On publishing, cookbooks and food writing
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 191 | Founded | 4 years ago | Last Issue | 9 days ago |
| Active | |||||
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kristinjensen.substack.comLatest Issues
Food for thought #141
Reading
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The decline of the pub in Irish towns and the rise of the passionfruit martini
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UK canned ‘mackerel’ now contains no mackerel
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Meet the LA-area cook who’s gone viral for his Meta AI-filmed cooking videos
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Meet th...
Food for thought #140
Reading
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‘A crisis of authenticity’ – the truth about food influencers
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The case for eating blood (sausage)
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The unique horrors of AI food slop
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Hot school meals are a great idea – but we can do it better
Launchin...
Cook the books: Ar Tine toastie
When I asked our Toasties authors what recipe they’d recommend if you cook only one thing from their book, they both independently said the ar tine (chilli beef) toastie. And this is coming from the newly crowned toasties champions from the...
Food for thought #139
Reading
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Welfare check for the TK Maxx food aisle customer, please
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Hoosier Cabinets and the Dream of Efficiency
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Does Gen Z have the patience for fine dining?
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Subterranean salad: underground farmers seek solution to foo...
Food for thought #138
Reading
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In the Age of AI, the Analog Restaurant Feels Radical
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European farmers face ‘unprecedented crisis’ after successive heatwaves
Scrolling
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‘A greengrocer’s fantasy cast in clay’
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The best way to give garden...
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