Up There The Last
Max JonesA real-time traditional food conservation project for the active remembering, revival and perpetuation of our disappearing food heritage
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 21 | Subscribers | Read | uptherethelast.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
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.
THE MORTALITY OF CHEESE // Part One: We are what we eat, we are what we make
Herding and making natural lactic cheeses in the dry region of Provence in southern France reminds me that real food is ephemeral and as mortal as its maker.
WHERE HAVE YOU BEEN, WHAT HAVE YOU SEEN? // Smoked Irish Wild Atlantic Salmon PART TWO
A story of I when I went draft net fishing for wild Atlantic Salmon with the fishers of the munster Blackwater and smoked the catch on a hill in West Cork.
WHERE HAVE YOU BEEN, WHAT HAVE YOU SEEN? // Smoked Irish Wild Atlantic Salmon PART ONE
A story of I when I went draft net fishing for wild Atlantic Salmon with the fishers of the munster Blackwater and smoked the catch on a hill in West Cork
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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.
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