In this engaging discussion, food researcher Dan Saladino takes us on a journey through a unique library in Belgium that showcases sourdough starters from around the globe. He highlights the fascinating microbial relationships that influence sourdough's flavor and health benefits. Saladino shares personal stories connecting sourdough to cultural history and communal baking, as well as its recent renaissance in the culinary world. Dive into the rich biodiversity of ingredients that not only elevate baking but also promote environmental sustainability and public health.

Professor James Dale, a leading geneticist at Queensland University of Technology, shares insights on genetically modified bananas designed to fight Panama disease. Fernando Garcia Bastidas, head of the Yellow Whey Banana Breeding Program, discusses traditional breeding methods and their role in developing resistant banana varieties. BBC journalist Dan Saladino highlights the biodiversity of over 1,500 banana types, stressing the risks of monoculture. Together, they emphasize the urgent need for innovative solutions to safeguard this essential fruit against extinction.

Sheila Dillon, Leyla Kazim, and Dan Saladino choose their favorite food books of 2023, discuss the rise of Korean cuisine, and explore the changing landscape of cookbooks. They also debate the impact of TikTok on recipe books and discuss the significance of food books in the digital era.