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Recommended by Liz Williams

A newsletter for food writers. Come on in!

My personal Substack

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

- Liz Williams

Substack Writers at Work with Sarah Fay

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

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

twobossydames

By Margaret H. Willison

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

Ed’s Substack

By Ed Kennedy

My personal Substack

NEVER TOO MUCH Amy Thielen's newsletter

By Too Much with Amy Thielen

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

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.

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!

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

Eric Normand's Newsletter

Software design, functional programming, and software engineering practices

CulinaryWoman

By Micheline Maynard

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

The Strong Buzz

By Andrea Strong

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

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.

Thinking Food Jobs

By Barbara Rotger

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

Vittles

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

The Intellectual Investor

By Vitaliy Katsenelson

Value Investing, Life/Philosophy and Classical Music Explained

Dee’s Substack

By Dee Lavigne

My personal Substack

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!

Elliott Confidential

By Christopher Elliott

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

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.

Great Migration Library

By Donna Battle Pierce

Unveiling hidden stories. Ancestors are smiling.

Volunteering with SoFAB

By Isabella Bentz

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!

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

The Author Stack

By Russell Nohelty

Helping create a sustainable path forward for authors to build businesses that allow them to thrive and lives that light them up inside.

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.

Bayou Saint News

By Bronwen Wyatt

Recipes + Reflections from a New Orleans Baker

Gastrono-me

By Samuel Bon

My personal Substack

The Amateur Gourmet Newsletter

By Amateur Gourmet

Recipes and food adventures with Adam Roberts, a food writer who doesn't take himself too seriously.

Roots & Branches (for writers + creatives)

By Julia Skinner

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

French Fries and Martinis

By Jessica Carbone

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

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

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.

The Curiosity Cabinet

By Jeffrey Rubel (The Curiosity Cabinet)

Objects have anecdotes within them and histories behind them. Here, we uncover those tales.

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

Near&Far

By Leigh Wright

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

a newsletter

By Alison Roman

recipes, stories and unsolicited advice from alison roman

Eat Drink NATFAB

By Isabella Bentz

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!

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.

tiny gardens

By Ellen Airhart

monthly correspondence from ellen