FoodStak Digest 1: July 2026
Hello and welcome to the FoodStak Digest 1: July 2026.
Once a month, I will share News and updates from the food writers I discover on Substack. I may also include snippets of personal News.
I hope you find it interesting.
Let’s begin.
The Heat
Most of my writing is done on the countertop while looking through my kitchen window.
I can see my small apple trees laden with fruit so heavy the branches are almost breaking, as they did last year. The newly potted plum tree has already shed some of its fruit after recent strong winds. I wonder if there will be anything left by autumn. And the passion flower is once again on its way out after three years of unsuccessfully trying to grow a new plant.
I had thought it was due to the heat of previous years, so this year I planted it in the usual pot by a cool wall. Turns out Passion flowers do not like having their roots restricted in pots. But I don’t have anywhere else to grow one.
The List
There are some amazing food writers on Substack. Over 300 are listed here > List of Food Writers. I am currently restructuring it to make it easier to navigate and read while keeping it on Substack. I would love to know if you find it useful.
Section ‘'A’ is now updated. The rest will follow.
Get listed: If you are a food writer on Substack, here’s how you can be listed. Or you can email me at TheFoodStak@gmail.com with a link to your Substack publication, and I will add some text from your ‘Profile’ or ‘About’ page.
You can, of course, hit the reply button with the same information.
Member’s News
This month's news roundup was inspired after reading a comment made recently by Lisa McLean in response to a Note sent out by Mark Thomas after his month long birthday break.
So I put a call out to some food writers asking them for their news. Many thanks to all those who responded.
Hello, I’m 🫶🏻 Jeanie Jo
I’ve recently joined Galveston Monthly Magazine as their new Food & Drink columnist, where I’ll be writing a monthly feature that blends food writing, storytelling, and original recipes.
My first column, “Cold Comforts of a Galveston Summer,” appears in the July print issue and is also available in the magazine’s digital edition. The story explores how food and drink can tell the story of a place and includes one of my original recipes, Dill Pickle Lemonade.
This is the kind of writing I’ve always dreamed of doing—combining food, place, history, and the stories we carry home from the table—and I’m grateful for the opportunity to bring Food and the Story into print.
Read the digital edition: Galveston Monthly
Read more at my Substack: Food and the Story
Sarah (Sarah Frison ) has just launched her latest recipe bundle ‘Belgian Summer Baking: recipes for afternoon treats and desserts by a Belgian pastry chef’.
All the info here: We’re Summer Baking
She’s still on the lookout for collaborations, mentions, features and reviews so if anyone wants to work together, do reach out via sarahfrison@substack.com
Mark Thomas, as mentioned above, has said goodbye to Taisty Bytes and hello to the new name The Cookbook Kitchen.
Rebecca Blackwell is one of 12 food writers who, together, launched The CookStack Collective.
Twelve chefs. Twelve classes. One very good reason to go paid.
After taking 24 hours of travelling from the UK to Vietnam Will Rankin (as I draft out this post) is coming to the end of his first week there and is ‘Eating like royalty in VietNam…’
Betty Williams is keeping everyone cool in this dreadful heat with her recipes for Paletas and Creamsicles
Martin Sorge Winner of the Great American Bake Off has written his first cookbook ‘Great Bakes: Modern Classic Recipes from the Midwest’ and it is available to pre order.
Chelsea Cole is inviting us to steal her cookbook ideas. I suggest you get in there quickly, because all 19 ideas are really good. I especially like No. 17, something I have tried to accomplish myself with a chicken and almost succeeded. Perhaps I can add that to my list of ‘new projects to achieve’.
Stop Press:
Mon 6th July 2026. I have woken up this morning to the News that England are through to the quarter finals of the World Cup. Pubs were permitted to stay open through the early hours of Monday due to a late kick-off at 1 am, which was further delayed because of storms in Mexico City.
Some schools were leaving the register open for an extra hour this morning to allow school children to come in late if they happened to be up watching the match.
What’s the chant I keep hearing…
It’s coming home!
Got News?
Food Writers, if you have news you would like to share in the FoodStak August Roundup. Here’s what to do.
Please submit your news or event exactly as you would like it to be published in the FoodStak Digest. Include a link to your Substack publication and all relevant details regarding your news/cookbook/event. Including a link to more info. This allows me to copy and paste straight into the post.
A picture would be nice too, especially the front cover of your new cookbook.
The deadline for August submissions is 25th July.
All submissions and enquiries are to be sent to me Lynn Hill via email TheFoodStak@gmail.com.
Thank you so much.
Other Links
The Food Writers’ Forum is a private group for all food writers to join. Here you will have the opportunity to submit your news for the FoodStak Digest, collaborate with other food writers in our weekly Boost Notes and other resources.
FoodStak Chat is now open. Feel free to open a conversation.
Even more Links
List of Food Writers | Food Writers Forum | Recipes |Tips | Chat
That’s it for now; I’ll be back again in August. I hope you have a joyful July. Don’t forget to subscribe; it means a lot, as this publication is my hobby.
Take care.
Lynn.
We are such an incredible group! Thanks for including me 🫶🏻
It’s wonderful to have you back in good form Lynne. Bravo, and thank you for all you do to elevate the voices of other food writers.