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!
Welcome! Puchero is a bean to bar maker in Spain, I’ve had their bars (one with pine nuts was particularly memorable, truly wonderful). On instagram they are somaspuchero.
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.
I’m a chef with 35 years in the industry, the past six years baking gluten free and vegan sweet treats for cafes. After a break at the end of 2023, I now take my cakes to market and I LOVE it!
I grow my own herbs, but am late to start this year because the winter rains started late.
I’m still finding my way here on Substack and finding cooking/foodie writers!
What sparked my interest? I always loved cooking as a kid, so getting a chef’s apprenticeship when I was 17 was a dream come true. I also write foodie fiction, and love testing ideas here on Substack, and just writing anything I happen to be thinking about relating to food.
Hello and welcome. Thank you for your support and choosing to be listed in the FoodStack Library.
I'm growing a few herbs too. Sage, seems to have taken on a world of its own, so too has my Rosemary Bush. I've cut some of it back, now that it has finished flowering.
Other herbs seem to be popping up all over my garden and without labels, I am unsure what they are.
My name is Sarah and I live in Surrey. I have completely transformed my life through my love of food and gave up my day job last year to do the job I really love as a Personal Chef and luxury retreat chef. My mum and I went to live with my Nan as a child to escape my abusive alcoholic father. She was the source and inspiration for my passion for cooking. She showed me how food is the ultimate source of love and connection with family and friends. I developed debilitating anxiety and OCD as a result of my traumatic childhood and have embraced my OCD as a time management super power in the kitchen. My substack is where I am unveiling my food love story, championing mental health and sharing how I cook with love and joy, both at home and professionally, giving you more time, yet with less stress, as I navigate the time planning processes for you. My instagram is @sauceoflove and I am The OCD Chef on Facebook.
My name is Priya Deshingkar and I live in Hove in southern England. I am a self taught chef and am passionate about hyper regional Indian food. I set up my company Deccan Tiffin in 2013 and have been running supper clubs and other food events since then. My love of food started early and my father was my inspiration. Im relatively new to Substack and write mainly about the history of Indian food and spices. Lovely to connect with others here.
It's good to have you here Priya. It's amazing how much influence our parents have on us when we are young. My mother always cooked and baked. I used to have a secret tea room in my own home. Baking once a month for about 12 people. It was hard work, but I enjoyed it.
Ciao Lynn and everyone! I’m Lolly from Lake Como, Italy! We’re growing a fab community of nice people at ‘Weeknight Pasta from Italy’, where I release a simple, seasonal, delicious 30-minute or less pasta recipe that Italians actually cook every Sunday! 🍝 With my background as a NYC take-out addict, I’m passionate about sharing easy, authentic Italian recipes that make weeknight cooking a happier place. I’ve lived in little and big villages around Lake Como for 14 years after moving here pregnant and newly married from Manhattan. My given name is also Lynn, but my little brother couldn’t pronounce that growing up, so Lolly it is! Hope to see everybody soon over on Weeknight Pasta! 💚🤍❤️
Hello! I’m Kelsey. I write about gluten-free whole food plant-based food at Find Your Awesome Sauce. I love creating in the kitchen and playing with food and love co-creating with my readers who always share their versions of my recipes. I live in Sarasota, FL and we have a Meyer lemon tree and a key lime tree that are both pushing out baby fruit right now. I love using the limes to make chia frescas (lime juice, water and chia seeds with an optional splash of maple syrup).
Hello, and here I am in Greenwich, south east London, still wondering how I have slipped down this rabbit hole of writing about the authors of the faded old cook books on my shelves. No apologies as I am having such fun and reminding myself that I once did a degree in social history so I can see how it happened ...
BUT. I originally set out to write a book ( and one day I still will ) about the lessons I have learned in running suppers here in my home to raise money for good causes - feeding groups of 12 - 20 people from my tiny kitchen. There is a link. It has been an excuse to buy masses of cookbooks. I have learned how to spot a really reliable recipe. I have 15 years of do-able menus that any reasonably competent home cook can prepare in advance and make it look effortless! We have raised thousands of pounds and made lots of new friends.
All income from Substack subscriptions will be donated to charity - 2024 sees us supporting Ovacome in memory of a dear friend who died with ovarian cancer.
So take a look. Good food did exist before 2020. Even as far back as 1920 and 1930 really interesting people were writing good recipes. I look forward to hearing from you! Jacky
Being here on Substack and discovering some wonderful writers, is a rabbit hole I am more than happy to fall down. Never stop planning on writing your book. You will get there.
Hello, and here I am in Greenwich, south east London, still wondering how I have slipped down this rabbit hole of writing about the authors of the faded old cook books on my shelves. No apologies as I am having such fun and reminding myself that I once did a degree in social history so I can see how it happened ...
BUT. I originally set out to write a book ( and one day I still will ) about the lessons I have learned in running suppers here in my home to raise money for good causes - feeding groups of 12 - 20 people from my tiny kitchen. There is a link. It has been an excuse to buy masses of cookbooks. I have learned how to spot a really reliable recipe. I have 15 years of do-able menus that any reasonably competent home cook can prepare in advance and make it look effortless! We have raised thousands of pounds and made lots of new friends.
All income from Substack subscriptions will be donated to charity - 2024 sees us supporting Ovacome in memory of a dear friend who died with ovarian cancer.
So take a look. Good food did exist before 2020. Even as far back as 1920 and 1930 really interesting people were writing good recipes. I look forward to hearing from you! Jacky
Sekon (hello), I'm Lauren and I'm a Kanienʼkehá:ka (Mohawk) and Black writer living on Kumeyaay land (San Diego, CA). This month I launched San Diego Tides & Tacos on Substack to share diverse stories of chefs, farmers, bartenders and food producers in the region, but I have been writing about food and travel on my blog — Off the Mapp — since 2008.
I love to bake and cook dishes I haven't made before, but some of the recipes I find myself repeating include comfort foods like Haudenosaunee (Iroquois) boiled cornbread, bolognese, chocolate chip cookies, roasted Brussels sprouts and mac and cheese. Recently I made a sourdough starter to further develop my bread making skills, so I have been baking a lot of pain de campagne and sourdough lately. I also worked as a craft cocktail bartender for years before switching to writing full-time, so I love creating new drink recipes.
I grew up gardening fruits and vegetables in the backyard with my mom, who went on to start a sustainable, permaculture farm in New Mexico. I unfortunately don't have a yard or space to grow my own food at the moment, but I sometimes grow herbs on the apartment balcony and love helping out whenever I visit my family.
I have only been using Substack for a few weeks, but so far, the food Substacks I have been loving include What to Cook When You Don't Want to Cook, The Amateur Gourmet, and From the Desk of Alicia Kennedy, among others.
I grew up gardening with my mom, cooking/baking with both parents and watching the Food Network for hours every week, so working with food has been a lifelong passion. In summer 2005, I started writing restaurant reviews for a newspaper on my reservation (Indian Time in Akwesasne, NY), and by the end of the year I was working in the restaurant industry in San Diego. After a few years of serving tables and bartending, I went to school to triple major in culinary arts, journalism and political science, and have continued to write about food ever since.
What keeps me interested in writing about (and eating) food is how much cultures around the world are intertwined with culinary traditions. Showing the diverse perspectives of what we eat and why we eat it — as well as the importance of local food systems and biodiversity — is something I aim to express through my writing.
Thanks, Lynn, for providing a virtual space to share these conversations!
It's amazing, once we dig deep into food writing, we begin to discover, the diversity of food cultures. Some of which would be lost if we didn't begin to document them. It's this crossover of culinary traditions that makes cooking and eating so exciting.
This library is becoming a centre of discovery and connection for a lot of people. Which I am excited about.
We need a FoodStack Summit to connect in real life. :-)
Hi, I’m Nicola and writing Olympian Kitchen. An insight on what it’s like to work in a professional kitchen. Plus some recipes. In my previous life I won an Olympic silver medal, and this blog is about the transition, and overcoming the demons as you attempt to do something new. Substacks I love are Annie Fenn’s Brain Health Kitchen, Will Cooper’s A Private Chef and Wil Reidies Recovering Line Cook to name but three. So many great stacks out there. And I’m finding more through this great Food Stack thanks Lynn!
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!
Hello and welcome. Kate is listed in the library too. Good luck with the book proposal.
Hi Mackenzie, I've just subscribed which I just know is going to be a tasty decision! Do you know of any craft chocolate suppliers in Spain?
Welcome! Puchero is a bean to bar maker in Spain, I’ve had their bars (one with pine nuts was particularly memorable, truly wonderful). On instagram they are somaspuchero.
Ooh I shall check them out!
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.
Hello and welcome. It sounds as though you are going to have a wonderful adventure searching the history of your Nanna and the Mediterranean.
Thanks for the warm welcome Lynn.
This sounds like an amazing story!
Hi Lynn 🌻
My name is Maggie and I’m in Western Australia 🦘
I’m a chef with 35 years in the industry, the past six years baking gluten free and vegan sweet treats for cafes. After a break at the end of 2023, I now take my cakes to market and I LOVE it!
I grow my own herbs, but am late to start this year because the winter rains started late.
I’m still finding my way here on Substack and finding cooking/foodie writers!
What sparked my interest? I always loved cooking as a kid, so getting a chef’s apprenticeship when I was 17 was a dream come true. I also write foodie fiction, and love testing ideas here on Substack, and just writing anything I happen to be thinking about relating to food.
🌻💕
Hello and welcome. Thank you for your support and choosing to be listed in the FoodStack Library.
I'm growing a few herbs too. Sage, seems to have taken on a world of its own, so too has my Rosemary Bush. I've cut some of it back, now that it has finished flowering.
Other herbs seem to be popping up all over my garden and without labels, I am unsure what they are.
Hi Lynn - great to be here!
My name is Sarah and I live in Surrey. I have completely transformed my life through my love of food and gave up my day job last year to do the job I really love as a Personal Chef and luxury retreat chef. My mum and I went to live with my Nan as a child to escape my abusive alcoholic father. She was the source and inspiration for my passion for cooking. She showed me how food is the ultimate source of love and connection with family and friends. I developed debilitating anxiety and OCD as a result of my traumatic childhood and have embraced my OCD as a time management super power in the kitchen. My substack is where I am unveiling my food love story, championing mental health and sharing how I cook with love and joy, both at home and professionally, giving you more time, yet with less stress, as I navigate the time planning processes for you. My instagram is @sauceoflove and I am The OCD Chef on Facebook.
Thank you. Love Sarah x
Thank your for joining our community. It's good to have your here.
I am so sorry to hear of your traumatic childhood.
What a wonderful thing you have done to turn those feelings of anxiety and OCD into a super power of strength and passion for cooking.
Hi Sarah, I grew up in Surrey! Now in Spain. Just subscribed to you, sounds like an inspirational journey you are on.
Hi Lynn
My name is Priya Deshingkar and I live in Hove in southern England. I am a self taught chef and am passionate about hyper regional Indian food. I set up my company Deccan Tiffin in 2013 and have been running supper clubs and other food events since then. My love of food started early and my father was my inspiration. Im relatively new to Substack and write mainly about the history of Indian food and spices. Lovely to connect with others here.
It's good to have you here Priya. It's amazing how much influence our parents have on us when we are young. My mother always cooked and baked. I used to have a secret tea room in my own home. Baking once a month for about 12 people. It was hard work, but I enjoyed it.
Ciao Lynn and everyone! I’m Lolly from Lake Como, Italy! We’re growing a fab community of nice people at ‘Weeknight Pasta from Italy’, where I release a simple, seasonal, delicious 30-minute or less pasta recipe that Italians actually cook every Sunday! 🍝 With my background as a NYC take-out addict, I’m passionate about sharing easy, authentic Italian recipes that make weeknight cooking a happier place. I’ve lived in little and big villages around Lake Como for 14 years after moving here pregnant and newly married from Manhattan. My given name is also Lynn, but my little brother couldn’t pronounce that growing up, so Lolly it is! Hope to see everybody soon over on Weeknight Pasta! 💚🤍❤️
Hello! I’m Kelsey. I write about gluten-free whole food plant-based food at Find Your Awesome Sauce. I love creating in the kitchen and playing with food and love co-creating with my readers who always share their versions of my recipes. I live in Sarasota, FL and we have a Meyer lemon tree and a key lime tree that are both pushing out baby fruit right now. I love using the limes to make chia frescas (lime juice, water and chia seeds with an optional splash of maple syrup).
Welcome to the FoodStack Library. I envy you having a lemon tree. I use lemon
zest when I make a savoury shortcrust or flaky pastry for a (Chicken) pie topping.
Hello, and here I am in Greenwich, south east London, still wondering how I have slipped down this rabbit hole of writing about the authors of the faded old cook books on my shelves. No apologies as I am having such fun and reminding myself that I once did a degree in social history so I can see how it happened ...
BUT. I originally set out to write a book ( and one day I still will ) about the lessons I have learned in running suppers here in my home to raise money for good causes - feeding groups of 12 - 20 people from my tiny kitchen. There is a link. It has been an excuse to buy masses of cookbooks. I have learned how to spot a really reliable recipe. I have 15 years of do-able menus that any reasonably competent home cook can prepare in advance and make it look effortless! We have raised thousands of pounds and made lots of new friends.
All income from Substack subscriptions will be donated to charity - 2024 sees us supporting Ovacome in memory of a dear friend who died with ovarian cancer.
So take a look. Good food did exist before 2020. Even as far back as 1920 and 1930 really interesting people were writing good recipes. I look forward to hearing from you! Jacky
Being here on Substack and discovering some wonderful writers, is a rabbit hole I am more than happy to fall down. Never stop planning on writing your book. You will get there.
Hello, and here I am in Greenwich, south east London, still wondering how I have slipped down this rabbit hole of writing about the authors of the faded old cook books on my shelves. No apologies as I am having such fun and reminding myself that I once did a degree in social history so I can see how it happened ...
BUT. I originally set out to write a book ( and one day I still will ) about the lessons I have learned in running suppers here in my home to raise money for good causes - feeding groups of 12 - 20 people from my tiny kitchen. There is a link. It has been an excuse to buy masses of cookbooks. I have learned how to spot a really reliable recipe. I have 15 years of do-able menus that any reasonably competent home cook can prepare in advance and make it look effortless! We have raised thousands of pounds and made lots of new friends.
All income from Substack subscriptions will be donated to charity - 2024 sees us supporting Ovacome in memory of a dear friend who died with ovarian cancer.
So take a look. Good food did exist before 2020. Even as far back as 1920 and 1930 really interesting people were writing good recipes. I look forward to hearing from you! Jacky
Sekon (hello), I'm Lauren and I'm a Kanienʼkehá:ka (Mohawk) and Black writer living on Kumeyaay land (San Diego, CA). This month I launched San Diego Tides & Tacos on Substack to share diverse stories of chefs, farmers, bartenders and food producers in the region, but I have been writing about food and travel on my blog — Off the Mapp — since 2008.
I love to bake and cook dishes I haven't made before, but some of the recipes I find myself repeating include comfort foods like Haudenosaunee (Iroquois) boiled cornbread, bolognese, chocolate chip cookies, roasted Brussels sprouts and mac and cheese. Recently I made a sourdough starter to further develop my bread making skills, so I have been baking a lot of pain de campagne and sourdough lately. I also worked as a craft cocktail bartender for years before switching to writing full-time, so I love creating new drink recipes.
I grew up gardening fruits and vegetables in the backyard with my mom, who went on to start a sustainable, permaculture farm in New Mexico. I unfortunately don't have a yard or space to grow my own food at the moment, but I sometimes grow herbs on the apartment balcony and love helping out whenever I visit my family.
I have only been using Substack for a few weeks, but so far, the food Substacks I have been loving include What to Cook When You Don't Want to Cook, The Amateur Gourmet, and From the Desk of Alicia Kennedy, among others.
I grew up gardening with my mom, cooking/baking with both parents and watching the Food Network for hours every week, so working with food has been a lifelong passion. In summer 2005, I started writing restaurant reviews for a newspaper on my reservation (Indian Time in Akwesasne, NY), and by the end of the year I was working in the restaurant industry in San Diego. After a few years of serving tables and bartending, I went to school to triple major in culinary arts, journalism and political science, and have continued to write about food ever since.
What keeps me interested in writing about (and eating) food is how much cultures around the world are intertwined with culinary traditions. Showing the diverse perspectives of what we eat and why we eat it — as well as the importance of local food systems and biodiversity — is something I aim to express through my writing.
Thanks, Lynn, for providing a virtual space to share these conversations!
Welcome and thanks for joining the library.
It's amazing, once we dig deep into food writing, we begin to discover, the diversity of food cultures. Some of which would be lost if we didn't begin to document them. It's this crossover of culinary traditions that makes cooking and eating so exciting.
This library is becoming a centre of discovery and connection for a lot of people. Which I am excited about.
We need a FoodStack Summit to connect in real life. :-)
Yes it really is! And has changed my life in every way. And If I can help and inspire others along the way I will be happy to do so.
Hi, I’m Nicola and writing Olympian Kitchen. An insight on what it’s like to work in a professional kitchen. Plus some recipes. In my previous life I won an Olympic silver medal, and this blog is about the transition, and overcoming the demons as you attempt to do something new. Substacks I love are Annie Fenn’s Brain Health Kitchen, Will Cooper’s A Private Chef and Wil Reidies Recovering Line Cook to name but three. So many great stacks out there. And I’m finding more through this great Food Stack thanks Lynn!