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 | 324 | Subscribers | Read | kateray.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Hippie Food
Last weekend was my second popup dinner at Collar City Mushrooms, the coziest mushroom farm in the Hudson Valley. I served a four-course mushroom meal amidst the pink-lit grow bags and Twin Peaks-y fungal art pieces that decorate the space....
Corn huitlacoche salad (v, gf)
Corn corn corn
What to cook this weekend (& Zucchini Calzones)
In lieu of a Sunday newsletter this Labor Day weekend, I’m sending out a collection of my favorite summery recipes and including a new recipe below (scroll dooown) for zucchini calzones. My craving for these bloomed after feeling sick after...
The Secret Ingredient: Rhubarb
Half the tickets sold for my dinner with Collar City Mushroom! Tell your upstate friends or check out Troy for a weekend ;)
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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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