Help shape the future of Not a Vegetarian!
Have your say in the direction of this newsletter
Don’t get excited too much - there’s no proper post today. Instead, I want to ask you which way Not a Vegetarian should go and what you’d like (and not like) to see more of. Have your say below!
Anyone can take part, but don’t forget to subscribe so you don’t miss what I publish next!
First of all, I’d like to thank everyone for being a part of this community. I really enjoy Substack, and it warms me to see that at least a couple of people are bothered about what I have to say.
With that in mind, I want to hear from you to shape the future of Not a Vegetarian. I want to make sure that everything I write, say and publish is as fresh and as interesting as it possibly can be, so I want to hear from you and see what you personally would like to read.
I’ve got a short poll below for you to fill in, and it will only take a couple of seconds - but do give it a bit of thought anyway. I’d like to know which types of article you’re more interested in reading from me, so I can make sure that everything published is as relevant as possible.
Please have a think and choose something - this is for you, after all.
Substack has a stupid limit on the lengths of options in a poll, so I’ll go through what you can choose below.
Personal stories and memories (Cheese straws, panna cotta failure) - My personal memories and stories about food, sometimes nostalgic and sometimes modern.
Cooking advice (Buying paprika) - Tips that I’ve learnt the hard way that you can use to improve your cooking
Dieting and vegetarianism - I haven’t really touched on this before, but if you’d like to learn more about my story be interested in me trying out dieting or the like, choose this one and I can see what I can do.
Historical cooking (History of pumpkin pie) - Articles that focus on the history of a dish, such as me researching old manuscripts and explaining how something became the way it is today.
More recipe-focused articles - This incudes articles that focus more on the cooking of a particular recipe, dish or ingredient than my personal story.
If there’s something else that you feel I haven’t touched on enough not mentioned here, feel free to leave a comment!
So there you go - please vote!
Thanks so much for being here. Just a reminder that this Saturday’s post is all about trying to make authentic carbonara, which didn’t exactly go to plan. Stick around to see if I actually did it!
I’d like a little bit of a lot of of them
I went with Historical Cooking (History of Pumpkin Pie) — I’ve always loved history, and the evolution of food is such a fun topic. But really , what keeps me coming back is your humor! You do such a great job mixing laughs with learning. I use humor in my own writing too ,it’s how I connect with people, even when the subject isn’t my usual thing.