lecker

adjective

/ˈlɛkɐ/

delicious , tasty

As the maker of a food podcast, one of the things I’m often is: since food is such a visual medium, how do you make it work in audio? And I guess it’s a fair question given the popularity of food on visual platforms, but for me food has always been a subject of discussion first, a feast for the eyes second. The very best conversations I have are usually about food: with strangers, friends, family. Conversations about food tell us a lot about other things: politics, geography, history, interpersonal relationships. But it’s also a subject worthy of a whole podcast in its own right. The oral tradition of food and cooking was around long before Instagram, and I hope it’ll be around for a long time to come.

I started Lecker in 2016, essentially as a Venn diagram of my two greatest loves. I was a radio producer discovering a new world of podcasts, but before that I cooked for a living in a café. Since then, I’ve had the privilege of using the Lecker podcast feed to experiment with voices, tastes and sounds. What started out as more of a straightforward conversation series - me capturing the process of a guest preparing a particular dish, with all associated sounds [cumin sizzling in hot oil, kohlrabi being chopped, almonds being skinned one-handed] while creating a sort of portrait of the moment in audio form - has evolved into what feel to me more like audio essays; building a journalistic, documentary-style narrative around themes, voices and dishes. But the motivation behind Lecker’s making will always be constant: exploring what I’m curious about and, in audio form, sharing experiences that have made me hungry - and made me think.