I completely understand your desire to make money doing this, but as an enthusiast follower on a limited budget, I can’t sign up for the paid subscription for each or in fact any of these websites! I’m on Social Security, work part time, and behind on taxes and bills. Reading these recipes and commentaries is a joy but I literally cannot afford to subscribe…
Thank you for your comment and let me just say: I hear you.
Like any writer, I'd much rather be able for everyone to be able to read all of my writings. This is the main reason I'm trying to keep as much as possible open for everyone, whether free recipes on the blog (where the vast majority of my recipes live), or this free weekly newsletter.
I would like to invite you, however, to look at it from another perspective, too. This is my job. The posts on my blog as well as the newsletters are a result of years of immersing myself in the local food cultures, reading and researching, tasting different foods as well as testing recipes. I've published multiple books on the topic. It's not the pastime of an amateur hobbyist.
I'm a food writer, not a "content creator". My recipes and posts aren't the result of keyword research, written to draw as much traffic as possible from Google. They don't have endless prefaces and images to increase advertising revenue. All of my posts, whether on the blog or newsletter, are written for people, with plenty of carefully researched context in addition to the recipe (but no ad nauseam repetition of ingredients and methods).
I choose what to write about based on what I think people should know about, not what's popularly searched on Google. In the world of today's internet, this means I get way less traffic from Google than if I'd followed the blueprint of the big food blogs, and, accordingly, way less advertising revenue.
As it stands, literally the only way for content like mine to survive is for it to be supplemented by some sort of user payment – or for the author to be rich enough to do it as a charity. Unfortunately, I don't fit into the latter bracket.
When time allows, I will be looking into opening up complementary subscriptions for those who enjoy the content and would like full access, but can't afford to pay. I will happily give you one at that time. This needs to be done manually, however, and at the moment I'm afraid I'm fully stretched. In the meantime, I hope you appreciate that I'm still trying to keep as much as possible of my posts free for all.
I completely understand your desire to make money doing this, but as an enthusiast follower on a limited budget, I can’t sign up for the paid subscription for each or in fact any of these websites! I’m on Social Security, work part time, and behind on taxes and bills. Reading these recipes and commentaries is a joy but I literally cannot afford to subscribe…
Thank you for your comment and let me just say: I hear you.
Like any writer, I'd much rather be able for everyone to be able to read all of my writings. This is the main reason I'm trying to keep as much as possible open for everyone, whether free recipes on the blog (where the vast majority of my recipes live), or this free weekly newsletter.
I would like to invite you, however, to look at it from another perspective, too. This is my job. The posts on my blog as well as the newsletters are a result of years of immersing myself in the local food cultures, reading and researching, tasting different foods as well as testing recipes. I've published multiple books on the topic. It's not the pastime of an amateur hobbyist.
I'm a food writer, not a "content creator". My recipes and posts aren't the result of keyword research, written to draw as much traffic as possible from Google. They don't have endless prefaces and images to increase advertising revenue. All of my posts, whether on the blog or newsletter, are written for people, with plenty of carefully researched context in addition to the recipe (but no ad nauseam repetition of ingredients and methods).
I choose what to write about based on what I think people should know about, not what's popularly searched on Google. In the world of today's internet, this means I get way less traffic from Google than if I'd followed the blueprint of the big food blogs, and, accordingly, way less advertising revenue.
As it stands, literally the only way for content like mine to survive is for it to be supplemented by some sort of user payment – or for the author to be rich enough to do it as a charity. Unfortunately, I don't fit into the latter bracket.
When time allows, I will be looking into opening up complementary subscriptions for those who enjoy the content and would like full access, but can't afford to pay. I will happily give you one at that time. This needs to be done manually, however, and at the moment I'm afraid I'm fully stretched. In the meantime, I hope you appreciate that I'm still trying to keep as much as possible of my posts free for all.