Cheryl Queen of Markets
Cheryl Queen of MarketsI write about food through the lens of where it comes from and how it gets to us — the farm, the market, the supply chain, history and the seasonal reality.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 125 | Founded | 3 years ago | Last Issue | 9 days ago |
| Active | |||||
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queenofmarkets.substack.comLatest Issues
Notes and postcards
Welcome to this months notes and postcards
Just a reminder; this post may say ‘too long for email’ and be truncated. If you click on “View entire message” you will be able to view the whole post. If you want to listen instead of read t...
Testing the gage
I can’t remember a time when I wasn’t transfixed by gages. Spellbound by their plump green luminosity. Each sphere a carrying case for the promise of sweet juicy flesh, ready to burst.
They’re the end of school holidays. Paper bags, fruit...
My life in salads
Photo by Idin Ebrahimi on Unsplash
First salad; Infant school
Inside the glass fronted lunch hall, we took out places in the queue, quietly, or witha brave volume, depending upon which teacher was on duty. What’s on my plate today?
A...
Inside Kew's Herbarium: where the future of what we eat is explored
Kew Gardens has a secret world. Tucked away near Kew Bridge is a Georgian building, the Herbarium, housing the archives and the preserved plant collections. It’s here that a team of botanists are based, busy naming, classifying and studying...
Farming on a knife edge
Welcome! I’m here every week with stories about food and farming, markets, food history, interviews, farm and producer stories. Thank you for joining me. If you enjoy reading this piece, please click on the heart button to like it; it helps...
Audience Metrics
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| Subscribers | Engagement | 76 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
The Evening Standard called me Queen of Markets. I ran London farmers' markets for 20 years. Now I write about food, where it comes from, and why it matters — history, politics, growers and the odd recipe.
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