la tana
Tana SchwarzLa tana in Italian translates to den, lair, safe haven. This newsletter is my own safe space to write about sustainable food, wine, beer & travel.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 96 | Founded | 3 years ago | Last Issue | 10 days ago |
| Active | |||||
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tanaschwarz.substack.comLatest Issues
Did the devils wears prada need to be done?
If you don’t know me, The Devil Wears Prada is 20% of my personality.
It has been since watching the first film at an intensely air conditioned theater in Palm Springs, California at the formative age of 13. (Don’t book shame me. I was on...
please read before drinking
Hey y’all.
Sorry for the delay, I promise I’m still here.
I’ve just been struggling to put together a newsletter for the month of May.
I’m not in a creative rut,
the opposite actually;
I’m in a surplus.
Currently, there mut be a hundr...
pet-nat makes no sense
We pulled into the gas station at 6:25am, 25 minutes behind schedule.
“How do you say air, in Italian?” The beautiful Dutch boy asked.
“Aria.” I told him, shortly.
I held my tongue from reminding him that putting air in the tires AND gas...
organic amarone
Monday, monday, monday
I know it’s the worst day. Somehow in between working on everything that needs to get done, nothing actually does. You feel me?
Doesn’t matter if it’s Monday or Friday, I feel as though things in my life are g...
sustainable food systems education in Tuscany
If I could go back and tell my 23 year old self to move to Italy and work on a farm for three months, instead of taking that bartending job, I would
In a heartbeat. AND I would point her directly to Tenuta di Spannochia. Just a train...
Audience Metrics
Subscribers, engagement, traffic and sponsorship for la tana.
| Subscribers | Engagement | 73 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
Bartender turned writer. I hold a master's in Food Studies. I write about natural wine, craft beer, food systems, and the business we call show, I mean hospitality.
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