Root: Historic Food for the Modern World

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Process pieces: Making technicolor rice
My new favorite way to play with my food
 • 
Julia Skinner
2
Unplated: An Interview with J. Ryan Stradal
On The Connection of Place and Words, and Making a Menu of Your Work
 • 
Julia Skinner
2
Pomegranate Sauerkraut
Translating Texture and Color into Magic (plus a book giveaway!)
 • 
Julia Skinner
4
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The Drink of the Gods
 • Julia Skinner
Process pieces: Smoked Cherry Jam + Bitters, plus Dried Smoked Peaches
 • Julia Skinner
2
Flowerkraut, tea sauerkrauts and floral pickles: A primer
 • Julia Skinner
Process Pieces: Feta Experiments
 • Julia Skinner
1
A Roudoudous Primer
 • Julia Skinner
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Out of Office
Adventures in Place-Based Writing and Fermenting
 • 
Julia Skinner
Weekend Workshop: Protecting Your Practice
Boundary Setting to Support your Creative Practice
 • 
Julia Skinner
The American Chestnut
A Shared Longing
 • 
Julia Skinner
4
The Drink of the Gods
An Ancient Multi-Species Collaboration, and a Reflection on Our Own Creative Spirits
 • 
Julia Skinner
Process pieces: Smoked Cherry Jam + Bitters, plus Dried Smoked Peaches
I bought a new smoker and filled it with fruit, truly the greatest late summer activity
 • 
Julia Skinner
2
Unplated: An Interview with Matías Lasen
At the intersection of theory, performance art, and fermentation, some real magic is unfolding
 • 
Julia Skinner
4
A Roudoudous Primer
Or, How To Use Up the Seashells from Summer Vacation to Make Candy
 • 
Julia Skinner
Root: Historic Food for the Modern World
Root: Historic Food for the Modern World
Rediscovering the magic of everyday life through food, nature, and the creative process, plus recipes, writing tips, and stories By Dr. Julia Skinner.
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Root: Historic Food for the Modern World

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