Pull Up a Chair with Linxi
Linxi MytkolliPersonal essays on food, travel, illness, disability, and identity, exploring how we move through the world and who gets to feel welcome.
| Platform |  | Pricing | Only free issues | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 39 | Founded | a year ago | Last Issue | 9 days ago |
| Active | |||||
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linximytkolli.substack.comLatest Issues
I Love You From My Head Tomatoes
Photo by Kate Laine on Unsplash
The skin gives way with a small pop.
Salt catches on my tongue. The flesh gives beneath my teeth, sweet first and then sharp. Juice slips over my fingers and gathers in my palm, carrying pale seeds with it....
Food for Thought, October 2026: Butter, Appetite and Who Gets Judged
A journalist writes to a woman convicted of murder and asks for her beef stew recipe.
That exchange launches Asako Yuzuki’s Butter and introduces the question behind this month’s recommendations: what do we think we can know about someone...
Rice to the Occasion!
Rice is usually the thing you put underneath the main character of a dish.
On the MasterChef Canada set, it arrived in a burlap bag labelled CRISPY, and suddenly the good part had to crackle.
Across the kitchen, other cooks were holding b...
Portrait of a Place: Baie-Saint-Paul, Charlevoix
If Baie-Saint-Paul were a person, he would be the son of a fisherman who married into a family of cheesemakers.
On the road to Baie-Saint-Paul, Quebec.
His father taught him the river. His in-laws gave him a cellar full of cheese. He kep...
I Won My First MasterChef Canada Challenge Making Gordon Ramsay’s Beef Wellington
There are easier ways to meet someone than over a beef tenderloin with Gordon Ramsay legacy looming over you.
But that is how my MasterChef Canada season began.
Rebecca Abbott, from Gander, Newfoundland and Labrador, and I had never cooke...
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Authors
The writers behind this newsletter.
Albanian-Canadian writer and home cook, appearing on MasterChef Canada S9. I write about food, travel, type 1 diabetes, memory and joy, and the people, places and systems that shape how we eat.
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