The Black Butter Club
Sam Cooper, Huw Richards, Julius FiedlerHey friends. I’m Sam, chef turned farmhand turned fermenter. I write about seeds, microbes, and tasty things, trying to remember what we forgot. If you feel inclined to help me keep doing that (with money) wonderful. If not… rethink that. Or join for free
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 73 | Subscribers | Read | chefsamblack.substack.com |
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| #233 | |
| #250 |
Latest Issues
Recent posts by this newsletter. Browse the email archive.
6 Free Articles For The Holiday Season
Greetings,
Persimmon Cheong | #72
What is cheong? I hear you say.
Making Gotgam at Home
Persimmon. It’s my new favourite fruit. And for so much more than just eating. Belonging to the genus Diospyros, translating roughly as “food of the gods.” Which might sound a little grandiose, but anyone who’s eaten a perfectly ripe astrin...
The Useful Life of a Good Knife
Photo from the Taski workshop
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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.
I am a permaculturalist and author who loves growing, learning, design, and flavour.
Cook. Author of Naturally Vegan. Sharing traditional recipes from around the world that just happen to be plant-based.
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