Flavour: The cost of energy

With increasing energy costs and climate change concerns, how can we reduce energy use and harmful emissions by changing how we cook and what we eat? We also chat with Mark Poynton, who talks about his new book, It’s Just Food. What’s around for seasonal picking? The Foraging Chef explains. And, a popular Cambridge pub begins a monthly local producer-led tasting menu.

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Cambridge Radio is the Community broadcaster for Cambridge and South Cambs.

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