(If you'd like to comment on this post or view any existing comments, please click on the purple COMMENTS word just below! I think, not just food bloggers, but bloggers in general, need to be very creative as far as how they present their content. So we thought, “Well, our venue has space for 50 more.” So we extended it and we capped it at 100, and it was amazing.We thought we would just do one, so now it’s grown into an event of more than 300 attendees.In 2009, when we hosted ours, Twitter was still was fairly new. So it took me awhile to figure out exactly how I was going to make a living cooking. You can do mile long zucchini pasta noodles from this thing, or curly fries. So in doing that, I pretty much have to do both sweet and savory, and these days I do some styling and recipe development both sweet and savory. to never endorse a product of any kind on Jane's Sweets & Baking Journal that I do not believe in.
It immediately sold out in less than a week.
It doesn’t require a mixer. It’s a whole other ball game. It’s a lot of bang for your buck.Back in the day, we were developing tools for bloggers to help them build traffic and SEO to their sites.
It’s really thinking like an editor and a marketer, rather than just a food blogger.Gosh, that’s a good question. Things could vary slightly depending on how warm your butter is or something like that, but your disasters are rare, right? And the same with Google Plus; I think we’ve just scratched the surface with the capabilities of Google Plus.As far as a blog, I think it is going to become more visual. I was working at different magazines, and I love working in magazine test kitchens because you’re really part of a team, and you’re all creating this food in this vision and under this brand name.I wanted to have a body of work that was mine, and that I could contribute to and that was 100% my voice.
I have a wide variety of likes when it comes to music, but when I’m baking, I want to dance around and have a good time in the kitchen. So measuring flour is important, temperatures are important. So that means any whim that I had I just was able to do it.I think people are more scared of baking than they need to be. But mostly, I was just cooking classic Japanese comfort dishes, or things that I already knew. Place zucchini and bread crumbs in a large bowl and mix together. There are so many inspiring bloggers out there. It’s not good for you, but it’s fun to make.The thing is the difference when you fry it and then eat it right out of the oil, toss it in sugar and then eat it. It’s so much more delicious than anything you can ever buy because it’s a timing thing. It’s thicker than a scallion and a little sweeter. So as soon as I knew that people needed jobs to keep afloat, I realized that dough was probably the way I should go. I went to a liberal arts college, and I studied Latin American studies, and Spanish Literature, and then I got a job after school in public television, and then worked for a different non-profit. But you can do it. I would say my most treasured items would be I have this antique teal-blue Pyrex bowl that belonged to my great-aunt Aggie who lived to be 102. And all of sudden, it’s like something snapped in my head where I had to have them. He was an executive at Both of us have a passion for food and cooking, and so for many years we thought, “Oh, wouldn’t it be great to someday start a company that’s all recipes, that’s smart as far as search, like a Google search, so you don’t have apple pie, apple pie, apple pie.”In 2005, we came up with the name Foodista and registered the domain and hired engineers to create software much like Google would pull in fair-to-use, free to use, recipe content algorithmically.For a few years, we were just a lights on, nobody’s home recipe database, just a little search field. It’s going to be hard to list them. Michigan style, with Montmorency cherries. . I did not like just sliced avocado in salad, crazy I know. So that’s one of my personal goals, but who knows.
It doesn’t require a mixer. Now I absolutely cannot get enough avocado in my life. And I learned that my family’s history was intertwined with spices in that fun way, so I wrote a lot about that.I had fun writing the intros that were all about spice history and my family history and having really personal head notes about my parents, and my brother, and things like that. . Fava-Bean Pasta Salad with Garlic-Scape Pesto. From Dorie Greenspan’s Baking Chez Moi. We eat a ton of fish.I would love to take credit for that, but that was completely my life partner and business partner, Barnaby Dorfman’s idea.