How rationing changed me
Rationing looms large in the memories of a generation who lived through World War Two. Basic groceries were limited and getting enough food on the table became a daily challenge that went on long afte...
2 Joulu 202127min
Gabriella D'Cruz: Global Youth Champion
Gabriella D’Cruz, from Goa, wants to improve diets, transform livelihoods, and protect the planet using an often-overlooked marine vegetable - seaweed.Ruth Alexander speaks to the 29-year-old about he...
25 Marras 202128min
How a new cuisine is born
How is a new cuisine created? Ruth Alexander explores two unique cuisines in South Africa and the USA: ‘Cape-Malay’- a 300-year old tradition born out of colonialism and slavery that unites Indonesian...
18 Marras 202128min
How to cope with cooking burnout
Throughout the coronavirus pandemic some people discovered a solace and comfort in cooking, but for many others the opposite was true - the joy they had once felt in the kitchen evaporated.Tamasin For...
11 Marras 202128min
One small change
The pressure to tackle climate change by altering what we eat is huge, and it can be a daunting prospect. But you don’t have to go vegan, shop 100 per cent local, or start your own allotment to make a...
4 Marras 202128min
A farmer's nightmare
The UK food industry relies on foreign workers, but what happens when they stop coming? A combination of COVID-19 and Brexit has led to fewer workers available to pick, process and transport food. F...
22 Loka 202126min
Last orders: Why I quit hospitality
The hospitality industry is facing a staffing crisis, but why have thousands of chefs and waiters quit, and why now?Tamasin Ford speaks to three former restaurant and bar workers to find out why the c...
13 Loka 202128min
The drinking experiment
Alcohol is part of the fabric of life in many cultures. It’s associated with socialising, dating, networking, even commiserating . But what happens if you take it away? Tamasin Ford brings together t...
7 Loka 202127min
