Root: Historic Food for The Modern World
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Our love of food is an ecosystem
April 18, 2022
Exploring the forests and tidepools of our senses and on our plates
Unplated: an interview with Sophie Strand
April 11, 2022
On unseen worlds, storytelling, and what we can learn from roots
The humoral history of modern flavors
$ · April 4, 2022
The lemon on your fish, or vinegar in your BBQ sauce, is rooted in an ancient medical practice
Unplated: An interview with Ralph Marion
March 28, 2022
Placing beer at the center of community building
Taste it All
March 21, 2022
A Synesthete's Guide to Eating Well
Unplated: an interview with Tiah Edmunson-Morton
March 14, 2022
The archive is filled with voices: sometimes, they tell stories we've overlooked for most of history
Synesthesia, The Cookbook
$ · March 7, 2022
Cooking a landscape where bookcases and lamps all have their own taste
Unplated: An interview with Jennifer Billock
February 22, 2022
And the power of diving into in-between spaces
Traces of Use
February 15, 2022
On ephemera and the ghosts of meals past
Unplated: An Interview with K. Anne Amienne
February 8, 2022
On ritual spaces and writing as a sensual, joyful act
Foods to Catch (or Lose) a Lover
$ · February 1, 2022
Plus, a recipe for some very sexy medieval soup
Unplated: An interview with Rose McAdoo
January 18, 2022
Using art and dessert to transform our relationship to the earth
A cake, and a coffee, at the end of the world
January 12, 2022
Spurring change through discovery and play
Meat and Three: Celebrating the Every Day
$ · January 3, 2022
Plus my grandma's meatloaf and sweet potato recipes
Unplated: An interview with artist Coorain
December 10, 2021
Plus an invitation to journal with me
Reflecting: What an Old Cookbook Taught me About Looking Beyond the Walls of My Work
December 1, 2021
Plus a unique holiday pie made with whole apples
A 400 year old banquet
November 22, 2021
2021 has been extra. Your holiday dinner menu should be too.
Unplated: A conversation with classical architect Rene Salas
November 16, 2021
This conversation is the first in the Unplated series, a collection of interviews with folks whose work intersects with food, but who work outside culinary...
Cocoa, Carob, and Corn Fields
November 10, 2021
The power of returning to the things we think we know
Of carob and disappointment
October 27, 2021
How culinary misconceptions kept me away from a drink I love
The recipe as art form
October 12, 2021
Aesthetics of and around food writing
Mourning meals
$ · October 4, 2021
How Living Foods Show up in our Rituals for the Dead
Food as information/object
September 20, 2021
On the subjective, and collective, nature of food
Eating the color wheel
September 6, 2021
On dyed curcurbits, bitter tastes, and false food narratives
Questions about the Oceans
August 27, 2021
On the power of books and machines
Appalachian sour corn
August 16, 2021
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
August 11, 2021
Rethinking the familiar in food and landscape (also: a seaweed ASMR video)
You shall be a sculptor, and butter shall be your medium
$ · August 2, 2021
This block of butter weighs less than a cow, but not by much
Forest friends
July 16, 2021
The ecologies of our kitchens and our homes
Eating our words
$ · July 1, 2021
Or foods that taste like they sound
In Search of Magic
June 14, 2021
On cooking as craft, rather than hobby or occupation
An orchid with a complicated past
$ · June 1, 2021
Vanilla's history, and recipes, can be both sweet and sour
(Im)balance, Birthdays, and Rose Hips
May 11, 2021
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
$ · May 3, 2021
Or, exploring the many sweet and savory sides of honey
Sweet and sour reflections on the changing seasons
April 8, 2021
With a shrub recipe, too
An Ode to the Salad Spinner
April 4, 2021
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
$ · March 17, 2021
Plus medicinal vinegar perfume. Yes, really.
On food and Mars, Antarctica, and Early Modern England
March 8, 2021
Plus a cheese recipe with some unexpected twists
Custard is Everywhere
$ · March 1, 2021
On your dinner plate and for dessert, too
On sound waves and dinner plates
February 23, 2021
Pondering on cars, wagon wheels, sounds, and meals
Love and hot whiskey
February 8, 2021
(and some non-whiskey ideas, too)
Marmalade of quinces red and white
$ · February 1, 2021
Two recipes from 1615 that are just as good today
You deserve some cozy soup
January 25, 2021
Especially one that takes zero effort to prepare
A DIY Pomander recipe, readings, and more
January 12, 2021
Plus new classes: Bogolan (mudcloth) and Appalachian ferments
Nutmeg and Mace: Those spices in the back of your cabinet have a deeper history than you think
$ · January 4, 2021
Also: one free class and one discounted class, just for paid subscribers!
Happy holidays!
$ · December 22, 2020
Plus, your paid subscriber discounts + free class
A tale of two kimchis
$ · December 7, 2020
(ok, one kimchi and one jar of vinegar)
Emergency comfort cheese
November 24, 2020
A recipe we could all use right now
Closing out 2020: Rest and reset
November 20, 2020
Plus mudcloth classes and some fun new projects for early 2021
Historic Food for the Modern World
July 7, 2020
Fermentation and food history
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