The Heavy Table is a team of writers, photographers, and illustrators telling the stories of food and drink in the Upper Midwest. We publish weekly.
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 182 | Founded | 2 years ago | Last Issue | 7 days ago |
| Active | |||||
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heavytable.substack.comLatest Issues
Video: On Khumchaya and Sa Krupinski of On’s Kitchen
University Avenue in Saint Paul is known for its vibrant and delicious Thai food scene, and On’s is among the oldest and best-loved of a robust group of eateries. The depth and aromatic complexity of Thai food is conveyed in a passionate an...
The World’s Best Sandwich Bread and the Return of the Groundswell Cookie
The Hearth for May 29, 2026
The Hearth is the Heavy Table’s monthly recipe and home cooking newsletter, published with support from the Eastside Food Co-op. It’s available in full to all of our subscribers at or above the $5/month level.Th...
Salt & Flour’s Gamble on Its Value Prospect
The Tap for May 29, 2026
In this edition of The Heavy Table’s Tap newsletter, we size up a struggling restaurant’s unconventional attempt to turn things around by lowering prices and pumping up its value prospect.
Video: Sam Hashish of Mickey’s Diner
Scratch pancakes, giant omelets, famous hashbrowns, and the love of the Saint Paul community are what power the legendary diner known as Mickey’s. It’s a little restaurant that means so much to its customers that some of them get married th...
Pizza Maya in Saint Paul
The Churn for May 22, 2026
In this week’s edition of The Heavy Table’s Churn newsletter, we go explore a unique (not using the word lightly!) pizza concept in Saint Paul and one of the best blocks for dining in Minneapolis.
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| Subscribers | Engagement | 74 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
Founding editor of The Heavy Table and The Cookbook Test. Author of The Master Cheesemakers of Wisconsin and Lake Superior Flavors. Always cooking, always writing.
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