Interview: Vidya Balachander
Food and travel journalist and editor Vidya Balachander chats with Anna about how drinks are enjoyed in different location, the globe...
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investigating how ingredients are sourced to create change
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Israel Meléndez Ayala
- Feb 18, 2022
- 8 min
Persisting and resisting: when alcohol is more than commodity
“Hotel Lacks Corkscrews in Condado-Vanderbilt and Won't Serve ‘Set-Ups' Either—Cañita is Powerful but Awful,” says a New York Times...
SOURCED
- Feb 16, 2022
- 3 min
SEASON 3.1: ALCOHOL
For the next four months we’ll be looking at the ingredient of Alcohol - as always, we’re keen to explore this topic in as wide a way as...
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...
David Fouser
- Jan 31, 2022
- 10 min
The Shape of British Bread
The British Empire's hunger for bread not only changed global agriculture, imported wheat fundamentally changed the bread itself.
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...
Abbas Asaria
- Jan 24, 2022
- 4 min
Where Wheat Grows
Growing wheat was a colonial exercise, both for agricultural trade and economic gain, and also to imprint personal and cultural identity...
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...
Kevin Vaughn
- Jan 5, 2022
- 10 min
Argentine Wheat Hides a History of Native Genocide
“I wish you could see us,” writes Gabriela Cabezón Cámara in the final chapter of The Adventures of China Iron, a sweeping queer,...
Hollie Stephens
- Dec 8, 2021
- 4 min
Beyond Bread: How To Save A Grain
Wheat is grown on more land than any other commercial crop. It originates from the Fertile Crescent in the Middle East and was one of the...
Laura Hadland
- Dec 2, 2021
- 10 min
Brewing Identity: when will it be British wheat's time to shine?
Wheat has been used in brewing since the time of the ancient Sumerians. Belgian and German brewers made the ingredient their own,...
SOURCED
- Dec 1, 2021
- 3 min
SEASON 2.4: WHEAT
The history of wheat is one that is linked so closely to many shifts in human food systems. In broad strokes it is the cultivation of...
SOURCED
- Sep 22, 2021
- 3 min
The Ten: David Paw
Name and job title David Paw, International Editor at Resy. Where were you born, and where do you live now? I was born in Rangoon. I now...
Dan Lepard
- Sep 4, 2021
- 7 min
Baking with cinnamon, things to consider
Firstly, let me explain a little about the interaction between cinnamon, yeast, and heat...
Dan Lepard
- Sep 4, 2021
- 8 min
Britain’s Story of Cinnamon: a look through the cookbooks
It’s curious, given Britain’s once dominant position in the cinnamon trade...
Nikhita Venugopal
- Aug 28, 2021
- 7 min
What spice means to gin
There’s an ancient legend, a story told by Greek and Roman scholars, about a large mythical bird in India and the Arabian peninsula that...
Clarissa Wei
- Aug 24, 2021
- 3 min
An Ode to Taiwanese Cinnamon (阿里山土肉桂)
In much of the Western world, cinnamon is grated and added liberally to desserts and swirled into breads. But in Taiwan, it’s used as a...
Anna Sulan Masing
- Aug 17, 2021
- 5 min
CINNAMON: the making of myths and legends
Cinnamon is a spice of stories. I asked Twitter what people’s favourite food or drinks with cinnamon were and the response I got was...
SOURCED
- Aug 11, 2021
- 3 min
2.3 CINNAMON
Welcome to the first season that focuses on an ingredient that you would keep in your cupboard! Water and Soil season were somewhat all...
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