Every Bite

On the day her family fled Afghanistan, Durkhanai Ayubi's grandfather shook walnuts from his tree as a blessing for the journey. The family settled in Adelaide, where they have run the Afghan restaurant Parwana since 2009. It recently received a Bib Gourmand in South Australia's first Michelin Guide. In her recent memoir, She Who Tastes Knows, Durkhanai explores how food carries memory and connects us to each other's cultures. Far from the war-torn images we know from the news, she describes Afghanistan as a land of fertile valleys, ancient seeds and pomegranates so big you need two hands to hold them. Durkhanai speaks with Jonathan Green.Guest: Durkhanai Ayubi, author of She Who Tastes Knows: A Memoir of Food, Exile and Awakening. Her family runs the Michelin-recognised Parwana Afghan Kitchen in AdelaideGet in touch:We'd love to hear from you! Email us at [email protected] episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.

Hundreds of millions of people lived behind the Iron Curtain, in the Soviet Union and in allied countries such as Bulgaria. The state controlled many facets of daily life, including food. The rich and varied cuisines of a vast territory were recast in the state's mould, prioritising efficiency, uniformity and nutrition over tradition. So which culinary traditions endured, and how? Did some cuisines thrive or find new expression during these years? And how has this era changed what we eat today?Guests: Darra Goldstein, food writer, retired professor of Russian at Williams College, author of The Kingdom of Rye: A Brief History of Russian FoodElla Mittas, chef, food writer, author of Ela! Ela! To Italy, Georgia, Bulgaria and HomeDessislava Dimitrova, ethnobotanist and founder of Slow Food BulgariaEkaterina Terzieva, founder of the culinary tour company SlowTours.bgFarhod Baltabaev, chef and owner of Shish Authentic Uzbek Cuisine in MareebaGet in touch:We'd love to hear from you! Email us at [email protected] episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.

Ask someone to name their top three vegetables and chances are the potato will make the cut. But why? On its own, a spud tastes of surprisingly little. And while it's now one of the world's most important food crops, outside its native South America the potato was once eyed with suspicion, and in parts of France it was even banned. Prompted by The Science Show's Belinda Smith, a self-confessed potato superfan, we ask a food scientist, a historian and a farmer how the potato became a perennial favourite — mashed, roasted or fried — and whether it deserves its place on our plates.Guests: Belinda Smith, co-host of The Science ShowRussell Keast, professor of food and sensory science at Deakin UniversityBarbara Santich, food historian and emerita professor at Adelaide UniversityGarry Kadwell, farmer, Kadwell & Co Gourmet PotatoesGet in touch:We'd love to hear from you! Email us at [email protected] episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.

Why does so much supermarket veg taste of not much at all? Over the past century, vegetables have been bred for yield, shelf life and good looks, and flavour has often been the casualty. The range of plants we eat has narrowed too. Of the thousands of plant species humans have cultivated for food, about 200 now dominate. That loss of biodiversity is about more than taste; it also affects our food security. So can we breed flavour — and resilience — back into our vegetables?Guests:Dan Barber, Michelin-starred chef and owner of Blue Hill and Blue Hill at Stone Barns in New York, author of The Third Plate: Field Notes on the Future of FoodAli Francis, food journalist and author of The Curious Lives of VegetablesGet in touch:We'd love to hear from you! Email us at [email protected] episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.

Food is a great unifier. It brings us together as a multicultural community (who doesn't love a good feed?) and it can foster a deeper connection to our own heritage. Right now, the many and varied cuisines of Africa are on the rise in Australia. Through recipes and ingredients passed hand to hand and heart to heart, more African flavours and dishes are finding their way out of the home and onto restaurant menus, festival stalls and your social media feed, gaining new fans every day.Guests: Fatma Mohamed, director of the Africultures FestivalNathaniel Ola-Roberts, Krio Descendants Union food stallholderMary Akindele, owner and operator of Mary'sSantilla Chingaipe, writer, historian and presenter of the documentary series Tastes of AfricaKauthar Abdulalim, filmmaker, creator and producer of Tastes of AfricaGet in touch:We'd love to hear from you! Email us at [email protected] episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.