Maker’s Table
Meg MakerEssays on nature, culture, food, wine, and place, illustrated with original artwork and photography, plus insights on the art and craft of visual and narrative storytelling.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 232 | Founded | 4 years ago | Last Issue | 3 days ago |
| Active | |||||
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makerstable.comLatest Issues
Authenticity, Readability, A.I., and Data
The Salt is my weekly curated collection of writing and marginalia at the intersection of food and culture. Today’s roundup is heavy on A.I.—as subject, not method. I also share new data on the state of wine industry both globally and at ho...
E is for Élevage
Élevage is a French term deriving from the verb élever, “to raise up,” from Latin elevare, “to lighten.” Our English words elevate and elevator share the same root. The word also implies rearing or husbandry, reflecting the care and effort...
Wines of Andreola and Frasca La Guaragna
Notes and thoughts on wines from two Northern Italian producers
Welcome back to Notable, where I share notes on interesting wines from recent tasting. In the last few weeks I’ve participated in virtual events with producers from the Veneto...
Books, Books, Books
Welcome back to The Salt, my weekly curated collection of commentary and marginalia at the intersection of wine, food, and culture. My bookmarks folder was slender this week, so instead of the usual half-dozen articles, I’ve recommended sev...
D is for Dry
Dryness is both a measurable quantity and an immeasurable perception
Ripe grapes have abundant sugar, mostly fructose and glucose. During fermentation, yeasts eat the sugar and produce alcohol as a byproduct. Once these fermentable suga...
Audience Metrics
Subscribers, engagement, traffic and sponsorship for Maker’s Table.
| Subscribers | Engagement | 76 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
Award-winning culture writer and fine artist curious about nature, food, wine, and place. Chair, Circle of Wine Writers. Recommended by the Wall Street Journal.
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