CulinaryWoman
Micheline MaynardAuthor and business journalist Micheline Maynard gives her perspective on food trends from Ann Arbor, Mich.
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 884 | Subscribers | Read | culinarywoman.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Every Season Brings A Shock Elimination
And that happened this week on The Great Canadian Baking Show
If You Don’t Like Macarons, Skip This Episode
Four bakers are in the GBBO semi-final
Polishing Silver And Reflecting On Its Meaning
Happy November, and welcome to the CulinaryWoman Newsletter. In the U.S., it’s the first day of standard time, meaning our clocks rolled back an hour except in a handful of places. There are a lot of studies on why time changes bollix up ou...
Polishing Silver And Thinking About Legacies
Tarnish can reveal something about our heritage
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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
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