The Greasy Pen
Otis Hagen ChevalierA weekly newsletter dedicated to food. Written by a food stylist and chef.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 64 | Founded | 4 years ago | Last Issue | 2 years ago |
| Active | |||||
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thegreasypen.substack.comLatest Issues
Is This Piece Edible? Part II
I’ve been juggling quite a bit this past week, so a trusty food writing round-up gives me much-needed space to polish my debut paid piece for EATEN magazine! Get ready for the grand reveal I’ll be sharing once it’s out on the stands. I’m se...
The Food Writer's Conundrum
A blank page is the same to me as an empty plate. How do I get something tasty and visually appealing in writing, and how do I get you to reflect or talk about it after?
I believe I finally understand the famous quote by Ernest Hemingway,...
A Dish to Fall into Autumn
I find the cooking process just as satisfying as the sharing and enjoying of a meal itself. Once you decide what to cook and arrange your ingredients, the humbling preparation lets your mind wander. I love to let my mind play around with th...
From Law Books to Cookbooks - Why Do So Many Lawyers Become Food Writers?
Imagine the life of a lawyer, filled with the thrill of the courtroom, the rustle of legal briefs, and — the looming shadow of burnout. It's not all objections and gavels. Sometimes, it's about figuring out an escape to a "Plan B". Take it...
Is This Piece Edible? A Curated Round-Up of Food Writing
Instead of always coming up with ideas on what to write, I considered sharing ideas from other creative food writers. I decided to share some inspiring articles from remarkable food writers and journalists.
Like a monthly food article rou...
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Authors
The writers behind this newsletter.
Artist, DJ, Cook, food stylist and writer.
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