Hi, I'm Sam, a chef turned gardener, fermenter & author. I write practical fermentation and cookery recipes, & seasonal essays on flavour, culture & the living world from a small farm in West Wales.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 102 | Founded | 2 years ago | Last Issue | 12 days ago |
| Active | |||||
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chefsamblack.substack.comLatest Issues
Food as Medicine
For me, food and health have always been two sides of the same coin. I spend my life growing things, cooking them, fermenting them and thinking about what I might do differently next time, so the question of what happens when we actually ea...
Three Ways to Use Corn Cobs
Investigations into corn cob and kōji syrup, corn cob soup, and corn cob cheong by Chef Briana Kim
Waste ye not a precious cob.
How Mustard and Wasabi Keep Mould and Kahm Yeast at Bay
A Fermented Tomato Turşu Recipe and an Almost Immortal Bread Roll
I first came across this idea during a conversation with Haruko Uchishiba, my friend and koji mentor, after she uncovered the top of a miso crock to reveal a completely smoo...
The Endangered World of Traditional Yoghurt
Sam here, briefly, before I hand you back over to , better known as the Milk Trekker.
Earlier this week I introduced Trevor properly through our interview, where we talked about his extraordinary life travelling amongst cheesemakers, pasto...
Meet the Milk Trekker: A Life Among Living Cultures
This week, I have a very special guest who has agreed to write an article for us. When I first came across the work of Trevor Warmedahl, also known as Milk Trekker on social media, I couldn’t quite work out how this mythical being had manag...
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Authors
The writers behind this newsletter.
Chef, fermenter, gardener, and author. I spend most of my time at the farm or in the kitchen, accompanied by my trusty camera.
Nomadic natural cheesemaker documenting dairy pastoralism and milk fermentation while traveling, volunteering, and teaching. Author: Cheese Trekking
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