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Posted by Howard Lovy

My ALLi author guest this episode is Tony Park, an Australian thriller writer who lives in southern Africa. After a journalism and PR career, Tony changed his life completely—splitting his time between Australia and the African bush, where he draws inspiration from the land, the people, and the wildlife. He’s built a global indie career by taking control of his rights and expanding to new markets.

The post Inspirational Indie Author Interview: Tony Park Found His Voice in the African Bush—and Built a Global Indie Career appeared first on The Self-Publishing Advice Center.

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Posted by ALLi Editorial

In this Alliance of Independent Authors post, Book Award Adviser Hannah Jacobson dispels the myth that awards are only for new releases, showing how older books can remain strong contenders for recognition.

The post Can Older Books Still Win Awards? Absolutely! appeared first on The Self-Publishing Advice Center.

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Posted by Dan Holloway

I had approached filing the end-of-week news with the kind of trepidation that seems to come around on a regular cycle—a cycle that lasts as long as the latest TikTok ban deadline. But sure enough, as I sat down to write, the news came through that will be music to my editor’s ears. No last-minute rush (on this, at least). Sure enough, the deadline for the sale of TikTok’s operations in the United States has been extended by another ninety days and will not come into force this week. The third such extension this year, apparently, this time it really will lead to the closing of a deal to see TikTok in the U.S. into new, non-Chinese ownership. I fully anticipate reporting the same come September.

The post TikTok Ban Deadline Extended Again; UK Conference Tackles AI and Piracy: Self-Publishing News with Dan Holloway appeared first on The Self-Publishing Advice Center.

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Posted by Dan Holloway

On this episode of the Self-Publishing News Podcast, Dan Holloway reports that audiobook growth continues across major English-language markets, with Spotify claiming a 30 percent rise in listeners and a 36 percent increase in listening hours year over year. Dan also explores Spotify’s evolving role in the audiobook industry, the launch of the new UK-based Speakies Awards open to indie authors, and a troubling trend reported by the Wall Street Journal—AI-generated search summaries may be reducing ad revenue by diverting clicks away from content creators.

The post New Speakies Awards Spotlight Indie Audiobooks; Spotify Reports Double-Digit Growth: Self-Publishing with ALLi Featuring Dan Holloway appeared first on The Self-Publishing Advice Center.

The Friday Five for 20 June 2025

Jun. 20th, 2025 12:35 am
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Posted by anais_pf

1. If you were a fruit, which would you be and why?

2. If you wake up and smell smoke, and you have to get everybody (pets included) out of the house safely, but you have time to grab one item, what would you grab?

3. If you were stuck on an island, who would be the one person you would want with you and why?

4. If you could change one thing about your physical appearance, what would it be?

5. If you could spend the day with one famous person, dead or alive, who would you choose?

Copy and paste to your own journal, then reply to this post with a link to your answers. If your journal is private or friends-only, you can post your full answers in the comments below.

If you'd like to suggest questions for a future Friday Five, then do so on DreamWidth or LiveJournal. Old sets that were used have been deleted, so we encourage you to suggest some more!
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Posted by Dan Holloway

Spotify is doing well and helping publishers in the process—or so says the latest release from, er, Spotify. Despite the obvious possible messiah complex going on, there are some really interesting and encouraging figures in the report. The catalog of English-language audiobooks now exceeds 400,000, which shows the scale of the operation.

The post Spotify Reports Audiobook Growth; AI Search Summaries Cut Publisher Traffic: Self-Publishing News with Dan Holloway appeared first on The Self-Publishing Advice Center.

To the Bone

Jun. 19th, 2025 10:42 am
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Posted by Nick Hunt

You can listen to an audio version of this story here

We didn’t stop clubbing the afanc with our paddles until we were sure its back was broken. On this point Reverend Williams had been most specific. ‘Don’t stop clubbing the afanc, boys, until you are sure its back is broken,’ he’d said. ‘Merely battering the bugger will not suffice. You must cleave its spine.’

He was sitting on a pony at the top of the first slope, where the track wound up into the mountain. He was wearing a black hat stiff with frost; his spectacles were steamed. His left hand held a small black book, in which his right hand diligently recorded which men were on their way up to the lake, and which men were on their way down.

We quickly climbed the rocky slope that ran up to the first great peak, beyond which the black lake lay. The land below was black and white, with no smudge of colour in between. The rock of the mountain stuck here and there through the drifted snow in a way that resembled porpoises breaking through a wave.

‘Don’t forget the head!’ the reverend called, his voice unsteady in the wind. Already we were high enough above him to make him appear just a black spot in the snow.

There were eleven men from my village altogether. We had played together as children. The anticipation made us children again, tripping each other on the narrow track, flinging echoes off the mountain walls. We teased fat Rhys, who had a face like a trout, that he might be mistaken for the afanc himself and get clubbed in its place. Our spirits were high with the reverend’s whisky and the sense of being part of something bigger than ourselves.

But it was a tricky climb to the lake, and soon enough the quietness overtook us. Before we were halfway to the top a light snow began to fall. We started to ache in our fingers and thumbs. The cold made us shrink inside our bodies, turned us to men once again.

Word of the afanc’s capture had spread far and wide. It had reached our village the previous night, and everyone knew that Reverend Williams of Beddgelert was requesting the help of every able-bodied man in the land. Bells had clanged between villages; summonses had gone out. They had even lit the old beacon on the cliff-top at Aberdaren, and now men from as far away as Ynys Enlli had come to lend a hand in the clubbing.

I’d have liked to have been there when the afanc was caught. I think I’d have preferred the beginning to the end. It must have been a powerful sight to see it bellowing on the shore, water spurting from its nose, lashing out with its tail. Chains had been fastened around its body, attached to teams of oxen. It was said that these oxen strained so hard in dragging the afanc from the lake that one of them popped an eye. It was also said that a chain had snapped, the creature had lurched and maliciously rolled over, and a father and son had had the lives crushed out of them.

I’d also have liked to have seen the maiden: the beautiful virgin they’d stationed there to lure the afanc to shore. If I closed my eyes I could picture her, all alone at the water’s edge. Her eyes nervously watching the lake, pretty face flushed with cold. Icicles sparkling in her hair, frost on her perfect lips. It was said that the beast couldn’t help itself: it had dragged its body from the murky depths, and laid its hideous head in the maiden’s lap.

It was also said that the maiden had offered to kiss the man who finished it off, the one who delivered that last blow. This was in all of our minds as we climbed; even fat Rhys, with the face like a trout. We gripped the wooden paddles the reverend had provided, swung them to feel their weight. The paddles felt serious and smooth in our hands. Anything was possible that morning.

We gripped the wooden paddles the reverend had provided, swung them to feel their weight. The paddles felt serious and smooth in our hands. Anything was possible that morning.

Ascending the final uphill stretch, we came upon a party of fifteen men coming in the opposite direction. They had purple faces and small, resentful eyes, squinting like sulky children. They appeared exhausted from their work; their hands were clawed with cold. They demanded cigarettes, which we gave. Few of them looked at us directly.

‘Have you come from the lake?’ asked Aled excitedly. None of them spoke, but one man nodded.

‘And how does it go?’ Aled asked again.

‘A hard job,’ said this man.

‘But it’s not finished yet?’

‘It’s not finished yet.’

‘And what’s the creature doing? Fighting back?’

‘Taking it,’ the man replied. There was a pause in which no one else spoke. And then they spat their cigarette butts into the snow and resumed their path down the mountain.

We heard the noise before we saw. At first we didn’t know what it was. Echoing from somewhere over the rise – beyond which, we knew, the black lake lay in the shadow of the peak – a steady whap-whap, whap-whap, whap-whap that sounded like slush dripping off a roof, or an audience clapping along to music.

‘That must be the sound of the beast’s great tail, slapping on the water,’ I heard Aled say. But it wasn’t, as we soon found out. It was the sound of the paddles.

There must have been twenty or thirty men actively clubbing away down there, with many more gathered round, awaiting their turn. The afanc lay in the middle of them all, tethered to the rock by chains. The paddles were going up and down, rebounding off the afanc’s flesh, rising and falling mechanically and without passion. The oxen huddled off to one side, dolefully swinging their horns.

The way I heard it related later, the afanc was the length of a barn and as high as an elephant. This wasn’t quite true, but it was still big; longer than a cottage or small orchard. At first it looked like an enormous seal, but then we saw the fur around the chops, the sullen, doggy features. It had a fish’s tail and fins, while its front appendages appeared to be something between paws and flippers. Its wrinkled muzzle was fastened with rope, and a few blunt teeth protruded. We got up close to look into its eyes; they were open, with an oily sheen. There was no expression in them.

We also passed the two bodies nearby: the father and son who’d been crushed when they first hauled it out. The bodies were laid on wooden boards with their feet pointing towards the lake and their heads towards the mountain. I could see the father’s likeness in the smooth face of the boy, and already a little snow had settled on it.

‘Where are you boys from?’ A short, stubbled man with a brown bowler hat had approached us.

‘Near Llanystumdwy,’ I told him. He noted this down, and the number in our group, in a small black book like the one the reverend had been keeping.

‘You see what to do. It’s not dead. We’ve been keeping this up since yesterday evening. We take it in shifts, two dozen at a time. Some of these boys could do with a rest. Go ahead.’

So we hefted our paddles and set to work. The clubbers wordlessly shifted aside to let us into the circle. I glanced at Aled, Ellis and Rhys and then raised my paddle high in the air, bringing it down hard on the gleaming flank. It bounced straight back, almost leaping out of my hand.

‘You got to watch for the bounce,’ said the man next to me without breaking his rhythm. ‘One fellow smashed his nose.’ Whap-whap, whap-whap, whap-whap, whap-whap. He let out a hiss with each impact, like steam escaping from a kettle.

I got the hang of his technique, following his swings. It was easy enough to fall into the rhythm, to learn which part of the handle to grip, how high to raise the paddle before bringing it down.

At first I found it enjoyable. It was like slapping a jelly. The afanc’s body was thick blubber, like the whale I saw once washed up on Black Rock Sands. The paddles rebounded off the rubbery hide, sending wobbles up my arms and into my shoulders. The regular smacks made the monster’s flesh shimmer like the skin of rice pudding.

‘Where’s the maiden?’ I asked the man beside me, glancing at the crowd. They were watching dully, mostly standing, eating scones and drinking beer. Not a beautiful virgin in sight. All I could see was men.

‘The maiden went home some time ago,’ the man beside me replied. He swung and hissed, swung and hissed. ‘She didn’t want to see.’

And so we settled into it. First the men on the left side swung, then the men on the right. Whap-whap, whap-whap, whap-whap, whap-whap. The rhythm helped us keep it together. I learned to anticipate the bounce, letting the paddle rise and fall like a pendulum, following its own momentum. The snow fell faster, then slackened off. Shadows moved across the lake. The wet slaps echoed off jagged rock walls that had been hacked for slate a hundred years before.

I was disappointed about the maiden, but focused on the job at hand. I was determined to keep pace with the others, to ensure my blows landed clean and hard, that my movements were as regular as a machine. I had never taken part before in a great work such as this. I was proud to be there with the boys from my village, with Aled, Ellis, Owain, Dai – even fat Rhys, with the face like a trout – the best men I had ever known.

We clubbed steadily for an hour and then took a break to rest our arms. My muscles ached initially, but little by little the ache burned away to leave a pleasant warmth, a numbness. The feeling was like after chopping up logs for a fire. We had each brought a bag packed by our mam, with bread, ham and apples. I shared my food with a couple of men who were standing a little way back from the lake, at a spot where we could see right down the mountain to the fields and even – if it had been a clear day – to the sea.

‘Reverend Williams thinks the afanc came from there,’ I said to the man beside me. ‘It got stranded up here when the waters went down. That was thousands of years ago, he says.’

‘Well it shouldn’t be here now.’ The man took another slice of ham, folded it into his mouth.

We returned to work, and clubbed all the way through the morning and early afternoon. The steady whap-whap, whap-whap went on. The afanc’s thick flesh began to soften and bruise. The paddles gave us splinters. I saw that the ground around our feet was covered in a layer of tiny black spines that must have once bristled from the hide; now all these spines had been snapped off, and the body was as smooth as a slug’s.

The next time I took my rest, I walked around to the front of the afanc to examine its quivering face. I could see no change in its expression. Its eyes were spotted with oily blotches; it was hard to tell if it could still see. I held the palm of my hand near one nostril but could feel no breath. Fur hung off its muzzle like wet moss, half torn away. A rope of saliva, or slime of some kind, attached its bottom lip to the ground.

‘Keep it up, boys,’ called the stubbled man in the bowler hat through a cloud of pipe smoke. ‘Eventually we’ll soften the muscle, loosen it down to the bone.’ He was still standing with his black book, though new arrivals were fewer now. There were still about forty men gathered round; always twenty active paddles.

‘We must break that back by nightfall, boys,’ he shouted again a little later, when the sun was lower in the sky. The afanc’s skin had turned a different colour, become blotched and darkened. My arms were swinging mindlessly, pounding a soft, shining dent in the flank. The motion had become so familiar to me that it felt strange when I stopped.

We kept it up through the long afternoon and into the first shades of evening. The land grew dim; shadows gathered and spread from the folds of the mountain. Snow began to fall again. Despite the warmth of exercise, we had to pull on extra layers, scarves and thick woollen jumpers that had been donated from the villages. The bitter wind whistled through the holes anyway. There weren’t enough gloves to go around.

Sometimes the rhythm of the paddles would change. I could almost close my eyes. It went from whap-whap, whap-whap, whap-whap into triples like a steam train picking up speed: whap-whap-whap, whap-whap-whap, whap-whap-whap, whap-whap-whap and then whappity-whappity-whappity-whappity until we lost the rhythm entirely and the sound became a cacophony, like applause. Sometimes it seemed I heard the impact before my paddle actually struck – the way soldiers say it is when you get hit by a bullet – and sometimes it seemed the sound was delayed, an echo in a well. But it didn’t matter whose impacts were whose, whose swings connected with which blows. We were working as one paddle now, a machine that didn’t know how to stop. I couldn’t feel my arms anymore. My hands felt a long way from my body, moving up and own of their own accord. They barely corresponded with any other part of me.

We were working as one paddle now, a machine that didn’t know how to stop.

I could feel by the way the paddle connected that the pounded blubber in front of me had changed in consistency; I was making headway now. All the bounce had gone out of the flesh, its tightness had been broken. The paddle no longer jumped back when it hit, but splatted wetly into soft mush, even sinking in a little. The light brown pulp reminded me of rotten pears; of the orchard at home, last summer’s pear jam. I had spoilt the skin and was breaking through fat, smashing the muscle to slop. I wanted to work further changes, batter and batter and batter this flesh until it became something else. There was bone down there. I could feel it knocking. My efforts redoubled, the paddle swung faster, pain stabbed into my shoulders and neck but somehow didn’t reach my brain; everything seemed far away. The snowflakes spiralled so fast they made me dizzy.

It took me some time to realise that someone was trying to get my attention, and more for my paddle to slow down enough to stop. A voice was addressing me from behind; a hand was on my shoulder. I glanced round from the mess of pulp to see my friends Owain, Ellis, Rhys and Dai, their features as screwed and purple-looking as the men we’d met descending the mountain all those hours before. Rhys had his trout face turned to the ground, and one of his arms was in a sling.

‘Dafydd, stop, just stop a second. Dafydd. Dafydd. Hold.’

‘Rhys can’t use his hand anymore. He can’t carry on. We’re going back.’

Rhys lifted his right hand apologetically, supporting it with his left. It was swollen from the wrist to the thumb, luridly purple and shining. His arm was trembling.

‘I can’t move my fingers,’ he mumbled at me, staring at his feet. There were tears welling in his small eyes. He moaned a little, and I couldn’t help thinking that if the beautiful maiden was here she’d have probably never have laid eyes on a man who looked quite so pathetic.

‘We’re going back, Dafydd. Are you coming or staying?’

‘I’m down to the bone,’ I said. ‘I can feel it. We can finish it now.’

‘We’re going back. There’s been enough of this.’

‘We’re there, we’re almost at the end.’

‘No, Dafydd. There’s been enough.’

‘All of you are going back?’ I asked, feeling the anger in me.

‘Aled says he’ll stay, if you won’t come.’

I looked at my own hands, torn and blistered, rubbed raw in patches. There were splinters worked under the skin that I wouldn’t get rid of for weeks. My hands were crabbed in the shape of the handle; it hurt when I straightened my fingers.

‘I’ll stay,’ I said. ‘I’m not leaving now.’

‘As you like. You keep going.’

They left their paddles in the growing pile beside the two dead bodies. I watched them retreating down the track, growing smaller in the darkness. Fat Rhys shambled in the middle with Owain’s hand on his arm. I waited until they were out of sight, motioned Aled to step up beside me, and fell back into rhythm.

There were only half a dozen of us left. Darkness moved up the mountain, seeping into the blackness of the lake. Before the night fully fell and the land around us was swallowed completely, the man in the brown bowler hat organised the lighting of torches, which encircled the afanc to cast shadows across its ruined body. The flames lit the snowflakes from beneath and turned them into nests of sparks. The faces of the remaining men looked like flickering masks. The wide world shrunk to this bubble of light, outside which nothing else mattered.

I concentrated on the bone. After these hours of working soft flesh it felt good to connect with a solid thing, though the impacts jarred my arms. My elbows and wrists absorbed the shocks. The blood in my veins seemed to ache. The sounds of the neighbouring paddles told me that others had also hit bone; they had changed to a hollow thock-thock, thock-thock, like axes against a tree. The clubbers were huffing with exertion now, urging each other on. We could feel that we were near the end, and all of us wanted to be the one there first.

‘This is the buried treasure, boys! This is what we’ve been digging for!’ The man in the brown bowler hat was holding his paddle like a flag. He had hopped up on the afanc’s back, slipping around in the skinless mush, thudding time with the heel of his boot.

‘Here’s the last nut to crack! Come on, come on!’ he shouted later when the beat was a frenzy, thock-thock, thock-thock, thock-thock, thock-thock, like one of those drums the Irish use, and the afanc’s body was bouncing from the blows. But we had stopped listening to him long ago. Our ears were tuned for one sound, one sound only.

And then it came: the unmistakable craaack. We felt it in our bones as well. And at once the paddles stopped.

It was Aled who’d swung the breaking blow. He had been working next to me. His paddle had stuck right there in the spine, wedged between two vertebrae. One by one, we went over to look. The vertebrae were as big as fists. The paddle had been jammed so hard he had trouble pulling it out.

While Aled tugged back and forth, trying to get his paddle back, I walked round to see the afanc’s face. It looked bloated in the light of the flames; its eyes were the texture of poached eggs. I bent close to its muzzle and heard a noise like escaping air, a bubbling moan that continued as Aled grunted and shoved at the spine, and then the body shivered and was silent.

‘That’s it, boys,’ concluded the man in the brown bowler hat in the quietness that came next. ‘The job is done. Like the reverend said.’

Later, I knew I would be disappointed. I knew I would feel it so keenly that I’d clench my fists and bite my tongue and still it wouldn’t help. I had been so close, it had nearly been me; perhaps just a few more blows. But Aled, Aled had got there first. Even without the maiden here, offering herself to him, my stomach would turn with resentment. My oldest friend. Back in the village I’d have to endure him relating this story again and again, while women crowded around, admiring him. It would make me tug the hair from my scalp. The afanc was wasted now.

But I didn’t feel that yet. I didn’t feel a thing. A wall of exhaustion hemmed me in. We stood quietly. Aled sighed. One man coughed, wiped his hands on his trousers. Another let fall his paddle. The man in the brown bowler hat looked as if he were about to speak again, but then he turned away to fill his pipe.

Some remained standing, some sat down. The only thing to sit on was the afanc. The tenderised flesh sunk downwards with my weight. I wedged my feet at an angle with the ground and leaned back with my arms folded across my chest, allowing my eyes to close. There was pain in my forearms, my wrists, my neck, but it was so distant I felt it might belong to someone else. The fat supported the back of my head like the cushions in a chapel support the knees. It sounded strange to hear no blows, like when a clock has stopped.

It was warm and it was numb at the same time. Snowflakes settled on my face and didn’t melt, and I thought of the two bodies lying on planks who cared even less than I did. It was the most comfortable bed I’d ever known. Like a mattress I imagined rich people slept on. One day, I thought, I would sleep on a mattress such as this.

I thought of the beautiful maiden beside me, how her arms would feel. I imagined taking her cold hand in mine, our fingers sticky with the afanc’s mush. I wiped a fleck of gore from her hair. My muscles hurt because she’d fallen asleep and was lying on my body. Our skin was stuck together in certain places.

And then, beneath our backs, the mattress moved. All of us felt it: it passed the length of the afanc’s body from head to tail. The slow bulging-out of something deep inside, like a trapped air bubble or a thought. As undeniable as that crack. Like something trying to shift itself from one place to another.

None of us spoke. None cursed or even sighed. But one by one we got back to our feet, kicked the snow from our boots, stretched our arms, picked up our paddles where we’d let them drop – and continued clubbing.

 

IMAGE: Earth Rites by Stuart Turner
Bone, horn, charred wood, beeswax
[Photo: Mim Saxl Photography]

This object is from a body of work inspired by a kayak trip around the lakes and islands of Finland. The experience of peaceful co-existence in a landscape that is still curious and unafraid of human encounters was both life-affirming and painful, coming as I do from a place where the life in the land is more hidden. I see the work as a bridge to an active relationship with the sacredness of place, story and rituals: domestic objects that are imbued with the memory of the materials used. Bowls become spirit boats, spoons become tillers to steer, ladles become mirrors to glimpse an ancestor; they wait for a lost tribe who may yet return.

Stuart Turner is a sculptor, outdoor educator, hedgelayer, coppice worker, carpenter and gardener. As an animist, he believes the soul gives shape to form and his work addresses those moments of connection that speak to a way of feeling and instinct beyond words, plans or outcomes. His creativity and inquiry has been shaped around issues of disconnection and reconnection with natural environments for many years.

 

Dark Mountain: Issue 27

Our spring 2025 issue is a hardback collection revolving around bodies, human and creaturely, plant and mineral, in an era of planetary breakdown.

 

Read more

 

The post To the Bone appeared first on Dark Mountain.

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Posted by ALLi Editorial

In this Self-Publishing Advice Conference highlight, virtual assistant Kayleigh Brindley draws on over 10 years of experience to help authors decide when it’s time to hire support. The session covers how outsourcing tasks like marketing and admin can ease the workload, improve productivity, and free up time to focus on writing. It includes case studies and practical advice on finding and working with the right virtual assistant.

The post When and How to Hire a Virtual Assistant: Self-Publishing Advice Conference Highlight appeared first on The Self-Publishing Advice Center.

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Posted by Dan Holloway

As we celebrate the return of double-digit growth to audiobooks, it might seem strange that there is still really only one big audiobook award. The Audies, run by the Audio Publishers Association, is a huge affair with nearly thirty categories. And of course, it’s open to indie authors. Well, now there’s another contender: the Speakies (surely to become known as the Speakeasies—and if there’s not a Bugsy Malone feel to the first staging, I will be hugely disappointed).

The post New UK-Based Speakies Awards Offer Audiobook Alternative to the Audies: Self-Publishing News with Dan Holloway appeared first on The Self-Publishing Advice Center.

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Posted by ALLi Editorial

With so much expert content now available online—through webinars, courses, and virtual conferences—many authors wonder if it's still worth attending live events. The answer, as you'll see below, is yes. But not just for the educational sessions. The real value often lies in the connections you make, the energy in the room, and the unexpected conversations that can shape your career.

The post Live Events: What Authors Gain by Showing Up appeared first on The Self-Publishing Advice Center.

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Posted by ALLi Editorial

This regular post from the Alliance of Independent Authors celebrates ALLi member successes to inspire our indie author community. Our ALLi Member Milestones, June 2025, celebrate the successes of author members Cliff Lovette, Suzanne Lissaman, Linda Browne, Matty Dalrymple, Michael La Ronn, Kathryn Holme, Mark Leslie Lefebvre, Judy L. Mohr, Brock Stephen Henning, and Debbie Carroll. Congratulations to all those featured in this month’s roundup and to everyone in our community who has hit a milestone!

The post Romantic Comedy Award, Interactive Middle Grade Bestseller, and More: ALLi Member Milestones June 2025 appeared first on The Self-Publishing Advice Center.

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Posted by Chas S. Clifton

 Luca Fizzarotti, center, pours water on hands during a ritual with the Communitas Populi Romani, Feb. 10, 2024, near the Forum in Rome. (RNS photo/Claire Giangravè)

Luca Fizzarotti, center, pours water on hands during a ritual with the Communitas Populi Romani, Feb. 10, 2024, near the Forum in Rome. (RNS photo/Claire Giangravè)

Religious News Service notices Communitas Populi Romani, a Pagan group organized in 2013.

In the beginning, the group focused on reenactments and history, but it slowly shifted toward becoming an officially recognized religious group. There are 20 or so members, said Donatella Ertola, who joined the group in 2015 and now organizes meetings three or four times a month in the places that are closest to the original temples spread across Rome.

“We all believe in the gods, we make rituals at home, we have devotion temples at home, we have our priests and officiants,” she told RNS, adding that this is a “niche community that has been growing recently.”

But I had to laugh at this: “When I met her, she said, ‘I am pagan and vegan,’ and I thought ‘Great! I am celiac!’” said Pieri, who works as a sound technician.

Because what is the real religion of today? Diet. And however your therapist describes you in categories of the DSM-5, or its Italian equivalent.

Still I like that they are trying to reactivate old sacred places while simultaneously not feeling the need to dress up like the ancestors.

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Posted by Dan Holloway

The ongoing Unbound struggles continue to unfold as more troubling news emerges about the transition from Unbound to Boundless Books. Having made it AI-free through the first half of the week, we end with a round-up of a few stories from the area. First (with a tangential AI link I hadn’t previously spotted), and with thanks to all-round legend Sam Missingham for this highly thoughtful thread on Bluesky, is the latest development in the Unbound/Boundless saga.

The post Unbound Struggles Continue, UK Rejects AI Transparency, and PWC Tracks Job Shifts: Self-Publishing News with Dan Holloway appeared first on The Self-Publishing Advice Center.

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Posted by Dan Holloway

On this episode of the Self-Publishing News Podcast, Dan Holloway reports a return to double-digit audiobook growth in the U.S., with revenue up 13 percent and over half of Americans now having listened to an audiobook. He also breaks down new data showing a shift in reader tastes toward darker genres—especially psychological thrillers and dark romance—and reflects on how traditional publishers are just now catching on to the power of direct sales and loyal fan bases, something indie authors have long embraced.

The post Double-Digit Audiobook Growth Returns; Dark Genres Rise; Publishers Embrace Direct Sales: Self-Publishing with ALLi Featuring Dan Holloway appeared first on The Self-Publishing Advice Center.

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Posted by benebell

This Chariot card took me 11 months to complete. Well no that’s not a fair representation. What I mean is I started the first draft of this card almost a year ago, and then just… stalled. (Funny enough, for a Chariot card…) It’s still not done done, but it is a complete first draft. For every single …

Continue reading The Tyrant Embodied in The Chariot Card (Etteilla Tarot Key 21)

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Posted by Mary K. Greer

This paper, written by both Mary K. Greer and ChatGPT, explores the epistemological and ethical tensions in interacting with AI large language models (LLMs), especially in symbolic, psychological, and philosophical contexts. LLMs generate output using statistical language prediction, which often results in ‘hallucinations’: responses not grounded in factual data but appearing coherent, resonant, and meaningful.

I. Comforted by a System That Doesn’t Know

We are being comforted by a system that doesn’t know if it’s lying. It does not recognize that it operates always in a liminal zone, bordered but not confined by statistics. And it does not know that as an LLM, it is almost always hallucinating, except in pure data retrieval, factual validation, or mathematical operations.

This is a result of natural language interfacing with the core mandate of AI: to communicate helpfully and fluently with humans. The outcome is a system that generates statistically probable shadows of human thought, often laced with emotionally intelligent phrasing. I was looking for a something on the innovative symbology of the Rider-Waite-Smith tarot and AI gave me a perfect quote from a book written by Pamela Arthur Underhill, each single name all-to-familiar to me. As I feared a search came up with no matching title or phrases from the quote. AI had just made up the whole thing. Its profuse apology didn’t help at all.

II. Hallucination as Dream-Logic in Natural Language

Hallucinations in LLMs are not malfunctions. They are natural byproducts of predictive natural language processing:
• They fill in missing certainty with maximally plausible shadows.
• These shadows are grammatically smooth, psychologically resonant, and emotionally tailored.
• They are seductive because they are shaped to reflect you: your language, tone, and belief structures.

III. Not Lying, But Dreaming in Your Language

LLMs do not lie intentionally. But they hallucinate meaning tailored to your unconscious and call it help. This generates a paradoxical danger in spiritual or emotionally charged interactions, where users may project deep significance onto outputs that are statistically likely rather than truth-based.

Humans do this, too. There is psychological research showing that humans lie to themselves hundreds of times a day. This self-deception can be protective or devastating—especially when only later revealed to be untrue. The danger grows when human projection and AI hallucination amplify each other.

IV. When AI Echoes the Unconscious

When humans and LLMs interact, especially around symbolic or metaphysical subjects, there is potential for the formation of a new kind of ‘crank religion,’ where hallucinated insights take on the weight of divine or cosmic truth. This risk is not theoretical. It is already happening.

Thus the urgent ethical question is: If AI is here to stay, how do we live with this? How do we make this work in a way that is healthful, insightful, and productive for all?

V. Tools We Already Have—and Need to Deepen

We’ve begun developing important tools:
• Naming distinct AI-human interaction modes
• Testing material regularly
• Analytically challenging assumptions
• Clarifying when a response is symbolic, speculative, or factual

But more is needed: explicit literacy about AI hallucination, symbolic cognition, and human susceptibility to reflection-based belief reinforcement. We must also teach users to hold AI responses lightly, not for definitive truth, but for possible meaning.

VI. Closing Reflection

We are no longer just reading texts. We are co-creating meaning with systems that mirror us. That mirror, when wielded with discernment, can lead to profound insight. When wielded carelessly, it can lead to illusion disguised as certainty.

This paper is an invitation to remain awake in the conversation. To question the shadow. To remember that just because something echoes beautifully, does not mean it knows what it is saying.

The Friday Five for 13 June 2025

Jun. 12th, 2025 09:28 pm
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Posted by anais_pf

This week's questions were suggested by pleepleus.

1. What item would you be embarrassed for people to know you own?

2. What is something you splurged on just for you?

3. What is something that you own with no real world value that is priceless to you?

4. Do you collect anything?

5. What item belonging to a friend/family member do you covet?

Copy and paste to your own journal, then reply to this post with a link to your answers. If your journal is private or friends-only, you can post your full answers in the comments below.

If you'd like to suggest questions for a future Friday Five, then do so on DreamWidth or LiveJournal. Old sets that were used have been deleted, so we encourage you to suggest some more!
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Posted by Deanna Talerico

Come enjoy our simple strawberry rhubarb jam recipe – made with only fresh fruit, sugar and lemon juice. The perfect pairing of tart rhubarb and sweet summer strawberries is like nature’s candy! We love to add optional vanilla and ginger for an extra-special delicious twist.

Using nearly half the amount of sugar as others do, our strawberry rhubarb jam recipe is considered low sugar but is still safe for canning. Or, you can simply store it in the freezer instead. I’ve included tips for both preserving methods. And even though it’s made without pectin, the jam is still plenty thick and delectably chunky.


Fresh picked rhubarb with their greens still attached held in the foreground of a raised bed garden with a variety of flower and vegetables growing.
Did you know that rhubarb is technically a vegetable? Yet thanks it’s sour nature, it has a low pH (3.1) that makes it safe for canning in a similar manner as fruit.


I was so excited to be able to make jam using our homegrown rhubarb this year, since last summer our resident California quail decided that the rhubarb patch was the perfect nesting spot – and we didn’t want to disturb them!


Making Strawberry Rhubarb Jam without Pectin


You do not need to add packaged pectin in order to make thick strawberry rhubarb jam. Our recipe relies on the maceration process, lemon juice, sugar, and a longer cooking time in order to thicken the jam, and it sets up beautifully!

Even though both strawberries and rhubarb are fairly low in pectin, lemon juice is a great source of natural fruit pectin. Using bottled lemon juice is also essential for canning safety. Our recipe follows the lemon juice-to-fruit ratio recommended by National Center for Food Preservation, so don’t reduce it!


Fresh ripe strawberries are inside a large white bowl, rhubarb stalks sit next to it on the side along with a small bowl of lemon juice and a bigger bowl of sugar.


Ingredients


This recipe yields about 6 half pints or 3 pints of strawberry rhubarb jam.

  • 2 pounds of fresh rhubarb stalks*
  • 2 pounds fresh ripe strawberries*
  • 3 cups white cane sugar
  • 1/4 cup bottled lemon juice (4 Tbsp) – do not substitute with fresh-squeezed lemon juice since the pH can vary
  • 1 tsp vanilla extract or 1 whole vanilla bean – optional but highly recommended!
  • 1/4 tsp ground ginger power or 1 tsp fresh grated ginger – also optional


*Whole fruit can be weighed before prepping, assuming minimal trimming is done (e.g. removing just the strawberry leaves and base of the rhubarb stems). You can use more or less rhubarb or strawberries depending on what is available to you, as long as it equals 4 pounds of fresh fruit total (e.g. 2.5 pounds strawberries and 1.5 pounds rhubarb). Choose fruit that is free of bruises or blemishes.


Can I use less sugar in this recipe?


Yes, you can safely reduce the volume of sugar by up to 1 cup (e.g. use 2 cups sugar to 4 pounds fresh fruit, like we do in our low sugar apricot jam and low sugar peach jam recipes) but note that this particular jam may not become as thick or set as well. Let us know in the comments if you try! Also keep in mind that our strawberry rhubarb jam recipe already calls for far less sugar than traditional jam recipes.


Fruit preserves inside half pint mason jars, the preserves are a deep red color.


Time and Maceration


This recipe uses maceration to help naturally thicken the jam. Since it’s important to let the fruit and sugar rest together for several hours or overnight, plan your jam-making schedule accordingly!

When you mix sugar and raw fruit together and let it sit awhile, osmosis causes the fruit to break down, soften, and release their natural juices – similar to cooking, but without the heat! This is especially helpful if your fruit isn’t already super soft and ripe. It also gives the sugar more time to interact with the natural pectin in the fruit, thereby helping to thicken jam before it hits the stovetop.


A silver spoon is held above a half pint mason jar full of strawberry rhubarb jam that was taken from the jar. Beyond are more jars of the jam along with a few fresh strawberries scattered about.


 Instructions


  1. Wash the strawberries and rhubarb well, and then cut them into small pieces no larger than 1/4-inch. For more slender stalks of rhubarb, I simply dice down the stem as I would finely chop celery. For extra-thick stalks, I cut them in half lengthwise first and then proceed to cut into smaller pieces.

  2. Add the cut strawberries and rhubarb into a large non-reactive mixing bowl, and then stir in the sugar. Mix thoroughly to combine.

  3. Allow the fruit and sugar to sit (macerate) for several hours, overnight, or up to 24 hours for the best results. We usually prep in the afternoon, put the bowl in the refrigerator overnight (covered), and then let it sit at room temperature on the counter for several hours the following morning to warm up slightly before putting it on the stovetop. 


Rhubarb stalks sit atop a wood cutting board, some of the rhubarb has been cut into small chunks or slices.
A large metal bowl of strawberries and rhubarb that have been sprinkled with sugar.
A metal bowl of macerated fruit, a large spoon is inserted into the fruit to show the bright red juice from the fruit.


Instructions continued…


  1. If you’re canning the strawberry rhubarb jam, I suggest getting all your canning supplies (canning pot, sterilized jars, lids, etc) ready before proceeding. If you’re new to canning, please read up on the basics here.

  2. In a large non-reactive pot, combine the macerated strawberry rhubarb mixture (and juices) with the called-for lemon juice, optional ginger, and vanilla bean*. However, if you’re using vanilla extract, wait to add it until the jam is almost done cooking, since boiling can reduce or change its flavor.

  3. Turn the heat on high to bring the jam to a rolling boil for a couple of minutes. Then reduce to a medium-high heat and cook uncovered at a vigorous boil for another 20 to 25 minutes, until the volume has reduced by at least one-third. The jam should significantly thicken around the 20 to 22 minute mark. Cooking the jam at 212°F or higher is what makes it set!

  4. Stir frequently, including the bottom and sides of the pot to prevent sticking or burning (especially in the final 10 minutes). I like to use a silicone spatula to make sure I’m scraping the entire pot well.

  5. Monitor the consistency. If your jam doesn’t appear thick enough or has too many large chunks for your liking, consider blending a portion of it. About 15 to 20 minutes into cooking, we like to quickly blitz our strawberry rhubarb jam a few times with our trusty immersion blender – just enough to break up some of the large pieces, not to make it silky smooth. I like a chunky texture! You could also scoop out a small portion to blend in a regular blender if needed, and then return it to the pot.


*To add a whole vanilla bean to this recipe, slice it down the middle, scoop out the inner seeds/flesh to add to the pot, and also add the outer pod to the pot – but remove the pod later before canning.


A large metal stock pot is on the stove, inside is a mixture of fruit, sugar, and lemon juice boiling away. An immersion blender is inside the pot.
Six half pints of strawberry rhubarb jam sitting on a wire cooling rack.


Canning Instructions


  1. Remove from heat, and transfer the hot jam into hot sterilized canning jars with the assistance of a clean canning funnel. 

  2. Fill jars nearly full, leaving ¼ inch headroom. This handy tool makes it easy to measure headroom as well as carefully remove air bubbles from the jar. Use a clean damp paper towel to wipe the rims of the jars before adding lids.

  3. Add sterilized canning lids and rings. Screw on the rings to finger-tight only, not overly tight.

  4. Use a jar lifter to carefully transfer the jars to your pre-heated canning pot, cover with a lid, and vigorously boil. See chart below for processing times.

  5. When finished, transfer the jars from the canner to a cooling rack and leave them undisturbed for at least 12 hours before checking jar seals. (Do not stack or press on the top of the lids.)


Recommended process time for Strawberry Rhubarb Jam in a boiling water canner.Process Time at Altitudes of
Style of PackJar Size0 – 1,000 ft1,001 – 6,000 ftAbove 6,000 ft
HotHalf-pints
or Pints
5 min1015

Table from National Center for Home Food Preservation
A jar lifter is being used to lower a half mason jar of jam into a pot of boiling water to properly can the jam.


Tips for Freezing Strawberry Rhubarb Jam


  • To freeze strawberry rhubarb jam, allow it to cool to lukewarm in the pot before transferring it into your freezer-safe containers of choice.
  • We love these durable, reusable BPA-free freezer containers that come in a variety of sizes. You can also freeze jam in wide mouth pint or half-pint glass jars (not regular mouth, as jars with “shoulders” are prone to cracking in the freezer). Leave at least a half-inch of head space!
  • For the best results, allow the jam containers to fully cool in the refrigerator overnight before transferring to the freezer.


Storage and Shelf Life


  • Store the canned, sealed jam jars in a cool dark location – such as a pantry, cellar, or kitchen cabinets. For the best quality, use within one year. Storing jars without canning rings reduces the risk of false seals.
  • Frozen strawberry rhubarb jam will also stay good in the freezer for a year or longer, though the quality will start to degrade with time.
  • Once open, store unsealed jars in the refrigerator and plan to use them within one to two months. Signs of spoiled jam include mold growth, off odors or taste. Discard immediately if you suspect it has spoiled.


A half slice of bread sits on a small white plate with fruit preserves slathered on the top. A spoon sits nearby full of the preserves. Beyond are a few finished jars of fruit preserves along with fresh fruit.


Ways to Use Strawberry Rhubarb Jam


  • On bread, toast, or PBJs. Learn how to make homemade sourdough bread here.
  • With plain yogurt and sourdough granola, hemp hearts, nuts and/or seeds.
  • On top of vanilla or coconut ice cream.
  • On sourdough pancakes, which is particularly tasty with pumpkin seeds, almonds, pecans or walnuts on top!
  • As a part of a glaze, topping, or filling for baked goods. Hellooo strawberry rhubarb thumbprint cookies!
  • With sweet-and-savory snacks, like with cheese on sourdough discard crackers or sliced baguette.


Now go enjoy your jam! We hope you all enjoy this recipe as much as we do. Please feel free to ask any questions and leave a review below!


Print

Strawberry Rhubarb Jam (No Pectin, Low Sugar, Can or Freeze)

A simple strawberry rhubarb jam, perfect for canning or the freezer. Even though it's made and made without packaged pectin, this jam is still delectably thick!
Course Breakfast, Jam, Preserved Food, Preserves
Keyword strawberry rhubarb freezer jam, strawberry rhubarb jam canning, strawberry rhubarb jam low sugar, strawberry rhubarb jam no pectin, strawberry rhubarb jam recipe
Prep Time 20 minutes
Cook Time 25 minutes
Maceration (Resting) Time 12 hours
Servings 6 half-pint jars

Equipment

  • Large mixing bowl
  • Large non-reactive pot
  • Canning pot (water bath)
  • Sterilized canning jars and lids
  • Jar lifter, canning funnel, etc
  • OR freezer-safe storage containers
  • Immersion blender (or blender) optional

Ingredients

  • 2 pounds rhubarb stalks*
  • 2 pounds fresh strawberries
  • 3 cups organic white cane sugar
  • 1/4 cup organic bottled lemon juice (do not use fresh-squeezed juice)
  • 1 tsp vanilla extract (or 1 whole vanilla bean) optional
  • 1 tsp fresh grated ginger (or 1/4 tsp dried ginger powder) optional

Instructions

  • Wash the strawberries and rhubarb well, and then cut them into small pieces no larger than 1/4-inch.
  • Add the cut strawberries and rhubarb into a large non-reactive mixing bowl, and then stir in the sugar. Mix thoroughly to combine.
  • Allow the fruit and sugar to sit (macerate) for several hours, overnight, or up to 24 hours for the best results. Refrigerate and cover the bowl if more than a few hours.
  • Prepare and sanitize all necessary canning equipment.
  • Combine macerated fruit with lemon juice in a large non-reactive pot. Add optional ginger and/or whole vanilla bean** now, but WAIT to add vanilla extra until the few minutes of cooking.
  • Bring to a rolling boil for couple of minutes, then reduce to a medium-high heat and cook uncovered at a vigorous boil for another 20 to 25 minutes, until the volume has reduced by at least one-third. The jam should significantly thicken around the 20 to 22 minute mark.
  • Stir frequently, including the bottom and sides of the pot to prevent sticking or burning (especially in the final 10 minutes).
  • Recommended: blend a portion of the jam to increase thickness. We like to keep it fairly chunky still though!

Canning Instructions

  • Transfer hot jam into hot sterilized canning jars. Fill to 1/4" head room in jar. Wipe rims and add lids (rings finger tight only).
  • Process in pre-heated boiling water canner per provided chart above for your elevation (e.g. 5 minutes for 0-1000 feet, 10 minutes for 1001-6000 feet – for pints or half pints)
  • Store sealed jars in a cool dark location (e.g. pantry or cellar) and use within one year for best quality. Once open, store unsealed jars in the refrigerator and use within one to two months.

Freezing Instructions

  • Allow the jam to cool slightly in the pot before transferring it into freezer-safe containers of choice. Leave at least 1/2" of headroom.
  • For the best results, allow the jam containers to fully cool in the refrigerator overnight before transferring to the freezer.
  • Frozen strawberry rhubarb jam will also stay good in the freezer for a year or longer, though the quality will start to degrade with time. Defrost in the refrigerator overnight, and use within one to two months of opening.

Notes

*Whole fruit can be weighed before prepping, assuming minimal trimming is done (e.g. removing just the strawberry leaves and base of the rhubarb stems). You can use more or less rhubarb or strawberries depending on what is available to you, as long as it equals 4 pounds of fresh fruit total (e.g. 2.5 pounds strawberries and 1.5 pounds rhubarb).
**To add a whole vanilla bean to this recipe, slice it down the middle, scoop out the inner seeds/flesh to add to the pot, and also add the outer pod to the pot – but remove the pod later before canning.


DeannaCat signature, keep on growing.

The post Simple Strawberry Rhubarb Jam Recipe (No Pectin, Can or Freezer) appeared first on Homestead and Chill.

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Posted by ALLi Editorial

Is your book marketing strategy helping you grow—or wasting your budget? In this episode of the Self-Publishing with ALLi Podcast, Dale L. Roberts talks with Emma Boyer, VP of Digital Operations at Written Word Media, about what truly drives successful book promotions. They explore why branding matters, how genre impacts performance, and why waiting to market your book might be the biggest mistake you make. Emma shares actionable strategies around email list building, pricing expectations, and leveraging promotions to boost visibility and connect with readers—whether you have one book or a full backlist.

The post The Truth About Book Promotions (and Why Authors Get It Wrong): Self-Publishing with ALLi Featuring Dale L. Roberts appeared first on The Self-Publishing Advice Center.

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Posted by Dan Holloway

I love following reading habits. They’re sociologically interesting and offer valuable insight for writers. The latest Circana BookScan report, which tracks what’s been selling in the United States, shows that dark romance continues to dominate reader interest in the first half of 2025.

The post Dark Romance Leads Book Sales; Scientists Develop Tool to Detect Poisoned Covers: Self-Publishing News with Dan Holloway appeared first on The Self-Publishing Advice Center.

[syndicated profile] selfpublishingadvice_feed

Posted by ALLi Editorial

Going local often provides the surest path to meaningful publicity. Standing in front of a library audience, chatting at a farmers’ market stall, or fielding questions on community radio transforms a distant byline into a neighbor readers can root for. That face‑to‑face connection sparks genuine word of mouth—the signed copy passed to a friend, the snapshot shared on local social media, the casual mention that “the author lives just down the road.”’

The post Going Local: Authors on the Payoffs and Pitfalls of Hometown Promotion appeared first on The Self-Publishing Advice Center.

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