Real food from a real kitchen.
The cookbook for people who believe nourishment is an act of resistance. Traditional foodways, ancestral nutrition, and recipes from a homestead where the broth is always on and the butter is always real.
This book comes from a 16-acre homestead in Oregon where the chickens are loud, the gardens are ambitious, and dinner is a daily practice of paying attention. It's the food I feed my daughter. The food I grew up learning to make from midwives in Guatemala and herbalists in Hawaii and grandmothers who never measured anything because they didn't have to.
Butter, Broth & Bubbles is organized around three foundations: fat, bone, and fermentation. Not because these are trendy — because they're ancient. Because your grandmother's grandmother knew that butter made everything better, that broth healed what rest alone couldn't, and that a kitchen without something bubbling on the counter was a kitchen missing its heartbeat.
The recipes are simple, seasonal, and designed for real life — which means they work when you have two hours and when you have twenty minutes. There are notes in the margins. Stories between sections. The kind of asides that happen when someone is cooking and talking at the same time, because that's how food wisdom has always been passed down.
This first edition is text-focused. The food photographs are yours to take — in your kitchen, with your hands, under your light. The next edition will include them.
Page 33. The line that brought you to the kitchen.
Not quite. Go back to page 33.
You're inside now. This is where the real conversation about food, nourishment, and resistance happens.
A recipe that didn't make the final cut — not because it wasn't good, but because it was too weird to explain to someone who hasn't tasted it. You'll understand when you make it.
The next edition features real kitchens from real readers. Your counter. Your cast iron. Your light. Submit a photo and your kitchen might end up in the book.
Submit a PhotoWhat I'm cooking right now, what's growing in the garden, and how the recipes in the book shift with the seasons. Updated quarterly.
Substitution questions. Fermentation troubleshooting. "Is my broth supposed to look like this?" Send it. I'll answer.
AskFood is where this all started for me — the first act of reclaiming my health, my body, my life after everything fell apart. If you're feeling that pull toward something deeper, there's more.
Hot Stuff is the warm drinks companion to this book. The Ground is ongoing community. And The Signal is 1:1 mentorship for when the kitchen was just the beginning.