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Artwork for TASTE BUD

TASTE BUD

Mennlay

A cheeky weekly recipe newsletter with savory takes on cuisine, history, weed & culture.

Platform
Substack
PricingFreemiumPublishesWeekly
Issues21SubscribersRead mennlay.substack.com

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Latest Issues

Recent posts by this newsletter. Browse the email archive.

Dominican ‘Tostones’, Haitian ‘Bannann Peze’ & DR’s Deportations of Haitians

Bannann Peze, meaning “pressed banana” in Haitian Creole, is identical to Dominican fritos or tostones, plural for tostón, meaning “to toast” and the name for a Spanish coin during the colonial period. As the saying goes, the world might be...

a month ago
14
0

Powdered Sugar Vegan Crepes & The Afro Influence of French Cuisine

The overlooked African influences in French cooking and the costs of culinary sophistication

a month ago
15
0
Paid

Chicken Wings & Tots: Marcellus Williams’ Last Meal and Reflections on the Death Penalty

Fried Chicken from my cookbook, photo for Sandra Villavicencio

2 months ago
25
7

Authors

The writers behind this newsletter.

  • Mennlay

    Mennlay is a cookbook author & 19-year cannabis professional, with published essays and recipes in Vogue, Bon Appétit, Interview, and High Times...

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