The Food Chain

What’s it like spending 24 hours a day together? Ruth Alexander speaks to couples who run restaurants. She hears how they met, what they argue about and why being a couple might be good for business. Ruth visits Andrea Follador and Jazz Navin at ‘The Perfect Match’ restaurant in Sale, in the North West of England. Jazz is the chef and Andrea is the sommelier, the two met working at Gordan Ramsay’s ‘The Savoy Grill’ in London. Ruth speaks to Francisco Araya and Fernanda Guerrero, chefs who have lived and worked together in their native Chile, China, and now Singapore where they run fine dining ‘Araya’ restaurant. Rita Sodi and wife Jody Williams ran a restaurant each, and then decided to open one together, 'Via Carota' in New York, United States. Today they run five bars and restaurants together in the city. If you would like to get in touch with the show please email thefoodchain@bbc.co.uk. Presented by Ruth Alexander. Produced by Beatrice Pickup. (Image: Andrea Follador and Jazz Navin who run ‘The Perfect Match’ restaurant together in North West England. Credit: BBC)

Three bakers from Nigeria, Canada, and Lebanon discuss the challenges of the bakery industry amidst economic fluctuations. They share their passion for breadmaking, the importance of quality ingredients, and the resilience needed to thrive in the business. The podcast explores the emotional connection to baking, the joy of working with dough, and the impact of inflation on small businesses.

Ruth Alexander speaks to patients about their experiences of weight-loss drugs. The new class of drugs impact appetite, making you feel full sooner, and slowing the rate at which your stomach empties. Known as GLP-1 medications, studies suggest that patients can lose 10% or even up to 25% of their body weight depending on which drug they use. For many who have struggled with obesity and obesity related disease the drugs have the potential to transform their health. However some patients have struggled with the side effects of the drugs and the manufacturers’ own studies indicate that if people stopping taking them, much of the weight lost is regained, making them drugs for life for some. Ruth Alexander speaks to Professor of Cardiometabolic Medicine, Naveed Sattar, at Glasgow University who is Chair of the UK government’s obesity mission. He explains how these drugs work and the potentials costs and savings for the National Health Service, or NHS. Adrienne Bitar, historian at Cornell University in New York, is the author of ‘Diet and the Disease of Civilization’, a study of diet books of the 20th century. She explains the ideas diet culture is built on. And Ruth asks Gary Foster, Chief Scientific Officer at WeightWatchers, what these weight-loss drugs will mean for the multi-billion-dollar diet industry. Presented by Ruth Alexander. Produced by Beatrice Pickup. Image: Michelle Herum in Denmark who currently uses a weight loss drug. Credit: Hanne Juul/BBC)

Devina Gupta takes a food tour of her home city of Delhi to see how people are adapting to rising summer temperatures. In May this year the city saw a record temperature of almost 50C, and knowing what to eat in such heat can be a challenge. The changing climate is sparking innovative recipes in restaurant kitchens and bringing traditional practices back to people’s kitchens. Devina tries old favourites at street markets, a modern twist on a classic drink at a high end restaurant and is (almost) convinced that a vegetable she has hated since childhood might work wonders in the heat. She hears from public health expert Dr Samar Husayn about why the cold, sweet treats you might reach for on a hot day aren’t always the best. And she sees the difference between how those who have air-conditioned homes and those who don’t are coping. Presenter: Devina Gupta Producer: Hannah Bewley (Image: A bowl of gourd dip with restaurant workers in the heat in the background. Credit: BBC)

Food historian Ruth Alexander delves into the origins and global rise of the burrito, exploring its contested Mexican roots and its evolution into a beloved international comfort food. They discuss the cultural significance of burritos in both El Paso and Juarez, the impact of American influence on Mexican cuisine, and how burritos have paved the way for broader appreciation of traditional Mexican dishes like tacos and tinga.

Cows emit greenhouse gases when they eat, which contributes to global warming. But is it possible to produce meat in a climate-friendly way? Grace Livingstone visits a carbon neutral certified ranch in Uruguay, where farm manager Sebastian Olaso shows her around. She also meets Javier Secadas, a small farmer who raises cattle on natural grasslands, and agronomist Ignacio Paparamborda, from the University of the Republic in Montevideo.Grace hears from Pete Smith, Professor of Soils and Global Change at the University of Aberdeen, and Dominik Wisser, Livestock Policy Officer, from the United Nations’ Food and Agriculture Organisation. She tries to find out if it is possible to produce meat in a way that is both good for nature and the climate. Or whether we need to stop eating meat to cut emissions.Presenter/Producer: Grace Livingstone (Image: Cows grazing in Uruguay. Credit: Getty Images)

Michael Kaloki, a food culture reporter from Nairobi, Kenya, discusses the tradition of eating with hands, focusing on the staple dish ugali. The podcast explores the cultural significance of hand-eating versus utensils, highlighting the sensory experience and identity associated with it. Guests share tips for authentic hand-eating and delve into the influence of texture and touch on taste perception, emphasizing the comfort and connection to family that eating with hands can bring.

Stunning cakes, colourful salads and intricate garnishes use flowers to entice customers, but there’s more to this trend than just beautiful social media pictures. Many cultures around the world have eaten flowers for centuries, and some of them pack a serious punch. Devina Gupta explores the history of edible flowers and visits a site in the UK where they’re grown all year round. She gets quite a shock when trying one particular variety. We find out why flowers are used on food nowadays, and how generations of knowledge about their use and properties were lost when they were brought to Western countries. If you would like to get in touch with the programme, email thefoodchain@bbc.co.uk. Presented by Devina Gupta Produced by Julia Paul and Beatrice Pickup (Image: A nasturtium flower growing. Credit: BBC)

Professor Paul Breslin, an expert in the science of salt, discusses the magical chemical reactions on our tongues when we eat salt. The podcast explores the impact of high salt consumption on health, the delicate balance of salt in cooking, and personal stories of cutting out salt in countries with high consumption rates.

Over two million people work in the international shipping trade, and they are often at sea for months at a time. That’s a lot of meals being made by the cook on board, and their work is crucial for keeping the crew happy. Ruth Alexander hears from seafarers about why that makes “cookie” the most important person on board a ship and why, in some cases, crew members are going hungry. A former captain of merchant vessels tells us how food is used for so-called “facilitation payments” to corrupt officials, and why crews can sometimes be powerless to stop port officials filling up suitcases with food from the ship’s stores. We also hear about international efforts to try to tackle corruption in ports and increase welfare standards for seafarers. If you would like to share your own experience, please email: thefoodchain@bbc.co.uk Presenter: Ruth Alexander Producers: Izzy Greenfield and Hannah Bewley (Image: A container ship at sea. Credit: Getty Images)