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 | 203 | Subscribers | Read | ruthtalksfood.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
A Plummy Passion Unquenched
A double recipe of Marion Burros’s popular plum torte recipe, first printed in the New York Times in 1983 and reprinted many times thereafter.
An Apple 🍎 (Strudel) a Day
I’m publishing this on the eve of Rosh Hashanah, the Jewish New Year, which begins at sundown. It’s a time for joy and self-reflection that culminates 10 days later in Yom Kippur, a day of fasting, repentance and prayer. As with any Jewish ...
Huckleberry Summer
“If you would know the flavor of huckleberries, ask the cowboy or the partridge. It is a vulgar error to suppose that you have tasted huckleberries who never plucked them.”
Sweet Memories of Summer (Camp)
The swimming hole and tent cabins at Berkeley Tuolumne Camp, where our family spent a week or two each August when I was young. The camp was destroyed in a fire in 2013. It was rebuilt and reopened in 2022, 100 years after its establishment...
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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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