Welcome to Cooked/Uncooked

What it is, what it isn't, and what it could be.

As a freelance food writer and (aspiring) culinary educator I come across a lot of interesting places to eat, cooking experiences to share, wines to recommend, and stories/books/TV/movies to enjoy. There are also a lot of outtakes, insights, and behind-the-scenes stuff that don’t make it into my published stories I think people will find interesting.

So I’m combining them all into a semi-regular newsletter for anyone who cares to follow. For me, it’s a writing exercise and an archive of ideas and concepts I’d like to save. For you, hopefully it’s a source of information, motivation, and entertainment.

Enjoy!