It’s been a month since I dropped the ads from the site, hopefully, you’ve been enjoying the much improved, cleaner reading experience. Per the tease in that original post, the option to become a paid subscriber to Gastronomic SLC is now live.
Should you wish to pop a few dollars into the “oh please god don’t bring those awful ads back” fund – head on over to Patreon. A subscription costs $5 per month.
An alternative/additional option is Instagram. You can hit the subscribe button on my profile, and hey presto you will see bonus content; dishes and drinks that didn’t make it onto the website proper, the cutting room floor if you will. On my profile, you will see a little crown icon that will reveal all the additional subscriber posts. This costs $2.99 per month.
Each platform will take your card details securely (I never see them) and will bill you automatically each month. Feel free to cancel anytime.
I refuse to pay
That’s cool too. Our core stories and content – reporting on what’s new and notable in Utah – will remain 100% free.
Want to stay on top of the SLC food scene, minute by minute, dish by dish? Here are a few other places you should follow along:
- Subscription – support the website and help us remain ad-free
- Free newsletter – never miss a story and signup for our weekly Utah food news
- Instagram – follow us here for a dish by dish look at what’s hot
- Food talk group – chew the fat with other likeminded Utah foodies
- Best of SLC 2024 – our ever updating list of what’s best in the Beehive
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC. I’m a multiple-award winning journalist and have written in myopic detail about the Salt Lake City dining scene for the better part of seventeen years.
I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV. Pause those credits, yep, that’s me! I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”.
Want to know more? This is why I am the way I am.
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