I've been getting a lot of questions about this blog and the new site, so I thought I'd address them here.

1. This blog isn't going anywhere. What you see here is what will remain here for the most part. (This will be referred to as the "old blog".) We simply can't import more than 2,900 posts over and make sure the links all work, plus there are some great conversations in the comments that I don't want to stop and great ideas that should be shared.

2. The new blog is a work in progress. We are slowly moving over some things to be part of the resources section of the blog to make it easier to find things, like a beginners' section or ingredients. (This will be referred to as the "new blog" or "new site".)
3. Everything I write from January 1, 2018, onward will be housed over there. I will post links to posts as well as weekly digests on this, the old blog, so you can find them, especially if you're a subscriber by e-mail.

4. I will be linking to the old blog when I write posts on the new blog as I have always done. When I write about olive oil, for instance, you'll see a link back to the olive oil post in the emollients section, and so on.

5. Some of the posts - those labelled "Patreon" - will only be accessible by people who subscribe to the blog through Patreon at $1 or higher. They are the ones paying for the site, the blog, and the Disqus commenting system, as well as keeping it all ad, pop up, sponsor, and affili...