The hottest Substack posts of Kate Hill's Gascon Year Journals

And their main takeaways
923 implied HN points 24 Jan 24
  1. Supporting local farmers is crucial for sustainable food production.
  2. The French countryside showcases the reality of local farming and the struggles faced by farmers.
  3. Poetry like John Berger's 'Ladle' can evoke deep emotions about our connection to food and the earth.
648 implied HN points 11 Feb 24
  1. Embrace a modified approach to raising your own food by incorporating a kitchen-sized farmyard without the whole farm for a sustainable food source.
  2. Focus on basic ingredients and slow-cooking techniques like braising and roasting to create flavorful, farm-fresh meals that highlight the value of homegrown and locally sourced produce.
  3. Explore the joy of cultivating your own garden and foraging in your local surroundings for fresh and seasonal ingredients, allowing you to savor the simplicity of farm-to-table living.
825 implied HN points 26 Jan 24
  1. The post is about a two-minute Poule Verte video preview for a cooking class
  2. The video features a stuffed cabbage dish called Poule Verte
  3. A longer cooking class video will be available for paid subscribers
746 implied HN points 13 Jan 24
  1. The recipe shared is for a traditional French Pork and Onion stew called l'Escaoudoun.
  2. The dish is slow-cooked with sweet wine, Armagnac, and aromatic spices until the pork is tender.
  3. The post highlights the author's experience in Gascony, France, and the cultural significance of pork in French cuisine.
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805 implied HN points 08 Jan 24
  1. The post is about how to cook fresh sausage.
  2. The author is sharing tips and knowledge about cooking.
  3. There is an option for a 7-day free trial to access more posts.
550 implied HN points 19 Jan 24
  1. To buy French pork, love your butcher and ask them questions like their favorite cuts and cooking tips.
  2. Expand your cooking repertoire by trying unfamiliar pork cuts one at a time.
  3. Don't be afraid to ask your butcher for advice on choosing and cooking different cuts of pork.