Hi Dianne; I wanted to commend you on the price that you set for your substack newsletter. I certainly appreciated your previous newsletter being sent at no cost, but I understand the need for all of us to earn money.
What I like about your newsletter is the price you set, which I view as being reasonable. There are many writers that I would like to subscribe to but most of them have set their fee at $7.00 per month. That's $84.00 per year for each writer.
I have to be strategic in the amount of subscriptions I can afford, so I feel that you were thoughtful about the price you set for a subscription.
As well, I feel the information you provide is worth the subscription price.
Thank you Luanne. Some people write once a week and that is just too much for me. I don't think people need to hear from me that often. Maybe that justifies their pricetag? Also some writers are very much in demand and have made their newsletters their full-time job. I haven't done that either. I'm glad you think I have priced it well.
This is what happens when I post without morning caffeine. I didn't mean to make it sound like the information you provide is only worth the subscription price you charge. I apologize if that's how it sounds! What I am trying to say is that I think you are somewhat unique in making your information available at an accessible price. So I should have said the information you provide is worth more than the price you charge, but it is your very reasonable subscription fee that allows me to receive your newsletter. :-)
I watched as most of my food writing work dried up during the pandemic. There was nothing to be done. I never do things impulsively, but somehow I took this as a sign that it was time to hit the life reset button. I packed up all my worldly belongings (mostly cookbooks and kitchen ware, obv), and moved from my city of 1 million people to a little cottage in the country 500 miles away, where I have goats for neighbors. The work may never come back but I'm chasing new opportunities with fresh eyes.
There's a story there, Amy, because it's a dramatic change and something many people dream about, mostly as an escape. But you did it! A personal essay awaits, at least.
Congrats on your 1-year anniversary! Change is good. I have been battling the "what to do with my food blog" thought myself. It's not as enjoyable - too much behind the scenes "stuff" for one person (me) to handle when it's not my day job. I attended your IACP session about writing on Substack - something I had been pondering - and you convinced me to take the dive! I have been significantly more productive and love the format. So... what to do with my blog? I may strip it down and get back to my roots of German foodways and make a change myself.
Thank you! Yes, there's so much to do on a food blog. That subject was one of my most commented-upon blog posts that I listed above.
Many people recycle the content in their blog on their newsletters. I haven't done that yet, other than to put in links, but maybe that is the way to go for you, Niki. Old content can have a new life.
I love that last question, about making a change. And the challenge not to put it off because the familiar is comforting, (though not necessarily successful, anymore..). More to say on that and I look forward to circling back to hear others comments on this thread. And, congrats on one year!!
Yes, definitely it's easier to keep doing the same thing. After all I had my newsletter for 17 years and the blog for 9. It's still mostly the same newsletter but now I have more options with the threads and polls.
You've been doing a bang-up job with your newsletter, Sarah! I enjoy reading Edible Living. And I made one of your sensational salads. I hope it's going well for you.
I am inspired by how calmly and confidently you embrace change. That is such a gift. Congrats on this milestone and on making changes!
Thanks Susan! You too have made a change with your new newsletter -- very exciting!
Congratulations Dianne... I'm looking forward to more of what you write about in the coming year!
Thanks Jack! Looking forward to "meeting" you in my Zoom class. Thanks for signing up.
Hi Dianne; I wanted to commend you on the price that you set for your substack newsletter. I certainly appreciated your previous newsletter being sent at no cost, but I understand the need for all of us to earn money.
What I like about your newsletter is the price you set, which I view as being reasonable. There are many writers that I would like to subscribe to but most of them have set their fee at $7.00 per month. That's $84.00 per year for each writer.
I have to be strategic in the amount of subscriptions I can afford, so I feel that you were thoughtful about the price you set for a subscription.
As well, I feel the information you provide is worth the subscription price.
Thank you!
Thank you Luanne. Some people write once a week and that is just too much for me. I don't think people need to hear from me that often. Maybe that justifies their pricetag? Also some writers are very much in demand and have made their newsletters their full-time job. I haven't done that either. I'm glad you think I have priced it well.
This is what happens when I post without morning caffeine. I didn't mean to make it sound like the information you provide is only worth the subscription price you charge. I apologize if that's how it sounds! What I am trying to say is that I think you are somewhat unique in making your information available at an accessible price. So I should have said the information you provide is worth more than the price you charge, but it is your very reasonable subscription fee that allows me to receive your newsletter. :-)
Actually it's the standard price that Substack recommends! So nothing to worry about Luanne.
I watched as most of my food writing work dried up during the pandemic. There was nothing to be done. I never do things impulsively, but somehow I took this as a sign that it was time to hit the life reset button. I packed up all my worldly belongings (mostly cookbooks and kitchen ware, obv), and moved from my city of 1 million people to a little cottage in the country 500 miles away, where I have goats for neighbors. The work may never come back but I'm chasing new opportunities with fresh eyes.
There's a story there, Amy, because it's a dramatic change and something many people dream about, mostly as an escape. But you did it! A personal essay awaits, at least.
Congrats on your 1-year anniversary! Change is good. I have been battling the "what to do with my food blog" thought myself. It's not as enjoyable - too much behind the scenes "stuff" for one person (me) to handle when it's not my day job. I attended your IACP session about writing on Substack - something I had been pondering - and you convinced me to take the dive! I have been significantly more productive and love the format. So... what to do with my blog? I may strip it down and get back to my roots of German foodways and make a change myself.
Thank you! Yes, there's so much to do on a food blog. That subject was one of my most commented-upon blog posts that I listed above.
Many people recycle the content in their blog on their newsletters. I haven't done that yet, other than to put in links, but maybe that is the way to go for you, Niki. Old content can have a new life.
Great idea about repurposing my blog. I've been posting links, too, but rewriting some things will help add content to the newsletter. Thanks!!
I love that last question, about making a change. And the challenge not to put it off because the familiar is comforting, (though not necessarily successful, anymore..). More to say on that and I look forward to circling back to hear others comments on this thread. And, congrats on one year!!
Yes, definitely it's easier to keep doing the same thing. After all I had my newsletter for 17 years and the blog for 9. It's still mostly the same newsletter but now I have more options with the threads and polls.
You've been doing a bang-up job with your newsletter, Sarah! I enjoy reading Edible Living. And I made one of your sensational salads. I hope it's going well for you.