Cherry tomatoes at the Grand Lake farmer's market in Oakland, Saturday mornings.
It’s summer in the Bay Area, my favorite time of year, when our 50 or so farmer’s markets are bursting at the seams with local produce at the height of flavor. At the Berkeley farmer’s market, I was just loading up on peaches, zucchini, tomatoes, strawberries…
Oh. Hello! You’re a food obsessed person like me? Good. Come to my talk on Sunday morning on Killer Food Blogs.
You know you want to start one. What else matters in life besides feeding friends and family, pop-up restaurants, food trucks, cooking, baking, great restaurants, culinary travel, food swaps, food politics and food culture?
While I’m a food lover, I talk mainly with food bloggers on my WordPress blog Will Write for Food. We have long discussions (and heated arguments, sometimes) on social media, recipe writing, blogging conferences, food photography, and working for free and for pay. They’re a smart and passionate crowd.
Saute these tiny Padron peppers in a bit of olive oil and then salt them. Heavenly!
Why not join in? Let’s have a live discussion Sunday at 9:45 a.m. I’ll cover 10 Things You Need to Know to become a well-known food blogger, with tips on content, food photography, community, recipe writing, and driving traffic. I’ll give a 20-minute presentation with secrets of some of the best-known food bloggers, and then we’ll have a 10 minute Q&A.
See you there. Right now, I’m off to make Turkish slow-cooked eggplant with currants and pine nuts. I found the recipe here.