Archive - Holobiont: A Fermented Newsletter

Tomato Water + how to use it

Plus a weekly round up of funky stuff

Oct 23, 2023 •

WTF does holobiont [holo-by-ont] mean?

A timely question for a complicated time

Oct 16, 2023 •

I call them french press moments

chef wear cozy chic and giardiniera are the vibe

Oct 9, 2023 •

Funky things all arounds us + botching it

I love the word botch. Gonna use it more.

Oct 2, 2023 •

July 2023

On white asparagus

Asparagus brotherhood, asparagus art, asparagus lacto-fermented. Thank you asparagus.

Jul 11, 2023 •

June 2023

Notes on Marx's metabolic rift + fermented celery

Questioning capitalism is best served with fermented celery

Jun 9, 2023 •

May 2023

It's everything & everywhere

The last five months of food. Old microbes feeding new ones.

May 29, 2023 •

On symbiotic vineyards + bottling 2,000 bottles of wine by hand

Solo-ing tuscany

May 15, 2023 •

Not fully fermented but not NOT fermented

May 8, 2023 •

0:13

April 2023

A verb: Kimchi-ing + how I like to kimchi in Denmark

Apr 24, 2023 •

On fermenting Rhubarb + Scandinavian Sun

How to ferment rhubarb + Scandinavian things

Apr 17, 2023 •

February 2023

This is Holobiont: A Fermented Newsletter.

Feb 8, 2023 •

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