An Update About Things
Hi Friends,
For the past two months, I've been dealing with an issue where I post my cooking videos. Let me explain further.
As you may or may not know, I post my videos first on the NewsBreak app. I've been posting there since it started accepting videos back in 2022.
I've built a good following on the app and DelPaggio's Cucina sharing those videos. Regarding pay, NewsBreak helped me make money on the side to purchase the food I use in the videos most of the time. Their pay is based on advertising using my video, comments, and qualified views.
So things can be either great or poor, depending on those stats. Usually, I do well. I'm not breaking the bank, but I do okay. Then, they decided to do something that caused my account to get messed up. I haven't been paid for two months and don't know when it will happen.
So, with things going nuts, I have decided to start posting all videos here on DelPaggio's and make this my source of income for the side.
I'm just going all in with DelPaggio's and you.
The cooking class I wrote about is coming hopefully in February, and I look forward to everyone signing up.
I know many of you may not be in a position to pay for content, and I don't expect you to, but I will ask you to refer this blog/newsletter to everyone you know so I can build up supporters.
There will be private posts for paying subscribers as I grow this newsletter. So anyone that has a paying subscription expect videos, written material as in recipes, and more from me in the coming months.
I am also planning on writing more content with the videos, such as stories that I can remember about the recipe or the food we ate growing up in Sicily, and what they mean to me and food.
If you do find yourself wanting to help with purchasing food for the videos, there is a way to do that when signing up. You can do that at any time. The pricing is discounted if you use the coupon I provide. The best deal is yearly if you figure it out with the coupon.
I appreciate you being a reader and supporter of this newsletter and promise to make it better than it was.
Thanks and take care.
Mark