We’ve been waiting for this season all year. Wheat is going to be a little short, but we know, good things come in small packages. Wheat itself is a small grain but its cultivation has driven civilizations.
This season will last through January but we’ll definitely be revisiting wheat in the future. In the meantime here are a few stories we’ve already published - both ask a question, to begin a conversation, in true Sourced style.
Brewing Identity: when will it be British wheat's time to shine? by Laura Hadland looks at how Britain has a strong wheat farming history and asks why the beer world hasn’t harnessed this.
Hollie Stephens writes for us again, this time asking who chooses which wheat varieties to breed, and how? And what happens when a grain stops getting selected by someone with the power to bring it to market? in Beyond Bread: How To Save A Grain.
Sourced is an ongoing research project and we intend to dive back into our seasons. Ingredients are small things but they lead to big questions that aren’t easy to condense into a finite period of time. We feel so lucky to have been able to start this project and are truly grateful to our paid subscribers for their financial support.
The pieces we commission are entirely funded by the contributions of paid subscribers. As a thank you, paid subscribers receive an additional newsletter every month with essays, recipes and interviews. In 2022 there might be a few additional add-ons 👀👀
We also have a few new additions to The Ten, an interview series where we ask people to share their thoughts on food and drink systems. The answers are always surprising.
Natalia Middleton, Development chef and Head Food Educator at Food Behind Bars
Mark Byrne, Co-founder of Good Liquorworks
Vidya Balachander, food & travel journalist and editor
David Paw, International Editor at Resy.
Keep your eyes on our Instagram and Twitter for new stories and updates on what we’re doing and we’ll see your inboxes in the new year.
xx