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| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 62 | Founded | 4 years ago | Last Issue | a month ago |
| Active | |||||
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🌱Optimistic green blur
This week, Anthropic, parent company of Claude, announced they built an AI model so good they refuse to share it with the general public. I have no such self-control. Everything in this edition is free to deploy. Happy Saturday.
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🍔The $1 burger lie no one talks about
March 28th is National Something on a Stick Day — the holiday that asks: what if food, but with intention? Corn dog. Kebab. Cake pop. Popsicle. The stick doesn't change the ingredients. It changes the commitment. You're not snacking. You're...
🍫Your protein bar has been lying to you
A wheel of parmesan ages for 24 months in a cave in Italy, tended by a man who takes this more seriously than most people take anything. We respect him enormously. We also take this newsletter very seriously. Not cave-aged-parmesan seriousl...
👌How to make better decisions
Writing a newsletter every week feels a lot like going to the gym. You’re excited about the idea, slightly confused once you begin, and halfway through you’re wondering why you committed to this in the first place. But then something strang...
😇Reaching the bliss point
Good morning. As Saturday begins and grocery lists form, there’s always that quiet optimism that the pantry won’t require emotional preparation. While expiry dates exist, some ingredients have been ignoring them longer than anyone cares to...
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Authors
The writers behind this newsletter.
I am an engineer by profession and chef by passion. I love reinventing and showcasing food in a refined manner! I am born and raised in Mumbai and currently living with my wife and kid in California. I love football and support Arsenal FC avidly!
From 9 to 5, I am an automotive engineer and from 5 to 9, I am a cook, a biz advisor, web developer, a wannabe creator. I grew up in Punjab, currently in Detroit. My earliest memories of cooking are with my grand father as his 5 year old sous chef.
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