Hello all, I wanted to let you know that I’ll be shifting my content from my existing web site to Substack, starting July 1st, 2026. This includes new episodes from my podcast, “Hungry for Words,” and the latest news on books, travel and food.
Paid subscribers will get bonus content, including access to more than a dozen years of content, including all the recipes and essays that I’ve ever posted and also will be the first to hear updated recipes and news on upcoming books, classes (both online and in person) and there’s even a potential TV show in the works!
Lots of updates and news ahead, so join the crew.
Already a subscriber to my newsletter? You don’t have to do anything, you’ll automatically be transferred as a free subscriber to the Substack.
Q: Kat, Why are you moving to Substack?
Totally fair question. After nearly 20 years of blogging, hundreds of recipes, thousands of posts, several books, a newsletter, and now a podcast, I’ve realized it’s time to simplify things, for both you and for me.
Here are the biggest reasons:
It’s easier to find my work.
Millions of readers already use Substack to discover writers they enjoy. Being part of that community makes it much more likely that new readers will stumble across my recipes, stories, and essays—and that helps this community continue to grow.
Everything will be in one place.
Instead of maintaining a separate website, blog, newsletter, and podcast, I can bring everything together under one roof. You’ll have a single place to read new posts, browse recipes, listen to the podcast, and receive my newsletter.
It lets me spend more time creating and less time maintaining technology.
Running an independent website isn’t just about writing. There are hosting bills, security updates, software plugins, newsletter services, spam protection, backups, and constant maintenance. I’d much rather spend that time testing recipes, writing, interviewing interesting people, and creating new content.
It helps preserve nearly two decades of work.
I’ve been publishing online for almost 20 years. That’s hundreds of recipes, cooking tips, travel stories, essays, and behind-the-scenes posts. Keeping that archive available has become increasingly expensive. Substack gives me a sustainable way to preserve and organize everything I’ve created.
Much of my new and updated content will remain free.
My plan is to continue publishing plenty of free posts, recipes, and newsletter updates. I’ll also offer an optional paid subscription that provides access to my full archive, exclusive content, previous podcast episodes, and other subscriber perks. (One fun perk: paid subscribers will get the latest news on upcoming books and events a couple days early, before that news will be available to everyone.)
“Founding members” will get a signed copy of one of my books every year, either one being published that year (spoiler: there’s a new one scheduled for 2027, though not yet officially announced), or one of my previous titles. (So yes, that means I’ll need an actual mailing address.)
At the end of the day, this move is really about making it easier for me to focus on what I love most: writing, cooking, teaching, and sharing good stories with all of you.
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