<description>&lt;p&gt;Are your family meals calm and connected? &lt;/p&gt;&lt;p&gt;Or have they become dominated by battles with fussy kids or awkward teens?&lt;/p&gt;&lt;p&gt;Mum-of-one Ruth Alexander gets advice from experts who share the secrets to taking the stress out of family dinner and how to cope with fussy eaters. She finds out how we can make the table a place everyone wants to be at, tots, teens and adults alike.&lt;/p&gt;&lt;p&gt;Produced by Lexy O'Connor and Rumella Dasgupta.&lt;/p&gt;&lt;p&gt;Image: A small angry boy with blonde hair is holding a bowl of food and threatening to tip it on the floor as his parents' hands reach out to stop him. Credit:Getty/ 	skynesher&lt;/p&gt;</description>

Expert tips on how to handle fussy eaters and take the tension out of family dinners.

Are your family meals calm and connected? Or have they become dominated by battles with fussy kids or awkward teens?Mum-of-one Ruth Alexander gets advice from experts who share the secrets to taking the stress out of family dinner and how to cope with fussy eaters. She finds out how we can make the table a place everyone wants to be at, tots, teens and adults alike.Produced by Lexy O'Connor and Rumella Dasgupta.Image: A small angry boy with blonde hair is holding a bowl of food and threatening to tip it on the floor as his parents' hands reach out to stop him. Credit:Getty/ 	skynesher

How to have a stress-free family meal

<description>&lt;p&gt;What should runners should eat to train for, and complete, a marathon? 
 
With major races like the London and Boston marathons approaching, more people than ever are taking on the 26.2-mile challenge. But what should you actually eat to fuel that distance? 
 
Ruth Alexander is joined by one of the most successful marathon runners in history, Paula Radcliffe, who held the women’s world record for 16 years. She shares what it takes to fuel months of marathon training, and what it feels like when things go wrong during a race. 
 
Also on the programme is former world champion runner Steve Cram, now a coach and commentator, who explains the common nutrition mistakes he sees among recreational runners. 
 
And Performance Director of the dsm-firmenich Running Team, Valentijn Trouw tells us what it’s like to oversee the performance programmes of elite athletes including marathon legend Eliud Kipchoge. 
 
Ruth asks them what runners should fuel their training, what to eat in the crucial days before a race, and how to avoid “hitting the wall” on marathon day. 
 
If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk 
 
Produced by Izzy Greenfield. 
Sound Engineer: Annie Gardiner
Picture: Credit - Getty. Paula Radcliffe competes in a marathon&lt;/p&gt;</description>

Running 26.2 miles? Paula Radcliffe and others explain what to eat to race and recover.

What should runners should eat to train for, and complete, a marathon? 
 
With major races like the London and Boston marathons approaching, more people than ever are taking on the 26.2-mile challenge. But what should you actually eat to fuel that distance? 
 
Ruth Alexander is joined by one of the most successful marathon runners in history, Paula Radcliffe, who held the women’s world record for 16 years. She shares what it takes to fuel months of marathon training, and what it feels like when things go wrong during a race. 
 
Also on the programme is former world champion runner Steve Cram, now a coach and commentator, who explains the common nutrition mistakes he sees among recreational runners. 
 
And Performance Director of the dsm-firmenich Running Team, Valentijn Trouw tells us what it’s like to oversee the performance programmes of elite athletes including marathon legend Eliud Kipchoge. 
 
Ruth asks them what runners should fuel their training, what to eat in the crucial days before a race, and how to avoid “hitting the wall” on marathon day. 
 
If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk 
 
Produced by Izzy Greenfield. 
Sound Engineer: Annie Gardiner
Picture: Credit - Getty. Paula Radcliffe competes in a marathon

What to eat to run a marathon

<description>&lt;p&gt;Ruth Alexander meets three people who gave up well-paid, high-flying careers to start all over again in the world of food. &lt;/p&gt;&lt;p&gt;Nisha Katona left a career as a child protection barrister behind to start Mowgli, a chain of Indian restaurants in the UK, physically building her first restaurants herself. &lt;/p&gt;&lt;p&gt;Judy Joo worked in finance on Wall Street but decided to give it up to go to culinary school. After starting at the bottom in various restaurant kitchens she founded the Korean restaurant chain Seoul Bird, which has outlets in the UK and the US. &lt;/p&gt;&lt;p&gt;Duc Ngo was an engineer who felt he lacked purpose and joy. So he left his job to start a sandwich shop in Helsinki. But it wasn’t easy. He took to Tiktok to document its rise, fall and rebirth as a bistro, The Alley. &lt;/p&gt;&lt;p&gt;So did they all make the right decision and would they change anything? Ruth finds out... &lt;/p&gt;&lt;p&gt;If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk &lt;/p&gt;&lt;p&gt;Produced by Lexy O'Connor. &lt;/p&gt;&lt;p&gt;Sound Engineer: Annie Gardiner &lt;/p&gt;&lt;p&gt;Image: A smiling woman is behind a cafe door. She is turning the “closed” sign to “open”. Credit MoMo Productions/Getty images.&lt;/p&gt;</description>

Ruth meets three restaurateurs who quit high-flying careers to chase their food dream

Ruth Alexander meets three people who gave up well-paid, high-flying careers to start all over again in the world of food. Nisha Katona left a career as a child protection barrister behind to start Mowgli, a chain of Indian restaurants in the UK, physically building her first restaurants herself. Judy Joo worked in finance on Wall Street but decided to give it up to go to culinary school. After starting at the bottom in various restaurant kitchens she founded the Korean restaurant chain Seoul Bird, which has outlets in the UK and the US. Duc Ngo was an engineer who felt he lacked purpose and joy. So he left his job to start a sandwich shop in Helsinki. But it wasn’t easy. He took to Tiktok to document its rise, fall and rebirth as a bistro, The Alley. So did they all make the right decision and would they change anything? Ruth finds out... If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Produced by Lexy O'Connor. Sound Engineer: Annie Gardiner Image: A smiling woman is behind a cafe door. She is turning the “closed” sign to “open”. Credit MoMo Productions/Getty images.

Giving it all up for food

<description>&lt;p&gt;Shattering the myth of its aristocratic origins and exploring some of the boldest creations; Ruth Alexander finds out about the history, culture and family ties wrapped up in the sandwich. &lt;/p&gt;&lt;p&gt;Josh Veasey, co-owner of Rack in North West England talks about his menu’s hits and misses and what it’s like to make a living out of making sandwiches. &lt;/p&gt;&lt;p&gt;The fourth Earl of Sandwich John Montagu is popularly credited with coming up with the idea of putting a tasty filling between two slices of bread; food historian Dr Annie Gray reveals the facts of the matter. &lt;/p&gt;&lt;p&gt;Masterchef Australia finalist and food writer Samira el Khafir talks about some of her favourite Middle Eastern wraps, enduring staples in the region and far beyond. &lt;/p&gt;&lt;p&gt;Ruth discusses the changing fashions for fillings with Barry Enderwick, the California-based creator of the social media channel, Sandwiches of History. &lt;/p&gt;&lt;p&gt;And Ozoz Sokoh, author of Chop Chop: Cooking the Food of Nigeria, reflects on how the sandwiches of her childhood were shaped by a long history of enslavement and British colonial rule. &lt;/p&gt;&lt;p&gt;Producers: Julia Paul &amp;amp; Lexy O’Connor 
Sound engineer: Hal Haines
Editor: Sara Wadeson &lt;/p&gt;&lt;p&gt;(Phoro: A smiling dark haired woman holds up a sandwich with a bite taken out of it. Credit: Farkot Architect/Getty Images)&lt;/p&gt;&lt;p&gt;If you would like to get in touch with the show, please email thefoodchain@bbc.co.uk&lt;/p&gt;</description>

An easy meal with global appeal, endless possibilities and hidden meaning.

Shattering the myth of its aristocratic origins and exploring some of the boldest creations; Ruth Alexander finds out about the history, culture and family ties wrapped up in the sandwich. Josh Veasey, co-owner of Rack in North West England talks about his menu’s hits and misses and what it’s like to make a living out of making sandwiches. The fourth Earl of Sandwich John Montagu is popularly credited with coming up with the idea of putting a tasty filling between two slices of bread; food historian Dr Annie Gray reveals the facts of the matter. Masterchef Australia finalist and food writer Samira el Khafir talks about some of her favourite Middle Eastern wraps, enduring staples in the region and far beyond. Ruth discusses the changing fashions for fillings with Barry Enderwick, the California-based creator of the social media channel, Sandwiches of History. And Ozoz Sokoh, author of Chop Chop: Cooking the Food of Nigeria, reflects on how the sandwiches of her childhood were shaped by a long history of enslavement and British colonial rule. Producers: Julia Paul &amp; Lexy O’Connor 
Sound engineer: Hal Haines
Editor: Sara Wadeson (Phoro: A smiling dark haired woman holds up a sandwich with a bite taken out of it. Credit: Farkot Architect/Getty Images)If you would like to get in touch with the show, please email thefoodchain@bbc.co.uk

The story of the sandwich

<description>&lt;p&gt;From Michelin starred kitchens to Hong Kong’s high rise tower blocks, via informal settlements in the Kenyan capital Nairobi. Ruth Alexander hears from people making the best out of the cramped and tiny spaces they’re cooking in. &lt;/p&gt;&lt;p&gt;Gina Lai shows her around the kitchen in her cramped Hong Kong high rise flat and Ruth visits chef Ryan Blackburn who has retained a Michelin star whilst cooking out of the tinest of professional kitchens in Northern England. &lt;/p&gt;&lt;p&gt;Plus Leah and her daughter Janice explain how they cook family meals in an informal settlement in the Kenyan capital Nairobi and AJ Forget describes what it's like to give up a big kitchen for a new life on the road, living and cooking in a converted bus. &lt;/p&gt;&lt;p&gt;If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk&lt;/p&gt;&lt;p&gt;Produced by Izzy Greenfield, Rumella Dasgupta and Lexy O'Connor&lt;/p&gt;&lt;p&gt;Image Description: Gina Lai is cooking in her tiny Hong Kong flat. (Credit Gina Lai/BBC)&lt;/p&gt;</description>

From city flats to Michelin-starred eateries - what it's like to cook in a tiny space.

From Michelin starred kitchens to Hong Kong’s high rise tower blocks, via informal settlements in the Kenyan capital Nairobi. Ruth Alexander hears from people making the best out of the cramped and tiny spaces they’re cooking in. Gina Lai shows her around the kitchen in her cramped Hong Kong high rise flat and Ruth visits chef Ryan Blackburn who has retained a Michelin star whilst cooking out of the tinest of professional kitchens in Northern England. Plus Leah and her daughter Janice explain how they cook family meals in an informal settlement in the Kenyan capital Nairobi and AJ Forget describes what it's like to give up a big kitchen for a new life on the road, living and cooking in a converted bus. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.ukProduced by Izzy Greenfield, Rumella Dasgupta and Lexy O'ConnorImage Description: Gina Lai is cooking in her tiny Hong Kong flat. (Credit Gina Lai/BBC)

Small kitchens

The Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate.

The Food Chain

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