The Foodstak Legacy Files

Q: Hello Claire. Can you please tell us a little about yourself, where you live and your Substack publication? A: Hello everyone, I’m Claire. I’m a Brit living in rural Bulgaria  (in the beautiful Balkan Mountains) with my partner Rob and our seven cats. Yes, seven. What can I say? We can’t resist a cat in need. I’ve been a freelance writer and ghostwriter since 2014, but began to seriously move into food writing in 2023, after winning the (UK) Guild of Food Writers Newcomer Award. My Substack,  Auntie Bulgaria’s Kitchen , is all about growing, cooking and eating plants, with a dash of life in Bulgaria. Q: Can you please describe the layout of your kitchen, how much of a role does it play with your family? A: When we bought the house, it had no kitchen or bathroom.  There was only a sink in the corner of the room, behind a curtained-off area that functioned as a wash space. It took us a while to get around to building a kitchen – we had some major jobs to do first, includ...

About Rebecca Blackwell Rebecca Blackwell , is a Cookbook author, writer, food photographer, and nomad. She and her husband live in a 5th wheel RV. In addition to writing recipes on ' Of Batter and Dough' and more recipes and travel on ' A Little and A Lot ', Rebecca also writes about life on the road and the people they meet along the way through her publication ' Let's Get Lost' . Many thanks to Rebecca for this interview. Q. Hello Rebecca. Can you please tell us a little about yourself and your substack publication? A. Hi there! I am a recipe developer, writer, and food photographer. I own two recipe websites where I’ve been publishing recipes for over 10 years. In early 2020, my husband and I sold our home in Colorado and moved into an RV. We have been traveling around the country, living and working from our home on wheels ever since. I launched my Substack newsletter,  Let’s Get Lost , earlier this year as a way for me to shar...

Q: Hello Rachel.  Can you briefly introduce yourself? A: Hello! My name is  Rachel Ciordas (Chore-Dash) and I create gluten free baking and cooking recipes and workshops and share them on  Next Level Gluten Free Newsletter . I’ve been a chef and cooking instructor for 15 years and have had many thousands of students.  I’ve taught cooking classes in cooking schools, hospitals, offices, grocery stores, small boutiques, health food co+ops and even in homes.   I’m based in Kansas City, basically in the middle of the middle of the U.S.  I LOVE to travel  and visit as many countries and exciting places as I possibly can.  As a family we travel in Europe quite a bit because my Husband is Romanian and we go to visit family and explore other countries on the way there or back.  I bring back so many ideas, techniques, and flavors and incorporate them in my recipes!  Q: How would you describe the layout of your kitchen, it...

Hello Martin. Can you tell us a little about yourself and your success at winning The Great American Baking Show? As you have mentioned, my name is   and my substack publication is called  Great Bakes . I’ve loved baking ever since I set the microwave on fire, making a “biscuit” as a wee youngster.  Luckily, I’ve learned a lot since then. I am a home baker and cook, taught by dozens of blogs, a vast cookbook collection, my local public library, the people around me, and what grows around the Great Lakes.  I used to be afraid of baker’s math, measuring, kitchen thermometers, and latticing pie crusts.  But now I’ve figured out how to do it…and I’m still learning.  Originally from Fort Wayne, Indiana —a nice, very average, mid-sized city—I grew up in a loving family surrounded by cornfields, Amish farms, and a distant relative’s apple orchard. As Hoosier now based in Chicago, my baking combines my Great Lakes roots, my multicultural urban ...

Q: Hello Will. Can you please tell us a little about yourself, where you live and your Substack publication? Image credit  Nichole Miranda A:  I’m 54, live in north London and I write for a living, mostly technical stuff, although I used to do a lot more food writing and reviews.  I went vegetarian after the mad cow disease outbreak in the UK,  waking up one morning to witness piles of cows being burnt, in scenes that shocked me to the core. I also grew up with vegetarian sisters, who did little to encourage my transition, other than allowing me to taste (steal) their food.  I think I went vegan about six or seven years ago now,  I didn’t make a note of my transition, it kind of happened naturally, as I became more aware of the horrors of the meat industry, the dairy industry and the need to eat better for the animals, the planet and my health.  My substack,  Plant—Based Planet ,  started earlier this year as a chance for me to s...