Pat Willard's Stories
Pat WillardHistory, American culture, strange places, curious encounters, family, children and adult mayhem,almost always in the presence of food.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 361 | Founded | 7 years ago | Last Issue | 4 days ago |
| Active | |||||
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patwillard.substack.comLatest Issues
Romeo & Juliet
There are only a few weeks left in the sardine season. I have four beauties—long, plump and clear-eyed—ready to be grilled.
First, I stuff them with lemon and rosemary.
Then, I set up the grill on a metal table on the old wooden deck.
Th...
Roadside Joys
The other day I was meandering down back roads when I came upon a small farm stand at the edge of a sun bleached lawn. There were only a few items for sale on the table—half-pint containers of small country blueberries; fuzzy raspberries; a...
A Bad Mom's Summer Outing
The current situation is that the apartment is tiny and not air-conditioned, your one-and-a-half-year-old son never stops gallivanting around it, and your husband is in the fourth year of writing his dissertation. If he finishes it soon, he...
How to Bake a Pie on a 104 Degree Day
You don’t. Except I had no choice when a reporter from a national newspaper insisted on watching me make a pie after I feed her lunch. She had the impression that this was something I did every day because of my recently published book, Pie...
A Fine Patriotic Interlude!
Please let Substack know that you stopped by today by pressing the little heart button above or at the end. I truly appreciate it!
I’m working on tomorrow’s story, entitled How to Bake a Pie on a 104 Degree Day. It’s gripping.
Unti...
Audience Metrics
Subscribers, engagement, traffic and sponsorship for Pat Willard's Stories.
| Subscribers | Engagement | 73 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
Grew up in Philadelphia. Live in Brooklyn. Written four books best described as memoir, culinary and social history, along with some pretty good recipes.
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