Radicchio Salad is a holistic multi-media experience dedicated to food and food-lovers worldwide. It was started in June of 2020 by Ori Tom Ravid in a garage in Van Nuys and has had many iterations over the years on YouTube channel, TikTok, and Instagram. It is now run by him and his partner Christopher Hendrix, who also developed the Radicchio Salad zine.

Radicchio Salad 2.1 will release content in three week intervals called “seasons,” followed by two week breaks. This allows optimal protection against burnout and screen fatigue for both us and our followers. This is also the first iteration where we’re introducing a paid tier at $4.99 a month that allows access to posts, recipes, interviews, and more.

The first two weeks of each season are dedicated to a specific topic, while the last week of each season is dedicated to a specific place. Our first and current season is Criticism/New Orleans.

In return for being a paid subscriber, you will receive access to daily posts during each season’s runtime. These include blog posts, recipes, interviews, and more. A continuous $4.99 monthly subscription or a one-time annual payment of $49.99 allows you to access every past, present, and future Radicchio Salad season.

We have a strong belief that all labor should be compensated, so we have a commitment to paying every contributor $60 per contribution, about 2 hours of work at a livable wage. We hope to increase this as we get more subscribers.

To pay this for all contributors, 30% of all subscriber revenue will go towards our contributor fund, while 10% will be donated to the World Central Kitchen.

In the event that the contributor fund does not have enough money, we will be paying it out of our own pockets.

Contributors will have the option to either invest their fee back into Radicchio Salad or to donate it to whatever charity they choose.

Check out our subscriber report to see where we’re at!

Like we said, we do things differently around here. It is important to us to have as much control as possible over what we look like because we’re snooty little aesthetes with amazing taste. Therefore, Substack is not the best choice. We also find it unsavory to have to pay Patreon’s platform fees or be held captive by any platform’s terms and conditions policies that could change on a whim.

The next and first season of Radicchio Salad is Criticism/New Orleans. If you’d like to contribute to a future season, email us and we can tell you what we have planned: radicchiosalad@gmail.com

We invented bean milk. The answer is yes.

If you’ve been gaslit about how to cook beans, you’re not alone. We’ve also changed how we cook our own beans over the years because we keep on thinking our beans aren’t good enough. (Well, Chris hasn’t… his abuela’s black beans rule.)

These days, we’ve been salting our beans BEFORE cooking and ALSO adding a bit of baking soda before turning on the heat . For two cups of beans, add ½ tsp of baking soda. This will still ensure that the beans are soft while not having to worry about salting your beans halfway through.

As far as soaking goes, wtf is a “fresh dried” bean? Soak em damnit, even if it’s just for a couple hours. If you don’t, teach us something we don’t know!

First off, yay, we love that for you. Check out our planned seasons for the rest of the year to see what we might be discussing and when.

Secondly, shoot us an email: radicchiosalad@gmail.com

We can’t guarantee we will select you, but we can guarantee a minimum payment of $100 for a personal essay, recipe, art, or whatever else you may have in mind if we do. Hopefully some if not all of that can come straight out of the contributor fund sooner than later.

Contributor payments will be issued within 30 calendar days upon receiving an invoice via whatever electronic payment method they choose. (As if we’re sending checks out or something.)

One payment to the World Central Kitchen will be made after the last season of the year.