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Food, Courage and Creating Content: Let the Journey Begin

Author:

… by Beth Cochran

When I attended BlogWorld just a couple short months ago, I was working on a new venture that, at the time, was straddling the line between start-up and a viable business. I was glad to be passed the very beginning – the website creation, building an audience, struggling to get all the pieces of the puzzle together, etc. I was finally able to direct my efforts towards refining the content and finding sponsors. But things happen, partners lose interest, and I recently found myself back at the start – unwilling to let my passion die.

This journey, however, has made me realize how much passion goes into food blogging (and any content creation for that matter). So as I take an all-too-familiar trip down start-up road, I figured I would focus this blog post on the process and provide some tips and tools – and hopefully some inspiration – to keep you going.

Just Do It

As Julia Child said “Find something you’re passionate about and keep tremendously interested in it.” Passion is indeed the first step, and it will get you far, but knowledge and the right resources will carry you the rest of the way.

  • Navigate the space – do your research. Is there anyone else out there doing what you want to do? How can you create something different? Find your niche.
  • Establish your presence – get out there and start creating content. There are tons of free tools to get you started:
    • Blogging sites – WordPress, Tumblr, Posterous
    • Social sharing – Facebook, Twitter, LinkedIn, TubeMogul, YouTube, Flickr
  • Curating content – create an editorial calendar with dates and topics, but don’t let this become too daunting of a task that keeps you from creating!
  • Build your foundation – if you don’t have the budget to hire and SEO pro or a designer, there are several free resources to get you by until you can:
    • SEOmoz.org
    • SmashingMagazine.com

“Like Nike says, ‘Just Do It!’ There are so many things that a new blogger will need to learn to make his/her blog readable, more to make it good and even more to make it great,” said Tony Morales, owner of Desert Smoke BBQ and blog. “Nothing can happen until you take that first step so get the basics up, and start writing. Don’t worry too much about it being perfect from the start. Your blog will evolve as you learn.”

Build a Network of Foodies

Surround yourself with people of like mind, and before you know it you’ll start coming up with ideas you never thought possible. Attending conferences like BlogWorld and TECHmunch have proven invaluable. Not only do you learn tricks of the trade, but you build your network (and make several lasting friendships) and see what others are doing. It’s a great way to keep your thumb on the pulse of the foodie/content creation movement.

Don’t forget to explore the digital space too. Food is a universal language. Technology allows us to see, hear and in some cases interact live with food creators from all over. We are now able to be a part of “Chili Takedowns,” or learn how other foodies taught themselves to smoke fish or make gourmet chocolates (FoodCurated.com), swap recipes on BakeSpace.com, or see the crazy brisket tacos being served up by the Taceaux Loceaux artisan truck in New Orleans (VendrTV). Yes, it’s a lot of work, but take a cue from these fearless content creators and start living your passion…it will pay off.

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” – Julia Child

Beth Cochran (@BethCochran) is the founder of FoodTVLive.com, a live stream culinary show network, and Wired PR, a Phoenix-based public relations agency.

Raiding the Pantry for Fresh Food Content

Author:

… by Hilary Allard

Everyone talks about content. You know you need it – but when and how to create it? For many people, the prospect of adding “content creation” to their to-do lists is overwhelming.

Luckily for people in the food business, there are a wealth of simple ways to use what you already have on hand and easy ways to turn the things you do on a daily basis into meaningful content.

Consider the following:

Recipes

It’s not enough to put a product on the shelf – you have to help consumers understand how to use it. Whether your product is a gourmet ingredient or a kitchen appliance, gather your best recipes – from employees, friends, neighbors or mom – and share them on your blog. Showing customers how to use your product will help them make it an important part of their daily lives.

Think about seasonality when posting your recipes. Do you have tried-and-true favorites that are perfect for Thanksgiving or Valentine’s Day? What about best uses for all that extra zucchini in August or ideas for a Fourth of July barbeque? Map out a calendar of occasions and slot in the recipes you already have on hand. Before you know it, you’ll have a year of content in front of you.

Check out these holiday recipes and entertaining tips on Victoria Gourmet’s blog.

Instructions and Tips

No matter what your product, you will inevitably get a broad range of consumer questions. By sharing content that addresses your most commonly asked questions, you can raise customer satisfaction and put a human face to the brand.

Posting an instruction manual isn’t exactly compelling content. But what about augmenting your existing product instructions with a series of photos that show how that pie should look in the stages of being made, or a quick Flip video of how to lock the lid on your company’s food processor?

Don’t forget the tips that your customers send you. They can often provide insights into product uses or challenges that you may not have thought of. As a courtesy, ask first before sharing online.

Wilton Cake Decorating shows their expertise through a robust YouTube channel with instructions for cake decorating from the basic to the advanced.

Testing, one, two, three

The next time you’re in the test kitchen working on a new recipe, grab a few shots and upload them to your Flickr or Facebook page. People love seeing “behind the scenes” activity. Ask consumers what they think about the recipe idea. Is this something they’d like to try? What suggestions do they have for improvement?

Are there other food-related activities you are doing that you should share? Everyone complains about those who tweet about what they had for lunch. But what about a company potluck where everyone brings a dish made with your products? This could be a source of ideas and inspiration for your customers.

And where are you eating, anyway? If customers look to you as a food expert, they will undoubtedly be interested in your latest restaurant visit. Maybe not the sandwich you had for lunch, but maybe that dinner you had at a new Chicago hotspot on a business trip.

For inspiration, look to Martha Stewart who does a great job of blogging about relevant information related to her ventures, including cooking and dining out, complete with great photos.

Hilary Allard:
A Vice President at The Castle Group, a Boston-based public relations and event management agency, Hilary has extensive experience working with CPG, housewares and multi-unit restaurant companies. She works closely with her clients to develop successful media relations strategies and social media programs. An avid homecook, she writes a personal food blog. You can find her at http://slicedanddiced.wordpress.com, http://thecastlegroup.wordpress.com, and http://twitter.com/hallard

Season Your Content With Your Voice

Author:

… by Mike Dobranski

If blogging were to have a Golden Rule, I think it would be that “Content Is King.”  When it comes down to it, we can all write, but the people with the interesting content said in the voice that genuinely touches the audience will ultimately be the most successful.  Blogging is all about good touches.

When our palette is narrowed down to our palates with Food Blogging, new and original material is often times tough to come up with after a while.  For those of us that blog about restaurants, how many different ways can we talk about too much salt on the New York Strip, or for those that blog about cooking, really…how many friggin’ variations of a cupcake are there?

Many times it’s all about the angle and the light.  What angle are you going to approach the over-salted New York Strip?  Is it part of a review of the restaurant?  Is it enough to stand alone as a spotlight on the dish?  Do you want to put it as part of a list of the saltiest things you ate in 2010? Do you want to talk about the abused piece of meat on a “Versus List” such as; Steak vs. Salt Lick, Steak vs. Rim of a Margarita Glass, Steak vs. Dead Sea, etc.?  How many different approaches can you take with a common problem you’ll see over and over and over again?

However, all these different approaches don’t mean squat if they aren’t in your own voice.  The worst thing a blogger can do is try to fit them self in someone else’s mold.  Write the way you talk, not the way someone else talks.  If you think the glaze for those homemade donuts you’re blogging about looks like smegma, then say so.  If the mere thought of smegma makes you want to take a boiling hot shower and say ten Hail Mary’s, then don’t do that.  Write in your own voice.  Your followers will find you.  So will the haters…but tell the haters to kiss your ass (in your own words, of course!). Remember, for every single vocal critic out there, there’s usually a couple hundred reading silently, nodding their head in agreement with you.

Engage your audience with quality, original content.  Make them see things in a way they never saw them before…that’s when the magic happens.   Above all else, say what you need to say in your own voice.  If people wanted to read about that cupcake the way someone, perhaps, more “established” would have said it, then they can always log on to their site.  Say it like you mean it.

Mike Dobranski is a professional musician, amateur blogger, eater of good food, poker junkie, master of the inappropriate comment and bad husband to a wonderful wife. He is the founder and writer for http://TastingLasVegas.com, a blog and podcast dedicated to news and reviews of the Las Vegas restaurant scene. You can join Mike and Tasting Las Vegas on Twitter at @TastingLasVegas

The 2010 Tasting Las Vegas 7 & 7 Restaurant Picks

Author:

You won’t find a better city on Earth when it comes to great eating than Las Vegas! I feel that it is my civic duty to ensure everyone involved with the 2010 Blogworld & New Media Expo eats well while they’re here in Our Little Twinkle In The Desert. For your perusal is my 2010 Tasting Las Vegas 7 & 7 Restaurant Picks; 7 restaurants on the Las Vegas Strip and 7 restaurants off the Las Vegas Strip (plus a few bonuses) that represent the excellent and diverse eats that our fair city has to offer. Enjoy and eat well!

On The Las Vegas Strip –

First Food and Bar at the Palazzo
First Food and Bar is one of my favorite places in town. Chef Sam DeMarco and crew present a unique and sophisticated spin on American comfort foods that are wonderfully flavorful and always use the best of ingredients. First is great for lunch, dinner and proper late night hang. For those in the boozing mood, First has one of the best Happy Hour deals in town (3pm-7pm & 11pm-1am) with 2-for-1 Draft Beers, Stoli vodka and Patron tequila. A few dishes I’d recommend are the Walnut Shrimp, Mykonos Gyros Eggrolls and Scotty’s 5-Layer Chicken Fingers. Oh yeah, and get the Philly Cheesesteak Dumplings. And the Dr. Pepper BBQ St. Louis Ribs! Oh! And the…..well….you get the picture. It’s all good at First Food and Bar!

You can follow First Food and Bar on Twitter at @FirstFoodandBar

RM Seafood at Mandalay Bay

Yes folks, you can have seafood in the desert. Good seafood. RM Seafood isn’t just one of the best seafood restaurants in Las Vegas, it’s one of the best seafood restaurants you’ll find anywhere. Chef Rick Moonen isn’t just an accomplished chef, but is also on the forefront of Sustainable Seafood advocacy, so not only will you eat great food, but you’ll eat food that is fished responsibly. RM Seafood has two components; downstairs being a more casual space and upstairs a more intimate space for fine dining. Downstairs is open for lunch and dinner. Keep in mind that the menu is seasonal, so these recommendations might not be there in their current form by the time Blogworld rolls around, but the Alaskan King Salmon with Corn Succotash and Alaskan Halibut with English Peas in a Basil Broth are fabulous. Upstairs, the best way to fly is the (currently) $75 5-course prix fixe tasting menu, which is among the most sophisticated food you will find in Las Vegas and for a bargain of a price!

You can follow Chef Rick Moonen on Twitter at @RickMoonen

Julian Serrano at Aria

The Spanish Tapas tradition is my favorite way to eat; a variety of small plates, packed with flavor and meant to be shared with friends (over many pitchers of sangria, of course!). While Chef Julian Serrano made his name as a French chef with his highly-acclaimed Picasso at the Bellagio, Chef Serrano is a native Spaniard and this is the cuisine nearest to his heart. You MUST get the Pan Manchego. At first glance it’s a simple piece of bread with tomato and aged manchego cheese, but it puts on a clinic how truly magical the best of ingredients will make the best of food if executed properly. I also highly recommend the Tuna-Raspberry Skewers, the Chicken Croquetas and the dish I want to eat everyday of my life, Huevos Estrellados, which is eggs, fried potatoes and chorizo.

N9ne Steakhouse at The Palms

Well, The Palms, which houses N9ne Steakhouse, isn’t actually on Las Vegas Blvd., but it’s close and the powers-that-be usually group The Palms as a “Strip Resort.” Be prepared, N9ne is not your daddy’s steakhouse. It’s loud, hip, trendy and you’ll probably find yourself tripping over celebrities and professional athletes on the way to your table. For my money, it’s the best tasting, most consistently well-prepared steak in town and that’s why I go there. If loud music and beautiful people ain’t your thing, then check out Wolfgang Puck’s CUT at the Palazzo for all of your charred cow needs.

You can follow N9ne Steakhouse on Twitter at @N9neSteakLV

Wazuzu at Encore

Everyone has their favorite sushi joint, everyone has their favorite dim sum joint and everyone has their favorite Thai place, but no one in this town knocks all Asian cuisines out of the park in one place like Chef Jet Tila and his crew do at Wazuzu. Wazuzu is categorized as a pan-Asian restaurant, and while such a title would cause most authenticity sticklers to scurry and flee, everything I’ve eaten at Wazuzu is legit. Great sushi rolls and sashimi, Chinese Shu Mai pork dumplings that are exquisite, Thai Chicken Panang Curry that is of the best I’ve had anywhere and his signature Drunken Noodles (I always get beef) are guaranteed to make you happy.

You can follow Chef Jet Tila on Twitter at @jettila

Silk Road at Vdara

The Best Breakfast in Las Vegas. Without question. Sure, greasy spoon diners have their place in life, but if you are looking for a unique breakfast using only Farmers Market fresh ingredients and the finest spices on the planet, then Silk Road is the place for you to have your morning meal. Influenced by the diverse flavors of the ancient Silk Road, Chef Martin Heierling and crew have created a space for those flavors to shine on breakfast foods. With Crispy French Toast with Cinnamon Custard and Cider Reduction, Blueberry Ricotta Pancakes with Orange Blossom Syrup and Candied Rose Petals and Free Range Turkey Hash with Piquillo Peppers and Kirmizi Butter…this is half a world away from your neighborhood Lumberjack Breakfast. On Sunday, Silk Road hosts a fabulous brunch that is a tasting of much of the menu and runs for $39 which includes a mimosa or bloody mary. Silk Road is only open for breakfast and lunch, but if you miss this and still want to check out Chef Heierling’s cuisine, check out his other concept in town, Sensi at the Bellagio, which is headed up by Chef Roy Ellamar for dinner. Excellent food.

L’Atelier de Joël Robuchon at MGM Grand

The legendary Joël Robuchon wasn’t named “Chef of the Century” by some fluke. The guy knows his stuff. He has more Michelin stars than anyone else on the planet and his food deserves it. Food of his caliber obviously doesn’t come cheap; a meal at his neighboring signature restaurant, his only fine dining restaurant in the United States, will run you about $400 a head if you do the 16-course degustation. Fortunately, the more “casual” L’Atelier will allow you to eat some extraordinarily sophisticated food with less of a jolt to the bank account. Don’t get me wrong, you’re still going to pay a few shekels for it, and by “casual” I don’t mean that there’s banjos hung on the wall and a staff wearing Pieces of Flair will sing Happy Birthday to you as they present your complimentary cupcake with flaming sparkler. The “casual” aspect of L’Atelier means that the superfluous ceremony of fine dining (think white tablecloths, 20 different glasses on the table and a different sized fork for each bite) is stripped away and all you’re left with is perfect food. Examples of which are the Langoustine Fritter with Basil, Burger with Foie Gras, or the Steak Tartar with Frites. If you don’t have a cholesterol check anytime soon, Robuchon is probably most famous for his Pommes Puree, which are more butter than actual potato. This ain’t your momma’s mashed potatoes.

You can follow L’Atelier de Joël Robuchon on Twitter at @RobuchonLV

Off The Strip –

Bachi Burger
470 E. Windmill Ln. #100
Las Vegas, NV 89123

Asian inspired hamburgers. Who woulda thunk? I’m certainly glad Chef Lorin Watada, formerly corporate chef of Roy’s Hawaiian Fusion Restaurants, did…and in so doing…created one of the biggest local hot spots in all of Las Vegas! Bachi Burger is delicious, unique and very wallet friendly. Hand-formed hamburgers combined with the flavors of Asia including Korea’s Kalbi and Vietnam’s Banh-Mi, be prepared for the explosion of flavor that Bachi Burger is known for. And while the Chili Fried Chicken appetizer is a must get, make sure you save room for dessert! Pastry Chef Keris is of the best pastry chefs in town and you won’t believe sweets of such high quality can be gotten at such a low price!

You can follow Bachi Burger on Twitter at @BachiBurgerLV

Marche Bacchus
2620 Regatta Drive, #106
Las Vegas, NV 89128

Marche Bacchus is a long ways from the Las Vegas Strip, and once you go inside, you feel like you instantly traveled another couple thousand miles away from it. Well done French cuisine in a fabulous setting, especially if you get to enjoy the outdoor dining space with view of the lake and surrounding McMansions. The Cote de Porc (Frenchy way of saying pork chop) and Scallop Risotto are good, and of course don’t forget the Foie Gras as an appetizer. Also, Marche Bacchus has a wine shop component, so you can purchase good wines without the heinous markup and enjoy them with the tasty food and comfortable surroundings.

Origin India
4480 Paradise Road #1200
Las Vegas, NV 89169

Origin India is far from a standard Indian curry joint. The best way I can describe Chef Kuldeep Singh’s cooking is that he combines the flavors of India with French technique and a New American sensitivity to premium ingredients. This is sophisticated Indian cuisine at its finest. Sure, you will find traditional items like Lamb Rogan Josh and Chicken Makhani, but they are done in such a way that you have the essence and the heart of India’s flavors, but the protein will always still be the star of the show. Origin India also has a true mixologist on board, and the cocktails made here are some of the best in the city. If you’re looking for more standard fare Indian food, Namaste Indian Cuisine in the Commercial Center on Sahara Ave (next door to Lotus of Siam) has the best Indian Lunch Buffet in town and is only $9.99, putting it as one of the best deals in town!

You can follow Origin India on Twitter at @OriginIndia

Pasta Shop Ristorante
2525 W. Horizon Ridge Pkwy
Henderson, NV 89052

By the time this is published anywhere, the Pasta Shop would have closed its longtime location on Tropicana Ave and have re-opened on Horizon Ridge Pkwy in nearby Henderson. Simply the best noodle you’ll find in town, The Pasta Shop offers some of the best Italian dishes served anywhere. Of all the restaurants in Las Vegas, I’ve been going to the Pasta Shop the longest and it has always been among the best and most consistent plates of food of any cuisine. The Spinach Linguini with Oil and Garlic won’t get you many dates, but it is well worth the…aroma. Another big hit is the Shrimp Fra Diavolo which is one of the better balanced spicy red sauces out there.

Firefly
3900 Paradise Rd.
Las Vegas, NV 89169

and

The Plaza Hotel
1 Main Street
Las Vegas, NV 89101

There are few things on Earth that are better for a late night hang than Spanish Tapas, and The Firefly does them quite well and at very reasonable prices. The energy is palpable when you eat at Firefly, as it is one of the hotspots for the young and hip. The Stuffed Dates, a Spanish staple, are fantastic as is both the Camerones a la Diabla (shrimp in a sweet and spicy sauce) and the al Ajillo (lemon-garlic butter sauce). The Manchego Mac & Cheese is also one of Firefly’s most popular picks and my own personal must-get-everytime-I-go dish is actually a dessert; Banana-Nutella Sandwiches. Oh yes.

You can follow Firefly on Twitter at @FireflyLV

Ichiza
4355 Spring Mountain Rd_
Las Vegas, NV 89102

In many ways, Ichiza is the Japanese version of the Firefly in town; a great late night hang full of the young and energetic. Ichiza is what’s known as an izakaya, or Japanese Bar Food joint. Mostly serving small plates, the food is meant to be accompanied with beer, shochu or sake. The menu is scattered on cards posted all over the walls which makes for an interesting adventure in deciding on what to eat. A must have is the Butter Corn, buttery corn love with a crab rangoon type cream cheese on a crisp cracker There’s also a fine assortment of Yakitori (chicken on a stick) and pork belly dishes that you should try. All of them. Oh, and make sure you give the Honey Toast and Coffee Jello a shot!

Naked City Pizza Shop
(inside Moon Doggie’s Bar)_
3240 S. Arville Rd. #E_
Las Vegas, NV 89102

The best Buffalo Wings in Las Vegas. Why? Because Chef / Owner Chris Palmeri is from Buffalo and even went back to Buffalo to work and learn with the best Buffalo-style wings and Buffalo-style pizza makers right before Naked City Pizza Shop opened its doors. That’s what I call dedication to the craft! The first of the Naked City Shops, the Naked City Sandwich Shop, had the best sandwiches in Las Vegas until they closed its doors and folded the sandwich arm into the Pizza Shop. So I guess that means NCPS has the best sandwiches in Las Vegas, too. The NCPS has a unique location, inside Moon Doggie’s Bar on the corner of Desert Inn and Arville. You can eat, drink, smoke, play video poker, and kill virtual exotic animals with the arcade game in the corner. The way good food was meant to be enjoyed.

You can follow Naked City Pizza Shop on Twitter at @NakedCityLV

Mike Dobranski is a professional musician, amateur blogger, eater of good food, poker junkie, master of the inappropriate comment and bad husband to a wonderful wife. He is the founder and writer for http://TastingLasVegas.com, a blog and podcast dedicated to news and reviews of the Las Vegas restaurant scene.

You can join Mike and Tasting Las Vegas on Twitter at @TastingLasVegas

How to Create Mouth Watering Content for Your Blog

Author:

BlogWorld 2010 Speaker
BlogWorld Track
Friday October 15, 2010
Mariners A/12
Time: 4:00PM to 5:00PM

Hi, my name is Nathalie Lussier and I’ve been a blogger nearly half my life, starting way back on platforms like Livejournal and Blogger. A lot has changed since the early days of blogging, from awesome conferences like BlogWorld Expo to attend, to new blogging platforms, and different promotion strategies!

One thing that has remained important since the start of my blogging career has been the ability for a blogger to create mouth watering content that entices readers to share with their friends. On Friday October 15th, 2010 I’ll be sharing my experience creating mouth watering content at BlogWorld Expo in Las Vegas. Click here to RSVP for my talk!

This session is for you if you’re completely new to blogging or you want to take your existing blog to the next level. If you’ve already achieved massive success with your blog, my tips might give you some new ideas and directions, but you’re probably already familiar with some of these techniques. This session will be geared toward bloggers who want to spread the word about their business and their blog.

I run a successful food blog, where I help people eat more fruits and vegetables by enticing them with recipes, photos, and tips. If you think getting people to retweet your blog posts is hard, try getting them to eat more healthy food! I’ll be borrowing from my experience blogging about food in my talk, but the advice is applicable to any blog or business.

I’ll be covering the following topics in my talk:

  • My content creation process, from the time an idea hits to the publishing finish line
  • How to create your content in a way that really connects with your audience
  • Why it’s important to plan out your blog content in advance, and how to do it the right way
  • The only way to ensure your content lives on after you hit publish
  • My light-hearted social media approach that gives your fans a way to spread the word about you while naturally attracting new readers
  • How to choose between all the different distribution channels: Youtube, Twitter, Facebook, SEO, and guest blogging
  • When to pick one strategy and run with it, so you’ll get more results for your blogging efforts

You will leave the session with a solid action plan for creating mouth watering content. The session also gives you an in depth look at content promotion strategies, allowing you to decide which technologies to focus on to get the most out of your time spent promoting your blog content. All of this knowledge leads to more loyal readers, customers, and fans.

I’m really looking forward to seeing you at my session! So mark your calendar for Friday 4pm and be sure to tweet me @NathLussier; before the talk, and say hi in person!

Nathalie Lussier is a Software Engineer turned business owner, known as the Raw Foods Witch. She turned down a career on Wall Street to help people eat more fruits and veggies, and now blogs about making healthy lifestyle choices easier for busy people like you. From curing cravings, to designing a web presence with social media and videos, she is making her mark on the world one carrot at a time.

Survival Tips for the Niche Blogger

Author:

Guest Blogger: Patricia Biesen

I write Chicago Eats Allergy Free for ChicagoNow. I’m a passionate foodie that happens to have food allergies. I provide tips for my fellow Chicagoans on where to eat and cook allergy free. I try to make food allergies as entertaining as possible. My writing style is kind of like a lactose intolerant version of Carrie Bradshaw. I believe we retain more information if we can laugh and have fun. That being said, I am also really serious about having integrity and providing the absolute truth. The last thing I want to do is make someone sick by writing about a product that turns out to not be so gluten free.

 

Many people romanticize about the lifestyle of a blogger, kind of like how illustrators were romanticized in the ‘70s. Blogging is often a job without a paycheck. Those who write about popular topics like motherhood, sports or celebrities seem to have it easier. Of course, if Tiger Woods had celiac disease I would write about it. One month my blog made the most money ever, that being a couple hundred dollars, because of a story I wrote called Healthy Eaters Who Look Good. I observed how many healthy diet book authors either looked great or well . . . didn’t. I wanted to report on those who walk their talk. I don’t think you should purchase a nutrition book or follow a diet from someone who looks unhealthy. Many of my readers agreed and were especially impressed with Peta’s Sexiest Vegetarian Over 50, the 71-year old Mimi Kirk. I was elated my blog was gaining readership. I just naturally assumed that this was just the beginning and my blog would grow in readership. Unfortunately, the next month I only made about what a “sandwich artist” makes in about an hour. Even though I worked hard and paid attention to Google Trends, my blog hasn’t had the same success. To be a good blogger you need to observe things that go unnoticed and yet provide something useful. Here are a few more of my thoughts on niche blogging:

It’s essential to love what you do. Your passion will be apparent, so will your lack of it. The old days of pushy marketing are over. People want to align themselves with authentic people. There are going to be days when you will feel totally unappreciated. On those days I will ask myself: What is new and good? Maybe that day I got three new Facebook fans or maybe nothing happened and I just really enjoyed sharing a story about someone’s gluten free cookie business that started out of a home kitchen.

Selling you v. offering a solution. No one reads my blog because of me. They may think I’m a nice person but I’m really not selling myself. I’m selling a solution. First it’s important to figure out what are my reader’s problems? Many of my readers request help finding good tasting gluten free bread or dairy free ice cream.

Ask and you shall receive. If you don’t know what your readers want then ask them. I usually inquire through Facebook posts or via Twitter. I never think of myself as a writer with an audience. I think myself as a person building a community.

Make your readers feel important. If applicable, offer freebies. Give a shout-out or personal thank you from time to time. I also try to make them feel like less of a niche audience. No one likes to feel alone. Can you align your readers with other groups? For example, some readers like to know that many of their favorite celebrities are also on gluten free diets.

Be aware of Google trends but also be true to you. Try to balance that fine line between giving what they want and writing what you want. For example, I do not agree with pretty much anything Elizabeth Hasselback has to say or stands for but she is a prominent gluten-free celebrity and I have mentioned her in my blog.

Never get angry at a reader. I never thought as a food allergy blogger that I would get hate mail but it happens from time to time. It’s important to breathe and then type. When I reply back to a negative comment I usually thank the reader for taking time to read my blog and for being so passionate about the subject matter I have written about. Then I explain diplomatically why I disagree. You never know who is reading your comments. It could be someone who would like to hire you so it’s best to keep the F-bombs in the privacy of your own home office.

What’s in it for you? Of course, YOU have to benefit somehow or else why do it? In addition to blogging I’m also a holistic health coach. A blog is a great marketing tool for my business. Also, I have no shortage of people sending me free food or product samples. I’m also amazed at the connections I have made. I have met some truly fantastic people and they keep me motivated.

Build relationships and trust first. It’s easy to be persuaded by another blogger’s success story. Focus on “how can I help” v. “how can I make a lot of money?” It may take someone six months before they feel comfortable contacting you for an opportunity.

For the food bloggers: you must have gorgeous photos. If sex sells in advertising, then food porn sells for us. Food is colorful and your blog should be too. Either learn to snap your own photos or align yourself with someone who can provide you with beautiful photos.

Avoid writer’s block. Years ago I did Julia Cameron’s The Artist’s Way program. Out of the many tools I took away from that program is the “morning pages”. In the morning write three full pages of just content, just stream of conscious writing. I find this process warms me up for the writing I do later on in the day. I’m always amazed at the ideas that just flow. The morning is ideal for this process as I believe the critical part of my brain is not up yet to get in the way.

And last of all, booby trap your home or office for creativity. I keep pads of paper on every table top surface. Any idea that pops into my head I write down. I think it’s also important to not dismiss the seemingly small ideas as you never know where they might lead you.

Patricia Biesen is a Food allergy expert and PAC (Protect Allergic Children) Consultant with Eat, Live and Learn. She helps schools, families and day care facilities become allergy safe. Find her at Chicago Now

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