So the big Covid news is that vaccines are now available for children under 5, like my grandson. It will lessen the fear of flying for sure. I really don’t know how parents have been able to manage this for the past two+ years, it is just mind boggling to me. Especially for those in the sandwich generation, who are dealing with aging parents AND children. I feel my stress level rising just thinking about it!
With the latest strain, people are being reinfected after already having Covid, and/or after being fully vaxxed and boostered. A couple of my colleagues just had their second go round with Covid, and a couple more were hit by this highly contagious strain even though they were fully vaxxed & boostered. That is about half my department! I feel like it’s coming for me, so I’m masking any time I step out of my office or go into a store.
Before Omicron, reinfections were rare. This latest strain is the most contagious yet. The New York Times explains:
There are tons of newsletters out there, but I have found a few that are a must read for me. and most of them are free. If you are a NYT Cooking subscriber, they offer some terrific newsletters and I get them all.
Cooking: Feast on recipes, food writing and culinary inspiration from Sam Sifton and NYT Cooking.
Five Weeknight Dishes: Fresh, delicious dinner ideas for busy people, from Emily Weinstein and NYT Cooking.
The Veggie: Tejal Rao shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties.
The Washington Post has several newsletters, including a few really good limited series like Voraciously: Plant Powered,12 weeks on “cooking more plant-forward meals,” and Baking Basics, an 8-week guide that “will show you that baking really is a piece of cake.” I like looking at them, and I love how you can scale a recipe up or down, but to be honest, I rarely find myself cooking from them. Not sure if you need to be a subscriber to access.
Eater has several newsletters, and I subscribe to their daily newsletter set in the food world; there’s always something interesting there, like the article I pinned below on romance novels set in the food world. You can also get newsletters for your city, if they have one. Miami is the closest city to me and I rarely go there so I didn’t bother.
Ruth Reichl has a newsletter on Substack that is usually pretty interesting. She pulls a lot from her “archives,” and I like the historical aspect. You can read the latest issue and see if you like it without subscribing.
The Smitten Kitchen offers a weekly digest that is always useful, and more importantly, fun to read. I love Perelman’s voice. You can see a sample before you subscribe.
Last but not least, another good baking newsletter is put out by Dorie Greenspan. It’s xoxo Dorie, a twice-weekly newsletter.
A couple of older articles as well.
Romance Novels Are Increasingly Getting Hot and Heavy in the Kitchen
Move over, bodice rippers. It’s all about apron tuggers now. (Eater) https://www.eater.com/23188870/summer-romance-novels-baking-cooking
This was fun, especially if you are a language nerd like me!
Finally, a bookstore obviously designed with people like me in mind: Archestratus Books & Foods, in Brooklyn, NY. (For some reason you have to click on “over 18” to access this adult site??? They sell books, and food. So weird!)
As always, thanks for reading and stay safe.
*Thanks to The New York Times for allowing me to “gift” my readers with free access to these articles, a lovely perk for subscribers.