A snack’s journey from the farm to your mouth...

Is conversation a lost art, or is it just evolving? Journalist Joshua Johnson and social entrepreneur Blake Mycoskie answer questions on everything from the male loneliness crisis to what it actually takes to connect with others — and reveal two deceptively simple tips for going ...  Show more

3D printing promised to reinvent how we make things, but it's mostly stuck producing prototypes with a high level of waste. Designer and TED Fellow Schendy Kernizan found a different way — by printing objects directly into a tub of gel. He explains how this technique eliminates t ...  Show more

Ruth Alexander looks at the world of snacks. Have we always snacked or is it a more modern phenomenon that started with formal meal patterns? What snacks have been popular through the ages, what’s the industry doing now and what could we be eating in the future? We talk to food h ...  Show more

Around the world, Indigenous food cultures vanish because of industrialized agriculture and a shifting, Western-influenced concept of the ideal diet. Food researcher Aparna Pallavi explores why once-essential culinary traditions disappear from people's lives and memories almost w ...  Show more

What’s the best way to produce affordable food, that’s good for the planet, and can feed us all? Is it even possible to have all three? In this programme, Grace Livingstone visits small and large farms in England and Argentina. She hears the case made for organic farming, and ask ...  Show more

Meet Kamilla Omarzay founder of the Snack Society who is making vegan treats indulgent. She shares her tips on transforming desserts and treats in making them healthy and addictively delicious at the same time! Listen to #Pulse95Radio in the UAE by tuning in on your radio (95.00 ...  Show more