CulinaryWoman
Micheline Maynard, Liz WilliamsAuthor and business journalist Micheline Maynard gives her perspective on food trends from Ann Arbor, Mich.
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 972 | Founded | 6 years ago | Last Issue | 8 days ago |
| Active | |||||
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culinarywoman.substack.comLatest Issues
PODCAST: It's Asparagus Season! Some Tips On Enjoying It
Asparagus season is underway in Michigan. We are the nation’s leading producer of asparagus, which is grown all over the state, but especially in Western Michigan.
In this podcast episode, you’ll hear my tips for storing, cooking and serv...
The First Inklings Of What GLP-1 Drugs Mean To Restaurants
This is Mother’s Day in the U.S., and I wish a happy celebration to anyone who still has their mother. Many of us do not, including me. As you know from reading CulinaryWoman, my mother died in 2015 at age 102. But I think about her all the...
What GLP-1 Drugs Are Doing To Restaurants
There are now some studies looking at the impact
As GLP-1 drugs became more prevalent, it was natural to wonder what kind of impact they would have on the restaurant world.
Live with Micheline Maynard and Liz Williams
Thank you to everyone who tuned into our Substack Live! Here’s the replay.
We were excited to have the biggest audience yet. Liz and I have experimented different air times, and it seems like early evening works for the most people.
We a...
Just A Reminder: Substack Live Thursday Night
Please join and me at 8 pm ET/7 pm CT/5 pm PT for our latest Substack Live.
Thursday night’s topic is the restaurant world. We’ll talk about the trends we are seeing, meals we’ve eaten lately and what we enjoy most when we are out.
You’...
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Authors
The writers behind this newsletter.
See both my Substacks: CulinaryWoman Newsletter on food Intersection: Everything That Moves on automobiles and the future
Liz is the Founder of the National Food & Beverage Foundation & the Southern Food & Beverage Museum & a speaker & author at the intersection of food & culture.
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