What can we do in and around our homes to revitalise our relationships; with our landscapes, our communities, our bodies? Joined by wild food and outdoor adventure guide, Adrian Boots, we endeavour to come up with ways to weave ourselves into the fabric of life. One-eye backward, one-eye forward, with our feet firmly in the present...

Learning is empowering, that much we know. So how do we go about teaching whilst lessening the grip of authority and control - thereby empowering the individual to be their own authority, to embrace their own experience and to develop a relationship with a wild plant as commonplace as a dandelion. We are talking with Robin Harford, the man behind EatWeeds and author many foraging guide books, about what we can do right now to be more at home in nature and to embrace the sensory experience...

When all things seem uncertain we take solace in that which connects us to ourselves, to each other, to the land. When we are forming we learn to eat through the hospitality of the feminine; the womb, the breast, what the mother eats the child does also. And the land is the greatest mother of all, its abundant provisions are given over and over to us. We are speaking this week with Alys Fowler, horticulturist and journalist, about what we can do to confront issues of power, dominance,...

Fergus Drennan is a wild food experimentalist and educator who once ate only wild food for three months, he also crafts and teaches on wild paper-making and natural dyes and paints. Miles and Fergus go back over fifteen years; they talk about their early days driving to London to sell their foraged goods and Fergus recounts the story of how he managed to shut a major street down with police surrounding his wild food-filled car after making a delivery to The Ivy...

Mental health in the hospitality industry has become more recognised and spoken about in recent years. Andrew Clarke, chef and mental health ambassador, is working with restaurants to build spaces where people can share their struggles in a nurturing environment. Going through his own bout of depression a few years ago he began the hard work on himself. Now he wants to share his experience and to create a healthier and more fulfilling work-life for those in the same position...

Bruce Parry has visited with many indigenous tribes throughout his career in television and film. Now he has come to a point of wanting to put what he has learned of egalitarian values and land-based culture into action in his own life. Joining the conversation is forager, expedition leader and traditional crafts teacher Nicola Burgess for an open discussion of what kind of society we want to live in...

All citizens, put your hands in the soil! Those are the words of David Benjamin Blower, musician, theologian, and podcaster, who talks with us about what to do when things are soon to change radically, what Francis Bacon left in his wake, on what comes after collapse, and why we must break down the wall between 'reality' and 'metaphor'...

Musician, improviser, and educator Sam Bailey talks about wildness and spirit in improvisation, the relationship between craft and the unconscious and the role of serendipity. Plus, an improvised performance!

In Sao Paulo we catch up with Cesar Costa, head chef at Corrutela, to talk about a new food system, the job of chefs, the importance of love in food, and what he is doing on the ground to set up new supply chains and ways of eating out...

On the trail with a top truffle hunter and her truffle-hunting dogs to seek out that wondrously scented and much-heralded subterranean treat...

Stinging nettles. They conjure up a lot of images, maybe a few teary-eyed remembrances, so you may be surprised to learn of their historical use in textiles. We delve into nettle fibre history, processing techniques for fibre preparation and what the future may hold for wild crafts...

Where do humans stand in the picture of nature? Our dictionary definition says we are outside of it, but how can this be right in a relational world? We talk with Finnish forager and teacher Anu Tossavainen about this and more; including a review of the berry and mushroom season in our respective countries and a look at why reindeers are moving south in Finland...

Come into the woods to delve into the magical world of medicinal mushrooms...

Professor Fred Provenza re-joins us on the WorldWild Podcast to continue the conversation on complexity in food, different ways of doing agriculture, the wisdom of grazing animals and our own bodily wisdom...

When is farming not farming and when is the wild not really that wild? What to do when what is sidelined may just be a path back to connection with our living planet? It's time to break down dichotomies and silos to move into a new space of possibility...

Traveling into the deep blue to talk about the food found there, why it may just be our species' saviour, and the science of umami synergy...

‘It’s ingesting the forest where it came from...that mushroom is made up of the elements that built that forest’...

Essense; with the emphasis on 'sense', allows us to perceive the world differently, not tied to written language and conceptual frameworks, but freed into wild lyricism and experiential abandon. Here, with Eva as our cultural guide, we take a journey through wild Lapland, Sámi culture, traditional singing, and connecting with deep truth and contentment...

‘I take people to a place that they know, and then I change it, and now it’s a different place. After, they will be motivated to meet nature with more empathy and change how they act in the world’.

How to build community? This week the highly-respected wild food educator and author John Kallas joins us in conversation around community-building, the concept of elderhood, declining botanical knowledge, the potential of agroforestry and hydroponics, eating seaweeds, and tackling inertia to bring about change…

Telling the story behind the food on the plate and going foraging in central London with esteemed restaurateur Mark Hix...

Botanist John Akeroyd takes us to the wilds of Romania and Ireland, through his days at Cambridge, and details the obstacles to conservation...

We talk with Professor Philip B. Stark, one of the key figures in the Berkeley Open Source Food Project, about what weeds can teach us...

Jeremy Lee, Chef Proprietor of Quo Vadis in London, is a man who knows good quality produce and the winding journey of British food up to now...

Journey through the desert with us as we talk about the heritage of harvesting the saguaro cactus, and the intimate bonds between person and place...