Small-batch honey, oil and pantry from one coastal valley, each jar with the day and the hillside written on it.https://parcel.themes.dev/enhttps://parcel.themes.dev/journal/the-pressing-week/https://parcel.themes.dev/journal/the-pressing-week/Four days of picking, six hours from tree to press, and a mill that runs all night. Notes from this year's harvest.Mon, 02 Nov 2026 00:00:00 GMToilharvestInes Vargahttps://parcel.themes.dev/journal/how-honey-is-taken/https://parcel.themes.dev/journal/how-honey-is-taken/A frame is ready when the bees have capped it. A day on the heather ridge with forty hives and a hand-turned extractor.Sun, 20 Sep 2026 00:00:00 GMThoneybeesPell Marshhttps://parcel.themes.dev/journal/chilli-crisp-at-home/https://parcel.themes.dev/journal/chilli-crisp-at-home/Tom's rule is that the jar is never finished before the eggs are. A short recipe for fried eggs with crisp and honey.Fri, 14 Aug 2026 00:00:00 GMTrecipechilliTom Achebehttps://parcel.themes.dev/journal/the-salt-flats-in-july/https://parcel.themes.dev/journal/the-salt-flats-in-july/Six pans, one rake and the driest week of the summer. How Anselm makes the salt, and how we smoke it.Thu, 30 Jul 2026 00:00:00 GMTsaltsummerInes Vargahttps://parcel.themes.dev/journal/why-we-use-tins/https://parcel.themes.dev/journal/why-we-use-tins/Light and air are what spoil good food. Tins keep out both, and they come back to us. The case for the oldest packaging there is.Fri, 12 Jun 2026 00:00:00 GMTmackerelpackagingTom Achebehttps://parcel.themes.dev/journal/the-bitter-lemon-winter/https://parcel.themes.dev/journal/the-bitter-lemon-winter/In February the kitchen smells of one thing only. Tom on why the marmalade is made with lemons, cut thick and cooked slow.Wed, 18 Feb 2026 00:00:00 GMTmarmaladewinterTom Achebe