Flavor Freaks
Peter, Ellie Markovitch, Kirsten K. Shockey, Melissa Hoffman, JD, Plant RomanceAvid fermenters share their passion and expertise to help everybody cook healthier, more delicious food.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 66 | Subscribers | Read | flavor-freaks.net |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Oil-Cured Fermented Chiles
There are a million kinds of hot sauce and other preserved chile concoctions in the world, and most of them are worth exploring. This method, though, creates something downright sexy—it’s plenty hot, sure, depending on which peppers you cho...
Preserving the Harvest
Today’s guest post is by Ellie Markovitch, a multimedia storyteller and lecturer at the University of Maine Department of Communication and Journalism. She uses food as a starting point for conversations and community building. You can find...
Simply Enjoyed Tin(n)y Fish
In the States, folks generally understand tinned fish as canned tuna that gets dressed with mayo and chopped celery to make a sandwich: a meal of convenience that you’ve probably had for a quick lunch more than once. This was my porthole vi...
Back to Basics #2: Cucumbers Three Ways
Our second video class
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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
Kirsten K. Shockey is a mother and grandmother who is passionate about trees, building wetlands and beavers. Her day job is helping people to make, enjoy and connect with their food. An award-winning author, she can be found @fermentingchange.
Farmer/gatherer, teacher & 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.
Passionate home cook sharing my plant forward plates. Food is emotional.
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