About this episode
This week, we pay homage to the workers making sure we stay fed in times of lockdown. As farmers around the world struggle to find enough people to plant and harvest their crops, we travel to Bavaria in Germany to hear from a school teacher-turned hop farmer about what it’s like to swap his classroom for a field. He tells Graihagh Jackson how the backbreaking work has changed his perceptions about food and farming. A Welsh Michelin-starred chef talks about his decision to move his family into his restaurant and start making thousands of free meals for hospital workers, after coronavirus forced him to shut his business. A supermarket cashier reveals the toll her job is taking and her hopes the pandemic may change perceptions about the importance of frontline food work. Plus, a trucker in the US says his work transporting goods for Walmart has never been more appreciated by the general public, as empty supermarket shelves highlight how vital his job is in keeping food flowing.
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(Picture: Man brings meal to hospital workers. Credit: Natalia Fedosenko/Getty Images/BBC)
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