Baking with radical imagination. Essays, interviews and recipes using regenerative ingredients in the Hudson Valley.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 409 | Founded | 5 years ago | Last Issue | 10 days ago |
| Active | |||||
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Cider Freaks
This was me, driving back from Toronto to Kingston via the Finger Lakes, picking up ciders along the way
I discovered Golden Russet soon after moving to Kingston. It’s the ideal country diner/grocery/general store: hand-painted sign over t...
Baking with integrity in the orange light of a world on fire
The blurry yellow light that leaks through the kitchen windows when the AQI is high makes for the best food photography. Shadows are diffuse and everything has a dreamy sunset quality to it like in the flashback sequence of an action movie...
Rice Bowls All Summer Long
A Template and a Recipe
Summer is not for long cozy days in the kitchen cooking a pot of beans while you bake bread. Summer means taking the kids swimming after school and driving home ten minutes before dinner time and somehow getting a c...
I Don't Know How To Garden
The buckwheat is beginning to flower!
I’m terrible with plants, or so the story has always gone. I grew up in a house ringed with trimmed green lawn and nothing edible except the indestructible mint patch that had conquered an area underne...
Alliumphilia
Onions flowering in the allium garden
I learned recently that garlic can’t reproduce without us. It happened a few thousand years ago, when humans took over its propagation by replanting the cloves. It was no longer worth it to the plant t...
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Authors
The writers behind this newsletter.
Kate is a Hudson Valley-based chef and writer based who gets excited about local grains and weird desserts. She shares her creations through the micro-bakery RAY BAKE, as well as essays and recipes through her newsletter kateray.substack.com.
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