#Carla lalli music patreon free

#Carla lalli music patreon free

“It's not some random robot recipe-generating thing that doesn't have any feelings.”įor some consumers, the concept just doesn’t add up ideologically or financially: You could pay $8 for her two videos a month, or you could pay $8 for a near-infinite library of content on Netflix, Music said, and as a result, people often ask why she can’t just put free content on YouTube. “Somebody who's a Patreon supporter wants to hear the stories, understand that food usually comes with a story, and that behind this content that they see is a person,” she said.

Patreon, however, draws in her most invested followers, those who are more likely to comment, give suggestions, and join discussions to help Lopez tailor her content.

In the last few years, she’s noticed more of the “ why can’t you just get to the recipe?” mindset.

Interactions can at times feel transactional, Lopez said, as though people see her as just a source of free recipes. The glut of free recipes, videos, and articles online led to the expectation that things should be free consumers now complain about ads and lengthy text on the food blogs where they get recipes for free, or share their disdain for cooking websites’ paywalls. “I would say one of the big shifts is sort of going from a place of influence and the ability to offer opinions, to one where I decide,” Music said. After nine years at Bon Appétit, Music likes Patreon for the decision-making power it gives her she can make choices like putting a dollar out of every membership each month toward a nonprofit and prioritizing diversity as she hires collaborators. For Kennedy, it was the end of a contract that accounted for half her income that prompted her to get on Substack last February to her surprise, the newsletter became her main source of income by July.Ĭreators have found upsides to this distribution model. Charles Hunter III of the food blog, personal chef service, and catering company The Salted Table got on the platform to recoup some lost income after events and gatherings were canceled. Lopez of Hummingbird High joined Patreon after the COVID-19 pandemic caused a drop in advertiser spending and her income took a hit. “I had to very quickly put all of those future plans into action if I wanted to stay afloat,” she said. Baz, who’d always wanted to create her own “little food empire,” found her timeline expedited. When Molly Baz and Carla Lalli Music parted ways with Bon Appétit in late 2020 after reports of the magazine’s racist culture and its resulting reckoning in the summer, they found their recipes without homes. The rise of Patreon and Substack has come out of necessity for many creators. In a time when media institutions face greater accountability from consumers, could this model change food media for the better? As more content in the food space moves toward subscriptions instead of ads, the relationship between consumers and creators is changing. Consumers find a personalized experience with more transparency they’re supporting individuals, not institutions. Creators gain a sense of creative control and more appreciation for their labor. This shift is happening across media: By necessity and by choice, writers and other creators are leaning on platforms where devoted followers can support them directly, instead of putting all their effort into traditional distribution models like newspapers or magazines. Top in the category is Alison Roman, who’s focusing on Substack ($50 per year, though she also shares free recipes) and her own YouTube after parting ways with the New York Times in December. In addition to a free essay each week, $30 a year gets you a weekly guest interview and a monthly discussion thread from freelance writer Alicia Kennedy, whose newsletter From the Desk of Alicia Kennedy (on which I’ve been an interview guest and also a paid subscriber) is Substack’s third most popular paid Food and Drinks option. There’s also Substack, which lets people send free and paid newsletters and which many food creators now use for sharing writing and recipes.