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I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.","avatar":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Denise Santoro Lincoln | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/denise-lincoln"},"megangordon":{"type":"authors","id":"5072","meta":{"index":"authors_1591205172","id":"5072","found":true},"name":"Megan Gordon","firstName":"Megan","lastName":"Gordon","slug":"megangordon","email":"meganjgordon@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.","avatar":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Megan Gordon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/megangordon"},"sarahhenry":{"type":"authors","id":"5125","meta":{"index":"authors_1591205172","id":"5125","found":true},"name":"Sarah Henry","firstName":"Sarah","lastName":"Henry","slug":"sarahhenry","email":"sarahhenry0509@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.","avatar":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twitter":"lettuceeatkale","facebook":"pages/Lettuce-Eat-Kale/239312194611","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Sarah Henry | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sarahhenry"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_42167":{"type":"posts","id":"bayareabites_42167","meta":{"index":"posts_1591205157","site":"bayareabites","id":"42167","score":null,"sort":[1335280974000]},"guestAuthors":[],"slug":"ripe-for-action-colorful-cookbook-encourages-cooking","title":"Ripe for Action: Colorful Cookbook Encourages Cooking","publishDate":1335280974,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-veg-fruit500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-veg-fruit500.jpg\" alt=\"fruit and vegetable banner. Photo: Paulette Phlipot\" title=\"fruit and vegetable banner. Photo: Paulette Phlipot\" width=\"502\" height=\"335\" class=\"alignnone size-full wp-image-42306\">\u003c/a>\u003cbr>\n\u003cem>A cornucopia of colorful chapters awaits the reader inside the pages of \u003cem>Ripe\u003c/em>, a cookbook collaboration between writer Cheryl Sternman Rule and photographer Paulette Phlipot. Photo: Paulette Phlipot\u003c/em>\u003c/p>\n\u003cp>One of the perks of being a food writer is that every few days or so a new cookbook lands on my doorstep. One of the burdens of being a food writer is that every few days or so a new cookbook lands on my doorstep.\u003c/p>\n\u003cp>Trust me: With these often unsolicited gifts comes guilt. There are the cookbooks that go straight in the bag destined for the public library sale. Sometimes a publicist doesn't know my work well enough to surmise that I'm unlikely to cover, say, the latest in cupcake trends, or 101 ways to cook with lard, or a weighty tome on D.I.Y. butchering. There are audiences for all these books -- and writers who want to cover them -- but they're just not for me.\u003c/p>\n\u003cp>Then there are the cookbooks destined to collect dust on a shelf piled high with many other food books, despite my best intentions. Some I won't ever open. Sad but true. Eventually, these books will make their way to the public library sale pile as well. Many others, of course, I will reference in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/24/blood-bones-bombshells/\">roundups\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2011/11/02/michael-pollan-new-food-rules-but-no-need-to-be-neurotic/\">profiles\u003c/a>, and \u003ca href=\"http://civileats.com/2010/09/30/vanessa-barrington-the-d-i-y-delicious-diva/\">reviews\u003c/a>. And yet, even with some of these cookbooks, including well-written prize-winners in the mix, I still may never make a single recipe from their pages. My bad.\u003c/p>\n\u003cp>And then there are the cookbooks that turn up on my front porch and I couldn't be more delighted to welcome them into my home like, well, a good friend. \u003cem>\u003ca href=\"http://ripecookbook.com/\">Ripe: A Fresh Colorful Approach to Fruits and Vegetables\u003c/a>\u003c/em> (Running Press, $25, 312 pages) is my kind of book. Not just because I write a blog with a pro-produce focus called \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a>. Not just because the author, \u003ca href=\"http://cherylsternmanrule.com/\">Cheryl Sternman Rule\u003c/a>, is one of the first friends I made in the food writing world when I switched to that beat three years ago. And not just because, when I -- a modest home cook -- flipped through the book's brightly-hued pages my first thought on many of those 75 recipes was: \"I can do that.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But there were, of course, people to interview, stories to write, and after-school schlepping to be done and still that color-saturated cookbook's recipes had not found their way into my kitchen. I did sit down one afternoon with a cup of tea -- and encourage others to follow suit -- and read it cover to cover. Granted, that's an unusual way to consume a cookbook, but Cheryl is a writer with a quirky turn of phrase and a pithy wit whose craft I admire. Consider: \"You can also boil artichokes whole, but then you'll need to deal with the choke after the fact, and the only thing worse than a hairy choke is a hot hairy choke, if you know what I mean.\" Bada-boom.\u003c/p>\n\u003cp>Also, it must be said, I had a deadline to profile Cheryl for her hometown paper, the \u003cem>\u003ca href=\"http://www.mercurynews.com/food-wine/ci_20357135/getting-fresh-ripe-author-cheryl-sternman-rule\">San Jose Mercury News\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-photog-cover-author.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-photog-cover-author.jpg\" alt=\"Photographer Paulette Phlipot, Ripe book cover, author Cheryl Sternman Rule\" title=\"Photographer Paulette Phlipot, Ripe book cover, author Cheryl Sternman Rule\" width=\"560\" height=\"212\" class=\"alignnone size-full wp-image-42253\">\u003c/a>\u003cbr>\n\u003cem>Photographer Paulette Phlipot (left) conceived of the concept for \u003cem>Ripe\u003c/em> (center) and convinced writer Cheryl Sternman Rule (right) to be her partner-in-crime on the cookbook.\u003c/em>\u003c/p>\n\u003cp>The book includes bite-sized essays showcasing Cheryl's signature style, familiar to many as the voice behind \u003ca href=\"http://5secondrule.typepad.com/\">5 Second Rule\u003c/a>, which recently won top honors from the \u003ca href=\"http://www.iacp.com/press/more/2012_winners_for_annual_iacp_awards\">International Association of Culinary Professionals\u003c/a> for outstanding culinary blog. Her partner in this produce lovefest, a cookbook arranged not by seasons or courses but rather grouped by color (with chapters titled red, orange, yellow, green, purple & blue, and white), is the award-winning photographer \u003ca href=\"http://p3images.com/\">Paulette Phlipot\u003c/a>, who gets credit for the book's chromatic concept. The pair met at an IACP conference in the Big Easy in 2008 where Phlipot flashed Sternman Rule her portfolio via iPhone, and Sternman Rule, a smart-phone virgin at the time, was instantly smitten.\u003c/p>\n\u003cp>Fast forward to a couple of weeks ago: Cheryl had a soiree at her home, where neighborhood friends and food writer pals from around the Bay came to celebrate the release of \u003cem>\u003ca href=\"http://www.amazon.com/Ripe-Colorful-Approach-Fruits-Vegetables/dp/0762440244/ref=sr_1_1?ie=UTF8&qid=1335221954&sr=8-1\">Ripe\u003c/a>\u003c/em>, out just four weeks, now in its third printing, and picked up by \u003ca href=\"http://www.anthropologie.com/anthro/category/books/home-books.jsp\">Anthropologie\u003c/a>, not too shabby for a first-time author. So I headed down to the Silicon Valley, home today, as Cheryl herself likes to say, \"to Google, Yahoo, Facebook, and me.\"\u003c/p>\n\u003cp>There's nothing like seeing someone in situ to get a more complete picture of her life. Here is Cheryl's kitchen where she makes all those artfully-photographed baked goods that feature on her blog like \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2011/03/chocolate-coconut-slice-and-bake-cookies.html\">Double Chocolate Coconut Slice and Bake Cookies\u003c/a>, \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2009/05/blueberry-corn-muffin-recipe.html\">Blueberry Corn Muffins\u003c/a>, and \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2008/06/bounty.html\">Raspberry-Cardamom Tart in a Cocoa Crust\u003c/a>. There is the grill where she tests recipes. Upstairs her office is piled with papers, downstairs the beaming author sports one of her \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2012/01/sur-la-table-apron-upgrade-apron-intervention.html\">vintage-inspired aprons\u003c/a>.\u003c/p>\n\u003cp>Scattered throughout her home that night: A rainbow assortment of food stations featuring matching tablecloths and bouquets bursting with colors corresponding to recipes from the chapters of her book. At the yellow station, for instance, guests could nosh on Corn with Cilantro-Lime Salt or Grilled Five-Spice Pineapple Kabobs and wash it down with Agave Meyer Lemonade -- leaded or sans spirits -- while a big bunch of sunflowers stood watch. Red gerber daisies kept the beets company, while elegant iris shared the spotlight with slices of Blueberry Nutmeg Cake.\u003c/p>\n\u003cp>I thought it was a brilliant move: Every morsel on offer that night came straight out of that color-coded cookbook. All those dishes tasted so finger-licking good I made a mental note then and there to get cracking on some of those recipes myself.\u003c/p>\n\u003cp>And I have. Lots of them. Cucumber Halloumi Salad with Licorice Notes (recipe below). \u003ca href=\"http://www.mercurynews.com/recipes/ci_20333548/recipe-avocado-tangerine-salsa\">Avocado Tangerine Salsa\u003c/a>. The aforementioned lemonade and the pineapple kabobs. Also the Carrot Soup with Garam Masala Cream (recipe follows too.)\u003c/p>\n\u003cp>On my to-do list: \u003ca href=\"http://www.mercurynews.com/recipes/ci_20336214/recipe-kumquat-arugula-salad-currant-walnut-vinaigrette\">Kumquat Arugula Salad\u003c/a>. \u003ca href=\"http://www.mercurynews.com/recipes/ci_20333630/recipe-warm-fava-shallot-couscous\">Warm Fava Shallot Couscous\u003c/a>. \u003ca href=\"http://www.seriouseats.com/2012/04/ripes-toasted-nori-edamame-with-garlic-chile-oil.html\">Toasted Nori Edamame with Garlic-Chili Oil\u003c/a>. As well as Shaved Chioggia Beet Salad with Mixed Citrus Vinaigrette, Apricot Frangipane Galette, Miso Tofu Bok Choy, \u003ca href=\"http://www.seriouseats.com/2012/04/ripes-eggplant-romesco-rigatoni.html\">Eggplant Romesco Rigatoni\u003c/a>, and Turnip and Yukon Gold Puree with Buttermilk and Chives.\u003c/p>\n\u003cp>Here's what I learned that night at her house: The girl -- who is appearing at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> in San Francisco this Thursday and at \u003ca href=\"http://cafarmersmkts.com/markets/category/blossom\">a farmers' market in San Jose\u003c/a> on Sunday -- has a serious thing for kumquats. These sharp, tart little beauties featured in a kick-arse drink, a Kumquart Sidecar (cognac + orange liqueur + fruit + ice + sugared rim), a salad, and a simple dessert with blueberries. While she clearly adores farmers' market finds, Cheryl also knows her way around a spice rack -- flavor pairings with herbs and spices make all the difference in many of her unfussy food ideas. For instance, it's those licorice notes -- toasted fennel seeds and tarragon -- that make that Cucumber Halloumi Salad sing. I've subsequently tweaked it some: The side morphs into a satisfying meal served over spring greens, with quartered falafel, and a tad more dressing. \u003c/p>\n\u003cp>Also: This food writer is going to keep surprising us with her ability to play with food, photography, and words. One to watch, read, and savor.\u003c/p>\n\u003cp>Recipes follow. Go make something simple, colorful, and ripe to jazz up tonight's dinner. Enjoy.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Cucumber Halloumi Salad with Licorice Notes\u003c/strong>\u003cbr>\nToasted fennel seeds and abundant fresh tarragon lend a licorice-y backdrop to this unique salad, which pairs cucumbers with seared Halloumi, a Cypriot cheese that can be browned or grilled without melting. You’ll find the interplay of textures, flavors, and temperatures irresistible.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Cucumber-Halloumi-Salad500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Cucumber-Halloumi-Salad400.jpg\" alt=\"Cucumber Halloumi Salad with Licorice Notes. Photo: Paulette Phlipot\" title=\"Cucumber Halloumi Salad with Licorice Notes. Photo: Paulette Phlipot\" width=\"400\" height=\"602\" class=\"alignnone size-full wp-image-42295\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 teaspoons fennel seeds\u003cbr>\n4 (1⁄2-inch-thick or 1.25cm-thick) slices Halloumi cheese, blotted dry\u003cbr>\n1 tablespoon extra-virgin olive oil\u003cbr>\n2 teaspoons sherry vinegar\u003cbr>\n1⁄2 medium garlic clove, smashed and minced\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n1 English cucumber, unpeeled, halved lengthwise\u003cbr>\n1⁄4 cup (10g) loosely packed chopped fresh tarragon leaves\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small, dry nonstick skillet, toast the fennel seeds over medium heat, shaking the skillet a few times, until fragrant, 2 to 3 minutes. Transfer to a small dish. Crank the heat to medium high, add the Halloumi, and brown on both sides, turning once, about 4 minutes total. Set aside to cool slightly.\u003c/p>\n\u003cp>Whisk the oil, vinegar, and garlic in a medium serving bowl. Season with salt and pepper.\u003c/p>\n\u003cp>Run a small spoon (a serrated grapefruit spoon works well) along the length of each cucumber half, making a tunnel and scraping out the seedless membrane. Slice the cucumber into 1/2-inch-thick (1.25 cm) half-moons. Add to the vinaigrette along with the tarragon and toasted fennel seeds. Tear the cheese into irregular pieces and toss on top.\u003c/p>\n\u003cp>Toss gently to coat. Adjust seasonings to taste, and serve immediately.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Carrot Soup with Garam Masala Cream\u003c/strong>\u003cbr>\nHere’s a creamy soup with a gentle kick from the spice mix garam masala, a warming combo of coriander, cumin, cinnamon, clove, pepper, bay, and several other spices. You’ll find it in any Indian market.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Carrot-Soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Carrot-Soup560a.jpg\" alt=\"Carrot Soup with Garam Masala Cream. Photo: Paulette Phlipot\" title=\"Carrot Soup with Garam Masala Cream. Photo: Paulette Phlipot\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-42297\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Serves 6\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1⁄4 cup (60ml) olive oil\u003cbr>\n3⁄4 cup (120g) diced yellow onion\u003cbr>\n4 to 6 medium carrots (about 1 1⁄2 pounds, or 680g), peeled, quartered lengthwise, and roughly chopped\u003cbr>\n1 small yam (about 7 ounces, or 198g), peeled and diced\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n3⁄4 teaspoon garam masala, divided\u003cbr>\n3 cups (725ml) vegetable stock\u003cbr>\n2 teaspoons fresh lime juice, or to taste\u003cbr>\n2 tablespoons sour cream, plus additional for garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nHeat the oil in a large soup pot over medium heat. Add the onion, carrots, yam, 1 teaspoon salt, 1⁄4 teaspoon pepper, and 1⁄2 teaspoon of the garam masala. Cook for about 15 minutes, stirring frequently.\u003c/p>\n\u003cp>Add the stock and 1 cup cold water and raise the heat to high. Bring the soup to a boil, then reduce the heat to a simmer, partially cover, and simmer until the vegetables are tender, about 15 minutes. Remove from the heat.\u003c/p>\n\u003cp>If you have an immersion blender, use it to purée the soup. (Otherwise, allow it to cool slightly and then purée it in batches using a traditional blender. Return the soup to the pot.) Season with the lime juice, to taste, and adjust the salt and pepper.\u003c/p>\n\u003cp>Mix the sour cream and the remaining 1⁄4 teaspoon garam masala in a small bowl. Swirl into the soup. Serve hot, garnished with additional sour cream, if desired.\u003c/p>\n\u003cp>\u003cem>Recipes reprinted with permission from RIPE © 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Book Group.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Photography © 2012 by Paulette Phlipot.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Event Details:\u003c/strong>\u003c/p>\n\u003cp>Cheryl Sternman Rule reads from and signs copies of \u003cem>Ripe\u003c/em>:\u003cbr>\nThursday, April 26, \u003ca href=\"http://omnivorebooks.com/\">Omnivore Books\u003c/a>, 6 p.m.\u003cbr>\n3885A Cesar Chavez Street\u003cbr>\nSan Francisco \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sunday April 29, \u003ca href=\"http://cafarmersmkts.com/markets/category/blossom\">Blossom Hill Farmers' Market\u003c/a>, 10 a.m.\u003cbr>\nPrinceton Plaza Mall, 1375 Blossom Hill Road\u003cbr>\nSan Jose\u003c/p>\n\n","blocks":[],"excerpt":"Sarah Henry finds many new produce-centric hits among the recipes in the cookbook Ripe: A Fresh, Colorful Approach to Fruits and Vegetables by local Cheryl Sternman Rule.","status":"publish","parent":0,"modified":1335302309,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":41,"wordCount":1867},"headData":{"title":"Ripe for Action: Colorful Cookbook Encourages Cooking | KQED","description":"Sarah Henry finds many new produce-centric hits among the recipes in the cookbook Ripe: A Fresh, Colorful Approach to Fruits and Vegetables by local Cheryl Sternman Rule.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ripe for Action: Colorful Cookbook Encourages Cooking","datePublished":"2012-04-24T15:22:54.000Z","dateModified":"2012-04-24T21:18:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"42167 http://blogs.kqed.org/bayareabites/?p=42167","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/04/24/ripe-for-action-colorful-cookbook-encourages-cooking/","disqusTitle":"Ripe for Action: Colorful Cookbook Encourages Cooking","path":"/bayareabites/42167/ripe-for-action-colorful-cookbook-encourages-cooking","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-veg-fruit500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-veg-fruit500.jpg\" alt=\"fruit and vegetable banner. Photo: Paulette Phlipot\" title=\"fruit and vegetable banner. Photo: Paulette Phlipot\" width=\"502\" height=\"335\" class=\"alignnone size-full wp-image-42306\">\u003c/a>\u003cbr>\n\u003cem>A cornucopia of colorful chapters awaits the reader inside the pages of \u003cem>Ripe\u003c/em>, a cookbook collaboration between writer Cheryl Sternman Rule and photographer Paulette Phlipot. Photo: Paulette Phlipot\u003c/em>\u003c/p>\n\u003cp>One of the perks of being a food writer is that every few days or so a new cookbook lands on my doorstep. One of the burdens of being a food writer is that every few days or so a new cookbook lands on my doorstep.\u003c/p>\n\u003cp>Trust me: With these often unsolicited gifts comes guilt. There are the cookbooks that go straight in the bag destined for the public library sale. Sometimes a publicist doesn't know my work well enough to surmise that I'm unlikely to cover, say, the latest in cupcake trends, or 101 ways to cook with lard, or a weighty tome on D.I.Y. butchering. There are audiences for all these books -- and writers who want to cover them -- but they're just not for me.\u003c/p>\n\u003cp>Then there are the cookbooks destined to collect dust on a shelf piled high with many other food books, despite my best intentions. Some I won't ever open. Sad but true. Eventually, these books will make their way to the public library sale pile as well. Many others, of course, I will reference in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/24/blood-bones-bombshells/\">roundups\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2011/11/02/michael-pollan-new-food-rules-but-no-need-to-be-neurotic/\">profiles\u003c/a>, and \u003ca href=\"http://civileats.com/2010/09/30/vanessa-barrington-the-d-i-y-delicious-diva/\">reviews\u003c/a>. And yet, even with some of these cookbooks, including well-written prize-winners in the mix, I still may never make a single recipe from their pages. My bad.\u003c/p>\n\u003cp>And then there are the cookbooks that turn up on my front porch and I couldn't be more delighted to welcome them into my home like, well, a good friend. \u003cem>\u003ca href=\"http://ripecookbook.com/\">Ripe: A Fresh Colorful Approach to Fruits and Vegetables\u003c/a>\u003c/em> (Running Press, $25, 312 pages) is my kind of book. Not just because I write a blog with a pro-produce focus called \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a>. Not just because the author, \u003ca href=\"http://cherylsternmanrule.com/\">Cheryl Sternman Rule\u003c/a>, is one of the first friends I made in the food writing world when I switched to that beat three years ago. And not just because, when I -- a modest home cook -- flipped through the book's brightly-hued pages my first thought on many of those 75 recipes was: \"I can do that.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But there were, of course, people to interview, stories to write, and after-school schlepping to be done and still that color-saturated cookbook's recipes had not found their way into my kitchen. I did sit down one afternoon with a cup of tea -- and encourage others to follow suit -- and read it cover to cover. Granted, that's an unusual way to consume a cookbook, but Cheryl is a writer with a quirky turn of phrase and a pithy wit whose craft I admire. Consider: \"You can also boil artichokes whole, but then you'll need to deal with the choke after the fact, and the only thing worse than a hairy choke is a hot hairy choke, if you know what I mean.\" Bada-boom.\u003c/p>\n\u003cp>Also, it must be said, I had a deadline to profile Cheryl for her hometown paper, the \u003cem>\u003ca href=\"http://www.mercurynews.com/food-wine/ci_20357135/getting-fresh-ripe-author-cheryl-sternman-rule\">San Jose Mercury News\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-photog-cover-author.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-photog-cover-author.jpg\" alt=\"Photographer Paulette Phlipot, Ripe book cover, author Cheryl Sternman Rule\" title=\"Photographer Paulette Phlipot, Ripe book cover, author Cheryl Sternman Rule\" width=\"560\" height=\"212\" class=\"alignnone size-full wp-image-42253\">\u003c/a>\u003cbr>\n\u003cem>Photographer Paulette Phlipot (left) conceived of the concept for \u003cem>Ripe\u003c/em> (center) and convinced writer Cheryl Sternman Rule (right) to be her partner-in-crime on the cookbook.\u003c/em>\u003c/p>\n\u003cp>The book includes bite-sized essays showcasing Cheryl's signature style, familiar to many as the voice behind \u003ca href=\"http://5secondrule.typepad.com/\">5 Second Rule\u003c/a>, which recently won top honors from the \u003ca href=\"http://www.iacp.com/press/more/2012_winners_for_annual_iacp_awards\">International Association of Culinary Professionals\u003c/a> for outstanding culinary blog. Her partner in this produce lovefest, a cookbook arranged not by seasons or courses but rather grouped by color (with chapters titled red, orange, yellow, green, purple & blue, and white), is the award-winning photographer \u003ca href=\"http://p3images.com/\">Paulette Phlipot\u003c/a>, who gets credit for the book's chromatic concept. The pair met at an IACP conference in the Big Easy in 2008 where Phlipot flashed Sternman Rule her portfolio via iPhone, and Sternman Rule, a smart-phone virgin at the time, was instantly smitten.\u003c/p>\n\u003cp>Fast forward to a couple of weeks ago: Cheryl had a soiree at her home, where neighborhood friends and food writer pals from around the Bay came to celebrate the release of \u003cem>\u003ca href=\"http://www.amazon.com/Ripe-Colorful-Approach-Fruits-Vegetables/dp/0762440244/ref=sr_1_1?ie=UTF8&qid=1335221954&sr=8-1\">Ripe\u003c/a>\u003c/em>, out just four weeks, now in its third printing, and picked up by \u003ca href=\"http://www.anthropologie.com/anthro/category/books/home-books.jsp\">Anthropologie\u003c/a>, not too shabby for a first-time author. So I headed down to the Silicon Valley, home today, as Cheryl herself likes to say, \"to Google, Yahoo, Facebook, and me.\"\u003c/p>\n\u003cp>There's nothing like seeing someone in situ to get a more complete picture of her life. Here is Cheryl's kitchen where she makes all those artfully-photographed baked goods that feature on her blog like \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2011/03/chocolate-coconut-slice-and-bake-cookies.html\">Double Chocolate Coconut Slice and Bake Cookies\u003c/a>, \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2009/05/blueberry-corn-muffin-recipe.html\">Blueberry Corn Muffins\u003c/a>, and \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2008/06/bounty.html\">Raspberry-Cardamom Tart in a Cocoa Crust\u003c/a>. There is the grill where she tests recipes. Upstairs her office is piled with papers, downstairs the beaming author sports one of her \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2012/01/sur-la-table-apron-upgrade-apron-intervention.html\">vintage-inspired aprons\u003c/a>.\u003c/p>\n\u003cp>Scattered throughout her home that night: A rainbow assortment of food stations featuring matching tablecloths and bouquets bursting with colors corresponding to recipes from the chapters of her book. At the yellow station, for instance, guests could nosh on Corn with Cilantro-Lime Salt or Grilled Five-Spice Pineapple Kabobs and wash it down with Agave Meyer Lemonade -- leaded or sans spirits -- while a big bunch of sunflowers stood watch. Red gerber daisies kept the beets company, while elegant iris shared the spotlight with slices of Blueberry Nutmeg Cake.\u003c/p>\n\u003cp>I thought it was a brilliant move: Every morsel on offer that night came straight out of that color-coded cookbook. All those dishes tasted so finger-licking good I made a mental note then and there to get cracking on some of those recipes myself.\u003c/p>\n\u003cp>And I have. Lots of them. Cucumber Halloumi Salad with Licorice Notes (recipe below). \u003ca href=\"http://www.mercurynews.com/recipes/ci_20333548/recipe-avocado-tangerine-salsa\">Avocado Tangerine Salsa\u003c/a>. The aforementioned lemonade and the pineapple kabobs. Also the Carrot Soup with Garam Masala Cream (recipe follows too.)\u003c/p>\n\u003cp>On my to-do list: \u003ca href=\"http://www.mercurynews.com/recipes/ci_20336214/recipe-kumquat-arugula-salad-currant-walnut-vinaigrette\">Kumquat Arugula Salad\u003c/a>. \u003ca href=\"http://www.mercurynews.com/recipes/ci_20333630/recipe-warm-fava-shallot-couscous\">Warm Fava Shallot Couscous\u003c/a>. \u003ca href=\"http://www.seriouseats.com/2012/04/ripes-toasted-nori-edamame-with-garlic-chile-oil.html\">Toasted Nori Edamame with Garlic-Chili Oil\u003c/a>. As well as Shaved Chioggia Beet Salad with Mixed Citrus Vinaigrette, Apricot Frangipane Galette, Miso Tofu Bok Choy, \u003ca href=\"http://www.seriouseats.com/2012/04/ripes-eggplant-romesco-rigatoni.html\">Eggplant Romesco Rigatoni\u003c/a>, and Turnip and Yukon Gold Puree with Buttermilk and Chives.\u003c/p>\n\u003cp>Here's what I learned that night at her house: The girl -- who is appearing at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> in San Francisco this Thursday and at \u003ca href=\"http://cafarmersmkts.com/markets/category/blossom\">a farmers' market in San Jose\u003c/a> on Sunday -- has a serious thing for kumquats. These sharp, tart little beauties featured in a kick-arse drink, a Kumquart Sidecar (cognac + orange liqueur + fruit + ice + sugared rim), a salad, and a simple dessert with blueberries. While she clearly adores farmers' market finds, Cheryl also knows her way around a spice rack -- flavor pairings with herbs and spices make all the difference in many of her unfussy food ideas. For instance, it's those licorice notes -- toasted fennel seeds and tarragon -- that make that Cucumber Halloumi Salad sing. I've subsequently tweaked it some: The side morphs into a satisfying meal served over spring greens, with quartered falafel, and a tad more dressing. \u003c/p>\n\u003cp>Also: This food writer is going to keep surprising us with her ability to play with food, photography, and words. One to watch, read, and savor.\u003c/p>\n\u003cp>Recipes follow. Go make something simple, colorful, and ripe to jazz up tonight's dinner. Enjoy.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Cucumber Halloumi Salad with Licorice Notes\u003c/strong>\u003cbr>\nToasted fennel seeds and abundant fresh tarragon lend a licorice-y backdrop to this unique salad, which pairs cucumbers with seared Halloumi, a Cypriot cheese that can be browned or grilled without melting. You’ll find the interplay of textures, flavors, and temperatures irresistible.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Cucumber-Halloumi-Salad500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Cucumber-Halloumi-Salad400.jpg\" alt=\"Cucumber Halloumi Salad with Licorice Notes. Photo: Paulette Phlipot\" title=\"Cucumber Halloumi Salad with Licorice Notes. Photo: Paulette Phlipot\" width=\"400\" height=\"602\" class=\"alignnone size-full wp-image-42295\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 teaspoons fennel seeds\u003cbr>\n4 (1⁄2-inch-thick or 1.25cm-thick) slices Halloumi cheese, blotted dry\u003cbr>\n1 tablespoon extra-virgin olive oil\u003cbr>\n2 teaspoons sherry vinegar\u003cbr>\n1⁄2 medium garlic clove, smashed and minced\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n1 English cucumber, unpeeled, halved lengthwise\u003cbr>\n1⁄4 cup (10g) loosely packed chopped fresh tarragon leaves\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small, dry nonstick skillet, toast the fennel seeds over medium heat, shaking the skillet a few times, until fragrant, 2 to 3 minutes. Transfer to a small dish. Crank the heat to medium high, add the Halloumi, and brown on both sides, turning once, about 4 minutes total. Set aside to cool slightly.\u003c/p>\n\u003cp>Whisk the oil, vinegar, and garlic in a medium serving bowl. Season with salt and pepper.\u003c/p>\n\u003cp>Run a small spoon (a serrated grapefruit spoon works well) along the length of each cucumber half, making a tunnel and scraping out the seedless membrane. Slice the cucumber into 1/2-inch-thick (1.25 cm) half-moons. Add to the vinaigrette along with the tarragon and toasted fennel seeds. Tear the cheese into irregular pieces and toss on top.\u003c/p>\n\u003cp>Toss gently to coat. Adjust seasonings to taste, and serve immediately.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Carrot Soup with Garam Masala Cream\u003c/strong>\u003cbr>\nHere’s a creamy soup with a gentle kick from the spice mix garam masala, a warming combo of coriander, cumin, cinnamon, clove, pepper, bay, and several other spices. You’ll find it in any Indian market.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Carrot-Soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Carrot-Soup560a.jpg\" alt=\"Carrot Soup with Garam Masala Cream. Photo: Paulette Phlipot\" title=\"Carrot Soup with Garam Masala Cream. Photo: Paulette Phlipot\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-42297\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Serves 6\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1⁄4 cup (60ml) olive oil\u003cbr>\n3⁄4 cup (120g) diced yellow onion\u003cbr>\n4 to 6 medium carrots (about 1 1⁄2 pounds, or 680g), peeled, quartered lengthwise, and roughly chopped\u003cbr>\n1 small yam (about 7 ounces, or 198g), peeled and diced\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n3⁄4 teaspoon garam masala, divided\u003cbr>\n3 cups (725ml) vegetable stock\u003cbr>\n2 teaspoons fresh lime juice, or to taste\u003cbr>\n2 tablespoons sour cream, plus additional for garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nHeat the oil in a large soup pot over medium heat. Add the onion, carrots, yam, 1 teaspoon salt, 1⁄4 teaspoon pepper, and 1⁄2 teaspoon of the garam masala. Cook for about 15 minutes, stirring frequently.\u003c/p>\n\u003cp>Add the stock and 1 cup cold water and raise the heat to high. Bring the soup to a boil, then reduce the heat to a simmer, partially cover, and simmer until the vegetables are tender, about 15 minutes. Remove from the heat.\u003c/p>\n\u003cp>If you have an immersion blender, use it to purée the soup. (Otherwise, allow it to cool slightly and then purée it in batches using a traditional blender. Return the soup to the pot.) Season with the lime juice, to taste, and adjust the salt and pepper.\u003c/p>\n\u003cp>Mix the sour cream and the remaining 1⁄4 teaspoon garam masala in a small bowl. Swirl into the soup. Serve hot, garnished with additional sour cream, if desired.\u003c/p>\n\u003cp>\u003cem>Recipes reprinted with permission from RIPE © 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Book Group.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Photography © 2012 by Paulette Phlipot.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Event Details:\u003c/strong>\u003c/p>\n\u003cp>Cheryl Sternman Rule reads from and signs copies of \u003cem>Ripe\u003c/em>:\u003cbr>\nThursday, April 26, \u003ca href=\"http://omnivorebooks.com/\">Omnivore Books\u003c/a>, 6 p.m.\u003cbr>\n3885A Cesar Chavez Street\u003cbr>\nSan Francisco \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sunday April 29, \u003ca href=\"http://cafarmersmkts.com/markets/category/blossom\">Blossom Hill Farmers' Market\u003c/a>, 10 a.m.\u003cbr>\nPrinceton Plaza Mall, 1375 Blossom Hill Road\u003cbr>\nSan Jose\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/42167/ripe-for-action-colorful-cookbook-encourages-cooking","authors":["5125"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_588","bayareabites_95","bayareabites_1865","bayareabites_1245","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_10351","bayareabites_14758","bayareabites_3891","bayareabites_960","bayareabites_770","bayareabites_3612","bayareabites_10355","bayareabites_10356","bayareabites_2400","bayareabites_10352","bayareabites_14738","bayareabites_10353","bayareabites_200"],"featImg":"bayareabites_42306","label":"bayareabites"},"bayareabites_27706":{"type":"posts","id":"bayareabites_27706","meta":{"index":"posts_1591205157","site":"bayareabites","id":"27706","score":null,"sort":[1305903603000]},"guestAuthors":[],"slug":"so-you-want-to-be-a-successful-food-blogger-heres-how","title":"So You Want to be a Successful Food Blogger? Here's How.","publishDate":1305903603,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Now that I have your attention, let me start by saying that \"success\" in food blogging terms can be measured in many ways.\u003c/p>\n\u003cp>Some see success in terms of traffic in the millions, others in an audience of two. (Hi mom, thanks for finding my \"blob.\" True story over at \u003ca href=\"http://rabbitfoodrocks.blogspot.com/2011/05/mothers-day-recognizing-moms-who.html\">Rabbit Food Rocks\u003c/a>.) Some want to turn their cyberventures into cookbook or cooking shows. Still others eschew all the talk of numbers (both dollars and page counts) and firmly believe that success can be measured in building a bona fide community that keeps coming back for well-written words, known in the blog biz as (wince alert) content.\u003c/p>\n\u003cp>\u003ca href=\"http://thepioneerwoman.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pioneer-woman400devildog-300x274.jpg\" alt=\"Pioneer Woman\" title=\"Pioneer Woman\" width=\"300\" height=\"274\" class=\"alignleft size-medium wp-image-27781\">\u003c/a>Then there are the rock stars of the food blogging establishment, peeps like Ree Drummond who writes under the persona \u003ca href=\"http://thepioneerwoman.com/\">The Pioneer Woman\u003c/a>. Check out her impressive stats, courtesy of a recent \u003ca href=\"http://www.newyorker.com/reporting/2011/05/09/110509fa_fact_fortini\">\u003cem>New Yorker\u003c/em>\u003c/a> profile: 23.3 million page views per month, 4.4 million unique visitors, a new memoir, \u003ca href=\"http://www.amazon.com/Pioneer-Woman-Black-Tractor-Wheels/dp/0061997161\">\u003cem>The Pioneer Woman: Black Heels to Tractor Wheels–A Love Story\u003c/em>\u003c/a>, a bestselling cookbook, ad revenue for 2010 at the cool one million mark and counting, oh, and a movie deal, with Reese Witherspoon signed on to star. All this for a gal who chronicles the minutiae of everyday life on an Oklahoma cattle ranch, where she home schools four kids, cooks, and dishes about cleaning out her closet.\u003c/p>\n\u003cp>Curious about this medium and the food folks who thrive in blogland, I've attended my fair share of blogging meet ups in the past couple of years, including \u003ca href=\"http://www.blogher.com/blogher-topics/blogherconferences/blogherfood2011\">BlogHerFood\u003c/a>, \u003ca href=\"http://www.foodista.com/ifbc2011/node/12\">International Food Blogger Conference\u003c/a>, and, most recently, \u003ca href=\"http://campblogaway.com/\">Camp Blogaway\u003c/a>, the second annual sleepover for food bloggers held in the San Bernardino mountains in Southern California. I've also sat in on blogging panels at conferences that include old-media scribes such as the \u003ca href=\"http://www.iacp.com/displaycommon.cfm?an=1&subarticlenbr=921\">International Association of Culinary Professionals\u003c/a> and the \u003ca href=\"http://www.greenbrier.com/event-detail/Symposium-for-Professional-Foodwriters.aspx\">Symposium for Professional Food Writers\u003c/a>.\u003c/p>\n\u003cp>What I'm struck by at these sessions is how much the attendees are looking for the keys to success in cyberland. It reminds me of a time, not so long ago, when new writers would pepper panelists at journalism conventions for the one right way to write a pitch letter to break into print magazines, as if starting with \"Hi Joe,\" \"Dear Mr. Yonan\" or \"Yo \u003ca href=\"http://www.joeyonan.com/p/about-me.html\">Joe Yonan\u003c/a>\" could make the crucial difference between landing a freelance assignment and getting overlooked.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, there are missteps best avoided (if you spell an editor's name wrong you're likely sunk). But the truth is while talent and ideas count, so does experience, connections, timing, and, frankly, a bit of luck. I feel similarly about how things shake out in the food writing world on the Internet.\u003c/p>\n\u003cp>That said, I offer up five key ingredients gleaned from these long weekend food blogging bashes that may help pave the way to success in the blogosphere, however you define that term. And, thanks for asking, I think I'd choose \u003ca href=\"http://en.wikipedia.org/wiki/Cate_Blanchett\">Cate Blanchett\u003c/a> to play me.\u003c/p>\n\u003cp>\u003cstrong>5 Keys to Food Blogging Success\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.joythebaker.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/joythebaker400-300x247.jpg\" alt=\"Joy the Baker\" title=\"Joy the Baker \" width=\"300\" height=\"247\" class=\"alignleft size-medium wp-image-27779\">\u003c/a>\u003cstrong>Tell stories:\u003c/strong> Might seem obvious, but having something to say and telling it in an informative and entertaining way is crucial. And, as bloggers like Camp Blogaway keynote speaker Joy Wilson of \u003ca href=\"http://www.joythebaker.com/\">Joy the Baker\u003c/a> exemplifies, it need not be on weighty matters. She writes frequently about the antics of her cat and in two short years saw her readers jump from around 32 to 2 million. (It doesn't hurt that she bakes mouth-watering treats and takes stunning snaps, too, see my next point.)\u003c/p>\n\u003cp>I'm partial to the prose dispensed by pals Cheryl Sternman Rule (\u003ca href=\"http://www.5secondrule.typepad.com/\">5 Second Rule\u003c/a>), Molly Watson (\u003ca href=\"http://www.thedinnerfiles.com/\">The Dinner Files\u003c/a>) and -- rock star alert -- Molly Wizenberg (\u003ca href=\"http://orangette.blogspot.com/\">Orangette\u003c/a>, but then savvy blog readers knew that already, right?) Consistently well-crafted tales told with wit and wisdom, typically just once a week, from each of these gals. Newsflash peeps: Pumping out blog copy every day doesn't necessarily make for a great read. Oh, and I'm a food policy wonkette at heart so I read \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a> pretty consistently too.\u003c/p>\n\u003cp>And, here's an interesting tidbit: You know how food blogs are largely about food and frequently contain recipes? Duh. Here's what I've heard confessed recently at these soirees: Many readers gush about being a huge fan of blogger XX, while at the same time confessing to have never, ever, made a single recipe on their site. Wow. Who knew? And what to make of that fact?\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.tastespotting.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/tastespotting400-300x215.jpg\" alt=\"tastespotting\" title=\"tastespotting\" width=\"300\" height=\"215\" class=\"alignleft size-medium wp-image-27776\">\u003c/a>\u003cstrong>Take pretty pictures:\u003c/strong> It’s not enough to have something to say. Food bloggers need to be food photographers and stylists too. I'm no fan of the term food porn, but I get it, and I like a beautiful image of something scrumptious as much as the next voyeur. Judging by the popularity of such sites as \u003ca href=\"http://www.tastespotting.com/\">TasteSpotting\u003c/a> and \u003ca href=\"http://foodgawker.com/\">foodgawker\u003c/a>, I'm not alone. Every blogging conference includes panels on how to perfect your happy snaps. Locally, Heidi Swanson at \u003ca href=\"http://www.101cookbooks.com/\">101 Cookbooks\u003c/a> gets props for her photography; check out BAB contributor Megan Gordon’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/13/5-beautifully-photographed-food-blogs/\">5 Beautifully Photographed Food Blogs\u003c/a> post or \u003ca href=\"http://www.saveur.com/article/Kitchen/2011-SAVEUR-Best-Food-Blog-Awards-Winners\">Saveur‘s recent top picks of pics\u003c/a> for more. Speaking of rock stars, at Camp Blogaway there was much twittering (both in the new and old sense of that word) about the appearance of \u003ca href=\"http://articles.latimes.com/2011/mar/31/food/la-fo-0331-sarah-gim-tastespotting-20110331\">Sarah Gim\u003c/a>, founder of TasteSpotting, who seems like a perfectly pleasant person to this visually-challenged photog but was treated like royalty by many of the way more camera-savvy scribes at this event. Clearly, image matters in this medium. Get a pic on TasteSpotting, considered the gold standard of food porn sites, and watch that traffic climb.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://5secondrule.typepad.com/my_weblog/2011/05/oat-cakes-recipe-super-natural-everyday.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/5secondrule-300x286.jpg\" alt=\"5 second rule\" title=\"5 second rule\" width=\"300\" height=\"286\" class=\"alignleft size-medium wp-image-27777\">\u003c/a>\u003cstrong>Build a genuine community:\u003c/strong> A well-received panel addressing this very subject occurred at the recent Camp Blogaway, co-presented by my role model in this matter, the consistently generous \u003ca href=\"http://twitter.com/#!/sternmanrule\">Cheryl Sternman Rule\u003c/a>, and the similarly welcoming Susan Russo of \u003ca href=\"http://foodblogga.blogspot.com/\">FoodBlogga\u003c/a>. In a nutshell: Think about your readers, only promote products you truly value, reach out to new readers and bloggers, champion others, and say thank you. Susan talked about paying it forward and building an authentic following beyond cyberspace (clue: in the real world). Cheryl walks her talk; for a taste, \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2011/05/oat-cakes-recipe-super-natural-everyday.html#comment-6a00e552049b248833014e8838d608970d\">try this bite\u003c/a>. My favorite take away from their talk: \"Measure your success not in clicks or traffic, but in how well your blog fulfills your personal and professional objectives. Most of all, be kind to yourself.\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.davidlebovitz.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/davidlebovitz400-300x249.jpg\" alt=\"David Lebovitz\" title=\"David Lebovitz\" width=\"300\" height=\"249\" class=\"alignleft size-medium wp-image-27778\">\u003c/a>\u003cstrong>Be a man:\u003c/strong> Okay, before all the guys start rolling their eyes here, let me say this: I'm no man hater. I'm a daddy’s girl who adored growing up with four boisterous brothers. I was married to a man for a very long time and we remain firm friends in the Ellen Barkin-Gabriel Byrne kind of way (versus the Ellen Barkin-Ronald Perelman way. No idea what I’m talking about? Take a little pit stop through this \u003ca href=\"http://www.nytimes.com/2011/04/24/magazine/mag-24barkin-t.html?_r=1\">\u003cem>New York Times Magazine\u003c/em>\u003c/a> piece on same and then come back here.) My only child hails from planet XY. Some of my best friends are men…you know where this is going.\u003c/p>\n\u003cp>Got no issue with the other sex. And yet: Why is it in the blogosphere and at these food writing affairs, which, let's face it, are afloat in a sea of estrogen, do so many men seem to be disproportionately represented in the ranks of speakers and award winners? I'm \u003ca href=\"http://diannej.com/blog/2010/03/who-qualifies-as-a-beard-finalist-and-what-they-wrote/\">not the only one who notices\u003c/a>. I can only surmise that they simply stand out in an overwhelmingly female field. In true rock star fashion, like Sting, they need only one name to be recognized. Think: \u003ca href=\"http://www.davidlebovitz.com/\">Lebovitz\u003c/a>, \u003ca href=\"http://leitesculinaria.com/\">Leite\u003c/a> and \u003ca href=\"http://ruhlman.com/\">Ruhlman\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.sippitysup.com/campblogaway-movie\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/camp-blogaway300.jpg\" alt=\"Camp Blogaway. Video by Sippity Sup\" title=\"Camp Blogaway. Video by Sippity Sup\" width=\"300\" height=\"208\" class=\"alignleft size-full wp-image-27817\">\u003c/a>\u003cstrong>Keep current with social media:\u003c/strong> \u003ca href=\"http://twitter.com/\">Twitter\u003c/a> is the new Facebook. \u003ca href=\"http://www.stumbleupon.com/\">StumbleUpon\u003c/a> is the new Digg. Video is the new photo. That's right: It's not enough to take fab photos. You have to shoot and edit your own mini-movies now too, another take away from Camp Blogaway, a fact that was echoed at the \u003ca href=\"http://www.asja.org/wc/2011/\">American Society of Journalists and Authors\u003c/a> conference in New York the same weekend, according to food writer friends who attended that event. To which I can only say: Shoot me now.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Speaking of that ASJA conference, the other take-home advice that stood out to me on the Monday morning I scanned email messages coming out of that meeting: Don't let blogging get in the way of your real work. Go figure.\u003cbr clear=\"all\">\u003c/p>\n\n","blocks":[],"excerpt":"Food blogs are a dime a dozen in cyberspace. Find out how to stand out from the pack.","status":"publish","parent":0,"modified":1530684938,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1414},"headData":{"title":"So You Want to be a Successful Food Blogger? Here's How. | KQED","description":"Food blogs are a dime a dozen in cyberspace. Find out how to stand out from the pack.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"So You Want to be a Successful Food Blogger? Here's How.","datePublished":"2011-05-20T15:00:03.000Z","dateModified":"2018-07-04T06:15:38.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"27706 http://blogs.kqed.org/bayareabites/?p=27706","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/05/20/so-you-want-to-be-a-successful-food-blogger-heres-how/","disqusTitle":"So You Want to be a Successful Food Blogger? Here's How.","path":"/bayareabites/27706/so-you-want-to-be-a-successful-food-blogger-heres-how","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Now that I have your attention, let me start by saying that \"success\" in food blogging terms can be measured in many ways.\u003c/p>\n\u003cp>Some see success in terms of traffic in the millions, others in an audience of two. (Hi mom, thanks for finding my \"blob.\" True story over at \u003ca href=\"http://rabbitfoodrocks.blogspot.com/2011/05/mothers-day-recognizing-moms-who.html\">Rabbit Food Rocks\u003c/a>.) Some want to turn their cyberventures into cookbook or cooking shows. Still others eschew all the talk of numbers (both dollars and page counts) and firmly believe that success can be measured in building a bona fide community that keeps coming back for well-written words, known in the blog biz as (wince alert) content.\u003c/p>\n\u003cp>\u003ca href=\"http://thepioneerwoman.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pioneer-woman400devildog-300x274.jpg\" alt=\"Pioneer Woman\" title=\"Pioneer Woman\" width=\"300\" height=\"274\" class=\"alignleft size-medium wp-image-27781\">\u003c/a>Then there are the rock stars of the food blogging establishment, peeps like Ree Drummond who writes under the persona \u003ca href=\"http://thepioneerwoman.com/\">The Pioneer Woman\u003c/a>. Check out her impressive stats, courtesy of a recent \u003ca href=\"http://www.newyorker.com/reporting/2011/05/09/110509fa_fact_fortini\">\u003cem>New Yorker\u003c/em>\u003c/a> profile: 23.3 million page views per month, 4.4 million unique visitors, a new memoir, \u003ca href=\"http://www.amazon.com/Pioneer-Woman-Black-Tractor-Wheels/dp/0061997161\">\u003cem>The Pioneer Woman: Black Heels to Tractor Wheels–A Love Story\u003c/em>\u003c/a>, a bestselling cookbook, ad revenue for 2010 at the cool one million mark and counting, oh, and a movie deal, with Reese Witherspoon signed on to star. All this for a gal who chronicles the minutiae of everyday life on an Oklahoma cattle ranch, where she home schools four kids, cooks, and dishes about cleaning out her closet.\u003c/p>\n\u003cp>Curious about this medium and the food folks who thrive in blogland, I've attended my fair share of blogging meet ups in the past couple of years, including \u003ca href=\"http://www.blogher.com/blogher-topics/blogherconferences/blogherfood2011\">BlogHerFood\u003c/a>, \u003ca href=\"http://www.foodista.com/ifbc2011/node/12\">International Food Blogger Conference\u003c/a>, and, most recently, \u003ca href=\"http://campblogaway.com/\">Camp Blogaway\u003c/a>, the second annual sleepover for food bloggers held in the San Bernardino mountains in Southern California. I've also sat in on blogging panels at conferences that include old-media scribes such as the \u003ca href=\"http://www.iacp.com/displaycommon.cfm?an=1&subarticlenbr=921\">International Association of Culinary Professionals\u003c/a> and the \u003ca href=\"http://www.greenbrier.com/event-detail/Symposium-for-Professional-Foodwriters.aspx\">Symposium for Professional Food Writers\u003c/a>.\u003c/p>\n\u003cp>What I'm struck by at these sessions is how much the attendees are looking for the keys to success in cyberland. It reminds me of a time, not so long ago, when new writers would pepper panelists at journalism conventions for the one right way to write a pitch letter to break into print magazines, as if starting with \"Hi Joe,\" \"Dear Mr. Yonan\" or \"Yo \u003ca href=\"http://www.joeyonan.com/p/about-me.html\">Joe Yonan\u003c/a>\" could make the crucial difference between landing a freelance assignment and getting overlooked.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of course, there are missteps best avoided (if you spell an editor's name wrong you're likely sunk). But the truth is while talent and ideas count, so does experience, connections, timing, and, frankly, a bit of luck. I feel similarly about how things shake out in the food writing world on the Internet.\u003c/p>\n\u003cp>That said, I offer up five key ingredients gleaned from these long weekend food blogging bashes that may help pave the way to success in the blogosphere, however you define that term. And, thanks for asking, I think I'd choose \u003ca href=\"http://en.wikipedia.org/wiki/Cate_Blanchett\">Cate Blanchett\u003c/a> to play me.\u003c/p>\n\u003cp>\u003cstrong>5 Keys to Food Blogging Success\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.joythebaker.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/joythebaker400-300x247.jpg\" alt=\"Joy the Baker\" title=\"Joy the Baker \" width=\"300\" height=\"247\" class=\"alignleft size-medium wp-image-27779\">\u003c/a>\u003cstrong>Tell stories:\u003c/strong> Might seem obvious, but having something to say and telling it in an informative and entertaining way is crucial. And, as bloggers like Camp Blogaway keynote speaker Joy Wilson of \u003ca href=\"http://www.joythebaker.com/\">Joy the Baker\u003c/a> exemplifies, it need not be on weighty matters. She writes frequently about the antics of her cat and in two short years saw her readers jump from around 32 to 2 million. (It doesn't hurt that she bakes mouth-watering treats and takes stunning snaps, too, see my next point.)\u003c/p>\n\u003cp>I'm partial to the prose dispensed by pals Cheryl Sternman Rule (\u003ca href=\"http://www.5secondrule.typepad.com/\">5 Second Rule\u003c/a>), Molly Watson (\u003ca href=\"http://www.thedinnerfiles.com/\">The Dinner Files\u003c/a>) and -- rock star alert -- Molly Wizenberg (\u003ca href=\"http://orangette.blogspot.com/\">Orangette\u003c/a>, but then savvy blog readers knew that already, right?) Consistently well-crafted tales told with wit and wisdom, typically just once a week, from each of these gals. Newsflash peeps: Pumping out blog copy every day doesn't necessarily make for a great read. Oh, and I'm a food policy wonkette at heart so I read \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a> pretty consistently too.\u003c/p>\n\u003cp>And, here's an interesting tidbit: You know how food blogs are largely about food and frequently contain recipes? Duh. Here's what I've heard confessed recently at these soirees: Many readers gush about being a huge fan of blogger XX, while at the same time confessing to have never, ever, made a single recipe on their site. Wow. Who knew? And what to make of that fact?\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.tastespotting.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/tastespotting400-300x215.jpg\" alt=\"tastespotting\" title=\"tastespotting\" width=\"300\" height=\"215\" class=\"alignleft size-medium wp-image-27776\">\u003c/a>\u003cstrong>Take pretty pictures:\u003c/strong> It’s not enough to have something to say. Food bloggers need to be food photographers and stylists too. I'm no fan of the term food porn, but I get it, and I like a beautiful image of something scrumptious as much as the next voyeur. Judging by the popularity of such sites as \u003ca href=\"http://www.tastespotting.com/\">TasteSpotting\u003c/a> and \u003ca href=\"http://foodgawker.com/\">foodgawker\u003c/a>, I'm not alone. Every blogging conference includes panels on how to perfect your happy snaps. Locally, Heidi Swanson at \u003ca href=\"http://www.101cookbooks.com/\">101 Cookbooks\u003c/a> gets props for her photography; check out BAB contributor Megan Gordon’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/13/5-beautifully-photographed-food-blogs/\">5 Beautifully Photographed Food Blogs\u003c/a> post or \u003ca href=\"http://www.saveur.com/article/Kitchen/2011-SAVEUR-Best-Food-Blog-Awards-Winners\">Saveur‘s recent top picks of pics\u003c/a> for more. Speaking of rock stars, at Camp Blogaway there was much twittering (both in the new and old sense of that word) about the appearance of \u003ca href=\"http://articles.latimes.com/2011/mar/31/food/la-fo-0331-sarah-gim-tastespotting-20110331\">Sarah Gim\u003c/a>, founder of TasteSpotting, who seems like a perfectly pleasant person to this visually-challenged photog but was treated like royalty by many of the way more camera-savvy scribes at this event. Clearly, image matters in this medium. Get a pic on TasteSpotting, considered the gold standard of food porn sites, and watch that traffic climb.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://5secondrule.typepad.com/my_weblog/2011/05/oat-cakes-recipe-super-natural-everyday.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/5secondrule-300x286.jpg\" alt=\"5 second rule\" title=\"5 second rule\" width=\"300\" height=\"286\" class=\"alignleft size-medium wp-image-27777\">\u003c/a>\u003cstrong>Build a genuine community:\u003c/strong> A well-received panel addressing this very subject occurred at the recent Camp Blogaway, co-presented by my role model in this matter, the consistently generous \u003ca href=\"http://twitter.com/#!/sternmanrule\">Cheryl Sternman Rule\u003c/a>, and the similarly welcoming Susan Russo of \u003ca href=\"http://foodblogga.blogspot.com/\">FoodBlogga\u003c/a>. In a nutshell: Think about your readers, only promote products you truly value, reach out to new readers and bloggers, champion others, and say thank you. Susan talked about paying it forward and building an authentic following beyond cyberspace (clue: in the real world). Cheryl walks her talk; for a taste, \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2011/05/oat-cakes-recipe-super-natural-everyday.html#comment-6a00e552049b248833014e8838d608970d\">try this bite\u003c/a>. My favorite take away from their talk: \"Measure your success not in clicks or traffic, but in how well your blog fulfills your personal and professional objectives. Most of all, be kind to yourself.\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.davidlebovitz.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/davidlebovitz400-300x249.jpg\" alt=\"David Lebovitz\" title=\"David Lebovitz\" width=\"300\" height=\"249\" class=\"alignleft size-medium wp-image-27778\">\u003c/a>\u003cstrong>Be a man:\u003c/strong> Okay, before all the guys start rolling their eyes here, let me say this: I'm no man hater. I'm a daddy’s girl who adored growing up with four boisterous brothers. I was married to a man for a very long time and we remain firm friends in the Ellen Barkin-Gabriel Byrne kind of way (versus the Ellen Barkin-Ronald Perelman way. No idea what I’m talking about? Take a little pit stop through this \u003ca href=\"http://www.nytimes.com/2011/04/24/magazine/mag-24barkin-t.html?_r=1\">\u003cem>New York Times Magazine\u003c/em>\u003c/a> piece on same and then come back here.) My only child hails from planet XY. Some of my best friends are men…you know where this is going.\u003c/p>\n\u003cp>Got no issue with the other sex. And yet: Why is it in the blogosphere and at these food writing affairs, which, let's face it, are afloat in a sea of estrogen, do so many men seem to be disproportionately represented in the ranks of speakers and award winners? I'm \u003ca href=\"http://diannej.com/blog/2010/03/who-qualifies-as-a-beard-finalist-and-what-they-wrote/\">not the only one who notices\u003c/a>. I can only surmise that they simply stand out in an overwhelmingly female field. In true rock star fashion, like Sting, they need only one name to be recognized. Think: \u003ca href=\"http://www.davidlebovitz.com/\">Lebovitz\u003c/a>, \u003ca href=\"http://leitesculinaria.com/\">Leite\u003c/a> and \u003ca href=\"http://ruhlman.com/\">Ruhlman\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.sippitysup.com/campblogaway-movie\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/camp-blogaway300.jpg\" alt=\"Camp Blogaway. Video by Sippity Sup\" title=\"Camp Blogaway. Video by Sippity Sup\" width=\"300\" height=\"208\" class=\"alignleft size-full wp-image-27817\">\u003c/a>\u003cstrong>Keep current with social media:\u003c/strong> \u003ca href=\"http://twitter.com/\">Twitter\u003c/a> is the new Facebook. \u003ca href=\"http://www.stumbleupon.com/\">StumbleUpon\u003c/a> is the new Digg. Video is the new photo. That's right: It's not enough to take fab photos. You have to shoot and edit your own mini-movies now too, another take away from Camp Blogaway, a fact that was echoed at the \u003ca href=\"http://www.asja.org/wc/2011/\">American Society of Journalists and Authors\u003c/a> conference in New York the same weekend, according to food writer friends who attended that event. To which I can only say: Shoot me now.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Speaking of that ASJA conference, the other take-home advice that stood out to me on the Monday morning I scanned email messages coming out of that meeting: Don't let blogging get in the way of your real work. Go figure.\u003cbr clear=\"all\">\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/27706/so-you-want-to-be-a-successful-food-blogger-heres-how","authors":["5125"],"categories":["bayareabites_1865"],"tags":["bayareabites_9299","bayareabites_9300","bayareabites_770","bayareabites_8950","bayareabites_3612","bayareabites_3609","bayareabites_9301","bayareabites_522","bayareabites_1850","bayareabites_9040"],"featImg":"bayareabites_27781","label":"bayareabites"},"bayareabites_25936":{"type":"posts","id":"bayareabites_25936","meta":{"index":"posts_1591205157","site":"bayareabites","id":"25936","score":null,"sort":[1302706856000]},"guestAuthors":[],"slug":"5-beautifully-photographed-food-blogs","title":"5 Beautifully Photographed Food Blogs","publishDate":1302706856,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Chances are, if you're here reading \u003cem>Bay Area Bites\u003c/em>, you probably read other food blogs, too. From blogs that focus on just one meal a day, to photographers shooting with film, to writers telling stories of people that produce the food you're eating--here are a few food blogs that are not only beautifully photographed but are innovative in the way they approach content. \u003c/p>\n\u003cp>\u003cstrong>Sprouted Kitchen\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://sproutedkitchen.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/sprouted1.jpg\" alt=\"sprouted kitchen\" title=\"sprouted kitchen\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25943\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://sproutedkitchen.com/\">Sprouted Kitchen\u003c/a> is the work of Sara Forte and husband/photographer \u003ca href=\"http://hughforte.com/blog/\">Hugh Forte\u003c/a>. Sara left what she calls her \"big-girl-career\" job in March to pursue cooking and writing about whole foods in an approachable way. Hugh takes the photos for the site, and the two have just secured a book deal which makes those of us who love The Sprouted Kitchen really, really excited. A few recent stand-out posts are the \u003ca href=\"http://sproutedkitchen.com/?p=2354\">Pear and Buckwheat Pancakes\u003c/a> and \u003ca href=\"http://sproutedkitchen.com/?p=392\">Rustic Fig and Goat Cheese Pizza.\u003c/a> In addition to being one of the prettiest blogs around, Sara's recipes test beautifully; I'm always confident that anything I decide to try from the blog will come out perfectly. And last, Sara's incredibly generous with comments. She usually replies to her reader's comments and is gracious about participating in the community that has, not surprisingly, developed in and around her blog. This is not something that everyone does. It makes you feel at home at Sprouted Kitchen. \u003c/p>\n\u003cp>\u003cstrong>The Blue Hour\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://bferry.wordpress.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/33070018bferry.jpg\" alt=\"brian ferry\" title=\"brian ferry\" width=\"600\" height=\"397\" class=\"alignnone size-full wp-image-26097\">\u003c/a>\u003c/p>\n\u003cp>So \u003ca href=\"http://bferry.wordpress.com/\">The Blue Hour\u003c/a> isn't technically a food blog, but it's one of the few sites that I actually visit each and every day. Photographer \u003ca href=\"http://cargocollective.com/bferry\">Brian Ferry\u003c/a> lives in London and uses The Blue Hour to post photos about his daily life: from images of meals in a local pub, to blooming flowers, to a button-down shirt draped over a chair in the corner. I'm including The Blue Hour here because food is so much about the simple pleasures of daily life, and there's no one else I can think of that celebrates and captures that better right now than Brian Ferry. Some posts are themed (like this one on \u003ca href=\"http://bferry.wordpress.com/2011/03/30/look-out-the-window/\">shooting out of airplane windows\u003c/a>), but most tend to capture the mood of a day, to explore the threads that weave together each hour -- from the mundane to the more monumental. In addition to photos, Brain often offers \u003ca href=\"http://bferry.wordpress.com/2011/03/29/29-march/\">links\u003c/a> to music, videos, and things he likes around the web. His perspective shines through immediately; I'm a fan. I think you will be, too. \u003c/p>\n\u003cp>\u003cstrong>Beyond the Plate\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.beyondtheplate.net/recipes/bomboloni-meyer-lemon-curd/#more-5306\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/danielle-photo.jpg\" alt=\"bambolino\" title=\"bambolino\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-25973\">\u003c/a>\u003c/p>\n\u003cp>In the spirit of full disclosure, I must say that \u003ca href=\"http://www.danielletsi.com/\">Danielle Tsi\u003c/a>, author and photographer behind \u003ca href=\"http://www.beyondtheplate.net/\">Beyond the Plate\u003c/a>, is a good friend of mine. We met through our blogs, actually, and have developed a great friendship beyond that. Her blog is a mixture of personal writing, pieces on local food purveyors and farmers, and beautiful photography and recipes. Danielle has a way of staging each photo so you feel like you've been invited to sit down to the table -- you feel as though you've been there, you are there. A few of my favorite recent posts from are the \u003ca href=\"http://www.beyondtheplate.net/recipes/bomboloni-meyer-lemon-curd/#more-5306\">Bamboloni and Meyer Lemon Curd\u003c/a> (spring encapsulated!) and \u003ca href=\"http://www.beyondtheplate.net/recipes/pasta-carbonara/\">Pasta Carbonara\u003c/a> posts. If you're interested in a food blog that's moving beyond recipes and photos and into engaging stories about real people producing food, this one is it. \u003c/p>\n\u003cp>\u003cstrong>What Katie Ate\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.whatkatieate.blogspot.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Screen-shot-2011-04-12-at-8.15.30-AM1.png\" alt=\"what katie ate\" title=\"what katie ate\" width=\"500\" height=\"300\" class=\"alignnone size-full wp-image-26220\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.whatkatieate.blogspot.com/\">What Katie Ate\u003c/a> is the work of Katie Quinn Davies, a self-taught Australian photographer with one of the most beautiful blogs around these days. Katie's photos have a true tactile quality that make you just want to reach into the frame, touch, and taste. There is a real rustic simplicity and a moodiness in Katie's work that you don't often find in the often uber-exposed photographs from other pretty food blogs. For me, reading a new What Katie Ate post is like settling into an old worn-in leather chair on a Sunday afternoon with a cool drink. It doesn't get much better. From the typewriter-like font to the unparalleled food styling and unique approach to each photo, Katie's work is different and special. A few of my favorite posts are her\u003ca href=\"http://whatkatieate.blogspot.com/search/label/Cherries\"> Black Forest Gateau\u003c/a>, \u003ca href=\"http://whatkatieate.blogspot.com/2010/10/poached-salmon-salad-with-crumbled-feta.html\">Poached Salmon Salad with Crumbled Feta, Chickpeas, and Crispy Capers\u003c/a>, and \u003ca href=\"http://whatkatieate.blogspot.com/2010/09/baked-eggs.html\">Sunday Morning Baked Eggs\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Simply Breakfast\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://simplybreakfast.blogspot.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Screen-shot-2011-04-12-at-8.13.40-AM1.png\" alt=\"simply breakfast\" title=\"Simply breakfast\" width=\"500\" height=\"267\" class=\"alignnone size-full wp-image-26221\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I love \u003ca href=\"http://simplybreakfast.blogspot.com/\">Simply Breakfast.\u003c/a> It's a simple blog. It's predictable. You may not necessarily see an image that will floor you with its new approach or unique camera angle. But what \u003ca href=\"http://www.jennifercausey.com/index2.php\">Jennifer Causey\u003c/a> does remarkably well is to make you excited about breakfast again, appreciate routine and ritual, and long for creating a morning meal that means something--however small and insignificant. It could be as simple as coffee and a scone or a more elaborate meal such as a scramble with mushrooms and onions and a mug of green tea. Sometimes Jen eats out in the morning and photographs that meal, but more often than not, they're a snapshot of how her mornings start at home. For that reason, they're also a chronicle of the turning light, the seasons, and what I imagine are most likely her changing mood and tastes. \u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon shares her current take on some of the most beautifully photographed food blogs. ","status":"publish","parent":0,"modified":1302658728,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":872},"headData":{"title":"5 Beautifully Photographed Food Blogs | KQED","description":"Megan Gordon shares her current take on some of the most beautifully photographed food blogs. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Beautifully Photographed Food Blogs","datePublished":"2011-04-13T15:00:56.000Z","dateModified":"2011-04-13T01:38:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"25936 http://blogs.kqed.org/bayareabites/?p=25936","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/04/13/5-beautifully-photographed-food-blogs/","disqusTitle":"5 Beautifully Photographed Food Blogs","path":"/bayareabites/25936/5-beautifully-photographed-food-blogs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chances are, if you're here reading \u003cem>Bay Area Bites\u003c/em>, you probably read other food blogs, too. From blogs that focus on just one meal a day, to photographers shooting with film, to writers telling stories of people that produce the food you're eating--here are a few food blogs that are not only beautifully photographed but are innovative in the way they approach content. \u003c/p>\n\u003cp>\u003cstrong>Sprouted Kitchen\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://sproutedkitchen.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/sprouted1.jpg\" alt=\"sprouted kitchen\" title=\"sprouted kitchen\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25943\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://sproutedkitchen.com/\">Sprouted Kitchen\u003c/a> is the work of Sara Forte and husband/photographer \u003ca href=\"http://hughforte.com/blog/\">Hugh Forte\u003c/a>. Sara left what she calls her \"big-girl-career\" job in March to pursue cooking and writing about whole foods in an approachable way. Hugh takes the photos for the site, and the two have just secured a book deal which makes those of us who love The Sprouted Kitchen really, really excited. A few recent stand-out posts are the \u003ca href=\"http://sproutedkitchen.com/?p=2354\">Pear and Buckwheat Pancakes\u003c/a> and \u003ca href=\"http://sproutedkitchen.com/?p=392\">Rustic Fig and Goat Cheese Pizza.\u003c/a> In addition to being one of the prettiest blogs around, Sara's recipes test beautifully; I'm always confident that anything I decide to try from the blog will come out perfectly. And last, Sara's incredibly generous with comments. She usually replies to her reader's comments and is gracious about participating in the community that has, not surprisingly, developed in and around her blog. This is not something that everyone does. It makes you feel at home at Sprouted Kitchen. \u003c/p>\n\u003cp>\u003cstrong>The Blue Hour\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://bferry.wordpress.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/33070018bferry.jpg\" alt=\"brian ferry\" title=\"brian ferry\" width=\"600\" height=\"397\" class=\"alignnone size-full wp-image-26097\">\u003c/a>\u003c/p>\n\u003cp>So \u003ca href=\"http://bferry.wordpress.com/\">The Blue Hour\u003c/a> isn't technically a food blog, but it's one of the few sites that I actually visit each and every day. Photographer \u003ca href=\"http://cargocollective.com/bferry\">Brian Ferry\u003c/a> lives in London and uses The Blue Hour to post photos about his daily life: from images of meals in a local pub, to blooming flowers, to a button-down shirt draped over a chair in the corner. I'm including The Blue Hour here because food is so much about the simple pleasures of daily life, and there's no one else I can think of that celebrates and captures that better right now than Brian Ferry. Some posts are themed (like this one on \u003ca href=\"http://bferry.wordpress.com/2011/03/30/look-out-the-window/\">shooting out of airplane windows\u003c/a>), but most tend to capture the mood of a day, to explore the threads that weave together each hour -- from the mundane to the more monumental. In addition to photos, Brain often offers \u003ca href=\"http://bferry.wordpress.com/2011/03/29/29-march/\">links\u003c/a> to music, videos, and things he likes around the web. His perspective shines through immediately; I'm a fan. I think you will be, too. \u003c/p>\n\u003cp>\u003cstrong>Beyond the Plate\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.beyondtheplate.net/recipes/bomboloni-meyer-lemon-curd/#more-5306\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/danielle-photo.jpg\" alt=\"bambolino\" title=\"bambolino\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-25973\">\u003c/a>\u003c/p>\n\u003cp>In the spirit of full disclosure, I must say that \u003ca href=\"http://www.danielletsi.com/\">Danielle Tsi\u003c/a>, author and photographer behind \u003ca href=\"http://www.beyondtheplate.net/\">Beyond the Plate\u003c/a>, is a good friend of mine. We met through our blogs, actually, and have developed a great friendship beyond that. Her blog is a mixture of personal writing, pieces on local food purveyors and farmers, and beautiful photography and recipes. Danielle has a way of staging each photo so you feel like you've been invited to sit down to the table -- you feel as though you've been there, you are there. A few of my favorite recent posts from are the \u003ca href=\"http://www.beyondtheplate.net/recipes/bomboloni-meyer-lemon-curd/#more-5306\">Bamboloni and Meyer Lemon Curd\u003c/a> (spring encapsulated!) and \u003ca href=\"http://www.beyondtheplate.net/recipes/pasta-carbonara/\">Pasta Carbonara\u003c/a> posts. If you're interested in a food blog that's moving beyond recipes and photos and into engaging stories about real people producing food, this one is it. \u003c/p>\n\u003cp>\u003cstrong>What Katie Ate\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.whatkatieate.blogspot.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Screen-shot-2011-04-12-at-8.15.30-AM1.png\" alt=\"what katie ate\" title=\"what katie ate\" width=\"500\" height=\"300\" class=\"alignnone size-full wp-image-26220\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.whatkatieate.blogspot.com/\">What Katie Ate\u003c/a> is the work of Katie Quinn Davies, a self-taught Australian photographer with one of the most beautiful blogs around these days. Katie's photos have a true tactile quality that make you just want to reach into the frame, touch, and taste. There is a real rustic simplicity and a moodiness in Katie's work that you don't often find in the often uber-exposed photographs from other pretty food blogs. For me, reading a new What Katie Ate post is like settling into an old worn-in leather chair on a Sunday afternoon with a cool drink. It doesn't get much better. From the typewriter-like font to the unparalleled food styling and unique approach to each photo, Katie's work is different and special. A few of my favorite posts are her\u003ca href=\"http://whatkatieate.blogspot.com/search/label/Cherries\"> Black Forest Gateau\u003c/a>, \u003ca href=\"http://whatkatieate.blogspot.com/2010/10/poached-salmon-salad-with-crumbled-feta.html\">Poached Salmon Salad with Crumbled Feta, Chickpeas, and Crispy Capers\u003c/a>, and \u003ca href=\"http://whatkatieate.blogspot.com/2010/09/baked-eggs.html\">Sunday Morning Baked Eggs\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Simply Breakfast\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://simplybreakfast.blogspot.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Screen-shot-2011-04-12-at-8.13.40-AM1.png\" alt=\"simply breakfast\" title=\"Simply breakfast\" width=\"500\" height=\"267\" class=\"alignnone size-full wp-image-26221\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I love \u003ca href=\"http://simplybreakfast.blogspot.com/\">Simply Breakfast.\u003c/a> It's a simple blog. It's predictable. You may not necessarily see an image that will floor you with its new approach or unique camera angle. But what \u003ca href=\"http://www.jennifercausey.com/index2.php\">Jennifer Causey\u003c/a> does remarkably well is to make you excited about breakfast again, appreciate routine and ritual, and long for creating a morning meal that means something--however small and insignificant. It could be as simple as coffee and a scone or a more elaborate meal such as a scramble with mushrooms and onions and a mug of green tea. Sometimes Jen eats out in the morning and photographs that meal, but more often than not, they're a snapshot of how her mornings start at home. For that reason, they're also a chronicle of the turning light, the seasons, and what I imagine are most likely her changing mood and tastes. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/25936/5-beautifully-photographed-food-blogs","authors":["5072"],"categories":["bayareabites_1865","bayareabites_1593"],"tags":["bayareabites_9192","bayareabites_3612","bayareabites_3609","bayareabites_522","bayareabites_9194","bayareabites_9190","bayareabites_9191","bayareabites_9193"],"label":"bayareabites"},"bayareabites_24812":{"type":"posts","id":"bayareabites_24812","meta":{"index":"posts_1591205157","site":"bayareabites","id":"24812","score":null,"sort":[1300379438000]},"guestAuthors":[],"slug":"google%e2%80%99s-new-recipe-search-a-food-bloggers-dilemma","title":"Google’s New Recipe Search: A Food Blogger's Dilemma","publishDate":1300379438,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Google is out to tame the Wild West of the food world, and I'm not really sure how I feel about this. A couple of weeks ago, \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=IsUN1dUbbM8\">Google introduced Recipe View\u003c/a>, a search function \u003ca href=\"http://searchengineland.com/whats-for-dinner-bing-now-shows-recipes-on-serp-34083\">Bing\u003c/a> had added last year. Initially, I loved the idea that people would be able to search for recipes exclusively and that Google had taken the time to \u003ca href=\"http://searchengineland.com/google-takes-first-big-bite-into-rich-snippet-search-with-recipes-65928\">create a recipe search tool\u003c/a> specifically for cooks, but then I saw the search results and my hopes deflated. I was disappointed to see that although larger recipe food sites are well represented, nary a blog post was listed for the many searches I initiated. Allrecipes.com, Food.com, the Food Network, About.com and Epicurious made up the majority of search results, while blogs -- both well-known and obscure -- seemed not to have been invited to the party (yet). \u003c/p>\n\u003cp>The whole point of Google's new recipe search is to allow people to designate what they're looking for in a recipe, which in turn limits the search to recipes only. So if you're looking for information on \"sardines\" you will end up with just recipes instead of a Wikipedia entry plus a bunch of shopping results. Google Recipes also allows you to limit your search by ingredients (do you want to cook your sardines with fennel and without capers, just check the boxes on the left side of the page), cook time (less than 60 min.), and calorie count (any calories). Helpful and fantastic, right? Yes, but recipe blog posts that might rank high in Google's Everything search due to popularity are not likely to be there. Not yet.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/sardines-recipeview.jpg\" alt=\"Sardines search using Google Recipe View\" title=\"Sardines search using Google Recipe View\" width=\"500\" height=\"460\" class=\"alignnone size-full wp-image-25075\">\u003cbr>\n\u003cem>Sardines search using Google Recipe View\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why I am disappointed\u003c/strong>\u003cbr>\n It appears that Google has chosen to given preference to large company recipe sites over smaller sites, newspapers, magazine, and blogs. According to \u003ca href=\"http://leisureblogs.chicagotribune.com/thestew/2011/02/google-adds-recipe-search.html?utm_source=streamsend&utm_medium=email&utm_content=13471019&utm_campaign=Food%20News%20Friday%20February%2025\">The Stew\u003c/a>, a food blog put out by the Chicago Tribune who interviewed Jack Menzel, Google's product management director for this project, \"About a year ago, Google began asking food sites if they would add a snippet of code to their HTML pages which contained time and servings info.\" But it seems they primarily asked the larger sites, like FoodNetwork.com, to partner with them in this endeavor. The Stew then goes on to say: \u003c/p>\n\u003cblockquote>\u003cp>\"It's going to favor some of the biggest sites and those who have optimized their content to be found easily by search engines. Expect a lot of FoodNetwork.com and AllRecipes.com recipes to pop up on the first page of any search.\"\u003c/p>\u003c/blockquote>\n\u003cp> \u003cstrong>So, how do blogs get included?\u003c/strong> In order for a site's recipes to be indexed by Google's new recipe search they have to meet some specific and not-so-specific criteria.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Format Recipes Using Rich Snippets and Microformats\u003c/strong>\u003cbr>\nRecipes need to be formatted to generate \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?hl=en&answer=99170\">rich snippets\u003c/a>. For \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?answer=173379\">recipes\u003c/a>, using \u003ca href=\"http://microformats.org/wiki/hrecipe\">hRecipe microformat\u003c/a> is a good way to go especially if you are using WordPress as your blog software since there is a \u003ca href=\"http://wordpress.org/extend/plugins/hrecipe/\">plugin\u003c/a>. For those of you who aren't web designers or programmers, I should explain that rich snippets are generated by using specific tags within HTML code that allow Google to recognize data as a recipe along with the various components that comprise a recipe. Here are some good resources to understand the process:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?answer=173379\">Google's Webmaster Tools documentation of the process for recipes\u003c/a>, \u003ca href=\"http://www.google.com/webmasters/tools/richsnippets\">Rich Snippets Testing Tool\u003c/a>, \u003ca href=\"http://www.google.com/support/webmasters/bin/topic.py?hl=en&topic=21997\">Rich snippets general info\u003c/a> (microdata, microformats, RDFa)\u003c/li>\n\u003cli>\u003ca href=\"http://foodblogalliance.com/2011/03/regarding-googles-recipe-search-and-rich-snippets.php\">Google's Recipe Search and Rich Snippets\u003c/a> Elise Bauer (simplyrecipes.com) at Food Blog Alliance. Simply Recipes recipes are showing up in the Google Recipe search so she clearly knows the scoop.\u003c/li>\n\u003cli>\u003ca href=\"http://foodblogforum.com/1494-making-microformats-manageable-the-new-recipeseo-plugin\">Making Microformats Manageable: The New RecipeSEO Plugin \u003c/a> Allison Day (recipeseo.com) at Food Blogger Forum. Here is the direct link to her \u003ca href=\"http://sushiday.com/recipe-seo-plugin/\">WordPress plug\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.huffingtonpost.com/craig-goldwyn/food-bloggers-how-to-get-_b_833635.html\">Food Bloggers: How Google's New Recipe Search Works\u003c/a> Meathead Goldwyn at Huffington Post\u003c/li>\n\u003cli>\u003ca href=\"http://diannej.com/blog/2011/02/new-google-recipe-search-means-extra-coding-for-food-bloggers/\">New Google Recipe Search Means Extra Coding for Food Bloggers\u003c/a> Dianne Jacob at Will Write for Food\n\u003c/li>\n\u003cli> \u003ca href=\"http://food.lizsteinberg.com/2011/03/10/how-i-made-my-blog-hrecipe-compliant/\">How I adapted my blog to Google’s recipe search\u003c/a> at Café Liz\u003c/li>\n\u003cli>Amanda Hesser at food52: \u003ca href=\"http://www.food52.com/blog/1838_googles_new_recipe_search\">Google's New Recipe Search\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp> Basically, you should know that recipe data now has to be marked with specific tags so Google's search engine can recognize the information as a specific content type namely, a recipe. Right now, doing this takes time and some coding knowledge, which is a pain, but doable. Hopefully, this process will get easier as more editing tools become available to bloggers.\u003c/p>\n\u003cp>\u003cstrong>Submit a Form to Google about Including Your Site\u003c/strong>\u003cbr>\nGoogle suggests you fill out this \u003ca href=\"http://www.google.com/support/webmasters/bin/request.py?contact_type=rich_snippets_feedback\">Interested in Rich Snippets?\u003c/a> form to alert them that your site is now using the required markup code and should be indexed by Google Search. You are required to submit four examples of pages that incorporate rich snippet code and have been validated using the \u003ca href=\"http://www.google.com/webmasters/tools/richsnippets\">Rich Snippets Testing Tool\u003c/a> but it is not clear how much of your site needs to be compliant \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?answer=1093493#enoughtime\">or how long it will take\u003c/a> in order for Google to start displaying your results.\u003c/p>\n\u003cp>\u003cstrong>Follow the Procedure, Validate your Recipes, No Guarantee\u003c/strong>\u003cbr>\nOnce your page validates there is this message:\u003c/p>\n\u003cblockquote>\u003cp>\"Note that there is no guarantee that a Rich Snippet will be shown for this page on actual search results. For more details, see the \u003ca href=\"http://knol.google.com/k/google-rich-snippets-tips-and-tricks#Frequently_Asked_Questions\">FAQ\u003c/a>.\" \u003c/p>\u003c/blockquote>\n\u003cp>This FAQ seems like an earlier version of the information displayed on the page \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?hl=en&answer=1093493\">\"Rich snippets not appearing\"\u003c/a> since the FAQ page does not mention including recipe sites being eligible for rich snippets. \u003c/p>\n\u003cp>\u003ca href=\"http://www.google.com/webmasters/tools/richsnippets?url=http%3A%2F%2Fblogs.kqed.org%2Fbayareabites%2F2011%2F03%2F13%2Fgreen-as-grass-asparagus-salad-for-spring%2F&view=\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/rich-snippet-testing-tool.jpg\" alt=\"rich snippet testing tool\" title=\"rich snippet testing tool\" width=\"500\" height=\"218\" class=\"alignnone size-full wp-image-24980\">\u003c/a>\u003cbr>\n\u003cem>\"Note that there is no guarantee that a Rich Snippet will be shown for this page on actual search results. For more details, see the FAQ.\"\u003c/em>\u003c/p>\n\u003cp>So, even if you go through the process of tagging and validating your recipes you are not guaranteed that your posts will display as Rich Snippets which I am guessing means that they may or may not show up in the Google Recipe Search. So, you are left to wait and see.\u003c/p>\n\u003cp>Maybe I'm suspicious, but what seemed like a cool idea -- a search tool that enables readers to quickly find recipes -- now appears to be a tool catering to larger company sites and I'm concerned about what this means for food bloggers. It seems that many established recipe sites started incorporating the markup to generate rich snippets once they were aware of Google's plan to develop the Recipe Search but the urgency to start using microformats did not appear to reach the blogger community. The lack of integrated and easy to use plugins for the various blogging platforms speaks to the absence of this necessity. Elise Bauer points out the \u003ca href=\"http://foodblogalliance.com/2011/03/regarding-googles-recipe-search-and-rich-snippets.php\">irony that Blogger, Google's blogging platform\u003c/a> does not have tools developed for recipe markup that would help bloggers generate rich snippets.\u003c/p>\n\u003cp>Okay. Whine whine, gripe gripe. Poor bloggers. But what about readers and cooks? How does Recipe View change their experience? The average recipe seeker may be unaware of the filtering that is currently going on and miss out on much of the user-generated food content that has accumulated on the web over the years. On the other hand, it will provide a faster and more efficient system to access information they are seeking without having to manipulate their queries or apply advanced search techniques.\u003c/p>\n\u003cp>Regardless of the effect on my posts, as a reader I'm a bit frustrated that I may lose out on seeing an innovative recipe with a great story, which is why I read blogs in the first place. I love reading about \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz's\u003c/a> various forays into Paris bakeries that end with a lovely tart recipe, or getting inspired to try making a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/12/death-in-the-afternoon/\">Death in the Afternoon cocktail \u003c/a> after giggling over one of Michael Procopio's pieces. \u003c/p>\n\u003cp>I should note that many major sites with extensive recipe collections (but are not exclusively recipe sites) are also not yet displaying in Google Recipe View. For instance, I haven't seen any New York Times recipes listed (by them) and I am curious about how large sites that have food as a topic area and a wealth of recipes are approaching the situation.\u003c/p>\n\u003cp>Maybe this will all work itself out soon. The problem, however, is that bloggers and readers alike have now come to expect immediacy. When I post a recipe it shows up without any delays and people can read it. You can twitter about it and the information is distributed without a waiting process. Perhaps we all need to just learn (or relearn) to be patient again and this post is the equivalent of Chicken Little yelling that the sky is falling on food bloggers everywhere. So although I'm finding the new Google Recipe View a bit frustrating, it may not be elitist. I'm keeping my fingers crossed that it ends up being inclusive and helpful in the end. \u003c/p>\n\u003cp>\u003cstrong>What do you think?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>(Wendy Goodfriend co-authored this post and provided research and experiential information about Google Recipe Search )\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Google is out to tame the Wild West of the food world, and I'm not really sure how I feel about this. A couple of weeks ago, Google introduced Recipe View, a search function Bing had added last year. Initially, I loved the idea that people would be able to search for recipes exclusively and that Google had taken the time to create a recipe search tool specifically for cooks, but then I saw the search results and my hopes deflated. ","status":"publish","parent":0,"modified":1301332437,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1503},"headData":{"title":"Google’s New Recipe Search: A Food Blogger's Dilemma | KQED","description":"Google is out to tame the Wild West of the food world, and I'm not really sure how I feel about this. A couple of weeks ago, Google introduced Recipe View, a search function Bing had added last year. Initially, I loved the idea that people would be able to search for recipes exclusively and that Google had taken the time to create a recipe search tool specifically for cooks, but then I saw the search results and my hopes deflated. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Google’s New Recipe Search: A Food Blogger's Dilemma","datePublished":"2011-03-17T16:30:38.000Z","dateModified":"2011-03-28T17:13:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"24812 http://blogs.kqed.org/bayareabites/?p=24812","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/03/17/google%e2%80%99s-new-recipe-search-a-food-bloggers-dilemma/","disqusTitle":"Google’s New Recipe Search: A Food Blogger's Dilemma","path":"/bayareabites/24812/google%e2%80%99s-new-recipe-search-a-food-bloggers-dilemma","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Google is out to tame the Wild West of the food world, and I'm not really sure how I feel about this. A couple of weeks ago, \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=IsUN1dUbbM8\">Google introduced Recipe View\u003c/a>, a search function \u003ca href=\"http://searchengineland.com/whats-for-dinner-bing-now-shows-recipes-on-serp-34083\">Bing\u003c/a> had added last year. Initially, I loved the idea that people would be able to search for recipes exclusively and that Google had taken the time to \u003ca href=\"http://searchengineland.com/google-takes-first-big-bite-into-rich-snippet-search-with-recipes-65928\">create a recipe search tool\u003c/a> specifically for cooks, but then I saw the search results and my hopes deflated. I was disappointed to see that although larger recipe food sites are well represented, nary a blog post was listed for the many searches I initiated. Allrecipes.com, Food.com, the Food Network, About.com and Epicurious made up the majority of search results, while blogs -- both well-known and obscure -- seemed not to have been invited to the party (yet). \u003c/p>\n\u003cp>The whole point of Google's new recipe search is to allow people to designate what they're looking for in a recipe, which in turn limits the search to recipes only. So if you're looking for information on \"sardines\" you will end up with just recipes instead of a Wikipedia entry plus a bunch of shopping results. Google Recipes also allows you to limit your search by ingredients (do you want to cook your sardines with fennel and without capers, just check the boxes on the left side of the page), cook time (less than 60 min.), and calorie count (any calories). Helpful and fantastic, right? Yes, but recipe blog posts that might rank high in Google's Everything search due to popularity are not likely to be there. Not yet.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/sardines-recipeview.jpg\" alt=\"Sardines search using Google Recipe View\" title=\"Sardines search using Google Recipe View\" width=\"500\" height=\"460\" class=\"alignnone size-full wp-image-25075\">\u003cbr>\n\u003cem>Sardines search using Google Recipe View\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why I am disappointed\u003c/strong>\u003cbr>\n It appears that Google has chosen to given preference to large company recipe sites over smaller sites, newspapers, magazine, and blogs. According to \u003ca href=\"http://leisureblogs.chicagotribune.com/thestew/2011/02/google-adds-recipe-search.html?utm_source=streamsend&utm_medium=email&utm_content=13471019&utm_campaign=Food%20News%20Friday%20February%2025\">The Stew\u003c/a>, a food blog put out by the Chicago Tribune who interviewed Jack Menzel, Google's product management director for this project, \"About a year ago, Google began asking food sites if they would add a snippet of code to their HTML pages which contained time and servings info.\" But it seems they primarily asked the larger sites, like FoodNetwork.com, to partner with them in this endeavor. The Stew then goes on to say: \u003c/p>\n\u003cblockquote>\u003cp>\"It's going to favor some of the biggest sites and those who have optimized their content to be found easily by search engines. Expect a lot of FoodNetwork.com and AllRecipes.com recipes to pop up on the first page of any search.\"\u003c/p>\u003c/blockquote>\n\u003cp> \u003cstrong>So, how do blogs get included?\u003c/strong> In order for a site's recipes to be indexed by Google's new recipe search they have to meet some specific and not-so-specific criteria.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Format Recipes Using Rich Snippets and Microformats\u003c/strong>\u003cbr>\nRecipes need to be formatted to generate \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?hl=en&answer=99170\">rich snippets\u003c/a>. For \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?answer=173379\">recipes\u003c/a>, using \u003ca href=\"http://microformats.org/wiki/hrecipe\">hRecipe microformat\u003c/a> is a good way to go especially if you are using WordPress as your blog software since there is a \u003ca href=\"http://wordpress.org/extend/plugins/hrecipe/\">plugin\u003c/a>. For those of you who aren't web designers or programmers, I should explain that rich snippets are generated by using specific tags within HTML code that allow Google to recognize data as a recipe along with the various components that comprise a recipe. Here are some good resources to understand the process:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?answer=173379\">Google's Webmaster Tools documentation of the process for recipes\u003c/a>, \u003ca href=\"http://www.google.com/webmasters/tools/richsnippets\">Rich Snippets Testing Tool\u003c/a>, \u003ca href=\"http://www.google.com/support/webmasters/bin/topic.py?hl=en&topic=21997\">Rich snippets general info\u003c/a> (microdata, microformats, RDFa)\u003c/li>\n\u003cli>\u003ca href=\"http://foodblogalliance.com/2011/03/regarding-googles-recipe-search-and-rich-snippets.php\">Google's Recipe Search and Rich Snippets\u003c/a> Elise Bauer (simplyrecipes.com) at Food Blog Alliance. Simply Recipes recipes are showing up in the Google Recipe search so she clearly knows the scoop.\u003c/li>\n\u003cli>\u003ca href=\"http://foodblogforum.com/1494-making-microformats-manageable-the-new-recipeseo-plugin\">Making Microformats Manageable: The New RecipeSEO Plugin \u003c/a> Allison Day (recipeseo.com) at Food Blogger Forum. Here is the direct link to her \u003ca href=\"http://sushiday.com/recipe-seo-plugin/\">WordPress plug\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.huffingtonpost.com/craig-goldwyn/food-bloggers-how-to-get-_b_833635.html\">Food Bloggers: How Google's New Recipe Search Works\u003c/a> Meathead Goldwyn at Huffington Post\u003c/li>\n\u003cli>\u003ca href=\"http://diannej.com/blog/2011/02/new-google-recipe-search-means-extra-coding-for-food-bloggers/\">New Google Recipe Search Means Extra Coding for Food Bloggers\u003c/a> Dianne Jacob at Will Write for Food\n\u003c/li>\n\u003cli> \u003ca href=\"http://food.lizsteinberg.com/2011/03/10/how-i-made-my-blog-hrecipe-compliant/\">How I adapted my blog to Google’s recipe search\u003c/a> at Café Liz\u003c/li>\n\u003cli>Amanda Hesser at food52: \u003ca href=\"http://www.food52.com/blog/1838_googles_new_recipe_search\">Google's New Recipe Search\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp> Basically, you should know that recipe data now has to be marked with specific tags so Google's search engine can recognize the information as a specific content type namely, a recipe. Right now, doing this takes time and some coding knowledge, which is a pain, but doable. Hopefully, this process will get easier as more editing tools become available to bloggers.\u003c/p>\n\u003cp>\u003cstrong>Submit a Form to Google about Including Your Site\u003c/strong>\u003cbr>\nGoogle suggests you fill out this \u003ca href=\"http://www.google.com/support/webmasters/bin/request.py?contact_type=rich_snippets_feedback\">Interested in Rich Snippets?\u003c/a> form to alert them that your site is now using the required markup code and should be indexed by Google Search. You are required to submit four examples of pages that incorporate rich snippet code and have been validated using the \u003ca href=\"http://www.google.com/webmasters/tools/richsnippets\">Rich Snippets Testing Tool\u003c/a> but it is not clear how much of your site needs to be compliant \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?answer=1093493#enoughtime\">or how long it will take\u003c/a> in order for Google to start displaying your results.\u003c/p>\n\u003cp>\u003cstrong>Follow the Procedure, Validate your Recipes, No Guarantee\u003c/strong>\u003cbr>\nOnce your page validates there is this message:\u003c/p>\n\u003cblockquote>\u003cp>\"Note that there is no guarantee that a Rich Snippet will be shown for this page on actual search results. For more details, see the \u003ca href=\"http://knol.google.com/k/google-rich-snippets-tips-and-tricks#Frequently_Asked_Questions\">FAQ\u003c/a>.\" \u003c/p>\u003c/blockquote>\n\u003cp>This FAQ seems like an earlier version of the information displayed on the page \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?hl=en&answer=1093493\">\"Rich snippets not appearing\"\u003c/a> since the FAQ page does not mention including recipe sites being eligible for rich snippets. \u003c/p>\n\u003cp>\u003ca href=\"http://www.google.com/webmasters/tools/richsnippets?url=http%3A%2F%2Fblogs.kqed.org%2Fbayareabites%2F2011%2F03%2F13%2Fgreen-as-grass-asparagus-salad-for-spring%2F&view=\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/rich-snippet-testing-tool.jpg\" alt=\"rich snippet testing tool\" title=\"rich snippet testing tool\" width=\"500\" height=\"218\" class=\"alignnone size-full wp-image-24980\">\u003c/a>\u003cbr>\n\u003cem>\"Note that there is no guarantee that a Rich Snippet will be shown for this page on actual search results. For more details, see the FAQ.\"\u003c/em>\u003c/p>\n\u003cp>So, even if you go through the process of tagging and validating your recipes you are not guaranteed that your posts will display as Rich Snippets which I am guessing means that they may or may not show up in the Google Recipe Search. So, you are left to wait and see.\u003c/p>\n\u003cp>Maybe I'm suspicious, but what seemed like a cool idea -- a search tool that enables readers to quickly find recipes -- now appears to be a tool catering to larger company sites and I'm concerned about what this means for food bloggers. It seems that many established recipe sites started incorporating the markup to generate rich snippets once they were aware of Google's plan to develop the Recipe Search but the urgency to start using microformats did not appear to reach the blogger community. The lack of integrated and easy to use plugins for the various blogging platforms speaks to the absence of this necessity. Elise Bauer points out the \u003ca href=\"http://foodblogalliance.com/2011/03/regarding-googles-recipe-search-and-rich-snippets.php\">irony that Blogger, Google's blogging platform\u003c/a> does not have tools developed for recipe markup that would help bloggers generate rich snippets.\u003c/p>\n\u003cp>Okay. Whine whine, gripe gripe. Poor bloggers. But what about readers and cooks? How does Recipe View change their experience? The average recipe seeker may be unaware of the filtering that is currently going on and miss out on much of the user-generated food content that has accumulated on the web over the years. On the other hand, it will provide a faster and more efficient system to access information they are seeking without having to manipulate their queries or apply advanced search techniques.\u003c/p>\n\u003cp>Regardless of the effect on my posts, as a reader I'm a bit frustrated that I may lose out on seeing an innovative recipe with a great story, which is why I read blogs in the first place. I love reading about \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz's\u003c/a> various forays into Paris bakeries that end with a lovely tart recipe, or getting inspired to try making a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/12/death-in-the-afternoon/\">Death in the Afternoon cocktail \u003c/a> after giggling over one of Michael Procopio's pieces. \u003c/p>\n\u003cp>I should note that many major sites with extensive recipe collections (but are not exclusively recipe sites) are also not yet displaying in Google Recipe View. For instance, I haven't seen any New York Times recipes listed (by them) and I am curious about how large sites that have food as a topic area and a wealth of recipes are approaching the situation.\u003c/p>\n\u003cp>Maybe this will all work itself out soon. The problem, however, is that bloggers and readers alike have now come to expect immediacy. When I post a recipe it shows up without any delays and people can read it. You can twitter about it and the information is distributed without a waiting process. Perhaps we all need to just learn (or relearn) to be patient again and this post is the equivalent of Chicken Little yelling that the sky is falling on food bloggers everywhere. So although I'm finding the new Google Recipe View a bit frustrating, it may not be elitist. I'm keeping my fingers crossed that it ends up being inclusive and helpful in the end. \u003c/p>\n\u003cp>\u003cstrong>What do you think?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>(Wendy Goodfriend co-authored this post and provided research and experiential information about Google Recipe Search )\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/24812/google%e2%80%99s-new-recipe-search-a-food-bloggers-dilemma","authors":["5016"],"categories":["bayareabites_2407","bayareabites_1865","bayareabites_4084"],"tags":["bayareabites_770","bayareabites_3612","bayareabites_1997","bayareabites_9121","bayareabites_9120","bayareabites_9122"],"label":"bayareabites"},"bayareabites_9725":{"type":"posts","id":"bayareabites_9725","meta":{"index":"posts_1591205157","site":"bayareabites","id":"9725","score":null,"sort":[1263842568000]},"guestAuthors":[],"slug":"eat-read-look-food-websites-worth-your-time","title":"Eat, Read, Look: Food Websites Worth Your Time","publishDate":1263842568,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.google.com/search?hl=en&q=food+websites&btnG=Search\">\u003cimg class=\"alignnone size-full wp-image-9752\" title=\"food website google search\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/header.png\" alt=\"food website google search\" width=\"500\" height=\"367\">\u003c/a>\u003c/p>\n\u003cp>On one of the morning talk shows last week, a woman was discussing a New Years resolution to streamline her online life. She lamented how it’d taken over her \"real life,\" and had calculated how many hours she wastes on twitter and facebook alone. I'm sure we've all felt similarly at one time or another, although maybe you're still guilty of whiling away an hour online on the office clock and spending more time catching up with your Google Reader than your significant other. So this week I thought I'd put together a post for you highlighting a few food MVP's--online sites (many of which are local) where each moment you spend drooling, ogling, and researching will be time well spent. I promise.\u003c/p>\n\u003cp>\u003cstrong>Eat\u003c/strong>\u003c/p>\n\u003cp>Food by mail. Certainly something people are warming up to, but there's still some hesitation. With thoughts of honey-baked ham and bad coffeecakes, not everyone's jumping on the wagon. But there are some great sites out there, hand-selecting unique, small-batch products that you can't find at your corner grocery store. From \u003ca href=\"http://www.ranchogordo.com/\">small sites stocking heirloom beans\u003c/a> (love them), to big-box stores with overnight shipping--you can get pretty much whatever your recipe calls for online these days. But local rock-star site, Foodzie and innovative Marx stand out for their diverse products and way in which they foster community by supporting small artisan vendors, blogging about their experiences, and hosting contests and giveaways.\u003c/p>\n\u003cp>\u003ca href=\"http://foodzie.com/\">\u003cimg class=\"alignnone size-full wp-image-9751\" title=\"foodzie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/foodzie.png\" alt=\"foodzie\" width=\"500\" height=\"263\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I can't say enough about \u003ca href=\"http://foodzie.com/\">Foodzie\u003c/a>. First, they're based right here in San Francisco, they're supporting small businesses from all over the country, and every time I sign on I find something cool I'd never heard about. If you're not familiar with the concept, essentially they're an online space, allowing small-time (or bigger-time) vendors to set up a shop. Then buyers purchase directly from these passionate food producers and growers. I've found a few favorite new products like \u003ca href=\"http://alittlebitofsweet.foodzie.com/chocolate-candy/handmade-peanut-butter-cups.html\">handmade peanut butter cups\u003c/a> from the small baking company, a little bit of sweet, and Sunchowder's Emporia unique hand-crafted \u003ca href=\"http://sunchowderjams.foodzie.com/honey-jam/apple-butter.html\">jams\u003c/a> (wrapped in beautiful papers). Their \u003ca href=\"http://foodzie.com/blog/\">blog\u003c/a> has dining recommendations, interviews and recipes, and there's a great \"Discover\" \u003ca href=\"http://foodzie.com/map/\">map that highlights artisan foods\u003c/a> made in and around the Bay Area.\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/foodzie\">@foodzie\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.marxfoods.com/products\">\u003cimg class=\"alignnone size-full wp-image-9753\" title=\"Marx Foods \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/marx.png\" alt=\"Marx Foods \" width=\"500\" height=\"319\">\u003c/a>\u003c/p>\n\u003cp>Before 2007, only high-end restaurateurs knew about \u003ca href=\"http://www.marxfoods.com/products\">Marx Foods\u003c/a> as they were essentially a supplier of wholesale, boutique, high-end products. Today, their product line has expanded and is now available to home chefs who can search by categories or ingredients, season, organic/free range etc. Their mission is to find the finest and freshest products, stay on top of food trends, and connect the customer to the food source (by taking out the warehouse/middleman element). Their \"\u003ca href=\"http://www.askmarxfoods.com/\">Foodie FAQ\u003c/a>\" delves into such topics as the spiciness of ghost peppers and freezing live mussels. And they also have a \u003ca href=\"http://marxfood.com/\">blog\u003c/a> where they feature contests and post relevant pieces like \"How to Store Fresh Truffles\" or great recipes (like this one for \u003ca href=\"http://marxfood.com/chile-coconut-crusted-shrimp-recipe/\">chile-coconut crusted shrimp\u003c/a>).\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/marxfoods\">@marxfoods\u003c/a> and check out their \u003ca href=\"http://www.flickr.com/photos/marxfoods/\">flickr stream\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Read\u003c/strong>\u003c/p>\n\u003cp>I won't even touch on blogs or online food communities because we all have our favorites and really, that'd be an entirely different post. If you want to know what blogs I read and admire, here's my \u003ca href=\"http://asweetspoonful.com/links\">current link list\u003c/a>. Moving away from blogs, there are a few sites that stand out in my mind for fresh local content and literary voice.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tablehopper.com/\">\u003cimg class=\"alignnone size-full wp-image-9754\" title=\"tablehopper\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/tablehopper.png\" alt=\"tablehopper\" width=\"500\" height=\"286\">\u003c/a>\u003c/p>\n\u003cp>Life is good for Marcia Gagliardi these days. She's currently hitting up the food scene in India and has a book coming out this spring. While I rarely give out my email and subscribe to newsletters and the like, I look forward to every Tuesday afternoon when the \"\u003ca href=\"http://www.tablehopper.com/subscribe/\">hopper\u003c/a>\" arrives in my in-box (online version available on her \u003ca href=\"http://www.tablehopper.com/\">website\u003c/a>). Marcia's voice is light-hearted and humorous. She's sometimes self-deprecating and never takes food too, too seriously. But she's definitely got the inside scoop on the San Francisco dining scene: restaurant closures, changes in ownership, great reviews, and upcoming events. Her rotating \"Ten Places to Eat at Now\" list contains a few of my very favorite spots, and she provides a great free service called \"tip please\" that allows you to enter a bit of information and receive a personalized restaurant recommendation (service temporarily on hold while Marcia travels). She's not paid by restaurants to write a review, she doesn't accept ads, and she doesn't believe in writing negative reviews. She's a genuine voice coming out of the San Francisco food scene.\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/tablehopper\">@tablehopper\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://forums.egullet.org/index.php?/forum/201-the-daily-gullet/\">\u003cimg class=\"alignnone size-full wp-image-9749\" title=\"egullet\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/egullet.png\" alt=\"egullet\" width=\"540\" height=\"210\">\u003c/a>\u003c/p>\n\u003cp>With a tagline like: \u003cem>Read. Chew. Discuss\u003c/em>, eGullet has got to be good. There are a few parts to the website. First, they have a popular \u003ca href=\"http://forums.egullet.org/index.php?app=core&module=search&do=active\">forum\u003c/a>, where folks post questions in topics ranging from the best canned tomato soups to where to get dinner in Morristown, New Jersey. But the reason I come to egullet is for \u003ca href=\"http://forums.egullet.org/index.php?/forum/201-the-daily-gullet/\">The Daily Gullet\u003c/a>, the literary journal of the eGullet Society. Here, food writers and editors post longer, more literary pieces such as \"Why Jews Like Chinese Food\" and \"The Frying of Latke 49.\" They're not always recipe-driven like many food blog entries tend to be these days, and are always smartly written. In the online world of short snippets and photos, sometimes it's nice to curl up with the laptop and read an actual essay on food. You get that here.\u003c/p>\n\u003cp>\u003cstrong>Look\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tastespotting.com/\">\u003cimg class=\"alignnone size-full wp-image-9748\" title=\"tastespotting\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/tastespotting.png\" alt=\"tastespotting\" width=\"500\" height=\"243\">\u003c/a>\u003c/p>\n\u003cp>If you’re a food blogger or a fan of \"food porn,\" you already know \u003ca href=\"http://www.tastespotting.com/\">Tastespotting\u003c/a> and \u003ca href=\"http://foodgawker.com/\">Food Gawker\u003c/a> well. If these sites are new to you, the idea is simple: anyone can submit a photo and, if you meet the fairly rigid criteria (focus, composition, exposure and lighting), your picture could be chosen and posted for all to see. For bloggers, it's a great way to drive site traffic because viewers can click on your photo and be routed over to your blog or website for the recipe. For everyone, it’s a fun way to spend a few minutes, seeing what people are cooking and posting, and getting visual inspiration for future forays into the kitchen. If you're looking for a particular recipe or dish, you can search by category, popularity, and date to weed through the tempting photos and find what you're after.\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/tastespotting\">@tastespotting\u003c/a>, \u003ca href=\"http://www.twitter.com/foodgawker\">@foodgawker\u003c/a>\u003c/p>\n\u003cp>I\u003ca href=\"http://www.foodspotting.com/\">\u003cimg class=\"alignnone size-full wp-image-9750\" title=\"foodspotting\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/foodspotting.png\" alt=\"foodspotting\" width=\"500\" height=\"267\">\u003c/a>\u003c/p>\n\u003cp>I'll admit it. Some of the food blogs I admire and read the most are ones with exceptional photos--sure, people like to read about food, but people \u003cem>really\u003c/em> like to look at food. And that, my friends, is where the genius of \u003ca href=\"http://www.foodspotting.com/\">Foodspotting\u003c/a> enters. Instead of reading restaurant reviews to determine where to find a spicy mole or an authentic macaron, you check out the pictures on your own and judge for yourself.\u003c/p>\n\u003cp>Foodspotting is a new site that's been getting quite a bit of buzz lately for it's relatively genius concept, user-generated content, and clean and use-to-use interface. It's a self-proclaimed \"foodie-powered field guide.\" Essentially, the idea is that when it comes down to it, you don't always care what \u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/mbauer/index\">Michael Bauer\u003c/a> said about your favorite restaurant and researching new spots can make eating a bit more scholarly than it needs to be. So not only do users post photos of their favorite dishes, but Foodspotting has built in an important social element to keep the site fresh, interesting--and even competitive. Here's the nitty gritty (in brief) on how it works. \u003ca href=\"http://www.foodspotting.com/about\">Check out their site\u003c/a> if you'd like more detailed information.\u003c/p>\n\u003cul>\n\u003cli>You see a picture and like it, you \"Want\" it. \"Wants\" are sightings you'd like to try.\u003c/li>\n\u003cli>\"Noms\" are for foods you've tried and loved the best.\u003c/li>\n\u003cli>Champions: people who have spotted food at more places than anyone else.\u003c/li>\n\u003cli>Follow: a little like twitter, you can opt to follow places, dishes, and other Foodspotters you trust to stay in the know on the latest sightings.\u003c/li>\n\u003c/ul>\n\u003cp>I'm particularly excited about this site. It's social functionality makes sense--it's all geared towards helping you find dishes you want to try from all over, getting to know your local scene better, network with others who have similar food interests, and perhaps freshen up those camera skills. In terms of travel and restaurant recommendations, it's a new and entirely visual way to check out a city you're traveling to and discover what looks good there.\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/foodspotting\">@foodspotting\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/7x7magazine/tags/fridayflashmob/\">\u003cimg class=\"alignnone size-full wp-image-9760\" title=\"7x7 flickr stream\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/7x7-flickrstream.png\" alt=\"7x7 flickr stream\" width=\"540\" height=\"329\">\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This past Friday, January 15th at 8 p.m., 7 x 7 magazine hosted what they're calling the \u003cem>Friday Flash Mob\u003c/em>. They encouraged diners, chefs, wait staff, or anyone involved in a restaurant that evening to take a shot of what was going on. From the guys manning the line at Tacoliscious to Chris Cosentino enjoying a quiet moment, it's a look at the kitchens, chefs, and dishes that were happening at the same moment all over the city. I'm a sucker for this stuff. While it's obviously too late to submit a photo (unless you have one from Friday at 8 p.m.), the \u003ca href=\"http://www.flickr.com/photos/7x7magazine/tags/fridayflashmob/\">Flickr photo stream\u003c/a> will be used to help build the magazine's popular February food issue.\u003c/p>\n\n","blocks":[],"excerpt":"On one of the morning talk shows last week, a woman was discussing a New Years resolution to streamline her online life. She lamented how it’d taken over her \"real life,\" and had calculated how many hours she wastes on twitter and facebook alone. I'm sure we've all felt similarly at one time or another, although maybe you're still guilty of whiling away an hour online on the office clock and spending more time catching up with your Google Reader than your significant other. So this week I thought I'd put together a post for you highlighting a few food MVP's--online sites (many of which are local) where each moment you spend drooling, ogling, and researching will be time well spent. I promise.","status":"publish","parent":0,"modified":1550617199,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1569},"headData":{"title":"Eat, Read, Look: Food Websites Worth Your Time | KQED","description":"On one of the morning talk shows last week, a woman was discussing a New Years resolution to streamline her online life. She lamented how it’d taken over her "real life," and had calculated how many hours she wastes on twitter and facebook alone. I'm sure we've all felt similarly at one time or another, although maybe you're still guilty of whiling away an hour online on the office clock and spending more time catching up with your Google Reader than your significant other. So this week I thought I'd put together a post for you highlighting a few food MVP's--online sites (many of which are local) where each moment you spend drooling, ogling, and researching will be time well spent. I promise.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Eat, Read, Look: Food Websites Worth Your Time","datePublished":"2010-01-18T19:22:48.000Z","dateModified":"2019-02-19T22:59:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"9725 http://blogs.kqed.org/bayareabites/?p=9725","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/01/18/eat-read-look-food-websites-worth-your-time/","disqusTitle":"Eat, Read, Look: Food Websites Worth Your Time","path":"/bayareabites/9725/eat-read-look-food-websites-worth-your-time","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.google.com/search?hl=en&q=food+websites&btnG=Search\">\u003cimg class=\"alignnone size-full wp-image-9752\" title=\"food website google search\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/header.png\" alt=\"food website google search\" width=\"500\" height=\"367\">\u003c/a>\u003c/p>\n\u003cp>On one of the morning talk shows last week, a woman was discussing a New Years resolution to streamline her online life. She lamented how it’d taken over her \"real life,\" and had calculated how many hours she wastes on twitter and facebook alone. I'm sure we've all felt similarly at one time or another, although maybe you're still guilty of whiling away an hour online on the office clock and spending more time catching up with your Google Reader than your significant other. So this week I thought I'd put together a post for you highlighting a few food MVP's--online sites (many of which are local) where each moment you spend drooling, ogling, and researching will be time well spent. I promise.\u003c/p>\n\u003cp>\u003cstrong>Eat\u003c/strong>\u003c/p>\n\u003cp>Food by mail. Certainly something people are warming up to, but there's still some hesitation. With thoughts of honey-baked ham and bad coffeecakes, not everyone's jumping on the wagon. But there are some great sites out there, hand-selecting unique, small-batch products that you can't find at your corner grocery store. From \u003ca href=\"http://www.ranchogordo.com/\">small sites stocking heirloom beans\u003c/a> (love them), to big-box stores with overnight shipping--you can get pretty much whatever your recipe calls for online these days. But local rock-star site, Foodzie and innovative Marx stand out for their diverse products and way in which they foster community by supporting small artisan vendors, blogging about their experiences, and hosting contests and giveaways.\u003c/p>\n\u003cp>\u003ca href=\"http://foodzie.com/\">\u003cimg class=\"alignnone size-full wp-image-9751\" title=\"foodzie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/foodzie.png\" alt=\"foodzie\" width=\"500\" height=\"263\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I can't say enough about \u003ca href=\"http://foodzie.com/\">Foodzie\u003c/a>. First, they're based right here in San Francisco, they're supporting small businesses from all over the country, and every time I sign on I find something cool I'd never heard about. If you're not familiar with the concept, essentially they're an online space, allowing small-time (or bigger-time) vendors to set up a shop. Then buyers purchase directly from these passionate food producers and growers. I've found a few favorite new products like \u003ca href=\"http://alittlebitofsweet.foodzie.com/chocolate-candy/handmade-peanut-butter-cups.html\">handmade peanut butter cups\u003c/a> from the small baking company, a little bit of sweet, and Sunchowder's Emporia unique hand-crafted \u003ca href=\"http://sunchowderjams.foodzie.com/honey-jam/apple-butter.html\">jams\u003c/a> (wrapped in beautiful papers). Their \u003ca href=\"http://foodzie.com/blog/\">blog\u003c/a> has dining recommendations, interviews and recipes, and there's a great \"Discover\" \u003ca href=\"http://foodzie.com/map/\">map that highlights artisan foods\u003c/a> made in and around the Bay Area.\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/foodzie\">@foodzie\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.marxfoods.com/products\">\u003cimg class=\"alignnone size-full wp-image-9753\" title=\"Marx Foods \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/marx.png\" alt=\"Marx Foods \" width=\"500\" height=\"319\">\u003c/a>\u003c/p>\n\u003cp>Before 2007, only high-end restaurateurs knew about \u003ca href=\"http://www.marxfoods.com/products\">Marx Foods\u003c/a> as they were essentially a supplier of wholesale, boutique, high-end products. Today, their product line has expanded and is now available to home chefs who can search by categories or ingredients, season, organic/free range etc. Their mission is to find the finest and freshest products, stay on top of food trends, and connect the customer to the food source (by taking out the warehouse/middleman element). Their \"\u003ca href=\"http://www.askmarxfoods.com/\">Foodie FAQ\u003c/a>\" delves into such topics as the spiciness of ghost peppers and freezing live mussels. And they also have a \u003ca href=\"http://marxfood.com/\">blog\u003c/a> where they feature contests and post relevant pieces like \"How to Store Fresh Truffles\" or great recipes (like this one for \u003ca href=\"http://marxfood.com/chile-coconut-crusted-shrimp-recipe/\">chile-coconut crusted shrimp\u003c/a>).\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/marxfoods\">@marxfoods\u003c/a> and check out their \u003ca href=\"http://www.flickr.com/photos/marxfoods/\">flickr stream\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Read\u003c/strong>\u003c/p>\n\u003cp>I won't even touch on blogs or online food communities because we all have our favorites and really, that'd be an entirely different post. If you want to know what blogs I read and admire, here's my \u003ca href=\"http://asweetspoonful.com/links\">current link list\u003c/a>. Moving away from blogs, there are a few sites that stand out in my mind for fresh local content and literary voice.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tablehopper.com/\">\u003cimg class=\"alignnone size-full wp-image-9754\" title=\"tablehopper\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/tablehopper.png\" alt=\"tablehopper\" width=\"500\" height=\"286\">\u003c/a>\u003c/p>\n\u003cp>Life is good for Marcia Gagliardi these days. She's currently hitting up the food scene in India and has a book coming out this spring. While I rarely give out my email and subscribe to newsletters and the like, I look forward to every Tuesday afternoon when the \"\u003ca href=\"http://www.tablehopper.com/subscribe/\">hopper\u003c/a>\" arrives in my in-box (online version available on her \u003ca href=\"http://www.tablehopper.com/\">website\u003c/a>). Marcia's voice is light-hearted and humorous. She's sometimes self-deprecating and never takes food too, too seriously. But she's definitely got the inside scoop on the San Francisco dining scene: restaurant closures, changes in ownership, great reviews, and upcoming events. Her rotating \"Ten Places to Eat at Now\" list contains a few of my very favorite spots, and she provides a great free service called \"tip please\" that allows you to enter a bit of information and receive a personalized restaurant recommendation (service temporarily on hold while Marcia travels). She's not paid by restaurants to write a review, she doesn't accept ads, and she doesn't believe in writing negative reviews. She's a genuine voice coming out of the San Francisco food scene.\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/tablehopper\">@tablehopper\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://forums.egullet.org/index.php?/forum/201-the-daily-gullet/\">\u003cimg class=\"alignnone size-full wp-image-9749\" title=\"egullet\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/egullet.png\" alt=\"egullet\" width=\"540\" height=\"210\">\u003c/a>\u003c/p>\n\u003cp>With a tagline like: \u003cem>Read. Chew. Discuss\u003c/em>, eGullet has got to be good. There are a few parts to the website. First, they have a popular \u003ca href=\"http://forums.egullet.org/index.php?app=core&module=search&do=active\">forum\u003c/a>, where folks post questions in topics ranging from the best canned tomato soups to where to get dinner in Morristown, New Jersey. But the reason I come to egullet is for \u003ca href=\"http://forums.egullet.org/index.php?/forum/201-the-daily-gullet/\">The Daily Gullet\u003c/a>, the literary journal of the eGullet Society. Here, food writers and editors post longer, more literary pieces such as \"Why Jews Like Chinese Food\" and \"The Frying of Latke 49.\" They're not always recipe-driven like many food blog entries tend to be these days, and are always smartly written. In the online world of short snippets and photos, sometimes it's nice to curl up with the laptop and read an actual essay on food. You get that here.\u003c/p>\n\u003cp>\u003cstrong>Look\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tastespotting.com/\">\u003cimg class=\"alignnone size-full wp-image-9748\" title=\"tastespotting\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/tastespotting.png\" alt=\"tastespotting\" width=\"500\" height=\"243\">\u003c/a>\u003c/p>\n\u003cp>If you’re a food blogger or a fan of \"food porn,\" you already know \u003ca href=\"http://www.tastespotting.com/\">Tastespotting\u003c/a> and \u003ca href=\"http://foodgawker.com/\">Food Gawker\u003c/a> well. If these sites are new to you, the idea is simple: anyone can submit a photo and, if you meet the fairly rigid criteria (focus, composition, exposure and lighting), your picture could be chosen and posted for all to see. For bloggers, it's a great way to drive site traffic because viewers can click on your photo and be routed over to your blog or website for the recipe. For everyone, it’s a fun way to spend a few minutes, seeing what people are cooking and posting, and getting visual inspiration for future forays into the kitchen. If you're looking for a particular recipe or dish, you can search by category, popularity, and date to weed through the tempting photos and find what you're after.\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/tastespotting\">@tastespotting\u003c/a>, \u003ca href=\"http://www.twitter.com/foodgawker\">@foodgawker\u003c/a>\u003c/p>\n\u003cp>I\u003ca href=\"http://www.foodspotting.com/\">\u003cimg class=\"alignnone size-full wp-image-9750\" title=\"foodspotting\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/foodspotting.png\" alt=\"foodspotting\" width=\"500\" height=\"267\">\u003c/a>\u003c/p>\n\u003cp>I'll admit it. Some of the food blogs I admire and read the most are ones with exceptional photos--sure, people like to read about food, but people \u003cem>really\u003c/em> like to look at food. And that, my friends, is where the genius of \u003ca href=\"http://www.foodspotting.com/\">Foodspotting\u003c/a> enters. Instead of reading restaurant reviews to determine where to find a spicy mole or an authentic macaron, you check out the pictures on your own and judge for yourself.\u003c/p>\n\u003cp>Foodspotting is a new site that's been getting quite a bit of buzz lately for it's relatively genius concept, user-generated content, and clean and use-to-use interface. It's a self-proclaimed \"foodie-powered field guide.\" Essentially, the idea is that when it comes down to it, you don't always care what \u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/mbauer/index\">Michael Bauer\u003c/a> said about your favorite restaurant and researching new spots can make eating a bit more scholarly than it needs to be. So not only do users post photos of their favorite dishes, but Foodspotting has built in an important social element to keep the site fresh, interesting--and even competitive. Here's the nitty gritty (in brief) on how it works. \u003ca href=\"http://www.foodspotting.com/about\">Check out their site\u003c/a> if you'd like more detailed information.\u003c/p>\n\u003cul>\n\u003cli>You see a picture and like it, you \"Want\" it. \"Wants\" are sightings you'd like to try.\u003c/li>\n\u003cli>\"Noms\" are for foods you've tried and loved the best.\u003c/li>\n\u003cli>Champions: people who have spotted food at more places than anyone else.\u003c/li>\n\u003cli>Follow: a little like twitter, you can opt to follow places, dishes, and other Foodspotters you trust to stay in the know on the latest sightings.\u003c/li>\n\u003c/ul>\n\u003cp>I'm particularly excited about this site. It's social functionality makes sense--it's all geared towards helping you find dishes you want to try from all over, getting to know your local scene better, network with others who have similar food interests, and perhaps freshen up those camera skills. In terms of travel and restaurant recommendations, it's a new and entirely visual way to check out a city you're traveling to and discover what looks good there.\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/foodspotting\">@foodspotting\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/7x7magazine/tags/fridayflashmob/\">\u003cimg class=\"alignnone size-full wp-image-9760\" title=\"7x7 flickr stream\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/7x7-flickrstream.png\" alt=\"7x7 flickr stream\" width=\"540\" height=\"329\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This past Friday, January 15th at 8 p.m., 7 x 7 magazine hosted what they're calling the \u003cem>Friday Flash Mob\u003c/em>. They encouraged diners, chefs, wait staff, or anyone involved in a restaurant that evening to take a shot of what was going on. From the guys manning the line at Tacoliscious to Chris Cosentino enjoying a quiet moment, it's a look at the kitchens, chefs, and dishes that were happening at the same moment all over the city. I'm a sucker for this stuff. While it's obviously too late to submit a photo (unless you have one from Friday at 8 p.m.), the \u003ca href=\"http://www.flickr.com/photos/7x7magazine/tags/fridayflashmob/\">Flickr photo stream\u003c/a> will be used to help build the magazine's popular February food issue.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/9725/eat-read-look-food-websites-worth-your-time","authors":["5072"],"categories":["bayareabites_1865","bayareabites_1927"],"tags":["bayareabites_3328","bayareabites_3325","bayareabites_3612","bayareabites_3324","bayareabites_1949","bayareabites_3326","bayareabites_2025","bayareabites_3327"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. 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