Why I've Started A Substack...
There will still be cookbooks, but for now, let's do recipes in emails.
Photo: Lamb Shanks in Marinara by me, Anna Vocino
My mission in life is to demystify this whole cooking thing for the people who are craving guidance in the kitchen.
Most of the people seeking this guidance will also be trying to cut out processed sugars and grains.
If who I’m describing is you, I’m here to be a guiding light. Side note, I loved to watch Guiding Light when I was home sick from school in the 80s.
How did we get so overloaded in processed sugars and grains? Because we didn’t see it coming. Because we just started eating a certain way out of convenience. Because we did what we were told and hoped for the best. Because we thought we were doing the right thing. BECAUSE IT WAS EASY! Well, easier than cooking our own food. Right? RIGHT?
If you are afraid to set foot in the kitchen, if you’ve never worked with real food ingredients, if you struggle with your health, your weight, your food issues, or whatever you struggle with (there are a lot of things that I’ve struggled with), then I am here to help you get over the learning curve and cook real food.
Not just any food. Delicious food. Mouthwatering food. Food that makes you wonder how you could possibly get healthy eating such decadent food.
And if you know me and my work, you already know what I’m stating is fact. I want a place to be able to talk to you as openly and transparently as possible. There’s a lot at stake (steak?) with our food and agricultural system, and I want to be a part of that change. Recipes and food that will be the start of a revolution in how we grow, distribute, and prepare our food. Eat Happy Kitchen is also a food manufacturing company, and we are a part of the solution. It is of the utmost importance to give the people the information they’re seeking without algorithm cock-blocking.
I recently discovered I was paying the equivalent of a car payment to an email service provider to send people who sign up for my list a simple email. And then I found out that 85% of those emails that people signed up for are going to spam folders. Then readers would send me irritated messages that they missed recipes, sauce flavors, sales, giveaways, etc. And it’s starting to piss me off too.
So I’m making the switch to Substack where I can say what I want, when I want (probably every Thursday), to a community of folks who I know love talking to each other.
I will implement the paywall in a few weeks, and if you upgrade, you will receive original recipes that don’t exist anywhere else, plus video and audio content, product recommendations, community interaction and support, and my eternal gratitude for helping me get my message out to the people.
I’m excited to get started on the food media revolution, so grab a seat at my table and get ready to eat happy.