners from the BBC Food and Farming Awards 2023, including who was crowned Best Streetfood, Takeaway or Small Eatery and the winner of the Food Innovation Award. We also hear stories of the amazing finalists and winners in the Community Food and Young Countryside Champion Awards. Finally, the winner of this year's prestigious Derek Cooper Outstanding Achievement Award is revealed in recognition of their impact on the UK's food and farming.

Presented by Sheila Dillon and produced by Nina Pullman for BBC Audio in Bristol.

2023-11-05
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BBC Food and Farming Awards 2023: First Course

Join Sheila Dillon from the International Convention Centre Wales in Newport for the BBC Food and Farming Awards 2023.

In this first episode from the ceremony, we hear the winners of awards including Best Food Producer, Best Drinks Producer and the brand new for 2023 Digital Creator Award.

Presented by Sheila Dillon and produced by Natalie Donovan for BBC Audio in Bristol.

2023-11-03
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Prescribing Fruit and Veg ? A New Model for the NHS?

A pilot public health scheme in south east London is prescribing fresh fruit & veg to people with chronic disease and mental health conditions. Sheila Dillon meets Dr Chi-Chi Ekhator, an NHS GP and lead at the A.T Beacon Project, to hear how the prescriptions are working, and how it?s a part of their mission to bring healthcare out of GP surgeries and into the heart of Lambeth?s most hard-to-reach communities.

Presented by Sheila Dillon and produced by Sophie Anton for BBC Audio in Bristol

2023-10-22
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Eating Wild Part 2: Inside the Gut Microbiome

Dan Saladino finds out what happened to people who embarked on a wild food adventure, including chef and Arctic explorer Mike Keen and a group of British foragers involved in the Wild Biome Project. After three months, their physical health has been analysed, including their gut microbiomes. Are there lessons for us all?

For more information on the test results: Mike Keen's Arctic exploration: https://www.mikekeen.co/#Greenland-Expedition Wild Biome Project: https://monicawilde.com/the-wildbiome-project/

Produced and presented by Dan Saladino.

2023-10-15
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Kombucha: A Miracle Drink?

Kombucha has been around for a while but it has not had huge success in this country like it has in the US and Australia.

In this programme, Jaega Wise looks at why that may be as well as sampling some drinks from our BBC Food & Farming Awards finalists and investigating the health claims of kombucha.

This programme features Old Tree Brewery, William Kendall, Mark Ilan Abrahams, Paul Cotter, Lucy George from Peterson Tea and Kara Monssen.

Presented by Jaega Wise and produced for BBC Audio in Bristol by Sam Grist

2023-10-08
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Local food ? is it working?

Local food networks thrived during lockdown with more people turning to local producers, farm shops and veg box schemes as supermarket shelves ran dry. But how are they doing now? The Covid pandemic was a reminder that localised networks give our food system resilience during disruption, but also that they pay farmers fairly to produce food in a nature friendly way, and helps them stay in business. The cost of living crisis has been one of the biggest difficulties for this system recently, as consumers pay a higher price at the till.

Sheila Dillon visits Growing Communities, a local food network in Hackney, East London who run a veg box scheme, to hear what?s needed to help networks like theirs to expand. She also talks to Rana Foroohar, global business columnist and associate editor at The Financial Times, about what the Biden administration is doing to decentralise the food system in the US. Nigel Murray, Managing Director of Booths Supermarket, explains how they support smaller producers and local supply chains in the North West of England and Yorkshire. And we hear from the Food Producer finalists in the 2023 BBC Food and Farming Awards, about how they are carving out their own diverse network of customers outside the supermarket system.

Presented by Sheila Dillon and produced by Sophie Anton for BBC Audio in Bristol

2023-10-01
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Abergavenny at 25

25 years ago two Monmouthshire farmers had a plan. BSE had hit the rural area hard, and they wanted to create a food festival to showcase the area's produce. They set about putting it together in the relatively unknown town of Abergavenny. 25 years on and the event is now one of the UK's best known food festivals that attracts a star-studded line up of chefs and producers, hosting demonstrations and discussions and much more.

Sheila Dillon has been going to the festival for many years, and in this programme finds out why Abergavenny Food Festival has had such success, how it continues to stay relevant, and what impact it has beyond the town.

Presented by Sheila Dillon Produced in Bristol for BBC Audio by Natalie Donovan

2023-09-24
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BBC Food and Farming Awards: street food finalists

Judges have been visiting the finalists in this year's BBC Food and Farming Awards. This episode of The Food Programme celebrates the businesses shortlisted for the street food and take-away category. This year it's been extended to include small eateries as well.

Chefs Sam Evans and Shauna Guinn won the award eight years ago. Now they're back as judges. We sample Malaysian rendang cooked in a traditional clay pot at Joli in London; meet the cooks at Maasi's in Cardiff who've invented the "naanwich" in their Pakistani cafe; and try curries from DabbaDrop in East London, which are delivered by bike.

Presenters: Sam Evans and Shauna Guinn Producer: Rebecca Rooney

2023-09-17
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The Food Innovators: Radical Thinkers, Big Ideas.

Dan Saladino judges the The Food Innovation Award part of the BBC Food & Farming Awards. He is searching for big ideas that can change the food system. In this programme he meets the three finalists:

Wildfarmed grow cereals, alongside farmers that share their values, using a regenerative farming method that prioritises the health of the soil. They are aiming to create an alternative to industrial farming.

Too Good To Go is an app that lets you rescue unsold food from bakeries, cafes and supermarkets that would have otherwise been thrown away, at a much lower cost.

The Alexandra Rose Charity aims to support low-income families by providing fresh fruit and veg through a voucher scheme and prescription scheme through GPs. The vouchers can be spent in local markets, helping the local economy.

2023-09-11
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Festival Food

As summer draws to a close, Jaega Wise heads to the Bannau Brycheiniog (Brecon Beacons) to learn what goes into feeding the thousands of fans gathered for the Green Man festival. Over the past 20 years or so, the food at music festivals has evolved from mostly burgers, chips and noodles, to an array of traders cooking foods from all over the world, sit-down banquets, and chefs on the line up.

So what has driven this change, and can it continue to thrive while the cost of everything involved in producing it has risen so much? What has the evolution of better festival food meant for sustainability? And what do you do if you don?t want to spend a fortune on food at a festival, but still want to eat well? Comedian George Egg has some answers.

Presented by Jaega Wise Produced in Bristol for BBC Audio by Natalie Donovan

2023-09-03
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A Food Museum ? can it make us care about food?

If food is one of life?s greatest pleasures, and also a lens through which we can interpret our history and how we live now, then surely it deserves a museum? The UK has only just got its first permanent Food Museum. It?s in Stowmarket in Suffolk, recently rebranded from The Museum of East Anglian Life. Sheila Dillon visits its beautiful 84 acres, with its historic buildings, crops, orchard, kitchen garden, water mill and animals to find out how the museum team are reinterpreting its collections to connect people to where our food comes from.

Presented by Sheila Dillon and produced by Sophie Anton for BBC Audio in Bristol

2023-08-27
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Wedding Food

Wedding food is one of the biggest costs on the big day but the sit-down three-course dinner is making way for food trucks and festival-style take-aways. We explore how the pandemic and the cost-of-living crisis have affected couples and caterers. We find out why it's called "a wedding breakfast" - even though the reception's rarely in the morning and ask what's happened to the traditional wedding cake. We also meet a chef who's campaigning to stop food waste and caters for weddings with food that would have been thrown in the bin.

Presenter = Jaega Wise Producer = Rebecca Rooney

2023-08-20
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The Global Food System: Too Big to Fix?

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.

2023-08-13
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Medicinal mushrooms ? magically good for our health?

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

2023-08-06
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Feeding Your Brain: A Users Guide.

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 & 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

2023-07-30
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UPF WTF?

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

2023-07-23
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Smoke, Fire and Flame: Trends v Tradition

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.

2023-07-16
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Bread, Baking, War and Ukraine

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.

2023-07-10
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The Wild Venison Project

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.

2023-07-02
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Agritourism: Italian-inspired hospitality in the UK

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.

2023-06-25
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Learning to Eat Part 2 ? How the French do it

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

2023-06-18
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Learning to Eat Part 1 ? Do Kids Need Special Food?

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

2023-06-11
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Pavlov to Plant Breeding: Food Prizes that Changed the World.

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.

2023-06-04
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The Awards Return

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 & Farming Awards, just visit bbc.co.uk/foodawards 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

2023-05-31
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Tech, TikTok and the Future of Food Writing

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.

2023-05-21
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Eating Wild

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.

2023-05-14
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Coronation 2023 ? How is Food Bringing us Together?

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

2023-05-07
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Conversations in cafes: all hail the greasy spoon

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

2023-04-30
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The Good Friday Food Revolution

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.

2023-04-23
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Weight-loss drugs

Is hacking our biology the only solution left to an unhealthy food system and bad food culture?

Produced and presented by Dan Saladino.

2023-04-16
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Secret Supply Lines ? Fruit & Veg Under the Radar

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

2023-04-09
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A Pudding Celebration

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

2023-04-02
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Glasgow: Seeking Asylum and Finding Refuge in Food

Leyla Kazim and producer Robbie Armstrong explore the central role of food in building community, shaping identity and providing culturally appropriate spaces for refugees and asylum seekers in Glasgow, resettled in the city as part of the UK Government?s asylum dispersal policy.

Leyla speaks to Selina Hales, founder of charity Refuweegee, which distributes welcome packs and emergency food parcels, runs community meals and organises events for people starting a new life in Glasgow.

Teresa Piacentini of the Glasgow Refugee, Asylum & Migration Network outlines how the dispersal system works, the changing landscape in Glasgow, and how food is used to establish community, identity and belonging for those seeking refuge or making a new home in Scotland.

Ibrahim Kamara and Arij Alnajjar take Leyla out for lunch, where they discuss their experience in the asylum system, and how crucial food has been in helping them reclaim their identity and share their culture and cuisine with friends in a foreign country.

Producer Robbie Armstrong visits the Garnethill Multicultural Centre to meet development worker Vivien Opiolka. He attends their community meal, and hears from service users about the importance of shared meals for those in the asylum system. Robbie shows Leyla around his neighbourhood of Govanhill, Scotland?s most multicultural area, and talks about its diverse array of cuisines, restaurants and affordable supermarkets.

We hear from councillor Roza Salih, herself a Kurdish refugee and member of the legendary activist group the Glasgow Girls. She visits Kurdish kebab takeaway Shawarma King to toast owner Majed Badrekhan on his takeaway being crowned ?best kebab in Scotland? two years in a row.

Closer to home, Leyla visits the Cyprus House restaurant in the Turkish Cypriot Cultural Association in Green Lanes, North London, where she reflects on her Cypriot heritage, her dad?s escape from war-torn Cyprus, and why food is a central part of her identity.

Presented by Leyla Kazim. Produced by Robbie Armstrong.

2023-03-26
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