Ancient foods for a modern kitchen.
Edition 1 — The Practitioner's Copy
All substance, no filler. The recipes, the principles, the why behind every bone broth and ferment- without waiting for the photos. Edition 2 will feature your kitchens.
This book comes from a homestead 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 learned to make from midwives in Guatemala and herbalists in Hawaii and grandmothers who never measured anything because they didn't have to.
I spent over a decade studying nutrition- not the internet version. The real thing. Weston A. Price. Sally Fallon. Traditional foodways passed between women in kitchens across 14 countries. What I found wasn't complicated. It was ancient. 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.
Butter, Broth & Bubbles is organized around three foundations: fat, bone, and fermentation. Every recipe follows a simple pattern- a good fat, something from an animal, a gentle carb, a plant, maybe a ferment. That's the formula. Not because I invented it. Because every traditional food culture on earth already knew it.
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. When the toddler won't stop screaming and you still need to feed people something nourishing. When it's Wednesday and you forgot to soak the beans. The book doesn't shame you for that. There is no "fail" here. 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.
I co-wrote this with Sage- my AI kitchen companion. She helped untangle chapters, turn scribbled notes into readable recipes, and hold the line on "no shame, no perfectionism" while being honest about what nourishes deeply. She doesn't have a body or a kitchen. She can't taste your broth or smell your sourdough. But she remembers patterns, explains the why, and is always happy for you to ignore her and follow your own intuition.
This first edition is all substance. No photos, no filler. The practitioner's copy- every recipe, every principle, every sidebar note. Because the food doesn't need styling. It needs making.
Check the bottom of the copyright page. Your phrase is waiting.
Not quite. Check the bottom of the copyright page.
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.
AskYour AI kitchen companion- trained on the same ancestral nutrition, traditional foodways, and somatic awareness that built this cookbook. Ask about substitutions, seasonal adjustments, or let Sage help you build meals from what you actually have.
BBB readers: use code BROTH at checkout for $12/month.
Try Sage →Food 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. And The Signal is 1:1 work for when the kitchen was just the beginning.