Taryn Page | Cooked Thru
Taryn Page | Cooked ThruFormer archaeologist turned full-time caregiver and cookbook fiend. At Cooked Thru, I explore a variety of cookbooks and write about food memory, identity, and how food can get us through the toughest times — even in 100 square feet of kitchen.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 14 | Subscribers | Read | tarynpage.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Main Course: The Seafood Counter on a Sunday
### Bress ‘n’ Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer by Matthew Raiford with Amy Paige Condon - Shrimp Stock, Shrimp and Red Eye Gravy, CheFarmer’s Grits, Effie’s Brown Sugar Molasses Pound Cake
2026 and the New Year
The last couple of months have gotten away from me. Like many of you, I had gifts to wrap and parties to attend, but I also battled an existential exhaustion so overwhelming that the only cure was a succession of naps on the couch underneat...
Main Course: Thanksgiving and Samin Nosrat's Apple Pie - A Plea to Stop Using My Grandmother's Recipe
### Salt, Fat, Acid, Heat by Samin Nosrat - Apple Pie
Mise en Place Mondays #4
Thank you for reading, everybody! Cooked Thru is a passion project and a love letter to myself - your support means the world to me, and I’m incredibly thankful for the Substack platform. I am dutifully working on free subscriber and paid s...
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Authors
The writers behind this newsletter.
Former archaeologist turned full-time caregiver and cookbook fiend. At Cooked Thru, I explore a variety of cookbooks and write about food memory, identity, and how food can get us through the toughest times — even in 100 square feet of kitchen.
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