Sourced provides readers with in-depth stories on how products are produced from the farmer to the manufacturer. Its purpose is to highlight the effects we have with the purchases we make.
The phrase "bean to bar" wasn't a part of my vocabulary until a trip to Madagascar. Our community service project included providing support to the village to build a bridge to ensure safe transport of the cocoa beans from farm to market during the rainy season. This service project enabled me to participate in and learn about the cacao growing, harvesting, and post-harvest handling processing that forms the base of chocolate. This experience inspired the sourced Magazine concept.
Target audience is food industry purchasers from restaurants to small boutique shop owners who focus on ethically sourced products for their businesses. This group has an appreciation for handcrafted and high-quality products. They watch Chef's Table and read The Good Trade Blog.
Our persona is The chef behind the impeccable sustainable credentials and root-to-fruit menu, with a 100% seasonal, and 95% waste-free philosophy.