Dan Saladino finds out how farmers, millers and bakers are reclaiming wheat, flour and bread in Scotland. When flour ran out during the pandemic the project came into its own.Produced and presented for BBC Audio in Bristol by Dan Saladino

“It’s about trying to paint pictures – of different places, different moments in time, throughout China’s past.”Andrew Wong grew up helping out in his parents’ Chinese restaurant in central London, convinced that he would never work in hospitality himself. But the “magic” of the industry drew him in – and today he’s chef-patron of a restaurant on the very same site as his parents’ place, but totally transformed.In the decade or so since its launch, A.Wong has built a reputation for lunchtime dim sum, with an evening menu showcasing imaginative interpretations of regional and historical delicacies: from ‘Barbecued Forbidden City Sweetcorn with Wagyu Beef Meat Paste and Truffle’ to ‘Toasted Sweet Potato with Salted Black Bean Sauce, Black Tapioca and Liquorice Soy’. It’s also the first Chinese restaurant outside Asia to have earned two Michelin stars.Jaega Wise visits the Pimlico restaurant to find out how Andrew’s fascination with China’s food heritage has inspired this unique dining experience; one that seeks to bring to life a rich and diverse culinary culture.We also hear from cook and food writer Fuchsia Dunlop, who specialises in Chinese gastronomy and has written six books on the country’s cuisine; and Dr Mukta Das, a research associate for the Food Studies Centre at London’s SOAS University, focusing on Chinese food and culture – who collaborates with Andrew to dig into dishes and delicacies from the past.Presented by Jaega Wise Producer by Lucy Taylor in Bristol

The Coronavirus pandemic has brought into focus the lives of older and disabled people living in care homes like never before. From the start of the first lockdown, there were fears about food being in short supply, and then later came the reality of lockdown, with residents spending days alone in bedrooms, and video-calls and ‘window visits’ becoming the only means of contact with loved ones. In this programme, relatives share their anxieties about the catering on offer to elderly parents, about the quality of food, and how well trained care staff are at getting meals from plates to mouths. Sheila Dillon hears how some care homes are tied into buying food from certain catering companies, and discovers the average care home now spends £4 a day on food per person. In Hertfordshire, Sheila meets an organisation called Hertfordshire Independent Living Service which is being funded by the NHS to improve nutrition and hydration in care homes – it offers training and accredits those that are doing particularly well. While in the Surrey Hills, Birtley House care home has been growing vegetables to be used in the kitchen for several years, its chef explains how it helps keep the menus interesting and the residents healthy. GBBO judge Prue Leith, who recently carried out a review for the Government into hospital food, says money must be spent on providing better training for care home staff. A chefs course specifically for those working in social care has been set up, but so far only one college is offering it. Presented by Sheila Dillon Produced in Bristol by Natalie Donovan Reporting from Carolyn Atkinson

Dan Saladino finds out why a UN summit to transform the global food system has become so controversial. It has generated 2500 ideas for change but also a boycott by protesters. In 2019 the UN's Secretary General António Guterres highlighted ways in which the global food system was breaking down: hundreds of millions of people going hungry, billions more overweight or obese and tonnes of food being wasted. These problems were also obstacles in the way of reaching the 2030 target for the Sustainable Development Goals which includes zero hunger. This year's food systems summit was designed to find solutions to these problems. This week in Rome the ideas generated by the millions of people who have engaged in the process will be set out ahead of the summit in New York in September. But the involvement of some of the world's biggest food corporations has led to concerns over the direction of the summit, and of the global food system itself.Produced and presented for BBC Audio in Bristol by Dan Saladino.

Could we kick-start a major transformation of our food system, in just three years?That's the ambition of the National Food Strategy, the first independent review of our food policy in nearly 75 years, commissioned by the government in 2019 and authored by Henry Dimbleby - who published the second and final part of the report this week.Food-related problems have been stacking up in the UK for a while: inequality, poor diets, a boom in costly bariatric diseases, the environmental impact of food production, the resilience of the overall system - the list goes on. But now we could be at a turning point, as the country starts to emerge (hopefully) from months of restrictions with fresh perspectives and priorities, and seeks to reposition itself post-pandemic and post-Brexit.Now, Part 2 of the National Food Strategy has set out a framework for transforming our food system.So how exactly does it propose we do that? Sheila Dillon digs into the detail of the report, speaking to Henry Dimbleby (co-founder of the restaurant chain Leon and co-author of the 2013 School Food Plan) about the strategy's focus and recommendations; and inviting listener feedback for a future episode.The programme also features questions from Caroline Keohane at the Food and Drink Federation, Martin Lines from the Nature Friendly Farming Network, and Jeanette Orrey: a former dinner lady turned school meals campaigner and co-founder of Food for Life. And we revisit previous guests Nutritank - a student organisation campaigning for better nutritional education for medics - and Social Bite: a project supporting Scotland's homeless through social enterprise cafés.Presented by Sheila Dillon Produced by Lucy Taylor in Bristol

Over the past year, women working in different parts of the drinks industry have been sharing their stories and experiences to try to change the way women are treated. Most recently people working in craft brewing have been sharing their stories on social media - saying enough is enough. In this episode, Jaega Wise speaks to some of those about how we have got here - and what needs to change. She meets Charlotte Cook, an experienced brewer who says the most important thing now is to believe the stories, as some are being silenced by UK libel laws. Professor Chris Land from Anglia Ruskin University explains how certain workplaces can create unhealthy cultures, while bartender Nichola Bottomley says she was inspired to speak out after years of harassment working in pubs and bars. In the US, Victoria James, who was named the country's youngest sommelier at 21, tells Jaega about her book Wine Girl, and how it went on to inspire other women working in wine to come together to speak out, eventually leading to a number of resignations. Becky Paskin, journalist and co-founder of Our Whisky, talks about the repercussions she faced after calling out sexism in the whisky industry. While Brad Cummings, co-founder of craft beer company, Tiny Rebel tells Jaega what is changing at his business, after it was called out by former employees online. UKHospitality, which represents businesses in the industry says it's been working hard to tackle these issues and continues to work with members to promote a zero tolerance approach to harassment in the workplace by either fellow employees or customers. Presented by Jaega Wise Produced in Bristol by Natalie DonovanPhoto Credit: Laura Hadland of www.thirstmedia.co.uk

In a country where weather is notoriously fickle, how has the picnic become such a beloved institution? Jaega Wise rolls out a blanket and invites a group of al fresco aficionados to share their picnicking expertise over a spot of lunch outdoors.Joining her in the picturesque setting of Windsor Great Park on the edge of Berkshire are Robert Szewczyk - head chef at Cumberland Lodge, the park's residential conference centre, which provides picnic lunches for the famous Ascot races nearby; Kate Bielich - founder and chef at Konoba, a Manchester-based private caterer that, during the pandemic, launched home meal kits and picnic hampers; and Max Halley from Max’s Sandwich Shop in North London, who recently released 'Max's Picnic Book', teaching people to "picnic like a boss!"Over lunch, the group discusses the British love of eating outside, and reflects on how the pandemic has forced us to embrace al fresco dining - driving more adventurous portable eating options.Jaega also hears from food historian Polly Russell from the British Library, who helps unpack the history of the picnic, its strong social and cultural connotations in the UK, and how our approach to picnicking has evolved in recent decades. Presented by Jaega Wise Produced by Lucy Taylor in BristolFeaturing excerpts from: - ‘The Wind in the Willows’ by Kenneth Grahame; read by Michael Bertenshaw and produced for Radio 4 by Karen Holden. - ‘A Passage to India’ by E.M. Forster; adapted for radio by Tanika Gupta, produced and directed for Radio 4 by Tracey Neale, and featuring the voices of Penelope Wilton as Mrs Moore, Shubham Saraf as Dr Aziz and Jonathan Firth as Fielding.

From Mumbai childhood to pioneering London chef, Mr Todiwala's Life Through Food; a story involving the legendary dish Bombay Duck and an important connection with Freddie Mercury.After years spent cooking in India, first at the prestigious Taj Mahal hotel and then in Goa, Cyrus Todiwala moved to London with his wife Pervin and created one of the most influential south Asian restaurants in the UK, Café Spice Namaste. With an emphasis on authentic regional classics including lamb dhaansaak and Goan prawn curry, for twenty five years Café Spice helped reshape Britain's understanding of Indian food. Cyrus and Pervin tell the story of how it all happened, why they were forced to close the original restaurant in 2020 and how it's being reborn and reinvented in another part of east London. An important driving force in Cyrus's life (and his cooking) is his faith (Zoroastrianism) and his identity (as a member of India's Parsee community). He explains how they have both shaped his outlook on life and his work as a chef. Produced and presented for BBC Audio in Bristol by Dan Saladino.

The Food Programme first met Iain Broadley and Ally Jaffee in 2017, when they were studying medicine in Bristol. The pair saw a disconnect between the rise of diet-related diseases, and the training they received around nutrition - with some students getting as little as eight hours of compulsory nutrition education during their entire time at medical school. So Ally and Iain founded Nutritank, an organisation championing better nutritional education for healthcare professionals, which earned them the Pat Llewellyn New Talent trophy at the 2019 BBC Food and Farming Awards.Today Nutritank's active in more than 20 medical school societies across the UK, and has been part of a working group charged with finalising a new nutritional curriculum for medical schools, due out this autumn.Now, they're piloting a scheme taking student and junior doctors out on farm visits - in a bid to better educate future healthcare professionals about food production and nutrition, so that they in turn can better advise their patients. So could it work? Sheila joins them on a farm visit to the Great Tew Estate in Oxfordshire, to find out. She also speaks to Kate Henderson from the estate's farm team, Liz Lake and Caroline Drummond from Linking Environment and Farming, and Dr Glenys Jones: a registered public health nutritionist and deputy chief executive of the Association for Nutrition.Presented by Sheila Dillon; produced in Bristol by Lucy Taylor.

Eating with our eyes is no new concept, but can visual art itself inspire or alter the way we eat? and can food be used to help more people appreciate art? Jaega Wise meets artist, curator and gastronomy enthusiast Cedar Lewisohn to see his collection of artist's cookbooks, and hears how influential they have been. At Tate Modern, the idea of wanting to eat like an artist has been taken a step further with the restaurant offering menus inspired by exhibitions. Head chef, Jon Atashroo tells us some of the stories that have gone into the dishes.The concept of creating food inspired by the stories of artists lives and works has been picked up by museums worldwide. During lockdown, while many people have been getting more adventurous in their kitchens, galleries have been using recipes inspired by artists to bring a slice of their culture into people's homes. Jaega has a go at making a Mango-Pineapple Mezcal Margarita inspired by the work of Mexican artist Rufino Tamayo from the "Cooking with LACMA" series. Hear how she gets on in full at the end of this podcast. And the artists using their medium to influence change in our food systems. Turner Prize nominees 'Cooking Sections', tell Jaega how their exhibit at the Tate Britain has influenced the institution to stop serving farmed salmon. Presented by Jaega Wise. Produced in Bristol by Natalie Donovan.Mango-Pineapple Mezcal Margarita:Makes one cocktail.Ingredients:50g Tajín (seasoning) 1 lime wedge 2 tablespoons fresh mango (a chunk) 2 tablespoons fresh pineapple 3 Mint leaves 1 to 2 sugar cubes * 30ml Lime Juice (or juice of 1 lime) 15ml Orange Liqueur 45ml Mezcal