Ruthtalksfood Newsletter
Ruth StroudTalking about food leads to talking about everything: recipes, family stories, culinary history, healthy eating tips, and holiday tales. I write about it all, plus some truly delicious Jewish treats like rugelach and hamantaschen. Don't miss it!
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 226 | Founded | 8 years ago | Last Issue | 8 days ago |
| Active | |||||
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ruthtalksfood.substack.comLatest Issues
Happy Fall, Y’all!
I’m convinced that autumn is a state of mind as well as a season. Why? Consider that I’m writing this in the first week of October in Los Angeles, where despite the calendar, our unusually sticky summer is slated to continue for at least an...
Fasting Like the Angels
A possible menu for a Yom Kippur Break-Fast is a bit like breakfast or brunch on a Sunday morning in which bagels are the star. (Credit: Getty Images)
I’ve been thinking a lot about mortality lately, so I don’t really need a special holida...
New Year’s Greetings from San Francisco
Top photo: Apples and honey, traditional for Rosh Hashanah, at least in my family. Bottom photo: “Apples,” a 2005 glazed ceramic sculpture by Gustav Kraitz, located outside the de Young Museum in San Francisco.’s Golden Gate Park.
Friday e...
Goodbye, Dear Susie
My friend Susie kitted up like Michael Jackson en route to a tribute for the late singer in March of 2025. She could do his famous Moon Walk too!
It seemed like everyone was mourning the loss of legendary singer-songwriter Dolly Parton las...
A 2021 Novel Sends Me Down a Victorian Cookery Rabbit Hole
An illustration from the fish chapter of the 1882 edition of Eliza Acton’s Modern Cookery for Private Families, originally published in 1845. Annabel Abbs’ novel about Acton, published under different titles in the U.S. in 2021, below left,...
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The writers behind this newsletter.
I write stories with a food angle, usually with recipes, that come from my immigrant Jewish family, friends, memories, travels, and my insatiable curiosity about how and what people eat. I'm a home cook, teacher and LA Times and Jewish Journal alum.
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