May 28, 2022 • 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".
Episode details
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.