A weekly selection of my personal archives, written, photos, videos, menus, and other visual materials, on eating, cooking, and travel from the simplest to the grandest, everyone from local fishermen to the world’s most famous names. Hope you like it!
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 205 | Founded | 4 years ago | Last Issue | 9 days ago |
| Active | |||||
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A FEW RANTS AND A SOME RAVINGS AGAIN
James Beard, a classy man who reminded me of all the lessons I had already learned. And taught me a whole lot more.
COMMENTS On my last article on “hospitality in trouble” say it better than I did.
“Jeremiah, your point that service is st...
WHAT IS HAPPENING TO HOSPITALITY?
Thank you for reading JEREMIAH TOWER’S OUT OF THE OVEN! Free subscribers will receive an occasional publication. Paid subscribers will receive a weekly publication, as well as menus, recipes and full access to archives. Now including 200 ar...
“THE NIGHT THAT CHANGED DINING IN AMERICA”
A room full of America’s top chefs in 1983 and their menu.
And the title of Ruth Reichl’s Substack post last week.
TINNED PINEAPPLE, AN APPLE, TWO BANANAS, A TIN OF TOMATO SOUP
This morning there was news of a recall of tomato soup powders in the USA. Still powders? Not time? Not the all-American Campbell’s?
The title sounds like post WW2 rationing. Except there would have been one banana unless you had a tree....
WORSHIPPING WATERMELON
Actually, I don’t, unless it’s grilled and covered with the Key lime juice from my Mexican garden. Or from a summer farm stand, just picked and still warm from the sun.
Or dipped aged mezcal.
I read the other day about a Thai style water...
![[VINTAGE MORELS] adventures with a home cook](https://substackcdn.com/image/fetch/$s_!EKrq!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Ffa5d998f-e036-4ca5-8421-d2d7bc6558e2_335x335.png)
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