Reciprocity and creation: Working by hand and by heart to uncover culinary ecosystems

Plus a recipe for raspberry beet jam from my in-progress book

News from the world of my writing life: I'm offering two very special writing workshops this summer:

• Bloom (an 8 week program to start or finish your book)

• Writing Playground (a playful space to expand your writing and build a consistent writing practice that will serve you for the rest of your life).

I'm also taking on just two more private writing clients (and only a handful more intuitive guidance sessions) before my calendar is full for the summer.

If you want an ecosystems-based approach to your work that starts from a place of curiosity and joy, rather than strict schedules and "productivity hacks", I hope you'll reach out.

Raspberry beet jam

Last week, I talked about how adding flowers to my food added layers of complexity not only in terms of flavor, but also how I consider creativity: Both the act of creating, and the creations themselves.

This week, I have a recipe to share from my next book, as flowers and fruits are ripe for the picking (and eating). And some more thoughts on how working with flowers helps me think about reciprocity.

This week's recipe is for raspberry beet jam which, yes, we're a bit past beet season, but you can still get them: And this recipe is so delicious, it's worth holding onto for next spring if you can't find fresh beets where you are.