Written from somewhere, on a date.
Field reports from actual stays, regional pieces, and the decision support that sits between them. Every piece says which stretch of time it reports on, because most of what is true here is only true for a season.
Bulgarian food, from the coliving table to the street kiosk
Clay-pot stews, a moussaka built on potatoes, a salad invented for tourists that became a national symbol, and the grill-stand classics that go with beer. A short field guide to what turns up on the table around Burgas, and where the shopping happens when you live fifteen kilometres out.
Six weeks in Vetren: the programme didn't build the community, the people did
A stay booked as a fortnight with an exit, extended to six weeks. The role meant to bring the group together went unfilled in practice that summer, guests and the owner did it instead, and most of what mattered that month happened a hundred metres outside the gate.