House Cookwitch: Cooking, Kindness & Occasional Hard Stares.

[Breccia: a rock composed of fragments] Geology is the earth in process. Life, creativity, is a process not a destination. Fragments of a life in process by a geologist and psychotherapist.

A Thousand Fragments brings together my thoughts on a wide variety of the cultural things which I love: especially books, music and food.

Used to be a Michelin recommended vegetarian restaurant in York, then London. A weekly story - How to open a 'ground breaking' vegetarian restaurant using money you swindled from the bank. There's lots of stories, plus vegetarian and vegan recipes.

My weekly diary "How to Fail at Being Finnish" is loved by literally tens of people. Paid subs get recipes and essays as well.

Social commentary and essays from career to mental wellbeing, capturing the general WTF of life and topical news, by award-winning author, former HuffPost Exec editor and lifter of heavy weights, Poorna Bell.

Welcome to my newsletter. This is where I share stories from my seaside village in the South West of France, my trips to the market, weekly recipes, and updates on our house renovation. Most of it’s free, and will always be free.

I review everything that comes out of the sewage pipe of capitalism!

Writer. Words, ghosts, history, weird stuff. Just imagine.

Fat foodie and demented cook-from-scratchatarian sharing recipes and stories about losing weight eating fabulous food. Also Food-Giant Slayer.

I'm putting down roots. These are my musings as I learn to nurture a small patch of land and things that catch my eye along the way.

Easy, joyful seasonal recipes and stories from an award-winning British food writer living by the sea. Plus, curated inspiration on travel, dining, homes & interiors, coastal life and everything that brings the magic.

Musings on food, people, planet and the way we live today. From Mallika Basu, food writer, presenter and adviser.

Welcome to the award winning comfortably hungry Substack where yesterday’s dinner is tomorrow’s history. If you’re a peckish person who is curious about the history of food and drink, then you’re in the right place.

Life has taught me to never be scared of challenges.

A weekly survey of the best food media on the web, and why you should care about it