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In this show, we are joined by the multi-hyphenate Peter Barrett, a food writer, editor, educator, and photographer. He has led international culinary tours, taught at local food studios, developed fermentation workshops, and published cookbooks such as Blue Zones Kitchen: One-Pot Meals with author Dan Buettner and Project 258: Making Dinner at Fish & Game. Currently, he is working on a book with Dominique Crenn, a widely celebrated chef and owner of the restaurant Atelier Crenn. He regularly shares his culinary experiments, recipes, and endeavors in his Substacks: Things on Bread and Flavor Freaks. In July, folks will be able to experience his creations in person at collaborative dinners in Los Angeles at the restaurants HEARTH (Ecology Center) and Tomat. 

Peter’s interdisciplinary work spans mediums but remains rooted in the notions of seasonality, regionalism, ritual, and creativity. His journeys in the kitchen began as an extension of his painting practice. A self-prescribed kitchen residency that focused on using all his scraps and byproducts for future experiments deepened his fascination in the endless possibilities of fermentation and zero-waste strategies. Beyond the ecological utility, his work encourages all to discover the pleasure and flavor that fermentation has to offer.

More information on Peter's work can be found on his website and on Instagram @cookblog. 

Playlist
What We Already Know / K. Leimer 
Waste Not Want Not / Ken Haywood
Languta / Hugh Masekela 
Finding A New World / Utsumi