GROWING DELICIOUS SUPPLY CHAINS

with Diaspora Co / Natoora / E5 Bakehouse

Join us at e5 Bakehouse for an engaging exploration into the delicious world of supply chains. During this panel discussion we'll delve into the history, culture, and flavor integration that shapes the food we enjoy. This event will provide insights into sourcing ingredients through cultural and equity lenses, understanding the evolution of supply chains, and discovering how flavour plays a crucial role in the entire process. Discover the crossovers between history, culture, and produce and gain a deeper appreciation for the journey of food from its origin to consumption. 

Included in your ticket is a £5 donation towards Natoora's Farm Fund and one drink and a snack using the best of Diaspora's spices and e5 stoneground organic flour. 

The Panellists

Dr Anna Sulan Masing is an academic, poet and journalist. She co-founded SOURCED, a public research platform that explores our global food and drink systems; and is co-founder and editor-in-chief of Cheese magazine. Anna Sulan’s 10-part narrative podcast Taste of Place, by Whetstone Radio Collective, explores colonialism and nostalgia through the history of pepper; and her 2025 podcast To Be Delicious: a cultural context of MSG in Britain by Lecker, looks at ESEA racism, diaspora, and the future of msg and umami. Her debut book, Chinese And Any Other Asian, will be published by Weidenfeld & Nicolson in February 2025. (Moderator)

Camila Marcías is a Latina pastry chef, baker, and food systems advocate. She is the head pastry chef at e5 Bakehouse, where she explores the intersection of sustainability and artisan baking. Passionate about the relationship between food, climate change, and biodiversity, she co-founded De La Raíz al Plato (From Root to Plate), an online platform dedicated to raising awareness about sustainable food systems and biodiversity loss in Latin America.

Camila holds an MSc in Food Policy, specializing in agricultural policies and the decommodification of food value chains. As a recipient of the Lou Willcock scholarship from the Oxford Cultural Collective, she is conducting research on the foodways of the Latin American diaspora in the UK. Her work aims to reconnect people with food origins while highlighting the cultural and environmental significance of food systems.

She regularly writes about food sustainability, heritage ingredients, and her journey in making desserts more sustainable on her Substack, Latina Cooking.

Sana Javeri Kadri is the founder of Diaspora Co., a direct trade spice company revolutionizing the spice supply chain with equity, sustainability, and flavor at its core.

Born and raised in Mumbai in a big, mixed-up Muslim-Jain-Hindu family, food was always a unifier in Sana’s life. She’s been immersed in the food industry since her teens, working as a line cook, farmworker, food photographer, and marketing consultant before stepping into the role of spice sourcer turned CEO. She launched Diaspora Co. in 2017 with a bold vision and a shoestring budget. Today, the company partners with 140+ regenerative farms across India and Sri Lanka, has paid $2.5 million directly to farm partners, and offers 25 single-origin spices and 12 bestselling blends. With over 125,000 customers and products in 525+ stores across the US and UK, Diaspora Co. is reshaping the spice trade - one fair, flavourful, and transparently sourced spice at a time.

Sana splits her time between Mumbai and Menlo Park, continuing to push for a food system that values both farmers and flavour.

Will Dorman is a regenerative design consultant, freelance journalist, chef, and currently Natoora's Head of Sourcing Projects. With a deep passion for food sovereignty and collective empowerment, Will’s work across different parts of the food industry has given him unique insight into the changes we can make to shift towards a regenerative mindset.

Through his work at Natoora he has pushed for sourcing fruits and vegetables that prioritise diversity, both in terms of varietal selection, as well as in the ecosystems and on the scales in which they are produced. Will deeply believes that the quality of our food, and of our relationships depends entirely on diversity at every level of production and consumption.