The Food Programme explores ingredients from The Ark of Taste, the international project created by Slow Food to save foods at risk of extinction.
The story of a cheese that was once the stuff of legends, but now the stuff of larders...
Clandestine cheesemakers in South Eastern Brazil work to keep their craft alive.
The background to the Gravenstein apple and why it needs protecting.
A story of a highly prized and creamy camel milk collected by nomadic herders in Ethiopia
An entirely black chicken with health giving properties from South Korea.
Dan Saladino reports on a bittersweet fruit that has been brought back from the brink.
A bitter nut from West Africa with a high caffeine boost!
The story of an ancient barley kept alive on Orkney soil.
A Hungarian heirloom pepper that was brought to Beaver Dam, Wisconsin, in 1912.
Georgia, the birthplace of wine, boasts an 8000-year-old tradition of wine-making.
Raising a flag for hand-peeled shrimp in the Netherlands.
The Pindan Walnut, known locally as 鈥楰umpaja鈥�, is a small nut with a big story to tell.
Out to sea from Ancona, local fishermen hand pick wild mussels in the semi-darkness.
Deep down in the caves of Southern Turkey, an age-old recipe is stored and matured.
Dan Saladino reports on a rare, violet-coloured onion from The Basque region in Spain.
This is the story of Bottarga; salted egg pouches extracted from Mauritanian mullet.
Dan Saladino speaks to chef Paula McIntyre about the role of Dulse in Irish cooking.
Dan Saladino speaks to a Perry producer and learns about its laborious production.
Dan Saladino speaks to Thomasina Miers about the Mexican Chicatana ant.
Borneo's honey gives life to the community, but harvesting it is a death-defying act.
Dan Saladino speaks to farmer Matthew Raiford about the Red Pea's extraordinary story.
Dan Saladino explores a sweet Norwegian cheese in the first of the Ark of Taste series.
