Adapted From
Tracy WanWhy we eat what we eat: home cooking, fine dining, and the in-between.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 60 | Subscribers | Read | adaptedfrom.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Microdosing life elsewhere
Luxury travel is my spiritual equivalent of gut rot—an excess that doesn’t sit right in my body. I’ve spent a few vacations—notably in the Caribbean—in a tourist’s bubble, completely isolated from the local customs and cadences, and felt a ...
Banh mi xiu mai, and food as a living document.
Pause the drone of your life to ask yourself questions about what you put in your mouth, and you’ll never court boredom again. Try it the next time you’re out. Even something as simple and utilitarian as a banh mi—the obvious choice when yo...
20 Victoria, and the sites of aliveness.
The British author Oliver Burkeman has a wonderful shorthand for navigating life’s decisions. It’s the practice of asking yourself, when at an impasse, “Does this feel like it’s taking me in the direction of greater aliveness?” I’d never ar...
Lake Inez, and the charms of being seen trying.
At some point we started conflating craft with creativity, but only rewarding the former. It’s the hollow packaging of life under capitalism, perhaps. We want the results without the effort—to arrive at the aspirational destination without ...
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