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Origins, Part 5: Volunteering on Borneo, learning from the Penan and Kelabit.
Setting the theme of traveling to remote places to learn about endangered lifeways.
Jan 12
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Trevor Warmedahl
14
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Origins, Part 5: Volunteering on Borneo, learning from the Penan and Kelabit.
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December 2024
Origins, part 4: My first solo international trip to SE Asia.
How my philosophy of reckless omnivorousness started.
Dec 22, 2024
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Trevor Warmedahl
18
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Origins, part 4: My first solo international trip to SE Asia.
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Origins, part 3: Fruition Farms, the San Juans, and road trips around the west.
Dabbling in a life of Itinerant cheesemaking.
Dec 4, 2024
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Trevor Warmedahl
12
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Origins, part 3: Fruition Farms, the San Juans, and road trips around the west.
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November 2024
Maiz Nation: Whiskey in Oaxaca.
How distillation can aid traditional agricultural systems.
Nov 26, 2024
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Trevor Warmedahl
10
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Maiz Nation: Whiskey in Oaxaca.
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'The privilege of a lifetime is being who you are'
Nomadic cheesemaker, world wanderer and fermentation educator, Trevor Warmedahl, shares his day well spent
Published on A Day Well Spent with Leyla Kazim
•
Nov 19, 2024
Mezcal makes you sober
A third installment in my series looking at alcohol beverages in Oaxaca.
Nov 7, 2024
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Trevor Warmedahl
13
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Mezcal makes you sober
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October 2024
Pulque: a fermented agave sap beverage of Mexico.
My visit to see the process of collecting aquamiel, and making pulque in Oaxaca.
Oct 15, 2024
•
Trevor Warmedahl
9
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Pulque: a fermented agave sap beverage of Mexico.
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Tepache: a mixed-fermentation alcohol beverage from Mexico.
A dispatch from Oaxaca.
Oct 5, 2024
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Trevor Warmedahl
28
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Tepache: a mixed-fermentation alcohol beverage from Mexico.
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September 2024
Origins, part 2: A quilted soul - How cheese changed my life forever.
Making raw sheep cheese in California.
Sep 16, 2024
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Trevor Warmedahl
16
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Origins, part 2: A quilted soul - How cheese changed my life forever.
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August 2024
Origins, part 1: Teenage angst and the value of dark times.
Kicking off a series about how I got to where I am.
Aug 20, 2024
•
Trevor Warmedahl
29
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Origins, part 1: Teenage angst and the value of dark times.
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Ragusano part 3: The make, tools, and affinage.
The value of a slow fermentation, wooden tools, and a recipe that is lived rather than written.
Aug 1, 2024
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Trevor Warmedahl
14
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Ragusano part 3: The make, tools, and affinage.
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July 2024
Ragusano - part 2 of 3: The microbiology of natural cheesemaking.
And a traditional agropastoral system on Sicily.
Jul 12, 2024
•
Trevor Warmedahl
17
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Ragusano - part 2 of 3: The microbiology of natural cheesemaking.
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