Road Food, Community Food
Tarhana Is a Fermented Soup Powder with a Storied Past
On Our Fermented Lives
Thoughts on Books, and Fermentation Past and Future
Join me on Notes
Trying something new, and a new way to connect with you
Unplated: An Interview with Riina Hannula
On the limits of dichotomies, fermentation, and the human as holobiont
Starfruit Salad
On weekdays and the necessary wonderfulness of planning ahead
Eating the Flood
Making a Menu Around a Storm
Practical low waste tips
Simple shifts for more sustainable cooking
Green Goddess Dressing
Experiencing the Changing Seasons through the Senses
Shifting Habits
Using Traditional Foods to Imbue Joy into the Low Waste Conversation
Unplated: An Interview with Trevor Ring
On microbes, music, and the power of fermentation education
Building a Low Waste Pantry
My tips for what to stock, and how to use it, to streamline your cooking practice
Herbal and Healing Vinegars
Notes from our class to inspire you in the kitchen
New Year, New Creative Exercises
The writing prompts I keep turning to again and again
Ketchup
A savory history rooted in fish sauce, revisited through an old cookbook
Teasmade: A Love Story
On Ritual and Centering Ourselves
On New Years
Looking Back, Looking Ahead
Unplated: An Interview with Sarah Bradley
Food for love, food for health
Herbal Infused Vinegar
A Recipe + A Note of Gratitude
Cakes of Peace and War
Plenty and Want, and Baking as a Creative, Generative Act
On Identities
A Fermentative Community and Finding Home