My personal Substack
Soy un quesero que elabora con leche cruda recién ordeñada y con técnicas antiguas naturales en Uruguay
I am a natural cheesemaker who teaches how to make cheese from Uruguay, South America
The number of free subscribers for Martin’s Substack over time since it was added to the directory.
A thinking person’s guide to food and place by James Beard nominated writer and photographer Nicholas Gill.
A real-time traditional food conservation project for the active remembering, revival and perpetuation of our disappearing food heritage
Dispatches from global explorations of cheese, dairying, and pastoral traditions, every Friday.