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on hand | a food & drink newsletter

Brianna Plaza, Alexis deBoschnek, Park Slope Living, Rick Martinez

going "back of house" through interviews, stories, and recipes.

Platform
Substack
PricingFreemiumPublishesWeekly
Issues167SubscribersRead readonhand.com

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Latest Issues

Recent posts by this newsletter. Browse the email archive.

Jing Gao wants to get Sichuan flavors into as many kitchens as possible

Jing Gao is the founder and CEO of Fly by Jing, a company selling non-traditional, but very personal chili crisps and noodles rooted in Sichuan ingredients and cuisine. Started in 2018, her business really took off in the early Covid years ...

9 days ago
2
0

Green chili & cheddar pierogi

This Polish girl grew up in the Southwest.

19 days ago
9
2
Paid

I hosted my first pop-up

##### Today, 50% of proceeds from new paid subscribers will be donated to the Immigrant Law Center of Minnesota, a non profit providing assistance to hundreds of people with families detained by ICE. I’ve already donated $100 on behalf of t...

a month ago
15
7

Hawa Hassan shows us that food is part of where we come from

Hawa Hassan is a Somali-American author and chef who won a James Beard Award for her first cookbook, “In Bibi’s Kitchen.” Her second book, “Setting a Place for Us,” shares recipes and stories of displacement, resilience, and community from ...

a month ago
6
1

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Authors

The writers behind this newsletter.

  • Brianna Plaza

    Brianna Plaza writes on hand, a newsletter that takes readers on explorations of the vast world of food and drink through stories, original recipes, and interviews featuring chefs, cookbook writers, iconic food makers, and boundary-pushing brands.

  • Alexis deBoschnek

    Cookbook author and recipe developer based in the Catskills.

  • Park Slope Living

    Discover the best places to see, dine & drink in Park Slope, Brooklyn (and beyond) \ud83d\udcf8\ud83c\udf5d\ud83c\udf78

  • Rick Martinez

    Bestselling Author & James Beard Winner. Showing home cooks how to master Mexican food while I share the heart and soul of México —its people, its history, its flavors— with honesty, pride, and a little bit of chile-laced chaos.

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