In this episode Irene and Margaux welcome writer, poet, academic and editor Anna Sulan Masing for a salmon pink dinner party (oui oui, an actual IRL dinner party!).  

With Anna, we spoke about spirits, bread making and the pomodoro technique, collaborative work, food and academia, the fake meat industry, storytelling, culture appropriation in the kitchen, garlic and ginger and much more.  

Anna (@AnnaSulan) is the founder and editor-in-chief of both SOURCED and CHEESE, the magazine of culture. 

Our menu for this episode:

• Courgette carpaccio and aubergine caponata, served with wholemeal bread
• Homemade pappardelle with fennel, radicchio, soya cream and parmesan (this recipe was taken from Rachel Roddy’s An A-Z of Pasta)
• Plum frangipane tart

Recommendations from today’s episode:

One Pot, Pan, Planet by Anna Jones (2021)
A Modern Way to Cook by Anna Jones (2014)
An A-Z of Pasta by Rachel Roddy (2021)
The Border Trilogy by Cormac McCarthy (1992, 1994, 1998)
Chicago Fire, a TV series available on Netflix

And you can read more about our bread routine here.