Let's Introduce Ourselves
Welcome to the FoodStack Library.
Hello and welcome to the FoodStack Library. Let’s begin by introducing ourselves. Help me build this wonderful community.
I want to know about you, whether you are a food blogger, food writer, or someone who loves to cook or grow your own fruit and vegetables.
Name and where in the world you are.
What do you like to cook or bake?
Do you grow your own food? If so, what are you growing this season?
Who are your favourite food-related Substacks?
What sparked your interest in cooking and baking or writing about food?
We have a weekly discussion in the ‘Open Kitchen’, another chance to meet and get to know each other.
If you have a food-related account on Substack and want to be listed in the FoodStack Library. Please complete this form.
Thank you so much for supporting this newsletter and helping me build this wonderful community.
Lynn x
Hello! I'm Mackenzie, and I live in Oregon. I've been a bean to bar chocolate maker since 2014 (my company is Map Chocolate), and began teaching bean to bar in 2017. In the craft chocolate community I'm known as a flavor and plant-based pioneer. I host a newsletter for my online school The Next Batch here on Substack, and on Instagram I'm @thenextbatch and @mapchocolate I just wrote a book on bean to bar and am in the book proposal stage (my chocolate consumption seems to have increased :) If you ever need a recommendation for craft chocolate local to your area, my students are from around the world (still waiting on Antarctica). I'm a huge fan of writer/cook Kate Hill here on Substack (she writes The Camont Journals) and dream of doing one of her writer's residencies someday. Thank you, Lynn, for all the work you are putting into this!
I am Suzanne and I live on the uk coast in Brighton (I am a keen swimmer of course). I’m a food writer and cook with a keen interest in eating to feel good and all that wonderful stuff good gut health can bring. I am in the throes of writing about my Nanna’s journey through the Mediterranean and Middle East in search of her father, alone at the age of 14. Huge chunks of her story are missing, so I am turning to food to find the answers. As her story unravels, I have discovered that my tastes and all the wonderful textures and smells that excite me have been inherited from my grandmother. Something, I wonder, that might have be locked in my biome at birth. I can be found over here on substack and on Instagram @happy_gut_co.