You don't need us to tell you there's a general election coming.

So what does it mean for you?

Every day on newscast we dissect the big talking points,

the ones that you want to know more about.

With our book of contacts, we talk directly to the people you want to hear from.

And with help from some of the best BBC journalists,

we'll untangle the stories that matter to you.

Join me, Laura Kunsberg, Adam Fleming, Chris Mason and Patty O'Connell for our daily podcast.

Newscast, listen on BBC Sounds.

Hello, I'm Sheila Dylan and welcome to this BBC download of the Food Program.

For information on the BBC's terms and conditions of use,

visit W.W. dot BBC. the BBC's terms and conditions of use, visit

W.W. dot B.co. UK slash radio four.

And now, enjoy the podcast. In the old days butter was highly, highly appreciated. It was a concentrated form of energy, might say a jet fuel.

It has left marks on the landscape.

It's delicious and it pleases and it never feels you.

Butter, we've been eating and relishing it for thousands of years.

It's the basis of some of the oldest food cultures and many of the when science seemed to show that butter was bad, a villainous animal fat clogging up our arteries

and making us fat.

But now villain or not, and the debate continues, we're making more.

Production is at its highest for years.

145,000 tons last year alone.

...