Hank Shaw here. Remember back when blogs were, like, blogs? Where writing and ideas mattered, and so did the lively, thoughtful discussion that followed? Well, Holly and I have decided to go back to the future, creating a retro-style blog on the intersection of nature and food called "To the
Bone," over on Substack.
To the Bone will be where all our essays, hunting and fishing stories, travelogues and ruminations on events current and historic will live from here on in. Food yes, but no recipes here. That's for Hunter Angler Gardener Cook.
To the Bone is a separate site from HAGC, one we are asking you to consider subscribing to. If you click over, you'll see a selection of essays we've written already, on topics ranging from:
We plan on updating To the Bone more or less weekly. Most posts will be for paid subscribers only, but you can always sign up for a free subscription to see what we're up to, what we're all about.
Why Substack? It has become a perfect place for the kind of writing we’ve been itching to do, for years now. It is a place where we need not worry about SEO, Google or keywords. A place where we can be ourselves: A little off-color, sometimes downright raw; analytical, a skill we’ve honed through years as journalists and data geeks; and, hopefully, at least mildly amusing and definitely never boring.
If you subscribe, you will get to see those insights, as well as a look behind the scenes at whatever we are working on, in the kitchen or elsewhere. Set-piece essays yes, but also real-time musings as we have
them.
To The Bone will be where we discuss matters both comfortable and uncomfortable, some with answers, others without.
About that paid part: Every post you see on social media, on Hunter Angler Gardener Cook, the Hunt Gather Talk podcast, my cookbooks, all of it is the product of Holly and me working hard behind the scenes. We are not a giant company, with offices and lots of employees. It's just us, trying to make a living doing what we love. A subscription for To the
Bone costs about the same as a large latte per month for full access -- a screamin' deal even if you don't like coffee.
Both of us are super excited about this move -- we're both writers by trade, and it's been a long time since we've had a good outlet for actual writing, not just recipes. Hope you enjoy it!
