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Seductive soundscapes of beguiling music, blended with unique and original 100 word short stories that are written exclusively for the show by its listeners. And sometimes there are also serialisations of longer stories that have been written by our listeners. If you have a 100 word story to tell, send it to the show via Fb @BillLawranceColneRadio.
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Journeys through seductive soundscapes of cool and beguiling music, blended with unique and original 100 word short stories, written exclusively for the show by our listeners. Each microfiction, or 'Onion' is exactly 100 words and is 'boiled' to perfection - read by actors, and set in further layers of music and sound. Unique, original and entrancing. First broadcast on Colne Radio in north-east Essex, UK.
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For those times when you let your senses organise your brain - beautifully chosen music and eclectic, and compelling voices create the layers of beautifully formed onions of sound. Enjoy, and wonder how you ever existed before - without onions... Producer: Adrian Coen Man with Onion Portfolio: Bill Lawrance
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Artwork
 
Guppy's Onion Box - a mysteriously beautiful container that will fascinate, please and warm your soul - with its unusual and entrancing music, conversations and consistently feel-good sounds. its the best picks from all the different 'Guppy Productions' shows. All shows originally broadcast on Colne Radio in north-east Essex, UK.
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Series 3 of Bill's Big Bag of Onions is craftily themed. Each show focusses on a particular aspect of life, with gorgeous music and spoken words creating mesmerising soundscapes, that will bring deep joy to your soul. There's always room for an onion. Unpeel one today. Produced and Directed by Adrian Coen. Slouch on a stick: Bill Lawrance
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show series
 
Deuki Hong and Matt Rodbard think the worldwide appeal of K-pop and Korean cinema has boosted modern Korean food. Operating out of a gas station, how does Arezou Appel make some of LA's best cookies? Jennifer Yee of Baker's Bench talks about the joys and pitfalls of vegan pies. Dan Pashman dives into the global pantry to develop innovative pasta re…
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Episode 119 Pod Stallions: Joe Flaherty TributeLife is swings and roundabouts, we are lucky to live through times enjoying brilliant art, but as the years creep on, we lose more of the artists. Joe Flaherty gave us more laughs than can be counted, and because he means so much to us we do our best to honour him, his many characters and his dependabi…
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With only a week left until PieFest, baker Nicole Rucker shows us how to make a scrumptrilescent apple pie. From Baghdad and Buenos Aires to Montreal and Mexico City, Naama Shefi taps the Jewish diaspora to fill her holiday table. When Karla Vasquez couldn't find an English-language Salvadoran cookbook that she loved, she created her own. After wri…
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Journalist, activist, and founder of the blog Gaza Mom, Laila El-Haddad discusses how she keeps the cuisine of Gaza alive as she tries to find solace during Ramadan. After struggling with drugs and addiction, Toriano Gordon hit reset and became a chef, opening two vegan barbecue and soul food trucks. LA Times restaurant critic Bill Addison knows wh…
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Author and illustrator Mark Kurlansky peels back the cultural, historical, and gastronomical layers of onions. Journalist Shane Mitchell won two James Beard Awards for shining a light on the exploitation in America's onion fields. Pastry chef Sherry Yard has tips on how to make award-winning hand pies. Dina Begum navigates the six seasons of Bangla…
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Marian Bull weighs in on the popularity of orange egg yolks. Chef Ludo Lefebvre details what goes into his famous omelet, which is on the menu at Petit Trois. Lisa Steele is a fifth-generation chicken keeper and the founder of Fresh Eggs Daily, a blog that has been viewed more than 50 million times. Tove Danovich loves raising backyard chickens, a …
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Life is driven by flavor. The seductress that is flavor often leads us down the rabbit hole of food studies. If you run a restaurant or you're in the food business, you know that flavor is power and it needs to hit in the first few bites. But what exactly is flavor? And how do we create it in our own heads? We've been following the interests of Ari…
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Explaining how taste and smell interact, why smell is related to emotion, and the patterns of flavor, Arielle Johnson chases deliciousness by taking science and making it fashion. Christy Spackman tracks how municipal water systems have spent billions eliminating taste from our tap water. Flexitarian Pamelia Chia canvases Asian chefs for show-stopp…
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Sous chef Kamran Gill discusses the challenges he faces while fasting during the holy month of Ramadan. Laura Strange develops recipes and travel guides for those living a gluten-free life in a gluten-centric world. Reporter Susanne Rust explains why California's plastic bag ban created more waste. Dr. Alex Ketchum showcases feminist restaurants an…
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Crystal Wilkinson recounts stories and recipes from five generations of Black Appalachian cooks. Poised to open a restaurant complex in Los Angeles, Rose Previte traveled spice trade routes to see how cooking traditions informed each other. Food writer Bill Esparza shows us where to find Dominican food. Sommelier Courtney Kaplan explains shochu, Ja…
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Star Trek vs Star Wars. Tolkien vs Herbert. Coke vs Pepsi. And we add one more head-to-head battle into the Thunderdome: Microcops vs Space Police. Yes, we did the work, so you don't have to. Two busted TV pilots, both in the law enforcement genre, only one will suck a little less than the other. Are you on the edge of your seat yet? You won't be! …
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Dr. Lauren Crossland-Marr explains how the gene editing technology CRISPR is impacting our food chain. Scholar and editor Darra Goldstein detonates the flavor bombs of preserved condiments. Kevin Wilson, aka the CEO of Chai, describes how a simple cup of tea can bring solace amid our mad world. Food and ag journalist Tom Philpott debunks the pro-et…
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Saba Alemayoh shares her mother's story of civil war, migration, and divorce — all of it bound up with Tigray culture and food. What happens to food reality show contestants once the cameras stop rolling? Derek Corsino weighs in after his time on the Spring Baking Championship while journalist Victoria Namkung focuses on the bigger picture. Journal…
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For this show, the Onionistas turn their attention to people popping their clogs, kicking the bucket, pushing up the daisies, cashing in their chips, and biting the dust ~ but they do so, of course, with the utmost sensitivity. Featuring life-threateningly short stories written by Phil Boast, Dave Price, Tim Aston, Pat Blosse, Clay Morrison, John D…
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What does the Tulare Lake Basin water crisis mean for the future of farming in California? Carolyn Quick Tillery celebrates the 25th anniversary of a cookbook that pays homage to the Tuskegee Institute. Memo Torres has ideas about where to eat this weekend with his latest recommendations for Apple Maps. Eat!, a digital delivery program, gives custo…
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For this show, the Onionistas turn their attention to Valentine’s Day and all sentiments attendant thereto, both soppy and sour. Featuring bafflingly short stories written by Jenny Miller, Toni Peers, John Dew, Harriet Peers, Ruth Hamilton, Bill Lawrance, Ian Hornett, Pat Blosse, Clay Morrison, Phil Boast, Clare Kemsley, Angela Cairns, Rob Lewis, P…
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Director Tran Anh Hung and actress Juliette Binoche discuss the recipe for subtle seduction in The Taste of Things. Foley artist Olivier Thys reveals which foods he uses to simulate the on-screen sounds of bones breaking and vampires biting necks. Journalist Ada Tseng visits Costco twice a week — for gas, deals, and hidden Asian treasures. Chocolat…
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For this show, the Onionistas turn their attention to the perils of the high seas. Featuring precociously short stories written by Ian Hornett, Phil Boast, Pat Blosse, Adrian Coen, Jenny Miller, Clare Kemsley, Clay Morrison, Paul Hooper, Ruth Hamilton, Bill Lawrance, John Dew, and Jake Becker And from 45 minutes, we present Series 2 episode 04 of ‘…
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With restaurants dedicated to global rice dishes, JJ Johnson explores 28 varieties in his latest cookbook. Chef Eric Adjepong explores assimilation, culture and home in a new children's book. Reporter Helena Bottemiller Evich unravels issues with the global food chain in the case of cinnamon applesauce pouches tainted with lead. LA Times restaurant…
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