28 min listen
ratings:
Length:
28 minutes
Released:
Mar 2, 2014
Format:
Podcast episode
Description
Sheila Dillon examines the state of the Butchery profession to find out how it has weathered the storm since the horsemeat scandal. She asks how our consumption habits have affected demand, and whether the profession of Butchery is still a promising one for young people. With contributions from young butchers Illtud Dunsford and Charlotte Harbottle, and Dario Cecchini who believes butchery is an art form and who quotes Dante as he works.
Producer: Sarah Langan.
Producer: Sarah Langan.
Released:
Mar 2, 2014
Format:
Podcast episode
Titles in the series (100)
03/10/2010: Sheila Dillon looks at some of the new developments in airline food. by The Food Programme