After nearly two decades on Wordpress, I’ve shifted my content to Substack. This includes new episodes from my podcast, “Hungry for Words,” expected out in July and the latest news on my books (shhh! but there may be one out in 2027), the potential TV show being made from my first book, plus all my usual posts on food and travel.
Fear not, the bulk of my new and recent content will remain free.
Paid subscribers will get a variety of bonuses, including access to the full archive of my content, including recipes and essays, plus a new chatroom, the ability to post comments and be the first to hear updated recipes and news on upcoming books, classes (both online and in person). Lots of updates and news ahead!
If you’re email was verifiable, you've automatically been transferred as a free subscriber, hence why you are getting this email.
Q: Kat, Why are you moving to Substack?
Totally fair question. I've realized it's time to simplify things.
Here are the biggest reasons:
It's easier to find my work.
Millions of readers already use Substack to discover writers they enjoy. A lot of my fellow writers have already made the shift. Being part of that community makes it easier for new readers to find my work.
Everything will be in one place.
Instead of maintaining a complicated, deep website with multiple supporting apps, and then dealing with other online sites and apps for a newsletter and a podcast, everything will be in one place.
More time creating and less time with tech headaches.
Running an independent website isn't just about writing. There are hosting bills, security updates, software plugins, newsletter services, spam protection, backups, media licenses and constant maintenance. Putting out a newsletter took hours.
Trying to “monetize” my web site to pay all these bills grew so tiresome that I just stopped doing it a few years ago.
I'd much rather spend that time testing recipes, writing, interviewing interesting people, and creating new content.
It helps preserve nearly two decades of work.
I've been publishing online for almost 20 years. In the past few months, I’ve sifted through all of it to keep the best recipes, cooking tips, travel stories, essays, and behind-the-scenes posts. Substack gives me a sustainable way to preserve and organize everything I've created.
Much of my new and updated content will remain free.
My plan is to continue publishing plenty of free posts, recipes, and newsletter updates. More content, in fact, than I’ve producing in the past couple of years. I'll also offer an optional paid subscription that provides access to my full archive, exclusive goodies, previous podcast bonuses, and other subscriber perks.
One fun perk: paid subscribers will get the latest news on upcoming books and events a couple days early, before that news will be available to everyone.
"Founding members" will get a signed book every year
In addition to the other paid perks, yes, you’ll get an actual physical signed copy, either one being published that year (spoiler: there's a new one scheduled for 2027, though not yet officially announced), or one of my previous titles. So yes, that means I'll need an actual mailing address.
At the end of the day, this move is really about making it easier for me to focus on what I love most: writing, cooking, teaching, and sharing good stories with all of you.
As a default, you’ll be signed up to my main newsletter, plus recipes and travel. You can opt in or out of whatever you want whenever you want.
Questions? As always, you can reach me via email.
Welcome, so excited you are here!
Congrats on the leap! I'm still fragmented, and you are an inspiration. I miss running into you!