Jennifer’s Substack
Culinary Journeys Field NotesMy personal Substack
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 13 | Subscribers | Read | jenniferyeecollinson.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Rustling up some eggs
Over the weekend, a friend invited me into a chicken coop. I decided to loiter at the mesh doorway framed in bright nasturtiums in avoidance of being literally “hen-pecked” and keeping my bright white city trainers unsoiled. Moments later t...
Chả cá Lã Vọng
This homely meal of chả cá, fried fish is the only dish on the menu. A time honoured recipe that has survived over 6 generations of the Đoàn family restaurant. It is so much a part of the old quarter in Hanoi that the street where this busi...
Dreams for a local grain economy
Once we were led to believe that New Zealand flour was inferior. This is certainly not the case! The Foundation for Arable Research (FAR) commissioned a study which confirmed that NZ grown milling wheat is as good as or better than Australi...
Eat your Asian greens!
I can easily eat a whole bunch of cooked mustard cabbage, gai choy in a sitting. It costs less than $2 a bunch at my local Chinese grocery store. My family have always been good veggie eaters. In fact there are not many vegetables that we d...
Authors
The writers behind this newsletter.
Jennifer Yee Collinson | Food writer & stylist, sourdough baker, flour nerd | Food scientist and dietitian.
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