The recipe as art form
Aesthetics of and around food writing
Mourning meals
How Living Foods Show up in our Rituals for the Dead
Food as information/object
On the subjective, and collective, nature of food
Eating the color wheel
On dyed curcurbits, bitter tastes, and false food narratives
Questions about the Oceans
On the power of books and machines
Appalachian sour corn
If you enjoy this newsletter, why not share it with your friends? You can do so with this link. Thank you!With summer, here at least, comes sweet corn. And...
On culture, cultures, and signs of home
Rethinking the familiar in food and landscape (also: a seaweed ASMR video)
You shall be a sculptor, and butter shall be your medium
This block of butter weighs less than a cow, but not by much
Forest friends
The ecologies of our kitchens and our homes
Eating our words
Or foods that taste like they sound
In Search of Magic
On cooking as craft, rather than hobby or occupation
An orchid with a complicated past
Vanilla's history, and recipes, can be both sweet and sour
(Im)balance, Birthdays, and Rose Hips
15-year-old birthday person with that year’s annual self portraitMay is my birthday month, and so one that always feels a bit more sweet. I celebrated that...
Add some richness and history to your spring picnic basket with honey-filled treats
Or, exploring the many sweet and savory sides of honey
Sweet and sour reflections on the changing seasons
With a shrub recipe, too
An Ode to the Salad Spinner
Some gadgets and recipes will always remind you of a time or place
Sour medicine: We’ve been healing our bodies with vinegar for thousands of years
Plus medicinal vinegar perfume. Yes, really.
On food and Mars, Antarctica, and Early Modern England
Plus a cheese recipe with some unexpected twists
Custard is Everywhere
On your dinner plate and for dessert, too
On sound waves and dinner plates
Pondering on cars, wagon wheels, sounds, and meals