May 28 • 1HR 12M

Your Qs, My As

food/kitchen edition

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Cultivating authenticity in a synthetic world. Ruminations on ancestral food, healthy living, family, connection to the natural world, life, death and this radical little thing called "sovereignty".
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Grumpy Pete. He’s getting more red with black circles around his eyes and nose. He makes me laugh. Little sourpuss.

Thank you, all, for your thoughtful and fun questions. I tried to make this as conversational as possible - script-free, flawed, and unpolished. Just like me. These Q&As are part of my paid subscriber perks, but I’m opening these answers up to everyone this weekend. Hope there’s a useful tidbit or two for everyone.

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The asparagus bits that get cut off for pickling. I fermented these with a salt brine, foraged szechuan peppercorns, garlic, dried chili, and wild grapevine leaves.