Ever wondered what the chef is eating? Snacking on the finest produce or surviving on thin air and caffeine? In this episode Ruth Alexander speaks to three chefs about how they get through the day, and the importance of the ‘family’ or staff meal. She’s joined by Juliette Feller, ...Show more
The regulars
Do you have a local cafe, restaurant or bar that you go to all the time? Maybe the staff recognise you or know you by name, perhaps you even get special treatment. In this programme Rumella Dasgupta finds out why people like to return to the same place, and the commercial value t ...Show more
Melvyn Bragg and guests discuss the tiny drifting organisms in the oceans that sustain the food chain for all the lifeforms in the water and so for the billions of people who, in turn, depend on the seas for their diet. In Earth's development, the plant-like ones among them, the ...Show more
They’re slimy and slippery. They’re part of the green film you see on garden ponds. They can clump together and wash up on the shores of beautiful beaches. A lot of them are invisible to the naked eye. These underappreciated organisms called algae are indispensable to the presenc ...Show more
The last several decades have taken a toll on the oceans: Some fish populations are collapsing, plastic is an increasing problem and climate change is leading to coral bleaching — as well as a host of other problems. But marine biologist and World Economic Forum programme lead Al ...Show more
For centuries, humans have relied on the oceans for resources and food... but even the deepest sea has its limits. This hour, TED speakers discuss how we can save our seas to save our planet. Guests include marine biologists Asha de Vos, Ayana Elizabeth Johnson, and Alasdair Harr ...Show more