The Pandemic

Vittles’ first ever season, documenting the time we’d all rather forget.

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Season 1 — The Pandemic

1. Two recipes for neglected ingredients, by Coco Kwok

2. The compilation of the compilations

3. The Sounds of the Apocalypse, by George Reynolds

4. Turkish Supermarkets, by Panayiota Soutis

5. Can I Offer You A Snack In These Trying Times? by multiple authors

6. Greggs, Spoons and Unions, by Anonymous

7. Brixton Market in a Bowl, by Tim Anderson

8. The Ultimate Guide to the Polski Sklep, by Marta Zboralska

9. Fermenting With Dame Thom Eagle 1, by Thom Eagle

10. Samosas: An illicit love affair, by Sharan Dhaliwal

11. The Lenten Food of Armenia, by Jack Fargher

12. Beyond Ramdon: 1001 Things to do with Instant Noodles, by Feroz Gajia

13. A Big Bag of Cans, by Georgine Leung and Guan Chua

14. Eat, Knead, Fail, Repeat: Handrolling With The Nonnas, by Charley Samuelson

15. In Defence of Lumpy Brown Soup, by Alex Jackson

16. What we can all learn from carrot soufflé, by Travis Mager

17. Fermenting With Dame Them Eagle 2, by Thom Eagle

18. Two Versions of Brunch, by Feroz Gajia and Matt Burgess

19. Don’t Call Us Heroes: Life on a Production Line, by Angry Workers

20. Latin American Supermarkets, by Marie Anne Benavente

21. Shopping While Vulnerable, by Nikky Catto

22. A Solitary Easter Celebration, by Loukia Constantinou

23. Balkan Supermarkets, by Ada Jusic

24. Personal Cooking, by George Reynolds

25. Delivery Apps, by Michelle Meagher

26. Supply Chains, by Devak Mehta

27. Fermenting With Dame Thom Eagle 3, by Thom Eagle

28. Making Doufu Hua, by Nina Mingya Powles

29. Economy Rice by Mandy Yin

30. Instant Rice, by Mehrunnisa Yusuf

31. Brazilian Supermarkets, by Tomé Morrissy Swan

32. Foraging 1, by Rich Baker

33. Restaurant Cooking vs Home Cooking, by Sam Wydymus

34. Plantain, by Yvonne Maxwell

35. Save Latin Village, by Jamie Huxley

36. Four Versions of Ramadan, by Ali Perkasa, Saffina Jinnah, Adejoke Adeboyejo, and Iqra Chaudhry

37. The Food of Care Homes, by Ruby Tandoh

38. Parental Cooking, by Jessica Wang

39. Bobor, by Madévi Dailly

40. Borough Market, by Matt O’Callaghan

41. An Adobo of Forking Paths, by Mark Corbyn

42. Preserving Food, by Max Jones

43. Cocktails at Home, by Felix Cohen

44. Mangoes, by Apoorva Sripathi

45. London’s Nigerian Food Shops, by Emeka Frederick

46. Black Erasure in the British Food Industry, by Melissa Thompson

47. Tortillas, by Hannah Thorne

48. The Restaurant ‘Industry’, by Pamela Brunton

49. Foraging 2, by Rich Baker

50. The Diversity of Caribbean Cuisines, by Keshia Sakarah

51. Nationalise Food, by Lisa Haseldine

52. Halloumi, by Jenny Linford

53. Cull Yaw, by Jeremy Chan

54. Fermenting with Dame Thom Eagle 4, by Thom Eagle

55. Zongzi, by Jenny Lau

56. Pivoting, by Jack Faulkner

57. Sambal, by Lara Lee

58. The Labour of Cooking, by Lindsey Danis

59. Rice Cookers, by The Picky Glutton

60. Nostalgia, by Emma Gibbins

61. Eating Disorders, by Georgia Bronte, Marie-Henriette Desmoures and Dan Gibbon-Walsh

62. Personal Food Systems, by Hester van Hensbergen

63. Solidarity, by Dr. Anna Sulan Masing

64. Jewish Foodways in London, by Mia Rafalowicz-Campbell and Leeor Ohayon

65. Pubs and Community, by Matthew Curtis

66. On McDonald’s and Evil, by Mic Wright

67. Hospitality, by Bella Saltiel

68. Persian Supermarkets, by Amira Arasteh

69. The Lunch Break, by Jamie Parkinson

70. Barbecue not Bro-becue, by Helen Graves

71. Time is Time, by Catherine Hughes, Kate Ng and Zhenya Tsenzharyk

72. Two East African-Asian Recipes, by Samir Jeraj and Abbas Asaria

73. Pupusas, by Adelina Bonilla

74. Yaji, by Adejoke Bakare