Name: Interview: Chloe-Rose Crabtree by SOURCED
Duration: 23 min 22 s
Description: Rebecca speaks with Chloe-Rose Crabtree, our Sourced co-founder and Head Baker at Bake St in London about her own relationship to baking with tree fruits throughout the seasons, as well as the relationship between a baker and the ever-churning hype machine.

Rebecca speaks with Chloe-Rose Crabtree, our Sourced co-founder and Head Baker at Bake St in London about her own relationship to baking with tree fruits throughout the seasons, as well as the relationship between a baker and the ever-churning hype machine.

Interview: Chloe-Rose Crabtree

Jenny Lau speaks to Miranda Brown, a cultural historian of China who specialises in historical recipes, about the history of sugar in Chinese foodways. What is the role of sugar in Chinese cooking beyond adding sweetness? What were types of sugar available and cooked with in pre-modern China? Why does the sugar flavour profile of China cuisines vary from region to region? How did the movement of Chinese diaspora also drive the movement of sugar? And should we be concerned about the increasing global tolerance and desire for sweetness?  

Audio Series: Jenny Lau interviews Miranda Brown

Anna speaks with Dr Jonathan Morris about the connection coffee has with sugar. Not only is sugar something that has accompanied coffee, particularly in Europe, but it shares a dark colonial history. 

Coffee was grown in the Caribbean alongside sugar plantations, taking up the higher grounds, where sugar cane was grown on the lower levels of the islands. There was a division of ownership and power, but coffee still operated within the violent plantation structures. 

Dr Morris specialises in the history of coffee, but also looks at the cultural context of the drink across the world. This episode explores these topics and also ask questions about the future of the bean. 

Interview: Jonathan Morris

Chloe speaks with pastry chef and writer Teresa Finney about all things baking and sugar. Teresa is based in the US where she fills the pastry cases at Comunidad Taqueria with conchas, cakes and more. Teresa is also the mind behind At Heart Panaderia which shares recipes via Patreon and small print zines. 

In this interview Teresa and Chloe discuss baking, how to use sugar, different types of sugar and how bakers often become sounding boards for other people's anxieties about sugary food.

Just a note on the recording: Chloe was using a new mic for this recording so there may be a bit of static when she is speaking.

Audio Series: Teresa Finney

Investigating the way ingredients are sourced to push the food and drinks industry towards change.

Interview: Chloe-Rose Crabtree

SOURCED

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