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.
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.
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.
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!!
I am inspired by how calmly and confidently you embrace change. That is such a gift. Congrats on this milestone and on making changes!
Congratulations Dianne... I'm looking forward to more of what you write about in the coming year!
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!
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.
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.
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!!