Root: Historic Food for The Modern World

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September 9, 2024

Curing, drying, smoking

On remembering a culinary language I don't often speak

This is the second installment of our Our Fermented Lives book club: A series for paid subscribers where I share my first drafts, footnotes, run-on sentences, and all, and answer questions about the research process and the book’s contents.
It’s an opportunity to dive deep into never-before-seen drafts and to have the chance to have access to an author in a deep, ongoing way.

I want to hear your requests, too: What topics do you want to see first drafts of? Let me know in the comments!

And, stay tuned for some future installments that will include book club-style discussion questions, a live Q&A with me, and more.

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