Do you love to learn new and exciting things, especially about food?
Root’s membership was especially designed for curious, food loving folks, from professional chefs to a new home cook who’s only just learned to make a few simple dishes.
A membership with Root is not a passive experience: Root members get to learn about food history and fermentation, all while creating dishes and participating in experiences that connect them to that history directly.
Members can join either directly through my site, or through Patreon, giving you the flexibility to join the community in whatever way works best for you.
Most importantly, Root membership is all about human connection.
What we eat, and how we eat it, are practices interwoven in a rich tapestry of experiences (individual and community) that make up each of our lives.
When you join Root, you aren’t just learning how to make a cool old recipe.
You’re learning the story of a dish, the story of the people who made it, and ultimately have the chance to see those story interwoven with your own by exploring connections between foods of the past and our modern tapestries of experiences.
A Root membership has plenty of other magical things to offer you, too. Community members also get special treats, just for them, like fermentation workshops, free access to mini-classes, early access to my coaching calendar, and more (I’ve even been known to mail out free pieces of artwork on occasion!)
Root membership is anything but just another email list or event service.
It’s a place to learn, grow, try new things (and sometimes fail!), and in the process learn about past people, places, and foods that have shaped who we are today.
You get a letter in your inbox every first Monday of the month with new historically-inspired recipes, as well as stories connecting those historic foods to our lives in the present day.
You also get:
- Free access to all Root mini classes
- Early access to Root events (like this one with Sandor Katz)
- Discounts on all classes and services
- And much more!
Here are just a few of the topics we’ve covered already:
Turkish breakfast, the first modern cookbook, Cuban pork dishes, side dishes in Soviet Russia, Medieval festival foods, edible and poisonous nightshades, Greek solstice food, star anise in Chinese cuisine, Indian spice blends, Victorian egg dishes, the history of citrus cultivation, and more!
Root members also get to enjoy special collaborations I do with friends in the food world and beyond. In the past we’ve made mead inspired by the legend of Atlantis alongside the Wondersmith, and made foods from Jane Austen novels with the help of former literature professor Sarah Creel.
The variety here is endless, and it’s my hope that these help get your creative juices flowing and help you embark on some exciting new paths while also visiting those dishes and stories that feel like familiar old friends.
A Root membership is way more than just recipes!
Root membership includes all these benefits:
- Monthly emails with recipes and stories about historic foods from around the world
- Free access to Root’s mini classes (like this one on sowans)
- Early access to exciting events (like this event with Sandor Katz and Kirsten Shockey)
- Discounts on all online workshops, including Preserving Abundance
- 10% off all Root’s services, including one-on-one fermentation coaching, research/creative services, consulting, and custom-designed menus
- Free surprises throughout the year, which can include exciting collaborations in the food world and beyond, original artwork, exclusive member virtual hangouts, and more
Ready to join?
Members pay only $5.00 each month, and get access to all the above benefits, with more to be added as Root continues to grow!
There are two ways to start your membership:
Want to join through Root directly?
Are you already a Patreon patron? Become a Root member at the “Button” level or above and you’ll automatically get all the member benefits listed above!
Root offers several other pledge levels on Patreon as well, built to offer a space to engage with food history, fermentation, and community at a range of prices.
Have a question? Get in touch and let’s chat!
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