Hello. You are reading The Wallfish Journal, a newsletter about food in Frome and the people who grow, cook, make, sell, and serve it.
The What-fish Journal?
Wallfish. It’s an old Mendip dish of snails cooked in cider. It’s also a few words that relate to the locality of Frome, its food, and its qwerks. Kind of sums it up really.
And well done to those who noticed the play on words (think of a certain American daily newspaper).
A food journalist and Frome-dweller.
What on Earth makes you think this is a good idea?
As I carried out a food research project for Frome Town Council in 2021, it quickly became clear if locals wanted to know more about the food produced around them, there wasn’t a go-to resource for it.
Ultimately, The WFJ seeks to help the Frome community make more informed decisions around – and an improved relationship with – what they eat and what they drink.
What kind of things do you publish?
Just about anything, as long as it’s to do with food or farming in the locality – from how a local dairy farm is reviving a cattle breed bordering on extinction, to the speakeasy putting a Frome twist on the negroni. Others include:
The Frome market garden empowering young growers [Issue 36]
Frome library joins the resistance against monopolised food [Issue 24]
The story behind Frome’s most popular sandwich [Issue 40]
How a local veg box scheme is helping end rural homelessness [Issue 29]
Why a Rye bakery sourdough loaf costs £4.50 [Issue 4]
And all this for free?
Not quite. 100% of The WFJ experience (including one original story a week) costs £3.50 per month (about 90p per article), or £35 for a yearly subscription (about 70p per article).
A free subscription – about 23% of what’s available – gets you roughly one story in your inbox a month.
Enter your email to choose a free or paid subscription to The Wallfish Journal
(Alternatively, send the required amount to my PayPal and I’ll sort out the rest – this will come with an extra ‘thank you’ as it skirts around Substack’s cut)
Email inboxes can be precious things not for me to tarnish, so if you’re on the fence about signing up, take a browse of what’s published in the The WFJ’s archives.
Oh, and for other food stuff, go follow me on Insta.