Commonplace

Commonplace

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Dec 29, 2023 • Drew Shiel
Commonplace Vol. 4 Issue 6
In which the writer provides some recipes, and answers some questions
Dec 11, 2023 • Drew Shiel
Commonplace Vol. 4 Issue 5
In which the writer encounters American food, and thinks about it a lot.
Sep 27, 2023 • Drew Shiel
Commonplace Vol. 4 Issue 4
In which the writer rambles through this year's vegetable-growing, lamb and mutton, and lab-grown food.
Jun 15, 2023 • Drew Shiel
Commonplace Vol. 4 Issue 3
In which the writer expands upon incomprehensible social media and probably doesn't really help much
Feb 28, 2023 • Drew Shiel
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Commonplace Vol. 4 Issue 5
Sep 27, 2023 • Drew Shiel
Commonplace Vol. 4 Issue 4
Jun 15, 2023 • Drew Shiel
Commonplace Vol. 4 Issue 1
Jan 11, 2023 • Drew Shiel
Commonplace Vol. 3 Issue 3
Jul 7, 2022 • Drew Shiel
Commonplace Vol. 4 Issue 6
Dec 11, 2023 • Drew Shiel
Commonplace Vol. 3 Issue 6
Sep 13, 2022 • Drew Shiel
Commonplace Vol. 4 Issue 2
In which the writer thinks about his own history with food, and pokes some news items.
Feb 2, 2023 • Drew Shiel
Commonplace Vol. 4 Issue 1
Hello! This is a year-opening issue full of bits and pieces of stuff, rather than any single coherent topic. The stuff includes: Tesco stock, an annual…
Jan 11, 2023 • Drew Shiel
Commonplace Vol. 3 Issue 7
Comparative Regional Supplies in the North Atlantic Archipelago. In this essay, I will...
Dec 6, 2022 • Drew Shiel
Commonplace Vol. 3 Issue 6
In which there is talk of harvest, of festivals, of foraging, and such.
Sep 13, 2022 • Drew Shiel
Commonplace Vol. 3 Issue 5
In which the writer holds forth about reconstruction in medieval food research.
Aug 24, 2022 • Drew Shiel
Commonplace Vol. 3 Issue 4
In which the writer engages in some very precise rambling, if such a thing exists, about sauces
Jul 28, 2022 • Drew Shiel
Commonplace Vol. 3 Issue 3
In which the writer engages in rambling about food production and camp cookery
Jul 7, 2022 • Drew Shiel
Commonplace
Commonplace
Commonplace connects you to contemporary and historical Irish food culture with experiences of wild food, backyard horticulture, supply chains and medieval culinary research. And some very definite opinions.
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Commonplace

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