Ben Vaughn's Substack
Ben VaughnThree of my favorite things are cooking, eating and traveling. If you ever catch me doing any of these things in a truly exploratory experience, you'll have found me, as they say, "in my element."
| Platform |  | Pricing | Only free issues |
|---|---|---|---|
| Publishes | Daily | Issues | 20 |
| Subscribers | Read | benvaughn.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Simple
There are several industries that tout skill and creativity as the sources of their finished products. Take, for example, the furniture industry. The first example of a piece of furniture I’d like to own is the hand crafted chair of an arti...
The sustainable menu, a letter to a young chef
It’s a love/hate affair when writing a menu. You must acknowledge creativity but also be purposeful and realistic. You wrestle to find the correct ingredients and the style of preparation, and then a practical mix of items that won’t break ...
Duck Duck Dim Sum
Normally, I wouldn’t travel during the worst winter storm in years just to experience duck in a few different arrangements. A fortunate misfortune, I guess you could say…but thank goodness it happened, even if it was unexpected. Being stuck...
Simple ....and Sustainable?
It seems like everywhere you turn these days, there’s a new food documentary detailing the horrors and betrayals to the consumer of the global food industry. It almost leads one to question, what food is safe and who can we trust if not the...
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Authors
The writers behind this newsletter.
Ben Vaughn is an award-winning chef and best-selling author. Ben is the founder of The Center of Culinary Cultivation and The Sow Project.
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