In March 2020, things changed.

There was a global pandemic. We were stuck inside. We were cooking all the time. It was a difficult, trying time, both personally and globally. We were channeling our time, love, hunger, and finely tuned food shopping skills into kitchen creations. We stocked up on ingredients, we busted out old recipes and tried new ones, we missed going to restaurants sometimes—but now matter how we felt, we made food. Not always because we wanted to, but because we had to.

My friend Emily Dilling and I began making a series of free-to-download zines called Quaran(Tiny) Guides, a little pun inspired by Covid-19 quarantine. In the midst of a year of darkness, making the Quaran(Tiny) Guides was our creative act of resilience, our way of staying in the present moment.

We figured that there was no better way to honor the many meals that transpired in 2020 with a comprehensive Quaran(Tiny) book.

This book includes over 60 recipes, including all the recipes from every issue of the zine including Flour and Water, Turning Food Waste into Abundance, and Preserving, Fermenting, and Sprouting, plus we have added some extended content, and a collection of new recipes, knowing that we’re all in unchartered waters. If anything can help to sustain us and get us through, food is certainly at the top of the list.

Quaran(Tiny) Guide: The Book is 64 pages, 5.25 x 7.75 inches. Bound in saddle stitch, to make it easier to open and lay flat when you're putting it on your kitchen counter to make a recipe. Printed on recycled, FSC-certified paper at a local, Pacific Northwest-based printer.