Shows
The Food ProgrammeThe Periodic Table of FoodDan Saladino explores new science that's revealing the complexity hidden within our food.In New York City he meets the team mapping previously unknown edible compounds in fruits and vegetables, many of which are thought to have health benefits. Will delving deeper into the 'dark matter' of food make it possible to produce food that's better for both us and the planet? Also in the programme is Franco Fubini, founder of the food businesses and author of In Search of The Perfect Peach, who for 20 years has been in search of ingredients with exceptional flavour...2025-07-1841 min
De BalieThe importance of food diversity with Dan SaladinoWe look back on a variety of programmes from last season in De Balie Podcast. This time with: The Biodiversity Buffet with Dan Saladino. Whether your on the road, at the campsite or at the beach, De Balie is always within reach this summer. With two programmes to listen to each week.Amidst the worldwide loss of food diversity and our increasing reliance on a limited number of crops and corporations, there lies an opportunity for ecological and cultural enrichment. Instead of prioritizing bulk over quality, a diverse food culture can serve to nourish both ourselves and o...2024-08-181h 17
Ballet KroketS1 E27 - Duurzaam Dansen op het PodiumWelkom bij aflevering 27 van het eerste echte seizoen van Ballet Kroket! We hebben het over alle dingen waarmee je het leven kunt vieren, versieren en verdiepen, kortom over alles op de lijn van ballet tot kroket.
Host Francien Knorringa zag de serie Bodem van Eva Crutzen. https://npo.nl/start/serie/bodem/seizoen-1/april_4
Host Jannekee Kuijper zag de film American Fiction van Cord Jefferson op Prime Video. https://www.primevideo.com/-/nl/detail/0KEURR6UABMOJSC008Z54AUHYP/ref=atv_dp_share_cu_r Deze film draait ook in enkele filmhuizen en bioscopen: https://www.filmladder...2024-03-1947 min
The 2nd FloorBeyond Reps and Sets: Don Saladino UnleashedWelcome to 2nd Floor Podcast, where our latest guest Dan Saladino, the celebrated fitness maestro, unravels the pivotal role of first impressions in the service-based business landscape. Join us as Don Saladino, renowned for sculpting the physiques of Hollywood elites like Ryan Reynolds and Blake Lively for superhero blockbusters, shares the art of making indelible first impressions. Learn from the firsthand experiences of a trainer who has honed not only bodies but also the success stories of A-list celebrities. Gain insights into creating meaningful connections and achieving triumphs in service-based enterprises, as Saladino imparts invaluable lessons drawn from the...2024-02-0959 min
ETEN IS WETEN#10 Tonijn is geen zalm#10 Tonijn is geen zalm
Vandaag luister je naar alweer de 10e (!) aflevering van ETEN IS WETEN. Met meer dan honderden vaste luisteraars dé podcast waar de zin en onzin van voedsel wordt besproken. Om dat te vieren behandelen Hidde, Joris en Karsten een luisteraarsvraag over tonijn 🐟. Kunnen we na deze aflevering massaal de vriezer een paar graden warmer zetten. Onthult Hidde dat rauwe zalm pas vanaf de jaren 90 in sushi zit om een verrassende reden. Heeft Karsten samen met ChatGPT een speciaal menu samengesteld met enkel lokaal verkrijgbare ingrediënten in januari. Lokaal is beter, horen we vaak...2024-01-1039 minThe Food ProgrammePavlov 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...2023-06-0428 min
UNLOCKED with Rachel Scheer & Lauren UngeldiDon Saladino: This is What it takes to be a Great CoachToday, on the Scheer Madness Podcast, Rachel is joined by Don Saladino. Don has coached actors, athletes, & musicians for over 20 years. He has developed a reputation for training some of the biggest names in Hollywood for the big screen. Ryan Reynolds, Blake Lively, Jake Gyllenhaal, John Krasinski, Emily Blunt, Annie Hathaway, Sebastian Stan, Liev Schreiber, Hugh Jackman, & David Harbour are among his roster of clientsDon dives into what he believes are the key traits of a Great Coach. Don also talks about the vital importance of hard work and discipline in becoming successful...2023-05-1055 min
The Happy Pear PodcastEating to Extinction: Exploring Sustainable Food Choices with Dan SaladinoThis week we are joined by the incredible Dan Saladino, a renowned food journalist and presenter. Dan's latest book, 'Eating to Extinction,' takes centre stage in this discussion as they explore the vital link between our food choices and the preservation of our planet.A passionate advocate for sustainable food systems, Dan Saladino is a familiar name in the world of food journalism and presenting. With his wealth of knowledge and experience, Dan has been a driving force in raising awareness about the environmental impact of our food choices.Get ready to...2023-05-101h 01
Defining HospitalityCreating Welcoming Experiences - Gray Davis - Episode # 096Today’s guest is a 2022 Inductee into Interior Design Hall Of Fame,and he approaches design with 5 key elements; sustainability, technology, the client, timelessness and innovation. He pushes beyond the familiar to create buildings and interiors that are distinctive, imaginative and site specific. Please welcome to the show, Gray Davis! Gray is the Co-Owner & Co-Founder of Meyer Davis, Designer. Gray joins the host Dan Ryan to share his inspirations from the hospitality world and how he journeyed his way through this beautiful industry.Takeaways: Hospitality is all about the experiences for the guest. It allows the own...2023-03-0850 min
Slow Food, the podcastAchieving Food System Regeneration through our individual choices with Bela Gil. Co-hosted by Dan Saladino.Welcome to the first episode of the SFYN podcast in 2023! The Slow Food Youth Network, or as we call it SFYN, is a worldwide network of young activists with different backgrounds who want to contribute to a better local and international food system.
This is a special edition of the SFYN Podcast because it was recorded live during Terra Madre 2022, the biggest Slow Food event and it’s the second chapter of a series of three episodes. In this episode Valentina interviewed Bela Gil. Bela is a famous Brazilian influencer. She holds a master's degree in Gastronomic Sci...2023-01-2649 min
The Borris BroadcastsDan Saladino & Isabel Hilton: Eating for the PlanetEATING FOR THE PLANET: Dan Saladino (Eating to Extinction) talks to Isabel Hilton about the world’s most endangered foods - from a red coloured rice in China and a mucus- dripping maize plant in Mexico. Can food diversity help us save the planet? https://festivalofwritingandideas.com/2023-01-2454 minThe Food ProgrammeFixing DanLike so many of us, Dan Saladino knows he needs to be in better shape, but why do his attempts to make a change keep failing? There's one important question he needs to resolve, when it comes to diet, are his family helping or hindering his eating habits? In his search for better health in 2023, Dan is joined by Dr Michael Mosley, inventor of the 5:2 diet, keto coach Panagiotis Kottas and the Whitingtons, the family behind the television documentary "Fixing Dad" in which two sons stepped in to save their father from a steep decline...2023-01-1528 min
The Doctor's Kitchen Podcast#177 Eating to Extinction. How to save the world’s rarest foods with Dan SaladinoHave you ever eaten a Murnong? Or maybe an O-Higu Soybean? Or perhaps a vanilla orange?Perhaps you’ve heard of an Alb lentil from Swabia in Germany or maybe the Oloton maize from Oaxaca in Mexico?If you’re anything like me, somebody who truly loves food and regards themselves as a bit of a food buff, you won’t have heard of any of them!🎬 Watch the podcast on YouTube here📱 Download The Doctor’s Kitchen app for freeTo paraphrase my guest on the show today...2022-12-141h 16
Live Well Be Well with Sarah Ann Macklin | Health, Lifestyle, NutritionAre we eating our way to extinction with Dan SaladinoLab-grown meats, Deliveroo and a ‘grab and go’ mantra have become our current food system. Yet, as our demand for this food culture, due to our demanding lives and increasing population, leads to damaging effects on our health and our planet and overall food system? We hear of the importance and worry of the extinction of animals but are we as aware of the extinction of our foods?Did you know we could eat some 300,000 plant species yet we eat a mere 200 species globally, and half our plant-sourced protein and calories come from just three: maize, rice and w...2022-12-0445 min
Live Well Be Well with Sarah Ann Macklin | Health, Lifestyle, NutritionBe Well Moments #7 Food Fashion Trends with Dan SaladinoKombucha, Kale & Keto - these are just a few of the food trends, fads and diets we’re bombarded with. In this clip, we discuss food trends and the importance of diversity in our food.Happy Listening!Catch the full episode with journalist, author and presenter of the BBC Radio 4 Food Programme, Dan Saladino here.Happy Listening!www.livewellbewell.io#LiveWellBeWellHost: @sarahannmacklin | www.sarahannmacklin.comBrought to you by: @be_well_collective | www.bewellcollective.co.uk2022-11-2705 minSlow Food, the podcastThe response to the climate crisis: a global and grassroots perspective with Arianna Labasin and Noora Huusari. Co-hosted by Dan Saladino.LIVE RECORDED! This is the first episode of a series of three podcasts recorded live at the Slow Food event Terra Madre 2023. In this episode we discuss on how we can face climate change on a grassroots level and how global institutions are responding to the crises.
Guests:
Arianna Labasin: young activist from Italy, graduated in Law and Sustainable Development, she did her master’s internship at the UNFCCC, the United Nations Framework Convention on Climate Change;
Noora Huusari: works with the Snowchange Cooperative in Finland towards the preservation and enhancement of biodiversity, cultural heritage, and re...2022-11-1749 minThe Food ProgrammeThe Food InnovatorsDan Saladino explore three big ideas that are set to influence the future of food and farming: the reinvention of wheat, supplies of wild meat into hospital kitchens and 'taste education' for children. Each one is a contender in this year's BBC Food and Farming Awards, in the innovation category. Dan heads into a forest to see how the cull of a growing deer population is resulting in better hospital food. He visits a team of crop scientists who are taking wheat back in time and through its evolutionary history to create greater diversity and resilience. And...2022-10-1627 min
Case Interview Preparation & Management Consulting | Strategy | Critical Thinking500: The value of food diversity (with Dan Saladino)Welcome to an episode with a renowned food journalist, Dan Saladino. Get Dan's book here: https://amzn.to/3QHLfQu In this episode, Dan talks us through a very interesting topic: food extinction. He elaborated on the value of food diversity through factual examples and stories, and he explained the risks of homogeneity or genetic uniformity of crops, livestock, poultry, or other food supply, which adds more vulnerability to preserving these resources during a crisis. Dan Saladino is a renowned food journalist who has worked at the BBC for 25 years. For more than a decade, he h...2022-08-2258 min
Food Talk with Dani Nierenberg (by Food Tank)334. Dan Saladino on the World’s Rarest Foods and How we Get them BackToday on “Food Talk with Dani Nierenberg,” Dani interviews Dan Saladino, a radio host on BBC’s radio 4 and the author of Eating to Extinction. They discuss the loss of the world’s rarest foods, from Atlantic salmon to Bolivian oca potatoes, the factors leading to their disappearance, and solutions that can save them. While you’re listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.2022-07-2843 min
Food Matters Live PodcastDan Saladino: Why I won't stop telling the stories of foodWhat is it that motivates Dan Saladino; journalist, broadcaster and author, to continue to tell stories of food?
He has spent years producing and presenting BBC Radio 4's prestigious and long-running show The Food Programme, has made documentaries about food all over the world, and most recently has published an award-winning book.
"Eating to Extinction: The World's Rarest Foods and Why We Need to Save Them" has been picking up awards left, right, and centre since it was published, most recently picking up two prizes at the Guild of Food Writers Awards 2022.
In this...2022-07-1142 min
Reversing Climate ChangeS3E16: How to save vanishing foodways and why!—w/ Dan Saladino, author of Eating to ExtinctionThe Green Revolution in the second half of the 20th century was seen as an important solution to the problem of malnutrition in the developing world at the time.And while it may have succeeded in staving off hunger, the industrialization of agriculture created a whole new set of problems, chief among them a lack of diversity in our food system.Why does this matter? What is the food monoculture costing us? And what can we do to bring back some of the diverse foodways we’ve lost along the way?Dan Saladino is...2022-06-0753 min
Talk of AgesDan Saladino / “Eating to Extinction: The World’s Rarest Foods and Why We Need to Save ThemBBC Radio host and writer Dan Saladino discusses his book “Eating to Extinction: The World’s Rarest Foods and Why We Need to Save Them".2022-05-2756 min
The Sustainable Food Trust PodcastDan Saladino on saving foods from extinctionJournalist and broadcaster Dan Saladino joins us for this episode. Dan is best known for his work as a food writer, and for his long-term contribution to the BBC's Food Programme. Dan’s recently published book Eating to Extinction:The World’s Rarest Foods and Why We Need to Save Them, involved 10 years of travel and research, exploring the plight of unique food systems which are threatened and rapidly disappearing. Inspired by Slow Food’s Ark of Taste, Dan explains the impact of industrialisation on our farming systems and what this means for our food culture. Starting with...2022-05-1240 min
The Strategy Skills Podcast: Strategy | Leadership | Critical Thinking | Problem-Solving239: Dan Saladino, The value of food diversityWelcome to Strategy Skills episode 239, an episode with a renowned food journalist, Dan Saladino. Get Dan's book here: https://amzn.to/3NR1JV2 In this episode, Dan talks us through a very interesting topic: food extinction. He elaborated on the value of food diversity through factual examples and stories, and he explained the risks of homogeneity or genetic uniformity of crops, livestock, poultry, or other food supply, which adds more vulnerability to preserving these resources during a crisis. Dan Saladino is a renowned food journalist who has worked at the BBC for 25 years. For more t...2022-05-0459 min
Intelligence SquaredDebunking the Great Food Myths, with Tim Spector and Dan SaladinoFood is the best medicine, believes genetics expert Tim Spector, but most of the dietary advice that we are given is wrong, he claims. In his latest bestselling book, Spoon-Fed: Why Almost Everything We’ve Been Told About Food Is Wrong, he argues that the most dangerous myth of all about food is the assumption that we all respond to the same foods in the same way and the food industry's oversimplified approach to diet. For this discussion, Tim is joined by Dan Saladino, the award-winning food writer and broadcaster. Dan's new book, Eating to Extinction: The World’s Rares...2022-04-1359 min
Dyed GreenSave the Salmon, Save the World: A conversation with Sally Barnes and Dan SaladinoSally Barnes is the last wild Irish fish smoker in Ireland, a dedicated artisan who refuses to compromise her craft by working with any farmed fish–especially farmed salmon, whose existence in open net pens threaten the well-being of the already endangered, iconic fish. Unbeknownst to many of us, all around the world there are individuals and small communities working to protect foods on the brink of extinction. In his new book, “Eating to Extinction: The World’s Rarest Foods & Why We Need To Save Them,” BBC journalist Dan Saladino creates a compelling narrative to explain how the diversity of our f...2022-03-3157 min
Track & Food PodcastBBC Food Journalist Dan Saladino On His New Book, Eating To Extinction: The World's Rarest Foods And Why We Need To Save ThemI’ve been lucky enough to have interviewed some truly brilliant individuals in the past, especially those who’ve written timely and insightful books. As a bookworm at heart, I just love delving into these stories and piecing them out. My interview with BBC Radio food journalist, Dan Saladino, is no exception.His new book (which is receiving glowing reviews) tells a personal narrative of the diversity of food we risk losing if we’re not careful. In Eating to Extinction: The World’s Rarest Foods and Why We Need to Save Them, Saladino takes you on a global...2022-02-241h 12
Shelf LifePeeling an orange with rare food hunter Dan SaladinoSend us a textWe step into the world of a sinister gourmand, in John Lanchester’s novel of 90s hedonism, The Debt to Pleasure, take a trip to Florida’s orange groves in the genial company of John McPhee, and globe trot with our guest, the veteran BBC food journalist, Dan Saladino, author of Eating to Extinction, a timely and endlessly fascinating study of some of the world’s rarest foods and why we need to save them. A recipient of a James Beard Award, Saladino has spent the last two decade...2022-02-1951 min
The Gray Area with Sean IllingCould we lose delicious foods forever?Vox's Benji Jones talks with food journalist and author Dan Saladino, whose new book Eating to Extinction documents rare foods and food cultures from around the world, showing how they are being affected by climate change, globalization, and industrial agricultural practices. Dan shares many incredible stories from his travels and reporting, including the last known garden growing a unique soybean, a 16-foot high corn that produces its own fertilizer, and a complex symbiosis between man, bird, and bee in remote Tanzania.Host: Benji Jones (@BenjiSJones), Environmental reporter, VoxGuest: Dan Saladino (@DanSaladinoUK), food journalist & author2022-02-171h 06
Cooking the Books with Gilly SmithThe Andre Simon Awards Shortlist: Dan SaladinoIn a special series celebrating the Andre Simon Awards 2021, Gilly celebrates the authors shortlisted for the prestigious food book prize.Each week until the Awards themselves on March 8th, we meet the seven authors with an introduction by food assessor, the Nigerian born author Yemisi Aribisala. But first, we kick off with Dan Saladino whose book Eating to Extinction was one of Cooking the Books pick of the year in 2021, and meet trustees, Xanthe Clay and Sarah Jane Evans to chat through the shortlisted authors.Cooking the Books with Gilly Smith is now o...2022-02-0354 min
Your Library on the Go With Free AudiobookEating to Extinction: The World's Rarest Foods and Why We Need to Save Them Audiobook by Dan SaladinoListen to this audiobook in full for free onhttps://hotaudiobook.com/freeID: 517960
Title: Eating to Extinction: The World's Rarest Foods and Why We Need to Save Them
Author: Dan Saladino
Narrator: Dan Saladino
Format: Unabridged
Length: 16:14:04
Language: English
Release date: 02-01-22
Publisher: Macmillan Audio
Genres: Non-Fiction, Social Science
Summary:
This audiobook is read by the author.
Dan Saladino's Eating to Extinction is the prominent broadcasters pathbreaking tour of the worlds vanishing foods and his argument for why they matter now more than ever
Over the past several decades, globalization has homogenized what we eat, and done so ruthlessly. The...2022-02-014h 14
Paul Saladino MD podcast148. Are the Blue Zones BS or Not?Throughout my training and practice as a physician I have come to one very disappointing conclusion: Western medicine isn’t helping people lead better lives. Now that I’ve realized this, I’ve become obsessed with understanding what makes us healthy or ill. I want to live the best life I can and I want to be able to share this knowledge with others so that they can do the same. This podcast is the result of my relentless search to understand the roots of chronic disease. If you want to know how to live the most radical life possible I hope...2022-02-011h 20
The mindbodygreen PodcastWe used to eat 6,000 types of plants—now we only eat 9 | Award-winning food journalist Dan SaladinoDan Saladino: “Just 3 species of plants provide more than 50% of the world's calories.” Saladino, an award-winning food journalist, joins mbg co-CEO, Jason Wachob, to discuss the link between biodiversity and nutrition, plus:- Why our diets only contain 9 species of plants (~02:50)- What drives a lack of crop diversity (~07:28)- The most endangered foods & what it means for your nutrition (~13:14)- How your relationship with food affects your health (~23:13)- How to support biodiversity in the food system (~26:05)Referenced in the episode:...2022-01-2838 minThe Food ProgrammeA Christmas Feast Special.Some of the biggest names in the food world join Dan and Sheila with their favourite Christmas dishes, including Claudia Roden, Jeremy Lee and Paula McIntyre. Noble Rot's Dan Keeling selects the wine.Presented by Dan Saladino and Sheila Dillon.
Produced by Dan Saladino.2021-12-1928 min
Loose EndsElvis Costello, Amelia Bullmore, Natasha Bowen, Dan Saladino, Jaz Delorean, Kay Young, George Egg, Clive AndersonClive Anderson and George Egg are joined by Elvis Costello, Amelia Bullmore, Natasha Bowen and Dan Saladino for an eclectic mix of conversation, music and comedy. With music from Jaz Delorean and Kay Young.2021-12-1136 min
Paul Saladino MD podcast137. How MDMA therapy might change psychiatry, with Dan Engle MDDan Engle, MD, is a psychiatrist with a clinical practice that combines aspects of regenerative medicine, psychedelic research, integrative spirituality, and peak performance. Dr. Engle is an international consultant to several global healing centers facilitating the use of long-standing indigenous plant medicines for healing and awakening. He is the Founder and Medical Director of Kuya Institute for Transformational Medicine in Austin, Texas; Full Spectrum Medicine, a psychedelic integration and educational platform; and Thank You Life, a non-profit funding stream supporting access to psychedelic therapies.Dr. Engle is the author of The Concussion Repair Manual: A Practical Guide to Recovering f...2021-11-231h 39
Borough TalksBorough Talks: Dan Saladino (S4 E1)Join host Angela Clutton in conversation with Dan Saladino, of BBC’s The Food Programme, discussing his latest book, Eating to Extinction - The World's Rarest Foods & Why We Need to Save Them. From a tiny crimson pear in the west of England to pistachios in Syria and an exploding corn that might just hold the key to the future of food – Dan shares with Angela some of the produce around the world that is at risk of being lost for ever and tells the stories of the pioneering farmers, scientists, cooks and indigenous communities who are preserving food tradi...2021-10-2843 min
Cooking the Books with Gilly SmithDan Saladino: Eating to ExtinctionThis week, Gilly is with Dan Saladino, co-presenter of Radio 4 and BBC Sounds’ The Food Programme whose whopping 400 page debut, Eating to Extinction is a story of the world’s rarest foods and why we need to save them It’s a sweeping story of our relationship with food, of loss of diversity and its impact on humankind, our gut and our planet, woven through with wonderful tales of resilience and know-how of the food heroes, farmers and growers who hold the key to our future. Hosted on Acast. See acast.com/privacy for more information.2021-10-2841 min
5x15Dan Saladino on Eating to ExtinctionAward-winning journalist Dan Saladino discusses his new book and call to arms Eating to Extinction with Rosie Boycott.
A captivating and urgent exploration of some of the world's most endangered foods, Eating to Extinction by Dan Saladino is essential reading for our times, an astonishing journey through the past, present and future of food, a love letter to the diversity of global food cultures, and a work of great urgency and hope.
From a tiny crimson pear in the west of England to great chunks of fermented sheep meat in the Faroe Islands, from pistachios in Syria to flat oysters...2021-10-271h 02
Crazy Sexy FoodSeason 5: Episode 03: Dan SaladinoDan Saladino is one of those rare gems you meet who really change your outlook on life. The journalist and broadcaster, best known for fronting BBC Radio 4’s The Food Programme knows everything there is to know about food.He has a new book out “Eating to Extinction: The World’s Rarest Foods and Why We Need to Save Them”, which details unbelievably interesting stories about some of the most endangered foods around the globe, such as a wheat found in Turkey, a particular honey found in Tanzania, and something we all know about – wild Atlantic salmon.His I...2021-10-191h 15The Food ProgrammeFollow the Money: Investor power and the Future of FoodDan Saladino finds out how groups of influential investors are using the trillions of dollars they control to shape the future of food.
It's argued that it is their decisions, not those of governments which will determine if we can solve the biggest challenges we're facing, from climate change to obesity. These funds, including our savings and pensions, are invested in the global food system. This money makes it possible for fast-food chains to expand, for supermarkets to grow and farming businesses to survive. How that money is allocated, and which food businesses are now seen as...2021-10-1728 min
Borough TalksBorough Talks: Dan Saladino (S4 E1)Join host Angela Clutton and journalist and author Dan Saladino discussing his latest book, Eating to Extinction - The World's Rarest Foods & Why We Need to Save Them. From a tiny crimson pear in the west of England to pistachios in Syria and an exploding corn that might just hold the key to the future of food – Dan shares with Angela some of the produce around the world that is at risk of being lost for ever and tells the stories of the pioneering farmers, scientists, cooks and indigenous communities who are preserving food traditions and fighting for ch...2021-10-0543 min
Instant GeniusEndangered foods, with Dan SaladinoFood journalist Dan Saladino tells us all about endangered foods, and what we could stand to lose if these foods disappear.Once you’ve mastered the basics with Instant Genius, dive deeper with Instant Genius Extra, where you’ll find longer, richer discussions about the most exciting ideas in the world of science and technology. Only available on Apple Podcasts.Produced by the team behind BBC Science Focus Magazine. Visit our website: sciencefocus.com Hosted on Acast. See acast.com/privacy for more information. Learn more abou...2021-10-0431 min
Ignite An Game-Changing Full Audiobook And Elevate Your Mindset.Eating to Extinction: The World’s Rarest Foods and Why We Need to Save Them by Dan SaladinoPlease visithttps://thebookvoice.com/podcasts/1/audiobook/493634to listen full audiobooks.
Title: Eating to Extinction: The World’s Rarest Foods and Why We Need to Save Them
Author: Dan Saladino
Narrator: Dan Saladino
Format: Unabridged Audiobook
Length: 16 hours 14 minutes
Release date: September 23, 2021
Ratings: Ratings of Book: 5 of Total 1
Ratings of Narrator: 5 of Total 1
Genres: Animals & Nature
Publisher's Summary:
Brought to you by Penguin. A captivating and unexpected journey through the history of humankind's relationship with food, with an urgent message for our times. We live in an age of mass extinction. The earth's biodiversity is decreasing at a faster rate than ev...2021-09-234h 14Your Personal Storyteller - Full Audiobook at Your CommandEating to Extinction: The Worlds Rarest Foods and Why We Need to Save Them Audiobook by Dan SaladinoListen to this audiobook in full for free onhttps://hotaudiobook.com/freeID: 493634
Title: Eating to Extinction: The Worlds Rarest Foods and Why We Need to Save Them
Author: Dan Saladino
Narrator: Dan Saladino
Format: Unabridged
Length: 16:14:12
Language: English
Release date: 09-23-21
Publisher: Penguin Books LTD
Genres: Non-Fiction, Science & Technology, Animals & Nature, Social Science
Summary:
Brought to you by Penguin.
A captivating and unexpected journey through the history of humankind's relationship with food, with an urgent message for our times.
We live in an age of mass extinction. The earth's biodiversity is decreasing at a faster rate than ever. Industrial...2021-09-234h 14
Listen to New Full Audiobooks in Non-Fiction, Animals & NatureEating to Extinction: The World’s Rarest Foods and Why We Need to Save Them by Dan SaladinoPlease visit https://thebookvoice.com/podcasts/1/audiobook/493634 to listen full audiobooks. Title: Eating to Extinction: The World’s Rarest Foods and Why We Need to Save Them Author: Dan Saladino Narrator: Dan Saladino Format: Unabridged Audiobook Length: 16 hours 14 minutes Release date: September 23, 2021 Ratings: Ratings of Book: 5 of Total 1 Ratings of Narrator: 5 of Total 1 Genres: Animals & Nature Publisher's Summary: Brought to you by Penguin. A captivating and unexpected journey through the history of humankind's relationship with food, with an urgent message for our times. We live in an age of mass extinction. The earth's biodiversity is decreasing at a faster rate th...2021-09-2305 minListen to New Full Audiobooks in Non-Fiction, Animals & NatureEating to Extinction: The World’s Rarest Foods and Why We Need to Save Them by Dan SaladinoPlease visithttps://thebookvoice.com/podcasts/1/audiobook/493634to listen full audiobooks.
Title: Eating to Extinction: The World’s Rarest Foods and Why We Need to Save Them
Author: Dan Saladino
Narrator: Dan Saladino
Format: Unabridged Audiobook
Length: 16 hours 14 minutes
Release date: September 23, 2021
Ratings: Ratings of Book: 5 of Total 1
Ratings of Narrator: 5 of Total 1
Genres: Animals & Nature
Publisher's Summary:
Brought to you by Penguin. A captivating and unexpected journey through the history of humankind's relationship with food, with an urgent message for our times. We live in an age of mass extinction. The earth's biodiversity is decreasing at a faster rate than ev...2021-09-234h 14Listen to Best Full Audiobooks in Non-Fiction, Social ScienceEating to Extinction: The World’s Rarest Foods and Why We Need to Save Them by Dan SaladinoPlease visithttps://thebookvoice.com/podcasts/1/audiobook/493634to listen full audiobooks.
Title: Eating to Extinction: The World’s Rarest Foods and Why We Need to Save Them
Author: Dan Saladino
Narrator: Dan Saladino
Format: Unabridged Audiobook
Length: 16 hours 14 minutes
Release date: September 23, 2021
Ratings: Ratings of Book: 5 of Total 1
Ratings of Narrator: 5 of Total 1
Genres: Social Science
Publisher's Summary:
Brought to you by Penguin. A captivating and unexpected journey through the history of humankind's relationship with food, with an urgent message for our times. We live in an age of mass extinction. The earth's biodiversity is decreasing at a faster rate than ev...2021-09-234h 14
Listen to Best Full Audiobooks in Non-Fiction, Social ScienceEating to Extinction: The World’s Rarest Foods and Why We Need to Save Them by Dan SaladinoPlease visit https://thebookvoice.com/podcasts/1/audiobook/493634 to listen full audiobooks. Title: Eating to Extinction: The World’s Rarest Foods and Why We Need to Save Them Author: Dan Saladino Narrator: Dan Saladino Format: Unabridged Audiobook Length: 16 hours 14 minutes Release date: September 23, 2021 Ratings: Ratings of Book: 5 of Total 1 Ratings of Narrator: 5 of Total 1 Genres: Social Science Publisher's Summary: Brought to you by Penguin. A captivating and unexpected journey through the history of humankind's relationship with food, with an urgent message for our times. We live in an age of mass extinction. The earth's biodiversity is decreasing at a faster rate th...2021-09-2305 min
Beyond Red and BlueNutritionToday we spend the majority of our time discussing nutrition. We breakdown some new things Beau has been learning about the proper foods for the human body. Ultimately, people should take the time to see how their body reacts to things and eat accordingly. Stay healthy friends!
Check out our episode on Health and Fitness here!
Here you can listen to our discussion on Peak Performance.
Check out Paul Saladino for more info on the Carnivore Diet.2021-08-062h 10The Food ProgrammeIndia's Covid Crisis: The Food StoryDan Saladino looks at covid's impact on food in India and the heroic efforts underway to feed communities. Lockdowns and job losses have disrupted access to food in this country of 1.4 billion people. A further 400,000 covid cases are being reported on a daily basis and 300,000 deaths have been recorded so far. For much of the world the pandemic has primarily been seen as a health crisis, accompanied by significant economic pressures. In India however, the impact on the food system has been considerable.Among the most vulnerable are the daily wage earners and labourers who...2021-05-3029 minThe Food Programme1971: A year that changed food forever?Dan Saladino asks if the year 1971 was a turning point for how the world eats? It was a year of contrasts: McDonalds increased the portion sizes of the beef burger it served with the launch of the Quarter Pounder, meanwhile one of the best selling books of 1971 was full of vegetarian recipes, 'Diet for a Small Planet' by Frances Moore Lappe, which argued hunger could be eliminated from the world if we stopped eating meat and embraced plant-based diets. In the UK the food industry was innovating like never before and creating new types of...2021-05-0929 minThe Food ProgrammeThe Magic of Mussels (And Their Troubled Trade)Dan Saladino finds out how Brexit could wreck plans to turn the mussel into a mainstream food. They're good for our health and the environment so why are producers facing ruin?From their base in Lyme Bay in South Devon Nicki and John Holmyard grow mussels out at sea. Their pioneering farm, once completed, will be the largest of its kind in European waters, capable of producing ten thousand tonnes of mussels each year. Since January however, they haven't been able to harvest the shellfish which they mostly sell into to Europe. Following Brexit a dispute between...2021-04-0428 minThe Food ProgrammeAll at Sea? Fishing after BrexitDan Saladino finds out what the Brexit deal means for the fishing industry. Some exports and logistics companies have seen problems along the supply chain into Europe. Is this just a glitch or a long term issue?With the UK now outside of the EU's Single Market and Customs Union, new border controls are in place and a new system for exporting goods is in place.
One exporter working under this new system is David Noble whose business is based on the Scottish west coast. He describes the delays he has experienced and the extra costs he...2021-01-2428 minThe Food ProgrammeThe Ice Cream Van: A Celebration.Dan Saladino and his dad Bobo (a former ice-cream man) talk Mr Whippy, 99s and Screwballs. Together Dan and Bobo (who also used to work in restaurants) have explored the wonders of pizza, and looked at the rise of 'Spag Bol,' Now they turn their attention to the history, science and magic of ice-cream on wheels.Featuring John Dickie (author of Delizia and The Craft) and Polly Russell (British Library) on the history of ice cream.Graphic novelist Matthew Dooley (who drew the image for this edition) talks about his book Flake, a drama...2020-09-1325 minThe Food ProgrammeFood and the legacy of slaveryJaega Wise and Dan Saladino investigate the hidden story of slavery in our food. Between the 17th century and into the 19th, twelve million enslaved Africans were transported to the Caribbean and into the rest of the Americas. Their work transformed industries, including tobacco and cotton, but it was their agricultural labour that made the biggest impact on the world. The modern food system as we know it would not exist without the centuries of the brutal slavery put in place by European powers. The food we eat today, our palates and even the shapes of our bodies, are...2020-08-1628 min
The Klosters Forum PodcastFeed & Flourish: The Klosters Forum in conversation with Dan SaladinoHannah MacInnes joins Dan Saladino, on The Klosters Forum Feed & Flourish Podcast series, to discuss the topic of biodiversity and ways in which we can transform our food systems in order to positively preserve our planet. Dan Saladino is a producer and presenter of BBC Radio 4’s The Food Programme. His first book, an epic journey into the history, culture and future of food, being published by Jonathan Cape, has been awarded The Jane Grigson Trust prize for a debut food book. It will be published in Spring 2021.2020-07-2234 minThe Food ProgrammeSeed Stories from the LockdownDan Saladino meets some of the people who turned to seeds and grew food in the lockdown. As well as supermarket panic buying, seed sellers also saw huge spikes in sales. Seed producer David Price describes how, as lockdown approached, orders from customers increased by around 600 per cent. The impact Covid-19 has on food supplies explains some of this. Many farmers who supplied restaurants had to quickly start growing different types of food which they could sell into markets that hadn’t been shut down. Veg box schemes were also seeing unbelievable levels of demand and needed ac...2020-06-1438 minThe Food ProgrammeWhy Eat Wild Meat?Dan Saladino looks at the legal and illegal global trade in wild meat. After links have been made between the Covid-19 pandemic and wild animal populations, there have been calls for a complete ban on the hunting, trade and consumption of wild animals. As Dan explains, this would be a mistake and could even lead to greater risks to human health and livelihoods.Most food cultures still feature wild animals, from deer, rabbit and game birds in northern Europe, to cane rats, porcupine and antelope in Africa. Much of this is legal and sustainable, however, in an...2020-05-3127 minThe Food ProgrammeCovid-19: The Food Waste Dimension.Dan Saladino investigates how the coronavirus crisis has not only resulted in vast amounts of food being wasted but also saved and redirected to feed people in need.The global food system has been exposed to levels of disruption not seen since World War II. According to Andre Laperriere, of the Global Open Data for Agriculture and Nutrition (GODAN) Covid-19 has led to levels of food waste in developed economies increasing from around 30 per cent to 40 per cent of everything that's produced, distributed and consumed. Many farmers in Europe and north America have been unable to harvest...2020-04-2628 minThe Food ProgrammeCovid-19: The Food Dimension.Dan Saladino tracks the origins and impact of coronavirus within the global food supply chain. Where are pressures being felt and who's making decisions about feeding Britain? The spead of Covid-19 around the world isn't just proving to be a challenge for public health and economies, it is also proving to be one of the biggest tests faced by the global food system.With around fifty per cent of the UK's food supplies coming from overseas and our dependence on a complex and interconnected food system Dan investigates where the pressures are being exerted and how the...2020-03-1528 minThe Food ProgrammeA Tale of Two Fish: Salmon, the wild and farmedDan Saladino investigates the possible extinction of wild Atlantic salmon within 20 years. Dan travels from the River Spey on Scotland's east coast to fish farms in the west in order to plot the decline of one species, the wild salmon, and the rise of another, farmed salmon.From a population that was close to ten million, wild Atlantic Salmon numbers are now down to below two million. It's cousins further south, the wild Pacific Salmon hasn't seen declines of anything close to this.The author of the ground breaking food books on Salt and Cod...2020-02-2328 minThe Food ProgrammeThe Physicist In the KitchenCan a grounding in science help us become better cooks? Dan Saladino speaks with chefs Heston Blumenthal, Raymond Blanc, food writers Harold McGee and Niki Segnit to find out what a little chemistry and physics can do for our kitchen skills. Each of these chefs and cooks have been influenced by a lecture delivered to the Royal Institution in 1969 delivered by an Oxford professor of physics, a Hungarian called Nicholas Kurti.In his talk, titled, "A Physicist In The Kitchen," Kurti came up with the memorable quote, "I think it is a sad reflection on...2020-01-2628 minThe Food ProgrammeEating Animals Part 1: The Future of MeatDan Saladino finds out why tensions are running so high over animal vs plant based diets. In October 2018, the Intergovernmental Panel on Climate Change (IPCC) reported that to keep the rise in global temperatures below 1.5C this century, emissions of carbon dioxide would have to be cut by 45% by 2030. Coming under greater focus were sources of CO₂ and Greenhouse Gas Emissions linked to our food; cows and sheep. For some the science was enough to justify ever greater calls to reduce meat and dairy consumption and rein in the global livestock population. To others, the focus on me...2019-11-2428 minThe Food ProgrammeThe Return of Zing: How to Get Sour Back into Your Life.Dan Saladino explores the taste and temptations of sourness, from our evolution to the way we cook and eat. A story of puckering pickles, science, fermentation and edible ants.It's only in recent times that we have understood how and why we experience the sensation of sourness. The leader in the field is EMILY LIMAN, Professor of Biological Sciences at University of Southern California in the USA. She explains the recent discoveries about what happens when we put something sour in our mouths.Forager Miles Irving takes Dan on a wild walk through a field...2019-10-0628 minThe Food ProgrammeIs There A Perfect Diet Just For You? The Future of Personalised NutritionDan Saladino takes part in a gruelling nutrition study to work out what to eat. Founded by Professor Tim Spector "Predict" is one of the biggest food and diet studies ever devised.A technological revolution means it is now possible to monitor large groups of people as they eat food. With this accumulation of 'big data' and the use of Artificial Intelligence it's also becoming increasingly possible to personalise nutritional advice. Dan spends two weeks on the study, being tested and scanned as he eats specially formulated muffins, drinks and meals, all designed to test his response...2019-07-1428 min
The Food ProgrammePlaying with Food: The world of video game gastronomyDan Saladino embarks on an epic quest into a world of food-filled computer games, to find out how and why foraging, cooking and eating have become such important components of the genre.Food has taken on a major role in many modern games - not only in terms of beautiful, Instagram-worthy designs bringing dishes to life on screen, but also food-related quests and story-lines - and even game-based recipe books inspiring players to cook their favourite on-screen meals. And even if you don't play these games yourself, the technology behind such virtual vittles could have a significant...2019-07-0729 minThe Food ProgrammeBaking in the Nordics: The Bread Adventures of Chef Magnus NilssonMagnus Nilsson takes Dan Saladino on a Nordic baking tour. For a nearly a decade Magnus, who is one of the world's most celebrated chefs, travelled through the region (which includes Sweden, Norway, Denmark, Iceland, Finland and the Faroe Islands) and reached an important and controversial conclusion. He argues that the Nordics has the most diverse and the deepest baking culture in the world today. His research resulted in a hefty tome, The Nordic Baking Book (Phaidon), full of more 700 of the thousands of recipes he discovered when he visited cooks in their homes.2019-06-2328 minThe Food ProgrammeStranded! How to eat on a desert island.Dan Saladino arrives on a beach for a Robinson Crusoe experience. Will he be able to survive on wild food? Chef Gill Meller and foragers John Wright and Monica Wilde lend their expertise.This castaway coastal feast is something of a tribute to the 300th anniversary of the publication of Daniel Defoe's novel, a story itself inspired by the experience of a Scottish sailor Alexander Selkirk who in 1705 survived for four years on a remote and uninhabited island in the Pacific.Selkirk survived on wild cabbages, shellfish and goat meat, Dan and his forager friends...2019-05-1928 min
The delicious. podcastThe Easter Episode: With Steven Lamb, Dan Saladino and the food lovers who've found their happy place.This week, Gilly Smith meets Steven Lamb of River Cottage, the winner of this year’s Jane Grigson Trust award for new food writer, Dan Saladino, and finds out how to be a nomadic chef. Plus the woman who left a life of high finance to make her Susana and Daughters kefir, the wine producer who’s winning awards for leaving the least impact on the planet, and Sophie from the food team with 25 seconds on Marmite.
See acast.com/privacy for privacy and opt-out information.2019-03-2700 minThe Food ProgrammeDelicious and Endangered: The Story of Bluefin TunaDan Saladino travels from Brixham to Tokyo in search of Bluefin tuna. In recent months there have been more sightings of the endangered fish in British waters but does that mean we can eat them?The Bluefin is the rarest, most valuable and at risk of the seven tuna species found around the world. Found in three main stocks around the world, in the Pacific, Southern and Atlantic Oceans, some populations of the fish have declined by more than 97 per cent.The vast majority of these large, fast and magnificent predators end up...2019-03-1728 minThe Food ProgrammeRowley Leigh: A Life Through FoodRowley Leigh, to many the "godfather" of modern British cooking tells his story to Dan Saladino. Along the way he cooks the perfect omelette and shares the secrets of great pasta.After dropping out of university at the end of the 1960s, Rowley Leigh says he was a young and lost soul. Desperate for cash he applied for a job cooking burgers and immediately fell in love with restaurants and kitchens. It took him to Le Gavroche and an apprenticeship under the Roux brothers. Armed with that classical training and a curiosity for British ingredients...2018-09-1627 minThe Food ProgrammeSeeds: a 400-million-year-old food storyDan Saladino and food historian Polly Russell share stories of seeds as told at this year's Oxford Symposium on Food and Cookery. From the link between amaranth and cannibalism to edible acorns.Founded in 1981 the Symposium takes a theme and invites scientists, anthropologists, historians, cooks and food enthusiasts to deliver papers and share experiences on the topic. This year they chose one of the biggest subjects possible, seeds. Using the Oxford Botanic Garden's "Plants That Changed The World" display as their backdrop, Dan and Polly have selected six speakers to provide insight into the past...2018-08-2628 minThe Food ProgrammeKeep It Sticky: The Extraordinary Story of Chef Marcus Samuelsson.Harlem based chef Marcus Samuelsson was born in Ethiopia, adopted in Sweden and made his reputation in New York City. He tells Dan Saladino his extraordinary story through food. The third of The Food Programme's 2018 season of African food stories.Marcus's restaurant, The Red Rooster is part of a success story that has seen the 46 year old chef become a major television personality, a cook for Presidents and a major influence of the food scene in the US. But on the restaurant's menu, if you know the story behind some of the delicious dishes, an incredible life...2018-08-0527 minThe Food ProgrammeJapanese Whisky: A Beginners GuideDan Saladino goes on a journey through the history, culture and flavours of Japanese whisky. Why and how has this nation taken a drink so strongly associated with Scotland and made it their own?In 2001, the drinks world started to pay attention to Japanese whisky after one if its distillers scored top marks in an international whisky completion. In the years that followed, the awards and the global attention for Japanese whiskies continued to grow. Critics have described some Japanese whiskies as the "work of genius" and, just last year, one whisky produced by a small, new-wave...2018-05-1431 minThe Food ProgrammeThe Power of Food: Parabere ForumDan Saladino reports from Parabere Forum, with five life changing food stories. At the annual gathering for women working in food Dan finds unexpected and inspirational stories.Produced and presented by Dan Saladino.2018-04-0128 minThe Food ProgrammeThe Future of BreadDan Saladino talks to Modernist Bread author, Nathan Myhrvold, about one of the biggest bread research projects ever undertaken, which involved the baking of 36,000 loaves. Nathan Myhrvold has spent his life trying to understand how things work, he's been a post doctoral fellow researching quantum theory with the late Stephen Hawking, he went on to work as the chief technology officer at Microsoft working directly with Bill Gates and then....... he turned his attention to food.In 2011 he published Modernist Cuisine: The Art and Science of Cooking, which explored the history, science and techniques of...2018-03-1928 minThe Food ProgrammeThe Vegetable Yoda: Charlie HicksSheila Dillon and Dan Saladino pay tribute to greengrocer extraordinaire, the late, great and encyclopaedic Charlie Hicks with help from Jamie Oliver, Gregg Wallace and Raymond Blanc. Many radio listeners will remember Charlie Hicks as a co-presenter of BBC Radio 4's Veg Talk series, in which listeners phoned in to speak to two great experts of fresh produce. Charlie was a 4th generation, Covent Garden market fruit and veg man, but he was so much more including a great cook, a food scholar and broadcaster.Charlie, along with Gregg, helped changed British food culture in...2018-02-1127 minThe Food ProgrammeWhat Delicious Future?Dan Saladino looks at ideas that could make an impact on our food future featuring America's Impossible Burger, a Sardinian maggot infested cheese and mussels being grown in downtown Copenhagen. Most people are aware of the challenges that lie ahead linked to predictions of population growth peaking at 9bn by 2050 but who is coming up with ideas of how we can feed more people with a finite amount of land, water and other resources? Dan looks at three ideas that provide an insight into work underway to find solutions.The expert on the science of...2018-01-2128 minThe Food ProgrammeThe Champagne UndergroundChampagne sceptic Dan Saladino travels to the French region in search of the mavericks of fizz. These wine producers are part of a movement that's causing many to re-evaluate the world's most celebrated bubbles. For many, including Dan, champagne is a drink purely of fun and celebration, a glass of bubbles most often enjoyed standing up; popping a cork has played a part in countless moments and memories of joy. But to others, it's also increasingly being treated as a serious wine, that as with the world's best bottles, can offer a sense of place, and that...2017-12-3128 minThe Food ProgrammeThe World's Most Popular Cheese: The Story of CheddarDan 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.2017-12-1828 minThe Food ProgrammeFood on the Edge (A Food Story Mix-Tape)Dan Saladino is at Food On The Edge, a gathering of people with food stories to tell; from a Black Panther breakfast to a chef convinced her emotions could be detected in her food.Held in Galway, the west of Ireland each year chef JP McMahon invites fellow cooks, chefs and restaurateurs to take to a stage and for 15 minutes share a food story of experience. Over two days more than 40 different stories from countries as diverse as Japan, Italy, Bolivia and Australia are told.Dan selects a handful of the stories that made an...2017-11-2728 minThe Food ProgrammeFeast Like a Georgian: A Food Guide to the Caucasus.Dan Saladino travels to a Georgia, considered to be an undiscovered food and drink gem at the heart of the meeting point between Europe and Asia. Food writer Carla Capalbo, author of Tasting Georgia: A food and wine journey in the Caucasus guides Dan through a supra, a traditional feast.Georgia, a country the same size as Scotland, south of Russia and north of Turkey, has one of the oldest, richest and, to many of us, unknown food and drink cultures in the world. On the silk and spice routes, for centuries, it was a...2017-09-0328 minThe Food ProgrammeChef Dan Barber: The Third PlateDan Saladino profiles the influential US chef and writer Dan Barber, author of 'The Third Plate - Field Notes on the Future of Food'. Originally with plans to become a novelist, Dan Barber opened his first restaurant, Blue Hill, in Greenwich Village in 2000 followed by Blue Hill at Stone Barns in 2004. He had early success as a 'farm to table' chef, but has since been on a journey, documented in his book but still ongoing, to reimagine the relationships between chef and farmer, landscape and deliciousness - and much more.Citing flavour as a 'soothsayer', and a...2017-03-2628 minThe Food ProgrammeTea: A Coffee Drinker's Guide, Part 2Do 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...2017-03-1328 minThe Food ProgrammeTea: A Coffee Drinker's GuideHardened coffee drinker Dan Saladino investigates tea's past, present and future and finds out how our preference for the leaf has changed over three centuries. He visits the location of Britain's first tea retailer, hears the adventures of legendary tea hunter John Fortune and visits the site of an auction house which oversaw 85 per cent of all global tea trade. In south west India we hear from a team of tea pluckers and get an insight into the skill and labour involved in producing tea. Do we pay enough for a cup of tea? It's a question Dan will...2017-03-0628 minThe Food ProgrammeThe Future of CheeseDan Saladino finds out what the future holds for cheese, including the role of raw milk. It's a story of microbes, mystery, discord and symphony.Dan is joined by Bronwen Percival, cheese buyer for Neal's Yard Dairy and contributor to the new Oxford Companion to Cheese. Also featuring John Gynther from Arla Unika, cheesemakers Jonny and Dulcie Crickmore, food writer Patrick McGuigan, researcher Dr Mélanie Roffet-Salque from the University of Bristol, and epidemiologist Professor Tim Spector.Presenter: Dan Saladino
Producer: Rich Ward.2016-12-1228 minThe Food ProgrammeTerra Madre Part 1: A Global Food GatheringDan Saladino reports from Slow Food's global food event Terra Madre with stories from Africa. Terra Madre (aka Mother Earth) is probably one of the world's biggest gatherings around food. Thousands of farmers, cooks and producers travel from 140 countries and five different continents to congregate in the northern Italian city of Turin. Hundreds of thousands of people simply interested in food also travel from Italy and beyond to join in the spectacle; to watch events, join discussions and (importantly) experience the most diverse range of food and drink imaginable. The biannual event is...2016-10-1727 minThe Food ProgrammeFood Stories from Syria 2This week, as aid convoys carrying food into Syria have been under attack, Dan Saladino revisits the conflict. A year ago, he reported on how displaced Syrians managed to eat and survive in conflict and its impact on the country's ancient food culture. In this episode he investigates how food is being used as a weapon - and target - of war. He hears from the World Food Programme about new efforts they've been making to reach over 4 million people with food aid, many of whom live in besieged and isolated areas, with staff risking their lives...2016-09-2836 minThe Food ProgrammeThat Gut Feeling: Part OneDan Saladino discovers the world of the gut microbiota, the vast array of microbes within us all. From East Africa to the White House, it's a story that'll change the way you eat.Dan is joined by Tim Spector, Professor of Genetic Epidemiology at King's College London, and author of The Diet Myth - The Real Science Behind What We Eat. Tim tells the story of how he became fascinated by the gut microbiome and our diet.The programme also features a Dutch draper named Antonie van Leeuwenhoek, co-founder of the American Gut Project Jeff...2016-06-1329 minThe Food ProgrammeThe PizzaDan 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...2016-03-2127 minThe Food ProgrammeEating to Run: Part 1How important is diet to running performance? It's a question Food Programme listener and runner Nicole Marais wanted answers too and so she emailed the programme's production team. This programme explains what happened next....When Dan Saladino went to meet (and run with) Nicole she explained she had tried lots of different diets, from one based on meat, to a vegetarian diet and onto veganism. She was keen to hear the experience of other runners and athletes and how they eat to run.Dan hears from Kevin Currell, Head of Performance Nutrition at the English...2016-01-0427 minThe Food ProgrammeBitternessDan Saladino hunts down that flavour we call 'bitter', and asks if bitterness is disappearing from our food and drink - and why this matters.Bitter tastes are found all over the planet; wild leaves, fruits, vegetables and more. Bitterness is also charged with cultural and culinary meaning. It can be revered, sought after - but it is also a sign of toxicity, and is, it seems, increasingly being shunned.Dan Saladino talks to Jennifer McLagan, author of the James Beard Award-winning book "Bitter: A Taste of the World's Most Dangerous Flavour", who begun her...2015-10-0528 minThe Food ProgrammeFood Stories from Syria 1The continuing conflict in Syria has caused millions of people to flee the country. Images of men, women and children living in camps, walking vast distances and even risking perilous journeys by boat or stowed away on trucks have been shown around the world. Life in many regions for those who remain is also in turmoil. While seeking safety, many also face a challenge to survive. Dan Saladino asks how those from Syria - the world's biggest producer of both internally displaced people and refugees - manage to eat and feed their families and the cost and long-term effects...2015-09-2727 minThe Food ProgrammeMy Food Hero: Dan Saladino meets Mary Taylor-SimetiDan Saladino retraces his Sicilian food roots and goes in search of a great expert on the island's cuisine, Mary Taylor Simeti. She left America in the early 1960's and has now lived in Sicily for 50 years.Sicily has one of the oldest, continuous, food cultures in western Europe. Invasions, conquests and Mediterranean trade led to influences being exerted by the Greeks, Romans, Arabs, Normans, Spanish and French. That combined with an abundance of sun and fertile soil has given it one of the most important and delicious food stories to tell.With a Sicilian...2015-09-0128 minThe Food ProgrammeThe Grain DivideWheat has, since the dawn of agriculture, been especially treasured amongst all of the food crops, and is now the most widely cultivated food plant on the planet. However, the relationship between humans and wheat has changed a great deal in recent times.With a high-profile documentary film, 'The Grain Divide', about to go on global release, Dan Saladino discovers a worldwide movement of farmers, bakers and breeders rethinking and rediscovering wheat - from long-lost varieties and flavours to re-imagining the future of our relationship with this grain.The film's Director, JD McLelland, explains how...2015-02-0127 minThe Food ProgrammeTerra MadreFood stories from across the world. Dan Saladino travels to Terra Madre 2014 in Turin. It is a global movement of farmers and food producers which attracts the attention of world leaders - from Michelle Obama to Pope Francis.Last month, 250,000 people from 160 countries gathered at a former Olympic venue in Turin to taste and celebrate diverse foods and to discuss and debate the issues affecting the world's food.Jamie Oliver shows Dan around the Ark of Taste - a collection of 2,000 traditional foods which are in danger of extinction. Edie Mukiibi, Vice President of Slow...2014-11-1627 minThe Food ProgrammeMushroomsFrom 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...2014-11-1028 minThe Food ProgrammeA Taste of Britain Revisited - YorkshireDan Saladino revisits Yorkshire food traditions which were captured on film in 1974 by Derek Cooper, previous presenter of The Food Programme. From Yorkshire puddings to tripe, Dan discovers how the food from this region was formed by the Industrial Revolution, hard labour and fuel.Dan re-watches the original 1970s A Taste of Britain tv programme with historian Peter Brears, writer Christopher Hirst, and those who remember the people and places in the original film.Presented by Dan Saladino and produced in Bristol by Emma Weatherill.2014-09-0727 minThe Food ProgrammeGin and BotanicalsDan Saladino explores the past, present and future of the most British of drinks, gin. And hears how a new generation of distillers is testing the boundaries of an old and familiar flavour. For decades vodka was the spirit of choice, not just for James Bond, but also for bartenders and mixologists (a recent term for the people who develop new drink recipes and cocktails). But more recently people have been reaching out for more interesting and complex flavours to replace the neutral taste of vodka. Gin was perfect.From as far back as the 12...2011-12-1927 min