We are open to considering contributions from anyone provided the submission is engaging and acceptedly-written. The subjects can be reviews and descriptions of restaurants, shops, wineries, interesting places where one produces food. or print and media reviews such as books, films, TV programming, and magazine and newspaper articles. As much as anything, we welcome thoughtful essays based on on your observations, insights, research, likes, and dislikes— examples of which are, but hardly limited to, trends in restaurants and restaurant cooking, value for money, menu formats, the effects of technology on food, and culinary criticism.