In 2018, Startups from the Bottom started as a daily newsletter of ideas sent every weekday. But, it was more than just ideas, each email included a backstory, monetization strategy, deep dive and validation.
Like all good ideas, the pool…
I am learning about fermenting things and will talk about it. Fermenting things is easy and you should totally do it. It is intimidating before you do it but is actually easier than almost any other cooking projects. I will show you.
What makes a meal noteworthy? Reviews, city guides, hot tips, and food world intel from a New York-based, often traveling restaurant obsessive. (Caveat: lots of COVID-19 content right now.)
Some Meals Considered is meant to inform and inspire