My personal Substack
Michigan based chef and author.
Step into our salad laboratory. We got your leafy greens, your grains, your veg, and protein. Plus: salady guests, salady books & recipes, recipes, recipes 🥗
Essays, criticism, and interviews on food, culture, and media sent out on Monday morning. Paid subscribers receive additional posts on Fridays and have access to commenting, the recipe archive, and more.