Root is for curious eaters who want the stories behind their food. Root offers inspiration, information, and thoughtful dives into food-related issues, plus original illustrations, from author and food historian Dr. Julia Skinner.

Why subscribe?

A subscription includes monthly subscriber-only emails, but a lot more too. When you subscribe you get:

  1. Monthly newsletters with recipes and stories about historic foods and ferments

  2. Free access to Root's mini classes (like this one on sowans, a special dish made with fermented oats)

  3. Early access to exciting events (like this event with Sandor Katz and Kirsten Shockey)

  4. 10% discount on all online workshops, including Preserving Abundance

  5. 10% off all Root's services, including one-on-one fermentation coaching, research/creative services, consulting, and custom-designed menus

  6. Occasional bonus discounts for subscribers only, on online classes and more, up to 50% off

  7. Free surprises throughout the year, which can include exciting collaborations (like these Atlantis-inspired recipes), original artwork, exclusive member virtual hangouts, and more

Paid subscription

For $5 a month you get all the above, plus the emails sent to free subscribers.

Free subscription

Free subscribers get occasional emails with upcoming events, tips/ideas (and the occasional recipe), musings on fermentation and food history, and more.

Subscribe to 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.


Musings on fermentation, history, nature, writing as practice, and the everyday magic of our creative lives, for insatiably curious, hungry readers who like to make as much as they like to think.