The culinary & travel journal of James Beard nominated writer Nicholas Gill. An exploration of cuisine and biodiversity in the Americas & beyond.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 400 | Founded | 5 years ago | Last Issue | 6 days ago |
| Active | |||||
Read this Newsletter
newworlder.substack.comLatest Issues
Chañar Mole, Lickanantay Wine & Other Stories From the Most Arid Place on Earth
Travel Notes: The Atacama Desert, Chile.
Sergio Armella has only tried one mole in his life. He tasted that mole at a restaurant in Santiago. It wasn’t even from a Mexican restaurant. Yet, it piqued his curiosity enough to start reading ab...
Where to Eat: Arequipa, Peru
A capital of Peruvian regional cuisine.
The culinary scene in Peru’s second largest city is not defined by celebrity chefs or new wave cuisine, but by one of the country’s strongest regional ingredient networks and a foundation of mestizo...
Bolivian Wines to Seek Out
A newly energized scene built on a foundation of nearly forgotten heritage vines.
“Grape growing has happened here ever since the Spanish invasion or conquest, depending which way you look at it. And we have grapevines that are in excess o...
Field Notes: April 2026
Restaurant intel: the first 3 Michelin star restaurants in South America, Mexican and Argentine institutions opening stateside, new restaurants from top Colombian and Brazilian chefs & more.
Serra da Lua, Parque Estadual de Monte Alegre, B...
New Food Finds from Lima & Around Peru
New wines, a print magazine, a research driven sweets shop and a Piuran picantería, plus an updated restaurant guide to Lima.
My restaurant guide to Lima is why a sizable percentage of readers to this newsletter upgrade for to the paid ver...
Key Facts
Audience Metrics
Subscribers, engagement, traffic and sponsorship for New Worlder.
| Subscribers | Engagement | 74 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
Chart Rankings
How this newsletter ranks in the official Substack charts.
| #118 | |
| #76 |
Authors
The writers behind this newsletter.
Writer & Photographer based in New York and Lima, Peru. Co-author of Central, The Latin American Cookbook, and Slippurinn. Forthcoming: Eating the Amazon (2027).
Social
Frequently Asked Questions
How can I access the email archive for New Worlder?
You can find recent issues that have been published by New Worlder on Reletter by scrolling up to where it says Latest Issues. Tap on the link for any of the most recent emails or hit More Issues to see older ones.
How many subscribers does New Worlder have?
To see how many people subscribe to New Worlder, simply upgrade your Reletter account. We provide readership numbers and lots of other stats for this newsletter so you can decide if it's worth reaching out to.
How can I advertise in New Worlder?
Newsletter advertising can be extremely effective when it's done right. Before you pitch New Worlder as a potential sponsor or partner, make sure that you've done your research and checked its newsletter stats with Reletter.
Then, personalize one of our winning pitching templates and send it to the right person using the contact info provided.
How much does it cost to sponsor a publication like New Worlder?
Newsletter ad rates (or CPM) vary depending on many factors, including industry, number of subscribers, open rate, ad placement and more.
To find out how much an ad will cost, contact New Worlder using the contact information provided and ask for a copy of their media kit.
How can I find newsletters related to New Worlder?
Scroll up to where it says Related Newsletters to see other publications like New Worlder. You can also search our email newsletter directory to discover other newsletters that cover the topics you're interested in.
How do I contact New Worlder?
Reletter provides this newsletter's website URL above, where you will often find their contact information. We also provide links to associated social media accounts and pitching templates so you can reach out fast.