Root: Historic Food for The Modern World

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January 20, 2025

Fermenting Flavor

And all the ways our palates shape how we experience the world

This is the third installment of the Our Fermented Lives book club for paid subscribers.

Our book club includes weekly discussions through the month of January, plus a live author Q&A session and over 60 pages of never-before-shared material from early drafts of the book, footnotes and rambling historical asides intact.

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