Midwest writer who eats several meals a week. Work in Eater, Serious Eats, the BBC, Bon App, etc. Fun at haterade.substack.com
Liz Cook
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They say to never meet your heroes. Counterpoint: Teacup.
Liz roots out the midwest's most distinctive places like a truffle pig for worn naugahyde booths, and in this piece I spoke with her about the things that give restaurants a soul and the shift from places with regional identity to personal identity
“Cinnamon is not a flavor for aesthetes. It is a flavor for dopamine chasers and chronic smokers—for people inured to subtlety, who need to be jostled just to feel.“
I wrote about (and ranked) the spicy holdouts in a dying confectionery field.
It’s maple sugaring season in the Midwest, which means it’s time for the annual Sugar Shack Steam Snapshot (SSSS)
Mom, entering the room with her phone: “I have a question about jestermaxxing.”
I’m writing a book! It’s a cookbook and a Cook book, and you can’t read it until 2028, when I will probably be dead from dairy poisoning.
But this has been a long time coming, and I’m excited to share. Can’t imagine a better partner in all things than @jedportman.bsky.social.
Liz Cook
For Haterade, I wrote long about restaurant design, regionalism, and identity.
Photos are of the Sons of Norway Kringen Lodge in Fargo, ND, which doesn’t need my help. haterade.substack.com/p/where-am-i
Really enjoyed this piece from @brettmartin.bsky.social about yes, maggot cheese, but also disgust (my favorite topic) and artisanship and much more.
Brian Miller
New Two Writers Slinging Yang stars the fantastic KC-based food scribe, Liz Cook @lizcookkc.bsky.social podcasts.apple.com/us/podcast/l...
