![]() ![]() It's human choice and those choices are rooted in what we value and all this. It's not so-called market forces at work. Your expectation that your writing should be capable of providing a living wage is just silly talk." I've been on Hacker News nearly 11 years and was literally homeless for nearly six of that while people around here told me "Go get a real job. If you don't like what's on the internet, go "look in the mirror" so to speak. I would have likely never become a freelance writer if people had been willing to leave tips, promote my writing, engage with me so I would have a better idea of what to provide for my audience and so forth. I was providing original content written entirely by me for years before I began doing freelance writing. If people want to see less content marketing to get ad revenue and more quality writing aimed at providing something fresh, they should be looking for independent authors to support whose writing they actually like. More like saying "Yeah, this is absolutely a thing."Īnd it's a thing in part because my actual original blogging that's the real deal doesn't get enough tips and Patreon supporters. I haven't actually written for the site in question. Or Doreen, a 54 year old freelancer who isn't a yoga enthusiast but is trying to make ends meet at something under 3¢/word. ![]() Tom, a 22 year old freelancer who isn't a yoga enthusiast but is just trying to make ends meet at 3¢/word. So I feel like the in-vogue hatred of these recipe site styles is more a reflection of how expectations on consuming and searching for recipes has changed, more than significant changes in how recipes have always worked. There's a reason why no newspaper's recipe section has ever simply been: "Pasta Carbonara: 1 lb pasta. That's because I trust the article to be vaguely interesting, and reading it is a form of entertainment. I never mind opening up the recipe section of the New York Times and reading about what's so interesting about this recipe, and memorable times it was served. There is a difference between opening up a recipe site, like a favorite blog, or the New York Times (which does the same kind of spiel before its recipes), just to read and find out what interesting thing they have posted, vs doing a search for "pasta carbonara," clicking on the first link, and having to read a life-story. It's definitely grown worse now, but I think that this originated from recipe sites that people actually used to follow, because the blogs were interesting and we got to know the writers, and what's changed is more that we're jumping to the first Google hit and we expect them just to grant us the information we wanted. A lot of chef skills I appreciate is the ability to improvise and combine what's around into an incredible dish and I think that something that let my data side push usage and expiration as inputs to that decisioning (arrowroot flour been in there for a year, I should make those fried shrimp we had when we were on whole30). I really started focusing on my cooking skills about 4, 5 years ago and have appreciated the result of those efforts. I'd rather just be better tracking my actions at point of interaction with the goods and free up more time for analytical development and more longitudinal reflection. is almost entirely in my head or quickly put together google sheets that are categorized but difficult to analyze in any historical fashion. I'd like to do more cooking when I know an ingredient might be getting close to expiration (that damn chicken breasts I let thaw but then forgot to cook because we ended up ordering out for the night) vs making a shopping list and doing 40 checks of how much do we have, what can we make, what did we make recently we either enjoyed and want to try again and tweak, and not repeating meals.Īll of that tracking of what my partner and I are making, ingredients, tweaks, etc. Not as much as I'd like to but more time on repetitive tasks then desired at the same time. ![]()
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