Interview: Panayiotis Savva by Yolanda Evans
Yolanda, a drinks writer based in Berlin, interviews Panayiotis (Pan) about how he ages spirits in gourds. In 2009 Pan opened a venue...
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investigating how ingredients are sourced to create change
food & drink are a biological and cultural right
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Anna Sulan Masing
- Nov 27
- 1 min
Interview: Ethan Frisch
Anna speaks with Ethan, co-founder of US spice company Burlap & Barrel, about spices! It is impossible in the Global North, and in...
SOURCED
- Nov 1
- 8 min
Season 4.2: Gourds
Our new season is all about the GOURD. Our syllabus this time is in the form of a menu with guest recipes. With each course a focusing on...
Anna Sulan Masing
- Sep 27
- 2 min
Wellcome x Sourced
This summer we had the pleasure of working with the Wellcome Collection to curate and edit five articles around the topic of MILK, to...
Words by Mercedes Moreno Photos by Alexander Pomper
- Sep 13
- 5 min
A Wander Through Central Mexico’s Dairyland
Food mirrors culture. The institutions behind taste reflect its region's crafts, landscapes, and traditions. Bread, coffee, and milk a...
Mercedes Moreno & Alexa Maithé Henry
- Jul 24
- 2 min
Pure White
Words + poetry by Mercedes Moreno, illustration by Alexa Maithé Henry I dedicate my life to cheese after my grandmother shared this craft...
SOURCED
- Jun 15
- 1 min
Interview: Andrew Janjigian (enriched)
Bread educator Andrew Janjigian joins us again to discuss the hows and whys of dairy in baking. This is a 'part 2' of sorts from a...
Anna Sulan Masing
- Jun 6
- 1 min
Interview: Sam Wilkin
Sam is a podcaster, educator and all round cheese expert, with a primary focus on telling the less heard stories from the world of dairy....
Anna Sulan Masing
- May 31
- 1 min
Interview: Dairy King
For our first interview of MILK season Anna speaks to drag artist Dairy King. They discuss the subversive art of drag, and humanity of...
SOURCED
- Apr 27
- 6 min
Season 4.1: Milk
This season has come about via many conversations and coincidences. Most excitedly we began discussions late last year with Wellcome...
Yasmin Kira
- Mar 31
- 9 min
Rice at the Centre of the Table
In Vietnam, a common greeting is ‘ăn cơm chưa’, meaning ‘have you eaten?’, although the literal translation is ‘have you eaten rice’. Bao...
Victoria Burrows
- Jan 23
- 6 min
Makgeolli: a rice 'beer' revival
It was love at first taste when I took a sip of makgeolli from a ceramic bowl at Soon Hee Ne, a stall at Gwangjang Market in Seoul. The...
Sohel Sarkar
- Jan 6
- 11 min
An Emerging Rice Renaissance in India
In Bengal, to inquire after someone’s wellbeing, you ask “bhath kheyecho?”, literally “have you eaten rice?”. If you have, it is assumed...
SOURCED
- Nov 18, 2022
- 4 min
The Ten: Amy Emberling
Name and job title Amy Emberling, Managing Partner, Zingerman’s Bakehouse, Zingerman’s Community of Businesses Where were you born, and...
SOURCED
- Oct 27, 2022
- 2 min
Season 3.3 : Rice
Like wheat, rice is a staple that is found in many global food cultures. This season we will be exploring how and why rice is such an...
SOURCED
- Sep 26, 2022
- 1 min
Interview: Anna Higham and Tom Maynard
London-based pastry chef and writer Anna Higham has long been visiting Maynard's Fruit Farm in Sussex to procure berries, plums, currants...
Doug Bierend
- Sep 23, 2022
- 6 min
Renaissance of the Rotten: a rind is a terrible thing to waste
In my kitchen freezer, you will reliably find half a dozen brown paper bags filled with rotting vegetables. It‘s only a slight...
Jeanne Kessira
- Sep 14, 2022
- 8 min
The Virtues of Fermentation
There’s something at once self-affirming and exhilarating about creating a home for something wild to grow and thrive. Self-affirming...
Holly Regan
- Aug 31, 2022
- 12 min
Reclaiming Rot and the Art of Waste
Holly Regan explores the abundance of waste through the work of three artists The smell of egg and scallions sizzling in umami-sweet soy...
Nicola Harvey
- Aug 24, 2022
- 6 min
The Perfume of Rot
Tim cupped the dark soil in his rough hands and lowered his face to inhale the perfume of the freshly popped clod. “What does it smell...
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