This week, we’re celebrating food writing on Substack. And that means that we’re trying something new: a dedicated Shoutout Thread, just for food publications.
From recipe-driven writing to explorations into the history and culture of food, there’s lots to explore when it comes to excellent Substacks centered on food. This thread is a chance for all of us to share what we’ve been reading, writing, and inspired by recently.
How to join the thread:
Are you writing about food on Substack? Introduce yourself. No need to include a link to your publication: When a fellow writer clicks on your name, they will land on your profile.
Is there a Substack food writer whose work you’ve been enjoying? Give them a shoutout in the comments so others can check out their publication. With holiday gifting in full swing, we’d especially love to hear about food publications you think would make for great gift subscriptions. Be sure to share a link to the publication of the writer you admire, and why.
Our team will be in the thread today from 10 a.m.–11 a.m. PST / 1 p.m.–2 p.m. EST in discovery and celebration mode with you all.
Ahoy!!! I do not write about food - I interview community builders - but here are a few of my favorite recent food publication finds
https://favoritechicken.substack.com/: "Welcome to Favorite Chicken, a newsletter where I cook through the dozens of recipes in my family cookbook." Such a beautiful concept.
I just launched The California Table to tell the stories of Californian home cooks of all backgrounds. My first issue is a story from a fourth-generation Chinese American whose great-grandfather sailed to Northern California during the Gold Rush. It comes with an amazing turkey congee recipe! https://californiatable.substack.com/p/on-gold-rush-dreams-a-chinese-temple
I'm Bronwen, and I write Ok, But How? a newsletter that's all about process. I'm a poet and creative writing professor, so I'm often talking about writing process, but I'm also an obsessive home cook and I love to use the tangible process elements of food to think about more elusive or abstract aspects of writing. I also include a recipe with every post. :)
I love (and pay for!) This Needs Hot Sauce. Abigail always includes delicious ideas for eating around NYC and at home, as well as lots of interesting food-related links. A true delight!
I write Root: Historic Food for the Modern World, where I deep dive into different dishes, ponder on our personal and community connections to our food, and I recently launched the Unplated series, a collection of interviews with folks whose work intersects with food, but who work outside culinary spheres. Paid subscribers get recipes (plus archive) as well as other goodies like occasional free classes.
As far as what I'm reading, I always enjoy From the Desk of Alicia Kennedy for smart, thoughtful takes on the world of food and food writing.
Hi there! I write about various aspects of culture through the lens of food, usually with recipes. I just finished a two months series on music, am spending December thinking about cookies and cinema and plan to start the new year with philosophy soup.
I was delighted to read this week's Spotlight and discover more food writers - but today, I'd like to reserve the shout out space for my own publication, which I've neglected over the past while.
'baci e cibo' is more than a newsletter. It's a love story delivered straight to your inbox, dressed in an experimental sauce and served with natural wine. It's a celebration of all things gastronomic, spiced with a little romance.
It's been a while since I've had the emotional energy to write. But I'm hoping that by posting here today, I can finally give myself the encouragement to get all my scribbles (whether they be midday train-ride or midnight bed-side) out of my journal and onto the screen.
I hope you'll be there to read it when it comes out.
I write Allegorical, a newsletter focused on finding meaning in the everyday things. One of my passions to write about is cooking, in which I share the importance of historical and cultural traditions in food, along with related recipes for you to follow. You can find one such article here: https://allegorical.substack.com/p/on-finding-meaning-in-food
It's not food, exactly, so much as the raw ingredients - my speciality is the origins of words, and if you're interested in the histories of the names of fruits, vegetables, herbs, and other growing things, that's what you'll find in Roots and Fruits. Latest posts always free; archive for paid-up members. Come and find me!
Hello! I publish the EAT.DRINK.THINK. newsletter, https://eatdrinkthink.substack.com/ which slides into your inbox every Saturday morning at 7 am PST. It's a curated list of notable local/national/international food news that you've probably missed, along with a weekly food-themed poem (come on, who else posts food poetry? 😉), recipes, drink recommendations, social media ephemera, and a monthly dinner jams playlist. E.D.T. is basically a resurrection of the food blog, Saute Wednesday, I published (one of the very first food blogs as a matter of fact) beginning in 2001. Here's a peak at that archive: https://web.archive.org/web/20050130052344/http://www.sautewednesday.com/ I also publish Edible San Franciso magazine, a network of more than 90 independently-owned, locally-focused magazines across the U.S. and Canada. https://ediblesanfrancisco.com/ EAT.DRINK.THINK is a free substack btw: https://eatdrinkthink.substack.com/welcome Cheers! Bruce Cole
I write Kate McDermott's Newsletter which includes recipes and thoughts about food...lots of pie as that's kinda my thing...but, also my life in a small town on the far north coast of Washington State across from Vancouver Island BC. I write about my chickens, garden and orchard all of which contribute to what I cook and bake, walking, writing, and the potpourri of a quiet life after decades on the road teaching pie making and book tours. One of my favorite food writers is Pat Willard's America Eats! I have been a fan of Pat's for many years and the books she has written. I am thrilled she is here on Substack. https://patwillard.substack.com/
Hi, food-lovers! I have a newsletter called The Brenner Report, covering interesting goings-on the food world. Sometimes it focuses on restaurants, the restaurant industry/community, or dining out; other times it's about cooking — always with links to great stuff I've read lately.
If you're into cooking, you might want to check out my international cooking website, Cooks Without Borders, which was nominated for a Webby Award last spring.
Background: I'm a longtime food journalist, critic and writer turned food-and-beverage consultant. I’ve lived and worked in Los Angeles, New York and now Dallas, where I’ve been since 2009. Winner of two James Beard Journalism Awards, I’m author of six books (five about food and/or wine, and one novel) and a leader in Dallas’ food and beverage community. I founded my consultancy, Leslie Brenner Concepts, in 2019, and Cooks Without Borders in 2015. The Brenner Report was on a hiatus for some months as my consulting business suddenly became insanely busy, and I've recently started it up again.
I look forward to finding cool newsletters to subscribe to in this thread!
Hi! I write a weekly meal planning newletter and today I got paid for the first time! I am amazed. I follow several food-centric writers and the one I adore the most is Anna from https://www.servingdumplings.com/.
Hey! I write What To Cook When You Don’t Feel Like Cooking. Every Sunday my subscribers get a complete meal in their inbox that takes under an hour. Lots of one pot, sheet pan, simple and delicious meals. I’m devouring Ruth Reichl’s new newsletter. And I love This Needs Hot Sauce!
Hi everyone! I'm an American journalist based in Copenhagen who started Bord six months ago with some Danish friends (also food writers) to cover the local food and drinks scene. We try to go in-depth about issues that affect the restaurant industry here and abroad (like how the staffing shortage has led the normally collaborative community here to start poaching from each other, or about how the whole New Nordic movement, which basically trsnformed a culinary backwater into a dining destination, purposefully excluded women), but there are also regular features about cool producers, interviews with interesting people in the industry, and stories about some of dishes that makes this city such an exciting place to eat.
Hey folks, I write https://tinyvineyards.substack.com - it's all about becoming a commercial boutique winemaker. Not something everyone is going to do, but if you enjoy wine at all the idea of owning your own vineyard and/or making your own wine has undoubtedly floated through your mind a time or too. Mine is a fun, whacky story about an improbable journey taken a little later in life than most people would. The great thing for paid subscribers is that I'm crediting every penny of their subscription with free wine that I make. Huzzah!
Hello! I'm a journalist covering food in Aspen, Colorado, as I prepare to launch a printed tip sheet (and food concierge service) for visitors and locals. I'm gravitating toward interviews with chefs, restaurateurs, farmers, producers, and other food folks. I'm working on a fun series to begin posting soon: "What Aspen Athletes Eat."
I'm running a super fun food-based newsletter called Kitchen Witch that explores the intersection of food and witchcraft! As a bonus - our first workshop is coming up in January. It's about tyromancy, or telling fortunes with cheese. Can't wait!!
Hi there! We’re Betsy and Jen, sisters who write Dishtillery, a garden-to-table (and glass) newsletter. Both of us garden but one of us is also an event planner and floral designer and the other is a dining critic, cookbook author and creative writer, so there’s lots of food memoir and food poetry, recipes, restaurant recommendations, travel writing, and highlighting of food/drink artisans in addition to gardening advice. Love to see all the food writing here! We love Vittles and Smart Mouth.
Heyo, I publish the Roast! West Coast coffee newsletter and podcast that is about coffee, the coffee community and entrepreneurship. Each week, I share a coffee education podcast/newsletter and an interview newsletter that focuses more on the stories behind the coffee roasters on the west coast. Next week will see the culmination of the 3rd season of the show, and I've recently left my full time career to focus full-time on the show.
As such, I'm drinking a ton of coffee, and hoping to share that with more people! R!WC isn't just for coffee nerds, but we really reach across the aisle to include all levels of coffee education from introductory thru advanced. The interviews appeal to anyone who is interested in entrepreneurship, creative solutions, and the story behind the brand. The focus is on the West Coast, but travel episodes have included coffee pros from Colorado and Wisconsin. Those episode will be featured more heavily in season 4. https://roastwestcoast.substack.com/
Thanks to everyone for checking it out, and listening to the show which can be streamed on Substack or found on any major podcast platform.
I'm Sutee, and I've been writing about Peruvian food for about six years. With Substack, I think I've finally found the right outlet for my writing and photography! I love all things to do with Peruvian food and culture, and I'd like my writing to reflect that. I write about all aspects of Peruvian food from street food (grilled cow hearts, anyone?) to tasting menus from some of the top-ranked restaurants in the world. Over several of years of travel around Peru to learn about regional food, I've collected many stories and photographs from the jungle, beaches in the North (well-known for their style of ceviche), and the Andes that I'm eager to share here: https://howtoeatinperu.substack.com/
I'm excited to meet the food writing community here and am looking forward to following and learning from you all.
My newsletter is called Tales From Topographic Kitchens and during Advent, I am publishing a series of posts about Christmas food in films, music and literature. My newsletter is about food writing and cookbooks and it has won an award from the British Guild of Food Writers.
Ah! Can't believe I get to be the first one to talk about Time Travel Kitchen. The writer, the delightful Jolene, bakes vintage deserts in her adorable vintage kitchen. There's great recipes, interesting history and more!
I’m in Australia writing about foodservice and hospitality, curating information on trends and industry developments https://hosporeset.substack.com 🥗
Reading the post by Ruth the past two days really brought back some memories for me. I am not a foodie but my mother and grandmother were starting with the Galloping Gourmet, Julie and Jacque then continuing into recent years with the Barefoot Contessa and Emeril which we used to watch together before their transition to heaven. Thanks and I look forward to reading the daily posts and I might even get to one of the recipes.
NZinga just launched her publication - can't wait to see where she takes it! I love the idea of blending a tried and true recipe with something a little more challenging/adventurous. https://nzinga.substack.com/
My free monthly newsletter contains links to articles and posts about writing, trends, and best practices. I also teach food writing and am the author of a book called Will Write for Food, about how to write recipes, cookbooks, blogs, memoir and more. My favorite food newsletter is David Lebovitz’s. He’s been a good friend and mentor for years.
HI there! My monthly newsletter is focused on "uncomplicated food + other simple pleasures."
I'm a former specialty food shop owner and specialty food business development consultant, gone "clean" - out of necessity for my health.
I'm nearing the completion of my first cookbook "Clean Eating Foodist", but the newsletter is a place where I can take a looser approach, allow a broader number of ingredients into the mix, and create a space that is free of illness - since I now spend most of my time immersed in medical research and my patient community.
My newsletter recipes are all simple to make and free of gluten, sugar and dairy. However, I'm not sure you'd even notice, because I don't use substitutions or artificial sweeteners -- they're just sort of naturally free of those things.
By supporting my newsletter, you're supporting my ongoing medical expenses, and helping me build the following required to secure a publisher for my cookbook.
Also, it's not from a food Substack, but I really enjoyed reading this article (https://meghanboilard.substack.com/p/pomp-and-turkumstance-whats-the-deal) about the history of the Presidential Turkey Pardon as I was thinking about my thanksgiving dinner and all of the weird traditions around that last week.
Hi everyone! I write Letters from Tuscany, a newsletter focused on food and stories from Tuscany. I share family favourites, traditional recipes, ideas and inspirations for weekly meals with an Italian vibe, and trustworthy recipes to add to your cooking repertoire. Authentic Tuscan food delivered twice a week in your mailbox! :)
At the moment I am devouring Ruth Reichl’s new newsletter: it is even better than an Advent Calendar. I'm also a great fan of David Lebovitz and Stained Page News.
I love how Alicia Kennedy writes about food. She considers how it intersects with labor, politics, culture, everything. https://www.aliciakennedy.news/
I’m totally late to this (as always!) but if anyone’s still hanging around, please please check out SOURCED. Chloe and Anna clearly care so much about this history of food, what’s going on in back of house, and so much more. I studied with Chloe at Columbia and I know for a fact that she’s one of the most brilliant writers out there. Don’t skip SOURCED! Http://SourcedJourneys.substack.com
Hello! If you're looking for a food blog with a twist of sci-fi and the unusual please check out my blog. My posts will contain weekly reviews of 'fictional' restaurants, cafes, bars and pubs from a variety places. It's a lot of fun and I hope some of you would like to join me! I've just started with this quest so there will be plenty incoming over the next few weeks and months.
Hi Bailey, I am still very new to Substack. I actually just signed up today and am hoping to be sending newsletters out with regards to everything food and beverage-wise. I think it is really great that you did this thread. Just in time actually. Now I can go check other writers' newsletters! Super excited to the part of this community!
Ahoy!!! I do not write about food - I interview community builders - but here are a few of my favorite recent food publication finds
https://favoritechicken.substack.com/: "Welcome to Favorite Chicken, a newsletter where I cook through the dozens of recipes in my family cookbook." Such a beautiful concept.
https://www.brandyadvocate.com/: I know nothing about brandy, and I'm keen to learn more!
https://bossbarista.substack.com/: I'm a coffee snob, and am so eager to read this person's perspective.
One day I aspire to follow Natalie's guide to eat through NYC and around the world, A-Z! https://nataliecruz.substack.com/
We're leaving today's thread hungry and happy! Thanks for sharing the great writing happening on Substack.
We'll see you next month for another Shoutout Thread.
Happy reading,
Katie + Rose + Bailey + Kelsa + Jasmine + Ben + Evans + Maggie
check out https://letthemeatcake.substack.com/ which is a grumpy substack about the problems with food and food systems
I just launched The California Table to tell the stories of Californian home cooks of all backgrounds. My first issue is a story from a fourth-generation Chinese American whose great-grandfather sailed to Northern California during the Gold Rush. It comes with an amazing turkey congee recipe! https://californiatable.substack.com/p/on-gold-rush-dreams-a-chinese-temple
I'm Bronwen, and I write Ok, But How? a newsletter that's all about process. I'm a poet and creative writing professor, so I'm often talking about writing process, but I'm also an obsessive home cook and I love to use the tangible process elements of food to think about more elusive or abstract aspects of writing. I also include a recipe with every post. :)
I've been appreciating Burnt Toast with https://virginiasolesmith.substack.com/.
I love (and pay for!) This Needs Hot Sauce. Abigail always includes delicious ideas for eating around NYC and at home, as well as lots of interesting food-related links. A true delight!
https://thisneedshotsauce.substack.com/
I write Root: Historic Food for the Modern World, where I deep dive into different dishes, ponder on our personal and community connections to our food, and I recently launched the Unplated series, a collection of interviews with folks whose work intersects with food, but who work outside culinary spheres. Paid subscribers get recipes (plus archive) as well as other goodies like occasional free classes.
As far as what I'm reading, I always enjoy From the Desk of Alicia Kennedy for smart, thoughtful takes on the world of food and food writing.
Hello food readers. I am here to plug Makans of a Chef, who is somewhere in these comments I believe. Great recipes. Great stories about family. Read here ploz: https://jennifermakan.substack.com/?utm_source=substack&utm_medium=web&utm_content=comment_metadata
Hi there! I write about various aspects of culture through the lens of food, usually with recipes. I just finished a two months series on music, am spending December thinking about cookies and cinema and plan to start the new year with philosophy soup.
One of my favorite foodstacks is The Weekly Special which focuses on food and visual art. It's educational, fun and exposes me to new artists. https://weeklyspecial.substack.com/p/sausage-party
I was delighted to read this week's Spotlight and discover more food writers - but today, I'd like to reserve the shout out space for my own publication, which I've neglected over the past while.
'baci e cibo' is more than a newsletter. It's a love story delivered straight to your inbox, dressed in an experimental sauce and served with natural wine. It's a celebration of all things gastronomic, spiced with a little romance.
It's been a while since I've had the emotional energy to write. But I'm hoping that by posting here today, I can finally give myself the encouragement to get all my scribbles (whether they be midday train-ride or midnight bed-side) out of my journal and onto the screen.
I hope you'll be there to read it when it comes out.
Dear Friends,
I write Allegorical, a newsletter focused on finding meaning in the everyday things. One of my passions to write about is cooking, in which I share the importance of historical and cultural traditions in food, along with related recipes for you to follow. You can find one such article here: https://allegorical.substack.com/p/on-finding-meaning-in-food
Do check it out, and let me know your thoughts.
It's not food, exactly, so much as the raw ingredients - my speciality is the origins of words, and if you're interested in the histories of the names of fruits, vegetables, herbs, and other growing things, that's what you'll find in Roots and Fruits. Latest posts always free; archive for paid-up members. Come and find me!
Adding a shoutout to Adam Ming, who did the awesome dumpling illustration for this thread! https://adamming.substack.com/
Hello! I publish the EAT.DRINK.THINK. newsletter, https://eatdrinkthink.substack.com/ which slides into your inbox every Saturday morning at 7 am PST. It's a curated list of notable local/national/international food news that you've probably missed, along with a weekly food-themed poem (come on, who else posts food poetry? 😉), recipes, drink recommendations, social media ephemera, and a monthly dinner jams playlist. E.D.T. is basically a resurrection of the food blog, Saute Wednesday, I published (one of the very first food blogs as a matter of fact) beginning in 2001. Here's a peak at that archive: https://web.archive.org/web/20050130052344/http://www.sautewednesday.com/ I also publish Edible San Franciso magazine, a network of more than 90 independently-owned, locally-focused magazines across the U.S. and Canada. https://ediblesanfrancisco.com/ EAT.DRINK.THINK is a free substack btw: https://eatdrinkthink.substack.com/welcome Cheers! Bruce Cole
I write Kate McDermott's Newsletter which includes recipes and thoughts about food...lots of pie as that's kinda my thing...but, also my life in a small town on the far north coast of Washington State across from Vancouver Island BC. I write about my chickens, garden and orchard all of which contribute to what I cook and bake, walking, writing, and the potpourri of a quiet life after decades on the road teaching pie making and book tours. One of my favorite food writers is Pat Willard's America Eats! I have been a fan of Pat's for many years and the books she has written. I am thrilled she is here on Substack. https://patwillard.substack.com/
Hi, food-lovers! I have a newsletter called The Brenner Report, covering interesting goings-on the food world. Sometimes it focuses on restaurants, the restaurant industry/community, or dining out; other times it's about cooking — always with links to great stuff I've read lately.
If you're into cooking, you might want to check out my international cooking website, Cooks Without Borders, which was nominated for a Webby Award last spring.
https://cookswithoutborders.com/
Background: I'm a longtime food journalist, critic and writer turned food-and-beverage consultant. I’ve lived and worked in Los Angeles, New York and now Dallas, where I’ve been since 2009. Winner of two James Beard Journalism Awards, I’m author of six books (five about food and/or wine, and one novel) and a leader in Dallas’ food and beverage community. I founded my consultancy, Leslie Brenner Concepts, in 2019, and Cooks Without Borders in 2015. The Brenner Report was on a hiatus for some months as my consulting business suddenly became insanely busy, and I've recently started it up again.
I look forward to finding cool newsletters to subscribe to in this thread!
Hi! I write a weekly meal planning newletter and today I got paid for the first time! I am amazed. I follow several food-centric writers and the one I adore the most is Anna from https://www.servingdumplings.com/.
Hey! I write What To Cook When You Don’t Feel Like Cooking. Every Sunday my subscribers get a complete meal in their inbox that takes under an hour. Lots of one pot, sheet pan, simple and delicious meals. I’m devouring Ruth Reichl’s new newsletter. And I love This Needs Hot Sauce!
Wow, I love it! A thread for food writers! Shoutout to ingredientbyrachelphipps.substack.com
I write about gardening, food and motherhood. Lots about feeding children.
Hi everyone! I'm an American journalist based in Copenhagen who started Bord six months ago with some Danish friends (also food writers) to cover the local food and drinks scene. We try to go in-depth about issues that affect the restaurant industry here and abroad (like how the staffing shortage has led the normally collaborative community here to start poaching from each other, or about how the whole New Nordic movement, which basically trsnformed a culinary backwater into a dining destination, purposefully excluded women), but there are also regular features about cool producers, interviews with interesting people in the industry, and stories about some of dishes that makes this city such an exciting place to eat.
Other food newsletters I love are Hannah Raskin's The Food Section on southern food in the US (https://thefoodsection.substack.com); Omos Digest on Irish food (https://omos.substack.com/welcome), and, of course, the great Vittles on (mostly) London food subcultures (https://vittles.substack.com/)
Hey folks, I write https://tinyvineyards.substack.com - it's all about becoming a commercial boutique winemaker. Not something everyone is going to do, but if you enjoy wine at all the idea of owning your own vineyard and/or making your own wine has undoubtedly floated through your mind a time or too. Mine is a fun, whacky story about an improbable journey taken a little later in life than most people would. The great thing for paid subscribers is that I'm crediting every penny of their subscription with free wine that I make. Huzzah!
Kia ora, I'm a New Zealander writing about designing food blogs for my clients around the world at https://designfood.co/
Hello! I'm a journalist covering food in Aspen, Colorado, as I prepare to launch a printed tip sheet (and food concierge service) for visitors and locals. I'm gravitating toward interviews with chefs, restaurateurs, farmers, producers, and other food folks. I'm working on a fun series to begin posting soon: "What Aspen Athletes Eat."
Thrilled to find Ruth Reichl's "La Briffe" on Substack: https://ruthreichl.substack.com/
I love "Stained Page News" by Paula Forbes, especially this: https://www.stainedpagenews.com/p/fall-2021-cookbooks-design-photography
Not food-focused: George Saunders, my one-time creative writing professor at Syracuse, is here with "Story Club": https://georgesaunders.substack.com/
I'm running a super fun food-based newsletter called Kitchen Witch that explores the intersection of food and witchcraft! As a bonus - our first workshop is coming up in January. It's about tyromancy, or telling fortunes with cheese. Can't wait!!
Hi there! We’re Betsy and Jen, sisters who write Dishtillery, a garden-to-table (and glass) newsletter. Both of us garden but one of us is also an event planner and floral designer and the other is a dining critic, cookbook author and creative writer, so there’s lots of food memoir and food poetry, recipes, restaurant recommendations, travel writing, and highlighting of food/drink artisans in addition to gardening advice. Love to see all the food writing here! We love Vittles and Smart Mouth.
Heyo, I publish the Roast! West Coast coffee newsletter and podcast that is about coffee, the coffee community and entrepreneurship. Each week, I share a coffee education podcast/newsletter and an interview newsletter that focuses more on the stories behind the coffee roasters on the west coast. Next week will see the culmination of the 3rd season of the show, and I've recently left my full time career to focus full-time on the show.
As such, I'm drinking a ton of coffee, and hoping to share that with more people! R!WC isn't just for coffee nerds, but we really reach across the aisle to include all levels of coffee education from introductory thru advanced. The interviews appeal to anyone who is interested in entrepreneurship, creative solutions, and the story behind the brand. The focus is on the West Coast, but travel episodes have included coffee pros from Colorado and Wisconsin. Those episode will be featured more heavily in season 4. https://roastwestcoast.substack.com/
Thanks to everyone for checking it out, and listening to the show which can be streamed on Substack or found on any major podcast platform.
I'm Sutee, and I've been writing about Peruvian food for about six years. With Substack, I think I've finally found the right outlet for my writing and photography! I love all things to do with Peruvian food and culture, and I'd like my writing to reflect that. I write about all aspects of Peruvian food from street food (grilled cow hearts, anyone?) to tasting menus from some of the top-ranked restaurants in the world. Over several of years of travel around Peru to learn about regional food, I've collected many stories and photographs from the jungle, beaches in the North (well-known for their style of ceviche), and the Andes that I'm eager to share here: https://howtoeatinperu.substack.com/
I'm excited to meet the food writing community here and am looking forward to following and learning from you all.
My newsletter is called Tales From Topographic Kitchens and during Advent, I am publishing a series of posts about Christmas food in films, music and literature. My newsletter is about food writing and cookbooks and it has won an award from the British Guild of Food Writers.
Ah! Can't believe I get to be the first one to talk about Time Travel Kitchen. The writer, the delightful Jolene, bakes vintage deserts in her adorable vintage kitchen. There's great recipes, interesting history and more!
https://timetravelkitchen.substack.com/
I recently posted a long piece about fried chicken from the perspective of a Brit, think you might enjoy it!
https://americauthentic.substack.com/p/you-know-i-like-my-chicken-fried
Me and my friend César have been writing for a year now on the history of food. From Japanese tea and Izakaya culture to things like the croissant. It has been a blast thus far and we stumble upon so many funny and quirky stories. Join our journey! https://foodistory.substack.com
I <3 Food is Stupid !! https://foodisstupid.substack.com/
I’m in Australia writing about foodservice and hospitality, curating information on trends and industry developments https://hosporeset.substack.com 🥗
Reading the post by Ruth the past two days really brought back some memories for me. I am not a foodie but my mother and grandmother were starting with the Galloping Gourmet, Julie and Jacque then continuing into recent years with the Barefoot Contessa and Emeril which we used to watch together before their transition to heaven. Thanks and I look forward to reading the daily posts and I might even get to one of the recipes.
NZinga just launched her publication - can't wait to see where she takes it! I love the idea of blending a tried and true recipe with something a little more challenging/adventurous. https://nzinga.substack.com/
Hello, I write about food writing on Substack. https://diannejacob.substack.com
My free monthly newsletter contains links to articles and posts about writing, trends, and best practices. I also teach food writing and am the author of a book called Will Write for Food, about how to write recipes, cookbooks, blogs, memoir and more. My favorite food newsletter is David Lebovitz’s. He’s been a good friend and mentor for years.
HI there! My monthly newsletter is focused on "uncomplicated food + other simple pleasures."
I'm a former specialty food shop owner and specialty food business development consultant, gone "clean" - out of necessity for my health.
I'm nearing the completion of my first cookbook "Clean Eating Foodist", but the newsletter is a place where I can take a looser approach, allow a broader number of ingredients into the mix, and create a space that is free of illness - since I now spend most of my time immersed in medical research and my patient community.
My newsletter recipes are all simple to make and free of gluten, sugar and dairy. However, I'm not sure you'd even notice, because I don't use substitutions or artificial sweeteners -- they're just sort of naturally free of those things.
By supporting my newsletter, you're supporting my ongoing medical expenses, and helping me build the following required to secure a publisher for my cookbook.
Thank you for your camaraderie!
I've been loving the sandwich column of The Sword and the Sandwich (https://theswordandthesandwich.substack.com/s/notable-sandwiches), where Talia is eating her way through Wikipedia's List of Notable Sandwiches!
Also, it's not from a food Substack, but I really enjoyed reading this article (https://meghanboilard.substack.com/p/pomp-and-turkumstance-whats-the-deal) about the history of the Presidential Turkey Pardon as I was thinking about my thanksgiving dinner and all of the weird traditions around that last week.
Hi everyone! I write Letters from Tuscany, a newsletter focused on food and stories from Tuscany. I share family favourites, traditional recipes, ideas and inspirations for weekly meals with an Italian vibe, and trustworthy recipes to add to your cooking repertoire. Authentic Tuscan food delivered twice a week in your mailbox! :)
At the moment I am devouring Ruth Reichl’s new newsletter: it is even better than an Advent Calendar. I'm also a great fan of David Lebovitz and Stained Page News.
Hi! I wrote painfully honest, comedic frozen meal reviews. I have a weekly(ish) Substack newsletter and more daily updates on Instagram here: https://www.instagram.com/paulaeatsleancuisines/
Excited to follow everyone on this list - so many great suggestions!
I love how Alicia Kennedy writes about food. She considers how it intersects with labor, politics, culture, everything. https://www.aliciakennedy.news/
Also, Kelly's alone in my room is not solely a food pub, but she has some great recipes. https://aloneinmyroom.substack.com/p/dispatch-from-the-mundane-013
I'm going to miss the shout out today, but wanted to give a 5 stars to Time Travel Kitchen. https://timetravelkitchen.substack.com. Jolene explores and cooks old time recipes in her 1927 vintage kitchen. I made her Kladdkaka chocolate cake and I'm a devotee for life! If you love chocolate, check out that recipe: https://timetravelkitchen.substack.com/p/time-travel-kitchen-1d1
I’m totally late to this (as always!) but if anyone’s still hanging around, please please check out SOURCED. Chloe and Anna clearly care so much about this history of food, what’s going on in back of house, and so much more. I studied with Chloe at Columbia and I know for a fact that she’s one of the most brilliant writers out there. Don’t skip SOURCED! Http://SourcedJourneys.substack.com
Whoops I missed this, but so glad to finally see/learn about food-related newsletters. Thanks Substack for featuring it!
https://whattocook.substack.com/ -- so great for figuring out what the hell to cook!
Hello! If you're looking for a food blog with a twist of sci-fi and the unusual please check out my blog. My posts will contain weekly reviews of 'fictional' restaurants, cafes, bars and pubs from a variety places. It's a lot of fun and I hope some of you would like to join me! I've just started with this quest so there will be plenty incoming over the next few weeks and months.
I had the delicious pleasure of meeting Ruth Reichl when she, Nancy Silverton, and Evan Kleiman hosted the Foodie Edition event that we sponsored in Carmel, CA back in 2017. Cooking and chit chat on stage...I can still smell the garlic! https://www.sunsetcenter.org/e-the-foodie-edition-presented-by-carmel-public-library-foundation-359.htm
Hi Bailey, I am still very new to Substack. I actually just signed up today and am hoping to be sending newsletters out with regards to everything food and beverage-wise. I think it is really great that you did this thread. Just in time actually. Now I can go check other writers' newsletters! Super excited to the part of this community!