Milk Trekker
Trevor WarmedahlDocumenting global traditions of cheese, dairying, and pastoralism……Sharing natural cheese methods and lessons from the Sour Milk School…. Making milk Sacred again
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 78 | Subscribers | Read | milktrekker.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Origins, part 3: Fruition Farms, the San Juans, and road trips around the west.
> Back in September, I posted Part One and Part Two of what I am calling “the origins series”, which tells the backstory of how I ended up doing the cheese travel trips of the last 5 years. The series will have many more episodes In the com...
Maiz Nation: Whiskey in Oaxaca.
The previous three posts have covered fermented beverages with a long history in Oaxaca: tepache, pulque, and mezcal. I can’t wrap up this discussion without talking about corn, the foundation of a diet here that stretches back thousands o...
Mezcal makes you sober
Busy work at Lalocura, with agave fiber being removed post-distillation.
Pulque: a fermented agave sap beverage of Mexico.
Ale uncovers the base of an agave that is on its last legs.
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Authors
The writers behind this newsletter.
Nomadic cheesemaker who is traveling while studying grazing practices and milk fermentation globally. Volunteer, teacher of natural cheesemaking, extreme omnivore.
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