OH, HI!
I love this photo because I feel off-kilter most days anyway. I’m Steph March!
In my day job, I write and talk a lot (like a lot) about food and I needed a place where I could write about the other side of life (with maybe a wafer thin amount of food chitchat).
Why Pickle?
Because there’s something about seasoning and time that creates the thing, the salty twangy bit which brings all other parts into harmony. Fermentation is just moments at work to prove the one true thing I know:
There is magic in change.
So that’s what I want us to talk about: aging, creativity, love, fear, parenting, loss, grief, ambition, frustration, joy. All the things that change us into that perfectly imperfect being.
Women are the core of my strength, I could not have made it to 53 without the ever-evolving clutch of women in my world. But I want to make clear that anyone who chooses to join the ranks of womanhood is welcome here. In for a penny, in for a pound.
As for men, you’re welcome too, with a caveat. Like Meryl Streep says, women speak the language of men, we dream in it. But men don’t speak women. So if you’re here to better understand the language of women, the way to do that is: listen.
Why subscribe?
It’s quite lovely to pay writers for writing, so your paid contribution helps keep the words flowing. You’ll also be contributing to the New Writers Fund, which means I can pay the humans who send me submissions for guest posts. All of this keeps the community rolling, my pickles. Subscribe to get full access to the newsletter and publication archives.
How This Cooks
You’ll get two posts a week (on avg). On Tuesday I’ll send a longer read, maybe a guest post once a month or so. On Fridays you’ll get Linksy Bits which brings recommendations, book reports, maybe a contest or playlist, recipes, travel notes, you know … life swag.
Subscribers will get special posts, and sometimes additional content locked behind paywalls.
Stay tuned for the Pickle Pod coming soon!
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