Welcome! Second Meal is a newsletter about our relationship with cooking and the why behind the bits and bobs we keep in our pantries, refrigerators, and bar carts. In my kitchen, you’ll find instant macaroni and cheese on the same shelf as the orange blossom water, molasses, and miso, and an industrial-sized package of chimichurri seasoning from a cooking competition show I worked on (I am embarrassed to tell you the age of the seasoning blend - so do as I say, not as I do).
This is a newsletter for people like me, who are nosy. Who probably consider it more taboo to look into someone’s fridge vs. their medicine cabinet, because aren’t we all on SSRIs anyway?! In Second Meal, you’ll find interviews with a wide range of folks who’ve opened their proverbial pantries, food and beverage recos, cookbook reviews, and essays on… cooking (learning/loving/loathing).
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Who am I?
I’m a TV and digital video producer - and writer - with work seen on Food Network, Hulu, Buzzfeed’s Tasty, Tastemade, and Eater. Some of my friends think I’m a sommelier (hah!), but really, I like learning about and drinking wine. I did however, pass my WSET Level 3, which is an advanced certification in wine. Anyway…
What is “Second Meal?”
Technically, ‘second meal’ is a law where if an employee works over 10 hours a day (and more than 12 hours total), they must be provided with a second meal break. In production, this meal break is usually grab-and-go, like pizza. But one time, I ordered ramen for the crew and I live with no regrets.
Stay in Touch!
Email: ItsTaylorHenriquez@gmail.com
Big thank you to Alex Mathieu (she made the wine glass logomark and MAJOR inspo for the banner!).
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