The Magic of Mussels (And Their Troubled Trad...

Leyla Kazim revisits some of The Food Programme's most memorable stories to ask: what happened next? From 500kg of eels stranded in a holding tank in Gloucestershire and English olive oil being pressed in Lincolnshire, to the future of halloumi in Cyprus following an outbreak of ...  Show more

Soaring cacao prices broke all records and then they crashed. Dan Saladino explores the fallout, the impact on farmers, their communities, industry players and chocolate lovers.Produced and presented by Dan Saladino 

These common marine shellfish help protect shorelines, are a good environmental indicator, produce threads that can be woven into cloth – and happen to taste great in a garlic sauce. Anney and Lauren dig into the science and history of blue mussels.See omnystudio.com/listener for ...  Show more

Thanks to Shaker & Spoon for sponsoring this episode! Go to https://shakerandspoon.com/ragusea and use code ragusea to get $20 off your first box! Thanks to 80,000 Hours for sponsoring this episode! Start planning a career that is meaningful, fulfilling, and helps solve the world ...  Show more

Eva and Maite kick off season three by cracking open the tiny but mighty oyster: a once democratic delicacy, ancient symbol, natural water filter, and cornerstone of coastal economies. They dive into food idioms and the oyster’s reputation as an aphrodisiac. Plus, they welcome ac ...  Show more

Recipe 1kg mussels, scrubbed 250ml dry cider 100g pancetta or streaky bacon, chopped 1 tablespoon oil 25g butter 1 leek, split, washed and chopped 150g orzo 250ml chicken stock Handful chopped parsley Heat a large saucepan with a lid until smoking hot. Add half the cider and then ...  Show more