Please comment your answer: A️⃣ Clear offer B️⃣ Strong results C️⃣ Simple next step D️⃣ Trust in the person Quick follow-up: what made you respond to the last opportunity you saw? I’d love to apply what’s working here to my 'how to write about food' Skool. 🔗 https://www.skool.com/how-to-write-about-food-8335/about

A lot of community builders point their YouTube traffic to a website first. A landing page, a blog post, a homepage. It feels professional. It feels like the right move. The problem is that websites have navigation. A menu. Other pages to explore. A header with links going in five different directions. You worked hard to get someone interested enough to click, and the first thing they see is a set of reasons to leave. Skool does not have that problem. When someone lands on your Skool community page, there is one thing in front of them. Join or close the tab. The friction that kills conversions on a website simply does not exist. No sidebar. No footer links. No "About" page pulling them away from the decision. If your YouTube content is designed to bring people into your community, the path from video to join button should be as short as possible. Skool gives you that. A website, however well-built, gets in the way. If you are using YouTube to grow a free Skool community and want to understand how to optimise that conversion path, that is exactly what we focus on inside The Content Revenue Lab. https://tinyurl.com/TheContentRevenueLab Des Dreckett - The Content Revenue Lab

It was really tasty and nice. The flavours were good and the texture was great. I’d definitely have it again. Or this: Silky noodles glisten in a savoury sauce, tangled with crisp vegetables and tender slices of meat. Steam rises, carrying notes of garlic, ginger, and soy, warm and inviting. Each bite balances softness and crunch, richness and freshness — leaving a slow, satisfying warmth behind. Same idea. Very different impact. Clarity gets attention. But felt experience is what converts. 👉 Curious how to make your content land more clearly (and memorably)? I explore this through food writing here:🔗 https://www.skool.com/how-to-write-about-food-8335/about

I'm obsessed with a number of things (that have had me create my Skool). They are: food, and words. So I came across a Jamie Oliver post about the words he's banned from his staff members using. Then I dug deeper, and found more. Some of them are indeed eeek-inducing. But here's a question: which word do you find a bit, erm, unlovely? I'd sincerely love to know - and I'll add them to my list! Oh, and here's my so-far list: moist crevice rimming gush encrusted, minge (it's a baking term ) flange stuffed gash smeared proper rustic scrummy

We just crossed 800 members in 15 1/2 weeks inside Crust and Crumb Academy…and I’m still letting it sink in. 𝗛𝗲𝗿𝗲’𝘀 𝘄𝗵𝗮𝘁 𝘄𝗲 𝗱𝗼: Crust and Crumb Academy is where home bakers come to actually get better at the craft. Not likes. Not content for the sake of content. Real teaching. Real bakes. Real community. 𝗪𝗵𝗮𝘁’𝘀 𝗶𝗻𝘀𝗶𝗱𝗲: 🔥 Saturday Bake-Alongs every week. We bake together. I teach live while we’re in it. The thread is where the learning happens. 🎓 A full Classroom Sourdough, enriched doughs, scoring, yeasted breads…and even the business side if you want to sell. 📚 The Recipe Pantry Every recipe built to a Gold Standard. Baker’s math. Dual measurements. Phases. Troubleshooting. A glossary built right into the recipe so you understand the why. 🧭 Tools that actually help150-term Crust and Crumb Glossary 🧭 Fermentation Compass to read your dough in real time 𝗧𝗵𝗲 𝗿𝗲𝘀𝘂𝗹𝘁: 🥇 #1 Bread Baking Community on Skool 🥇 #1 Sourdough Community on Skool ⭐ #1 5-Star Certified Community on ProveWorth 🏆 Top 1% of all communities on Skool 📈 #9 in Hobbies on Skool If you’ve been trying to figure out bread on your own…and you’re tired of the noise… Come join us. 👇 🔗 https://skoo.ly/crust-crumb-academy Bakers don’t come here to get likes. They come here to get better. 𝙋𝙚𝙧𝙛𝙚𝙘𝙩𝙞𝙤𝙣 𝙞𝙨 𝙣𝙤𝙩 𝙧𝙚𝙦𝙪𝙞𝙧𝙚𝙙. 𝙋𝙧𝙤𝙜𝙧𝙚𝙨𝙨 𝙞𝙨. Henry ⭐🔥