麻豆社

Sitopia - a land with food at its centre

This special edition of The Food Programme comes from the year 2030.

• 29 mins

A different kind of S.W.A.T team: Food in Lockdown

Romy Gill and Sheila Dillon hear how volunteers provided free food to all during lockdown.

• 29 mins

The Ice Cream Van: A Celebration.

Dan Saladino and his dad Bobo (a former ice-cream man) talk about scoops, cones and 99s.

• 25 mins

Kitchen obsessives: Why aim to cook the perfect dish?

Leyla Kazim meets cooking obsessives Felicity Cloake, Bill Buford and Kate Ng.

• 28 mins

Wheat Revolutions

Dan Saladino on the story of wheat from the Neolithic Revolution to the Green Revolution.

• 28 mins

Taking the Biscuit: How a long-life ration became the quintessential British comfort food

Sheila Dillon considers how the humble biscuit's become a beloved British institution.

• 28 mins

English Pastoral: James Rebanks on the future of food.

Dan Saladino talks to shepherd James Rebanks about the future of food and farming.

• 28 mins

Faith, Fasts and Feasts: The role of food in Jewish celebration

Leyla Kazim explores the integral role of food in Judaism鈥檚 autumn festivals.

• 28 mins

Eat Your Way to Power: Food and Politics on the Campaign Trail

Sheila Dillon investigates the tricky world of eating on the campaign trail.

• 28 mins

Nadiya Hussain: A Life Through Food

Nadiya Hussain and Tan France speak to Leyla Kazim about Nadiya's life and career.

• 29 mins

University Challenge: How students and universities are managing meals during the pandemic

Sheila Dillon hears stories around freshers and food in the age of COVID

• 28 mins

Raymond Blanc: The Lost Orchard

Raymond Blanc spent decades growing an orchard. He explains to Dan Saladino why it matters

• 27 mins

What鈥檚 the deal with "chlorinated chicken"?

Charlotte Smith explores the implications of a future US trade deal on the UK food sector.

• 28 mins

Cookbooks of 2020

Sheila Dillon, Dan Saladino, Jaega Wise and Leyla Kazim discuss their books of the year

• 28 mins

The Secret Life of Chocolate. Part 1: Origins

Dan Saladino explores the origins of cacao and rise of the chocolate bar.

• 28 mins

The Secret Life of Chocolate. Part 2: The future.

Sheila Dillon asks what the future holds for the UK chocolate bar.

• 29 mins

Christmas Cooking: The 2020 Edit

Nigel Slater, Genevieve Taylor & Tamal Ray share food ideas for a Christmas like no other.

• 29 mins

Loving the Leftovers

How cooking with leftovers can not only reduce waste, but also deliver incredible dishes

• 28 mins

Inside the World Food Programme

Dan Saladino tells the inside story of Nobel Peace Prize winners the World Food Programme.

• 28 mins

BrewDog: Punks grown up?

Jaega Wise explores world of craft beer giants, BrewDog

• 28 mins

What to Eat to Save the Planet?

Sheila Dillon and guests break down the latest on low carbon food production.

• 29 mins

All at Sea? Fishing after Brexit

Dan Saladino finds out what the Brexit deal means for the UK's fishing industry.

• 28 mins

Flavours of Home: The refugees forging new lives through food

Sheila Dillon meets asylum seekers and refugees building new lives in the UK through food.

• 29 mins

Cooking Blind

Sheila Dillon meets the blind and partially sighted cooks inspiring others.

• 29 mins

Charles Campion: A Life Through Food.

Why was the late Charles Campion so driven to tell food stories? Dan Saladino finds out.

• 28 mins

Everything Stops For Tea.

Jaega Wise explores the ceremony and ritual of drinking tea.

• 28 mins

School Food: Re-imagined

Sheila Dillon asks school food visionaries how the system might be improved in future.

• 29 mins

Genome editing and the future of food

Dan Saladino looks at the future role of genome editing technology on food and farming.

• 29 mins

The Barrel Effect: Why Oak casks have stood the test of time.

Jaega Wise hears how oak barrels continue to thrive in the drinks industry.

• 28 mins

Food in Lockdown: One Year On

A year on, Sheila Dillon catches up with those who have been keeping the nation fed.

• 29 mins