With this issue, CulinaryWoman wraps up its first six months. I’m so pleased at your support and interest in reading stories about interesting people and trends in the food world.
Before we move forward into 2021, here’s a look at some of the people you met and the topics CulinaryWoman covered in this challenging year.
Culinary Entrepreneurs
Ethne de Vienne told us about her fabulous Montreal shop, Epices de Cru, which sells spices from all over the world.
Virginia Willis, a chef, cookbook author and culinary media trainer, talked about the pressing need for food figures to become savvy users of social media.
Jacqueline Blanchard demonstrated her determination to keep kitchen gear shop Coutelier going in New Orleans and Nashville, despite floods, a tornado and the pandemic.
Kat Gordon told us about the steps she had taken at Muddy’s Bake Shop in Memphis to reinvent in the face of COVID-19.
New Food Directions
Traci Des Jardins explained the work she is doing on plant-based meat and talked about the Impossible Cookbook.
Donna Wamsley discussed the food trends she sees developing in her work as a flavorist, including Korean flavors and layered flavors.
Authors And Bloggers
Madhu Gadia explained ways to discover Indian cooking. As a dietician, you can trust her recipes to well-balanced and healthy. She’s recently launched a video series.
We met Helen and Billie, the sisters behind the wonderful Greek food site, Mia Kouppa. Hopefully, you’re following their blog and Instagram.
Fabulous Cooks
Advice columnist and Washington Post staffer Alma Martin Gill outlined how she is able to get a selection of meals out of her weekly shopping trip, with an assist from her granddaughter.
Social Activism
Author and pie expert Beth Howard talked about her trip to Minneapolis last summer, where she served pie to Black Lives Matter demonstrators after George Floyd’s death.
Along with these wonderful CulinaryWoman, we also featured cookbooks, met some CulinaryWomen of the Week, and kicked off our podcast. Quite a lot to pack into half a year! And plenty more to come.
CulinaryWoman Appreciates Your Support
I’m so grateful to everyone who has become a paid subscriber or a Founding Member. Your support keeps this journalism going.
A Founding Membership funds the newsletter for a full month, and we’re happy to acknowledge you or your company.
Founding members also receive attractive CulinaryWoman swag as well as a cookbook, and get an advance look at what’s in each week’s newsletter.
Here’s the link to upgrade your subscription. Thank you!
Keeping Up With CulinaryWoman
Be sure to listen to the CulinaryWoman Podcast, which you can find on our production home, Anchor, and everywhere you get your podcasts. Our year end episode is posting this week.
You can follow us on Twitter @culinarywoman. I’m also @michelinemaynard on Instagram. You can reach me at culinarywoman@gmail.com. Pitch us story ideas and let us know about upcoming cookbooks.
We’ll be back on Sunday Jan. 10 to pick up CulinaryWoman where we left off! Meanwhile, have a very Happy New Year. Here is hoping that 2021 brings health, success and better times. Pat yourselves on the back: you survived 2020.
Wear a mask, get the vaccine if you can, and see you then.