
Dispatches from the Deep History of Food
| Platform | Pricing | Freemium | Publishes | Weekly | |
|---|---|---|---|---|---|
| Issues | 51 | Founded | 3 years ago | Last Issue | 2 years ago |
| Active | |||||

You'll Find My Lost Supper Dispatches In a New Location
As much as I appreciated being on Substack, my tolerance for fascists is non-existent. (I wouldn’t permit my books to share a catalogue with the publishers of white supremacists and N...
...Please Follow the Link Below!
It will take you to the new home of The Lost Supper. I won’t be publishing on this platform any more (I explain why here). But The Lost Supper continues, with the full archives, and a new dispatch every wee...
I’ve spent a few weeks moving my archive of newsletters to a new platform. You can now find my transport dispatches at www.straphanger.blog , and my food history dispatches at www.lostsupper.blog (If you’ve already subscribed, you’ll automa...
Why Does the Healthiest of all Fats Suddenly Cost a Fortune?
I’m an olive oil addict. At any one time, there are two bottles going in our kitchen: a well-priced 750 ml (25 oz) bottle for everyday sautéing, and a more expensive 500 ml (16 o...
An Experiment with Fresh-Ground Emmer, Pt. 2.
Before I was so shockingly interrupted in 2023—by Nazis, no less—I’d written the first instalment of a dispatch about baking loaves of bread with an ancient grain, ground by my friend Nick’s br...
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The writers behind this newsletter.
Author of Straphanger, Bottomfeeder, and more. Words in NY Times, Guardian, New Yorker, National Geo, Smithsonian, Gourmet, WSJ, Food & Wine. The Lost Supper: Searching for the Future of Food in the Flavors of the Past now available.
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