Heading into on hand’s 5th year
Reflections, goals, and updates.
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Happy new year!
I hope the start to 2025 has been relaxing and filled with good food. I wanted to start off by saying thank you for being here. This newsletter would not be possible without your support, and I am thankful for everyone that reads, shares, and enjoys each newsletter. I’m immensely grateful that I get to speak with so many interesting people and share delicious recipes with all of you. I am looking forward to 2025 and I hope you are too.
I am not much of a resolutions person, but over the last few years I’ve tried to set some newsletter-focused goals. In 2024 I set a broad goal of “try harder” which included posting more consistently, adding more features, and trying to do more videos on Instagram. In 2024, I sent 42 issues, which is the most I’ve ever posted, and that included 16 interviews, 18 recipes, and a handful of other stories and features. I also added almost 1000 subscribers in the last year, which is absolutely bonkers!
In 2025, I want to continue posting regularly, and maybe re-up my semi-failed goal of posting more Instagram videos. But my main 2025 goal is more newsletter-adjacent than anything: I’d like to do more cooking in public. I haven’t totally mapped out what this looks like, but I want to host pop-ups or dinners at bars, event spaces, or maybe in my own home. If you would like to work together, let’s get in touch! And stay tuned, I might be popping up near you!
As I work on my “cook more in public” goal, I’d also like to hear from you! Are you dying to hear from someone in the food world? Are you looking for specific kinds of recipes? It would be great if you could fill out this short survey.
And now, on to some updates.
In 2024, I launched paid subscriptions as a way to support on hand, and in 2025, free and paid subscriptions are getting a few updates. Here’s what’s happening this year:
Interviews and recipes from chefs, cookbook writers, makers, and brands have always been free and will remain so.
Occasional stories and features like a recap of my trip to Spain and Portugal and tips for holiday hosting will also remain free.
Original recipes from me have been more of a bonus over the last few years, but going forward, there will be one each month and they will be for paid subscribers only. Last month’s recipe for Dry Rubbed and Roasted Chicken with Potatoes and Olives was for paid subscribers and it was a good one.
Over the next few months, I’ve got recipes like my family’s Sunday sauce and a chili Colorado that’s great for cold days. If you’re a free subscriber, now’s a great time to upgrade. Paid subscribers, nothing for you to do here!
As part of being a paid subscriber, I make a donation to a charity that is doing great work, and in 2024, I made a donation to World Central Kitchen for $100 on behalf of paid subscribers. THANK YOU for supporting this newsletter and World Central Kitchen.
Thank you again for reading and cheers to 2025,
Brianna
Happy new year!