Why be a paid subscriber?
Here’s what some paid subscribers have to say:
You know how much you hate recipe sites where you must scroll and scroll past photo after photo and ad after ad just to reach the recipe? I find it as annoying as you do, but it’s how bloggers earn money to support themselves and afford ingredients for recipe testing.
With my substack there’s no scrolling necessary. The recipe is front and center. Sort of like PBS says in its fundraisers: If you like your quality recipes without interruption, then consider supporting me with a $5 monthly ($55 for one year) paid subscription. Your money goes to buy the ingredients necessary for well-tested recipes, and any leftover helps me earn a living as a freelance writer—something that gets more challenging all the time.
Along with my gratitude, you’ll get full access to the newsletter, how-to videos, recipes for cookies, cakes and savoury bakes, plus bonus special recipes from The Secret Life of Cookies podcast. You’ll also get my reviews of kitchen gadgets and technology. For the history nerds: I’m working on a book about the history of the 20th century American kitchen and I’ll share my findings with you. Also: You’ll be supporting a freelance writer, which is noble.
Bonus: Ten percent of all subscription revenue is donated to a local food bank.
LAUNCH SUBSCRIBER SPECIAL: I’ll modernize an old family recipe for you, or transform a family favorite to make a suitable for various dietary needs (vegan, gluten-free, low/no-sugar).
Cookies and Community
Be part of the community that cares about cakes and cookies as much as saving democracy. Also: I believe anyone can cook. If you have a question or concern — about recipes or, say, if autocracy will overtake democracy — you have an entire community of like-minded people to talk with.
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To find out more about the company that provides the tech for this newsletter, visit Substack.com.
