Ben Mims

Hi everyone! Hell hath frozen over, and I’ve decided to start a Substack (very ahead of the curve, I know). It’s called “Meanwhile,” and it’s all about the context, history, and tips and techniques you learn while making a recipe. Think about all the things you learn while making a dish with someone that you can’t get in an abbreviated, written recipe. I’ll share recipes, of course, but also all the extra information I find fascinating about the what, why, and how we cook.
Head to my link in bio to subscribe and follow along, and I look forward to seeing you there.