About the Archives

About Lynn Hill and The Foodstak Legacy Files

Welcome to the archives!

If you’ve landed here, you’ve likely followed a trail from Foodstak. I've created this space to serve as a permanent home for my original interview series, including Other People's Kitchens, Other People's Bookshelves, Other People's Podcasts and Other People's Freezers.

I am also a cookbook author, food writer, member of the Guild of Food Writers, and a self-taught home baker living in the UK. I've published two cookbooks.

The Clandestine Cake Club Cook Book - published Feb 2013
A Year of Cake - published Sept 2015

Why a "Legacy" site?

As my own journey in the kitchen evolved over many years and several website iterations, I realised that my true joy lies in my love of baking. With this in mind, I decided to transition Foodstak into a dedicated baking niche.

However, I couldn't bear the thought of these wonderful community stories and glimpses into other people's lives disappearing. This Blogger site is my "digital scrapbook", a quiet place to preserve those conversations and inspirations so they can be enjoyed for years to come.

Looking for the latest?

If you are looking for my latest recipes, baking tips, or just want to chat about the best way to use flour and butter, please join me at my main home: Visit Foodstak - Simply Better Baking

Thank you for your support and for being part of this journey.

Happy reading (and happy baking!)

Comments

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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