Transmissions from the desk of Brooks Reitz - entrepreneur, writer, and home cook.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 341 | Founded | 6 years ago | Last Issue | 6 days ago |
| Active | |||||
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brooksreitz.substack.comLatest Issues
Pickles Are Invading the Beverage Aisle
Last summer, on an epic California road trip that ended in the small town of Philo, I discovered Donna’s Pickle Beer.
Cases of the stuff were stacked to the ceiling inside Jumbo’s Win Win, a burger joint in the area that might be one of m...
Salad Days, Edition Now
Healthy eating for human people
Salads cool the body and sit light in the stomach, but they also allow me to keep the oven off, which keeps the house cooler in summer.
The Tools Artists Use
I recently wrote about lessons I learned from Tom Sachs, using the protocols he developed for running his studio as a guiding light for operating restaurants. After I published the piece, I heard from Substack friend Olivia Weiss, who works...
Regional Delicacies
I just returned from from a week in Kentucky, staying on our family farm, the Ben T. Kimsey Home Farm, where my family has lived since 1903. The farm is in Henderson, Kentucky; as of 2020, the population of the county was 29,781.
Parts of...
The Young Turks Making Antiques Cool
Freaky antique-y
It’s silly to say that antiques are having a moment (like a great pair of 501’s or military khakis, antiques are always relevant), but it feels like interest in them is seriously bubbling among a new generation. The most i...
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Authors
The writers behind this newsletter.
Entrepreneur, investor, writer, and home cook. Based in Charleston, SC.
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