Well Read & Well Fed
Kristin JensenOn publishing, cookbooks and food writing
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 173 | Founded | 3 years ago | Last Issue | 6 days ago |
| Active | |||||
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kristinjensen.substack.comLatest Issues
Food for thought #128
Reading
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What do we lose when family cookbooks disappear?
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10 winning photos from the World Food Photography Awards 2026
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The British food scene was booming. Why has it suddenly gone bust?
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Restaurants are paying influenc...
Food for thought #127
Reading
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Why we need more public restaurants
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Why do we say ‘piece of cake’ for something that’s easy?
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How a cookbook club changed my life
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The recipe has left the cookbook
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‘Flavor is under siege in this country’: h...
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...
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