Maker’s Table
Meg MakerEssays on food, wine, and place, illustrated with original artwork and photography, plus insights on the art of visual and narrative storytelling.
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 247 | Founded | 4 years ago | Last Issue | 8 days ago |
| Active | |||||
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makerstable.comLatest Issues
The Beginning, The End, and Things in Between
Welcome back to The Salt, my roundup of favorite recent writing about wine and food, thirst and hunger.
The Salt is returning from a brief hiatus as I cranked out other projects. Last week I finished a long essay I’d been developing over m...
K is for Potassium
Potassium is essential to viticulture and winemaking
Potassium is an elemental metal with atomic number 19 and symbol K in the periodic table. It readily gives up its sole outer electron; in fact it’s so reactive it doesn’t exist in nature...
J is for Jurançon
Scintillant sweet and dry wines from South West France
Jurançon (zhoo-rahn-SOHN) is an appellation in southwestern France, in the bumpy foothills of the Pyrenees, producing dry and sweet white wines from indigenous grapes.
Sour Grapes, Sweet Wines, and the Literal Taste of Change
Welcome back to The Salt, my weekly curated collection of writing and marginalia at the intersection of wine, food, and culture.
In Beaune
Burgundy producer to Michelin Guide: “Get off my lawn!”
The Michelin Guide, which has long iss...
I is for Indigenous
Indigeneity in viticulture is about genesis and resilience
Indigenous means arising within or naturally occurring in a particular place. The territorial nature of indigeneity is key to its application to wine.
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| Subscribers | Engagement | 76 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
Writer and visual artist
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