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Extra Juicy is a newsletter about food and culture. It features essays, interviews, recommendations and news round-ups. It’s published every two weeks, and debuts on September 16, 2023.

Why subscribe?

If your media diet looks anything like mine, your inbox is already teeming with newsletters that are informative, thought-provoking and entertaining. I hope you’ll find Extra Juicy a worthy addition to your regular rotation.

Paid subscribers receive new essays every two weeks, plus additional recommendations and round-ups, and access to community features and commenting. Following are the types of stories and coverage that Extra Juicy aims to deliver:

  • Writing on food and culture that strives to be inclusive. Historically, coverage of working-class communities and communities of color have not been well represented in mainstream food and culture writing. Extra Juicy aims to tell stories that are still hard to find in traditional media outlets.

  • Dispatches from interesting off the beaten path restaurants, farms, taco stands, wineries and other noteworthy food destinations.

  • Profiles of fascinating people working in the food and dining industry. One of the central reasons I became a writer and journalist was to have an excuse to seek out interesting people and get to know how they work. Follow along with me and get to know some of the fascinating people helping shape the way we eat and think about food.

  • Deep-dives and round-ups. We live in the age of information overload, of quicksilver virality, soundbites, discourse, fake news. This newsletter represents a modest attempt to reign in some of this information and help contexualize food and cultural trends.

  • Community. Thinking and talking about food is one of our great universal past-times. Very selfishly, I hope Extra Juicy can help build a thoughtful community of folks who also enjoy thinking about and discussing the role of food in our lives.

A note on subscriptions

Like most writers, I would like my writing to be as accessible to as many readers as possible. Ideally, access to this newsletter would be entirely free. However, writing is work, and researching and reporting is often a costly endeavour. I believe writers should be fairly compensated for their work.

If you are a freelancer, or you work in the food or hospitality industry, or you are currently experiencing financial instability, please email extrajuicy@substack.com for a complimentary subscription.

About me

I’m a writer and journalist based in Los Angeles, where I live with my husband, our four-year-old daughter, and an anxious three-legged dog named Jackson. My work has appeared in the New York Times, Playboy and Frieze. Previously, I was a reporter at the Arizona Republic, and a restaurant critic at the Phoenix New Times and the Los Angeles Times—memorably, I left the latter after failing to achieve equity in pay or treatment. Along with Extra Juicy, I publish the forthcoming newsletter, The Pay Gap Report, dedicated to news and analysis about pay inequality. When not reading or writing, most likely I am baking pies or thinking about tacos.

Subscribe to Extra Juicy

A newsletter about food and culture, and the places where they connect. ⟡🍽️♡ Essays, interviews, reviews, recommendations, playlists, love letters to dead cooks, written histories, quirky listicles, juicy tidbits for you to read and hopefully enjoy.

People

Writer and journalist in California.