The Guardian Weekly

Four podcasts that do a tasty job of bringing food stories to the table

Recipe Club

What’s so great about this podcast is that the recipes are, by and large, sourced the way most of us decide what to cook: by Googling. The hosts, Momofuku founder and chef David Chang and Lucky Peach magazine’s former editor, Chris Ying, invite chefs to pick a recipe on a theme, usually something standard – mashed potato, tinned tuna, instant ramen. They cook and dissect, with edgy banter.

A bit millennial, a bit punk, very entertaining.

Honey and Co: The Food Talks

Over eight seasons, Itamar Srulovich and Sarit Packer’s guests from across the (mostly British) foodie spectrum have brought stories to the table that firmly lodge flavours in your mind. Iraqi-American sculptor Michael Rakowitz tells a great tale about a New York art commission involving a high-end restaurant, an eBay auction and a cease-and-desist request from the White House; you come out of it with a tip for making what he calls Iraqi Nutella (tahini mixed with date syrup). Cooking, as Andi Oliver puts it in one episode, is both an escape route and a way of finding beauty.

The Genius Recipe Tapes

The world might be awash with cookbooks, but milestone recipes – the kind that fundamentally change what you do in the kitchen – are hard to come by. In each episode of this Food52 podcast, Kristen Miglore focuses on one such recipe. From the way Rachel Roddy slow-cooks beans in the oven, to the whole lemon Ruth Rogers puts in a startling strawberry sorbet, Miglore unpicks, with the author, how it came together.

Point of Origin

Since 2019, Stephen Satterfield has examined the big questions our global food systems pose. His reporting is incisive. From the morality of meat eating to the politics of foraging on stolen lands, by way of Palestinian arak, Mexican avocados and Burundian coffee, this is the disruptive culinary travelogue that anyone concerned about the ethics of their food needs to hear.

Farmerama Radio

Co-hosts Abby Rose and Jo Barratt have been investigating what agriculture in the UK and beyond looks like – and what it could be – in this award-winning podcast. Rarely have the knotty issues of how food is farmed been handled so deftly. Bread, the first episode in a series on grain, asks: “How did something so basic, so fundamental, get so complicated – and even make us ill?” This show asks arresting questions, and gives hopeful answers.

DALE BERNING SAWA WRITES ABOUT CULTURE, ART AND LIFESTYLE

Culture

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2021-10-22T07:00:00.0000000Z

2021-10-22T07:00:00.0000000Z

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