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 | 230 | Founded | 2 years ago | Last Issue | 5 days ago |
| Active | |||||
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heavytable.substack.comLatest Issues
Video: Vernon DeFoe of Gatherings Cafe
Scratch sauces and Indigenous ingredients like flint corn, wild rice, and foraged herbs inform an accessible diner menu in a city with the densest Native American population in the country.
The Heavy Table is a reader-supported publication...
The Joy of Gus Gus and the Limitations of Ichigo Tokyo Crepes
The Churn for October 2, 2026
In this week’s edition of The Heavy Table’s Churn newsletter, we toast a restaurant that has gone from unknown to mainstay in a remarkably low-key way, and we get under the hood of a creperie that needs some f...
Video: Chef Sameh Wadi of Saffron
The Wadi Family’s culinary history is the beating heart of the newly reborn Saffron, a fine-dining spot with a unique Middle Eastern lineage. Chef Wadi’s journey - from staging at spots like Solera to opening his first restaurant - has led...
Apple Pannekoeken, Quail, and Lemon Meringue Pie
The Hearth for September 25, 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 le...
Homegrown Foods Hyperlocal Meal Kits
The Tap for September 25, 2026
In this edition of The Heavy Table’s Tap newsletter, we explore a meal kit with an unusual dedication to local sourcing.
Audience Metrics
Subscribers, engagement, traffic and sponsorship for The Heavy Table.
| 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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