Robert F. Moss
| Platform |  | Pricing | Only free issues | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 51 | Founded | a year ago | Last Issue | 7 days ago |
| Active | |||||
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robertfmoss.substack.comLatest Issues
The Charleston F&B Import/Export Report
Welcome to Charleston! (Courtesy Antony-22 via Wikimedia Commons, CC 4.0)
Going to Ruin
A few weeks ago, I was invited to attend the soft launch of Mother’s Ruin, the new restaurant and bar that just took over the old Rarebit space on K...
Barbecue Judging and Barbecue Bets
Last weekend, fresh off my ham tour of Spain, my barbecue travels took me to Charlotte, North Carolina, where I served as a judge at the 5th Annual Carolina BBQ Festival at Victoria Yards in downtown Charlotte. (When duty calls . . .)
Admi...
The Would-Be King of Roast Beef Sandwiches
This week for Southern Living I profiled Beefy King, a one-of-a-kind Orlando restaurant that has been serving steamed roast beef sandwiches since 1971. It wasn’t originally one of a kind, though, for as I note in the story, the Beefy King r...
Time for a Ham Break
It’s been planes, trains and automobiles for me lately. I just got back last week from a swing through Virginia, touring craft distilleries for an upcoming Southern Living feature and, along the way, hitting up a few barbecue joints and som...
On Restaurant Reviews (Part 1)
He’s got a reservation at Saison
Back in February, I asked readers whether they were interested in all the inside baseball about restaurant reviewing, the media industry, and so forth. I received far more responses than I expected indicati...
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| Subscribers | Engagement | 73 | 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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