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.