The Food Programme

Richard Johnson is in South Carolina to meet Charleston chef, Sean Brock, who is on a mission to revive ingredients and flavours not experienced for hundreds of years. It's a story that involves an intricate "food tattoo", one of America's biggest private seed collections, a hog roast and "pick picking" and bowls of delicious peas, beans, rice, grits and fried chicken. Soon after British settlers arrived in South Carolina in the 17th century a cuisine called the "Carolina rice kitchen" was formed. Using the expertise of West African slaves to develop rice plantations, a larder evolved consisting of the main crop along with beans, African vegetables and staples like oats, rye and wheat from Britain.Chef Sean Brock believes it was one of the earliest, and "most beautiful" food cultures in America. In his mid-thirties and sporting an arm covered in tattoos of heirloom vegetables, he's attempting to "reboot" that cuisine and those ingredients which had all disappeared by the 20th century.He's joined forces with historian David Shields and a seed hunter, Glenn Roberts, to source, grow and cook with these historic foods. Richard joins Sean Brock at his restaurant, Husk to hear why "ridiculous flavour" is the driving force behind the mission.Producer: Dan Saladino.

Tim Hayward looks at the tradition of monastic food production, with stories from Sicily, New York as well as from closer to home.Ever since the 6th century rule of St Benedict said that monastic orders should be self- sufficient, monks and nuns have taken to the land and to the kitchens to produce food and drink for sale. Tim introduces us to some specific examples of how that tradition is thriving today. Giorgio Locatelli and food historian Mary Taylor Simeti explain how an array of recipes for sublime biscuits and pastries made by Sicilian nuns have survived for centuries, due in no small way to a woman called Maria Grammatico who went to live in a convent where Nuns would live out their final days. She would collect their recipes and she went on to become one of the most famous makers of Sicilian pastries. Giorgio Locatelli lovingly recreates some of those sumptuous treats in his Locanda restaurant today. We visit the New Skete Nuns in New York who have featured in the New York Times and Vanity Fair with their famous cheesecakes. Tim talks to food historian Annie Gray who reminds him of the overall impact of the monastic orders on food production but who also cautions us not to get too carried away with the idea of continuity. We hear from the writer, Madeline Scherb, who went on her own pilgrimage around the world to cook and pray with some monks and nuns; recalling the chanting of the Hail Mary on a caramel production line. She explains how St Benedict himself was not able to persuade his own monks to abstain completely from alcohol, and so the tradition of producing liquors of all sorts is one of the longest surviving strands of monastic production. In the UK, that includes the famous Ampleforth abbey ciders and beers. And there's Buckfast tonic wine from Devon; a drink that has attracted controversy in some areas. Join Tim Hayward as he raises a glass to a tradition of monastic food production that appears to be alive and kicking.Producer: Sarah Langan.

Sheila Dillon takes a look at that most coveted of kitchen tools; the knife.One of the most primal yet treasured implements, any chef worth their salt knows that you don't mess with another chef's knife. Sheila talks to chef Henry Harris from Racine's restaurant about his passion for knives. There's a report from a knife shop where the prices reach into the the thousands. With knife skills courses popping up all over the country, this programme is a celebration of the craftsmanship and artistry of knife making and of the people with a passion for this ancient tradition; from the home cook, the new chef buying his first set of knives, to the people who hanker after the rare Japanese blade.Producer: Sarah Langan.

Writer and forager Andy Hamilton leads a journey hunting for plants to make incredible drinks, and looks again at the wild world all around us.

Fields of Fish - The huge rise in farmed fish and the people trying to make it sustainable. The world is now producing more farmed fish than farmed beef. Sheila Dillon discovers how fish farming works and hears concerns about its impact on the environment and fish welfare.Presented by Sheila Dillon and produced in Bristol by Emma Weatherill.

In this second of two special editions recorded at the Bristol Food Connections Festival, Sheila Dillon talks to Ken Hom about his extraordinary life through food. Today they focus on what Ken has been doing since his early BBC career and about how his political beliefs have developed over the years. They also discuss the changes in China and his fears and hopes for the future.In yesterday's programme, Sheila and Ken discussed the impact his first BBC series 'Ken Hom's Chinese Cookery' had when it aired in Britain in 1984. They also talked about his very early influences from his childhood in Chicago's Chinatown.In the 60's though, Ken moved to California and became something of a hippy; dropping out from University and even declaring himself a Maoist for a while. He never admitted this allegiance to his mother who had very anti Communist views.Sheila discusses his political motivation and how that has changed over years. They also talk about his landmark 2012 TV series 'Exploring China', which revealed much more about China than just the state of its food. In the programme Ken was reunited with his father's family who he had not seen for over twenty years.Ken also tells Sheila about how much teaching means to him, and how he intends to carry on inspiring the next generation of young people, through a passion for food.Producer: Sarah Langan.

Over 2 special programmes from the Food Connections festival in Bristol, Sheila Dillon talks to Ken Hom about his extraordinary life through food. Part 1: 1 His upbringing and early career.It's hard to believe that it was nearly 30 years ago when Ken Hom first appeared on BBC television with his series that arguably revolutionised British cooking.Back in 1984, many people in the UK had hardly tasted Chinese food (let alone tried to cook it for themselves) when they tuned into BBC TV to watch the youthful presenter of Ken Hom's Chinese Cookery. Since then, Ken has continued to spread the word both here and abroad through television, books and teaching. It's said that seven million of his woks have been sold internationally.Sheila and Ken recall the key moments and mentors in his life; since he began to learn to cook as an 11 year old working at his uncle's Chicago restaurant, to his position now where he is regarded as one of the world's most renowned chefs and ambassadors for Chinese cuisine.In tomorrow's edition, Sheila and Ken talk further about his political beliefs, his 2012 landmark series Exploring China, about teaching and about his hopes for the future.Producer: Sarah Langan.

The first of two-part special on the prestigious BBC Food and Farming Awards - now in its 14th year on Radio 4 and being hosted in Bristol for the first time. The awards celebrate individuals, businesses and organisations across the UK who produce quality food and change lives. In this episode Valentine Warner, Chair of the judges, discovers the food, music and animation which all played their part in the 2014 Awards ceremony Bristol chef Barny Haughton prepares a celebratory meal for the finalists using their own products and recipes. Valentine also discovers the challenges of representing food in music as David Ogden composes a piece of music for the Awards. And students from the University of the West of England work on representing food in animation. The BBC is recording and transmitting food-related editions of some of the nation's favourite radio programmes throughout the Bristol Food Connections festival, which takes place from 1 to 11 May.

Tim Hayward on the evolution of Jamaican food in the UK with chefs and cooks in Bristol.

Sheila Dillon pays tribute to the late Derek Cooper who started The Food Programme back in 1979 and changed the face of food broadcasting and journalism.