
This 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.
| Platform | Pricing | Only paid issues | Publishes | Twice weekly | |
|---|---|---|---|---|---|
| Issues | 21 | Subscribers | Read | wildlycurious.substack.com |
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A marinade inspired by Brian Baxter and The Catbird Seat
Fish sauce chile condiment you will fall in love with
Perfect pantry meal when you don’t have much
If you haven’t made your own you should
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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