Well Read & Well Fed
Kristin JensenOn publishing, cookbooks and food writing
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 171 | Founded | 3 years ago | Last Issue | 10 days ago |
| Active | |||||
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kristinjensen.substack.comLatest Issues
Food for thought #126
Reading
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The Irish women changing the face of Irish food at home and abroad
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The second issue of online magazine Tomato Tomato has just dropped
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Could supermarket shopping be about to change radically?
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The 30-minute meal...
Cook the books: Curau de milho (sweetcorn custard)
When Giselle Makinde served curau de milho to the guests on Sunday Brunch a few weeks ago, you could see all their faces light up when they took their first bite. When host Simon Rimmer tried it, he said that even though he didn’t have the...
Food for thought #125
Reading
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Fennel Fronds and Fine Lines: Food Tattoos Take Root — as someone with two food tattoos, this was a fun read
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Our Kai Cookbook author Jess Murphy wrote her chef’s guide to the best restaurants in Galway for Saveur
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W...
Food for thought #124
Reading
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The Unsavory Side of FoodTok: Over the past few years, restaurant critics and food writers have been replaced by 30-second influencer reviews. I fear we’re losing something crucial in the process.
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His grandmother’s reci...
Food for thought #123
Reading
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First read this: Can you trademark a ‘bean club’? Rancho Gordo’s legal claim is dividing the industry
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Then read this: The Rancho Gordo Effect: What the Chronicle omitted – and what the reaction reveals about how we thin...
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