Honest Magazine

Honest Magazine Retreat | Island Time -

Honest Magazine Retreat | Island Time

Pre Orders & a Summer Recipe for Charred Corn, Heirloom Tomato & Feta Salad -

Pre Orders & a Summer Recipe for Charred Corn, Heirloom Tomato & Feta Salad Pushing out the mountain snow earlier than usual into rapidly flowing rivers.  I'm glad for it, for I feel like spring goes by in a flash, kicked out by the heat more rapidly each year. And for wildfires, it gives me hope.  I am ready for jumping in swimming holes, the sting of icy relief running...

It's been a lonnggg pause! But we're back, with a newsletter introducing some new things (including a new year's theme and the next issue!). Click below to find out more. :)

The Year of The Garden Or it sure feels that way. Things have been quiet over here for quite a while due to some unexpected health and family situations that arose which required my full attention. While I'm happy to say things are back and rolling again, it does throw everything to a halt when you're a company of one. I...

Nordic Rye Bread, an easy little bake using an Ancient Grain flour and a recipe in the new issue on Ancient Grains. Wishing I had a warm little slice with some salted butter right now. Pick up the issue at HonestQuarterly.com or by following the link in my profile.

Today I have more hope and relief than I’ve had in a long time. It won’t be a simple transition, and there’s much we have yet to do to make the world a safe place for everyone in it. But today, I’m taking the day to feel okay, because you need those moments to keep pushing.

I’d be okay if autumn went on forever 🍂

The Ancient Grains Issue is out! If you’re a subscriber or you pre-ordered, your issue is currently en route to you! Thank you all for your patience with this one. Interview with , story *and* a lovely recipe from , and many other texts, photos and illustrations making up histories, profiles, tutorials and recipes (including Buckwheat Chocolate Chunk Cookies, Toasted Freekeh and Salmon Salad with Lemon, Yogurt & Dill, & Flaky Einkorn Buttermilk Biscuits). HonestQuarterly.com for the issue.

One of my favorite parts of my garden is growing & drying seeds, beans & teas. I get plenty of beans, but usually less than a cup of whatever seeds I harvest. The peeling, drying and cleaning of the seeds takes quite a long while & is tedious, but looking down across the bowls & vessels collecting different sizes, colors & amounts in a beautiful, desert-like palette makes me happy. Pictured here are a few: Breadseed Poppy, Flax, Nigella & dried Cranberry Beans.

Twisting lines & tumbling vines