Archive (Page 3) • Root: Historic Food for The Modern World • Buttondown

Unplated: An Interview with Alexandra Jones

November 13, 2023

Cheese, climate change, and time travel

November 8, 2023

The simplest shifts in our writing habits can have the greatest impact

Process Pieces: Shrubs and Bitters primer

$ · November 6, 2023

Making, using, and gifting some favorite infusions

Taste, Sound, and Place

October 30, 2023

Our Sensory Embodiment of What and Where we Eat, Explored through Two Books

Q+A: Setting Boundaries to Protect your Creative Practice

October 23, 2023

Your questions on creating space, answered

October 17, 2023

Want to work with me? I’m available for events, writing projects, and more:I am a regular fixture on event stages from food festivals to women’s herbalism...

Roots and Branches

October 17, 2023

Writing tips and inspiration from a fellow author

Eating at the End of the Earth

October 16, 2023

Sharing the Science of our Changing World through Food and Drink

Unplated: An Interview with Elliot McNally

October 9, 2023

On the intersection of past, present, and future through textiles, color, and archives

October 5, 2023

Recipes to keep and share for health and the harvest season

Process Pieces: Mirin Making

$ · October 2, 2023

Using a Historic Process to Repurpose Cooked Grains

Process pieces: Making technicolor rice

$ · September 29, 2023

My new favorite way to play with my food

Unplated: An Interview with J. Ryan Stradal

September 25, 2023

On The Connection of Place and Words, and Making a Menu of Your Work

Pomegranate Sauerkraut

$ · September 18, 2023

Translating Texture and Color into Magic (plus a book giveaway!)

$ · September 4, 2023

Adventures in Place-Based Writing and Fermenting

Weekend Workshop: Protecting Your Practice

$ · August 29, 2023

Boundary Setting to Support your Creative Practice

The American Chestnut

August 28, 2023

A Shared Longing

The Drink of the Gods

$ · August 21, 2023

An Ancient Multi-Species Collaboration, and a Reflection on Our Own Creative Spirits

Process pieces: Smoked Cherry Jam + Bitters, plus Dried Smoked Peaches

$ · August 15, 2023

I bought a new smoker and filled it with fruit, truly the greatest late summer activity

Unplated: An Interview with Matías Lasen

August 14, 2023

At the intersection of theory, performance art, and fermentation, some real magic is unfolding

A Roudoudous Primer

$ · August 7, 2023

Or, How To Use Up the Seashells from Summer Vacation to Make Candy

Pickling Party is this Saturday!

$ · August 3, 2023

So excited to gather together and create with you!

Process Pieces: Playing with fermentation weights

$ · July 31, 2023

Improvisation and the magic of slowing down

A couple thank you gifts for paid subscribers

$ · July 25, 2023

A free virtual pickling party, plus $50 off Writing Playground

Unplated: An Interview with Justin Tyler Tate

Exploring answers to modern problems, from sustainability to architecture, through interactive art

New paid subscriber bonus material: Herbal and Healing Vinegars online class

$ · July 19, 2023

Hello dear paid subscribers, just a quick note that I've updated our resource folder with the video and transcript of our Herbal and Healing Vinegars class,...

Would you come to a (virtual) pickling party?

ETA: Pickling party is officially happening, this Saturday! Thank you all for your responses, I definitely want to host more of these in the future based on...

Cooking with Ghosts

A Story of Wild Vinegar, Grief, and Home

How I Turned my Writing Practice into a Playground

Plus an Invitation to Write and Explore with me this October

Unplated: An Interview with Tove Danovich

Raising chickens can transform your world in the most unexpected ways

Fruit Salad: Pride of Place, Improvisation, and Play on a Plate

$ · July 3, 2023

Plus my Fruit Salad Playbook, for Making Fresh and Preserved Fruit Salads Throughout the Year

Rooted in Place

Wild Fermentation and a Movable Home

Flowerkraut, tea sauerkrauts and floral pickles: A primer

$ · June 23, 2023

Plus a vibrant, color-changing pickle brine

A pickle brine martini primer

$ · June 19, 2023

What to use, and how, for serendipitous summer cocktails

Pickled green papaya salad

Plus how to use your pickle brine for a savory, spicy martini

Process Pieces: Feta Experiments

The magic of shio koji, plus a sneak peek into recipe developing for my Essential Preserving Handbook

Gratitude and milestones

What's Old is New Again, part 3

$ · May 22, 2023

Recipes from Fannie Farmer

What's Old is New Again, part 2

A revival in popularity for a favorite recipe format

What's Old is New Again

Recipe Writing, and Use, as a Subjective Art

Road Food, Community Food

$ · May 1, 2023

Tarhana Is a Fermented Soup Powder with a Storied Past

On Our Fermented Lives

Thoughts on Books, and Fermentation Past and Future

Join me on Notes

Trying something new, and a new way to connect with you

Unplated: An Interview with Riina Hannula

On the limits of dichotomies, fermentation, and the human as holobiont

Starfruit Salad

On weekdays and the necessary wonderfulness of planning ahead

Eating the Flood

$ · April 3, 2023

Making a Menu Around a Storm

Practical low waste tips

Simple shifts for more sustainable cooking

Green Goddess Dressing

Experiencing the Changing Seasons through the Senses

Shifting Habits

Using Traditional Foods to Imbue Joy into the Low Waste Conversation

Unplated: An Interview with Trevor Ring

On microbes, music, and the power of fermentation education