Lecker

Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon. Join me there as well! This month: Ramen Forever by Tim Anderson. Ramen has ended up as a cornerstone of Tim Anderson’s life. As he writes in the book, it was originally

Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon. Join me there as well! In Made in Taiwan, Taipei based journalist Clarissa Wei beautifully captures the food and spirit of this proud island nation, and brings it to life on

Is it possible or productive to organise around a common language in order to reimagine how we produce grain and bread? In the third and final part of Good Bread, Kim and Ruth reflect on some of their experiences working on the project and consider what the future of good bread might look like. Good Bread is a three part series made with Farmerama exploring The Body Lab, a partici

Consistency is at the heart of industrial bread production, from the field to the mill to the oven. But what is it costing us? Good Bread is a three part series made with Farmerama exploring The Body Lab, a participatory arts and research project by baker Kimberley Bell and artist Ruth Levene considering standardised grain testing and the possibility of reimagining measurement wit

How is the quality of bread measured by the system that produces and consumes it? Good Bread is a three part series made with Farmerama exploring The Body Lab, a participatory arts and research project by baker Kimberley Bell and artist Ruth Levene considering standardised grain testing and the possibility of reimagining measurement within the system that surrounds bread producti

Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon. Join me there as well! Conversations around food often - rightly - touch on attribution, ownership and identity, especially when it comes to certain dishes. But the subject

Stories of moving house, and moving kitchen. Episode contributors: Ruby Mason Ruby is an editor at SAND, a Berlin-based journal of contemporary writing and art (www.sandjournal.com) Margaux Vialleron Margaux writes the newsletter The Onion Papers: https://theonionpapers.substack.com/ Maria Agiomyrgiannaki Maria is originally from Crete, now living in London. You can find her on

Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be cooking from the book and writing about that on Substack and Patreon. Join me there as well! On this edition of the Lecker Book Club: Fliss Freeborn's Do Yourself A Flavour. Did you go to university? If you did, the

Welcome to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be cooking from the book and writing about that on Substack and Patreon. Join me there as well! On the first edition of the Lecker Book Club: Maria Bradford’s Sweet Salone. Maria grew up in Sierra Leone and moved to Kent,

An audio exploration of the most enigmatic meal of the day. Thanks so much to the guests on this episode: Bre Graham Bettina Makalintal Gurdeep Loyal Dan Hancox and Dr Kasia Tee Thea Everett Lara Lee You can listen to the full versions of all the Breakfast Season conversations by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack. Music is by Kevin McLeo