The Dirty Spoon

is creating The Dirty Spoon Radio Hour & Monthly Online Journal

Select a membership level

Appetizer

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$5
per month
You're the foundation that makes Dirty Spoon possible, covering our monthly expenses for radio air time, studio production, editorial work and more. 


"Appetizer" members receive a fridge-worthy illustrated thank you card designed by artistic director Katrin Dohse, with a personal message from Dirty Spoon editors Jon Ammons and Catherine Campbell. You will also receive a digital copy of The Dirty Soon, Vol. 1 essay collection when it's released in 2020. 

Small Plate

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$10
per month
Your membership helps us spread the word about Dirty Spoon and source our stories and artwork. 


"Small Plate" members receive an illustrated postcard and personalized thank you card as well as access to all Patreon bonus content. You will also receive a physical copy of The Dirty Soon, Vol. 1 essay collection when it's released in 2020.

Entree

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$15
per month
"Entree" members are the driving force behind our development of Dirty Spoon as a media company. Your membership directly contributes to our livelihoods and business operations expenses. 


"Entree" members receive a personalized thank you card, access to all Patreon bonus content, a physical copy of The Dirty Spoon Volume 1 when it's released in 2020, and a Dirty Spoon illustrated T-shirt.

4

patrons

$23

per month

About The Dirty Spoon

Stories From The People Who Shape What We Consume

The Dirty Spoon is an online food and beverage journal that launched in December of 2013. Founded by Jonathan Ammons, Catherine Campbell, and Katrin Dohse, The Dirty Spoon features stories from the chefs, cooks, bakers, bartenders, artists, thinkers, and makers who shape what we consume.

In 2018, the Dirty Spoon debuted the first season of the Dirty Spoon Radio Hour on WPVM, giving makers even more ways to tell their stories through intricately developed audio collages. The Radio Hour has featured work by award-winning authors and essayists, chefs, and bar magnates from around the country, and has found an audience around the world. We have since expanded as part of the Pacifica Network, with access to over 800 radio stations in the country. Our mission is to draw stories from the culture we consume and examine local culinary traditions in the face of global change.  
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Listen to our latest episode:


Past episodes feature celebrated writers plus interviews with acclaimed chefs and beverage industry leaders including James Beard Award winning author Michael Twitty ( The Cooking Gene), Top Chef finalist Chris Scott (Birdman), award-winning chef William Dissen (Market Place, Haymaker), Suzy Phillips (Gypsy Queen Cuisine), Meredith Leigh (Ethical Meat Handbook), Ronni Lundy (Victuals), Travis Milton, PEN Award nominated Piper J. Daniels (Ladies Lazarus), and Jeffrey Morgenthaler (The Bar Book). 

Why we need your support:
The Dirty Spoon Radio Hour is a free monthly show and online journal, but it does cost a lot of energy, time and money to make. We're passionate about bringing these stories on the air and to the page. If you like The Dirty Spoon and want to help us keep making it, you can support us through your monthly membership.

Your membership benefits: 
In return for a monthly contribution, depending on your membership tier, you'll receive:
  • Gorgeous postcards with illustrations created by artistic director Katrin Dohse
  • A digital copy of our essay collection, Dirty Spoon Volume 1
  • A Dirty Spoon illustrated T-shirt
  • And other perks as we create them

FYI: upon signing up, you'll be charged immediately for this month, and then charged on the 1st of each following month.


Goals
$22.50 of $500 per month
Dirty Spoon Volume 1 goes to print!
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