Fermentation, afternoon tea, and other February notes

I’m a bit radio silent because I’m starting a food history business (more info on that TBA!) and finishing my book manuscript for Rowman & Littlefield’s Food Culture and History series (more info on that TBA too! I have some great ideas for afternoon tea-related events and so many things to share with all of you).

I also have a few other exciting announcements (beyond starting a business and publishing a book which, I know, are already pretty big announcements):

  • Fermentation residency: I’ve been accepted to be a part of this amazing workshop, fermenting food and learning to build outdoor ovens (so I can then build my own in my yard and make all the baked goods). The workshop ends on my birthday, and I can’t think of a better way to spend it! This is especially exciting since the food history business I’m starting will (eventually) also be coupled with a nonprofit, so I can use my business to build connections between people and the past through hands-on food instruction, and bring food-making and art-making skills to parts of our community who might not normally have access to such classes. I’m very excited to learn some new skills in this workshop and to deepen my appreciation of fermented foods so I can use that to inform my work moving forward.
  • Ink making: I’ll be joining my friends from Explore Wildwood, The Homestead Atlanta, and Eventide Brewing again this month for the Wildcraft Palette Curiosity Club. I’ll be talking about ink making using natural pigments (I just finished making an ink with cloves, for example, which smells amazing!) If you’re around on 2/20, come out to Eventide and see us!
  • Common Good 10th anniversary: I am so very excited to be celebrating my colleagues at Common Good for their 10th anniversary this Sunday. They have transformed the lives of so many incarcerated scholars, and bring such a passion to their work. I count myself as very lucky to know Sarah and Bill, and am so happy to have a chance to celebrate them and all they do.

 

 

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