54 Comments

Good luck, Hannah! I’ll continue to subscribe.

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Thank you! I'll share more logistical details during launch week, but because I'm sticking with Stripe, current subscriptions will carry over automatically.

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That’s pretty cool they can transfer through Stripe.

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Right. It's a complex process, but the credit card information is safe with Stripe, rather than released to Substack.

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Jan 8Liked by Hanna Raskin

Onward & upward!

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You said it!

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Good luck, Hannah! I admire your tenacity. Go get ‘em!

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I'm so happy you got the url. I hope your anonymous reader will let you share a little about the search.

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As I wrote in the initial post, this was a problem of responsiveness, not reporting. The domain holder was ridiculously easy to find and contact a dozen different ways, but this reader chose the right words (which haven't been shared with me either: It was a confidential conversation.)

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Jan 8Liked by Hanna Raskin

Thanks for the update. I don’t know much about journalism and the business behind it - other than a little about the current struggles of local journalism. I found this fascinating and informative. TBH, I’m a little frustrated about the amount I’m spending (or would like to spend) on individual subscriptions, balanced by the argument that I can have a curated (by me haha) set of journalists I follow. I do wonder if I’m creating my own little echo chamber though. Ok, enough rambling. I enjoy your writing and congrats on getting your web address! You’re doing a great job.

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Thanks for reading, John. And I'm very sympathetic to your concerns about mounting subscription costs: I certainly can't afford to financially support every writer and podcaster doing important work.

In coming years, I suspect we'll see more sophisticated bundling and micropayment options. But in the short run, bringing more food journalists into the TFS fold hopefully helps solve part of the problem.

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Hanna, I'll follow you wherever you go! (And I'm really excited to hear that you were able to secure thefoodsection.com!)

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Great news! I would love to reconnect about that article we talked about last year. Check your email. Also would love to talk more shop and I appreciate the note about how expensive this is for smaller, less resourced creators to make the switch

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Thanks, Kristen! I'm not seeing anything from you in my inbox or spam folder: Want to try resending to raskin@thefoodsection.com?

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Congratulations, Hanna! Transitions are challenging, especially in the digital landscape, but knowing your audience and their levels of engagement is critical to success in this modern media landscape. I'm sure you know SEO is an evolving landscape, but still hugely important for visibility among the larger world outside your growing audience of subscribers and lookey-loos. As always, I'm excited to see how your recipe for success evolves into an even tastier digital dish.

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Jan 8Liked by Hanna Raskin

My favorite publication is growing up!!

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Sounds like a well-thought-out and good business decision. I enjoy your food-related writing. Often think about subscribing! (Guess I should, good for the New Year).

But the "Substack has a Nazi problem" part... that was great click-bait from the NYT and the Atlantic... But it it true? We still do want to know for ourselves (not "according to xyz") if important ideas are actually true, right? No matter how evil the headline might sound?

Well, let's dive in: https://public.substack.com/p/censors-are-trying-to-trick-you-into

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Thanks, Charlie: That post is for paying subscribers, so I can't read it, but there's a common error in the visible first graf: Free speech is a governmental concern, not a corporate one: Businesses are allowed to make rules that the state can't.

For folks looking to learn more about the situation, Casey Newton's free-to-read explainer offers a good overview: https://www.platformer.news/p/why-substack-is-at-a-crossroads

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This one is not paywalled, and it shows quite clearly the deception at the heart of this controversy. However, I appreciate your clarity around your other reasons and wish you well. https://jessesingal.substack.com/p/there-are-major-factual-issues-with

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Dave, this appears to be a post taking issue with The Atlantic's coverage of the situation, rather than one addressing the situation directly. Regardless of what was reported, Substack has confirmed there were Nazis on its site, with access to its monetization tools. That's what this "controversy" concerns--no deception required!

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Jan 8Liked by Hanna Raskin

Ditto to all of the above. I'll watch with interest and sympathy.

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Jan 8Liked by Hanna Raskin

Even when writing about writing (or publishing) you excel. I'm here (or wherever you are) for the long haul.

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Thank you, Don!

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Wow Hannah! You are a leader and inspiration as always. I too have been wondering what to do if Substack folds or gets crazy and what kind of backup plan I will need.

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Thank you, Kate! My guess is we have to plan for social media disasters in much the way we ready for the natural kind (I feel like I ought to put quotes around "natural" to acknowledge global warming, but that's another concern altogether.) I'd recommend picking out your replacement tech stack and plotting your communication strategy well in advance of having to evacuate.

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Jan 8Liked by Hanna Raskin

Wow! All good news. You are doing the good work required to fulfill your vision for The Food Section and you are “forging the path by walking it” - a road map of value to other independent publishers. Finally, terrific news about the domain name. Congrats!

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Thank you, Susan!

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Jan 8Liked by Hanna Raskin

Thanks for being upfront about the changes to come. Your writing is superb and so informative. Glad you found a way to move on to a more controllable environment. Looking forward to Food Section 2.0!

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Way to go, Hanna! Cheering you on!!!

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