Root is for curious eaters who want the stories behind their food, by cookbook author, fermenter, culinary educator, and food historian Dr. Julia Skinner.
Expect recipes, historical deep dives, fun food-adjacent essays, and the occasional surprise.
Why subscribe?
A subscription includes monthly subscriber-only emails, but a lot more too. When you subscribe you get:
Regular newsletters with recipes and stories about historic foods and ferments, plus interviews, reading lists, and more.
Bonus discounts on culinary classes, early access to events, and other goodies.
Occasional surprises, like subscriber-only classes or events.
Paid subscription
I have paused paid subscriptions on Substack: Please visit root-kitchens.com to see where I’m writing now!
Free subscription
Free subscribers get occasional emails with upcoming events, tips/ideas (and the occasional recipe), musings on fermentation and food history, and more.
