Blogging is a wonderful way to connect with your fans and build relationships and trust. For anyone in the food industry, blogging serves to connect people with your recipes and musings. You can use it to start a conversation – so much happens in the comments section of established blogs – and it’s a great place to start building those connections. It’s an opportunity to give your brand a voice and humanize the experience.
3 key points for companies in the food industry:
Ask questions. The more questions you ask, the more likely people are to start talking.
Post beautiful photos. Eating is such a visual experience – if you can capture that in a photo, you’re half way there. I’m way more likely to make a recipe when I can see the result is beautiful.
Answer all your comments. It’s great that people are starting to leave comments, but brands that don’t engage with their comments section let it fall short. Even if someone says they don’t like something, engage with them.
Do you have a tip for food blogging? Leave it below in the comments section. I promise I’ll answer. (See what I did there? heh heh) 🙂
If there’s one thing I took from my experience doing a Whole30 (other than the obvious – added sugar sucks!) it was this mayonnaise recipe. I. love. mayo. I remember seeing some Instagram post pushing avocado instead of mayo and I was all pffffft, I love avocado, but I’m not giving up mayo. But I knew that jar of Hellmann’s was complete garbage for me, so I just ate less of it and savoured it when I indulged.
A lot of people go into their first Whole30 thinking about the things they don’t get to have. I encourage you go into it with excitement about the new things you’ll learn to make. You certainly don’t have to be doing a Whole30 to enjoy this simple mayo. You might even have all the ingredients in your cupboard right now.
Here’s a little video to show you how it’s done – full instructions are below.
Home made mayo
1 1/4 cup avocado oil (Whole30 says they don’t like avocado oil because the flavour is too strong, but I call their bluff. I think it tastes great.. and is actually very mild.)
1 room temperature egg
1/2 tsp mustard powder (or prepared yellow mustard if that’s what you have)
dash of salt
Combine 1/4 c. oil, egg, mustard powder and salt in the blender. SLOWLY pour the remaining cup of oil into the blender while it’s running on low. It’s important not to rush this step or your mayo will not emulsify properly and you’ll end up with a runny mess (this happened to me my first try). Once all your oil is in and your mixture has magically thickened, add the lemon juice to taste and stop the blender once combined.
Use a spatula to transfer your mayo to a jar. According to the good folks at Whole30, this should keep in your fridge for one week past the expiration date on your egg carton. But don’t even worry, you don’t have to think about that – it’ll be gone well before then.
Now that you have mayo – you don’t have to stop there. Use this as a base for any dressing or dip you want. Think garlic, chipotle, fresh herbs, more lemon juice… it’s just the beginning my friends.
i really want to try a chipotle mayo. Have you made home made mayo before? What did you mix with it to make it special?
For the month of November 2015 I committed to doing my first Whole30. You may have heard of this before, but if you haven’t, in a nutshell it’s 30 days of commitment to eating no sugar, dairy, legumes, grains (I’m lookin’ at you, quinoa) and alcohol. That sounds hard, right? Well, the first couple days were, but just because it involved being organized. After that, it was a wonderful, eye opening experience. I’ll write more about that another day. The reason I’m bringing it up is that with December creeping up while I was doing the Whole30, I knew cookies were on their way. I didn’t want to fall completely off the bandwagon because I was feeling so great from my sugar free diet, so I started researching paleo recipes for inspiration on refined-sugar free treats (the lesser of two evils, I suppose).
And that’s how I found paleOMG. Juli Bauer is the paleo author/chef/comedian/beauty who owns the blog – and man, is she entertaining. Let’s talk a little bit about her approach to social media.
In addition to the blog, paleOMG is present on Twitter, Instagram, Pinterest and Facebook. paleOMG has 349,000 followers on Facebook, 26,000 followers on Twitter, 63,000 followers on Pinterest and 212,000 followers on Instagram. The content is not only focused on food and recipes as some food blogs are. Hers is the epitome of a lifestyle blog. She has posts regarding fashion, exercise, travel, and personal musings. In fact, most of her posts have some kind of dialogue in them.
Social media loves food pics. You can tell – check out that following on Instagram and Pinterest, two very visual channels. paleOMG knows people like nice photos, and delivers on that by creating beautiful content that always links back to the blo
g. Entice people with gorgeous photography, drive clicks back to website. Perfect!
What really sets paleOMG apart from other lifestyle/food blogs and brands out there is not the photography – it’s the use of social media to engage in conversation and Juli’s ability to keep it real. She has a potty mouth, she tells it how it is and she makes no apologies for it. In the about me section of her blog, she straight out says she doesn’t care about the science behind paleo, she just loves the way it makes her feel. A far cry from people feeling the need to sound fancy and smart and justify everything they say. She just likes food, and that’s it.
She answers most of the comments on her page. She is there to talk to. The stories in her blog posts are real and human. This is so important on social media as it humanizes her brand. People love paleOMG because people love Juli.
Hi, hello, bonjour. My name is Chelsea. I have been interested in putting together some kind of lifestyle blog for a very long time now, and today I decided I’d take the plunge. My past experience with blogging has always been using it as a way to get my art out in the digital world (I’m a painter, by the way). It has been great to me, although you wouldn’t know it – I deleted my old blog in January with a goal of starting fresh, and between starting a new job and furthering my education I admit I have neglected it.
My issue with my other blog is that in addition to painting, I enjoy being creative in other ways as well, but don’t see my existing blog as a place to write about these other creative ventures. Thus, ashes + acorns is here to solve my dilemma.
This feels like the perfect time to sit down and start a new project. The rain is pouring outside for the first time in a long time. I pulled out my wool socks today. I just poured a cup of tea – decaf, it’s 9:30pm, I’m not crazy. September just feels right.
I’ve got a serious love for crafting, DIY, painting, ceramics, cooking, pretty things and dining out. I also have a deep love for the city I live in, Vancouver. You can expect snippets of those one week at a time. Bottom line: I’m excited.