Mafalda Makes
Mafalda MakesNotes on food from a naturally leavened, guilt-free homosexual—with pop culture serving as delicious punctuation.
| Platform |  | Pricing | Only free issues | Publishes | Monthly |
|---|---|---|---|---|---|
| Issues | 28 | Subscribers | Read | mafaldamakes.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Girl, just go shopping in Guangzhou
It was only yesterday that the world was turning Japanese. Lately, though, it feels like chasing Chinese — food, slang, auntie-coded pastimes — is the new directive. Maybe you’ve noticed mah jong clubs sprouting across Manila, or stopped mi...
I'm a rocket man: an arugula hard-launch
I discovered arugula like many ‘90s kids did — as a supporting act to prosciutto. Sadly, it never survived this typecasting. In the default salad at every mid Italian restaurant I encountered, that bitter green became easier and easier to d...
Hong Kong (kind of) still has my heart
Since China stepped in, Hong Kong is like a longtime friend I’ve lost to a controlling new boyfriend. I’d like to think we’re still close — with enough inside jokes and cinematic hijinks between us to fill a Criterion Closet. But a newfound...
These London bakeries give me life
Paris may have its lights, but London’s increasingly diverse dining has made it far more luminous in my eyes. For lunch one day, I gulped Sri Lankan dosas down with a ghee-washed Old Fashioned. At dinner the next, I gasped through Nigerian ...
Authors
The writers behind this newsletter.
Notes on food from a naturally leavened, guilt-free homosexual—with pop culture serving as delicious punctuation.
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