~Greetings~

A slumber, a rethink, and a push to get back into writing

Hello readers! The handful of you that have connected with me here on Substack will maybe recall me first dipping my feet into blogging earlier on during the COVID pandemic. That was exciting, and I am still passionate about EBM+ informed infection control and the like, but I took a long and necessary break to focus on my full-time career along with other life changes. It occurred to me that life will never truly “slow down” and that I have to just start if I want to get back to writing on a more “creative” level.

At the beginning of the pandemic, I (like you too, I imagine) spent more time in my kitchen as everything ground to a halt for a period of time. I was bored, in need of a hobby that I could keep up with, and I finally had time to build and practice my cooking competency without much opportunity for excuses to avoid it. What I realized through honing my culinary skills is that cooking is both methodical and imaginative, and it is precisely these attributes that made it the hands-on sweet spot of a hobby that I was craving.

As I pored over a variety of food accounts on Instagram, I fell into a rabbit hole of pickling, candying, and preserving food. It particularly struck me as it opened a world of science and creativity. After several years now of learning preservation and confection skills from master preservationist Camilla Wynne, test-driving recipes, and continuously updating my knowledge of microbiology, I decided to merge my background training in infection prevention and my love of food preparation in the form of a revamped Substack here.

I hope that you will enjoy what I have to share about food, science, safety, and maybe a bit of history peppered in here too!

Warmly,

Danielle