Robert F. Moss
| Platform |  | Pricing | Only free issues | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 59 | Founded | a year ago | Last Issue | 43 hours ago |
| Active | |||||
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robertfmoss.substack.comLatest Issues
Don't Panic! It's Just August
Must be August (Courtesy Ken Hawkins via CC2.0)
We’re now fully in the throes of August, long deemed by poets to be the cruelest month. It’s hot. It’s humid. Every day around 2 p.m., a thunderstorm rolls through, washing out whatever plans...
The Origins of the Package Store
I was interviewed this week by a writer working on a story for Boston Magazine about the origins of the term “packy,” which is widely used in Massachusetts and other parts of New England to refer to a liquor store. I had written a short pie...
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...
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| Subscribers | Engagement | 71 | 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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