in Podcasts

Where’s the latest episode? An explanation

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etp-coverBy rights, there should have been an episode last week, but there wasn’t because I was just back from New York and the James Beard Awards, and I just didn’t have time to put something together. Also, of course, I didn’t win — that honour went to Gravy, from the Southern Foodways Alliance — and richly deserved it was too.

If I had won, I’m sure I would have found time to record something, but it was an immense honour just to be nominated again.

So no episode, because nothing to say, but I have been thinking about the show, and the main conclusion is that I need to carve out more time for myself to make Eat This Podcast. To do that, though, I need to spend a little less time on paid work. And that’s the biggest change I want to make here.

After a lot of soul-searching, I’m going to put Eat This Podcast on the line and open a Patreon account. In case you don’t know about it, Patreon allows you to engage with people who are making things you like with a regular cash donation. You can do different amounts, and you can do it either per item — per show in my case — or per month.

Anyway, the point of this episode is to let you know why the show is late.

Next week, I will, definitely, for sure, have a new show — and details of how you can help me make more and better shows.

Comment

Comment

    • Thanks Maìrtìn. Cork butter next week, and then I’ll be seeing you in Dublin, which I’m sure will provide lots of story opportunities.

  1. A very good idea. I, for one, will be happy to Patre-nize your Podcast because you work very hard at doing it and you give all of us wonderful esoteric news of the oddities (and additives) in the World of Food. WOF in my book.
    Even if one can give a few pennies, it is a gesture toward all of the energy you put into your Pod. James Beard may still be in your future.