Why subscribe?

Yes, there are a million food Substacks to subscribe to! Yes, my bandwidth to absorb more and more content is growing smaller, too! That’s precisely why I’ve chosen to devote my own time to some of those last remaining gentle rhythms: those hand built and tenderly loved foods and fermentation and foraging and more that offer a chance for some stillness and reflection amidst it all. Here are some things I’m enamored with right now and will be writing about. Maybe you’re interested in some of these too?

• regional foodways

• tea

• fermentation

• foraging

• the intersection of fine dining and traditional foods

• food made with love; food that makes you teary-eyed

These kind of studies don’t make money in the traditional sense because they generally aren’t, by their nature, extractive. To study and share these foods and techniques is an effort to preserve them and to highlight the people behind them, and a little bit of financial support to help me keep doing that goes a long way.

Much of this content will be free—that feels more in line with the spirit of what I’m trying to do—but paid subscribers will get some extra bonuses:

• access to cookbooks and recipes from my workshops

• first access to tea and other wares brought back from my travels

• All city guides, plus full access to the publication archives.

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