April 28th, 2013
Episode 281 of 621 episodes
Charles Campion reports from Normandy in France as he helps judge the world black pudding championships, which features entries from Japanese, Austrian and Irish butchers. Each year the "knights of the black pudding", a long established organisation of food lovers, hold the annual Foire au Boudin. Nearly six hundred butchers from around the world enter the competition to help celebrate the ancient dish. As Charles discovers most of the world's great food cultures have some form of blood sausage and they vary in size, shape, texture and flavour. Although we've been making this dish since the arrival of the Romans, many parts of Britain have fallen out of love with the black pudding. The simple recipe of blood, barley, fat, onions and spices is affordable, delicious and a complete meal, and there are signs of a chef led revival. The competition, and the work on display of some extremely creative butchers provides many delicious reasons why this humble food really is worthy of a revival. Young chef and rising star James Winter based in Gloucestshire, also provides some tips on how to cook black pudding. Producer: Dan Saladino.
Jessica Helfand and Michael Bierut explore how design works within complex organizations to shape decisions, ideas, products, and more. Guests include clients from many industries and designers in many fields. Recorded at the Yale School of Management.