Substacks recommended by Liz Williams

Recommended by Liz Williams

Great Migration Library

By Donna Battle Pierce

Unveiling hidden stories. Ancestors are smiling.

Wendy Holloway's Flavor of Italy

A deep dive into Italian food and drink, travel, culture, stories and much more

A deep dive into the diverse flavors and techniques of Italy.

- Liz Williams

The Curiosity Cabinet

By Jeffrey Rubel

The history of our everyday life.

The Amateur Gourmet Newsletter

By Amateur Gourmet

A 2X weekly dispatch from Adam Roberts -- author of the novel "Food Person" and creator of one of the world's first food blogs -- packed with scrumptious recipes, wild restaurant adventures, and funny food stories.

The Strong Buzz

By Andrea Strong

Read it and Eat: The NYC Food Feed You Need (but can't find anywhere else)

Elliott Confidential

By Christopher Elliott

The newsletter the travel industry doesn't want you to read.

My personal Substack

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

Substack Writers at Work with Sarah Fay

Where real Substack growth happens—with leading Substack Strategist Sarah Fay and the Substack DNA Growth Framework™️

Vittles

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

Auraist. The best writers on Substack.

By Sean

Trusted by 50K+ readers, we pick the best-written books from US and UK new releases and prize shortlists, and publish articles by world-class authors on prose style and AI writing. Plus the satire The Demon Inside David Lynch.

This newsletter keeps you on top of the best written literature.

- Liz Williams

twobossydames

By Margaret H. Willison

In which Margaret & Sophie & Karen boss the Internet with impeccable discernment & insouciant charm. Cultural recommendations & commentary every Friday evening.

CulinaryWoman

By Micheline Maynard

Author and business journalist Micheline Maynard gives her perspective on food trends from Ann Arbor, Mich.

Volunteering with SoFAB

By What's On The Menu?

If you would like to spend some time here with us at SoFAB participating on projects, classes, events and more, this newsletter is the place for you!

Eric Normand's Newsletter

Software design, functional programming, and software engineering practices

NEVER TOO MUCH Amy Thielen's newsletter

By Too Much with Amy Thielen

food, cooking, writing, gardening, and other not-guilty pleasures

Bayou Saint News

By Bronwen Wyatt

Recipes + Reflections from a New Orleans Baker

The Bittman Project

By Mark Bittman

A home for those who believe food is everything and should be treated that way. We celebrate the joy it brings us, but also focus on the very real challenges of making it sustainable and available for all.

Root: Historic Food for the Modern World

By Julia Skinner

Rediscovering the magic of everyday life through food, nature, and the creative process, plus recipes, writing tips, and stories By Dr. Julia Skinner.

Food is so central to our lives. Julia writes about that place and tells us why food belongs there. There are always aha moments when I read her writing.

- Liz Williams

Technically Food

By Larissa Zimberoff

A bi-weekly newsletter about the intersection of food and technology, what that means for people who love food and make food, and want to know what they're eating.

Hapitalist - formerly The Author Stack

By Russell Nohelty

Grow with joy, build the way you’re built, and make the money you want while staying true to your values. (formerly The Author Stack)

The Intellectual Investor

By Vitaliy Katsenelson

Value Investing, Life/Philosophy and Classical Music Explained

Jeremiah Tower's Out of the Oven

A weekly selection of my personal archives, written, photos, videos, menus, and other visual materials, on eating, cooking, and travel from the simplest to the grandest, everyone from local fishermen to the world’s most famous names. Hope you like it!

tiny gardens

By Ellen Airhart

monthly correspondence from ellen

Alexandra’s Substack

By Alexandra Forbes

My personal Substack

Everything about taking yourself seriously as a writer, being professional, and being practical. Real advice and great examples.

- Liz Williams

Dianne Jacob's Newsletter

A newsletter for food writers. Come on in!

Grazing

By Joan Niesen

Essays, book recommendations, recipes and more from a recovering sportswriter who spends nearly all of her time reading, writing, baking, cooking and eating.

Christine, My Tuscany Roots

Christine, My Tuscany Roots is where I share traditional Tuscan recipes and personal stories that celebrate the flavors, people, and spirit of my homeland.

David Lebovitz Newsletter

A tasty mix of recipes, Paris food tips, personal stories, and more... Sign up and get my newsletter delivered right to your Inbox!

Celia's Perfect Artichoke

By Celia Cerasoli

Musings about my passion for Food, Family, Art, and Travel. Coming from a culturally rich Italo-American background, food and the arts were almost as important as family. I invite you to relax and enjoy my stories, reflections, and recipes.

Intersection: Everything That Moves

By Micheline Maynard

Picking up where her book The End of Detroit left off, Micheline Maynard explains the turbulent automotive world, with context from history.

I love the idea of exploring things into the future, like cars and trucks and moving in general. What do we learn about ourselves?

- Liz Williams

French Fries and Martinis

By Jessica Carbone

What's cooking--or not--in the worlds of food media, history and culture

Dee’s Substack

By Dee Lavigne

My personal Substack

Roots & Branches (for writers + creatives)

By Julia Skinner

Practical + magical guidance for creatives from author and creativity coach Dr. Julia Skinner

Near&Far

By Leigh Wright

Either breaking or encouraging the myth of a lesbian-led family.

Neat Pour

By B.E. Mintz

Observations & analysis on lodgings, libations, and dining. Served straight.

Neat Pour is de rigueur if you travel. You need it.

- Liz Williams

Todd Price's Food Krewe

By Food Krewe by Todd A. Price

Todd A. Price on eating in New Orleans and beyond. Join the krewe.

Dee’s Substack

By Deelightful Roux

My personal Substack

Dee's cooking school is amazing, so any tips or ideas that she shares will be worth trying. If you are interested in Creole food, you will be well connected.

- Liz Williams

Gastrono-me

By Samuel Bon

My personal Substack

Eat Drink NATFAB

By What's On The Menu?

Hi! My name is Isa Bentz and I am the Creative Director at NATFAB. Subscribe to see what's going on here at the museum, exciting new events and exhibits, and how to get involved!

a newsletter

By Alison Roman

recipes, stories and unsolicited advice from alison roman