Root https://validator.w3.org/feed/docs/rss2.html You deserve some cozy (fermented vegetable) soup Welcome! Bog Butter Synesthesia, The Cookbook Theory and practice Creative Ferments: Your March Recipe Round Up includes early access to recipes from Essential Food Preserving plus Chili-lime sauerkraut, fermenting with flowers, and more There is still another way to preserve an egg Flowerkraut, tea sauerkrauts and floral pickles: A primer When the Excess is the Point: On Food Waste Want to take my new food preserving class? Open this newsletter for access I wrote not one but TWO new books (plus a recipe I’ve been making since undergrad) The privilege of stillness Foods to Catch (or Lose) a Lover Quick poll Want to come on a writing + culinary retreat with me? Unplated: An interview with Cheryl Paswater Notes from a Walk Unplated: An interview with Marika Hamahata Sato Clymer Peep(s) Show Jar: A Love Story Unplated: An interview with Denise Landis Reading list: Small wonders and falling back in love with writing  In Praise of Simplicity Unplated: An Interview with Biswamit Dwibedy Mugwort: Magical and Mundane Unplated: An Interview with Missing Witches Gardening with Hildegard Tasting the earth Unplated: An Interview with Liz Williams The best oysters in the world Unplated: An Interview with Narinder Bazen Unplated: An Interview with Heather Hanus Unplated: An Interview with Carolyn Tillie Unplated: an interview with Lauren Vogelbaum and Anney Reese Our love of food is an ecosystem Unplated: an interview with Sophie Strand Unplated: An interview with Ralph Marion Taste it All Unplated: an interview with Tiah Edmunson-Morton Unplated: An interview with Jennifer Billock Traces of Use Unplated: An Interview with K. Anne Amienne Unplated: An interview with Rose McAdoo A cake, and a coffee, at the end of the world Unplated: An interview with artist Coorain Reflecting: What an Old Cookbook Taught me About Looking Beyond the Walls of My Work A 400 year old banquet Unplated: A conversation with classical architect Rene Salas Cocoa, Carob, and Corn Fields Of carob and disappointment