About
Hello, I’m Betty! Welcome to the Betty Eatz Newsletter, which features bright and fresh California Cuisine. I’m so happy you found your way here.
California Cuisine
What is California Cuisine? It's food with fresh ingredients, in-season produce, simple preparation, and bright flavors.
Sunny Southern California has a climate much like the Mediterranean. There is a long growing season for fresh fruits and vegetables like avocados, citrus, dates, eggplant, figs, grapes, herbs, olives, peppers, strawberries, and tomatoes. Farmers markets run year-round.
California Cuisine has many international influences. With a population hailing from all over the world but especially Asia, Central and South America, and the Mediterranean, Californian food reflects all these food cultures. It's a beautiful mash-up!
Our focus is food that is simple, fresh, in-season, and international.
Simple: Meals that have simple ingredients, are easy to prepare, budget-conscious, and relatively quick to make.
Fresh: Dishes made from scratch. No canned soups, packet mixes, or items with a lot of preservatives. Healthy-ish.
In-Season: Fruits and vegetables that are in-season and available at local markets.
International: Food influences from other cultures, other countries, and maybe even other planets. Okay, not that last one. Dishes pull from Asian, Latino, and Mediterranean cuisines.
About Me
Having worked in the food world for several decades, I've journeyed from a downhome Southern cuisine restaurant in Texas to an international advertising agency in Hungary to a family-owned winery in California. Along the way, I’ve run my own menu subscription business, written a newspaper food column for a decade, and ghostwritten cookbooks and blog posts for other people.
Now, you'll find me as the writer, photographer, cook, and washer-upper behind this newsletter, the recipe website bettyeatz.com, and @betty_eatz on Instagram. My husband and I live in Southern California and we have three adult children.
Subscription Options
Free
It costs absolutely nothing and all Free subscribers receive:
Weekly Friday newsletters 3 times a month and access to most recipes. Good news: in 2025, May and October have an extra Friday, so you get an additional free newsletter these months.
Archive access for the previous 2 months. You can read the most recent newsletters, going back two months.
Paid
Upgrade at any time. All Paid subscribers receive:
Weekly Friday newsletters with recipes 4 times a month (5 times in May and October) and access to ALL recipes in the post. You get every single one of them!
Archive access to all previous newsletters. Nothing is held back.
Recipe Index access. An easy and helpful way to find recipes and their links.
Founders
Upgrade at any time. All Founders subscribers receive:
Personalized 4-Week Menu Plan. Answer a short survey, list personal preferences, and receive a four-week menu plan with recipes put together just for you.
Weekly Friday newsletters with recipes 4 times a month (5 times in May and October) and access to ALL recipes in the post. You get every single one of them!
Archive access to all previous newsletters. Nothing is held back.
Recipe Index access. An easy and helpful way to find recipes and their links.
We have a date every Friday, you and me, where we get to chat about food, recipes, and sometimes travel. I love to read your responses and comments, so please keep them coming.
What Paid Subscribers are Saying
