Rot Season is Here!
In this issue of the free Sourced newsletter, Chloe and Anna say a fond farewell to Alcohol season and get ready to ferment, cure, and decompose in Rot season!
It’s time to raise a glass and send off Alcohol season!
That means we have entered Rot season! You can read more about our plans for this season on the syllabus.
We’ll be starting Rot season off strong with an event at e5 Bakehouse on Monday 6 June! This class will be an introductory session on at-home fermenting with a discussion about traditional fermentation methods and how you can incorporate small ferments into your home kitchen without a huge investment into materials and ingredients. Tickets include a your own ferment to take home! Learn more and buy tickets here.
We are sad to see Alcohol season go but now is also the perfect time to grab your drink of choice and sit down to read everything we’ve published this season:
Chloe speaks with brewer Charlotte Cook about her experience as a brewer and how she approaches the fermentation process.
Supperclub host, cultural thinking and writer Fozia Ismail speaks to Tunde Tejumola who created Suyaman food & drink brand about what it means to be cooking, researching and platforming food and flavours from Africa and what it was like working with brewers to bring those flavours into a pint!
The Tree of Life - writer Joanna Lobo looks at, Mahua, the world's only clear spirit distilled from a sweet flower and how it enfolds legends, history, culture and struggle in its sharp notes
Sober Queer Spaces: inclusivity, resistance & joy - writer and Sourced staff member Zac Jones-Gomez shares what sober queer spaces can mean to the community
Chloe interviews chef/food writer Feroz Gajia on why his cafe is alcohol-free and how he navigates London’s restaurant scene as someone who doesn’t drink.
Anna interviews drinks writer Rosalind Cooper about her experience and what she has seen change since her career started in the 1970s
Vermouth: a history- writer Simone Lai looks at how vermouth fits into a history of medicinal drinking and Italy’s tradition of aperitivi.
San Miguel: A story of Fillipino beer, a story of the Philippines - writer and supperclub chef Mark Corbyn shares how the history of San Miguel beer is connected to the colonial history of the Philippines with this two-part piece.
Anna interviews Jason Williams - ex-bartender and now consultant, Jason talks through the building a business with sustainability at its core
Tuak dan ambai tuak and ambai the lovers - multidisciplinary artist, Kulleh Grasi writes about the meaning of tuak (rice wine), with translations by Pauline Fan.
Anna Interviews Vidya Balachander - Food and travel journalist and editor Vidya Balachander talks about how drinks are enjoyed in different location, the globe north and south divide and the idea of value when it comes to booze.
Anna interviews Layla Schlack - journalist and editor Layla Schlack about storytelling in drinks media, and the responsibilities editors have.
Persisting and Resisting: When alcohol becomes more than commodity - writer and historian Israel Meléndez Ayala detail’s the transgressive history of cañita rum traditions in Puerto Rico.
New in The Ten
Raquel Vigil - Edible Schoolyard Project
Hannah Van Der Veken - Roots Store, Brussels
Arielle Clark - Sis Got Tea, Louisville
TikToks 2 rot ur brain