This month Lecker is re-releasing some older episodes: here’s Kitchens, a six part series from 2021 about the most important room in the home. How can the practice of eating together secure a sustainable future for our kitchens? In the final episode of the series, Joanne MacInnes and Betul Piyade from the community centre West London Welcome describe what it's like for refugees and asylum seekers to live indefinitely in hotel rooms without kitchens. And academic and "food crisis responder" Marsha Smith explains why social eating is so important for us as a society, and explains how it's the key to future proofing our eating habits. Lecker is written and produced by Lucy Dearlove Thanks to my contributors on this episode Betul Piyade and Joanne MacInnes at West London Welcome, and Marsha Smith. West London Welcome is an amazing place. You can donate to support their work via LocalGiving here. The transcript of the episode is here. Buy the Kitchens print zine featuring original essays and illustrations! Original music was composed for the series by Jeremy Warmsley, with additional music by Blue Dot Sessions Research and production assistance from Nadia Mehdi. Editorial feedback by Rory Dearlove Cover collage by Stephanie Hartman Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack. Find Lecker on instagram.
This month Lecker is re-releasing some older episodes: here’s Kitchens, a six part series from 2021 about the most important room in the home. Does it matter what fuels our fire in the kitchen? Javon Bennett explains how his family adapted their cooking when they moved from Jamaica to England, and Carwyn Graves explores open fire cooking and other Welsh kitchen traditions. A full transcript is available on the Lecker website. Lecker is written and produced by Lucy Dearlove Thanks to the contributors on this episode, Javon Bennett and Carwyn Graves. And also thanks to Naomi Oppenheim who put me in touch with Javon via the British Library Caribbean Foodways project and also to my friend and previous Lecker guest Sian Stacey for telling me about Carwyn’s work. Buy the Kitchens print zine featuring original essays and illustrations! Original music was composed for the series by Jeremy Warmsley, with additional music by Blue Dot Sessions Research and production assistance from Nadia Mehdi. Extractor fan recording by Victoria Ferran Cover collage by Stephanie Hartman Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack.
This month Lecker is re-releasing some older episodes: here’s Kitchens, a six part series from 2021 about the most important room in the home. Prefabs – built to help counter the post war housing shortage - were actually some of the earliest examples of fitted kitchens in the UK, and came with built-in fridges at a time when this technology was unaffordable to most people. Jennie Thomas reflects on growing up in a post war prefab in Hackney, and Alice Wilson, whose academic work examines tiny houses, reflects on the movement as a reaction to the housing situation in contemporary Britain. Lecker is written and produced by Lucy Dearlove. Thanks to the contributors on this episode, Jennie Thomas and Alice Wilson. Find out more about the OpHouse project. A full transcript is available on the Lecker website. Buy the Kitchens print zine featuring original essays and illustrations! Original music was composed for the series by Jeremy Warmsley, with additional music also by Jeremy, and by Blue Dot Sessions Research and production assistance from Nadia Mehdi. Additional guest research by Sarah Woolley. Cover collage by Stephanie Hartman Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack.
This month Lecker is re-releasing some older episodes: here’s Kitchens, a six part series from 2021 about the most important room in the home. Why are so many of our kitchens so unsociable? Lucy meets Johnny Grey, a kitchen designer who’s been fighting for decades to make kitchens a place for leisure not work, and Katie Pennick, a disability campaigner whose work has changed the face of London transport – but who still can’t cook in her own kitchen. Plus Sean Warmington-Wan reflects on the unsociable kitchen in his shared London house. Lecker is written and produced by Lucy Dearlove. Thanks to the contributors on this episode: Sean Warmington-Wan, Katie Pennick and Johnny Grey. You can find a full transcript for this episode on the Lecker website. Buy the Kitchens print zine featuring original essays and illustrations! Original music was composed for the series by Jeremy Warmsley, with additional music also by Jeremy, and by Blue Dot Sessions Research and production assistance from Nadia Mehdi. Cover collage by Stephanie Hartman Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack.
This month Lecker is re-releasing some older episodes: here’s Kitchens, a six part series from 2021 about the most important room in the home. Kitchens are inextricably linked with the woman of the house. Perhaps unsurprisingly, given that the fitted kitchen was literally designed as a workspace to fit around a woman’s body. But what does this mean for women - and men - now? How are traditional gender roles built up and broken down by the kitchen itself? Michael Etheridge reflects on the distribution of domestic labour in his own home, and food writer Gemma Croffie talks about the narrow definition of accepted womanhood when it comes to domestic work. A full transcript for this episode is available on the Lecker website. The title Meal Machine comes from the companion guide to the 2011 MoMA exhibition Counter Space: Design + The Modern Kitchen: “Meal machine, experimental laboratory, status symbol, domestic prison, or the creative and spiritual heart of the home?” Lecker is written and produced by Lucy Dearlove. Thanks to my contributors on this episode: Michael Etheridge and Gemma Croffie. You can read Gemma’s piece Kitchens on the Path, which inspired this episode, in the print zine released alongside this audio series. Buy a copy now at leckerpodcast.com/kitchens. Original music was composed for the series by Jeremy Warmsley, with additional music also by Jeremy, and by Blue Dot Sessions. Research and production assistance from Nadia Mehdi. Cover collage by Stephanie Hartman. Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack.
This month Lecker is re-releasing some older episodes: here’s Kitchens, a six part series from 2021 about the most important room in the home. Aspirational kitchens are an integral part of our food media, but where did they come from? And what does it mean for those who can never attain a beautiful, cookbook-worthy kitchen? Design historian Professor Deborah Sugg Ryan explores what came before the fitted kitchen, and how the room itself has shape-shifted drastically over the 20th century. And food writer and author Ruby Tandoh considers the aspirational kitchen in food writing. You can find a full transcript for this episode on the Lecker website. Lecker is written and produced by Lucy Dearlove. Thanks to the contributors on this episode, Professor Deborah Sugg Ryan and Ruby Tandoh. There’s also a print zine featuring original essays and illustrations about kitchens released alongside this audio series. Buy a copy now at leckerpodcast.com Original theme music was composed for the series by Jeremy Warmsley, with additional music also by Jeremy, and by Blue Dot Sessions Research and production assistance from Nadia Mehdi. Additional guest research by Sarah Woolley. Cover collage by Stephanie Hartman Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack.
In the final episode of To Be Delicious, Anna considers the future of MSG in the UK. Drinks culture has an inherent playfulness and creativity that makes it the perfect experimentation lab for seeking out where MSG might go next. She meets two key figures in London (and the world!)'s bar scene to understand how they're using it as an ingredient, and how umami as a flavour presents itself in drinks. Ryan Chetiyawardana, whose goes by the moniker Mr Lyan, has bars that have reshaped cocktail culture in the UK and around the world, shares how his approach to bartending and recipe development within drinks makes space for savoury and umami flavours. And Cyan Wong, bartender and Schweppes brand ambassador, mixes a unique savoury cocktail for Anna and Lucy. Watch Ryan’s new TV show, Mr Lyan’s Taste Trips, where he travels the world exploring flavour through drinks on YouTube https://youtube.com/@mrlyanstastetrips?si=fyLXUMDnv8H2_8eS In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage. Credits: Hosted by @annasulan Produced by @dearlovelucy & @annasulan Original theme music by @midorijaeger Podcast artwork by @npl_illustration Additional music by Blue Dot Sessions. The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto. Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out now! Order here.
On umami in diaspora, from chicken salt to bay leaves. Dr Johnny Drain explains how garum is the root of many of our umami based sauces. Author and cook Kate Young prepares a classic Australian English mince on toast, with essential MSG. Chef Dara Klein reflects on how she's learned to find home everywhere, via the kitchen. Noby Leong considers adaptation and evolution in his family cooking. Plus chefs SongSoo Kim and Tim Anderson on some of the gastronomic and linguistic nuances of umami. In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage. Credits: Hosted by @annasulan Produced by @dearlovelucy & @annasulan Original theme music by @midorijaeger Podcast artwork by @npl_illustration Additional music by Blue Dot Sessions. The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto. Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out now! Order here.
Chinese takeaways are a national institution in the UK, and have also - for many years now - been the frontline where public understanding of MSG comes to a head. Angela Hui, whose book Takeaway has shone a light on life growing up behind the counter, and her mum, Jin Tian, spend a day with Lucy and Anna; showing them around their home town in South Wales, then Jin Tian's garden and home kitchen, while considering and dispelling the prevalent stereotypes around British Chinese takeaway food. Takeaway: Stories from a Childhood Behind the Counter is out now in paperback, available from all good book shops. In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage. Credits: Hosted by @annasulan Produced by @dearlovelucy & @annasulan Original theme music by @midorijaeger Podcast artwork by @npl_illustration Additional music by Blue Dot Sessions. The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto. Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out now! Order here.
AKA infinite ways with a packet of instant noodles. Georgina Quach, a journalist and archivist, makes her personalised ramen for Anna and Lucy, and considers the importance of comfort in the food she makes, as well as how her Vietnamese heritage informs the savoury flavours she uses in her cooking. Chef and Chinese food creator Chin Taylor reflects on assumptions of how takeaway food is made and how they affect people's perceptions of the work that goes into it – and how MSG fits into this. Chef and author Tim Anderson talks about dashi, and fermentation expert and food scientist Dr Johnny Drain goes deeper on the science behind why umami is so important in a water-based cuisine like Japan's. And SongSoo Kim, head of sourcing and development at the restaurant group Super 8, talks about the complexity of umami. In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage. Credits: Hosted by @annasulan Produced by @dearlovelucy & @annasulan Original theme music by @midorijaeger Podcast artwork by @npl_illustration Additional music by Blue Dot Sessions. The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto. Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out now! Order here.
MiMi Aye, a Burmese chef and cookbook author, has used MSG in her cooking for as long as she can remember. While preparing a meal for Anna and Lucy, she reflects on her processes in the kitchen, and how a misinformed narrative around the ingredient has impacted her personally. Also featuring insight into umami from Dr Kumiko Ninomiya of the Umami Information Center, and reflections on MSG 20 years on from his original Observer Food Monthly article about it from investigative journalist Alex Renton. In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage. Credits: Hosted by @annasulan Produced by @dearlovelucy & @annasulan Original theme music by @midorijaeger Podcast artwork by @npl_illustration Additional music by Blue Dot Sessions. The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto. Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out in February. Pre order now.
The brand new Lecker mini series launches Friday 31st January. In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage. Credits: Hosted by @annasulan Produced by @dearlovelucy & @annasulan Original theme music by @midorijaeger Podcast artwork by @npl_illustration The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto.
Is it possible or productive to organise around a common language in order to reimagine how we produce grain and bread? In the third and final part of Good Bread, Kim and Ruth reflect on some of their experiences working on the project and consider what the future of good bread might look like. Good Bread is a three part series made with Farmerama exploring The Body Lab, a participatory arts and research project by baker Kimberley Bell and artist Ruth Levene considering standardised grain testing and the possibility of reimagining measurement within the system that surrounds bread production. The Body Lab is funded by Farming The Future. Good Bread is hosted and produced by Lucy Dearlove. Thanks to everyone at Farmerama who has helped on this series in various ways: Jo Barratt, who was a fantastic exec, Abby Rose, Dora Taylor, Olivia Oldham, Annie Landless, Eliza Jenkins and Lucy Fisher. The music is by Owen Barratt. The artwork was by Hannah Grace. Thanks also to everyone else who has been part of the series: Fred Price at Gothelney Farm, Rosy Benson at Field Bakery + Mill and Chris Holister at Shipton Mill. Thanks to everyone who contributed to the Breadline! Make sure you listen to Cereal, Katie Revell's Farmerama series about bread.
Consistency is at the heart of industrial bread production, from the field to the mill to the oven. But what is it costing us? Good Bread is a three part series made with Farmerama exploring The Body Lab, a participatory arts and research project by baker Kimberley Bell and artist Ruth Levene considering standardised grain testing and the possibility of reimagining measurement within the system that surrounds bread production. The Body Lab is funded by Farming The Future. Thanks to Shipton Mill for their openness and generosity in allowing the Body Lab to explore these ideas Good Bread is hosted and produced by Lucy Dearlove. Thanks to everyone at Farmerama who has helped on this series in various ways: Jo Barratt, Abby Rose, Dora Taylor, Olivia Oldham, Annie Landless, Eliza Jenkins and Lucy Fisher. The music is by Owen Barratt. The artwork was by Hannah Grace. If you haven't already listened to Cereal the previous Farmerama series about bread made by Katie Revel, I can't recommend it highly enough!
How is the quality of bread measured by the system that produces and consumes it? Good Bread is a three part series made with Farmerama exploring The Body Lab, a participatory arts and research project by baker Kimberley Bell and artist Ruth Levene considering standardised grain testing and the possibility of reimagining measurement within the system that surrounds bread production. The Body Lab is funded by Farming The Future. Thanks to Shipton Mill for their openness and generosity in allowing the Body Lab to explore these ideas. Good Bread is hosted and produced by Lucy Dearlove. Thanks to everyone at Farmerama who has helped on this series in various ways: Jo Barratt, Abby Rose, Dora Taylor, Olivia Oldham, Annie Landless, Eliza Jenkins and Lucy Fisher. The music is by Owen Barratt. The artwork was by Hannah Grace. If you haven't already listened to Cereal, the previous Farmerama series about bread made by Katie Revell, I really urge you to.
An audio exploration of the most enigmatic meal of the day. Thanks so much to the guests on this episode: Bre Graham Bettina Makalintal Gurdeep Loyal Dan Hancox and Dr Kasia Tee Thea Everett Lara Lee You can listen to the full versions of all the Breakfast Season conversations by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack. Music is by Kevin McLeod at Incompetech
Ginger and apple bircher, toast toppings, Australian pancakes; writer Bre Graham talks about being a breakfast person. Her debut cookbook, Table for Two, is out now! This is the first episode in a new interview series all about BREAKFAST! Future episodes will be available exclusively on the Lecker Patreon. For £3 a month you can get access to all episodes. Subscribe here. Merch is available via the Lecker website. Or you can go directly to Teemill for T-shirts and tote bags, and to bigcartel for zines and patches. Follow Lecker on Twitter and Instagram. Music: "In Your Arms" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Pleasant Porridge" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/
A mythical-looking beast to be found on the hills of the Isle of Man; the loaghtan is a fascinating heritage breed sheep whose story is intertwined with Manx culture and history. Katie and Lucy meet farmer Jenny Shepherd from Ballacosnahan, who have one of the biggest loaghtan flocks on the island, make loaghtan croish cuirns with artist Rosie Wood and find out how to work with loaghtan’s unique flavour with chef and spice importer Kumar Menon of Leela’s Kitchen. Plus Annie Kissack is on hand with some folktales about the sheep. Blasstal is a podcast series by Lecker about food and folklore on the Isle of Man, supported by Culture Vannin. Hosted and produced by Lucy Dearlove and Katie Callin Podcast theme music by Mera Royle Podcast artwork by Vicky Webb With thanks to all contributors and others who made the series possible! Music credits: Manx Folk Dance Music - Car ny Ferrishyn Manx Folk Dance Music - Fathaby Jig Caarjyn Cooidjagh - Ballakilpheric - 07 Irree Shiu Caarjyn Cooidjagh - Ballakilpheric - 11 Berree Dhone Manx Folk Dance Music - 08 Thobm y Thallear (Tom the Tailor) Caarjyn Cooidjagh - Ballakilpheric - 02 Ny Kirree fo Niaghtey Manx Folk Dance Music - 15 Car Juan Nan With thanks to Annie Kissack Enjoying Blasstal? You might like Lecker’s brand new merch selection, including a very Manx bonnag T-shirt! Follow Lecker on Twitter and Instagram. Read more about Blasstal and see some behind the scenes photos at leckerpodcast.com
Katie and Lucy take a deep dive to the heart of the Manx fishing industry to meet a true Isle of Man legend: the herring (skeddan in Manx). Blasstal is a podcast series by Lecker about food and folklore on the Isle of Man, supported by Culture Vannin. Hosted and produced by Lucy Dearlove and Katie Callin Podcast theme music by Mera Royle Podcast artwork by Vicky Webb With thanks to all contributors and others who made the series possible! Music credits: Manx Folk Dance Music - Yn Guilley Hesheree (The Ploughboy) Manx Folk Dance Music - Reeaghyn dy Vannin (Dirk Dance) Manx Folk Dance Music - Peter O'Tavy Manx Folk Dance Music - Eunyssagh Vona Manx Folk Dance Music - Car Juan Nan https://culturevannin.bandcamp.com/album/daunseyn-theayagh-vannin-manx-folk-dance-music ‘Daunseyn Theayagh Vannin: Manx Folk Dance Music’ Manx trad. Manx Folk Dance Society, 1976. Caarjyn Cooidjagh - Arrane Y Skeddan https://www.youtube.com/watch?v=ob9eSB5KkFA&ab_channel=CultureVannin ‘The King of the Sea’ Lyrics: J.F. Gill, Traditional melody: Yn Colbagh Breck er Sthrap, from ‘Manx National Songs’, ed. W.H. Gill (1896) Performed by Lowenna At the Manx Folk Awards https://www.youtube.com/watch?v=xuKvytxDIc8&ab_channel=CultureVannin ‘King of the Sea’ Lyrics: J.F. Gill, Traditional melody: Yn Colbagh Breck er Sthrap, from ‘Manx National Songs’, ed. W.H. Gill (1896) Performed by Ballacottier School At the Manx Folk Awards Conducted by Katie Lawrence With thanks to Annie Kissack Follow Lecker on Twitter and Instagram. Read more about Blasstal and see some behind the scenes photos at leckerpodcast.com
In episode 1 of Blasstal, Katie introduces Lucy to the vegetable at the heart of Hop-tu-Naa traditions of the Isle of Man. They explore the island's folklore with poet and folklore expert Annie Kissack, attend a Hop-tu-Naa celebration at Cregneash, carve their own moots, and finally head out Hop-tu-Naa-ing around Peel. Blasstal is a podcast series by Lecker about food and folklore on the Isle of Man, supported by Culture Vannin. Hosted and produced by Lucy Dearlove and Katie Callin Podcast theme music by Mera Royle Podcast artwork by Vicky Webb With thanks to all contributors and others who made the series possible! Music credits: Manx Folk Dance Music - Guilley Hesheree (The Ploughboy) Manx Folk Dance Music - Eunyssagh Vona Manx Folk Dance Music - Hop-tu-Naa https://culturevannin.bandcamp.com/album/daunseyn-theayagh-vannin-manx-folk-dance-music ‘Daunseyn Theayagh Vannin: Manx Folk Dance Music’ Manx trad. Manx Folk Dance Society, 1976. Caarjyn Cooidjagh - Manannan Beg Ballad Caarjyn Cooidjagh - Mannin veg veen With thanks to Annie Kissack Follow Lecker on Twitter and Instagram. Read more about Blasstal and see some behind the scenes photos at leckerpodcast.com