The Food Chain 4t2ex

What it’s like for your child to be diagnosed with life-threatening food allergies? Ruth Alexander explores the realities of shopping, socialising and eating out with a food allergy, and discusses what needs to change to make food safer for everyone. Amanda Bee and her daughter Vivian, 13, tell us how they navigate her allergies to milk, beef and dragonfruit. We hear from Dr Alexandra Santos, a professor of paediatric allergy at King's College London, about why food allergies are rising across the world. In which parts of the world is it most difficult to have a food allergy? Deshna in Coimbatore, India, tells us what it’s like to have a lactose allergy in a country that uses so much milk and cheese. Chief of the food allergy committee at the World Allergy Organisation, Alessandro Fiocchi, and head of allergy at the paediatric hospital Bambino Gesu in Rome, explains the problems around ‘may contain’ labelling and how confusing they can be to consumers. And how despite the challenges, medicine is providing more and more solutions to those living with food allergies.

Does food have the power to send messages when words aren’t enough? This week Ruth Alexander finds out how food can sometimes speak much louder than words. Lecturer in Chinese Cultural Studies Dr Zhaokun Xi explains why gifting a pear in China can quietly suggest separation — and how it still carries weight today. Chef Beejhy Barhany reflects on the role of Ethiopian food in expressing care and welcome through gursha, the act of feeding people with your hands. We find out how food can be used as a signal of protest from historian and food researcher Aylin Oney Tan. From the Janissaries tipping their cauldrons of soup to signal unrest, to black pepper in a wedding dish to symbolise the role of the mother in law. And we learn about the power of food in mourning; Greek food writer Aglaia Kremezi tell us about koliva, a sweet dish served at funerals in Greece — and how it attempts to soften the bitterness of loss. If you would like to get in touch with the show, please email: [email protected] Presenter: Ruth Alexander Producer: Izzy Greenfield

How did it snacking start and why do we do it? In this programme Ruth Alexander looks at the world of snacks. Have we always snacked or is it a more modern phenomenon that started with formal meal patterns? What snacks have been popular through the ages, what’s the industry doing now and what could we be eating in the future? We talk to food historians Dr Annie Gray and Professor Janis Thiessen, the former CEO of Unilever Paul Polman - who re the rise of some of the biggest brands - and Christine Cochran from the international trade association SNAC International. We also hear from snack fans across the world. If you would like to get in touch with the show, please email: [email protected]

When you’re feeling stressed, does it affect your appetite? In this programme Ruth Alexander is ed by two experts in chronic stress to discuss why it can cause us to crave certain foods, the impact on our bodies and whether there’s anything we can do to prepare for periods of stress in our lives. Ruth is ed by Professor Rajita Sinha, clinical psychologist and founding director of the Yale University Interdisciplinary Stress Center in the United States, and Dr Mithu Storoni, neuro-ophthalmologist and author of the books ‘Stress-Proof’ and ‘Hyperefficient’. If you would like to get in touch with the show, please email: [email protected] Presented by Ruth Alexander. Produced by Beatrice Pickup. (Image: a woman studying and eating a slice of pizza whilst wearing headphones. Credit: Getty Images/ BBC)

There are bakeries, cafes, bars and restaurants around the world which don’t just exist to serve up food and drink – they're on a mission to rebuild lives. Ruth Alexander hears the stories of risk, reward and redemption from three businesses on three different continents: At The Dusty Knuckle bakery in London, the trainee programme manager Charlie Atkinson explains why she thinks a cafe and bakery is the perfect place to foster team spirit. Reporter Gideon Long visits La Trocha in Bogota, Colombia, a bar and cultural centre run by a group of former Farc rebels. Rob Perez and Mindy Street of DV8 Kitchen in Lexington, Kentucky, US, talk about how they’ve won over customers. Producers: Hannah Bewley and Sam Clack If you would like to get in touch with the show, please email: [email protected] (Image: hands kneading dough. Credit: Getty Images/ BBC)

Cottage industries, usually referring to small scale home-based production, can be found all over the world. Often they provide a vital source of additional income for women, particularly in low income and rural areas. In this programme Devina Gupta speaks to women who are working in food cottage industries in India, Eswatini in Southern Africa, and Ecuador, to hear about the work and the difference it makes to their finances. Devina goes to meet some of the 40,000 women working for Shri Mahila Griha Udyog Lijjat Papad, India’s multimillion-dollar co-operative, which produces 'Lijjat Papad' poppadoms, sold nationwide. If you’d like to the programme you can email [email protected] Presented by Devina Gupta. Produced by Hannah Bewley. (Image: two women rolling poppadom disks in Delhi. Credit: BBC)

Indigenous food is experiencing a revival in Canada, with growing awareness of First Nations culture, and indigenous run community farms and restaurants opening. While many are hopeful, there remains challenges to food security, including the realities of living in remote areas, the legacy of historic government schemes and climate change. Megan Lawton speaks to First Nation farmers, restauranteurs and chefs. Presented by Megan Lawton Produced by Sam Gruet

As plastic waste continues to pile up, Ruth Alexander explores how manufacturers, retailers, and designers are rethinking the way our food is packaged. We hear how shoppers are responding to eco-conscious packaging in Finland, from supermarket manager Markku Hautala. And is plastic really the enemy? Paul Jenkins, founder of a leading packaging consultancy, shares the latest innovations in sustainable design, and why some materials aren’t always what they seem. Rhea Singhal, CEO of India’s first fully compostable packaging company, discusses the realities of creating truly sustainable alternatives—and whether they’re enough. And the head of a German frozen food company, Felix Ahlers, explains why his company ditched all additives – packaging included – for the sake of the environment.

Corner shop, mom and pop store or konbini, whatever you call them, most of us have a local business that sells convenience. Rising food costs mean many are struggling to make a profit, one solution is to improve the fresh food and beverage offering which can have better margins. Ruth Alexander visits a convenience store in Morley in West Yorkshire in the UK, where owner Ajay Singh has introduced cocktails and street food alongside the traditional offering of bread and milk. Retail analyst Rob Wilson from L.E.K. Consulting explains why the US is looking to Japan for inspiration. Reporter Phoebe Amoroso reports from Tokyo, visiting some of the biggest chain convenience stores in the country and finding out what has made them so successful. And author Ann Y.K. Choi tells Ruth what it takes to run a convenience store, reflecting on her family’s experiences running such businesses in Toronto after moving there from Korea in 1975. If you would like to get in touch with the show, please email: [email protected] (Image: from left to right, Jazz Singh, Ajay Singh and Suki Singh who run Premier Morley convenience store in the UK. Credit: BBC)

What’s the purpose of restaurant reviews? The Food Chain looks at who is qualified to write a review, how helpful they are today and the impact they can have on a business. In this programme Ruth Alexander speaks to Giles Coren, restaurant critic for The Times newspaper in the UK, Opeyemi Famakin, online reviewer and influencer in Nigeria, and Ana Roš, chef and owner of the Hiša Franko restaurant in Slovenia which holds three Michelin stars. If you would like to get in touch with the show, please email: [email protected] Presenter by Ruth Alexander. Produced by Beatrice Pickup and Bisi Adebayo. (Image: from left to right, Giles Coren, Opeyemi Famakin and Ana Roš. Credits: BBC, Opeyemi Famakin and Suzan Gabrijan)

Saffron - the world's most expensive spice - is treasured for its rich aroma, vibrant colour, and unique flavour. But why does it command such a high price? In this episode of The Food Chain, Ruth Alexander uncovers the story of saffron from crocus flower to kitchen, finds out about the labour-intensive harvesting process, and learns about the innovations in lab-grown saffron that could change the industry forever. Iranian chef and author Najmieh Batmanglij shares saffron's culinary and cultural significance. Saffron trader Mehrdad Rowhani offers insight into the complex global market and the problem of fraud, and agricultural scientist Dr Ardalan Ghilavizadeh tells us about why more countries are investing in lab-grown saffron, taking the harvest from traditional fields and into indoor units. To get in touch with the show, please email: [email protected] Producer: Izzy Greenfield

Why do brands have such power over us? Ruth Alexander talks to the designers influencing your decisions about what and where you eat. Renowned graphic designer Paula Scher shares her insights on what it takes to create a visual identity that stands the test of time, including her work on the US fast-food restaurant Shake Shack. And Arjen Klinkenberg, the creative mind behind Dutch company Tony’s Chocolonely, tells us how he designed its distinctive chocolate bar wrapper in just 10 minutes. Together they discuss what makes a design classic a classic and reveal the secret to building a brand that endures (hint: don’t tweak). To get in touch with the show, please email: [email protected] Producers: Izzy Greenfield and Sam Clack.

What makes a noodle? Is it the shape? The ingredients? In this programme Devina Gupta explores the history of noodles, tracing their origin back to Third-Century China. She finds out how they came to be eaten in so many different ways in so many different places. Devina enjoys a Tibetan-influenced noodle dish in Delhi’s Monastery Market, a long-time home of Tibetan restaurants and businesses in India. She hears how noodles were one of many foods to travel the silk trading routes in the region. Jen Lin-Liu, author of ‘On the Noodle Road: From Beijing to Rome with Love and Pasta’, tells Devina about the earliest mention of noodles in historical documents. Frank Striegl in Tokyo, who runs the blog ‘5AM Ramen’ picks up the story, explaining how noodles travelled from China to Japan and became ramen – one of Japan’s iconic dishes today. In 1958 dried instant noodles were invented in Japan. Devina speaks to Varun Oberoi of Nissin India, to hear about the opportunities and challenges facing the instant noodle company today. Presented by Devina Gupta. Produced by Beatrice Pickup. (Image: noodles dangling from chopsticks above a bowl. Credit: Getty Images/ BBC)

In this programme John Laurenson explores the enduring appeal of stock. A century and a half ago, a butcher at the big Parisian food market Les Halles started selling beef broth – ‘bouillon’ in French - to the people who worked there. In a few years this had developed into what was perhaps the world’s first restaurant chain. By the end of the Nineteenth Century there were hundreds of ‘bouillons’ in Paris. Today, with inflation making traditional French restaurants too expensive for many people, these big, affordable eateries are making a comeback. The French aren’t, of course, the only people to discover the delights of this simple, warming, nourishing food. John learns how bouillon influenced Vietnam’s iconic dish, pho, as a result of the French colonial presence in the region in the 1800 and 1900s. Produced and presented by John Laurenson. (Image: a dish of stock with chicken and herbs with a ladle sticking out of it. Credit: Getty Images/BBC)

What motivates someone to dedicate years of their life to learning one skill? Ruth Alexander finds out what it takes to master a craft, the exacting standards one must meet, and why it's all worth it. Sushi chef Eddie Chow tells us how it took more than ten years to achieve the title of 'master sushi chef', and the pain of getting there. What does it take to become an illustrious master butcher in ? Claus Bobel explains the importance of tradition, and his daughter Yulia tells us why she's following in his footsteps. And 'Lady of the Ham' Cati Gomez describes the process of becoming a cartadora, and why ham carving is getting more and more popular around the world.

We find out the secret recipe that goes into some of the TV food shows watched by millions around the world. From hiring snake wranglers in South Africa to fending off flies in Sweden, three top producers lift the lid on what it takes to serve up a feast of culinary entertainment. Seasoned professionals Avril Beaven (Great British Menu), Irene Wong (Man Fire Food) and Jane Kennedy (Masterchef South Africa and My Kitchen Rules South Africa) explain the people skills needed to manage big personalities. And open up about the gruelling schedule that goes into creating televised cooking shows. If you would like to get in touch with the programme, email [email protected]. Presenter: Ruth Alexander Producers: Sam Clack and Hannah Bewley (Image: Jane Kennedy, Irene Wong and Avril Beaven)

People have been eating out in restaurants and bars for hundreds of years, and some of those early establishments are still open today. This week Ruth Alexander meets the people running some of the world’s oldest restaurants. When so many close within the first 12 months of opening, what’s the secret to centuries-old success? Antonio Gonzales Gomez runs Botin, in the Spanish capital Madrid. The restaurant is judged as the oldest by the Guinness World Records, and he tells us how he and his family have kept it going for so long. Ruth heads to the east of England to Nottingham, where the battle to claim the title of 'world's oldest pub' is fierce. Buildings archaeologist Dr James Wright explains what evidence he's found to declare the winner. We hear how a 200-year-old tavern in Missouri, in the United States, has been battling to stay open, and the man who runs the "oldest sausage restaurant in the world" tells us why being located of an historic German town boosts business.

Why do we enjoy foods that crunch? Listener Sheila Harris ed The Food Chain with that question and asked us to find out if the food texture has any benefits. Ruth Alexander speaks to Danielle Reed, Chief Science Officer at the Monell Chemical Senses Center in Philadelphia, US, who says that crunchy foods signal freshness and help our brains decide if a food is safe to eat. Paediatric dentist Ashley Lerman in New York, US says crunchy fruit and vegetables can act as a natural tooth cleaner. Anthropologist Professor Noreen von Cramon-Taubadel at the University at Buffalo in New York, US says that the texture of our diets can impact the shape of our faces. Her work has studied how jaw shape has changed as humans switched from hunter gatherer to farming diets. Ciarán Forde, Professor of Sensory Science and Eating Behaviour at Wageningen University in the Netherlands explains how crunchy and other hard textures could help us to eat more slowly and consume fewer calories. And could crunch make foods more palatable? Chef Dulsie Fadzai Mudekwa in Zimbabwe says the texture is key to convincing people to try edible insects. If you have a question for The Food Chain email [email protected] Produced by Beatrice Pickup. (Image: a woman biting a stick of celery. Credit: Getty Images/BBC)

Around 100 countries have official dietary guidelines, and more are on their way. But who is following them? Ruth Alexander asks how realistic healthy-eating advice is as she explores how official recommendations are developed, what they’re trying to achieve, and the obstacles standing in our way. We hear from Fatima Hachem, Senior Nutrition Officer at the United Nation’s Food and Agriculture Organisation, about how her team offers to countries deg dietary guidelines. Chiza Kunwenda, senior lecturer in the Department of Food Science and Nutrition at the University of Zambia, tells us how he and a team of others drew up the latest dietary guidelines for Zambia and other countries in Africa. In Argentina, as well as advice, the government has issued black octagonal warning labels on foods high in salt sugar, saturated fats and calories. Are people taking notice? And can people around the world afford to eat according to guidelines? Dr Anna Herforth co-directed the Food prices for Nutrition project at Tufts University in the United States, tells us what she found. We also hear from shoppers at a community food outlet in the North West of England, about how cost is barrier to healthy eating. (Image: a plate of food showing suggested dietary guidelines. Credit: Getty Images/BBC) If you’d like to the programme, email [email protected]. Producers: Hannah Bewley and Izzy Greenfield.

Rice is the main staple for over half the world’s population. The crop has problems though – it is vulnerable to climate change, whether that’s drought or flooding. It’s also a crop that contributes to climate change, as it uses more water than other grain crops and is frequently grown in flooded conditions. Rice production is also a big source of methane emissions. In this programme Ruth Alexander hears about the possible solutions to these problems. Dr Yvonne Pinto, Director General of the International Rice Research Institute in the Philippines talks about their work developing new varieties of rice, and new more sustainable farming techniques. One rice company trialling these techniques is Tilda in the UK. General Manager Jean-Philippe Laborde explains what difference it’s made to water and fertiliser use as well as methane emissions. Given the problems with rice, should we just eat less of it? Jakob Klein, anthropologist at SOAS University of London explains the Chinese government’s attempts to convince people to eat more potato as a staple food. And we talk about the cultural importance of rice with listeners in the Philippines and Bangladesh. If you’d like to the programme email [email protected] Presented by Ruth Alexander. Produced by Beatrice Pickup. (Image: a steaming bowl of rice with chopsticks above it holding a mouthful of white rice grains. Credit: Getty Images/BBC)