As I mentioned last week, this edition marks 20 weeks of weekly writing, editing, publishing. Big commit! And I appreciate all 100+ of you (!!!!) embarking on this content voyage with me.
It’s no quick-and-easy task, putting this thing together. While I have years’ worth of links on deck -- literally, my Instapaper saves are 46 pages deep and go back to 2012 -- staying creative with the recipes is tough.
So, I’m gonna scale down that part. Publish a recipe every other week, focusing on a Good New Thing I’ve cooked in the time elapsed, instead of trying to sweat out everything I normally make.
“In Good Taste” will still be weekly, despite this change in recipe cadence. And I’m also going to try to focus a bit more on food culture, provenance and history. I’ve been thinking a lot about the culinary appropriation commentary re: Bon Appetit and All*son R*man, et al, and felt pushed to action by this piece.
Anyway, head over to the main “In Good Taste” archive on Substack to see all the recipes I’ve published thus far.
I recently watched that Slim Aarons documentary, “High Life,” on Amazon Prime, which sent me into research mode on some of the folks interviewed, like Nelda Linsk, from the iconic “Poolside Gossip.”
Hedonism leads to happiness. Science!!
More science for the midweek: why it isn’t raffrif, flopflip, or Tok Tik.
Very interesting intel on the Kirkland (Costco) difference (it’s 1%).
I don’t know what to say about this, but I wanted you to hear it from me.