Foodie Scribbles Celebrating Independent Food Businesses
Dominus Owen MarkhamAll things Food, for all you Foodies amongst us, recipes, places to eat and things to avoid eating
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 49 | Founded | 2 years ago | Last Issue | 14 days ago |
| Active | |||||
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foodiescribbles.substack.comLatest Issues
The Food That Was Here Before Us
We tend to think of food as something wonderfully uncomplicated. We grow it, catch it, buy it, cook it and eventually somebody eats it, preferably while sitting down. We might think about whether the tomatoes are local, whether the chicken...
When You Can’t Find the Right Grill... Build One
When You Can’t Find the Right Grill... Build One
There are plenty of businesses in the food industry that begin with a grand plan. A carefully prepared business model, a market opportunity spotted from a mile away, perhaps a mee...
Salad Cream: The British Condiment That Refuses to Die
There are foods you eat, and foods you remember. Salad cream is both. For generations of Brits, it’s the pale yellow thread running through cheese sandwiches at school, prawn cocktails at Christmas, and the kind of salads that are mostly ic...
The Chef Who Came Home...
There is something rather satisfying about a chef going away to learn the tricks of the trade and then coming home to discover that the ingredients he really wants to cook with have been there all along.
Matt Louis knows a thing or two abo...
The Great Kebab Experiment...
There are certain foods that occupy a slightly strange position in modern life. We eat them without giving them much thought, until someone on the internet announces that we’ve been doing them wrong for decades.
Doner kebab is one of them....
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The writers behind this newsletter.
Ghostwriter, Blogger, Wordsmith, Business Coach, Online Marketer, Coffee Lover, Geek - Carpe Diem
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