A twice-monthly newsletter about home cooking, gardening, and entertaining.
Soft and rude. Designer and creative director.
The number of free subscribers for Home Food over time since it was added to the directory.
Iām a plant-based chef in the Hudson Valley, and I write about cooking as a form of creative expression and a way to connect with our communities and ecosystems. I send out biweekly essays and interviews as well as recipes for paid subscribers.
Essays, criticism, and interviews on food, culture, and media sent out on Monday morning. Subscribers receive every post in full, are invited to join the weekly Salon and Desk Book Club, and much more.
I work as a private chef with a small family on their organic farm, deep in the countryside of rural England. I make vinegar, forage, preserve, smoke and ferment the ingredients around me and am the guardian of two rather obstinate honeybee colonies.