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@culinary.curiosity.school

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The Culinary Curiosity School is your home for curious learning at the intersection of food and life, rooted in play and creativity.

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✍️ What if you gave yourself the time and space to reconnect with your writing?

Join Julia at Rooted in Place, a writing retreat coming to Retreat Monferrato in September 2027. 🌿

With years of experience as a professional writer and writing coach, Julia has created a space where you can slow down, find inspiration and take your writing practice to the next level.

✨ Step away from your everyday routine, find your rhythm and give your ideas the space they deserve.

Whether you’re an experienced writer or just beginning your journey, this is an opportunity to reconnect with your creativity and move your work forward.

🤍 Ready to find your words?

Visit our website through the link in bio to discover more about Rooted in Place.

#creative #retreat #writing #italy

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🌿 What if inspiration began with simply slowing down?

Rooted in Place is an invitation to reconnect with your creativity through writing, food, and mindfulness, surrounded by the quiet beauty of the Monferrato hills.

Four days to find inspiration in the little things: the flavours of local cuisine, the stories we carry, the landscapes around us, and the moments of stillness we rarely make time for. ✨

Led by Dr. Julia Skinner, this intimate retreat brings together creative writing workshops, cooking experiences, meditation, and meaningful connections.

📍 Retreat Monferrato, Italy
🗓️ September 12–17, 2027
🤍 Limited to 16 guests

Come slow down, reconnect, and let your creativity take root.

Discover the experience and reserve your place through the link in bio. 🌱

#retreat #creativity #mindfullness #slowliving

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This fermented sweet and sour mango and coriander seed sauce works in sweet and savory applications (I swap it out as a dip for summer rolls and put it on my morning yogurt).

Find it in my latest column for @thecookscook!

https://www.thecookscook.com/columns/the-pantry-year/simple-ways-to-preserve-fruit-before-it-goes-bad/

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We're all connected, after all 🥰

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Let's do some medieval calligraphy! Come learn the basics of calligraphy and some calligraphy history, while also learning to write in uncials, a medieval script used in Ireland and around Europe in the 4th-7th centuries.

Supplies provided: Students are encouraged to bring a warm beverage or snack if they wish to enjoy one during the lecture portion of the workshop.

Top floor at @mygoodness above Quay Coop, 24 Sullivan's Quay

October 23, 6-8 PM

25 Euro per person

or 20 Euro for Nighttime Coop members

DM me to grab your spot or email me at hello@root-kitchens.com

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Cork friends! Just in time for Samhain, come make some magical ferments:

Fermented foods have been used in magical practices and spell works for generations. Come learn some simple ways to work fermentation into your own magical practice, and how to create a simple mindfulness ritual that involves fermentation. You'll watch demos and together we'll make a magical batch of sauerkraut.

Students are asked to bring a clean jar (a small Kilner jar, a repurposed jam jar, etc.) if they wish to bring some sauerkraut home with them to ferment.

October 11, 6-8 PM

Upstairs (in the main restaurant area) at @mygoodness above Quay Coop.

24 Sullivan's Quay, Cork.

20 Euro per person, or

15 Euro for Nighttime Coop members and folks who pay in cash.

DM me to book your spot!

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The Ferment: Short Stories zine is officially in production! I’ll have signed and numbered copies available hopefully within the next month.

Also peek the no AI clause on the back cover: if you stick this zine into AI all your pickles will be ruined forever! Don’t risk it!

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A couple weeks ago I made this low waste orange and fennel sauerkraut using just fruit and veg from the grocery store discount bin.

Fast forward to today and it’s bubbly and crunchy with a sweet and sour kick from the orange and fennel. Fermentation really is magic, and it’s everyday magic too, that you can access and benefit from even when money is tight (that’s how I got into it) ✨✨✨✨

You can learn my sauerkraut recipe and hundreds of others in my latest book, Essential Food Preserving from @storeypub!

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Did you, like me, buy a large thing of milk while being overly optimistic about using it all? Make cheese!

A lot of people think cheesemaking is intimidating and it’s true that there are many, many kinds of cheese out there with more intense processes.

But cheese can be as simple as milk + heat + acid. I give you everything you need for basic cheeses in my book, Essential Food Preserving!

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Bookseller, librarian, community group, and cultural heritage friends: I have big, exciting news!

I love traveling for book events and seeing all of you, BUT as we know budgets don’t always stretch to bring me out in person, so @storeypub and I came up with a solution!

I’ve built out resources that will give you everything you need to run your own book event, AND for book clubs and other groups that order multiple copies, I’ll also patch in for a live Zoom call.

DM me or visit my stories for more!

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What do you do with scratch and dent veggies from the freebie bin (or the back of your fridge?)

Unless it’s unsafe to eat, we can usually find a way to repurpose vegetables. Here’s what I’m making with these:
Roasted and pickled yellow squash
Roasted broccoli crowns, and pickled sliced broccoli stems (you can also grate the stems to make a broccoli slaw)

Find hundreds more ideas in Essential Food Preserving from @storeypub, plus my classes and newsletter!

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If you’re a client of mine, I’ve probably nudged you to write out big messy graphs to start to get your arms around your ideas. Here’s my first for my new research fellowship.

Writing out a map of relationships that will grow over time with more connections helps you identify the pieces of an abstract project and decide what to do first. Already doing this has given me a clear sense of how I need to articulate my data in any research articles that come from this project.

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