Talking Food Radio – 2 minute intro

A podcast about sharing food and knowledge

Food, radio, IT drop-in

Talking Food Radio has been offline for 6 years. This is how we could start it again.

  • We can make a pilot show now …
  • … then bid for Culture Seeds funding …
  • … to create a more ambitious show combined with IT drop-in.

How will that work?

  • The radio show will be about food and everyday life (that’s culture).
  • Making the show will be about online participation and inclusion …
  • … and understanding the Internet

That sweet potato

This episode is the first of a series of pilots for an updated Talking Food Radio. We used the same very basic equipment as the old radio show, and the same approach: conversation first, technology last. As the series progresses, we will adapt the recording method to suit the participants as well as the final goal – which requires much improved sound quality.

The pilot podcast track is a sequence of snippets from the 90-minute live recording. The discarded sections were generally the best conversation, but too noisily enthusiastic for the podcast medium.

The voices belong to: Brian, Grafton, Hyacinth, Ian, Mary, Nuala, Patricia and Rick.

We don’t use expensive professional equipment or a sound studio. Our resources are minimal, but we do it all ourselves — oldies own the process.

Recorded 26 April 2019 at Whitmore Community Centre, N1 5NU.

Outro credit: excerpt from Horizontal Drift, Jared C Balogh –

Talking Food Radio 2019

Talking Food Radio

A new Hello Hackney podcast about food

This is a direct descendent of the old 2012-2013 Talking Food project. It won’t be the same project, because we are going to start where we ended 6 years ago — and then develop it into something far more valuable that we hope will bring a bit more funding. We will explain at the first Talking Food Radio session after Easter — Friday afternoon, 2 to 4 pm, 26 April — at Whitmore Community Centre.

Share what you know and what you can do

The concept is very simple – every week, a group of (mainly) older people meet to talk about food in their culture – how food fits into everyday life – sharing knowledge in the same way we share food at the table. It can be live Internet talk radio, or recorded for a podcast episode, or both.

Some of those discussions can be led by invited guests. If the podcast venue has a good kitchen, we can also make photos and video of food preparation and cooking.

The podcast (and other materials from the first four sessions) will be the pilot for a funding bid. We will make the bid, and then wait for a response. If the bid is successful, we will start immediately on the main Talking Food Radio project — weekly sessions throughout July, August and September.

Who should join Talking Food Radio?

If food is part of your everyday life, you are welcome. Where you live and your age are not relevant. Nor do you have to be a great talker. If you like our ideas, please come to the first Talking Food session …



  • Friday afternoon, 26 April, 2-4 pm
  • Then all Friday afternoons in May, also at Whitmore Community Centre.

How to ask for more information, or make suggestions

  • Email:
  • Phone: 07761 887927

By the way

  • This Friday afternoon project is not an IT drop-in. It’s much more interesting than that.
  • If you want to learn about the technology, and how you could do it yourself — we can help you as part of the project, but not before we have completed the pilot.
  • Please don’t bring biscuits, cake, or anything like that (unless you have made it yourself).

Older people, digital technology and the web

When the World-Wide-Web was invented 30 years ago, it was supposed to be about contact and communication between people – creating new opportunities, expanding horizons.

That positive outlook still exists, but is often side-lined by entirely different values – of marketing, consumerism and exploitation. When we make podcasts, we assert our own values, our own human skills of talking and listening – and we make an active contribution to the web instead of passively soaking up what is already there.

Also read

  • Talking Food Takeaway (“Rewind your food memory to May 2012. Do you remember the Talking Food live radio show at the old computer centre? Here’s a refresher …”)

Talking Food Takeaway

Rewind your food memory to May 2012

Do you remember the Talking Food live radio show at the old computer centre? Here’s a refresher …

Considering the acoustic qualities of the centre (dreadful), the standard of our equipment (bottom of the market) and our budget (zero) — that radio show worked really well — it was live, we did it all ourselves, we had a full house every week, and it was a lot of fun. There was quite a lot to eat as well.

Seven years later — the equipment available has greatly improved, and we have a possibility of modest funding — so a Talking Food Radio Revival is top of the Hello Hackney to-do list. We will start after Easter.

Bags of Taste

Hands-on cooking classes that are also great fun

We teach people who are struggling with food costs to eat better, for less.

Our delicious recipes are sourced from around the world and are all designed to cost less than £1.00 per head.

At the end of every lesson you can buy bags of ingredients at a cost of £3.00 each, with enough food included for four meals, so you can try cooking it again (and again) at home.

Visit Bags of Taste

Chicken Pilaff with veg recipe!

You will need: 1 pot with lid, measuring cup/jug or scales, vegetable oil, large sieve if possible.

150g long rice (2/3 of a cup)

250ml/250g (1 cup) water.

1 Tbs (15ml) veg oil.

1 medium onion, thinly sliced.

1 stock cube (veg or chicken is best).

500g chicken or about 4 chicken pieces (enough chicken for 2 people; just figure it out how much you eat)

2 large cloves garlic

1 1/2   tsp finely grated or chopped ginger.

1 Tbs lemon juice (can be bottled).

200g frozen mixed veg.

1/2 tsp dried oregano – or try cumin.

. First wash the rice until the water runs clear, and then drain it in a sieve or as well as you can.  Add back the 1 cup of water into the bowl, and leave it to soak for at least 30 mins.  This is essential when making a pilaff to make it easier for the rice to cook.

. Thinly slice the onion into half-rings. Fry onion gently in oil or butter until soft and golden brown.  This will take about 10 minutes, don’t rush it.

. Using a sharp knife, skin the chicken pieces, & make 2 deep diagonal slashes in the meat front and back, right down to the bone, so it cooks properly.

. Peel and chop/crush your garlic and ginger.

. When the onions are soft and golden brown, fish them out and put the chicken pieces in the pan to fry and brown.

. When the chicken is browned, add all the other ingredients to the pan – add back the onions, toss in the minced garlic and grated or chopped ginger., crumble in the stock cube and add the oregano and the lemon juice.  Stir till well mixed.  Then pour the WHOLE BOWL of rice in, with all the water.  Add the frozen veg and stir.  Make sure all the grains of rice are in the liquid at the bottom (not on top of the chicken legs).

. Bring the whole lot to the boil and then cover tightly with the lid.  Turn the heat down really low ( as low as you can get) and cook for 20 minutes.


. Leave to rest 5 minutes (still don’t peek) and serve with some sliced tomatoes, green salad or vichy carrots.

Hackney Foodbank

We don’t think anyone in our community should have to face going hungry. That’s why we provide three days’ nutritionally balanced emergency food and support to local people who are referred to us in crisis. We are part of a nationwide network of foodbanks, supported by The Trussell Trust, working to combat poverty and hunger across the UK.

Visit Hackney Foodbank