Bryanna
Owner/Moderator
1245 posts
Nov 02, 2005
9:56 AM
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In case you didn't follow the thread below, thank you everyone for your kind words! I'm practically in tears here! I was just talking to Brian and he said that maybe I should think about continuing, but only doing about half as many recipes. What do you think? Would it still be worth it?
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"To look like a goddess, eat like a peasant." Karen Andres
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Val
123 posts
Nov 02, 2005
10:21 AM
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Bryanna, I was sad to read that you're thinking of discontinuing the newsletter. I enjoy it immensely, and can't imagine not having it. I would still continue to subscribe even if you reduced on the number of recipes.
Have you thought about taking some time off ? Maybe 6 months without a newsletter, and then think about doing it again if you feel like it ? You could still keep the forum going that 6 months and tell us how you feel about it, etc.
I wish you all the best, Bryanna! Do what's best for you.
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Val
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Debbie
870 posts
Nov 02, 2005
11:27 AM
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Yeah, Bryanna, you need to take a time off and then continue. I will catch up with you, trying all the recipes in the past newsletter. :-)
Don't be in tears! We love you and your newsletters but we also don't want to make you stressed out. I don't mind fewer recipes in the newsletter or fewer frequency at all. Or even if you want to stop for a while.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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JulieH
204 posts
Nov 02, 2005
12:28 PM
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Ditto to what everyone else said.
I'd be happy with whatever you offered Bryanna. Even a CD of new recipes periodically, would be so cool. But less recipes or a hiatutus... It's all good.
Julie
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Linda
471 posts
Nov 02, 2005
1:36 PM
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It's all up to you, Bryanna. I would be happy for any recipes you would offer, be it one per month or one per year! And if you stopped altogether, I'd be sad, but feel so blessed to have had access to so many many many recipes and tips, suggestions, advice and help from you.
Please don't feel pressured! I think, should you decide to continue with newsletters, it could be per your leisure. Whatever you do I'll be glad for you! I'll be glad you're pursuing other interests if you choose that; if you continue, I'll be glad you're doing what you want to do, and not because *we* want you to!
And we have tons of Vegan Feast recipes to keep us busy for a long while, I'd say!
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min
1 post
Nov 02, 2005
2:51 PM
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Hi everyone im new! I wanted to say that obviously I would love you to continue but at your own pace if that means less recipes then so be it. Everyone needs a break. I also wanted to tell you how much I have enjoyed all your recipes they have helped me in my quest to stay a veg head it will be almost a year now & I dont think it would have been so easy for me if it werent for your great recipes :)
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Linda
472 posts
Nov 03, 2005
9:04 AM
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Hi, min!
Welcome; nice to meet you :)
I feel the same -- I was able to keep my love of cooking for while going vegan. A lot of people think that good, high-quality food goes out the window when one goes vegan (even some (ovo-lacto) vegetarians think this!)
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Debbie
875 posts
Nov 03, 2005
9:07 AM
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Welcome to the forum, Min! Congratulations for becoming a veggie. Since knowing Bryanna, I haven't really made the same dish over and over again. There are so many variety of ingredients and menu. Sometimes I made a dish twice and my husband thinks that it is a new dish. I reminded him that I made it before and tried to remind him the occasion when I made it etc. He could not remember and said that I made too many different kinds.
Bryanna, I don't mind if you cut your newsletter in half or 2/3. Or if you want to take a break completely. :-)
I am so embarrass to tell you that I haven't even tried your Thanksgiving Nov 2003 newsletter. There is a recipe of soy and seitan roulade with roasted vegetable and sundried tomatoes. There is a polenta timbale (timballo di polenta) or something like that, too. I also haven't tried your Artichoke and Mushroom streudel dish in April/May 2004 newsletter. I tried the Pork Roulade with fruit and nuts filling just a few months ago.
If my memory serves me right, there are few beautiful bread recipes that you created in one of the newsletters. Many many desserts I haven't tried yet too. In fact, I was planning to make to 'Chicken' Pot Pie with Brioche topping from Dec 2004 newsletter for Thanksgiving this year which I haven't tried yet. The 'Beef' Wellington was very good last year and I only made it once. I want to make that again someday.
See, I have a problem keeping up! LOL! Too many recipes and too little time.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Bryanna
Owner/Moderator
1248 posts
Nov 03, 2005
10:08 AM
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The same thing happens with Brian, Debbie! He says, "have we had this before?" and I roll my eyes!
Thanks for the vote of confidence, everybody! I probably won't be able to help myself from keeping it up, just a bit smaller!
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"To look like a goddess, eat like a peasant." Karen Andres
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Linda
476 posts
Nov 03, 2005
5:53 PM
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Yay! :D :D! Anything you do will be appreciated, Bryanna!
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Brenda W.
6 posts
Nov 05, 2005
12:23 PM
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Just wanted to put my $0.02 worth in here ... I have just subscribed for the first time, and was overwhelmed at the vast resource of Vegan Feast. Then when I saw your announcement Bryanna, that you were going to stop, I thought ... "Oh no ... I've just FOUND this treasure trove."
But I must echo everyone else's comments ... whatever is best for YOU is what you should do, Bryanna!! Realistically, I could cook from now until next year at this time, and STILL have recipes to go thru from your archives!!
Plus, I have wondered how you do all you do ... working at your "regular" job (you work in a library, don't you?), the vegsource forum, this web site, the cooking shows and conferences you periodically do, your cooking school, and oh yea ... all the recipe creating in your kitchen!!
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Søren
175 posts
Nov 07, 2005
4:19 AM
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Welcome on board, Brenda - you are surely in for a treat, I wish I had all those wonderful newsletters again for the first time ..... just for the sheer fondness of seeing all those recipes. It will take you a long time to try out them all, believe me, but you're gonna have a great time doing so.
As for Bryanna discontinuing the newsletter, I sincerely hope she won't give it up completely. I'd be perfectly happy even with a smaller format. Since it is not my impression that Bryanna is doing this for profit, it should be fun for her to do, not a sour duty. I hope she'll find a way that pleases her.
Søren
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Brenda W.
8 posts
Nov 07, 2005
5:04 AM
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You are right Søren, Bryanna certainly isn't getting rich off these subscriptions. One can tell she does this because of how much she LOVES creating great vegan food. It definitely needs to remain a joy for her!
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scj121
60 posts
Nov 13, 2005
8:57 AM
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Bryanna-
I haven't checked the board in a couple weeks, so I just found the thread. I'm sorry this is stressing you out so much! Take a break for yourself if you need it. Or cut back the recipes... I still have so many to try from the archives! I love your recipes and I love to watch you invent, but not at the price of your sanity!
Steph
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Lil Lisa
44 posts
Nov 13, 2005
8:08 PM
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Hi Bryanna and everyone,
I have to echo a lot that is said here. Bryanna I adore your recipes. When I need an idea or not sure what to make, I turn to your books and the newsletter and other recipes on your website. However I feel you should only continue if you want to and enjoy it. There are so many recipes for me to still make that would last me the next few years. I do hope you continue, at least for a little while. But you must do what makes you happy and sane. We appreciate all you have done!
Thank you,
Rochelle
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cv
115 posts
Nov 14, 2005
8:22 AM
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Bryanna, do what nourishes you! No one has time for everything--not even you, though it often seems that way to us newsletter readers! Though I, too, will sorely miss the newsletter, I just want you to know that I think what you're replacing this with is crucial:
"This will leave me time and energy for new projects, such as book proposals,teaching, e-books, etc..., as well as more family time, and time for my beloved bellydancing.
I haven't been doing much of that lately, and I think it's important to my mental as well as physical health!"
Catherine
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Bryanna
Owner/Moderator
1271 posts
Nov 14, 2005
11:36 AM
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Thanks so much, everyone! I am seriously considering keeping on with the newsletter, but making it a bit shorter.
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"To look like a goddess, eat like a peasant." Karen Andres
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Dori
260 posts
Nov 14, 2005
7:10 PM
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Hi all -
I've been in school trying to finish a teaching certification. Although I haven't been able to post I have checked the newsletter and finally was able to check the board today.
Bryanna, I agree with everyone else. If you need to take 6 months off now and then want to re-evaluate. I have several recipes from previous newsletters I still want to try also. I appreciate all you have done, do , and would want you to enjoy yourself. Smaller newsletter, CD's, only a forum for awhile - - - I'm happy with it all, but only if you are also!
Dori
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
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Silvia
Silvia
97 posts
Nov 14, 2005
7:29 PM
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Hi Bryanna!
Sorry I haven't posted sooner, but I don't think I have anything more to say than what's been already said. If you had been doing this for 50 years already we would still say, "Oh please don't stop!" You are just so wonderful and your recipes are fabulous! So we are NEVER EVER going to want you to stop! You have so many people who love you and appreciate and enjoy what you do. But you really need to do what is going to make you happy and what is best for you. And if that means that this has to end, then I would not want to make you feel guilty for making that choice. I am hoping that you will still have a message board here or at vegsource.com so that we can still keep in touch and get advice from you and maybe a few more recipes here and there!
Peace~
Silvia
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zukigirl
6 posts
Nov 15, 2005
6:54 AM
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Hi Bryanna!
I know I'm new to the newsletter, but I've always searched for your recipes and found them to be the BENCHMARK in "do-able" vegan cooking. So many vegan recipes are just more versions of vegetable stew! BUT yours are creative and delicious. I have many vegan cookbooks, and so many times I'm disappointed in the recipes in them. So many times I converted my own recipes in order to have a satisfactory result. Your unique recipes are HEAD AND SHOULDERS above most other sources . . . KEEP UP THE GREAT WORK!
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ZUKIGIRL
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