Sheila Dillon looks at what the current conflict in Gaza has done to food supplies in one of the most densely populated places on earth. After Hamas gunmen launched an unprecedented assault on Israel from the Gaza Strip on October 7, killing 1,200 people and taking about 240 hostages, the Government of Israel responded with air strikes on Gaza, and launched a ground offensive. To date, more than 14,800 people have been killed in Gaza, according to the Hamas-run government. Hundreds of thousands of others have been displaced to the south of the territory, where vast numbers are living in make-shift camps. Aid agencies say hunger is spreading, as shops have been emptied of food, and a lack of fuel is restricting how much food can be distributed around. In this programme, recorded while the situation in Gaza is still changing on a daily basis, Sheila Dillon seeks to find out how people are feeding themselves and their families, how resilient the population is given the uncertainties they face, and what long abandoned food ways can they fall back on as supplies run low. Presented by Sheila Dillon Produced in Bristol for BBC Audio by Natalie Donovan

Jimi Famurewa talks to men learning or rediscovering cooking later in life, maybe due to a change of circumstance or loss of a partner, to hear how it's changing their lives.In the programme we meet the participants of the latest Man with a Pan cookery course, run by Community Chef at Lewes Community Kitchen, as well as a weekly class run by Age UK in north London. Jimi also chats to the team behind Men’s Pie Club, which uses food as a tool to help tackle loneliness and social isolation with men, getting them in a room once a week, to make a pie, connect and meet people.Presented by Jimi Famurewa and produced by Sophie Anton for BBC Audio in Bristol.

Dan Saladino explores the Mexican spirit mezcal and the diverse world of agave spirits.Contents include: Gary Nabhan (Agave Spirits book): https://www.garynabhan.com/Agave Road Trip Podcast: https://agaveroadtrip.com/Sin Gusano: https://www.singusano.com/storyKol: https://kolrestaurant.com/El Pastore: https://www.tacoselpastor.co.uk/Produced and presented by Dan Saladino.

Sheila Dillon presents more winners from the BBC Food and Farming Awards 2023, including who was crowned Best Streetfood, Takeaway or Small Eatery and the winner of the Food Innovation Award. We also hear stories of the amazing finalists and winners in the Community Food and Young Countryside Champion Awards. Finally, the winner of this year's prestigious Derek Cooper Outstanding Achievement Award is revealed in recognition of their impact on the UK's food and farming.Presented by Sheila Dillon and produced by Nina Pullman for BBC Audio in Bristol.

This podcast episode celebrates the winners of the BBC Food and Farming Awards 2023 including Best Food Producer, Best Drinks Producer, and the new Digital Creator Award. Topics covered include the importance of food and farming, craftsmanship and design of chopping boards, regenerative farming practices, and the experiences of digital creators in the food industry.

This podcast explores the concept of prescribing fruits and vegetables as a new model for the NHS, prioritizing disease prevention and changing lifestyles. It discusses a pilot public health scheme in south east London that is prescribing fresh fruit & veg to people with chronic disease and mental health conditions. The episode highlights the success of prescribing fruit and vegetables for diet-related health conditions and proposes nationwide implementation of this model. It also focuses on community engagement, preventive care, and finding solutions for health services.

Chef and Arctic explorer Mike Keen and a group of British foragers embark on a wild food adventure and have their physical health and gut microbiomes analyzed. They discuss the impact of an Inuit diet on gut microbiome, surviving in extreme cold, impressive health improvements on a unique diet, and the positive impact of a specific diet on gut microbiome and health.

In this episode, guests including an expert on kombucha, a researcher studying its health benefits, and a tea expert passionate about kombucha discuss the process of making kombucha, its flavors, and the health claims associated with it. They also explore the slow growth of kombucha in the UK, the rise in popularity in Australia, and the market opportunity it presents. Additionally, they talk about brewing kombucha at home during the pandemic, the transition to starting a tea farm, and the unique approach to brewing kombucha using British tea and homegrown fruit.

Exploring local food in the UK and the challenges it faces, including lack of support from local authorities and COVID-19 impact. A former civil servant's journey into cheese making and collaborating with local farmers. The importance of local food systems, fair prices for farmers, and the negative consequences of globalization. The need to protect local food producers against imports with lower standards and the value of local schemes in inspiring the public.

Abergavenny Food Festival started 25 years ago to showcase local produce; now a famous event with renowned chefs. The festival engages people in conversations about food chains and localism, and combines policy discussions with food stalls. The festival's emphasis on artisan markets, farming discussions, and community celebration has contributed to its success over the years. The podcast also mentions the involvement of local figures, unique experiences, and Franco's many contacts in the food industry.