Afternoons

We want to talk supermarkets because on Friday independent grocery retailer Paddock to Pantry announced they're taking on the duopoly of Woolworths and Foodstuffs. The online supermarket - which already operates two stores in South Auckland - plans to open 20 more over the next 5 years. The first of the new stores is due to open in Kinloch, near Taupo, in December. Paddock to Pantry business manager John Kennerley joins Jesse.

Later this month people around Taranaki will opening up their homes, gardens, and farms to showcase the ways they try to live a little more sustainably. Taranaki Sustainable Trails runs for 17 days from the 30th of October, with more than 30 events and 34 properties to visit. One of this year's trail hosts is Jane Bowden-Dobson, who's showing off her Ahu Ahu property. She joins Jesse.

The so-called Cornell 7 case has sparked international attention .. and each day it seems more evidence emerges publicly. Last month a woman, known publicly as Jane Doe, filed a civil lawsuit against Cornell University and seven Chi Phi fraternity members over an alleged sexual assault that took place in 2024. According to reports, one aspect of the case centres on a snapchat group involving more than 50 men where messages about the alleged assault were being shared on the night in question. Right around the world people are sharing their thoughts on the case ... with lots of broader conversations about consent and morals. Joining Jesse is Catherine Sanderson, Professor of Psychology at Amherst College and author of the book, "Why We Act: Turning Bystanders into Moral Rebels."

Wallace Chapman and Jesse Mulligan star in the shortest show on radio, where they show they really can make something out of nothing, join them to be part of their delight, or to simply despair. Wallace will also preview what's on The Panel tonight.

This week The Housekeepers Rachael Quin is with Jesse to talk about how to juggle chores with neurodiversity in mind .. specifically ADHD.

This week Nicola Toki and Jesse discuss the Green Sea Turtle - they are large marine reptiles found globally in tropical and subtropical waters but are also regular visitors to, and recently discovered residents of, Aotearoa.

Martin Bosley, renowned chef and owner of Yellow Brick Seafoods shares his recipe for Japanese-stye poached chicken salad with smashed cucumber. Recipe below! Serves 4 For the chicken 2 large skinless chicken breasts, around 500-600g 3cm piece of ginger, sliced 2 spring onions 1 tsp salt For the smashed cucumber 2 Lebanese or one telegraph cucumber 1 tsp salt 1 tbsp rice wine vinegar 1 tsp sugar ½ tsp sesame oil For the Salad 4 eggs 150g Green beans or asparagus, trimmed 2 generous handfuls of baby spinach 2 cups of finely shredded cabbage 3 spring onions, finely sliced 4 radishes, finely sliced 2 tbsp toasted sesame seeds - optional 1 sheet of nori, shredded or torn For the dressing: 1 onion finely chopped 4 tbsp soy sauce 2 tbsp rice wine vinegar 1 tbsp water 1 tsp sugar ½ tsp mustard powder 2 tbsp grapeseed oil 1 tbsp Sesame oil 1. Combine all the ingredients, except the oils, together. When the sugar has dissolved, add the oils and whisk vigorously to combine. For the salad: 1. Put the chicken breasts into a deep saucepan with the ginger, spring onion and salt. Cover with cold water by about 2cm. 2. Bring slowly to just below a simmer. As soon as you see the occasional bubble breaking the surface, turn the heat right down and poach gently for 10 minutes. 3. Remove from the heat, cover and leave the chicken sitting in the poaching stock until cooked through, about 15 minutes. Remove and leave to cool. 4. Once cool enough to handle, tear the chicken into generous pieces with your fingers, rather than slicing it. (torn chicken feels more generous and catches more dressing) 5. While the chicken cools, smash the cucumbers firmly with a rolling pin until they split. Tear into rough bite-size pieces and toss with the salt. Leave in a colander for about 15 minutes to drain, then toss with the rice wine, sugar and sesame oil. Set to one side. 6. Bring a saucepan of water to a rolling boil, carefully lower the eggs and cook for 7 minutes. Transfer immediately to iced water, peel then halve. You want the whites set with the yolks still soft and jammy. 7. Blanch the beans or asparagus in boiling salted water for 2-3 minutes until just tender. Rfersh in iced water and drain well. 8. Put the cabbage, spinach, beans, spring onions and radishes into a large bowl. Add the cucumber and enough of the dressing to to lightly coat everything, then toss gently. 9. Arrange on a platter or in individual serving bowls and tuck in the torn chicken and halved eggs through the salad. Spoon a little more dressing over the chicken and eggs. Finish with sesame seeds and torn nori. 10. Crushed toasted peanuts add an excellent crunch.

NZ Live is your chance to enjoy an intimate music session with songs and chat. This week Jesse is joined by Tim Mahon and the Kerfuffle.

Afternoons Film Critic Dominic Corry is with Jesse in the Auckland Studio to share what he's been watching; The Social Reckoning and NAZA (both in cinemas now)

Time for freaky Friday ...this is our home for your tales of the unexpected. We're talking ghosts, premonitions, the spooky, and the unexplainable. If you have a story to tell, then get in touch on 2101 or [email protected].