Lotte Peplow joins us from the Brewing Association and Andrew Diprose talks us through RootWave
It’s party season...as offices start spilling merrily (in more than once sense of the word) into the pubs and clubs, it also marks the point where there’s no turning back on the dieting front. You won’t be this skinny again until at least the end of January when that ‘new year, new me’ regime starts to take shape.
We fully endorse the idea of listening to this podcast with a large glass, tab or bag of something rather yummy. Neither Sue, Ollie nor Holly need to be told twice.
To be fair, our first featured product is something that you definitely cannot consume. It’s actually an amazing bit of kit, and a perfect wildcard to kick off this week’s FoodTalk podcast.
Andrew Diprose is the CEO of the fantastic RootWave. It’s the leading solution to organically kill weeds without using chemicals; obviously a fantastic tool for farmers and gardeners alike. We could tell you more techy stuff, but you can check out their video to get a proper feel for it all.
Our second guest brings us something that is very easy to drink down…beer. We’ve met lots of UK beer companies in the past, but this time we’re learning about the state of beer from over the pond.
Lotte Peplow came to us to explain the role of the Brewers Association in the USA and how they help small and independent craft brewers at a time where the beer boom shows no sign of slowing. Bottoms up!
Tom Hunt Eco-chef
Toby Co-Founder of All things Butter
Robert Thompson MBE
Orlando Murrin - from magazines to hotels and murder mysteries
Ben Davies - Founder of VYPR on research that works
Elin Roberts - making nature better with Tempeh
Charlie Bighams - creating a beacon food brand
Veganuary -aiming for a kinder, greener planet
Dr Morgaine Gaye - Food Futurologist
Pete Russell, from Ooooby, on shaking up local farming
Rupert Pick - Co-Founder of Hot Pickle, a leading experiential marketing agency
Graze - a wonderful teenager that is maturing rapidly
Marcus Wareing and Tales from a Kitchen Garden
TALKING FERMENTATION DOWN AT PETER’S YARD
SCOTTISH WHISKY VERSUS THE ENGLISH STUFF
A PINT OF THE BLACK STUFF
Making Caviar Sustainable
The Dessert Show
The Potato Show
Fruity Heritage
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