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 | 122 | Founded | 2 years ago | Last Issue | 8 days ago |
| Active | |||||
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queenofmarkets.substack.comLatest Issues
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...
I scream
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...
A very Jewish melon
In the beginning, was the honeydew melon, said the Lord.
A short interlude on a hot day; this piece came out of one of ’s writing prompts for his Abundance Writing Group Gathering. I thank him for all his wonderful comments, I wish I had r...
Two seasonal recipes from Silk Roads
Welcome back, and a big welcome if you’ve subscribed to my Substack this week. If you haven’t read last weeks’ piece, an interview with food writer here’s the link. Today I’m posting two seasonal recipes from her book, Silk Roads.
At Wal...
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| Subscribers | Engagement | 76 | Monthly Web Visits | ||
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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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