Hank, thank you for everything that you do. I only joined substack because of you and this is my only social media. The recipes, cooking techniques, and your stories are really helpful and relatable.
OK I'm sorry it's become a struggle, but your change did let me switch from a "free" to a $30/year subscriber, which I just did. If you have time, I'd be interested to learn how AI has affected you and creators like you. I was on a Zoom conference yesterday organized by the Oxford Food Symposium where principals from the EU's RELISH initiative explained how/why they use AI tools to analyze "traditional" cooking recipes. It was fascinating... and scary.
Thanks Hank. My subscription is now due for renewal until next spring, so we'll see how things go. QQ: what are those hand pies in the tray you are holding in the photo? I am in search of recipes to help us use our 100# of ground venison and bear for lunches to take to the office now that my employer is not letting me work from home anymore.
Thank you, Hank...and may you be cared for by this universe and flourish, always...by continuing to choose to live in reciprocal relationship with this earth...and all of us! Your demonstrated action of mutual aid is inspiring...and, I believe, the only way out of this mess for all of us! May it uplift all of your subscribers...and you, too...xox
I found myself cutting off some of my Patreon subscriptions because, hey, that extra $10 here and there adds up.
On the business side, I'm in the opposite position just now. Rather than dropping my charter fees because I know people have less money to spend, I'm fighting tooth and nail to keep from having to raise them. Fuel prices are hammering me, though, and if the predicitions of another major jump next week are accurate, I'll have to go up just to keep the boat in the water. And, of course, raising my prices may cut back the client bookings. It's an ugly loop.
So I know it's a struggle just now to see light at the end of this tunnel, but it's there... somewhere.
I hope so. It's been rough. Re: Charters, as a guy who hires charter boats a lot, I understand the fuel cost increase. I am hoping your clients do, too.
I know it’s tough Hank, so I have sent you a tip. I am already a subscriber so if you can afford the postage, could you please send me a copy of your book? I’d love to have it!
Thank you so much! Can you email me at hank@huntgathercook.com with your address so I can send you a book? And which book? Any of my latest 4 are eligible, so from Buck Buck Moose up to Borderlands.
Hank, thank you for everything that you do. I only joined substack because of you and this is my only social media. The recipes, cooking techniques, and your stories are really helpful and relatable.
As I've written earlier: "Go, baby, go." I'll be sticking with you.
Hank, I never got a cookbook. I’m sure it’s my fault because the first book was no longer an option. Can I still get a different one?
The good news is you’ve apparently got your health Hank. A lot of folks feeling the pinch don’t. That’s a much tougher road.
Doug
OK I'm sorry it's become a struggle, but your change did let me switch from a "free" to a $30/year subscriber, which I just did. If you have time, I'd be interested to learn how AI has affected you and creators like you. I was on a Zoom conference yesterday organized by the Oxford Food Symposium where principals from the EU's RELISH initiative explained how/why they use AI tools to analyze "traditional" cooking recipes. It was fascinating... and scary.
Thanks Hank! I appreciate all the work you do and acknowledging the situation at hand.
Thanks Hank. My subscription is now due for renewal until next spring, so we'll see how things go. QQ: what are those hand pies in the tray you are holding in the photo? I am in search of recipes to help us use our 100# of ground venison and bear for lunches to take to the office now that my employer is not letting me work from home anymore.
They are fleischkuechle, a Germans from Russia meat pie. You can get pretty close with my recipe for Finnish meat pies: https://honest-food.net/lihapiirakka-finnish-meat-pies/
Thank you, Hank...and may you be cared for by this universe and flourish, always...by continuing to choose to live in reciprocal relationship with this earth...and all of us! Your demonstrated action of mutual aid is inspiring...and, I believe, the only way out of this mess for all of us! May it uplift all of your subscribers...and you, too...xox
Thank you so much for this!
I hear ya, Hank... and feel ya, too.
I found myself cutting off some of my Patreon subscriptions because, hey, that extra $10 here and there adds up.
On the business side, I'm in the opposite position just now. Rather than dropping my charter fees because I know people have less money to spend, I'm fighting tooth and nail to keep from having to raise them. Fuel prices are hammering me, though, and if the predicitions of another major jump next week are accurate, I'll have to go up just to keep the boat in the water. And, of course, raising my prices may cut back the client bookings. It's an ugly loop.
So I know it's a struggle just now to see light at the end of this tunnel, but it's there... somewhere.
It always is.
I hope so. It's been rough. Re: Charters, as a guy who hires charter boats a lot, I understand the fuel cost increase. I am hoping your clients do, too.
Things Are Tough All Over-“And now I will give you the hairpiece!”
HAHAHAHAHAHA! I fucking love that scene...
I know it’s tough Hank, so I have sent you a tip. I am already a subscriber so if you can afford the postage, could you please send me a copy of your book? I’d love to have it!
Slainte,
Tim
Thank you so much! Can you email me at hank@huntgathercook.com with your address so I can send you a book? And which book? Any of my latest 4 are eligible, so from Buck Buck Moose up to Borderlands.
Oui, chef!