Greetings eaters and readers! Today, I’d like to talk about something I get a lot of questions about, something very near and dear to my heart, namely, how do I write this newsletter? It might surprise you to learn that in spite of the easy-breezy nature of it, I do have a few hard-and-fast rules for the whole operation. Here are my most important ones in case you’re thinking of starting your own…or if you’re just curious about how the sausage is made.
© 2025 Jenny Rosenstrach
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