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.
Want to read the full issue?