This is the place where the story gets wild.

Notes on wonder, living and writing in Vermont.

Vittles is an online magazine based in the UK and India, publishing new food and culture writing.

a newsletter for people who like food and love suffering

Stories at the intersection of food and witchcraft.

A newsletter about preserving fruits and vegetables with sides of history, science, radical homemaking, & a sense of place.

Slow news is good news! An independent, in-depth local journalism newsletter from Cork, direct to your email inbox. Subscribe to support us and help pay for our work.

Musings and recipes from the people's cookbook

"Not Everything is about Food History"

Liz's explorations into food and drink and culture, who she is talking to, what she is cooking and eating, recipes, and her podcast guests.

I'm here to help writers out of boxes and into spirals!

Thoughts on writing & the writing life from Georgia Writers' writers-in-residence.

Not really "about” salad. But salad is the force that through the green fuse drives the flower. Recipes, yes—but mostly a way of paying attention.

Ecology, Storytelling, Myth, and Science

Fermented Foods for everyone! How to make them, troubleshooting, advice and sorting out the real benefits from the made up ones. Plus, cooking from scratch and how on earth do we navigate living a healthy long life in 2024?

Baking with radical imagination. Essays, interviews and recipes using regenerative ingredients in the Hudson Valley.

The latest from SOURCED research plus editorial insights

food, health, and weird wellness culture via anthropology

Growing up, family, women, adult crap, history, American culture, strange places, necessary encounters and curious people, almost always in the presence of food.

A weekly list of job opportunities for people who think deeply about food.

Unveiling the science behind natural remedies

For people who do language. Writing saved my life—so I teach writing as if it can save yours.

A photo-illustrated newsletter that asks and answers random questions about weird natural phenomena

✨ a cosy online space for curious readers ✨ from Sunday Times Bestselling author Emma Gannon. Books, work, wellbeing & creativity. Top literature Substack globally. "One of Britain’s most prominent Substack writers" — The Times

For every thirst, a beer

Fiction and food writer Julia Tausch talks about writing, reading, and eating. Also vegan recipes!

CRAFT TALK is a weekly newsletter about writing, creativity and productivity from author Jami Attenberg. This is also the home of #1000wordsofsummer, where, once a year, we write 1000 words a day together for two weeks straight.

Letters about bread, flour and people.

An exploratory food newsletter from Ómós; an Irish restaurant and guesthouse in the making. We write about food, culture and community. We share insights, positing questions, and meeting people who are adding to the collective pot.

Sharing small things that catch the light. Where nature meets the handmade. Musings for the curious. “What is a recipe for sauerkraut doing in my notebook? What kind of magpie keeps this notebook?” - Joan Didion

Commonplace connects you to contemporary and historical Irish food culture with experiences of wild food, backyard horticulture, supply chains and medieval culinary research. And some very definite opinions.

Surprising Histories Behind the Foods We Love.

A digital dinner party where the host with the most, Kae Lani Palmisano, brings whatever culinary whims, random musings, and weird conversations that strike her fancy to the table.

Fresh takes on global food culture and equity.

A twice-weekly, IACP-nominated breaducational newsletter from Andrew Janjigian. (Find new posts at newsletter.wordloaf.org.) "Pedantic crap!" — A (former) reader

Stained Page News now lives at http://stainedpagenews.beehiiv.com! Go there for all your cookbook news.

A storyteller's journal: exploring stories of humans and the living world

Dispatches from the Deep History of Food

NOTE: I have moved this newsletter to beehiiv. Archive will be removed in February. Making, doing, and making do. Fortnightly updates on my work, insights into the writing life and practices of making, and reading recommendations.