A writer shares practical hacks and shortcuts for making the everyday labour of feeding a family, called foodwork, less exhausting, drawing on sociology and a feminist critique of food-industry commentators. The newsletter mixes reader-sourced tips, open threads and personal anecdotes in a sweary, irreverent voice.
Website: https://www.canihaveanothersnack.com/
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.
A Paris-based pastry chef and cookbook author shares recipes, market visits, travel snapshots and personal stories from life in France and beyond. Readers get approachable French and international cooking, local food tips and occasional guest posts.
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