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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: Ra
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: Ra
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 Tai
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 cons
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 proj
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
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
Stories of moving house, and moving kitchen.Episode contributors:Ruby MasonRuby is an editor at SAND, a Berlin-based journal of contemporary writing and art (www.sandjournal.com)Margaux VialleronMargaux writes the newsletter The Onion P
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 th
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 a
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 LoyalDan Hancox and Dr Kasia TeeThea EverettLara LeeYou can listen to the full versions of a
This is a preview of an episode of the excellent Cursed Objects podcast, featuring me, Lucy, talking to Dan Hancox and Dr Kasia Tee about the great British institution of Meal Deals.Listen to the full version on Cursed Objects.
I’m delighted to bring you a very short sweet taste of a conversation I had recently with the food writer Gurdeep Loyal. I’ve followed Gurdeep’s work for a few years now, and have always been in great admiration of what he does; not only in his
Ginger and apple bircher, toast toppings, Australian pancakes; writer Bre Graham talks about being a breakfast person. Her debut cookbook, Table for Two, is out now!This is the first episode in a new interview series all about BREAKFAST! Futu
A mythical-looking beast to be found on the hills of the Isle of Man; the loaghtan is a fascinating heritage breed sheep whose story is intertwined with Manx culture and history.Katie and Lucy meet farmer Jenny Shepherd from Ballacosnahan, wh
Katie and Lucy take a deep dive to the heart of the Manx fishing industry to meet a true Isle of Man legend: the herring (skeddan in Manx).Blasstal is a podcast series by Lecker about food and folklore on the Isle of Man, supported by Culture
In episode 1 of Blasstal, Katie introduces Lucy to the vegetable at the heart of Hop-tu-Naa traditions of the Isle of Man.They explore the island's folklore with poet and folklore expert Annie Kissack, attend a Hop-tu-Naa celebration at Cregn
Welcome to Blasstal! A podcast series by Lecker about food and folklore on the Isle of Man, supported by Culture Vannin.Launching 31st October.Hosted and produced by Lucy Dearlove and Katie CallinPodcast theme music by Mera RoylePodcast a
The writer and cook Melissa Thompson talks about her book Motherland; a very personal history of Jamaica.Melissa weaves the history of the country so elegantly with her own story in a way that makes it impossible to ignore that the violent hi
The writer and editor Thea Lenarduzzi talks about her book Dandelions; a family history of migration, cooking, living.So much of personal writing in food focuses on heritage and family - and rightly so! But - down, no doubt to the very white,
A conversation between Angela Hui and Rebecca May Johnson, recorded just after their respective debut non-fiction books had been published. An exploration of the importance of valuing and demonstrating labour within cooking, of novelty versus r
What's the secret of a successful cooking school? Jeremy Pang, founder of School of Wok, lets us in on it. This episode was hosted by Adrienne Katz Kennedy and produced by Lucy Dearlove.You can find out more about Jeremy Pang at jeremypang.
A love letter to the beating heart of Ugandan food, Matooke. With Katasi E. Kironde and Nakigudde Elizabeth Kibalama. Katasi is the founder of Elevate 256, an organisation that creates and curates inspiration content and events centred around
Helen Graves talks about illegal rooftop barbecues, the joy of cooking and eating together outdoors, and why tenderstem broccoli is the thing everyone needs to grill.Helen's new book Live Fire is published by Hardie Grant.Helen Graves is a
An audio exploration of our love of citrus, with chef Selin Kiazim and writer Nina Mingya Powles.Three: Acid, Texture, Contrast by Selim Kiazim and Small Bodies of Water by Nina Mingya Powles are both out now!Lecker is written and produced
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