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...
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investigating how ingredients are sourced to create change
food & drink are a biological and cultural right
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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 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...
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...
Anna Sulan Masing
- Apr 1, 2022
- 1 min
Interview: Jason Williams
Anna speaks to Jason Williams, from Creative Proof. When thinking about sourcing and sustainability it's important to think about how to...
Anna Sulan Masing
- Feb 25, 2022
- 1 min
Interview: Vidya Balachander
Food and travel journalist and editor Vidya Balachander chats with Anna about how drinks are enjoyed in different location, the globe...
Anna Sulan Masing
- Feb 21, 2022
- 1 min
Interview: Layla Schlack
Anna speaks with journalist and editor Layla Schlack about storytelling in drinks media. They discuss how things have changed and also...
SOURCED
- Feb 11, 2022
- 1 min
Interview: Jon Darby
Jon Darby is the founder of Sin Gusano, a project that connects drinkers to small-batch agave spirits through retail sales and the Mezcal...
SOURCED
- Jan 27, 2022
- 1 min
Interview: Ben Mackinnon
Ben Mackinnon, founder of e5 Bakehouse in London shares how his interest in bread making has evolved into creating a space to explore how...
SOURCED
- Jan 26, 2022
- 1 min
Interview: Andrew Janjigian
Andrew Janjigian is a freelance recipe writer, food educator and the mind behind the Wordloaf newsletter. Andrew joins Chloe to discuss...
SOURCED
- Jan 21, 2022
- 1 min
Interview: Alicia Kennedy
For the first interview of Wheat season Chloe speaks with food writer Alicia Kennedy about wheat and vegan baking. Though known for her...
Anna Sulan Masing
- Jul 19, 2021
- 1 min
Interview: Chanchala Gunewardena
Anna speaks to Chanchala Gunewardena, Founder /CEO Kimbula Kithul, about how taking her product across oceans and seas is the way to...
Chloe-Rose Crabtree
- Jun 15, 2021
- 3 min
Who Feeds London?
Water season has us looking at how food moves with people as they migrate overseas. Historically this migration has happened for many...
Anna Sulan Masing
- Jun 1, 2021
- 1 min
Interview: Doug Bierend
The great thing about having ingredient lead seasons is that it allows us to approach big topics, with a very specific focus. Anna spoke...
Chloe-Rose Crabtree
- Mar 25, 2021
- 2 min
Interview: Clarissa Wei
This season's focus on Soil has had us look at the earth in a variety of ways: Soil/land as property, soil as a place of cultivation,...
Anna Sulan Masing
- Feb 21, 2021
- 1 min
Interview: Nia Raquelle Smith
When we think about baking we often think about the end product - the beautifully decorated cake, the treat at the end of a meal or to...
Anna Sulan Masing
- Jan 15, 2021
- 1 min
Interview: Ian Burrell
Ian is a renowned rum expert and ambassador who launched a new rum brand Equiano this year. We decided to start this audio series to gave...
Anna Sulan Masing
- Jan 5, 2021
- 1 min
Interview: Carla Martin
To kick off our Soil season I wanted to interview Carla Martin, so as to set the scene about what 'soil' could mean. It is of course...
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