VeganWeekly in Year Two
Reaffirming my values, remaining Ad-free, freely available to all…and an option to support my work
I started the VeganWeekly newsletter project more than one year ago. It’s progressed better than my initial hazy expectations suggested. I remain surprised – and slightly overwhelmed – at the rate of subscriber growth during the past 13 months.
This project has meant a great deal to me during my transition from running my cooking school and catering business, to my current role as a full-time food writer. But it has also come with some very real costs. And that is why I decided to reach out to my readers with the hope some of you might be inspired to show your support of my work through an optional paid subscription (nothing is changing for those supporting my work through their free subscription)
My expectations for this project as an unknown writer with a tiny voice were modest when I began…I set out to publish at least 50 newsletters during my first year, and stick closely to 3 principles I valued:
To inspire people every week to cook 2-3 healthy vegan recipes that taste great.
To present my work without advertising…and without playing any clickbait games.
To expand my overall reach and develop my writing skills.
I succeeded.
Now, as I enter my second year of writing VeganWeekly, I want to take time to reaffirm my commitment to keeping my principles…to produce and publish 50 newsletters with 2-3 recipes, to allow readers to comment and connect with other readers, and to remain ad-free and clickbait-free. Further, I also commit to making VeganWeekly freely available to all who are interested.
Free? Well…nothing credible in this world is truly free, and I don’t have enough money to keep this newsletter project running forever without generating some kind of revenue. I recognize there are a lot of sites out there in the internet universe that offer free vegan recipes. There may even be a few that are credible and trustworthy…but, as a professional, I know many of the recipes flooding the internet are untested, rely on techniques that won’t work, and, in some cases, are stolen from published cookbooks. That’s not who I am, or who I want to become.
And that’s why I’m asking for your support if you are in a position to help.
Announcing Paid Subscriptions
Beginning immediately, those who choose to do so can support this newsletter project with a paid subscription. I’ve set paid subscriptions at $7.50/month or $60/year, and they come with a couple of additional perks.
In addition to helping me keep VeganWeekly ad-free and available to all, paid subscribers will have full access to my new Recipe Archive[1] and receive 6 additional and exclusive dessert recipes per year.
To those who find themselves in an even better space, I have created a Sustaining Member subscription for $180/year – that earns you my gratitude and one hour of exclusive and personal training via video call (or in person if you live within the greater Zürich area).
Thanks For Your Support
I feel incredibly grateful to receive your support for this project through whatever subscription that suits your situation. I am very lucky to be able to invest enough time to dive deeply into the world of vegan cooking and share what I learn with a community of like-minded individuals. It’s very humbling…and I don’t take that for granted.
If you have a bit of extra time in your busy life, I’d love to get some feedback from you and discover what this newsletter has meant to you…perhaps even share what recipe you enjoyed the most.
VeganWeekly will resume early next week with the next installment in my series on how I veganized classical sauces. So far, I’ve written about Béchamel Sauce, Velouté Sauce, and Espagnole (or Brown) Sauce. Next up is my classical take on Tomato Sauce, followed by my vegan Hollandaise Sauce.
Finally, if you do decide to update your subscription, then you will soon receive my vegan version of an all-time classic – Tarte au Citron.
With gratitude and my best wishes,
Jack
[1] The new recipe archive is the place where I list all of my published recipes in one location. It will be accessible by mid-October.
Jack, finding you and this newsletter has been such a joy! As you know, I've been vegan for over 20 years and have followed plenty of blogs, newsletters etc... in search of creative, delicious vegan fare. Yours is by far the the best. Not only in terms of the recipes (SO good!), but in terms of accessibility and style. I'm glad to see you opening up the option for paid subscribers and I will happily become one. I also appreciate the clarity with which you have affirmed your intentions for this space and I'm inspired to do something similar. Here's to your continued success! 🤗🤗🤗
I am loking forward to more years of great recipes and i will always be a willing tester of your creations.