Promoting the work of Guild members who write Substacks and creating a space for Guild members to connect and share work, questions, tips and advice about food writing here on Substack.
Each newsletter is a dispatch from a single location—it could be a city or a hotel, a valley or a café—somewhere between Eastern Europe and Central Asia. Every issue will include reading recommendations, a unique recipe and underreported tales.
I cook and I grow things and I read and I write books about cooking and growing things. This is a journal about cooking and growing and reading and writing.
Food and everything connected, by James Beard shortlisted and multi award-winning author and photographer Mark Diacono, of Otter Farm, once of River Cottage.
Real talk about the writing + publishing industry from an author who doesn’t want you to feel confused, bewildered, or alone. Plus: craft tips, reading recommendations, writing support + solidarity (unless you are a jerk to people in the comments).
The Camont Journals, published weekly, are based on a lifetime of French inspiration from the kitchen, garden, farms, and markets of Gascony and written at the Relais de Camont, my home and creative writer’s residency in Southwest France.
