I migliori Food Chain podcast (2024)

1
Eat with your hands 30:31

1d ago30:31

30:31

Why eat with your hands? Many food cultures around the world eat using hands, and most of us use our hands some of the time. Do we really need cutlery or chopsticks to eat a salad, peas or rice? And if you were to tackle soup or stew with your hands, how would you go about it? Michael Kaloki reports from Nairobi, Kenya, where the staple dish ugali,…

1
Better Traceability for a More Sustainable Future: A Conversation with Ryan Richard of GS1 US 23:32

10d ago23:32

23:32

In this episode of the Food Tech Talk podcast, host Lydia Adams interviews Ryan Richard, the Vice President of Community Engagement at GS1 US. During their discussion they touch upon the difficulties inherent in the tracking process and why it is so important that food can be accounted for throughout the entire supply chain. Ryan shares his thought…

1
Can I eat this flower? 26:28

8d ago26:28

26:28

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 wh…

1
To salt or not to salt? 26:23

15d ago26:23

26:23

Do you know how much salt you should be eating? And if I tell you it’s less than 5 grams a day, do you know how much that is? Ruth Alexander explores the wonder of salt and why chefs think their job would be pointless without it and why the impact it’s having on the food might surprise you. Professor Paul Breslin tells us about the “magical” chemic…

1
Hungry at sea 26:29

22d ago26:29

26:29

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 ca…

1
A New Generation of Consumers: How the Food Industry is Changing with Nirdesh Dalal 29:32

24d ago29:32

29:32

In this episode of Food Tech Talk, host Lydia Adams interviews Nirdesh Dalal, a senior food and beverage scientist at Lucta. Nirdesh shares how his passion for food and the science behind it drove him down the path to his current role. He discusses the balance between creativity and quality in the food lab and how attitudes and expectations of food…

1
Food double-acts: TV chefs 29:23

29d ago29:23

29:23

What’s the secret behind the on-screen chemistry shared by some TV chef duos? The recent death of Dave Myers, one half of ‘The Hairy Bikers’ with Si King, has prompted this programme celebrating successful food friendships. Dave and Si made food shows and cookbooks that took their fans all over the world, and off-screen they were close friends. In …

1
How to run a restaurant 26:18

1M ago26:18

26:18

These are tough times for restaurants. If the pandemic's rolling lockdowns were not bad enough, independent eateries now find themselves caught on a conveyor belt of crises: inflation, labour shortages and high rents. That is without mentioning the post-Covid agoraphobic “hermit consumer", who prefers to hunker down indoors than splash the cash on …

1
The Business of Brewing Beer: Safety & Quality with Ivan Dedek 19:22

1M ago19:22

19:22

In this episode of Food Tech Talk: Supply Chain Insights from Farm to Fork, host Lydia Adams is joined by Ivan Dedek, Brewmaster/Food Scientist at Meier's Creek Brewing Company. Find out how and why Ivan followed his passion for brewing and let it lead him into the industry away from his previous life in finance. If you’re someone with similar drea…

1
The real Willy Wonkas 27:13

1M ago27:13

27:13

Step inside the chocolate factory to hear the secrets of what it’s like to invent sweet treats for a living. Find out why chocolatiers think the raw material is like a “needy child”, but can also bring great joy to people’s lives. And hear the family story of the invention of one of the best-known British chocolate bars, with a trip to an archive o…

1
Fasting and feasting 32:39

2M ago32:39

32:39

Fasting has been a religious and cultural practice for thousands of years, why do people do it? What happens to your body when you fast? The Food Chain speaks to a British family breaking their fast during Ramadan, a woman in India completing a day long fast for Mahashivratri and explores why the practices around Lent have changed over the years. A…

1
How to get ahead of food safety issues with Michelle Brydalski from Charcuterie Artisans 32:01

2M ago32:01

32:01

In this episode of Food Tech Talk: Supply Chain Insights from Farm to Fork, host Lydia Adams is joined by Michelle Brydalski, VP of Food Safety and Quality Assurance at Charcuterie Artisans. Join them as they investigate the data and why ignoring trends is a recipe for disaster and explain why proper preparation is vital for dealing with recalls. M…

1
Why we love dumplings 27:28

2M ago27:28

27:28

Dumplings feature prominently in cuisines around the world. Some, like the Ghanaian kenkey, or the Irish dumpling, are balls of dough. But in many countries they’re filled with other ingredients. From the Russian pelmeni, to the Japanese gyoza, for centuries we’ve been putting meat, vegetables or cheese in small pouches of pastry, and making delici…

1
Revamped: Food Tech Talk: Supply Chain Insights From Farm to Fork 7:51

2M ago7:51

7:51

Food safety is not something any of us want to make compromises on – and nor should we. At Trustwell we’re dedicated to helping food companies help you to trust what’s on your plate. We make leading safety and compliance software and that’s why we’re having important conversations across the supply chain on compliance, labeling, food safety, regula…

1
The fifth taste 30:03

2M ago30:03

30:03

Sweet, sour, salty, bitter and... umami. Have you heard of the fifth taste? Umami, meaning ‘delicious flavour’ in Japanese, was discovered by a chemist in Japan in 1908 but it took nearly 100 years for it to be recognised as a fifth distinct taste. It is described by many as a savoury or meaty taste. In this programme Ruth Alexander learns about th…

1
The school cooks 27:12

2M ago27:12

27:12

Three school chefs tell Ruth Alexander what it’s like serving up canteen food every day. Find out how they manage hundreds of hungry child customers, what pro tips they have for making vegetables seem delicious, and why they all find the job so satisfying. We hear from the USA, Liverpool in the UK and a school chef in the far north of Finland about…

1
Is this ultra processed? 33:16

3M ago33:16

33:16

Have you heard of ultra processed food? In 2010 a group of Brazilian scientists said we should be focusing less on the nutritional content of food, and more on the form of processing it undergoes. They created the Nova system, a way of categorising foods based on how processed they are. It identifies ultra processed foods as generally industrially …

1
Table talk 27:18

3M ago27:18

27:18

What do you and your family chat about at dinner? We eavesdrop on conversations over food all over the world, hearing about poetry, politics, what is on TV and how Morag’s leg is recovering. Whether you gossip or have more philosophical debates find out how integral good communication is while we are eating, often marking the only point in the day …

1
Detroit's urban farmers 31:44

3M ago31:44

31:44

The city of Detroit in the United States has a lot of vacant space – as much as a quarter of residential, commercial and industrial sites lie unused today. In this programme Ruth Alexander meets the people who are growing food in their neighbourhoods, creating urban farms and community gardens where houses once stood. Mark Covington is the founder …

1
Rebuilding Turkey’s food culture 27:07

3M ago27:07

27:07

In February 2023, two earthquakes devastated parts of Turkey. The disaster claimed the lives of nearly 60,000 people in southern Turkey and northern Syria. In this programme Victoria Craig travels to the city of Antakya, part of Hatay Province, close to the border with Syria. It’s a region long famed for its cuisine, and even has special UNESCO rec…

1
Is Chinese food the best in the world? 30:47

4M ago30:47

30:47

Chinese food is popular and successful around the world. But is it afforded the respect it deserves? In some countries Chinese food has been seen as something tasty, but ultimately cheap and not very healthy, despite it being a cuisine with a focus on health, seasonality and gastronomic skill for centuries. In this programme Ruth Alexander meets Fu…

1
How to invent an apple 27:32

4M ago27:32

27:32

Have you ever wondered why the apple you bite in to is so crisp and juicy? And why it’s available all year round? Apples originated in the mountains of Central Asia, and made their way along trade routes to Europe and then on to the rest of the world. They are now one of the most widely consumed fruit worldwide. An apple seed will produce a complet…

1
The preservers 32:23

4M ago32:23

32:23

Humans have preserved food to make it last longer for thousands of years. In this programme Ruth Alexander learns about different methods of food preservation used around the world, including pickling, dehydrating and canning. Food historian and writer Darra Goldstein in the US explains the history of this art. Yukari Sakamoto is a trained chef and…

1
Another year away from home 27:02

4M ago27:02

27:02

Ruth Alexander talks to two families displaced by the war in Ukraine, as they reflect on their second year away from home. They discuss the difficulties of being away from loved ones and the solace home cooking can provide. Ruth speaks to Natalia Lomonosova, who’d had to flee her home in Kyiv with her teenage daughter and has set up a new life in B…

1
Albrecht & The Rise of Sustainable 47:36

5M ago47:36

47:36

Annaliese Abbott, Author Malabar Farm & The Rise of Sustainable Agriculture Common sense tells us that if soil is deficient in essential nutrients, the crops grown in that soil will also be deficient, as will the people and animals that eat those crops. And so we ask: Is there a common-sense connection between soil fertility and human health? Topic…

1
Festive food stories 29:51

5M ago29:51

29:51

We take a trip around the world with BBC World Service presenters and listeners, finding out which are their favourite foods when a celebration is in order. A porridge which is hidden around the house to ward off spirits, sweet and delicious pilau shared with neighbours and an ornate box filled with as many as 50 types of food in Japan – we hear ab…

1
Wolves V. Cattle 47:50

5M ago47:50

47:50

Marc Cooke, President, Wolves of the Rockies The Billings Gazette reports that the State of Montana will not have enough money to cover all the claims of livestock killed by predators. And so we ask: Who should pay for the animals that have been eaten by animals? Topics include the current state of wolf populations; how wolf populations are managed…

1
Feed your brain 27:08

5M ago27:08

27:08

Our brains require 20% of our body’s energy intake, despite making up, on average, only 2% of our body weight. There are nutrients that are needed for brain health and development, yet many of us don’t think about specifically eating for our brains. In this programme Ruth Alexander learns about the relationship between our gut and our brain, and th…

1
Regulatory Roundup: Unpacking Front-of-Package Labeling, Traceability Rules, and Lead Contamination Investigations 25:02

5M ago25:02

25:02

In this episode of Transparency Talk with Trustwell, Chief Customer Officer Katy Jones welcomes back industry experts Megan Murphy, Regulatory Product Lead, and Julie McGill, VP of Supply Chain Strategy and Insights. The team explores pivotal developments in food safety, covering the FDA's proposal for front-of-package nutrition labeling, providing…

1
In Defense of Beef 47:37

5M ago47:37

47:37

Nicolette Hahn Niman, Author, Defending Beef: The Ecological and Nutritional Case for Beef America’s beef industry has many enemies and few friends. The enemies-of-beef camp includes the environmentalists who claim that the cow destroys the earth by trampling it beneath its hooves, and forces the climate to change by emitting its greenhouse gases. …

1
How to stop cooking killing 27:10

5M ago27:10

27:10

It’s estimated that more than 2 billion people use polluting stoves - with severe consequences for their health. The World Health Organisation says 3.2 million people die each year as a result of the household air pollution they cause. Ruth Alexander finds out why this problem – which also harms the environment – is so difficult to solve. She speak…

1
A Nation of Pets! 47:36

5M ago47:36

47:36

Mark Cushing, CEO of Animal Policy Group and author of Pet Nation On a recent flight from New Orleans, my wife pointed to four companion animals that were visible from where we were seated. And when one is buckled into a seat on an airplane one’s vision is pretty limited. There must have been more animals aboard that flight! Holy Smokes!!! Our pets…

1
Pesticide exports 27:15

5M ago27:15

27:15

Many countries allow the manufacture and export of pesticides that are banned for use in their own countries. Recently France and Belgium have introduced laws preventing the export of such agrochemicals if their use is banned in the European Union. The European Commission is currently considering whether to introduce similar laws. Grace Livingstone…

1
C-Suite Secrets: A Culinary Trailblazer's Recipe for Leadership Success 18:32

5M ago18:32

18:32

In this podcast episode of Transparency Talk with Trustwell, host Katy Jones interviews Mary Wagner, a trailblazer in the culinary and product development industry, known for her expertise in food research and development. The discussion centers on corporate governance, leadership, and the importance of diversity and equity in the food industry. Th…

1
Food for new mums 27:53

6M ago27:53

27:53

Seaweed soup, aniseed sprinkles on toast, pig trotter soup and fried chicken. In this episode Ruth Alexander learns about what your body needs postpartum, and hears different food traditions for that time, from around the world. Chinese-American author Heng Ou tells us about her differing experiences after the birth of her three children, and how a…

1
The Quiet Pesticide Pandemic 47:37

6M ago47:37

47:37

Judy Hoy, Author, Changing Faces & Amazing Wildlife On a previous edition of the Food Chain we talked with Marc Cooke of Wolves of the Rockies in Stevensville, Montana about the attempt to manage the predation of wolves, bears and lions. Marc made note of the fact that, to make it possible for farmers and ranchers to tolerate the predation of domes…

1
Eco scores on food labels 27:19

6M ago27:19

27:19

The European Union wants to introduce one system for scoring the sustainability of food products. The new requirements are likely to be introduced in 2024. Currently there are a number of different labels and symbols used on food packaging across Europe, and there is concern that this can lead to confusion for consumers and can be open to exploitat…

1
Debunking Cybersecurity Myths and the Importance of IT Collaboration in Food Safety 24:29

6M ago24:29

24:29

Join Transparency Talk host, Katy Jones, Chief Customer Officer at Trustwell, in an interview with Kristin Demoranville, founder and CEO of AnzenSage, a food industry cybersecurity consulting firm. As the food industry becomes more automated and interconnected, food companies need to consider how they can incorporate security measures into the tech…

1
Farming the City's Parking Lots 47:39

6M ago47:39

47:39

Jeff Herman, Editor in Chief, Lawn Starter I once worked as a story producer for NBC Magazine with David Brinkley. One story we told was about the “survivalists” who believe the economy is going to collapse and so move more than one tank of gas from the nearest big city, where they arm themselves with defensive weapons, store up canned foods, and h…

1
How to read a menu 30:12

6M ago30:12

30:12

Pan fried, artisanal, gourmet: there's a fashion for foodie words. Why? In this episode, Ruth Alexander finds out how restaurants use language, psychology and behavioural economics to whet your appetite and increase their profits. Linguist Dr Keri Matwick of Nanyang Technological University in Singapore explains the research that shows the longer t…

1
Cooking in extreme places 27:26

6M ago27:26

27:26

Wherever humans go, whatever we do, we need to eat. In this programme, we meet the people cooking at the extremes. We hear about the chefs serving up three-course meals on Africa’s highest peak; the elaborate puddings created on stormy seas with a cruise ship pastry chef; the art of cramming enough food to feed 100 hungry sailors on board a nuclear…

1
FOOD FIGHT FOR WATER 46:36

6M ago46:36

46:36

Mike Wade, Executive Director, California Farm Water Coalition What will happen to our food supply if politicians buy up farmers' rights to water? The good Lord blessed the Golden State of California with the perfect environment– for growing food! The State was given 28 million acres of arable farmland, a benevolent Mediterranean climate, and a spe…

1
Empowering Food Safety and Quality: Exploring the Future of IoT in the Food Industry 36:51

6M ago36:51

36:51

Join Transparency Talk host, Katy Jones, Chief Customer Officer at Trustwell, in an interview with the Director of Food Safety and Industry Relations for Testo North America, Eric Moore. Eric serves as an industry leader in managing food safety programs for major foodservice and retail brands, and now provides guidance to brands on how IoT technolo…

1
Why is food so expensive in Ghana? 29:47

7M ago29:47

29:47

Ghana’s inflation rate is one of the highest in the world, much of it driven by rising food prices. In this programme Ruth Alexander asks how Ghana went from being the world’s fastest growing economy in 2019, to financial crisis today. Economist John Asafu-Adjaye, at the African Center for Economic Transformation based in Ghana, explains why much o…

1
Lawyer for 240,000 Farmers 47:37

7M ago47:37

47:37

Attorney Sarah Vogel, Author, The Farmers Lawyer BOOM! It was 1914 and the world was at war. Europe was being torn to shreds by trench warfare, and wherever the trenches went, the land was certain to be in fallow. It was hungry times for America’s friends and foes alike. What America had at that time that the nations of Europe did not have was farm…

1
China's Purchase of USA Farmland 47:50

7M ago47:50

47:50

China is buying up America’s farmland… with the money we send it to manufacture stuff for us in their coal-burning factories. Some say this a good deal because we don’t have to work in those factories. Others say it’s a bad deal because we are selling out our future. And so we ask: Should China be allowed to buy up America’s best farmland? Topics i…

1
The rise of private chefs 27:41

7M ago27:41

27:41

This week, Ruth Alexander is exploring the growing market for professional home cooking and asking whether you’re guaranteed the luxury experience you’re paying for. She speaks to private chef Juliana White, also known as Plate in Progress, about what it's like to cook for the rich and famous in The Hamptons, a summer destination for affluent New Y…

1
Regulatory Roundup: Menu Labeling Returns, Added Sugar Labeling, and CA Banned Additives 22:03

7M ago22:03

22:03

Join Katy Jones, Chief Customer Office, and Megan Murphy, Labeling and Regulatory Consulting Specialist at Trustwell, as they dive into the major regulations impacting the industry in the fall of 2023. In November, the FDA is returning to full regulatory enforcement of restaurant menu labeling, and Megan offers tips on compliance, as well as how to…

1
A Murder of Crows 53:49

7M ago53:49

53:49

Glenn Simpson, Executive Director. Golden Gate Audubon I was raised in the high prairie of Montana, very near the Crow Indian reservation. While growing up a boy under the Big Sky I became fascinated– as boys once did– with the plains Indians and their culture. When we played cowboys and Indians, I was an Indian. But one thing puzzled me about my …

1
How to feed a city 27:55

7M ago27:55

27:55

More than half of us globally now live in cities. The United Nations estimates that by 2050, that number will be closer to seven out of ten of us. How can growing cities feed their populations? In this programme Ruth Alexander finds out about the history of how cities grew to their current scale, and some potential solutions to meeting their food n…

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