One year ago today, I published this newsletter about meatballs, reviving Grazing from a mostly dormant newsletter into something that’s published weekly ever since. Thanks to all of you for reading, sharing and maybe even cooking and baking along with me.
As I keep working to make Grazing better, I’d love to hear from you about anything you want to get from this newsletter that you’re not getting — anything that might make you more likely to stick around, to open these emails more often, to share these posts. REPLY IN THIS THREAD! Thanks!
Also, in honor of one full year of consistent Grazing, I’m offering paid subscriptions at a crazy discount: $10 for a full year. That’s literally 80 percent off.
Really enjoy most everything you write, but particularly look forward to the reading recs (both food and non-food), as well as the restaurant or recipe features that really give a good feel for a particular place or a particular memory.
Really enjoy most everything you write, but particularly look forward to the reading recs (both food and non-food), as well as the restaurant or recipe features that really give a good feel for a particular place or a particular memory.