The Food Programme

Food and the Olympics. Guest presenter John Inverdale looks ahead to London 2012 and explores the history of food and athletics from the first London Games of 1948.Presenter: John Inverdale Producer: Maggie Ayre.

Sheila Dillon reports on the major developments in the big food stories of 2011.Producer: Rich Ward.

Tim Hayward and The Food Quiz team juggle more food history, trivia and recipe knowledge in pursuit of fun and gastronomic curiosity.Recorded in front of a live audience at The Abergavenny Food Festival this special edition of the Radio 4 Food Quiz features panellists comedian Chris Neill, food writer Richard Johnson, television presenter Gizzi Erskine and restaurant insider Thomas Blythe.This week's quiz categories include, "beer or racehorse" and "what's cookin'" as well as more from inside "the museum of brands". Producer: Dan Saladino.

Nowhere else will you find a programme that juggles Elvis Presley's culinary history, questions over the origins of a 1970's crisp brand, references to Elizabeth David and some of the world's most unusual food sounds. Food writer Tim Hayward performs this feat in a special Christmas Day edition of The Food Quiz. Panellists Allegra McEvady, Richard Johnson and Chris Neill pit their gastronomic knowledge, grasp of food trivia and culinary history against each other. Categories include the devious "Into the Museum of Brands", a cult cookbook round as well as "What's Cookin'?" in which the teams have to identify a classic dish from the archives.Producer: Dan Saladino.

Dan Saladino explores the past, present and future of the most British of drinks, gin. And hears how a new generation of distillers is testing the boundaries of an old and familiar flavour. For decades vodka was the spirit of choice, not just for James Bond, but also for bartenders and mixologists (a recent term for the people who develop new drink recipes and cocktails). But more recently people have been reaching out for more interesting and complex flavours to replace the neutral taste of vodka. Gin was perfect.From as far back as the 12th century apothecaries had used juniper and its coniferous flavours in spirits to heal and revive. By the 17th century the Dutch had given us Geneva or Holland Gin, a rough, whisky like spirit with juniper at its base. As distilling techniques developed in the 19th century it became the refined gin we know today with juniper flavours being delicately mixed with botanicals like coriander, cinnamon, ginger and Orris.It's the challenge of blending and experimenting with these flavours that has attracted a new generation of gin distillers. Dan Saladino explains the history that has made this 21st century gin craze possible and finds out what is now drawing people to what was once Britain's most notorious drink.Producer: Dan Saladino.

Dan Saladino exlores how higher food prices are changing what we buy and how we eat. From increases in food related crime to shortages of ingredients, what else is in store?

Sheila Dillon talks to Food Award judges Jeremy Lee and Kath Dalmeny about some of the exciting grassroots developments in local markets around the country, focusing on the three outstanding examples of community food retailing which are transforming their communities in different and imaginative ways.

Sheila Dillon reports on the winners and finalists of The BBC Food & Farming Awards 2011.

Mark Bittman is a high-profile figure in the United States. He's the chief food writer for the New York Times, a broadcaster, and a bestselling author.Keen to understand the differences between the British and American food systems, one day he made a call out of the blue to Sheila Dillon. Once in London, he fixed up meetings with Jamie Oliver, Hugh Fearnley-Whittingstall and Arthur Potts Dawson.The Food Programme joins Mark on his personal journey into the world of the campaigning chef.Produced by Rich Ward.

Simon Parkes meets the people trying to come up with food ideas for the future. Will techniques used by experimental chefs become mainstream in the 21st century?Producer: Dan Saladino.

Sheila Dillon looks at the world of the commercial forager. As chefs become increasingly interested in sourcing wild ingredients, who are the people turning it into a profession? Producer: Maggie Ayre.

Used increasingly by the food industry in a wide array of products from chocolate, crisps, ready meals to sweets, palm oil is both a controversial ingredient and, for many, an unknown one.Used for centuries as a cooking oil in West Africa, palm oil has properties that make it a highly desirable and affordable component in food production. It is also used widely in animal feed, and in ever-larger quantities in South-East Asia as a cooking oil.The target of several high-profile campaigns highlighting environmental damage caused by the rapid unchecked spread of palm plantations, it currently does not have to be labelled as palm oil, only 'vegetable fat' or 'vegetable oil'.Dan Saladino goes on a journey to find out why the global use of this oil is growing so fast, and speaks to some of the key players in the palm oil world.Tim Hayward meets Lloyd Mensah from Ghanaian street-food caterers Jollof Pot to discover palm oil's use in traditional West-Africa cuisine.Dan follows the trail of this infamous and ubiquitous substance, ending at the Liverpool refinery of New Britain Palm Oil. Despite all the difficulties that the industry faces he asks if palm oil - actually an incredibly efficient, high-yielding crop - is the future for food?Produced by Dan Saladino and Rich Ward.

Sheila Dillon asks if the calorie is an outdated way of controlling diet and reducing obesity.

Sheila Dillon looks at some of the ingenious ways we have developed of preserving food through the ages, and enjoys some autumn foraging for fruits and berries with Jill Mason of the School of Artisan Food in Nottinghamshire.Elderberry and Apple ChutneyIngredients:425g Elderberries 425g Bramley Apples (peeled and cored)1 Large onion (chopped)50g sultanas 150g soft light brown sugar150ml red wine vinegar½ tablespoon cayenne pepper½ tablespoon mixed spiceMethod In a large pan place the elderberries, apples, onion, sultanas, spices and half the vinegar and bring to the boil. Reduce the heat and simmer until the fruit is softAdd the remaing vinegar and sugar whilst still simmering and stir until the sugar has dissolved. Continue to simmer until the chutney has thickened. Ladle the chutney into sterilised jars and seal. Store for three months before eating.

Richard Johnson travels to Los Angeles, a city where many of the world's food trends begin. With the US economy in crisis LA's "food truck" scene is growing. People who have lost jobs are finding new careers by serving street food from trucks with relatively small start up costs. These new businesses work well in LA because generations of immigration have created a diverse food culture and it's so close to one of the biggest farming regions in the United States. Richard Johnson meets these street food pioneers, tastes a "cheese trilogy" and asks the city's most famous chefs and food writers what else the food future might hold. Producer: Dan Saladino.

Britain is a brewing nation, with a long tradition of creating incredible beers to be enjoyed in any number of taverns, inns and pubs.Pete Brown - beer blogger and author - believes that Britain should be truly proud of its remarkable brewing heritage and charts the ups and downs of beer in the UK from Burton-on-Trent's special water via Lloyd George's unsuccessful attempt at Prohibition through to the importance of the glass that we sip our beer from.On October the 1st new taxes came into effect that lower the tax on beer with less than 2.8% alcohol by volume (abv), and raise it on brews with more than 7.5% abv.With concerns across the UK about problem drinking, and debates about minimum unit pricing and glass sizes, Sheila Dillon asks if it is time to re-evaluate our relationship with beer, or can it be part of the solution?Dan Saladino visits the second largest brewing company in the world - SABMiller - at their new research laboratory in Nottingham to see how their research into a new generation of low-alcohol beers is going.The programme also features Mark Hunter, CEO of Molson Coors UK and Ireland (Britain's biggest brewer), Dr Vivienne Nathanson of the British Medical Association, Dr John Holmes of the University of Sheffield, and the BBC's Scotland Correspondent Colin Blane.Producer: Rich Ward.

Sheila Dillon explores the issue of advertising junk food to children, and how companies have changed their marketing since the banning of the showing of food advertisements during children's television programmes four years ago.

Honey, prized since ancient times, is today shipped all over the planet. It is used as a pure foodstuff, a sweetening agent, in food manufacturing as well as in pharmaceuticals and more.In this edition of The Food Programme, Sheila Dillon looks at the business of honey.The story starts in rural Oxfordshire, where Rich Ward goes on a production site tour with Patrick Robinson - factory manager at Rowse, the biggest honey packer in the UK. The company brings honey in from all over the world for use in its own-label honeys and in honeys that it packs for its many customers. Rowse also blends honeys - matching the exact specifications of customers, including most of the major supermarkets.Sheila meets Thomas Heck, a honey trader based in the City of London. His company procures large quantities of honeys from many countries that are shipped in large metal drums.Hattie Ellis, author of 'Sweetness & Light: The Mysterious History of the Honeybee' joins Sheila to talk honey history and adulteration.Journalist Andrew Schneider discusses his recent article about 'honey laundering' that sent shockwaves around the USA, portraying a situation in which mislabelled honey and fake honeys are finding their way on to the shelves.Tony Spacey, the founder of Littleover Apiaries in Derbyshire, explains why his company has the need for an on-site laboratory.The highest court in the EU has just issued a ruling concerning GM pollen and honey, which will have far-reaching implications both for the honey trade and beyond. As global demand grows year on year, could the EU be facing a honey shortage?Produced by Rich Ward.

Across the UK, people are going hungry and not getting enough of the foods that they need. Every week, new food banks - where food is given out for free to those in need - are opening their doors, and established food banks are reporting a sharp rise in demand.In this edition of The Food Programme, Simon Parkes looks at food banks and asks if this is the only way. The Trussell Trust is a charity that oversees a nationwide network of food banks in the UK. Simon journeys to Salisbury to the Trust's headquarters where he sees how food boxes are packed, meets those who use the food bank and volunteer there- and talks to Executive Chairman of the Trust Chris Mould about the organisation and its relationship with Government.In New York City, Rich Ward visits the Union Square Greenmarket and talks to Jan Poppendieck, author of the groundbreaking book Sweet Charity which asked difficult questions about the role of the charitable sector in US domestic food aid in the nineties. Martin Caraher, Professor of Food and Health Policy at London's City University, discusses what the UK can learn from North America, what the role of the State is, and shares his thoughts on why in a country in which there is enough food to feed everybody, there is this rise in demand for charitable food aid?Produced by Rich Ward.

Simon Parkes tells the story and legacy of the legendary and maverick chef George Perry-Smith. In 1952 he opened The Hole in the Wall restaurant in Bath. He had no formal training, took inspiration from domestic cook books and changed the British restaurant scene forever.Producer: Dan Saladino.

A special edition with Laurence Llewelyn-Bowen looking at the history of kitchen designs and the designers who have influenced the most important space in our homes.Producer: Maggie Ayre.

In a series looking at the people who've changed the way we eat, The Food Programme profiles the campaigner and cheese expert Major Patrick Rance.In the 1950s he set up a shop which offered a rare sight: row after row of British cheeses. By promoting and selling farmhouse cheeses he saved many from extinction.Later in the 1980s he became a prolific writer publishing The Great British Cheese Book in 1982. For the first time home-produced cheeses were documented and explained. He inspired a new generation of farmers, producers and retailers to bring a food culture back from the brink.Chef Richard Corrigan, writer Juliet Harbutt and cheese expert Randolph Hodgson all explain why Patrick Rance's legacy is still alive today.Producer: Dan Saladino.

The Food Programme looks at Scotland's first ever national food policy, introduced by the SNP, to try and join up every aspect of food production and health in the country. Presented by Sheila Dillon. Producer: Maggie Ayre.

Sheila Dillon looks back at the life of Mario Cassandro - the man who helped re-invent the restaurant in Britain.Together with his business partner, Franco Lagattolla, Mario Cassandro helped make dining out in 1960s Britain a far more fun, informal and gastronomically pleasing experience. A former waiter from Naples he created Soho's Terrazza Restaurant. As well as attracting the like of Frank Sinatra, The Beatles and Princess Margaret it was a restaurant that brought together all layers of British society.They were all keen to experience a new look in restaurant design (care of Enzo Appicella, the man who went on to create the look of the early Pizza Express restaurants) as well carefully sourced and authentic ingredients.Mario Cassandro passed away this summer, former Good Food Restaurant Guide editor Tom Jaine described him as one of a small number of people who helped transform the restaurant industry in the UK. Tom joins Sheila to help tell his story.Producer: Dan Saladino.

Yeasts, mysterious members of the fungi kingdom, are an essential part of our food production. They play a critical role in baking, brewing, wine-making and much more.Dr Bill Simpson is the Managing Director of a company in Leatherhead that has hundreds of samples of yeasts, old and new, frozen in liquid nitrogen. By preserving different yeasts from around the world his team are able to recreate ales and lagers from the past.Vincent Talleu stumbled upon baking by chance but is now consumed by a passion for good, tasty, healthy bread. Working with a twenty-year-old Swedish yeast 'starter' in an artisan bakery in London, he believes that 'real bread' must be made as it used to be; slowly. This allows the yeast to work its magic.Andrew Whitley is a food educator who started the Village Bakery with a yeast sample he brought back to the UK from Russia. For Andrew, there is absolutely no reason why natural yeasts cannot be used much more widely in bread-making, so that loaves with no synthetic additives and longer production times can be available to all.John Downes pioneered the Australian sourdough revolution in the seventies, and is now working daily with yeasts, recreating the indigenous loaf of the British Isles: ale-barm bread.Producer: Rich Ward.

Sheila Dillon follows two schools as they attempt to transform the way their pupils eat.

Sheila Dillon investigates how emergency foods are made for disasters, droughts and wars. Companies developing meals for the crisis in the Horn of Africa explain their latest work.Sheila also visits one of the biggest emergency food hubs in the world, The United Nations' World Food Programme base in Brindisi in Southern Italy. From one warehouse, food for hundreds of thousands of people can be stored and dispatched within a few hours of a crisis call coming in. In Rome teams of nutritionists are looking into the very latest foods that can be sent around the world for populations affected by drought, conflict and earthquakes. Producer: Dan Saladino.

Sheila Dillon investigates the issue of trans-fats in our food, and asks whether a voluntary agreement by the food industry to eliminate them by the end of the year is enough to prevent the kind of health problems associated with a diet heavy in industrial cooking fats.

Ben Weatherall farms rare Blackface sheep and Galloway cattle on his remote hill farm near Dumfries, and aims to rear his animals with as little input as possible. He's one of a number of people working to keep food traditions alive in the Scottish Borders. Following the River Nith downhill, as the animals will be doing later in the year, Sheila Dillon also meets Jim Henderson who has overseen the transformation of this stretch of the river. Formerly polluted and with low fish stocks it is now clean and stocks are thriving. Jim also plays a key part in the ongoing battle with poachers.Ben's brother's farm is home to a rare herd of pedigree indigenous Ayrshire cattle. They're well known for their incredible cream and milk - but the raw (unpasteurised) milk is not allowed to be sold under Scottish law.Robbie Cowan, Tom Brown and Ronnie Clark practice the ancient Norse fishing technique known as Haaf Netting, a practice in harmony with fish stocks. They believe the survival of this method to be essential to preserving local heritage, yet it's not possible to make a living from it now as fish numbers are down.Producer: Rich Ward.

Food writer Tim Hayward investigates a new wave of food entrepreneurship started by professionals seeking a second career or life change, often due to redundancy. Can the food industry sustain this new creative bubble?

Cornish based chef Sanjay Kumar goes on a cooking mission to Italy to save the Cornish sardine. The pilchard and its young offspring the sardine used to be the basis of a thriving fishing and processing industry in Cornwall. In the late 19th century nearly 20 thousand tonnes of sardine was caught, salted, packed and sent to northern Italy where it was highly prized.By the end of the 20th century the fish had fallen out of favour. Supplies of the fish were still abundant but consumers had started to switch to more aspirational fish like cod and salmon. Sardines being landed fell below 10 tonnes. Fisherman gave up the profession, boats were destroyed and processing plants closed.Now with concerns over global stocks, one solution is for more of us to switch to "poorer" more abundant fish species like the sardine and pilchard. Chef Sanjay Kumar, born in Calcutta and now based in Cornwall, wants to help make that happen. He moved to the county five years ago, fell in love with Cornish food and its fishing traditions.In May Sanjay travelled to a bi-annual event held in Italy called Slow Fish. It brings together fishermen, chefs, policy experts and fish scientists, all keen to promote small scale, traditional and sustainable forms of fishing. His mission was to use the event to find new ideas to help revive Cornish fishing tradition.As well as cooking a traditional Italian sardine dish, meeting fellow campaigning chefs, Sanjay also gets to interview the European Union's Fisheries Commissioner, Maria Damanaki. Find out how Sanjay's trip can make a difference to how we all think about fish.Producer: Dan Saladino.

Since the National Trust began its campaign put food towards the top of its agenda, how far have its efforts to change the way we think about food progressed?

The burger is one of the world's most popular foods and it made meat eating affordable for millions, but it also became the food that symbolised many of the failings of the world's modern food system.Sheila Dillon looks at a new attempt to revive its reputation as a quality food. This new "burger scene" where immense care is taken with sourcing the meat and using the right cuts, reflects not only a shift in burger eating, but also in attitudes to meat eating itself.The highly respected food and farming writers Simon Fairlie and Colin Tudge both share the views on eating meat in the 21st century. Producer: Dan SaladinoPhotography: Paul-Winch Furness.

The Food Programme investigates whether the Great British food renaissance is over. With food prices rising and consumer confidence falling, has the UK's good food bubble burst?Sheila Dillon visits the Real Food Festival at Earls Court in London. It is a showcase for producers of fine food, and so a perfect indicator of how premium food products and sales are faring in the current economic downturn. Sheila meets chefs, farmers, producers and economists to discuss whether the British food renaissance is doomed, or in fact whether it ever even began.Presenter: Sheila Dillon, Producer: Martin Poyntz-Roberts.

Sheila Dillon reveals the secrets behind some of the world's great vinegars.Traditionally, the home of balsamic vinegar is Modena in Italy. But now there is a new breed of British producers who are turning their hands to making this viscous dark brown condiment, as well as others who are producing a sumptuous array of fruit vinegars.Sheila Dillon hears from the producers, both in Italy and in the UK, discusses the process and the products - and samples the end results with foodwriter and critic, Charles Campion.Producer: Dilly Barlow.

With coffee prices at a 30 year high Sheila Dillon traces the money we pay for a cup along the supply chain and also hears how it raises big questions for Fairtrade.Recently the price for coffee on the world market broke through the important $3.00 barrier. Just a few years ago prices were as low as 60 cents. Speculation from investors is one reason, but other factors like growing demand for coffee in Brazil and China look like creating a long term spike in prices. So what does this mean for growers and what will this mean for us? Will we start to taste the difference as roasters in the UK are forced to source different and cheaper beans?This price spike also raises big questions for the Fairtrade model. Current prices are way above Fairtrade's minimum price, so do coffee growers still need Fairtrade? Producer: Dan Saladino.

Investigating every aspect of the food we eat. Presented by Sheila Dillon. Produced by Rebecca Moore.

Simon Parkes explores the connection between Royal wedding banquets and British food. From historic feasts with hundreds of lavish dishes, to present day 'austerity'.A visit to the Tudor kitchens of Hampton Court palace reveals the scale and grandeur of wedding feasts of the past. Power, wealth and their display was all-important, and food was a central part of this. Huge marzipan sculptures, models in food of St Paul's Cathedral, and in the case of James II, a feast with 145 dishes in the first course alone; nothing was too extravagant or beyond the skill of the working-class cooks who invented these dishes. And historically, even beggars on the street got to share the food of the wedding feast, after each layer of the aristocracy had enjoyed its fill.Food historian Ivan Day traces the evolution of buffets, wedding breakfasts, and looks at the influence of 'the first celebrity chef' - Patrick Lamb, master cook to four monarchs, and author of an early aspirational cookery book.And as bunting and trestle tables take their place in streets across the UK, The Food Programme asks whether royal food has left a legacy of public feasting which might enhance 21st century communities.Presenter: Simon Parkes Producer: Melvin Rickarby.

Margate's Food Stories - Pie Days and Holidays.The Food Programme follows Sophie Herxheimer an artist who collects and draws food stories. For four months she has been travelling around the seaside town of Margate in the south east to bring people's food memories to life through art.Her aim is to create an exhibition and a book to celebrate the people of the town and give them an opportunity to share personal stories. Once a thriving holiday destination for Londoners Margate is now trying to find a new identity. The recently opened Turner Contemporary Gallery is one step in that process. Sophie Herxheimer is hoping the food stories, and her drawings will also make a contribution to Margate's future. The project was launched at Christmas in the town's Tudor House and produced a wide range of stories; funny, sad, nostalgic, joyful, eccentric and thought provoking. People were invited to sit down, talk and watch their memories appear as Sophie drew them live. The work has been building up to the Easter bank holiday weekend when all of Sophie's drawings will be unveiled to the public.Producer: Dan Saladino Reporter: Sara Parker.

Borough Market, in south east London has been, and is, a food phenomenon. It took off in the 1990s, riding in the wake of the BSE outbreak that had led to a new interest in the source of our food. As it developed it looked as though a few seedy acres on the south bank of the Thames were going to give us, for the first time in decades, a market as good as the very best in France, Spain or Italy. And Borough's influence stretches beyond London: it served as a model for other local authorities for what a market could be, and how it could regenerate communities and areas. Even supermarkets imitated its ranges as urban wealth reached rural pockets. But the market's success has latterly been overshadowed by criticisms that it has lost its way, catering now for tourists not local cooks, and introducing rising tariffs on traders that some say threaten their businesses. Sheila Dillon charts the rise of the market with some of its founders, and asks the Chair of Trustees for the Borough Market, Peter Wilkinson, has this nationally important market lost its way? Producer Rebecca Moore.

Sheila Dillon looks at the role of food producers and farmers in combating the Sicilian mafia.The Sicilian "Cosa Nostra" emerged around the citrus groves of Palermo in the 19th century as control of farming and food production fell into the hands of estate managers and middle men.From that time the influence of the mafia over food production and distribution on the island has been extensive. In recent decades the work of investigators like Giovanni Falcone and Paolo Borsellino did much to lessen the power of the mafia but its involvement in the food business continues to this day.Now, a new generation of entrepreneurs and anti-mafia campaigners are using food to send a message around the world that Sicily is breaking away from that past. Producer Dan Saladino.

Sheila Dillon explores a food story behind the 150th anniversary of Italian unification. In 1861 Italians came together as one nation, but does food reveal a different story? Sheila travels to Sicily where she hears how the island's powerful food culture is seen as evidence by some of disappointment with the creation of a nation state. She meets food historian Mary Taylor Simeti who explains how menus in the 19th century show how Sicilians rejected the temptations of food from the mainland and further afield.Producer: Dan Saladino.

Natural Wine is the latest buzz in the wine world but what is it? Sheila Dillon discusses and samples this chemical and additive-free "new" wine that was in fact quaffed by the Ancient Romans.Producer: Dilly Barlow.

In France there is no shame in shopping in Picard. The specialist frozen food chain commands 18% of the french frozen market by selling quality frozen food to meet the needs of a time poor, food loving bourgeoisie. Simon Parkes explores today's frozen food market, and asks if our own frozen sector could follow their lead?Natalie Berg, Global Research Director of Planet Retail looks at current trends in the market which has seen a strong recovery during the recession. Brian Young, Director General of the British Frozen Food Federation, outlines the potential for the market, and constraints, most notably the success of chilled food ranges. Ian Keyes talks about the challenges of launching their value added, local "Yorkshire Peas" range. And Christine Tacon, Managing Director of Co-operative Farms, outlines the work done by the Fruit and Vegetable Taskforce which means that from 6th April plain frozen fruit and veg will be included in the Healthy Start voucher scheme.Producer: Rebecca Moore.

Food writer Tim Hayward goes in search of British charcuterie - the preserved meat that we tend to think of as Contintental. He finds that making it is thriving and closer to its origins in the home than he had expected. He meets a couple whose hobby smoking meats has turned into a career; a shopkeeper, a publican and a restaurateur who cure hams and salamis on the premises for customers, and a pig farming family who have taken to curing their own pork. He learns about the British traditions of salting and pickling meats and talks to author Lindy Wildsmith about how we can do it at home - and even has a go at making his own bacon. Producer: Harry Parker.

Simon Parkes reports from Japan on new ideas being developed for the future of the nation's food supplies. Producer: Dan Saladino.

Sheila Dillon investigates the role malt plays in our drinks and diet. Malt has been around for millennia and is a natural ingredient in many but many people won't realise how ubiquitous it is. As well as being the foundation of beer and whisky, its flavour and richness makes it a favourite for uses in bakery, breakfast cereals and confectionary as well as being an important export for the country. Sheila talks to a distiller, a baker and a brewer about malt's remarkable properties and visits a traditional maltster to find out how malt is made.Producer: Harry Parker.

Food and the coalition. How does the government intend to change the way Britain eats? Sheila Dillon interviews Health Secretary Andrew Lansley. Producer: Dan Saladino.

Filtered, homogenised, standardised, raw, full fat, low fat - what is milk? Sheila Dillon teases out this seemingly simple question with Professor Peter Atkins, author of Liquid Materialities: A History of Milk, Science and the Law, who charts the changing stuff that we call milk. Today's milk reflects today's interests, charted by Mintel in their most recent intelligence report on milk and cream, particularly the success of filtered milk Cravendale (Arla), and the 1% pioneered by Robert Wiseman Dairies, and widely copied since. Sheila visits the Arla Dairy in Stourton, Leeds, to find out about the many processes today's milk goes through to suit our current tastes.The success of the 1% milk has been driven by the FSA campaign to reduce saturated fats. But as Professor Ian Givens Director of the University of Reading's Centre for Dairy Research explains, the evidence connecting milk consumption with cardiovascular disease shows a slight reduction in higher milk drinkers from lower milk drinkers. Raw milk, despite being banned in Scotland and sold with a health warning in England and Wales, has seen sales growth recently, a result of farmers markets, online sales, and the beliefs of many that raw milk straight from the cow is a fundamentally different substance. Dr Natasha Campbell McBride advocates raw milk for many of her patients for a range of conditions, including lactose intolerance. To find out about modern raw milk production Sheila visited Hook & Son, who sell online and through farmers markets. Producer: Rebecca Moore.

Sheila Dillon explores the past present and future of cooking and food preparation in the school curriculum. She learns how it was introduced in the 1800s to educate girls for domestic service and is now part of the design and technology syllabus. Sheila looks at two approaches to food education in a primary and a secondary school and hears from interested parties the reasons for making cooking compulsory at secondary level. Producer: Harry Parker.