
Stirring the pot, with meditations, musings, recipe-lettes, and lots of crumbs thrown in. From longtime food writer Kim O'Donnel.
| Platform | Pricing | Only free issues | Publishes | Weekly | |
|---|---|---|---|---|---|
| Issues | 85 | Founded | 7 years ago | Last Issue | 22 days ago |
| Active | |||||

The Before shot.
This is our half of a garden plot at the county park. (And this is what happens when you’ve been away from your garden plot for six months.) Yesterday was our first day back in the dirt since late October.
Two feet. Tha...
Standing-on-tippy-toe view of Chocolate Olive Oil Cake. Inside is midnight dark.
Some of you know me from the dinosaur age of the Internet when I hosted a live cooking chat. It was the Wild West, too, when print journalists like this one w...
Do you know Your Chill Tias? Until a few months ago, neither did I. And now I’m not sure how I can live without them. They are Tammi Cubilette and Sonia Gonzalez, a coupla Latinas of a certain #GenX age in New York City making short videos...
Photo by Atiq Uz Zaman Khan on Unsplash
June 1997.
A call out of the blue. A friend of a friend of a friend.
Yes, I had been a reporter before, in Philly and South Africa, I said on the touch-tone phone. The Washington Post was doing s...
This girl has got a draft …
Where I grew up, just a few miles from “the city line,” the accent is strong and pungent like blue cheese. My mother, who grew up in the Northeast section of Philadelphia, was our shepherdess in the Philly phone...
Subscribers, engagement, traffic and sponsorship for Lulu Pork Chop.
| Subscribers | Engagement | 71 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
The writers behind this newsletter.
Curious cook, wordsmith, teacher, cookbook author. East coast original, back in Pennsylvania after 11 years in Seattle.
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