Alma Plate is a seasonal food newsletter from a Queensland cooking school, with short essays on ingredients like onions, butter and blood oranges, covering history, science, storage and cooking tips. It also promotes the school's classes, so readers get practical kitchen knowledge alongside some sales pitch.
Website: https://www.almaplate.com/
Each issue is a literary personal essay about a single Providence, Rhode Island restaurant, blending visit details with the writer's wry reflections on life, friendship and writing. Readers get an idiosyncratic guide to local dining and a well-crafted narrative voice rather than a conventional review.
Veteran restaurant critic Robert Sietsema writes about New York City dining, focusing on inexpensive eats, neighborhood food crawls, and restaurant openings. Readers get specific dish and venue recommendations along with historical and cultural context.
Works in Progress is a magazine-style newsletter publishing long-form essays on new and underrated ideas for improving the world. Recent issues cover topics ranging from food and agriculture in Brazil to materials science and the economics of Chinese city governance.
Vittles publishes food and culture writing from the UK and India, mixing long-form essays, panel discussions, criticism and commentary on the food industry. Readers get original reporting and opinion on topics such as farm labour, AI in food media and pub culture, plus calls for pitches and magazine news.
One short email a week with hand-picked newsletters from the index. Free, no spam, unsubscribe anytime.
