Paige’s Table
Paige Webster TeepleEssays on food, culture, & travel + seasonal recipes from the curious mind of a mixed-race writer & chef in Northern California.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 27 | Subscribers | Read | paigestable.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
To all the carrot tops I've tossed before
> "Carrot tops are not actually good tasting! Why do people think that? There is no need to rescue them, they make great compost. Just use kale or arugula or herbs!"
Navigating Chronic Illness in Food Media
In the world of culinary dreams and aspirations, my journey takes a different turn - one marked by the intricate dance between passion for food and the relentless demands of a chronic disease. As I embark on this essay series, delving into ...
February's Table
Here we are, friends, edging towards the finish line of winter. It’s March, and the sun is gaining strength. Clocks will soon lean forward.
Winter Citrus Salsa Verde
In Spain, it's common to order the 'menu del dia' for lunch, typically featuring three courses for 15-20 euros, with the entree often showcasing simply prepared seafood, with heaps of sliced garlic and an abundance of fruity, slightly peppe...
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Authors
The writers behind this newsletter.
British-Mexican chef, writer, recipe developer, & food photographer in California. Gastronomy MLA hopeful.
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