With less than a week to go until the EU referendum Linda Lewis meets Will Moy, Director of Full Fact, and his team in action. Fact-checking as an industry is growing, and Britain is in the lead when it comes to finding innovative ways to pay for it. Will explains why it was important to set the company up, and how they work with journalists, academics and political parties on a daily basis to deliver accurate facts and figures.
Linda Lewis meets the team behind Robomagic, an independent music company with the desire to make the lives of established and aspiring artists fairer and more equitable at its core. Rob Hallett, CEO and founder, explains how he set up the company, their future plans, and the Fold Festival, produced and curated by Nile Rodgers, which is being put on in conjunction with the company.
Nick Peters focuses on the marketing of food with Arwa Mahdawi, writer and brand strategist, about the figure of Edward Bernays and his pioneering role in marketing which changed a nation’s diet. Nick and Paul Miller, of Vuelio, look at bloggers and how thousands are able to turn their talent into an income.
Tony Wheeler, Co-Founder of Lonely Planet, joins Sue Dougan on the programme this week. He tells Sue how he set up the company with his wife Maureen. Speaking of his adventures all over the world, Tony shares some of the tracks that accompanied him along his travels.
Sarah Pennells conducts a Brexit special analysis ahead of the EU referendum next week. Sarah and her guests look at how the vote will affect the currency, markets, travelling abroad and personal finance. Nina Schick, from Open Europe, demystifies any major Brexit facts and figures; Michelle McGrade, from TD Direct Investing, discusses the stock market, banks and trade deals; while Julia Rampen, Deputy Editor at Mirror Money Online, looks at whether the value of the pound will fall.
When was the last time you read all the small print that comes with a plan or policy? And if you read it, did you understand it? Sarah Pennells and her guests talk through financial jargon and try and demystify some of the important terms you may not be familiar with. Financial Journalist Simon Read explains what terms that can catch people out while Ian Lees, author and financial IFA, looks at investment charges, what they mean and why they matter. Rod Jones, from USwitch, looks at energy companies and the issues revolving around exit fees.
Gender pay gap is still alive and kicking, with women earning 12% less than men. So how do you go about getting a pay rise or a promotion? Sarah Pennells is joined by Fiona Davis, Director for Women in Retail; Penny Parker, from Laurence Simons; and Vanessa Vallely, founder of WeAreTheCity and WeAreTheCity. Together, the guests discuss why women are less likely to ask for a pay rise, and why they are reluctant to come forward.
What's the best way to save on insurance, energy bills and savings if you're sharing a house? Sarah Pennells is joined by Matt Saunders, from GoCompare, discusses how some people who live in a rented property don't know they have the right to switch to a cheaper tariff; Ashish Mehra, founder of Wesplit.it, explains how the company can help young people save money; while behavioural psychologist, Judi James, analyses why the financial aspect of sharing a house can be so difficult if you're a student or starting out in your career.
Lisa Harris, Digital Editor, joins Sue Dougan on this week's programme with Sainsbury's Magazine. Sue and Lisa look at the power of turkey and why it's such a versatile ingredient with Amir and Limor Chen, founders of Strut and Cluck, ahead of their restaurant opening in Shoreditch. Scandinavian duo, David Frenkiel and Luise Vindahl, founders of Green Kitchen Stories, head off to the test kitchen at the Sainsbury’s Magazine office to discuss their new smoothie recipe book, Green Kitchen Smoothies. Sam Clark shares the story of his restaurant- Moro- which focuses on a blend of Spanish and North African cuisine; while Rich Havardi, co-founder of Nama Foods, and John Tabatabai, of Rawligion, explain the why raw food is highly nutritious and why ‘clean eating’ has become so popular.