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 | 359 | Founded | 7 years ago | Last Issue | 7 days ago |
| Active | |||||
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patwillard.substack.comLatest Issues
A Bad Mom's Summer Outing
This story appeared exactly three years ago. But the subject never grows old and I always thought of this piece as among the better ones. I made edits thoughout: it’s not quite new but it is different from the original. I hope you enjoy it....
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...
Give Praise for the Household of Ruth
The story you are about to read was written in 1938 as part of the America Eats! manuscript for the Works Progress Administration’s Federal Writers Project. I have reproduced it as it was written in the language and terms used at the time....
Fun Times on a Sunday Outing
You go to the movies on Saturday afternoon and order a small bag of popcorn. Your husband devours most of it as he usually does and his stomach grouses all the way home. Dinner becomes scrambled eggs since he’s not that hungry. A heavy dose...
Audience Metrics
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| 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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