
Your destination for healthy recipes, musings on my favorite kitchen ingredients, culinary hacks, travel tips, city guides, and the workings of my inner mind.
| Platform | Pricing | Freemium | Publishes | Weekly | |
|---|---|---|---|---|---|
| Issues | 96 | Founded | 2 years ago | Last Issue | 13 days ago |
| Active | |||||

I’m holding on to the art of the handwritten letter, much to my mother’s pride. I’ve been at it since my bat mitzvah — I remember the mountain of thank you notes I had to send more than the ceremony itself. Back then, we got our personalize...
SHOP
Big News! Today is the day, you can smell like one of my best salads.
In a world of instant gratification and AI-speed expectations, it’s incredible how long it takes to make a thing—like a physical object that goes from concept to t...
A Toasted Buckwheat Crunch that I Put on Everything from Chocolate Cake to Toast
People like salad, but they go crazy for toast. Turns out, I picked the wrong category.
And raising the next generation of women who are "too much."
On the occasion of my recent birthday, I posted: “43 years of being ‘too much.’” It garnered affirmations such as, “And we love you for it!,” “43 years of being fabulous!” In ret...
Many years ago, my husband picked up a baseball cap in a thrift store in Osaka, Japan. It was black, with a still life of produce embroidered across the front. It felt familiar, but also strange—reminiscent of Fruit of the Loom, but the ind...
Subscribers, engagement, traffic and sponsorship for Salad for President Substack.
| Subscribers | Engagement | 71 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
The writers behind this newsletter.
Julia Sherman is a writer, cookbook author + photographer living and working between Brooklyn and Los Angeles. Expert traveler/art lover/freak in the garden. Executive chef at The New Museum
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