Up There The Last
Max Jones, Trevor WarmedahlA real-time traditional food conservation project for the active remembering, revival and perpetuation of our disappearing food heritage
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 23 | Subscribers | Read | uptherethelast.substack.com |
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METHODS OF THE MOUNTAIN // Part Two: Copper, Slate, Wood and Stone
On the mountain my friends finish milking by massaging rendered fat into the teats to moisten them and provide an effective barrier against fly-bites, which makes for easier milking. It works.
METHODS OF THE MOUNTAIN // Part One: You Are The Goat
Where I've been, where I'm going, a new excursion into the mountain and how it's all Up There and Out There. A manifesto and invitation to join a rising wave.
THE MORTALITY OF CHEESE // Part Three: The Fly is Life
The scent of sticky lanolin on my hands from the udder of a Sardinian ewe teaches me the value of life itself in a visit to makers of a natural starter sheep's cheese in Provence
THE MORTALITY OF CHEESE // Part Two: Out of sight, out of rind
Herding goats in Provence and making natural cheese with the François and Vanessa Masto gets me thinking about belonging, provenance and that cheese is as finite as it maker.
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Authors
The writers behind this newsletter.
Writer, photographer, food producer and transhumance guide, I started this to create a collection of the inherently sustainable ways we used to do things that I come across on my adventures, so they do not go lost. A book is in the works.
Nomadic natural cheesemaker documenting dairy pastoralism and milk fermentation while traveling, volunteering, and teaching.
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