The Food Chain

Rosa Abru-Runkel, an Associate Professor and author of "Vanilla, A Global History," shares fascinating insights into the complex history of vanilla. She reveals how this spice transitioned from a luxury item revered by the Totonac people to a commonplace flavor often dismissed as boring. The conversation touches on the challenges of vanilla cultivation, the impact of synthetic alternatives, and personal anecdotes that highlight its rich cultural significance. Listeners are encouraged to rediscover the complexities and value of genuine vanilla.

Megan Elias, a historian and food studies director, shares insights into the evolution of lunch from industrial factory meals to today's desk sandwiches. Abigail Gunning discusses the impact of community dining in co-working spaces and the rationale behind opening café spaces to the public. Olivia Beck emphasizes the importance of a healthy food environment in the workplace for employee well-being. They also explore how lunch habits reflect broader cultural changes and the challenges of balancing health with workplace dynamics.

In this discussion, journalist Luke Taylor, known for his reporting on water issues in Bogota, Colombia, reveals the gritty realities of living under water rationing. He shares compelling stories of families and businesses adapting to scarcity, highlighting innovative conservation strategies. The conversation touches on lessons learned from Karachi and Cape Town, and whether desalination can provide a sustainable solution to global water crises. Luke’s insights bring a human touch to the pressing issue of water management amid climate change.

Did you share a flat, house or kitchen as a student or professional? Is it the shared meals and conversation that stay with you, or the piles of dirty dishes and missing food? This week Ruth Alexander has a look around shared kitchens all over the world. We hear the good, bad and dirty – and give advice on how to build cooperation in your shared kitchen. Ruth hears from a former housemate what she was really like to share with, as well as a surprise revelation about her unappetising meal of choice.If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Presented by Ruth Alexander. Produced by Hannah Bewley.(Image: five students sat on sofas in their shared living space eating a meal they have cooked together. Credit: BBC)

Join Professor John Speakman, from the University of Aberdeen, and Dr. Nidia Rodriguez-Sanchez, a hydration expert from the University of Stirling, as they delve into the fascinating science of how much water we truly need. They explore how factors like age, weight, and environment impact individual hydration requirements. Marathon runner Johanna Perry shares her alarming experience with overhydration during a race, highlighting the fine line between too little and too much water. Discover practical tips and insights for optimizing hydration!

Join C. Marina Marchese, a beekeeper and author, Dustin Herb, a barley breeder and geneticist, and Amy Truebeck, a professor and terroir expert. They dive into the fascinating world of terroir, discussing how soil, climate, and local biodiversity shape the flavors of honey and whiskey. Discover how cultural perceptions influence taste and whether modern farming techniques can replicate the unique flavors of traditionally grown foods. The conversation also touches on the profound links between geography, community, and our culinary experiences.

Fancy starting a food truck? It can be a way to trial new food concepts and see if your business has potential before committing to a restaurant premises. Ruth Alexander finds out what its really like running a food truck or van. She meets customers queuing for over an hour for the SpudBros van in Preston, north-west England, where brothers Harley and Jacob Nelson have drummed up business for their jacket potatoes on social media. Ruth speaks to Anna Brand who runs a vegan food van Vege Bang Bang in Auckland New Zealand, and sisters Natalie and Samantha Mwedekeli who started Mama Rocks, a food van selling gourmet burgers in Nairobi, Kenya in 2015. Today they have five premises and its time to sell the van that started it all. And Karan Malik talks about his food van SuperSuckers in Delhi, India. He saw the trend take off, but tells Ruth why he decided to get out of the business. If you would like to contact the programme email thefoodchain@bbc.co.uk.Presenter: Ruth Alexander Producer: Beatrice Pickup Researcher: Henry Liston(Image: Brothers Jacob and Harley Nelson in their food van selling jacket potatoes in Preston north-west England. Credit: BBC)

An Indian curry house is one of the most popular places to go out for a meal in the UK, and is part of British life. But many people do not know their origins lie in what is now Bangladesh, after a wave of migration from there in the 1970s. Devina Gupta traces their history and flavours on Brick Lane in east London, where many people settled and started restaurants. Many have closed over the years, but their legacy lives on. And now more diverse and authentic flavours are becoming popular in the capital and elsewhere. Presenter: Devina Gupta Producer: Hannah Bewley(Photo: Brick Lane sign with Bangla language version underneath. Credit: BBC)

Ruth Alexander learns about ‘forever’ foods - stocks, soups and sourdough starters that can be replenished again and again and used for weeks, months or even years. Ruth hears about a beef soup in Bangkok that has been maintained for 50 years, and she bakes a loaf of sourdough bread using a 69-year-old starter that has been kept going by Hobbs House Bakery in the south-west of England. Cookbook writer Fuchsia Dunlop in London, UK, talks about the tradition of cooking with an ‘everlasting’ broth in Chinese cuisine. Annie Ruewerda in New York in the US was charmed by the idea of a perpetual stew, she kept hers going for two months and it became an online hit – bringing hundreds of strangers to her local park to try the stew and add ingredients. Lee-Ann Jaykus, distinguished professor emeritus and food microbiologist at North Carolina State University in the US explains the food safety rules you need to know if you want to try a perpetual dish at home. Martha Carlin, distinguished professor of history at the University of Wisconsin-Milwaukee in the US helps unravel the claimed historical origins of perpetual stew. And our thanks to World Service listeners David Shirley and Mark Wood for telling us about the oldest dishes they have eaten. Producer: Rumella Dasgupta and Beatrice Pickup Additional reporting by the BBC’s Ryn Jirenuwat in Bangkok, Thailand(Photo: A huge pot of beef soup in that has been added to over 50 years at a restaurant in Bangkok, Thailand. Credit: David Shirley/BBC)

Tod Inskip, a culinary content creator, Lylla Nha Vy, a passionate food enthusiast from Vietnam, and Jackie Gebel, a recipe expert, dive into the whirlwind of being content creators. They share their struggles with the pressure of viral trends and the disconnect from their own cooking habits when the cameras are off. Unique anecdotes highlight balancing indulgent culinary adventures with personal health, the financial realities of their craft, and a strong preference for authenticity over the term 'influencer.'