We are celebrating 10 years of The Food Chain with some of our favourite programme moments from the past decade.

Fishing to stay alive, chopping onions in remembrance, and tasting people’s names – these stories and more tell us something about our relationship with food and how it helps us connect with one another.

If you would like to get in touch with the show, please email: [email protected]

Presenter: Ruth Alexander

(Image: A chocolate birthday cake with number 10 candles on top. Credit: Getty Images)

Dull? Boring? Plain?

Vanilla is a byword for something which is ordinary or standard.

In this programme Ruth Alexander finds the story of the popular spice is anything but normal.

Originating in Mexico it’s travelled the globe and taken over, and is now one of the most valuable commodities available.

It’s gone from being highly sought after and the height of luxury – even serving as an aphrodisiac for Mesoamericans and a European monarch - to ubiquitous and considered “regular”.

Despite its reputation there is still a lot to appreciate about this complex flavour, and fans in one ice cream parlour are keen to make sure it isn’t overlooked.

Presenter: Ruth Alexander

Producers: Nina Pullman and Hannah Bewley

(Image: A vanilla bean and flower. Credit: Getty Images)

How do our work habits shape what we eat?

In this programme Izzy Greenfield discovers the history of the workplace lunch and the ways in which society has reshaped it.

Historian Megan Elias of Boston University in the US explains how lunches have evolved from the factories of the 19th century Industrial Revolution to sandwiches eaten at the desk in 20th century offices.

Izzy visits an office and co-working space in Manchester, run by Department, a company that operates office spaces in the North of England. Abigail Gunning, Operations Director, explains why it makes sense for the company to open the building’s cafe and restaurant to the public as well as staff.

And how does workplace food impact our health? Olivia Beck, registered nutritionist at Food Choices at Work in Cork, Ireland, explains why it’s in employers’ interests to create a healthy food environment for all staff, whether in the office or at home.

If you’d like to contact the programme you can email [email protected]

Presented by Izzy Greenfield.

Produced by Beatrice Pickup.

Additional reporting by James Jackson.

(Image: a man eating a burger with a glass of juice at his desk in front of a computer screen. Credit: Getty Images/BBC)

Water scarcity is an increasing problem on every continent, according to the United Nations.

Around half the world’s population experiences severe water scarcity for at least part of the year, according to a report by the Intergovernmental Panel on Climate Change.

Global warming and population growth is expected to make the situation worse, so what is it like to run a home or a business amid water shortages?

Ruth Alexander hears from households and businesses in Karachi, Pakistan and Bogata, Colombia, and finds out lessons from Cape Town, South Africa which was said to be approaching ‘Day Zero’ when the taps would run dry in 2018. Ruth explores whether desalination – harvesting drinking water from the sea - could ever offer a sustainable solution.

If you would like to get in touch with the show, please email: [email protected]

Produced by Rumella Dasgupta and Beatrice Pickup.

(Image: people queuing for water in Cape Town, South Africa in 2018. Credit: Bloomberg/Getty Images/BBC)

Did you share a flat, house or kitchen as a student or professional? Is it the shared meals and conversation that stay with you, or the piles of dirty dishes and missing food?

This week Ruth Alexander has a look around shared kitchens all over the world.

We hear the good, bad and dirty – and give advice on how to build cooperation in your shared kitchen. Ruth hears from a former housemate what she was really like to share with, as well as a surprise revelation about her unappetising meal of choice.

If you would like to get in touch with the show, please email: [email protected]

Presented by Ruth Alexander. Produced by Hannah Bewley.

(Image: five students sat on sofas in their shared living space eating a meal they have cooked together. Credit: BBC)

Do you know how much you should drink?

Many global guidelines recommend approximately 2 litres a day for women and 2.5 litres a day for men, including food.

But scientists say there is actually huge variation in how much each of us need as individuals.

Ruth Alexander speaks to Professor John Speakman at the University of Aberdeen in Scotland, who explains why your age, sex, weight, and other environmental factors such as air temperature, humidity and altitude all make a difference.

Dr Nidia Rodriguez-Sanchez, senior lecturer at the University of Stirling in Scotland, explains why our bodies need water and what happens if we drink too little, or too much.

That happened to Johanna Perry in the UK, she tells Ruth what happened when she drank too much water whilst running the London Marathon in 2018.

Presented by Ruth Alexander.

Produced by Beatrice Pickup.

(Image: a woman holding a plastic bottle of water. Credit: Getty Images/ BBC)

Is it possible to taste a place? A listener wonders whether the French concept of ‘terroir’ can apply to food and, if so, what the science behind it is.

Ruth Alexander goes in search of the answer, exploring how growing conditions and practices can develop flavours unique to a location.

She also hears about why the value you give to certain flavours might also be cultural.

Ruth speaks to a honey expert who is mapping the flavours of the sweet syrup across the world, a barley geneticist working with a high-end whisky brand and visits a vertical farm in Liverpool, UK, to see if foods grown in a closed environment still taste just as good.

If you would like to get in touch with the show, please email: [email protected]

Presenter: Ruth Alexander

Producer: Hannah Bewley

(Image: A barley field under a setting sun. Credit: Getty Images)

Fancy starting a food truck? It can be a way to trial new food concepts and see if your business has potential before committing to a restaurant premises.

Ruth Alexander finds out what its really like running a food truck or van. She meets customers queuing for over an hour for the SpudBros van in Preston, north-west England, where brothers Harley and Jacob Nelson have drummed up business for their jacket potatoes on social media. Ruth speaks to Anna Brand who runs a vegan food van Vege Bang Bang in Auckland New Zealand, and sisters Natalie and Samantha Mwedekeli who started Mama Rocks, a food van selling gourmet burgers in Nairobi, Kenya in 2015.

Today they have five premises and its time to sell the van that started it all. And Karan Malik talks about his food van SuperSuckers in Delhi, India. He saw the trend take off, but tells Ruth why he decided to get out of the business.

If you would like to contact the programme email [email protected].

Presenter: Ruth Alexander Producer: Beatrice Pickup Researcher: Henry Liston

(Image: Brothers Jacob and Harley Nelson in their food van selling jacket potatoes in Preston north-west England. Credit: BBC)

An Indian curry house is one of the most popular places to go out for a meal in the UK, and is part of British life. But many people do not know their origins lie in what is now Bangladesh, after a wave of migration from there in the 1970s.

Devina Gupta traces their history and flavours on Brick Lane in east London, where many people settled and started restaurants. Many have closed over the years, but their legacy lives on. And now more diverse and authentic flavours are becoming popular in the capital and elsewhere.

Presenter: Devina Gupta Producer: Hannah Bewley

(Photo: Brick Lane sign with Bangla language version underneath. Credit: BBC)

Ruth Alexander learns about ‘forever’ foods - stocks, soups and sourdough starters that can be replenished again and again and used for weeks, months or even years.

Ruth hears about a beef soup in Bangkok that has been maintained for 50 years, and she bakes a loaf of sourdough bread using a 69-year-old starter that has been kept going by Hobbs House Bakery in the south-west of England.

Cookbook writer Fuchsia Dunlop in London, UK, talks about the tradition of cooking with an ‘everlasting’ broth in Chinese cuisine.

Annie Ruewerda in New York in the US was charmed by the idea of a perpetual stew, she kept hers going for two months and it became an online hit – bringing hundreds of strangers to her local park to try the stew and add ingredients.

Lee-Ann Jaykus, distinguished professor emeritus and food microbiologist at North Carolina State University in the US explains the food safety rules you need to know if you want to try a perpetual dish at home.

Martha Carlin, distinguished professor of history at the University of Wisconsin-Milwaukee in the US helps unravel the claimed historical origins of perpetual stew.

And our thanks to World Service listeners David Shirley and Mark Wood for telling us about the oldest dishes they have eaten.

Producer: Rumella Dasgupta and Beatrice Pickup Additional reporting by the BBC’s Ryn Jirenuwat in Bangkok, Thailand

(Photo: A huge pot of beef soup in that has been added to over 50 years at a restaurant in Bangkok, Thailand. Credit: David Shirley/BBC)

Social media is awash with videos of people trying out new recipes at home and exploring the best hidden foodie gems in cities around the world.

The stream of content seems endless – so how do the people making these videos keep up?

Ruth Alexander speaks to three people in the UK, USA and Vietnam about having six meals before 10am, the relentless pressure to keep up with viral trends, and what they cook for themselves when the camera is off.

Tod Inskip, Lylla Nha Vy and Jackie Gebel share the highs and lows of being a “content creator” and why they don’t like the term influencer.

Presenter: Ruth Alexander

Producers: Hannah Bewley and Elisabeth Mahy

If you would like to get in touch with the show, please email: [email protected]

(Image: Lylla Nha Vy, Tod Inskip and Jackie Gebel. Credit: Composite BBC)