SOURCED: Newsletter
SOURCED, Feminist Food JournalThe latest from SOURCED research plus editorial insights
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 86 | Subscribers | Read | sourcedjourneys.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Spring has sprung, with trees!
In this paid issue we’re looking toward our next season on Trees! Chloe shares her thoughts on the knowledge networks of cookbooks and Anna shares a recipe for disaster.
Why am I getting this email?
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 ...
Beyoncé thinks you should read our latest article
What do Beyonce and Sourced have in common? We're both looking at the history of gourd banjos this week! Anna writes an essay on laksa and Chloe shares a cookie recipe to supplement her Vittles column
How gourds are revered at Zimbabwe's rainmaking ceremonies
Our first written piece for the season comes from Andrew Mambondiyani about the role gourds play in traditional rainmaking ceremonies
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Authors
The writers behind this newsletter.
Chloe-Rose Crabtree + Anna Sulan Masing - investigating the way ingredients are sourced to push the food and drinks industry towards change.
An online magazine dedicated to a feminist food future.
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