Modern Food and Culture

Issue 1, Spring 2025

I started Vittles as an online newsletter five years ago this week, which just shows you how far spite, and the mitigating factor of a global pandemic, can take you. It would be too grand to say I had a five-year plan, or that I knew what I was doing at all, but after a few days of taking pitches it became clear that so many of you wanted to write about food in your own way, and that an even greater number of you wanted to read about it. Given the strange circumstances, I thought that a flexible and responsive newsletter might be the easiest way to platform as many people as possible before regular life came hurtling back; in another era, I thought, maybe I would have started a small zine.