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@grimmtidings

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@grimmtidings
Finally took the dive and wrote about something very personal. Really happy I did. The response has been quite beautiful. https://www.cookingroux.xyz/p/a-very-personal-story-about-food
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Was really cool to see the complementary themes in research from consumers and creators. I feel like such a traitor posting on substack and not paragraph 🤦🏻‍♀️ but that’s where the food world lives these today so gotta stay on that grind 🙃 https://www.cookingroux.xyz/p/imagine-a-culinary-world-where
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Three of the four tvs at the bar are playing the liberty game
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@alys-key’s deep dive on the state of digital food content is a must read for anyone who scrolls through recipes in their feeds. Honored to be a part of the story and grateful for her brilliant coverage.
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9am: February 3pm: June
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Turned this week’s post into more of a research overview and decided to break out insights/solutions for next week. No one here will be surprised by #2 but trust me it’s almost blasphemy in the culinary world. And here’s the link to last week’s full article: https://www.cookingroux.xyz/p/the-case-for-creators
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Turning an insights doc into a newsletter is surprisingly challenging. My brain is stuck on bullet point format. Might need some extra time to get this across the finish line.
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As soon as I have breakfast, I start thinking about lunch. But when I have lunch, I don’t start thinking about dinner.
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Anyone else do a little dance when they remember they have leftovers from the night before for lunch? Birds of a Feather, yum.
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My personality is mandolined potatoes
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Tis the season https://www.cookingroux.xyz/p/extruder-series-2
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Stop overthinking cooking. Stir fry everything. Put it over crispy rice.
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Breakfast matches my outfit 🖤
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Anyone in Williamsburg want some lavender syrup for their matcha? The culinary grade lavender was only sold in a very large bunch so I could make at least four more of these guys if anyone is interested.
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Sometimes you fry up lion’s mane mushrooms midday and make a sabich fork (yes, I snuck eggplant and tahini in there). Also, the pita from Angel Bakeries at Whole Foods is stellar
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Adulting is cooking pâtè, chili crab, yuba and pasta because it’s Sunday supper and everyone wanted something different.
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Dreamy zucchini spaghettini
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- first job: admin at a local law firm (I used a typewriter!) - college degree: industrial and labor relations - non work hobby: flamenco - introvert or extrovert: introvert
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Botan ebi (spotted shrimp) was easily my favorite piece from The Office of Mr Moto last night
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Nothing more satisfying after a long day than de-seeding grapes
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