Robert F. Moss
| Platform |  | Pricing | Only free issues | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 57 | Founded | a year ago | Last Issue | 16 days ago |
| Active | |||||
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robertfmoss.substack.comLatest Issues
Happy 4th of July
I’m preparing for a few upcoming talks on barbecue history, and that got me digging back into the archives to see what else I could turn up on the early days of barbecue in colonial America and the new Republic. In particular, I’ve been try...
Fine Dining Will Still Be Just Fine
Noma in Copenhagen is reopening August 5 (Courtesy Studio Sara Lou via CC2.0)
On June 10, Priya Krishna of the New York Times reported that Noma, the acclaimed restaurant in Copenhagen founded by chef René Redzepi, will reopen August 5. If...
On the Lamb in 2026
In my last Cue Sheet dispatch, I offered my two cents on the dire warning about the imperiled state of Texas barbecue issued by the Washington Post, which was then picked up and amplified by a range of other news outlets. I was a bit worrie...
Beer Gets Salty and Cocktails Get Cheesy
The June issue of Charleston Magazine is out, and it includes my 12-page feature on the State of Suds in Charleston. A lot has happened on the local craft brew scene over the past five years, including a wave of local breweries closing amid...
Texas Barbecue: Lasting Boom or Looming Bust?
I was planning for this post to be a Charleston Notebook entry catching up on some local food and beverage topics, but that plan, as they say, was overtaken by events.
My last post (“Is Barbecue Stumbling in 2026?”) was a Cue Sheet dispat...
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| Subscribers | Engagement | 72 | Monthly Web Visits | ||
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Authors
The writers behind this newsletter.
Robert F. Moss writes about food, drink, and travel. Based in Charleston, South Carolina, he is the Contributing Barbecue Editor for Southern Living and the author of six books on food and beverage history.
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