When life hands you fish skins, make art
The long-awaited fish skin parchment tutorial (plus ASMR video)
Curing, drying, smoking
On remembering a culinary language I don't often speak
How to use six mangoes
Recipes to honor this fruit from pit to peel
Reader survey results
Your feedback on this newsletter (and where we're going next)
Towering Giants and Secret Highways: A Reading List about Forests
Plus my favorite ways to bring the magic of trees into your kitchen
Enchantment
As practice, as interconnection (plus a special announcement)
Foraging best practices
My expanded list of practices for respecting the planet while gathering food (and having fun while you do)
There is still another way to preserve an egg
This time, using preserved lemons
There's more than one way to preserve an egg
Here are four of my favorites
Our Collective Fermented Lives
On writing history where people aren't at the center
Deep diving into first drafts: Our Fermented Lives
My first-ever share of the complete research drafts from my book, footnotes and all
In Praise of Plants:
A reading list for eating plants, and thinking about plant-based food
Process Pieces: Mirin Making Part 2
An update on my mirin experiments from yesteryear
The Best Form of Flattery? The Limitations of Imitation Meat
Plus my recipes for freezer-friendly lion's mane cutlets and mushroom jerky
Readings on the origins of things
Plus a recipe for smoked strawberry-poblano sauce that's perfect for your summer cookout
Reciprocity and creation: Working by hand and by heart to uncover culinary ecosystems
Plus a recipe for raspberry beet jam from my in-progress book
My macro- and micro- food writing life
Fitting the universe into a jar, or onto a page
A Celebration of Place
My summer fermentation workshop in the woods, with zines and wild plants, is a dream come true
Preserving Abundance
Preservation and Fermentation Books for your Summer Harvest
The Forests Beneath our Feet
A Reading List on Fungi (and a birthday gift for you)