Balancing Work and Joy in Food Work

The practice of preserving foods can come from necessity, but it can also be a creative release, a community resource, and even a revolutionary act. In this interview, we chat with Dr. Julia Skinner about the making of her new book, ‘Essential Food Preserving: The Comprehensive Guide’.

You can find the book here: https://bookshop.org/a/103396/9781635868029

Julia's newsletter on assessing food preserving resources: https://root-kitchens.com/not-all-food-preserving-resources/

And her reading lists, including one with her other books: https://bookshop.org/shop/bookishjulia

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