Hello and Welcome to the FoodStak Legacy Files

For a few years, my original site, Foodstak, was a mix of content that explored the heart of the home through the eyes (and kitchens) of others. From the organised and well-used freezer to the curated inspiration of a cookbook shelf, these stories built a wonderful community of food lovers around the world.

As I move forward to focus entirely on baking over at the main site, I wanted to ensure these stories didn't just vanish into the digital ether.

What you’ll find here:

List of Food Writers: A list of food writers and their Substack publications.
Other People’s Kitchens: Tours of the spaces where the magic happens.
Other People’s Bookshelves: The cookbooks that shaped our lives.
Other People’s Freezers: A real-life look at what we actually keep on hand.
Other People's Podcasts: Conversations with people who love food.

Think of this site as a quiet library. A place to browse, reminisce, and find inspiration in the everyday details of a food-filled life. Including Q&A from some amazing food writers.

Looking for my latest baking recipes? If you’re here for the flour, the butter, and the "simply better" ways to bake, please head over to my active home at: 👉 Foodstak.com

Thank you for being part of this journey and for contributing to these archives.

Happy browsing!

Lynn Hill

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Other People's Kitchens. Q&A with Peter Barrett

Q - Hello. Can you please tell us a little about yourself, where you live and your substack publication? A. My name is Peter Barrett. I live a couple of hours north of New York City, in the Hudson Valley, where I grow, forage, ferment, preserve, and cook as much of my own food as possible—and where I’ve been teaching others to do the same for close to 20 years. I recently developed and wrote the recipes for Dan Buettner’s Blue Zones Kitchen: One-Pot Meals , which is available for pre-order. I recently began working on a book with Dominique Crenn, one of the most influential chefs in the world and the first woman in America to win three Michelin Stars. She’s absolutely brilliant, and a powerhouse, and I’m thrilled to be collaborating with her. I have two newsletters on this platform: Things on Bread and Flavor Freaks . Things on Bread focuses on teaching people how to cook without relying so heavily on recipes. I break down methods and technique...

Other People's Freezers. Q&A with Lou Tamposi

This week, we peek into the fridges of Lou Tamposi, who dedicates each of his three chest freezers to animal cuts. Q: Hello Lou. Can you please tell us a little about yourself and your website/publication? A: I write Cow We Doin , a newsletter about living (and eating) radically. It started off as an idea after I woke up — as I often do — thinking about food, and has slowly shifted toward a contemplation on living “with your eyes wide open.” That is, in a nutshell, is what it means to live radically — to be fully aware of what you are doing and how you are living. It’s an intimate connection to the world and in regard to eating, specifically, it means being radically — painfully — aware of where you food comes from and what it takes to bring it to your plate. I live in New England with my wife, three kids, and a dog. Whenever possible — and now, it’s probably at least 75% of the time — we eat hyper-locally. That means we either grew it or could walk to where it was grown; it means we k...

Other People's Freezers. Q&A with John Gonter

This week, in the series 'Other People's Freezers. Q&A with, we peek into the freezers of John Gonter of ‘ On Food Without Compromise ’. Q: Hello John, can you please tell us a little about yourself and your publication? A: I’ve been a cook since my teens. My mother offered me a deal: if you learn how to make family meals, you can get out of other chores. I had been complaining when she made my sister’s favorite meals, so I jumped on the chance to make what I wanted. After almost 50 years in the kitchen, including working as a cook in high school and college, I’ve started teaching classes and workshops to share my experience, enthusiasm and love of obscure and wild foods. On Food Without Compromise posts cover food, cooking, methods and stories from my experiences in the kitchen. I write from west central Maine. I work with wild foods, locally farmed foods and sometimes regional and international foods. Quality is a top priority. I want people to be more comfortabl...

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