Who Is CulinaryWoman?
CulinaryWoman is me, Micki Maynard, or more formally, Micheline Maynard. I spent much of my career at big news organizations. I’m probably from the last generation of journalists who could have an entire career in print.
For much of it, I covered industries like automobiles and airlines. In the 2000s, companies in those industries began going bankrupt. Because I was wallowing in bad news, I looked for a field that might allow me a break. That field was food.
I took cooking classes from Patricia Wells in Paris and at Le Cordon Bleu in Ottawa, the only North American branch of the famous Paris cooking school. I began to write about food along with my other duties. I discovered two things.
One, I liked the people who were expressing their creativity through ingredients. I stayed away from most of the celebrity chefs who had big personalities but treated their employees badly. Instead, I looked for emerging talents and followed their growth. Two, restaurants and food places are a fascinating business, only very few writers understood the economics. Much of the focus was flavors and presentation, not dollars and cents.
I realized there was a niche I could fill, and CulinaryWoman was born.
Where does the name come from?
In the 2000s, I met a delightful Canadian blogger named Evelyn Hannon. She created JourneyWoman, the original blog for women travelers. Evelyn became like a fairy godmother to me, and we spent hours talking about what really interested me.
I eventually got up my courage to try food blogging. Evelyn said, “You could call yourself CulinaryWoman” and the name was born. Evelyn is no longer with us, but I think of her when I type the name.
What is CulinaryWoman about?
The food world is a wild ride. CulinaryWoman highlights the latest trends, interesting people and dining directions. You’ll hear about podcasts, documentaries, streaming shows and cookbooks. I share what I’m writing and broadcasting, from my travels and my new life in New Orleans. Get full access to the newsletter and website. Never miss an update.
What do I receive if I subscribe?
A free subscription gets you the weekly newsletter, delivered at 10 am ET each Sunday.
A paid subscription gets you these extras:
You support CulinaryWoman’s journalism. I do not accept freebies or ads; this project is completely subscription driven.
A heads up each Friday of what’s in the next newsletter.
Eligibility for giveaways, from cookbooks to coffee, jam and tea to kitchen gadgets.
Red Beans and Advice, my regular travel and dining tips.
The Conversation, where we talk about food world topics.
Every new edition of the newsletter goes directly to your inbox. If you miss a story, come to the website and check out the archive.
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