BreadCrumbs
Graison GillI'm a James Beard finalist who believes that food allows us to answer questions and tell stories–about other people, about other places–that we are too afraid to ask or tell about ourselves. Here are the breadcrumbs of those stories.
| Platform |  | Pricing | Freemium | Publishes | Monthly |
|---|---|---|---|---|---|
| Issues | 22 | Subscribers | Read | graisongill.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Waning Gibbous
The New Moon recedes from its fullness, the visible part of its face decreasing with each day. And the face of the man in this photograph is visible in the dim, half lit darkness of the gulag where it was taken. This is a mugshot (to be exa...
Midnight in New Orleans (2009)
By now I had rituals.
Is the Bread in Europe Better for You?
I recently read an article in the NYTimes (ok, it was published in July but that’s how long it takes me to get around to things) which asked the question: is the Bread in Europe better for you? It was written by a PhD in Dietetics–someone w...
Winter Notes
I hope this finds you well and getting ready to celebrate whatever your cherish at the end of a year.
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Authors
The writers behind this newsletter.
I am a baker, miller, and writer. In 2020, I was a James Beard Finalist as the best baker in the country and I've taught bread workshops on four continents. Currently an MFA candidate at the University of Iowa.
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