Well Read & Well Fed
Kristin JensenOn publishing, cookbooks and food writing
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 179 | Founded | 4 years ago | Last Issue | 8 days ago |
| Active | |||||
Read this Newsletter
kristinjensen.substack.comLatest Issues
Food for thought #132
Reading
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The joy, or not, of cooking
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From TV Dinners To Kale: The Most Iconic Food Trends In American History
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Why food businesses should ditch AI slop
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The Disappearing Las Vegas Buffets Hold a Mirror to the American So...
Cook the books: Frozen Club Orange gin fizz
It’s still hot. You need a cold drink. Even better, make that a frozen drink.
Makes 1
50ml gin
½ tablespoon caster sugar
1 tablespoon freshly squeezed lemon juice
1 tablespoon hot water
2 tablespoons cream
1 tablespoon egg white...
Food for thought #131
Reading
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In Dreams We Feast: What dreams of food tell us about ourselves
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Millennial Food Obsession Is a Joke. John Early Gets It.
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The pursuit of hungriness: 250 years of American food innovation
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The Hidden Rules of Fin...
Food for thought #130
Reading
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Can feeding your community change the world? These teens say yes
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How much? The hidden cost of restaurant dishes
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Norway brought its own food to the World Cup — but not for the reason you might think
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The rise of...
Cook the books: Movie night ice cream
Three base ingredients, your mix-ins and 10 minutes are all you need to make your own ice cream – no machine required.
Keep cool, folks!
Serves 6–8
500ml cream
½ x 400g tin of condensed milk
1 generous tsp vanilla bean paste
Chocol...
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| Subscribers | Engagement | 71 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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