Lecker
A documentary food podcast about what and how we eat. Produced and hosted by Lucy Dearlove lecker (German): delicious {adj} [food], tasty {adj}, mouth-watering {adj} Logo design by Holly Gorne
Episodes
May 3, 2024 • 45 mins
Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon. Join me there as well!
This month: Piglet by Lottie Hazell.
I first came across Lottie’s writing when she contributed to the first Lecker zine I curated and published in 2019: Plum Jam, a piece of short fic...
This month: Piglet by Lottie Hazell.
I first came across Lottie’s writing when she contributed to the first Lecker zine I curated and published in 2019: Plum Jam, a piece of short fic...
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November 30, 2023 • 51 mins
Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon. Join me there as well!
This month: Ramen Forever by Tim Anderson.
Ramen has ended up as a cornerstone of Tim Anderson’s life. As he writes in the book, it was originally his love of ramen - as well as Japan...
This month: Ramen Forever by Tim Anderson.
Ramen has ended up as a cornerstone of Tim Anderson’s life. As he writes in the book, it was originally his love of ramen - as well as Japan...
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October 30, 2023 • 42 mins
Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon. Join me there as well!
In Made in Taiwan, Taipei based journalist Clarissa Wei beautifully captures the food and spirit of this proud island nation, and brings it to life on the page. The book is stunning - you’ll h...
In Made in Taiwan, Taipei based journalist Clarissa Wei beautifully captures the food and spirit of this proud island nation, and brings it to life on the page. The book is stunning - you’ll h...
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October 22, 2023 • 39 mins
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 ba...
Good Bread is a three part series made with Farmerama exploring The Body Lab, a participatory arts and research project by ba...
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October 15, 2023 • 39 mins
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 pr...
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 pr...
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October 8, 2023 • 29 mins
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...
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...
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September 21, 2023 • 33 mins
Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon. Join me there as well!
Conversations around food often - rightly - touch on attribution, ownership and identity, especially when it comes to certain dishes. But the subject is so, so complicated and many dishes we c...
Conversations around food often - rightly - touch on attribution, ownership and identity, especially when it comes to certain dishes. But the subject is so, so complicated and many dishes we c...
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September 8, 2023 • 35 mins
Stories of moving house, and moving kitchen.
Episode contributors:
Ruby Mason
Ruby is an editor at SAND, a Berlin-based journal of contemporary writing and art (www.sandjournal.com)
Margaux Vialleron
Margaux writes the newsletter The Onion Papers: https://theonionpapers.substack.com/
Maria Agiomyrgiannaki
Maria is originally from Crete, now living in London. You can find her on i...
Episode contributors:
Ruby Mason
Ruby is an editor at SAND, a Berlin-based journal of contemporary writing and art (www.sandjournal.com)
Margaux Vialleron
Margaux writes the newsletter The Onion Papers: https://theonionpapers.substack.com/
Maria Agiomyrgiannaki
Maria is originally from Crete, now living in London. You can find her on i...
Mark as Played
August 17, 2023 • 40 mins
Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be cooking from the book and writing about that on Substack and Patreon. Join me there as well!
On this edition of the Lecker Book Club: Fliss Freeborn's Do Yourself A Flavour. Did you go to university? If you did, there’s a chance someone bought you - or you ...
On this edition of the Lecker Book Club: Fliss Freeborn's Do Yourself A Flavour. Did you go to university? If you did, there’s a chance someone bought you - or you ...
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July 14, 2023 • 49 mins
Welcome to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be cooking from the book and writing about that on Substack and Patreon. Join me there as well!
On the first edition of the Lecker Book Club: Maria Bradford’s Sweet Salone. Maria grew up in Sierra Leone and moved to Kent, UK in her late teens. Sweet Salone is the f...
On the first edition of the Lecker Book Club: Maria Bradford’s Sweet Salone. Maria grew up in Sierra Leone and moved to Kent, UK in her late teens. Sweet Salone is the f...
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June 26, 2023 • 29 mins
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 McL...
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 McL...
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March 24, 2023 • 10 mins
This is a preview of an episode of the excellent Cursed Objects podcast, featuring me, Lucy, talking to Dan Hancox and Dr Kasia Tee about the great British institution of Meal Deals.
Listen to the full version on Cursed Objects.
Listen to the full version on Cursed Objects.
Mark as Played
March 3, 2023 • 12 mins
I’m delighted to bring you a very short sweet taste of a conversation I had recently with the food writer Gurdeep Loyal. I’ve followed Gurdeep’s work for a few years now, and have always been in great admiration of what he does; not only in his own writing, and not even just in his platforming of other people’s work on his site and instgram page Mother Tongue, but also just in his general enthusiasm, charm and fostering of con...
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January 20, 2023 • 27 mins
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 web...
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 web...
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November 28, 2022 • 46 mins
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 ...
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 ...
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November 14, 2022 • 47 mins
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 contributor...
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 contributor...
Mark as Played
October 31, 2022 • 37 mins
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, supporte...
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, supporte...
Mark as Played
October 28, 2022 • 2 mins
Welcome to Blasstal! A podcast series by Lecker about food and folklore on the Isle of Man, supported by Culture Vannin.
Launching 31st October.
Hosted and produced by Lucy Dearlove and Katie Callin
Podcast theme music by Mera Royle
Podcast artwork by Vicky Webb
Launching 31st October.
Hosted and produced by Lucy Dearlove and Katie Callin
Podcast theme music by Mera Royle
Podcast artwork by Vicky Webb
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October 25, 2022 • 40 mins
The writer and cook Melissa Thompson talks about her book Motherland; a very personal history of Jamaica.
Melissa weaves the history of the country so elegantly with her own story in a way that makes it impossible to ignore that the violent history of colonialism in Jamaica is to do with all of us in Britain. As you’ll hear us talk about, she uses the physical walls of the Drax Estate in Dorset, where she grew up, to ...
Melissa weaves the history of the country so elegantly with her own story in a way that makes it impossible to ignore that the violent history of colonialism in Jamaica is to do with all of us in Britain. As you’ll hear us talk about, she uses the physical walls of the Drax Estate in Dorset, where she grew up, to ...
Mark as Played
October 13, 2022 • 32 mins
The writer and editor Thea Lenarduzzi talks about her book Dandelions; a family history of migration, cooking, living.
So much of personal writing in food focuses on heritage and family - and rightly so! But - down, no doubt to the very white, middle class status quo - there can be a tendency towards simplification - of dishes, or even a narrative, a family’s history. What Dandelions does so well is capture how much o...
So much of personal writing in food focuses on heritage and family - and rightly so! But - down, no doubt to the very white, middle class status quo - there can be a tendency towards simplification - of dishes, or even a narrative, a family’s history. What Dandelions does so well is capture how much o...
Mark as Played
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