The Food Chain

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.'

If you’re a light or moderate drinker, the World Health Organization wants you to know that no level of alcohol is safe for your health. But just how big is that risk and might it be one you’re willing to take? And what happened to the idea that a glass of red wine might be good for you? In this programme Ruth Alexander finds out about the studies the guidance has been based on, and the statistical risk of dying from alcohol-related disease. Dr Tim Stockwell, Scientist at the Canadian Institute for Substance Use Research, is the author of a meta-analysis of 107 studies that look at the links between ill health and alcohol. Professor Sir David Spiegelhalter is Emeritus Professor of Statistics at the University of Cambridge in the UK, he explains how we can make sense of risk as individuals. And Anna Tait in the UK, Amelie Hauenstein in Germany, David Matayabas in the US and Bill Quinn in Australia talk about how much alcohol they drink, and what moderation looks like to them. Presented by Ruth Alexander. Produced by Beatrice Pickup. (image: four hands raising pints of beer in a ‘cheers’ gesture. Credit: Getty Images/BBC)

Ruth Alexander chats with experts about the rising popularity of collagen supplements. She dives into the science behind their benefits for aging, skin, and overall health. A personal trainer shares her daily collagen routine while emphasizing its role in injury recovery. The CEO of a collagen company discusses the competitive market and what sets their products apart. Listeners will also discover intriguing research on collagen's impact on athletic performance and recovery, putting both science and personal stories to the test.

Have you visited a food hall recently? It’s a venue bringing together multiple independent food and drink businesses, often with communal seating. We look at the ways in which food halls are being used to bring consumers and spend to new areas, raising the value of surrounding offices, apartments and other businesses. In this programme Devina Gupta visits Society food hall in Manchester in the UK, where she meets Julia Martinelli, who manages the pizza offering from Noi Quattro restaurant and Reece Gibson, operations manager for Vocation Brewery which runs the bar. Mariko Oi in Singapore reports from the Maxwell Hawker Centre in Singapore, to explore how today’s food halls have evolved from street food traders. Frode Rønne Malmo from Mathallen in Oslo, Norway and Spiros Loukopoulos, from Reffen in Copenhagen, Denmark talk about the ways in which their food halls have brought people to the surrounding area. Food hall consultant Philip Colicchio in New York in the US explains why this business model has been so popular. Presented by Devina Gupta. Produced by Beatrice Pickup. Additional reporting by Mariko Oi. (Image: a man and a woman enjoying plates of food in a food hall. Credit: Getty Images/BBC)

Strawberries at the airport when meeting your future husband for the first time, finally tasting world famous fish and chips and wondering why on earth the pasta is green. These are some of this week’s stories of first impressions of food in a new country. Devina Gupta visits a multilingual cooking class in Manchester, UK, to find out how language, culture and food help people find a home in a new part of the world.. She speaks to a chef who fled Ukraine when the war started and now runs a restaurant in the Netherlands. Nathalia adapted to life there very quickly, but still can’t comprehend why the Dutch eat toast for every meal. Mariyam and Marius share their love story from across continents, and talk about the dishes – and those strawberries - which brought them together when they finally met. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Presenter: Devina Gupta Producer: Hannah Bewley Translation: Irena Taranyuk (Image: Devina Gupta has afternoon tea. Credit: BBC)

Have you heard of ‘super sweet’ sweetcorn? If you’ve purchased fresh, frozen or tinned sweetcorn in the last few decades there’s a good chance its the super sweet variety. It’s an example of how our fruit and vegetables have been bred over time to make them sweeter, or less bitter. Its partly about appealing to consumer tastes, but can have other advantages such as better storage and reducing food waste. In this programme Ruth Alexander finds out how and why the taste of our fresh produce is changing, and asks if we’re gaining sweetness, what are we losing? Ruth visits Barfoots farm on the south coast of England, the biggest supplier of fresh sweetcorn in the UK, all of it super sweet varieties. Plant breeder Dr Michael Mazourek at Cornell University in the United States explains how selective breeding works, and what sort of characteristics have been prioritised by the food industry. Dr Sarah Frith, vet at Melbourne Zoo in Australia explains why they’ve stopped giving fruit to the animals. And Dr Gabriella Morini, chemist at the University of Gastronomic Sciences in Italy explains the latest research on bitter flavours, and why they might be good for us. If you’d like to contact the programme email thefoodchain@bbc.co.uk Presented by Ruth Alexander. Produced by Beatrice Pickup. (Image: corn on the cob in the husk, with a background image of a field of sweetcorn plants. Credit: BBC)

Three million bananas; 600-800 baguettes a day; 47,000 plates...as the world’s elite sportsmen and women arrive in Paris, a huge catering operation awaits them. Ruth Alexander finds out what it takes to keep the athletes happy and fuel a medal-winning performance. Team GB pole vaulter Holly Bradshaw talks about her relationship with food during her years as an athlete, and why she’s looking forward to retirement after Paris 2024. Alicia Glass, senior dietician for Team USA, gives an insight in to how a peanut butter and jelly sandwich at the right time can make a big difference. Reporter Michael Kaloki in Nairobi drops in on Kenya’s sprinters while they’re having lunch to find out what’s on their plates. And the head of catering for the London 2012 Games Jan Matthews offers advice for the team in Paris this year on how to keep athletes who need a lot of fuel happy. This programme includes conversations about losing and gaining weight, goal weights and difficult relationships with food that some listeners might find upsetting. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Presenter: Ruth Alexander Producers: Hannah Bewley, Elisabeth Mahy and Michael Kaloki (Image: Holly Bradshaw, Team GB pole vaulter, wins bronze at Tokyo 2020. Credit: Reuters)