As one of the oldest commodities in the world, food has long been a vital way for people to make a living, but it isn’t always easy. In this season we look at livelihoods through the lens of a chef in 18th century pre-Revolution France, a host of contemporary US pickling and fermenting enterprises, and a group of women in post-war Kosovo who set up a food business in the face of considerable opposition. You’ll have the chance to meet southwest cheese and sourdough bread producers, to learn more about the birth of the first French restaurant, and how the Balkan red pepper paste ajvar is made and enjoyed.
