Steph on Food
Steph GoodsonFood is never just food. Here, I write about food, where it comes from and the choices that shape our kitchens and countryside. Part memoir, part investigation, part recipe book in progress — this is a space for thinking deeply about how we eat.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 9 | Subscribers | Read | stephonfood.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Eating Without the Audience
Food has become a wildly public thing. Plates are photographed, baskets inspected, shopping choices quietly ranked. There are influencers in the aisles scrutinising our purchases. We speak so easily about good food and bad food, about virtu...
Cooking Once, Eating Several Times (Without Calling It Meal Prep)
There is a particular set of ideals attached to the phrase meal prep that frustrates me. It suggests forethought taken to its extreme: identical portions lined up in plastic containers, a Sunday afternoon surrendered to efficiency, and the ...
What ‘Local’ Actually Looks Like
Where I live, “local” is not a postcard. It’s not a linen bag of vegetables balanced on a vintage bicycle, or a Saturday morning spent drifting between stalls with a flat white in hand. It is messier than that. More provisional. Shaped by t...
The Physiology of Comfort Food
A little deviation from my posts so far.
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Authors
The writers behind this newsletter.
From pasture to plate, I want to look at how we can eat better — for health, farmers, and the land itself. Recipes, reflections, and notes from a registered dietitian and food writer reflecting on our UK food systems. Cookbook 'Native' in progress.
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