The Food Chain

Exploring the challenges of running a restaurant amidst lockdowns, inflation, and a changing consumer landscape. Insights from industry experts on sustainability, hospitality, kitchen efficiency, and adapting strategies like plant-based menus. How to navigate the high failure rates and keep the passion for cooking alive in the competitive restaurant business.

Step inside the chocolate factory to hear the secrets of what it’s like to invent sweet treats for a living. Find out why chocolatiers think the raw material is like a “needy child”, but can also bring great joy to people’s lives. And hear the family story of the invention of one of the best-known British chocolate bars, with a trip to an archive of hidden stories from the confectionary industry – and some well-preserved sweets. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Presenter: Ruth Alexander Producer: Hannah Bewley (Image: Chocolate bars on a colourful background. Credit: Getty)

Fasting has been a religious and cultural practice for thousands of years, why do people do it? What happens to your body when you fast? The Food Chain speaks to a British family breaking their fast during Ramadan, a woman in India completing a day long fast for Mahashivratri and explores why the practices around Lent have changed over the years. An expert on intermittent fasting talks us through what is happening to our bodies, and why it might have hidden benefits. In this programme, Rumella Dasgupta explores the tradition of religious fasting with what to eat and what not to eat in three major faiths. If you would like to get in touch with the programme, email thefoodchain@bbc.co.uk. Presented by Rumella Dasgupta. (Image: a family in Manchester breaks their fast together with dishes spread out on a cloth on the floor. Credit: BBC)

Professor Miranda Brown, a cultural historian specializing in China, dives into the world of dumplings, tracing their fascinating origins. She highlights early Chinese references and archaeological finds, revealing their historical significance. The podcast explores how trade routes and cultural exchanges spread dumplings globally, while discussing varied types from Ghana to Poland. Brown also reflects on the cultural ownership of these beloved foods and predicts future innovations, naming Shanghai's soup dumpling as her favorite.

Discover the savory fifth taste, Umami, and its origins in Japanese cuisine. Learn about the controversial history of monosodium glutamate and its modern renaissance in culinary creations. From miso soup to desserts, chefs are embracing the flavor-enhancing power of MSG.

Three school chefs tell Ruth Alexander what it’s like serving up canteen food every day. Find out how they manage hundreds of hungry child customers, what pro tips they have for making vegetables seem delicious, and why they all find the job so satisfying. We hear from the USA, Liverpool in the UK and a school chef in the far north of Finland about the challenges of cooking mountains of meatballs, how to cope when the vegetable biriyani goes all over the ceiling, and why it’s one of the most rewarding – but probably overlooked – professions. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Producers: Hannah Bewley and Rumella Dasgupta (Image: a plastic lunch tray with meat, vegetables and gravy, fruit and a plastic cup. Credit: Getty Images/BBC)

The podcast delves into the concept of ultra processed foods, discussing the Nova system used to categorize them. It explores the potential health risks associated with consuming these foods and provides insights on how to identify and avoid them. Listeners hear personal anecdotes from individuals trying to reduce their intake of ultra processed foods in different countries.

What do you and your family chat about at dinner? We eavesdrop on conversations over food all over the world, hearing about poetry, politics, what is on TV and how Morag’s leg is recovering. Whether you gossip or have more philosophical debates find out how integral good communication is while we are eating, often marking the only point in the day or week when a family gathers together. We learn why a matchmaker thinks a dinner date might not be such a good idea after all if you want the conversation to flow. And, psychotherapist Philippa Perry tells us how to keep the peace with the family over Sunday lunch. Presenter: Ruth Alexander Producer: Hannah Bewley and Rumella Dasgupta If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk (Image: Family and friends sit around the dinner table. Credit: BBC)

Explore Detroit's urban farming movement with guests Mark Covington, founder of Georgia Street Community Collective, and Tyson Gersh, co-founder of the Michigan Urban Farming Initiative. Discover the resilience of residents creating farms and community spaces in the city. Uncover the history of Detroit's decline and the challenges faced by urban farmers. Learn about successful projects like Tyson's community garden, and the impact of the Georgia Street Community Garden on the community. Discuss the urban farming initiative, vacant lots turned into gardens, and the future of farming in Detroit.

After devastating earthquakes in Antakya, Turkey, the podcast explores the determination of survivors to rebuild while preserving their food heritage. It discusses the unique culinary culture of Antakya, challenges faced by the residents, and efforts to rebuild and preserve historic places. The podcast also explores the vibrant food culture of Turkey, featuring mouthwatering dishes and unique chopping techniques.