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Shameless Adventures is our podcast about being slutty and opinionated swingers from New York. We're an average couple passionate about voluptuous brunettes, non-monogamy and adult travel. We're not professionals unless you like want to pay us or something. The podcast is our own opinions and personal brand of crazy. We enjoy sharing our lifestyle experiences, helping others and hearing the sound of our own voices. This is for adults only. Boobs! Enjoy Bitches.
 
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show series
 
Dan Saladino finds out what the Brexit deal means for the fishing industry. Some exports and logistics companies have seen problems along the supply chain into Europe. Is this just a glitch or a long term issue?With the UK now outside of the EU's Single Market and Customs Union, new border controls are in place and a new system for exporting goods …
 
As scientific evidence grows showing an urgent need for us to reduce the environmental impact of food we eat, Sheila Dillon looks for practical ways we can change our diets. From increasing UK investment in plant protein, to producing meat differently; from embracing veganism to counting carbon.She speaks to chef Tom Hunt, author of 'Eating for Ple…
 
BrewDog to a lot of people are almost synonymous with 'craft beer.' They are everywhere from supermarkets to off licences and have their own chain of bars across the country and abroad. They also have tens of thousands of loyal fans who have invested in the company through their 'equity of punks' scheme.They have generated a fair amount of controve…
 
Christmas is over, everyone’s eaten too much – and yet, there’s still a mountain of leftover goodies, from the turkey to the cheese board, from the veggies to the fruit cake. So how can we make the most of festive leftovers? And for that matter, leftovers at any time of year? Because this isn’t just about reducing the 4.5 million tonnes of food tha…
 
Christmas will be different this year, but it doesn't mean it should be any less delicious.Sheila Dillon is joined by cooks who know about cooking for Christmas. She pays food writer Nigel Slater a socially distanced festive visit to talk about one of his favourite seasons in the kitchen. Baker, writer and doctor Tamal Ray, who cooked his family Ch…
 
In the second of a two part chocolate special Sheila Dillon is joined by baker and chocolatier Selasi Gbormittah and chocoholic comedian Sue Perkins to celebrate the present and future of the British chocolate bar. They look to a new generation of UK bred 'Willy Wonkas', chocolate makers large and small, from South East London to West Wales. And Sh…
 
Whether it's a recipe book full of mouthwatering meals, a deep dive into the science of what we eat or a collection of must-try cocktails, books about food and drink have the power to educate, entertain and enthrall - all in the comfort of your own home. And this year, that's been more important than ever!The Food Programme's presenting team - Shei…
 
What do we mean by chlorinated chicken? Why is it such a bad thing? What exactly are the UK standards that we’re so keen to promote and protect? To what extent can shoppers afford to prioritise animal welfare over price? And will the government keep its pledge not to undercut our food producers?Using “chlorinated chicken” as a starting point, Charl…
 
Your spa is a great place to be year round, especially in the winter months. Nothing is better than relaxing in the cool air while having your body submerged in warm water. In this episode I will briefly discuss the best temperatures for you and your children so that your family can have a safe and fun winter season while using your heated pool or …
 
Raymond Blanc has spent decades growing an orchard at Le Manoir. An orchard Raymond has planted with 2500 rare trees from in the hope of saving lost and endangered varieties. He explains to Dan Saladino why the orchard might end up being his greatest legacy, a story he has captured in his book, The Lost Orchard. He also selects five different apple…
 
Universities have become big business in the UK in recent decades - educating around 2.3 million students, with an annual operating expenditure of over £37 billion at the last count.But since the start of this academic year, we’ve heard massively mixed reports on how universities are coping; not least, with managing food provision. In a term when C…
 
It's been five years since Nadiya Hussain left the Great British Bake Off tent victorious, inspiring and instilling confidence in wannabe bakers across the UK. In that time, Nadiya has presented eight TV series and a one off documentary and written 11 books. No surprise then that as a child Nadiya was academic, loved exams and says that in everythi…
 
Food can tell us a lot about our politicians, at least that seems to be what we think. We love to see them eat and we obsess about what goes in their mouths. It can be a high-wire act. Do it right to prove that you are just like your voters but do it wrong and you are a slob, a phoney or a weirdo.In this week’s food programme Sheila Dillon investig…
 
When it comes to closing your pool for the season there a few things you need to do to make sure your water stays clears during the off-season. We discuss the 12 steps that are a must when closing your pool to give you the best re-opening experience the following season. By following the advice we mention in this podcast, you can be sure you will h…
 
This year’s autumn run of Jewish holy days has been like no other; but even with coronavirus-related restrictions in place, food and community has remained at the heart of celebrations for Rosh Hashanah, Yom Kippur and Sukkot. Leyla Kazim hears from a socially distanced Sukkot meal in North London hosted by Rabbi Daniel Epstein and his wife Ilana -…
 
About once every few months you will want to do a water change for your Softub to keep it clean, clear and fresh. I will go over the steps I follow to complete this task without the use of any power pump or disassembling of the Softub. Become Part of the Podcast Email us at podcast@easyclearpool.com or leave us a voicemail at (405) 804-1377 to get …
 
Dan Saladino visits shepherd and writer James Rebanks whose farm in Cumbria spans three generations. What does can that history teach us about where food and farming go next?In his latest book English Pastoral: An Inheritance James Rebanks provides an insiders account of the seismic changes to farming from the 1960s to the present day. Farming beca…
 
Introduction to our first podcast episode. We discuss how to determine when you should close your swimming pool for the winter months and just get our feet wet in this new podcast. Become Part of the Podcast Email us at podcast@easyclearpool.com or leave us a voicemail at (405) 804-1377 to get your comments and questions on the show.…
 
Biscuits aren’t just a classic accompaniment to a cuppa: they’re also somehow an edible comforter - very often providing a link to childhood, to family, to happy memories. And of course, giving that all-important sugary pick-me-up. All of which goes some way towards explaining why, over just one month of lockdown, the UK spent an extra £19 million …
 
March 2020. Supermarket shelves were bare, restaurants and takeaways were closed, schools and workplaces closed. Perhaps it's no surprise then that all around the world, people started getting creative in the kitchen. But as Leyla Kazim finds in this programme, some cooks took lockdown cooking to a whole new level.Warwickshire cook Dan Fell made he…
 
Dan Saladino and his dad Bobo (a former ice-cream man) talk Mr Whippy, 99s and Screwballs. Together Dan and Bobo (who also used to work in restaurants) have explored the wonders of pizza, and looked at the rise of 'Spag Bol,' Now they turn their attention to the history, science and magic of ice-cream on wheels.Featuring John Dickie (author of Deli…
 
In 2019, Romy Gill met Randeep Singh, CEO of NishkamSWAT (Sikh Welfare & Awareness Team). 10 years previous, Randeep and his colleagues had a moment of realisation. More than 200 people in their immediate local community were living without a home. They were hidden from normal life, living beneath bridges or in refuse collection rooms. Together, th…
 
Prime Minister Carolyn Steel joins Sheila Dillon for this special edition of The Food Programme from the year 2030. Sheila discusses the prime minister’s rise to power after Britain saw food shortages and riots in the 2020s and what it is like to now live in Sitopia - a land with food at the centre of everyone’s lives. After meeting the prime minis…
 
This year has already been a big one for food-related events and announcements - from the impact of Covid-19 and panic buying stripping supermarket shelves, to high-profile campaigns around school holiday hunger, to the government's plan to tackle obesity, to the recent launch of Part One of the National Food Strategy.So what does all this mean for…
 
Jaega Wise and Dan Saladino investigate the hidden story of slavery in our food. Between the 17th century and into the 19th, twelve million enslaved Africans were transported to the Caribbean and into the rest of the Americas. Their work transformed industries, including tobacco and cotton, but it was their agricultural labour that made the biggest…
 
Many UK cheese makers depend on supplying restaurants and hospitality. They faced ruin when lockdown struck but were saved by consumers buying tonnes of cheese in just a few weeks.In this programme, Sheila Dillon meets those behind the campaign that saved British cheese makers, as well as those who benefited. She finds out why cheese is more than j…
 
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