GUTS MAGAZINE
JAKE MIKE BOY, Millicent Souris, Katie Mather, Marion Teniade, Rebecca Thimmesch, Tana Schwarz, Andrew Truong, Perry, Atreyee Madhukalya, Andrea ŠutićAn offal forward, confession booth of a restaurant lifestyle magazine.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 101 | Subscribers | Read | gutsmagazine.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
THE TONGUE HAS A MEMORY OF ITS OWN
Something wonderful has been happening over the past year or so. Brilliant writers and industry people have been contacting me wanting to write stories for GUTS, whether I have an open pitch call or not. To me, that’s the biggest sign I’m d...
DOES THE SUFFERING COST EXTRA?
I ate at Noma in 2009 on a fluke. I had never even heard of the restaurant before the day I was scarfing down dirt at one of its tables. I was eighteen, I had just graduated high school in California and my uncle Ray was taking me on a cele...
ON "TWO DOZEN EGGS" WITH HUGH CORCORAN
Painting by Peter Doig from Luncheon Editions.
THE EMOTIONAL LABOR OF EMOTIONAL LABOR
> “I use the term emotional labor to mean the management of feeling to create a publicly observable facial and bodily display; emotional labor is sold for a wage and therefore has exchange value.[…]
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Authors
The writers behind this newsletter.
A writer/waiter from Oakland, CA. Editor-in-chief at GUTS MAGAZINE.
Millicent lives in Ridgewood, Queens. She has yet to find the perfect amount of employment, always too much or too little, and what she knows for sure is there's nothing better than quitting a job. She is a cook, a writer, a mover of boxes.
Deputy Editor of Pellicle, writing from the North West of England.
Ten-ee-ahh-day. Your favourite kid’s favourite auntie.
tip tapping
Bartender turned writer. I hold a master's in Food Studies. I write about natural wine, craft beer, food systems, and the business we call show, I mean hospitality.
Film critic and pop-up chef. My newsletter about movies and food is called Buttered Popcorn pls like and subscribe. Bylines in Reverse Shot, Guts Magazine, and 4R Press. Born in San Jose, now in Brooklyn.
An eater, writer and cooker
Used to be a chef, now eat organs to show some respect to animals. Will I ever eat a bull testicle? Only one way to find out!
Hy
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