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1 week ago | 
foodandwine.com | Micheline Maynard
When 2025 began, packaging experts agreed that the number one trend in their industry this year would be sustainable materials, ranging from biodegradable and compostable packaging to eco-friendly alternatives to plastic and paper. What prompted this prediction? Major policy changes, like bans on single use plastics in Canada and the UK, were compelling companies to rethink the way they deliver their products.
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1 week ago | 
culinarywoman.substack.com | Micheline Maynard
Every year, the public radio community takes time for its annual holiday: Public Radio Cake Week. The submissions come from public radio stations around the country, and competitors hue to five themes, one for each weekday. It’s like a mini Great British Bake Off except that all stations are welcome and the winners are spread out among the contestants. The cakes are not meant to be featured on the air, although we are allowed to post them on our social media.
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1 week ago | 
culinarywoman.substack.com | Micheline Maynard
Hello, and welcome to the CulinaryWoman Newsletter! A blessed Passover to Jewish readers who are observing the holiday. Even though it snowed last week in Michigan, spring is on many peoples’ minds. If you’re lucky enough to see trees and flowers blooming, I hope you enjoy them. If you enjoy this newsletter, please click the “like” button and it would be wonderful if you’d consider upgrading to a paid subscription.
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1 week ago | 
culinarywoman.substack.com | Micheline Maynard
I’m lucky to be a friend of Milk Street, the Boston-based culinary media company founded by Christopher Kimball. Every few months, a box arrives with some new kitchen gear, and in addition, Milk Street sends me its magazine and all its new cookbooks. When Backroads Italy: Finding Italy’s Forgotten Recipes arrived, I dove in. I knew the photography would …Keep reading with a 7-day free trialSubscribe to CulinaryWoman to keep reading this post and get 7 days of free access to the full post archives.
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2 weeks ago | 
culinarywoman.substack.com | Micheline Maynard
Fans of Shonda Rhimes’ television productions have been eagerly watching The Residence. Based on a novel, it’s the story of a murder that takes place during a White House state dinner, and the investigation that ensues. No spoilers of the actual plot, in case you haven’t watched it yet or are in the middle of watching it. But I can vouch for the accuracy of the food-related portions of the show. I was a White House intern, with an office in the Old Executive Office Building next door.
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2 weeks ago | 
culinarywoman.substack.com | Micheline Maynard
Hello and welcome to the CulinaryWoman Newsletter! If you’re a newcomer this week, I’m pleased to see you, and hello to returning subscribers. CulinaryWoman looks at topics in the business world as they relate to food, and there was just one topic that our people were talking about last week: tariffs. On Friday, I took a quick drive in my neighborhood, which is populated by shops and restaurants that focus on international cuisine.
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2 weeks ago | 
culinarywoman.substack.com | Micheline Maynard
I’m lucky to live in a city with a sizable population of people from outside the United States. Along with their ideas and innovation, they’ve brought their food with them. Every corner of Ann Arbor has an Asian market, and we have markets that specialize in Middle Eastern and Latino foods, too. We have restaurants serving many of those communities, as w…Keep reading with a 7-day free trialSubscribe to CulinaryWoman to keep reading this post and get 7 days of free access to the full post archives.
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3 weeks ago | 
culinarywoman.substack.com | Micheline Maynard
About 10 days ago, I checked out a new bagel place that recently opened in Ann Arbor. BO’s Bagels arrived here from New York City, where it has two stores. One of BO’s founders attended the University of Michigan, and Ann Arbor was supposed to be their first store, until the pandemic intervened. BO’s has a wide variety of flavors, along with bagel sandwiches and many different types of cream cheese, as shown above. But customers aren’t only getting cream cheese spread on their bagels.
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3 weeks ago | 
culinarywoman.substack.com | Micheline Maynard
Hello, and welcome to the last March issue of CulinaryWoman. April Fools Day is coming up this week, and we’ll begin shifting heavily into spring. For a lot of diners, it’s a favorite season when rhubarb, ramps, greens and the first strawberries begin to arrive. I’m happy to see so many new subscribers! Please consider giving my posts a “like” if you’re enjoying them.
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3 weeks ago | 
culinarywoman.substack.com | Micheline Maynard
In late February, Seva, a venerable vegetarian restaurant, closed its branch in Detroit. That left Seva (pronounced say-VAH) with a single outpost in Ann Arbor., Mich., where it began serving in 1973. On its social media, Seva appealed to customers for support to keep that restaurant open. That prompted some people to ask why it didn’t reach out to diner…Keep reading with a 7-day free trialSubscribe to CulinaryWoman to keep reading this post and get 7 days of free access to the full post archives.
