Anna Sulan MasingJun 1, 20211 minInterview: Doug BierendThe great thing about having ingredient lead seasons is that it allows us to approach big topics, with a very specific focus. Anna spoke...
Anna Sulan MasingApr 13, 20212 minInterview: Catherine ChongChloe-Rose and Anna Sulan were joined by Catherine Chong to talk about farming and sustainability, with a particular focus on water. It...
Hollie StephensApr 3, 20215 minSomething in the Water – How Burton’s Beer Scene Boomed The small market town of Burton Upon Trent in Staffordshire, England is world-famous among brewers, all thanks to its water. For...
Anna Sulan MasingApr 1, 20212 min2.2 WaterThe Sourced Water season focuses in on two major questions about water and its role in our culinary systems: As an ingredient, how does...
Yasmin GüleçMar 30, 202110 minRe-thinking a Turkish identity: food as geography and being rooted in mobility “We can talk about culinary culture but attributing nationalities to dishes is futile. Food has geography not nationality,” - chef Musa...
Anna Sulan MasingMar 28, 20211 minInterview: Seth KlannI first spoke to Seth about a year ago, for a piece about whisky - it was a panicked turn around for a mag to go to print, but then the...
Chloe-Rose CrabtreeMar 25, 20212 minInterview: Clarissa WeiThis 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,...
Ashley TanMar 24, 20216 minReclaiming Musang King, Malaysia’s durian royalty Just under two hours’ drive from the nation’s capital Kuala Lumpur is Raub, a heavily forested district in the heart of the western...
Max LohMar 21, 20211 minDisputed GrainsRice is a staple food in Malaysia but why is the most of the nation's favourite grain grown elsewhere?
Max LohMar 21, 20211 minPadi Sekepuk HampaThis is a translation of Max Loh's comic Disputed Grains, translated by the artist into Bahasa Malaysia. The title is not a direct...
Adrienne Katz KennedyMar 16, 20219 minThrough food: learning the importance of preserving the landPart Two: Food’s pathway to the past and the present Photo credit: Joel Wigelsworth Plants like corn, beans, squash and tobacco are so...
Adrienne Katz KennedyMar 10, 20216 minThrough food: learning the importance of preserving the landPart One: The US government’s violent interference between the Diné and their ancestral lands Photo credit: Joel Wigelsworth “Not only...
Anna Sulan MasingFeb 21, 20211 minInterview: Nia Raquelle SmithWhen 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...
SOURCEDFeb 17, 20212 minThe Ten: Aaron McLeanName and job title Aaron McLean. Apprentice storyteller, in pictures, video and words - revolving around food, the food system and its...
Cathy Tait-JamiesonFeb 15, 20214 minFrom the soil up: dairy farming with heritage at its coreMāori dairy farmer Cathy Tait-Jamieson tells us how her family farm developed and grew by keeping ancestral farming practices central....
Esme FoxFeb 5, 20216 minSowing Culinary Tradition in the Saffron Fields of La ManchaIn the Spanish region of Castilla-La Mancha, Don Quijote’s land of undulating fields and iconic windmills, lie rows upon rows of bright...
SOURCEDJan 22, 20214 min2.1 SOILAll food and drink starts with soil. It is where seeds are sown, its health dictates the quality of the food we grow and the rivers and...
Anna Sulan MasingJan 15, 20211 minInterview: Ian BurrellIan 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 MasingJan 5, 20211 minInterview: Carla MartinTo 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...
Chloe-Rose CrabtreeDec 30, 20202 minInterview: Kirsty McFaddenKirsty McFadden started her role Head of Creative at the UN World Food Programme (WFP) just ahead of Europe’s pandemic lockdowns.Our...