on hand turns two!

Issue 52: A look back at some of my favorite interviews.

Why hello there! Welcome to on hand! If you’ve landed here and somehow aren’t subscribed, I got you:

Two years ago I started this newsletter, and since then, I’ve had the chance to chat with some interesting people and visit some really cool places.

I’ve rounded up some of my favorite interviews I’ve done since I started on hand, but as this newsletter heads into a third year, I want to know - what do you want to see? More recipes? Do you have suggestions for people to interview?

Drop suggestions in the comments! (You’ll have to be logged into Substack to leave a comment.)

Issue 50: 1970s New York and the making of its farmers’ markets.
Read →

Issue 48: On developing recipes, his work in food media, and how his Iranian heritage influences his cooking.
Read →

Issue 46: On how he landed and wrote his first cookbook, First Generation.
Read →

Issue 45: On his start in food trucks, how working in restaurants prepared him to be a business owner, and more.
Read →

Issue 43: On her path from restaurants to TV, what a culinary producer actually does, and how she helped guide the showrunners.
Read →

Issue 33: On their creative process, shifting consumer tastes, and their favorite way to drink Aperitivi.
Read →

Issue 30: On being on Top Chef, Tucson's increasing popularity, and elevating Mexican cuisine.
Read →

Issue 24: On getting his start in bread baking, working with heritage and ancient grains, and preserving small-scale farming.
Read →

Issue 21: On "mom energy," building a brand, and finding inspiration in family.
Read →

Issue 8: Two former home-brewers on making beer everyone can love.
Read →

Issue 7: "I was the guy that was like 'fuck your suit.'"
Read →

Issue 2: On building a business in a pandemic and reclaiming the "ethnic" food aisle.
Read →