soft leaves
Kate RayI’m a plant-based chef and I use this newsletter to write about food and health — where health encompasses nutrition, mental balance, and the resilience of our communities. I send out biweekly essays and interviews as well as recipes for paid subscribers.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 331 | Subscribers | Read | kateray.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Wild Rice Pudding (v, gf)
For breakfast or dessert
What Will Happen on Election Day
You will wake up. You will check your phone. You will drink your tea/coffee/orange juice and eat something even though you don’t feel very hungry. You will brush your teeth. You will put on clothes.
Creamy Almond Dip & How To Use It (v, gf)
aka "Bitchin' Sauce"
The Anticapitalism of the Pawpaw
If you’re in NYC, there’s still time to get tickets to the School of Making Thinking’s Whoreticulture fundraiser! I’m creating a sensual savory landscape of snacks and a giant mushroom dirt trifle and shrub popsicle rings. There will be mus...
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Authors
The writers behind this newsletter.
Kate is a Brooklyn-based chef and cooking teacher, who loves to work with vegetables and mushrooms in fun and weird ways. Her goal is to help people of all ages learn to trust their own tastes in the kitchen and express themselves through cooking.
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