The Food Programme

Continuing our series of programmes on cooking and eating in challenging conditions in remote places: The Royal Navy's submarines make their own air and water so food is the one factor limiting how long they can remain at sea. Sheila Dillon explores life, and the role food plays in it, on board HMS Artful- a nuclear-powered but not nuclear-armed submarine. More than simply for nutrition, food acts as a marker of the day and time in a world without sunlight and is crucial in maintaining morale. So how do you order enough food for 140 crew for up to 3 months at sea, store it in confined spaces and cook for a 24 hour operation while coping with the vessel diving or having to keep silence in a stealth operation? Sheila learns about the naval favourites 'Cheesy Wham-bam' and 'Nelly's Wellies', how they mark an important occasion and works out if the chef if the most popular job to have on board.This episode follows on from eating in the Antarctic. Next is food in space. Presented by Sheila Dillon Produced by Anne-Marie Bullock.

Across all of the world, weather doesn't get more extreme than the Antarctic winter. The continent is plunged into 24 hour darkness from from March to October with strong polar winds and temperatures that can dip to minus 50. But for the staff of the Halley Research station, work and life goes on. In 2014 experienced Antarctic chef Gerard Baker joined the base for the cold Antarctic winter to cook for the team. In the first of a special Food Programme series documenting food in extreme environments, Gerard shares his diary with Sheila Dillon. She hears what it takes to be an Antarctic chef. From the daily baking bread, to planning for months of mealtimes with no contact, or supplies, from the outside world. When crisis strikes on base, we hear the real importance of a good meal.Next week, Sheila Dillon is in an underwater kitchen on board a submarine.Presented by Sheila Dillon Produced in Bristol by Clare Salisbury.

From the guerilla gardener Ron Finley in South Central LA fighting the law to grow vegetables to the project training children in Brazilian favelas to train as chefs, Dan Saladino has shared some inspiring and life changing food projects shared at the MAD symposium in Copenhagen in 2014. But what's happened since then? He wants to hear what those projects have gone on to achieve.MAD (the word for food in Danish) was founded by the celebrated chef of the restaurant Noma, Rene Redzepi. In his own words, it's curated by a group of "chefs, waiters, a former banker and an anthropologist". To some it's a festival of ideas, to others it's like listening to a "food mix tape", over two days an audience of 600 chefs, writers and food obsessives hear a series of presentations about cooking, restaurants, food history and activism.But that was just the start. Ron Finley, a gardener from Los Angeles was prosecuted for growing food in a patch of land in front of his house. He took on the authorities and changed the law. His story has inspired people all over the world. Now his story has been made into an award-winning feature film, showing how other gardeners in South Central LA - gang-members Spicey and Kenya, 9 year old Quimonie and a man just released from a 30 year prison term are changing their lives simply by growing food. Meanwhile FruitaFeia, a Portuguese project to save ugly fruit from going to waste, has 2000 people on their waiting list and is looking to expand while GustoMovida, the Brazilian project training disadvantaged young people is preparing for the Olympics. Presented by Dan Saladino Produced by Anne-Marie Bullock.

Dan 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 of Naples, then one of the most densely populated cities in the world. What emerged was a pizza that was quickly cooked at high tempertaures and was soft and moist enough to be folded and eaten on the streets.The current renaiisance of the pizza can also be seen in the UK. Dan meets some of the pizzaioli (pizza chefs) who have taken a centuries old food and taken it to new heights.Presented by Dan Saladino.

Fermentation is one of our oldest methods for preserving food. All around the world people have been transforming food with the help of microbes for thousands of years. The problem is, this simple method has had an identity crisis. We tend either see it as a fashionable fad, or a strange science. But there are people who want things to change. So in this programme Sheila Dillon meets 'The fermenters'. Ukranian food writer and chef Olia Hercules, who grew up with fermented foods; Roopa Gulati, using fermentation to explore her Indian heritage; entrepreneur Deborah Carr, whose fermentation business is going from strength to strength; and seasonal chef Tom Hunt who is putting seasonal ferments back on his restaurant menu. In 2016, It's time to rethink fermentation.

Sheila Dillon unveils the list of this year's BBC Food & Farming Awards finalists.Presenter: Sheila Dillon Producer: Rich Ward.

If your experience of sake has been limited to simply 'a hot cup of alcohol after a meal' like Sheila Dillon it's time to listen without prejudice. With thousands of breweries each producing dozens of varieties there is more range than most of us understand. After a slump in sales in Japan young people are now returning to sake and in the UK interest is growing rapidly with top restaurants listing more choices, plans for specialist bars and more people in the drinks trade now qualifying in sake expertise. But how do you know where to start? A lack of Japanese can make bottles hard to understand and when do you drink it hot or cold? What food can you pair them with? How do you avoid the really bad ones? Sake samurai and sommelier Natsuki Kikuya explains how different varieties should be drunk and how the novice can gain confidence . She's joined by passionate sake convert, drinks writer Anna Greenhous and Techno DJ Richie Hawtin aka Plastikman fell so in love with sake he's now taking it to a new generation of young clubbers around the world. Meanwhile the race is on between 2 breweries to produce the first sake in the UK. Will it be Scotland's Arran brewery or the Japanese Dojima brewery which is investing in a multi-million pound operation in Cambridgeshire?Produced by Anne-Marie Bullock.

Dan Saladino explores the fierce debate over how 1.2bn people will be fed in the future.

In her new book, First Bite - How We Learn To Eat, Bee Wilson takes a deep and reflective look at how food choices and habits are shaped, and how they can be changed.Sheila Dillon is joined by Bee Wilson and special guests to discuss the book's surprising findings, and how to make positive changes where positive change is needed.Sheila and Bee are joined by Rosie Boycott, who advises the Mayor of London on food and is Chair of the London Food Board, as well as father and son Geoff and Anthony Whitington who star in the just-released film Fixing Dad, which documents Geoff's struggles with type 2 diabetes and his two sons' efforts to help him.Dan Saladino tells the story of Professor Pekka Puska, who as a young public health doctor in the 1970s spearheaded the North Karelia Project in Finland, which in the context of a population with the highest rates of death from heart disease in the world, aimed to improve the way that a whole region ate.Presenter: Sheila Dillon Producer: Rich Ward.

Ultra-marathon champ and vegan Scott Jurek tells Dan Saladino how to eat and run 100 miles. Fermented food and Paleo diets are also put to the test in Food and Running Part 2.