My new favorite chickpeas, upcoming events, and a PAYWALL UPDATE
Why I'm bringing back my paywall next week
Kicking off this week with the most important news:
Starting on Wednesday, March 12, paid subscriptions will turn back on for monthly and annual paid subscribers.
What does this mean?
If you’re already a monthly ($7/month) or annual $70/year) subscriber and wish to remain so, do nothing—your subscription will be charged according to your regular billing cycle.
If you’re a monthly or annual subscriber and you do not wish to continue to be paid subscriber, you will have to manually cancel your subscription in your own Substack account. Instructions on how to do that here.
If you’re a free subscriber, this means you will now be able to purchase a paid subscription plan if you so wish, and I really hope you do. It also means you’ll start to see some of my content here, which has been free for the last few months, go behind the paywall, meaning you will need to be a paid subscriber to access it. I’ve hemmed and hawed over this one a lot, but I’m finally comfortable acknowledging that this work is labor (that I love doing, but still labor), and that my ultimate goal is to be able to pay myself a living wage for the hours that go into bringing you everything you get here. For more on why paid subscriptions are important and what it means to be a freelancer working in food trying to pay yourself a living wage, there is no better place than my friend
’s About page.If any of this sparks questions, shoot me an email at gentlefoods@substack.com.
Onto the fun stuff!