Hermann
Julius Fiedler, Sam CooperCooking traditional dishes from around the world that just happen to be vegan.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 31 | Subscribers | Read | hermann.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Guest Post: Turşu – Türkiye’s Most Popular Wild Ferment
A side dish that changes with the seasons
A Guide to Ethiopia's National Dish - Injera
Fermented teff flour flatbreads for a traditional Yetsom Beyaynetu
Eating My Way Through İzmir
In case you haven’t seen it yet (cause let’s be honest, I wasn't exactly quiet about it on my other social channels), I recently released a new YouTube episode. In this one, I visited İzmir, a large city as well as province along Türkiye’s ...
Ethiopian Feast - A Traditional Yetsom Beyaynetu
Spiced Red Lentils, Collard Greens, Chickpea Flour Stew, Spiced Veg and a Fiery Tomato Salad
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Authors
The writers behind this newsletter.
Cook. Author of Naturally Vegan. Sharing traditional recipes from around the world that just happen to be plant-based.
Chef, fermenter, gardener, and author. I spend most of my time at the farm or in the kitchen, accompanied by my trusty camera.
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