Continuing with what I already enjoy on Substack: as much as anything, the freedom to share what I've learned over the years (I've been in the writing business since 1978). Tho certainly the additional income from my paid subscribers helps. But also because I am able to marry my writing (food-stories and recipes) with sketches from my tr…
Continuing with what I already enjoy on Substack: as much as anything, the freedom to share what I've learned over the years (I've been in the writing business since 1978). Tho certainly the additional income from my paid subscribers helps. But also because I am able to marry my writing (food-stories and recipes) with sketches from my travels as well as finished work as an illustrator (I was a natural-history artist in an earlier life). A win-win on all counts. And I spread the word in the UK and anglophone Europe with enthusiasm...
Continuing with what I already enjoy on Substack: as much as anything, the freedom to share what I've learned over the years (I've been in the writing business since 1978). Tho certainly the additional income from my paid subscribers helps. But also because I am able to marry my writing (food-stories and recipes) with sketches from my travels as well as finished work as an illustrator (I was a natural-history artist in an earlier life). A win-win on all counts. And I spread the word in the UK and anglophone Europe with enthusiasm...