The January 25th, 2021 edition of Linn’s Stamp News Weekly featured an article on The Philatelic Gourmet by Michael Baadke. The article summarizes the latest issue of The Philatelic Gourmet and provides readers with a great picture of what they can expect when they become members of the Gastronomy Unit.
By all reports, the 2021 version of the Great American Stamp Show was a success. Lots of exhibits, dealers, and camaraderie by all those who attended. The Philatelic Gourmet received a silver medal in the Literature Competition. Unfortunately, the judge’s comment was sparse and offered little in the way of ideas for improvement. Palmares are at these sites: 2021-Palmares.pdf (stamps.org) (exhibits) and 2021-Literature-Palmares.pdf (stamps.org) (literature).
The 2022 Great American Stamp Show will be held August 25-28, in Sacramento, CA. More details will be provided as they become available.
The Gastronomy on Stamps Study Unit was founded in 2018 and is now in its fourth year of serving topical collectors interested in stamps related to food, gastronomy, food crops, cooking, and related subject. The Philatelic Gourmet October 2021 issue contains several articles of interest including Eggplants; a look at stamps from the first U.N. World Food Day; an interesting article on the Food Festival of Macau; and in-depth discussions of several new issues. The next issue will be published in January 2022.
Remember to visit our Facebook page at (https://www.facebook.com/pg/Gastronomy-on-Stamps-Study-Unit-324663011297499/community/?ref=page_internal).
An ATA registered study unit
The Gastronomy on Stamps Study Unit is now recognized by the American Topical Association as a Study Unit.
Interested in becoming a member?
Please see the Membership Information page for more details, or contact David Wolfersberger (firstname.lastname@example.org).
Helping the study unit
If you are interested in joining the Gastronomy on Stamps Study Unit, serving as an officer, or contributing to The Philatelic Gourmet, our quarterly journal, please contact David Wolfersberger.