HeyJaredHome Food
Everybody cooks! Home Food is a newsletter about home cooking and sustainability.
- Indexed issues, last 90 days
- 8
- Latest publication
- Sep 28, 2026
- Audience
- Checking…
- Earliest in this view
- Jul 8, 2026
Latest issues
I walked from the top of Manhattan to the bottom (15 miles!) (opens the original)
Read excerpt
A weekly list of what’s on my mind, plate, and cutting board.This newsletter contains some affiliate links—meaning I may earn a small commission from items you buy through my links, at no extra cost to you. All opinions are my own!🗽 From tip to tipI saw a 70-degree Saturday on the forecast, and immediately knew what to do.I asked my friend Eric if he wanted to do the tip-to-tip challenge with me—walking 14+ miles from the top tip of Manhattan to the bottom.At home, I ate a quick breakfast of a b
The Cutting Board (no. 01) 🥕🫘 🍔 🥜 (opens the original)
Read excerpt
A weekly list of what’s on my mind, plate, and cutting board.This newsletter contains some affiliate links—meaning I may earn a small commission from items you buy through my links, at no extra cost to you. All opinions are my own!🫘 Rancho Gordo California CoronasI was eager to make the California Corona beans from my last Bean Club shipment (Q3 2026). I cooked </spa
Eating my way through Montana’s thriving local food scene (opens the original)
Read excerpt
We just got back from a 10-day trip to Montana, where the season had already turned, and fall was decidedly in the air. We spent the first half at a big house in Lolo with my husband’s oldest friends—one friendship going back to first grade—then spent a few more days in Missoula.We love Missoula; it’s where we got married and where we realized, a decade later, that we each (separately) had gotten drunk there for the first time. Skylar on a road trip from Billings to a concert a
🍅 How I turn a box of produce into a week of realistic meals (opens the original)
Read excerpt
It’s that time of summer when the produce is abundant, and my sanity is deteriorating. Here is an honest diary of everything we ate and made—mostly with our 607CSA box.This week in our veggie box we received:Slicer tomatoesEnglish-style cucumberBeetsPotatoesShisoFresh, un-cured onions<a class="image-link image
Years later, I’m still making my own peanut butter. Here’s why. (opens the original)
Read excerpt
<img alt="" class="sizing-normal" height="1080" src="https://substackcdn.com/image/fetch/$s_!bnQ5!,w_1456,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F5ccb3e7d-8b9e-4a59-9769-89512e57a8af_1350x1080.
Publishing over time
Last 90 days. Choose a month to open its work.
Recurring subjects
Named in the text we hold. One piece can cover several.
Audience
No verified audience measurement yet.
About this data
Counts cover the work we have indexed. Tone needs enough text and a confident classification. Excerpts and episode notes are not full articles or transcripts.
Identity or attribution wrong? Suggest a correction.