A new chapter and a new story – EU protected food

At lot’s happened since my last post – I’ve graduated from my Postgraduate Diploma in Broadcast Journalism at the London College of Communication, upped sticks and moved to Lincoln and started work as a full time, staff journalist at the Lincs FM Group. Expect to find me whizzing between Lincoln, Scunthorpe, Stamford, Grimsby and all of the other glamorous locations Lincolnshire has to offer in a fully branded company car reporting the news of the day! Even more has happened since I began something of a journey last July and decided to become a journalist in the first place, but I’d like to publicly (on this blog that nobody reads… ha!) thank everyone who has helped, supported and encouraged me along the way including my friends, family, interviewees, vox pops and perhaps most of all my brilliant tutors at LCC, Martin Shaw and Rebecca Pearce.

But after all that, let’s get back to some radio. The brief for my final piece of coursework at college was to produce a package about a subject to do with EU politics (not everyone’s favourite topic, though I do rather like it). I decided some time ago – even before the trip I took to Strasbourg which is documented in an earlier post – that I wanted to explore the EU’s food quality schemes using a domestic case study. I was pleased to see that a London-based producer of smoked salmon was in the process of applying for protected status and delighted when the owner, Lance Forman, agreed to be interviewed for the project.

The final piece moves from H. Forman and Son’s factory on the aptly named Fish Island to interviews with European Parliamentarians in Strasbourg and on to traders at London’s Borough Market, working through some of the issues associated with the debate over if and how certain products ought to be protected. Listen below, and scroll down for some photos of the salmon being smoked and processed at the H Forman premises.

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London’s smoked salmon industry needs protection, according to the East End’s oldest producer of the gourmet fish. They’re applying to the EU’s agricultural quality scheme for official recognition of the local techniques and tradition which go into smoked salmon production. But what’s in a name, and why’s it so valuable? Tom Baker’s been finding out.”


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