Flavor Freaks
Peter Barrett, Ellie Markovitch, Melissa Hoffman, JDAvid fermenters share their passion and expertise to help everybody cook healthier, more delicious food.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 84 | Subscribers | Read | flavor-freaks.net |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Fermented Herb Sauce
As a follow-up to the yogurt post, I wanted to talk about this sauce that I make a lot. Since spring lurks around the corner, ready to mug us with verdant splendor, knowing how to preserve herbs can come in pretty handy. Drying works well f...
Light on Yogurt
Yogurt is incredibly easy to make. You bring a pot of milk to 180˚F/82˚C to pasteurize it, then cool it to around 110˚F/43˚C, stir in a spoon or two of some store-bought yogurt or a yogurt culture, jar it, and then hold it at that temperatu...
Oatmeal-Raisin Miso
On Kojicon’s last day I joined chefs Jeremy Umanski and Ernest Foundas for some practical applications of koji in cooking. My portion focused on oatmeal, because I’ve spent some time digging into its potential on both the sweet and savory e...
Nerd Alert
New gear!
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Authors
The writers behind this newsletter.
Home cook turned pro, dedicated to helping people connect more deeply with their culinary imaginations.
Multimedia, storyteller, lecturer at University of Maine Department of Communication and Journalism. I use food as a starting point for conversations and community building. #storycooking @elliemarkovitch @fermentation_friday
Farmer/gatherer, food systems researcher, & plant-centered chef tending wildlife habitat, forests, & fields.
Co-author of Koji Alchemy & world-renowned culinary explorer of mold-based fermentation, helps cooks & artisans build larders & leverage age-old methods to reduce waste. Welcoming all experience levels to share knowledge & exchange ideas.
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