Consumed
Jane Black, Liz DunnTwo veteran journalists pry the lid off the food industry
| Platform |  | Pricing | Only free issues | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 21 | Subscribers | Read | consumed.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Eat Here, Not There
Impossible restaurant reservations have existed for as long as I can remember. Beginning with the French Laundry in the 1990s, each era has crowned certain spots as kings of the dining hierarchy; global headliners like El Bulli, Alinea, Nom...
Baking Spices: A Buying Guide
I first became interested in spices in 2015 — an era you might call peak Marie Kondo. Back then it was a given, even among talented bakers, that it was just fine to use that jar of McCormick’s ground cinnamon that your mom gave you when you...
The Beat Goes On: More Evidence Against Ultra-Processed Foods
Two years ago, I hadn’t heard the term “ultra-processed food,” but since then it has invaded the wellness discourse with a speed and intensity that’s impressive even by health fad standards. There exists now a widespread suspicion that UPFs...
Can the Prix Fixe Menu Make Restaurants Affordable Again?
Happy diners at the very affordable Mama Oakland Photo credit: Emma Kruch / Emma K Creative
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Authors
The writers behind this newsletter.
Jane Black is a Washington, DC-based food writer covering food politics, culinary trends, and sustainability. She is the co-founder of Consumed, a deeply reported newsletter for people who care about food, well-being, and planetary health.
Journalist who writes at the intersection of food, business, and culture for the WSJ, Businessweek, the NYT, etc! Mom of three and co-creator of Consumed.
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