as we eat journal | HARVEST edition
October, 2023 | Journal #001
Letter from the Editors
You may have noticed that things look slightly different in the As We Eat Journal! From today, we are serving up a monthly journal of stories and favorite features touching on a theme.
The theme of this inaugural edition of the reimagined As We Eat Journal is HARVEST. That word evokes not only the autumnal season and the culmination of a season’s worth of planting and cultivation but also a sense of gathering the necessary ingredients that sustain us through a time when animals and seeds hibernate to prepare for a new cycle.
The As We Eat Journal (as well as the podcast) is a significant labor of love - for food, conversation, and community. We both grew up in homes where some of the work (and the art) of being a family occurred in the kitchen and at the family table, and we have worked hard together to nurture the stories we tell with light, love, and joy.
As a cherished part of our culinary community, here's what we’ve cooked up for you:
All Subscribers: As part of our promise to dish up delectable content to tantalize your taste buds, all our subscribers will enjoy the As We Eat podcast, savory show notes, and unlimited access to The Heritage Recipe Project section of the Journal.
Patron Subscribers: We've prepared some special perks just for you. You'll gain access to beautifully crafted, printable illustrated recipe cards from The Heritage Recipe Project, providing you with a tasty connection to our culinary heritage. Additionally, you'll be entitled to exclusive discounts in our upcoming As We Eat Marketplace, making it easier for you to explore unique culinary finds. You’ll also enjoy full access to all sections and archives of the Journal, allowing you to dive deep into the sumptuous treasure trove of articles, stories, and knowledge.
As a way to celebrate the debut edition, we are making HARVEST available to all subscribers. We’ve also cooked up two special offers for those of you who would like to partake in the perks as a patron subscriber. Enjoy 20% off of your yearly subscription OR choose our BuyOneGiftOne offer, enjoy the Journal and gift a subscription to a friend.
We’re just giddy about this new direction for the As We Eat Journal and hope you enjoy reading and feel inspired to share with a friend or two. Thanks for helping our community grow.
Sincerely,
In this edition:
If you missed last month’s podcast episodes…
EP 67 Much Ado about Sioux: (Re)discovering America’s indigenous foods with Chef Sean Sherman
Listen now (24 mins) | It seems that the faster and more urban our lives grow, the more we seek ways and means to “return” to our roots - including the foods we eat. Realizing that he knew very little about the foodways of the Oglala Sioux community where he was raised, Chef Sean Sherman began the task of researching and sharing the ways and means of food indigenous to North …
EP 68 Sowing Traditions: Three Sister's Mash
Listen now (25 mins) | Food uniquely bridges our history and culture, bearing stories of resilience, connection, and sustenance across generations. Today, we dive into the flavors and heritage of The Sioux Chef's Indigenous Kitchen through a recipe that spotlights three indigenous ingredients woven into a rich tapestry of ancestral foodways.
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Do you have a great idea 💡 for a show topic, a recipe 🥘 that you want to share, or just say “hi”👋🏻? Send us an email at connect@asweeat.com
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Congratulations on the new format!