Holobiont: A Fermented Newsletter
KelseyA newsletter about fermentation, the food industry, and design
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 25 | Subscribers | Read | holobiontt.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
2024 relaunch
Remember me? It’s been almost three (four?!) months since I last wrote which I am very sorry about- I have a good excuse. Over the past three months, I’ve been starting ~anew~ in a new city (and moving back to the US). I joined the team at ...
SOUPY BEANS AND NEW VEGETABLES
A weekly roundup of all the interesting and fermented things I’ve read and consumed this week. Also happy Halloween!!
Tomato Water + how to use it
I took a page from the NOMA Guide to Fermentation to make tomato water this week. It was fun and easy, and everyone who tried it loved it. Tomato water adds this zing of freshness and acidity to your cooking in a way that’s lighter but infu...
WTF does holobiont [holo-by-ont] mean?
This is my best effort to explain the idea of the "holobiont". Holobiont carries a controversial meaning that holds a lot of significance when we consider the state of our world today. This term, revitalized by the esteemed biologist Lynn M...
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Authors
The writers behind this newsletter.
I am simply asking for more cornichons
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