Root: Historic Food for The Modern World
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Building a Low Waste Pantry
$ · March 6, 2023
My tips for what to stock, and how to use it, to streamline your cooking practice
Herbal and Healing Vinegars
$ · February 20, 2023
Notes from our class to inspire you in the kitchen
New Year, New Creative Exercises
February 13, 2023
The writing prompts I keep turning to again and again
Ketchup
$ · February 6, 2023
A savory history rooted in fish sauce, revisited through an old cookbook
Teasmade: A Love Story
January 30, 2023
On Ritual and Centering Ourselves
On New Years
January 23, 2023
Looking Back, Looking Ahead
Unplated: An Interview with Sarah Bradley
January 16, 2023
Food for love, food for health
Herbal Infused Vinegar
$ · January 9, 2023
A Recipe + A Note of Gratitude
Cakes of Peace and War
$ · January 2, 2023
Plenty and Want, and Baking as a Creative, Generative Act
On Identities
December 26, 2022
A Fermentative Community and Finding Home
Unplated: An Interview with Brandy Hall
December 19, 2022
On the art of creating an environment that can feed all of us
Unplated: An Interview with Lucien Zayan
December 12, 2022
On Nafas, creativity, and bringing our big dreams to life
Balance
$ · December 5, 2022
A reflection on travels and broadening our palates
Unplated: An Interview with Sean Nash
November 28, 2022
Seen + unseen forces in our art and on our plates
Food Writing as Craft
November 21, 2022
Sustainability, Joy, and Community (plus my kimchi caramel corn recipe!)
Unplated: An interview with Heather Wall
November 14, 2022
Cultivating a sense of wonder while exploring the natural world
A pickle recipe round-up
$ · November 7, 2022
Some of my favorites for restaurant and home kitchens
Favorite newsletters for food and beyond
October 31, 2022
an autumn reading list
Q+A: Lactofermentation basics
October 24, 2022
I'd love to hear your fermentation questions!
What is Food Information?
October 17, 2022
Beyond pages and screens, information and food connect to every aspect of our lives
Unplated: An Interview with 3 Js and a G
October 10, 2022
Meetings over beers, an unexpected collaboration, and lifelong friendship
Storied apples
$ · October 3, 2022
Folklore, myth, and real life as mythology
Unplated: An interview with Roqué Marcelo
September 26, 2022
On community, identity, and place, and the power of storytelling in film
On Eating in Alaska
September 19, 2022
(In)dependence and Intention
Unplated: An Interview with Nickawanna Shaw
September 12, 2022
On philosophy, health, and identity, and the power of a good fridge clean-out
Mindful eating
$ · September 5, 2022
Subversion and affirmation, tradition and surprise
Q+A: Using my PhD to Build a Career Beyond Academia
August 29, 2022
Answers to frequently asked questions: please add your own in the comments!
Q+A: What are your favorite newsletters?
August 24, 2022
foraging for redcurrants in Wrangell-St. Elias, AlaskaFor a new newsletter segment, I’m sending around occasional Q+As. Some will be a chance for me to learn...
Unplated: An interview with Cheryl Paswater
August 22, 2022
Life at the intersection of fermentation, art, and medicine
Notes from a Walk
August 15, 2022
Mapping home through the flavors of wild plants
Paid Subscriber Benefits
$ · August 15, 2022
Links to Your Free Classes and Resources
Unplated: An interview with Marika Hamahata Sato Clymer
August 8, 2022
On energetic ecology, the body, and an expansive connection with food
Jar: A Love Story
August 5, 2022
Made of mountains and our own ingenuity, the jar is a symbol of what is and what’s possible
Les Diners de Gala
$ · August 1, 2022
The Cookbook as Performance/Art
Unplated: An interview with Denise Landis
July 25, 2022
Material culture and the traces of use we leave behind
In Praise of Simplicity
July 18, 2022
The Power of Going Back to Basics
Unplated: An Interview with Biswamit Dwibedy
July 11, 2022
Ekphrasis, erasure, and the power of a diner to shape our words
The Foraging Origins of Booze
$ · July 5, 2022
On Eating and Drinking the Seasons
Unplated: An Interview with Missing Witches
July 1, 2022
On power dynamics, magic, and food as weapon and liberation
Gardening with Hildegard
June 27, 2022
World Building with a Medieval Nun
Tasting the earth
June 20, 2022
Finding new flavors in familiar foods
Unplated: An Interview with Liz Williams
June 13, 2022
On leading an interdisciplinary life, from law to museums to podcasting and beyond
The best oysters in the world
June 6, 2022
An intergenerational food ecology
Magic/k
$ · June 6, 2022
the messiness of language and the culinary (dis)connections of spiritual work and sleight of hand
Unplated: An Interview with Heather Hanus
May 30, 2022
How can farmers' markets help us envision a more just and equitable world?
Unplated: An Interview with Narinder Bazen
May 23, 2022
Connecting food and play with end of life care
Theory and practice
May 15, 2022
The interplay between kitchen and page
Unplated: An Interview with Carolyn Tillie
May 9, 2022
On aphrodisiacs, food as art, and hands-on history
Bitter
$ · May 2, 2022
Lessons from a Misunderstood Taste
Unplated: an interview with Lauren Vogelbaum and Anney Reese
April 25, 2022
On the power of podcasting across genres
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