A Roudoudous Primer
Or, How To Use Up the Seashells from Summer Vacation to Make Candy
Pickling Party is this Saturday!
So excited to gather together and create with you!
Process Pieces: Playing with fermentation weights
Improvisation and the magic of slowing down
A couple thank you gifts for paid subscribers
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
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
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
Plus a vibrant, color-changing pickle brine
A pickle brine martini primer
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
On Turning 40
Gratitude and milestones
What's Old is New Again, part 3
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