Eric Smillie is a freelance journalist covering art, travel, food, and culture for GOOD, Make, VIA, Wired, and other publications.
eric at ericsmillie.com
Learn how to make and enjoy all manner of fermented foods at awesomepickle.com
Umeboshi taste super delicious. They’re salty, pickled, Japanese plums and I’ve been hoping to make some. So when I came across a wild plum tree on a hike in Redwood Regional Park, I saw my chance. (Tons of blackberries out there right now, too, by the way.) All I had to do, I figured, was [...]
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