Unplated: An Interview with Alexandra Jones
Cheese, climate change, and time travel
Paint one wall
The simplest shifts in our writing habits can have the greatest impact
Process Pieces: Shrubs and Bitters primer
Making, using, and gifting some favorite infusions
Taste, Sound, and Place
Our Sensory Embodiment of What and Where we Eat, Explored through Two Books
Q+A: Setting Boundaries to Protect your Creative Practice
Your questions on creating space, answered
Work with me
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
Writing tips and inspiration from a fellow author
Eating at the End of the Earth
Sharing the Science of our Changing World through Food and Drink
Unplated: An Interview with Elliot McNally
On the intersection of past, present, and future through textiles, color, and archives
Fire Cider
Recipes to keep and share for health and the harvest season
Process Pieces: Mirin Making
Using a Historic Process to Repurpose Cooked Grains
Process pieces: Making technicolor rice
My new favorite way to play with my food
Unplated: An Interview with J. Ryan Stradal
On The Connection of Place and Words, and Making a Menu of Your Work
Pomegranate Sauerkraut
Translating Texture and Color into Magic (plus a book giveaway!)
Out of Office
Adventures in Place-Based Writing and Fermenting
Weekend Workshop: Protecting Your Practice
Boundary Setting to Support your Creative Practice
The American Chestnut
A Shared Longing
The Drink of the Gods
An Ancient Multi-Species Collaboration, and a Reflection on Our Own Creative Spirits
Process pieces: Smoked Cherry Jam + Bitters, plus Dried Smoked Peaches
I bought a new smoker and filled it with fruit, truly the greatest late summer activity
Unplated: An Interview with Matías Lasen
At the intersection of theory, performance art, and fermentation, some real magic is unfolding