Wildly’s Substack
Wildly CuriousThis substack will be mostly about fermentation and how to prevent food waste. There will be some non-fermentation recipes and other rambling spread throughout. Just a couple generations ago most people would preserve food to last throughout the year. I h
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 19 | Subscribers | Read | wildlycurious.substack.com |
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Latest Issues
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Peanut Noodles
This is entirely different than my usual writing; however, I decided to expand on all cooking. This past weekend, I was hungry and didn’t have much in my house to eat. My go-to food for cooking at home a lot of the time is Asian. I knew I h...
Sauerkraut
While the cooler weather here, this is an excellent time to share this. As a kid, I remember eating beer bratwurst and sauerkraut in Chicago. I don’t remember ever not liking sauerkraut. When I was 21, backpacking around Europe, I stayed at...
Two Ingredient Cocktail Sauce
This is a short one however once I found this out I had to share it.
Orange Cranberry Stilton Compound Butter
I had time to kill before work, and something pulled me to Trader Joe's. I was checking out all the new fall releases and debating whether or not to buy the lunch boxes. I saw the apricot Stilton and the more seasonal cranberry Stilton.
Authors
The writers behind this newsletter.
I’m a chef, fermenter, and forager. I started my cooking journey 18 years ago in a bbq restaurant in Northwest Arkansas. That has led me to so many different places from NYC, Charleston, Nashville, and now Santa Fe.
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