A preview of what’s to come!
Tree season is about to leave us but we’ve still got a few pieces to come out and some announcements about our upcoming seasons!
Tree season is about to leave us but we’ve still got a few pieces to come out and some announcements about our upcoming seasons!
As we mentioned in our last free newsletter, our first Tree Season article is on the website from Sohel Sarkar about coffee farming in India. You may recognise Sohel’s writing from our previous Rice and Rot seasons.
Read: An Emerging Rice Renaissance in India
Read: The Art, Craft, and Gendered Labour of Achaar
We still have two pieces to come, one on orange trees in Seville and the other on mango trees in Pakistan. Keep an eye on our socials for when they go live!
In other publishing news, we are going to be making some changes to how we do our seasons. While in the past we’ve done up to four publishing seasons in a year, we think it's time to take our time with each ingredient. Starting in 2025 we’ll only be doing one season a year. This also means each season will have more pieces which we will commission throughout the year.
For 2025 we will be looking at Sugar! An ingredient that definitely deserves time and attention. We will be announcing our pitch guidelines in November in this newsletter and on our socials.
Before the end of the year closes out we are also surprising you with a mini season with the ingredient ‘Celebration’! These pieces will look at celebration as an ingredient with a specific focus on diaspora celebrations. We are not accepting pitches for this season but we are really excited to celebrate with you!
What we’re reading:
Butter by Asako Yuzuki - both of us have been devouring this book. Beware, it will make you hungry.
Flavorama by Arielle Johnson - a perfect book if you’re looking to level up your flavour-pairing skills or just want to nerd out about the chemistry of flavour
Chloe made a case for the UK’s Mexican food scene to move beyond the taco for Time Out and the first instalment of her second recipe series for Vittles just came out featuring a roadmap for making your own compote.
Anna is writing about London bars again for Vogue!