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...
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investigating how ingredients are sourced to create change
food & drink are a biological and cultural right
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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...
Koby Omansky
- Aug 19, 2022
- 5 min
Root, Rot, and Riot: The Queerness of Compost
Compost is a pile of organic discard enabled by oxygen and nitrogen to become its own ecosystem, a diverse community rich with life that...
SOURCED
- Aug 17, 2022
- 1 min
Interview: Dr Julia Skinner
Chloe sat down to speak with Dr. Julia Skinner, a food historian and fermentation educator, about her book Our Fermented Lives. Listen as...
Sohel Sarkar
- Aug 3, 2022
- 13 min
The Art, Craft and (Gendered) Labour of Achaar
In the essay Cooking Women, novelist Anuradha Roy recalls her widowed aunt spending many a winter afternoon making a pickle out of...
SOURCED
- Jun 18, 2022
- 3 min
The Ten: Ji Hye Kim
Name and job title Ji Hye Kim, Chef and Managing Partner, Miss Kim, Zingerman’s Community of Businesses Where were you born, and where do...
SOURCED
- Jun 15, 2022
- 1 min
Interview: Kimberlie Le
Chloe speaks with Kimberlie Le, co-founder and CEO of Prime Roots, a company that is making meat-free deli slices using koji. Kimberlie...
SOURCED
- May 26, 2022
- 2 min
SEASON 3.2: ROT
Rot might be the season we’re the most excited to dive into. On the surface ‘rot’ isn’t a very straight forward ingredient but in our...
SOURCED
- May 18, 2022
- 1 min
Interview: Charlotte Cook
Chloe sits down with brewer Charlotte Cook to talk about beer brewing, how she entered the industry and some of the science behind...
Anna Sulan Masing
- May 13, 2022
- 1 min
INTERVIEW: Fozia Ismail & Tunde Tejumola
Supperclub host, cultural thinking and writer Fozia Ismail speaks to Tunde Tejumola who created Suyaman food & drink brand. Recently...
Joanna Lobo
- May 11, 2022
- 9 min
The Tree of Life
Mahua is the world's only clear spirit distilled from a sweet flower. It enfolds legends, history, culture and struggle in its sharp...
Anna Sulan Masing
- May 7, 2022
- 1 min
Interview: Rosalind Cooper
Anna interviewed Rosalind Cooper, wine writer and author who has recently launched a project around rosé, a drink she feels is not always...
SOURCED
- May 6, 2022
- 1 min
Interview: Feroz Gajia
When curating alcohol season Anna and I felt like it was really important to also discuss abstention from alcohol. Operating in the UK...
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