Why am I getting this email?
In this issue of the free newsletter we’re reintroducing ourselves, reflecting on how we’ve grown over the last 3(!) years and announcing info about our future seasons!
First off, thank you so much for your interest in Sourced, it really brings us so much joy to share our investigations into food and drink with you. These free newsletters, which we’ve named A Sourced World, are our place to keep you up to date on what we have published on the website - www.sourcedjourneys.com - and event news.
All the articles we publish on our website are free for everyone. We commission a range of people globally, to investigate topics they are experts in, to tell stories about ingredients and to research food and drinks systems. It is really important to us to make sure this work is public access and available to all, as knowledge should not be gatekept.
These articles are funded by subscriptions to our paid newsletter, called A Sourced Lab, where we share our personal research inspiration, recipes and reading/listening/watching recommendations as a thank you for your financial support of this project.
What is Sourced Journeys?
We (Anna and Chloe) started Sourced Journeys (fka Sourced) as a place to explore food and drink from an interdisciplinary perspective. We both have backgrounds in academia, kitchens and food writing and felt the conversations between these worlds often existed in silos. Sourced Journeys is our effort to bring these conversations together so we can all imagine a future of food and drink that reflects our core ethos:
Food and drink are biological and cultural rights
As people with multiple heritages we understand how food and drink become powerful storytellers and we use our research seasons to delve into the political, commercial and cultural impact food and drink have on our lives. Each research season is focused on a single ingredient each with their own story to tell. Since we started in July 2020 we have had the following seasons: Soil, Water, Cinnamon, Wheat, Alcohol, Rot, Rice, Milk, and Gourds.
In our investigations we hope to inspire you to ask your own questions and explore how food and drink impact your life, community and the world we all live in. We don’t claim to be the place to find the answers, rather we are a space of contemplation.
As we’ve grown Sourced Journeys has also collaborated with organisations we admire like our Show and Tell events at e5 Bakehouse and making a zine with Food Wave. In June we will be hosting a gallery tour for members of the National Gallery (more info to follow in future newsletters). We also have an exciting event coming up on Wednesday 15 May, with Alicia Kennedy to talk about her book No Meat Required - this will be online and accessible to all.
What we ate and drank this month:
I have been making lots and lots of (American) biscuits this month as I prepare to publish my next recipe column for Vittles. My next recipe will look at what makes a biscuit a biscuit and different ways to enjoy them. Unlike my previous columns this recipe can be accomplished in less than 30 minutes. I also had a really great meal at Hill and Szrok, if you mourn the loss of Bright like I do you’ll be happy to see their alum in the kitchen. - CRC
February was a month of dinner parties - I made Nigella’s chicken with lemon and orzo, my friend Emma brought fantastic a wine to a (other) Emma’s Sunday lunch of roast lamb, and Bre Graham made madeleines (follow her beautiful substack with great recipes), which has inspired me to whip them up a few times too. My friend Xiao Ma introduced me to Jinli on Leicester Square, where we had a great cold spicy chicken dish and really good okra. I drank a good non-alc stout: Drop bear’s Bonfire Stout. - ASM
Both of us went to Ana Da Costa’s MSG themed supperclub in collaboration with Know MSG, an educational marketing arm of Aji-no-moto. See the delicious menu above!
Bonus: Listen to our gourd playlist
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