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 | 63 | Subscribers | Read | thegreasypen.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
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?
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.
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