Samburu Research has hosted individuals and small groups of researchers at Lengusaka in the past, but we have invested significantly in recent months to upgrade facilities to host larger groups. The new larger facility officially opens in the summer of 2019 when we welcome our inaugural university group.
Like this:
LikeLoading...
Published by William Rubel
I am an author who writes about traditional food and foodways. My book, The Magic of Fire (2002) is about hearth cooking. I have written an introductory history of bread, Bread, a global history (2011) and am currently writing a history of bread for the University of California Press. Other areas of interest include wild mushrooms, and specifically the treatment of Amanita muscaria in the historic record. I also write about Early Modern British Gardens, and for a more general audience, I write for Mother Earth News on bread, gardening, and more. I have an ongoing research project into the smoke-cured fermented milk of the Kenyan Samburu tribe. I am a co-director of the Samburu Lowlands Research Station, Lengusaka. I am the founding editor (1972) of Stone Soup, the magazine of writing and art by young people.
View all posts by William Rubel
Samburu Research has hosted individuals and small groups of researchers at Lengusaka in the past, but we have invested significantly in recent months to upgrade facilities to host larger groups. The new larger facility officially opens in the summer of 2019 when we welcome our inaugural university group.
