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 | 155 | Subscribers | Read | ruthtalksfood.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Carlsbad, CA: Fun in the Flower Fields 🌼(and Strawberry Picking too!🍓)
Where did four years go? I began this blog on Substack on April 4, 2020, shortly after the first pandemic lockdowns began. After 139 posts, I’m still at it. Usually I write about food (hence the title!), but sometimes, like today, I write a...
Nagisa Talks (Fake) Food!
Would you believe all the food on display here are fake plastic samples—shokuhin sampuru? They advertise what’s on the menu of this retro restaurant in Osaka. (Photos by Nagisa Kamae or Sam Graham)
Hamantaschen in the kitchen with Amie
Amie McGraham with a batch of chocolate hamantaschen.
Corned Beef: A Dual Heritage
A traditional St. Patrick’s Day feast, with corned beef and cabbage and Irish soda bread—unfortunately, not mine!
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Authors
The writers behind this newsletter.
I write stories with a food angle, usually with recipes, that come from my immigrant Jewish family, friends, memory, 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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