Who Is CulinaryWoman?

CulinaryWoman is me, Micki Maynard, or more formally, Micheline Maynard. I’ve always had two big interests: the transportation world, and food. (Be sure to check out my other Substack, Intersection: Everything That Moves.)

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 discovered two things.

One, I liked the people who were expressing their creativity through ingredients. I stayed away from the celebrity chefs who had big personalities but treated their employees badly. Instead, I looked for emerging talents who operated with integrity, and followed their growth. Two, restaurants and food places are a fascinating business, but they aren’t covered that way. Much of the focus was flavors and presentation, not dollars and cents.

I saw an opportunity to help people understand that world, and CulinaryWoman came to life.

Where does the name come from?

In the 2000s, I met a delightful Canadian blogger named Evelyn Hannon, who created JourneyWoman, the original blog for women travelers. Evelyn became like a fairy godmother to me, always there when I needed a guiding hand.

Evelyn knew how much I enjoyed the food world, and one day said to me, “You could call yourself CulinaryWoman” and the name was born. Evelyn is no longer with us, but I think of her whenever I type the name.

What is CulinaryWoman about?

The food world is a wild ride. CulinaryWoman brings you 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 most recently, my lives in New Orleans and Ann Arbor.

What do I receive if I subscribe?

A free subscription gets you the weekly newsletter, delivered each Sunday, and occasional posts called Food News. These highlight emerging and small businesses that deserve your attention.

But I hope you’ll consider becoming a paid subscriber. Why?

  1. To start, you make CulinaryWoman possible. I do not accept freebies or ads; this project is completely supported by you. You’re a vital part of CulinaryWoman and I really appreciate your participation.

  2. You become eligible for giveaways, from cookbooks and kitchen gear to coffee, jam and other goodies.

  3. You’ll receive a weekly post on Monday called Red Beans and Advice, with all kinds of tips.

  4. You’ll join the CulinaryWoman Reading Room, where you’ll learn about new cookbooks and culinary related books.

  5. And, you’ll be first to hear every Friday what’s going to be in the next newsletter.

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All things happening in the culinary world, from author and business journalist Micheline Maynard.


See both my Substacks: CulinaryWoman Newsletter on food Intersection: Everything That Moves on automobiles and the future