Ingredipedia podcast

Episode 43: Insects

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37:07
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They might just be the future of food. They're plentiful, good for the environment and packed with protein. But does that mean we should eat them? And what does an ant pavlova taste like. Featuring an interview with Attica's Ben Shewry.

Flere episoder fra "Ingredipedia"

  • Ingredipedia podcast

    Episode 45: Ginger

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    For this year's festive episode, we've chosen ginger. You make it into houses and people before Christmas, then you use it to detox after Christmas. It's also chewy AF, hard to make and dates back to Ancient Greece.
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    Episode 44: Bread

    30:59

    All you need to know is that we mash our face into soft white bread for some reason.
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  • Ingredipedia podcast

    Episode 43: Insects

    37:07

    They might just be the future of food. They're plentiful, good for the environment and packed with protein. But does that mean we should eat them? And what does an ant pavlova taste like. Featuring an interview with Attica's Ben Shewry.
  • Ingredipedia podcast

    Episode 42: Processed Cheese

    33:05

    Ah, delicious processed cheese. Full of preservatives, shelf-stable, worryingly orange...In this episode we cook with it, print it, look into its terrifying contents and speak to the creator of Homemade McDonalds - a Facebook group dedicated to...um...homemade McDonalds.
  • Ingredipedia podcast

    Episode 41: Tea

    35:59

    It is ancient and therapeutic and caffeinated and delicious with dumplings. But does it even make beer better? Yes it does. It's tea!

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