You've expressed something I've felt, but not put specific words to. Thank you, Cookwitch. There are plenty of real people here, but yeah, it is a bit disheartening as more and more people with huge followings come over here just to be here. Not really to write...but to document per se, and gain another revenue stream. I can't say I totally blame them. I also know that Google's recipe results now, for instance, are making it more difficult for food blogs to get traffic. Still, it does dilute the experience a bit for the rest of us who are interested in more of a "real" feeling with less polish and manufactured quality.
I’ve never understood the desire to spread oneself across so many platforms and places. Even the most capable polymaths should want to leave space for others, you would hope!
Yup, agreed. I see some well known chefs appear and within a week they have 10k followers and a chunk of cash to add to their stack. Oh yes, and samey, there’s a bit of that about.
It's so disheartening to new writers, when the Big Guns sweep in with a ready-built followers list. There is a bit of "Really?? Leave some space for others as well."
I totally get this – that sense that substack has really changed and doesn't feel hopeful at the moment, having been really exciting – and I have just spent more than month not posting anything, and not reading much either. And in fact I had noticed I hadn't seen you around and got a bit worried! But I think it's still worth hanging on in here – and I hope you do too; I really enjoy your posts – even if right now, I don't always read everything – as like you I feel a bit burnt out! Take care, Lisa, and take courage! Lizzie
Agree wholeheartedly. I’ve deleted a lot of substacks I followed as they became very samey. Either perfectionism on a plate or ‘buy this and I receive a small payment’. I would far rather not thank you very much. I love rawness, burnt bits or squishy plates but look very tasty plates.
A big yes to doctored photos and the huge let down when you realise the olives and chilli the picture don't feature in the recipe but where added by the stylist for the colour pop
You've expressed something I've felt, but not put specific words to. Thank you, Cookwitch. There are plenty of real people here, but yeah, it is a bit disheartening as more and more people with huge followings come over here just to be here. Not really to write...but to document per se, and gain another revenue stream. I can't say I totally blame them. I also know that Google's recipe results now, for instance, are making it more difficult for food blogs to get traffic. Still, it does dilute the experience a bit for the rest of us who are interested in more of a "real" feeling with less polish and manufactured quality.
And thank you for such a sweet embedding… it means a lot. x
I’ve never understood the desire to spread oneself across so many platforms and places. Even the most capable polymaths should want to leave space for others, you would hope!
Yup, agreed. I see some well known chefs appear and within a week they have 10k followers and a chunk of cash to add to their stack. Oh yes, and samey, there’s a bit of that about.
It's so disheartening to new writers, when the Big Guns sweep in with a ready-built followers list. There is a bit of "Really?? Leave some space for others as well."
I know, it’s the way of the world I suppose, but doesn’t make it feel any better.
Hi Lisa,
I totally get this – that sense that substack has really changed and doesn't feel hopeful at the moment, having been really exciting – and I have just spent more than month not posting anything, and not reading much either. And in fact I had noticed I hadn't seen you around and got a bit worried! But I think it's still worth hanging on in here – and I hope you do too; I really enjoy your posts – even if right now, I don't always read everything – as like you I feel a bit burnt out! Take care, Lisa, and take courage! Lizzie
Ah, yes, the haddock ...
Agree wholeheartedly. I’ve deleted a lot of substacks I followed as they became very samey. Either perfectionism on a plate or ‘buy this and I receive a small payment’. I would far rather not thank you very much. I love rawness, burnt bits or squishy plates but look very tasty plates.
A big yes to doctored photos and the huge let down when you realise the olives and chilli the picture don't feature in the recipe but where added by the stylist for the colour pop
The colour pop needs to be there for an edible reason! It ticks the food waste box as well.