New Worlder 2.0

Even New Worlderer than before

Welcome to New Worlder, a newsletter and podcast devoted to the cuisine of the Americas, and sometimes other places too.  

Here is what you can expect to find in your inbox:

Essays: Written and/or photographic explorations of ideas related to topics such as landscapes, biodiversity, migration, agriculture, foraging, fishing, food waste, sustainability, mental health, history, techniques, food media, and technology. These will be nuanced stories seeking to better understand all aspects of cuisine in the Americas, told by people who have done the legwork and have something to say.

Recipes/Ingredients: Recipes written by cooks throughout the region, me, and various other contributors. There will be a particular focus on regional foods, wild crafting, and finding new uses for old recipes and little known ingredients. We’ll also get to know different ingredients from across the Americas and their origins, from everyday items you might find in a Latin market to hard to find biological wonders that you have to take a walk in the forest to get your hands on.

Restaurant and Market Guides: Curated guides to navigating different restaurants or markets in a city or region by those who know them well.

Podcast Interviews: The New Worlder Podcast launched last year with interviews with a diverse range of people from the world of food and drink. It will continue to appear on different platforms like Apple and Spotify, however, subscribers to the newsletter will be able to read partial transcripts of the episodes.

Theme Issues: These are when a series of newsletters are based around a particular theme, such as an ingredient, a place, or an idea. The first theme issue will be set around amaranth.

Prep-Kitchen Playlists: For those that have hung out in a kitchen with me, let me take over DJ’ing at a BBQ, or been on a road trip with me, you know that my taste in music is…let’s call it exceptionally unique. These soundtracks are designed to be played in the background while you are picking flower petals or making stock (or whatever it is you like to do in a kitchen).

Until March 1 all of the stories will be free to read. After that, parts of the newsletter will be behind a paywall. The price will be $5 per month or $40 for a year paid in full. However, if you subscribe by March 1st, an annual subscription is 50 percent off! That’s just $20 instead of $40 for a full year! So, if you are enjoying what you are reading or listening too, please consider becoming a paid subscriber. Thank you for your support.

–      Nicholas Gill