Sliced Bread
A podcast by BBC Radio 4 - Giovedì
148 Episodio
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Toast - Commodore Computers
Pubblicato: 11/01/2024 -
Toast - Club 18-30
Pubblicato: 11/01/2024 -
Toast - Sunny Delight
Pubblicato: 11/01/2024 -
Toast - Toys R Us
Pubblicato: 18/12/2023 -
Toast is back!
Pubblicato: 15/12/2023 -
Bedding
Pubblicato: 07/12/2023 -
Christmas Trees
Pubblicato: 30/11/2023 -
Sports Bras
Pubblicato: 27/11/2023 -
Vacuum cleaners
Pubblicato: 23/11/2023 -
Ice Baths
Pubblicato: 09/11/2023 -
Eco-friendly toilet paper
Pubblicato: 02/11/2023 -
Smart Thermostats
Pubblicato: 26/10/2023 -
Motion Sickness Remedies
Pubblicato: 19/10/2023 -
Weighted Blankets
Pubblicato: 12/10/2023 -
Induction Hobs
Pubblicato: 05/10/2023 -
Vapes
Pubblicato: 02/10/2023 -
Sliced Bread is back!
Pubblicato: 21/09/2023 -
Mosquito Repellents
Pubblicato: 13/07/2023 -
Barefoot Shoes
Pubblicato: 06/07/2023 -
Dog Poo Bags
Pubblicato: 29/06/2023
While Sliced Bread takes a break we serve up… Dough. Dough is the series from BBC Radio 4 which looks at the business behind profitable, everyday products and considers how they might evolve in the years to come.In each episode, entrepreneur Sam White speaks to industry experts to find out how these products manage to make a profit and what game-changing - and pointless - innovations they have seen in their time.Tom Cheesewright, a technology expert and applied futurist, then offers his predictions on what might be coming beyond the current production pipeline.Episodes of Dough are released weekly on Thursdays wherever you get your podcasts. But if you’re in the UK, you can listen to the latest episode on BBC Sounds first, a week earlier than anywhere else. Produced by Jon Douglas. Dough is a BBC Audio North production for BBC Radio 4 and BBC Sounds.Sliced Bread returns for a new batch of investigations in April when Greg Foot will investigate more of the latest so-called wonder products to find out whether they really are the best thing since sliced bread.In the meantime, Dough is available in the Sliced Bread feed on BBC Sounds.
