
Rants and raves from an unserious food writer.
| Platform | Pricing | Only free issues | Publishes | Weekly | |
|---|---|---|---|---|---|
| Issues | 61 | Founded | 6 years ago | Last Issue | a month ago |
| Active | |||||

Late last year, a chapter of the International Interior Design Association asked me to give a keynote at their annual meeting. If this is surprising to you, trust that it was also surprising to me. Nothing about me is well designed—especial...
I blame my love for artificial cinnamon flavoring on Northwest Iowa Tours.
My dad, a high school band director, spent his summers driving charter buses full of retirees to exotic places like Mt. Rushmore or Winnipeg. We needed the money—an...
I am both a gullible person and a literal one, which means I am frequently disappointed by the realities of figurative language—“pea soup fog,” “hogwash.” When I was a child, one phrase disappointed me more than any other: “pizza ranch.”
I...
I have long had a fixation with “Frankenfood,” by which I mean, the sort of food that a doctor would eat. I was able to indulge this recently for Serious Eats, where I wrote about the merits of xanthan gum.
It is unfashionable, in this era...
On New Year’s Eve, my mom made two meat pies—tourtière, she would want me to call them. They looked beautiful, but they didn’t taste right. To her, the flavors seemed blunted—ashy.
A few years ago, this would read like the setup for a COVI...
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The writers behind this newsletter.
A writer who eats several meals a week.
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