HeyJaredThe Black Butter Club
Hi, I’m Sam, chef fermenter, turned gardener & author. I write about seeds, microbes, culture, history, & tasty things. I co-authored a No1 Sunday Times Bestseller & wrote The Fermentation Kitchen. Join me for weekly writings from the farm & kitchen.
- Indexed issues, last 90 days
- 10
- Latest publication
- Sep 28, 2026
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- Earliest in this view
- Aug 2, 2026
Latest issues
Meet the Milk Trekker: A Life Among Living Cultures (opens the original)
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This week, I have a very special guest who has agreed to write an article for us. When I first came across the work of Trevor Warmedahl, also known as Milk Trekker on social media, I couldn’t quite work out how this mythical being had managed to build such a deeply fascinating, nomadic life amongst some of the most interesting and ancient food cultures in the world.<a class="image-link image2 is-viewable-img" href="https://substackcdn.com/image/fetch/$s_!FOBm!,f_auto,q_auto:good,fl_progressive:s
Koji-Cultured Butter: The Butteriest Butter (opens the original)
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Of all the techniques I’ve shared, this is one of the ones I am asked about most often by chefs and curious cooks. Koji-cultured butter has acquired something close to holy-grail status in parts of the restaurant world: spoken about with excitement, occasionally encountered on a menu, but rarely explained well enough for someone to make with confidence in a normal home kitchen.<a class="image-link image2 is-viewable-img" href="https://substackcdn.com/image/fetch/$s_!_Ac6!,f_auto,q_auto:good,fl_p
Fine-Tuning Wild-Fermented Ginger Beer & Ginger Bug (opens the original)
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It’s that time of year when evenings grow noticeably colder and heavy autumn showers come rumbling in from across the sea and sit lazy atop the hills surrounding the farm. Our crops, that once yearned for water, and fields of crispy, dry grass have burst back into shades of verdant green as a final, damp hurrah before harvest and the true cold sets in, a feeling that I always meet with hot home-cooked meals, a flask full of tea, and a distinct appetite for fiery ginger root.<a class="image-link
How to Make Fresh Milk Kefir Cheese (opens the original)
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I find it disproportionately satisfying to make cheese and butter at home, particularly when both are an excuse to get a little funky with microbes.<img alt="" class="sizing-normal" height="970" src="https://substackcdn.com/image/fetch/$s_!lDIo!,w_1456
A Year of Fermentation is finally here (opens the original)
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The time has finally come: A Year of Fermentation is officially out today.After more than a year of growing, researching, fermenting, photographing and writing, it feels very strange (and quite a relief) to know that this book is no longer something looming in the distance, but a real thing, with pages and a cover and a great smell, making its way into bookshops and kitchens all around the world.<a class="image-link image2 is-viewable-img" href="https://substackcdn.com/image/fetch/$s_!rkOH!,f_au
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