On Food Without Compromise
John GonterPerspectives on food made with care and without urgency.
| Platform |  | Pricing | Only free issues | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 92 | Founded | 2 years ago | Last Issue | 19 days ago |
| Active | |||||
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gonterian.substack.comLatest Issues
On Food: We Should Have Blood On Our Hands
Even for an aspiring chef, facing the truth of the food we eat can be uncomfortable. I’ve forgotten where I saw this, but there is an episode of a food show where a stagière at Dan Barber’s Blue Hill at Stone Barns recounts her experience w...
On Food: Ploughman's Lunch
So many thoughts lately, none of which seem paragraph-ready. So, a list.
Black Trumpets where there none last year
- I just read this:
Up the Creek
Ready Or Not: Inside North America's Largest Lobster Processing Plant
The smell hit...
On Food and Cooking: "Tapas"
“Tapas”
While the draft folder posts slowly ripen, I am bringing you some small plates for current eating. Some tastes of what I’ve been up to with food. Longer form ideas just aren’t ready right now, we’ll just let them continue to r...
On Food: How to Build a Sandwich
Now everybody has agency to assert what kind of sandwich they like. I’m certainly not going to tell you what is right for you. But when I say “this is how it’s done,” know that I have made thousands of sandwiches and probably eaten one thou...
On Food: 30 Plants a Week?
Being the impish food thug that I am, I of course reject any box-checking concept like the “30 plants per week.” Does it mean I’m somehow failing if I only get 28 or 29? Why 30? Isn’t 20 good enough?
Fermenting wild plants. L knotweed, M,...
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| Subscribers | Engagement | 74 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
I write about wild and local foods, the outdoors and the connection between.
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