Expect the Unexpected-Blogher Food ’09

Blogher food 09

Expect the unexpected is a great motto, but it’s a hard one to follow. Especially if you like knowing what’s going to happen next.

Blogher Food ’09 was—without a doubt—a thoroughly surprising experience. I enjoyed meeting my blogging heroes and a throng of fascinating blogging personalities. I learned technical lessons, had theoretical discussions, and listened in on inspirational ideas about blogging. But one thing I didn’t expect was bad frozen food, rubber gloves for a chocolate dessert tasting, processed frosting in a can, and the organizers’ overall misunderstanding of the culinary needs of conference attendees. Though the programmed conference programs were educational (I wish I could have gone to all of them), the most disappointing aspect of the conference was the food.

Box of Chocolate at Blogher Food 09
Bloggers snap on rubber gloves and wait to plunge their hands into a box of chocolate.

Picnik collage
Why am I smiling if really–deep down–I’m horrified?

Continue Blogher Food Conference »

Where to eat at the Blogher Food Conference

I’m not gonna lie. I’ve got butterflies in my stomach. I can’t focus on my work. Rather than concentrate on the story I have to write, I’m day dreaming about the food I want to eat and hoping I get to meet all of my favorite bloggers while I’m in San Francisco for the Blogher food blogging conference.

Though I’m clicking away at my computer keys, my fingers direct research rather than writing. What else can I do? My inquiring mind needs to know each and every restaurant surrounding the conference site. And then, for convenience sake, I’ve charted a lean sampling of culinary locales and placed them on a Google map for easy access.

Blogher Food, My map

San Francisco Restaurants »

Thick as a brick chicken

There are little stories we tell ourselves to make it past the little things we do that might not be so noble. The guilt associated with a late night ice cream run is easily assuaged by the internal voice of you deserve it and who’s gonna know?

Then there are other little lies we tell, like when you bump a car on your way out of a parking space and the voice in your head tells you, it’s not your fault. They were parked too close. Cut in front of someone in line and the voice barks, what’s their problem? Why were they dawdling?

In the world of blogging there are plenty of white lies people tell themselves to get away with certain things. Why can’t I write about this box of food they gave me? Who says I have to say I got it for free? The borrowed phrase, the lifted post, the stolen photo it happens every day. Writers, bloggers, and photographers stumble upon instances where strangers with a need for content have taken what they want without regard for others. Who’s gonna care? I’m not making money off this blog. Perhaps people steal content out of pure ignorance, but maybe people know better and convince themselves otherwise, with their own set of little white lies.
I like to think of myself as a somewhat intelligent person. But sometimes, I think my brain is as thick as a brick. Things that are obvious to some people take me a while to figure out. Which is why, when I started blogging, I decided to spend a lot of time reading up on what other bloggers did and how they thought things should be done.

I was uncertain on the rules of what was proper and what was not. If a story inspired me to write a post I wasn’t sure if I needed to link back in order to acknowledge how they motivated me. Maybe I didn’t use their words, but their ideas inspired me. Isn’t that a kind of borrowing? There were recipes I tried out and modified, but I wasn’t sure how to proceed. I wasn’t sure how much of the recipe was theirs and how much of it was mine. I searched the internet for information that would educate me on what was fair and reasonable, and what was considered downright wrong.

Thick as a brick

Over time I began to understand the basics. I learned:

Don’t use any photographs that aren’t yours (unless the photographer says it’s okay).
Attribute recipes to the original source, even if the recipe is modified.
Link back to stories and sources that are referenced within the text.

Okay, so those are some pretty obvious rules, right? But then why did Saveur Magazine use (steal) one of my photos without asking for my permission? Why did they fail to give me proper attribution? I look forward to getting the answer from their online editor (to be continued, I hope), but I can only guess the writer that contributed the story told himself a little white lie that putting the name of my blog and offering no link was attribution enough. Should I be mad? Yes. Have I learned something? Yes. We all make mistakes.

I recently stepped into a bit of an ethical mud pie when I started work on a freelance article. I didn’t see it at the time, but the story was too close to my personal life to write about it. It took a serious nudge for me to realize–light dawns on marble head!—that I had written a biased piece. Once I saw how flawed my choice was, I was embarrassed. I told myself a little white lie about how my proximity had nothing to do with the story and I believed it. I was ashamed at my own lack of judgment and my ability to see the truth. I felt like I had kicked myself in the chest.

It took me a while to dust myself off and get my thick as a brick head on straight, but I think I have a much better understanding of what I need to do. There are easy to understand rules of etiquette of online writing, and there are slippery slope ethical issues that blur and bend the more you look at them. Freebies, bias, and lack of transparency are all issues that require thoughtful consideration, daily. I can’t allow myself to get caught up in the rush to tell stories without contemplating all the potential pitfalls.

As someone that has publicly stated a desire to uphold a higher standard in on line writing, I should know better. The thing is, I am flawed. I am like every other human out there, I make mistakes.

In the world of what’s right and what’s wrong in writing—both online and on the page—there are a whole lot of in between areas and spots that come in and out of focus. The topic of ethics in social media, self-publishing (blogging) and journalism is a constantly morphing. Maintaining a code of ethics requires time, thought, and lots of soul searching.

It’s easy to have high ideals. But actively upholding all of those ideals is something much more difficult. We are flawed individuals. Mistakes will be made. Whether or not we learn from those mistakes is our choice.

“May he without any fault cast the first stone,” a famous religious figure once said. I say, take more than a moment to consider if you’ve told yourself a little white lie before you hit publish.

[print_link]

Thick as a brick chicken (AKA Chicken al Mattone)
Inspired by a recipe from Sfoglia Restaurant as published in this month’s Bon Appetit

1 3-pound chicken
1-2 tbs of kosher salt
2 lemons, juiced
3 tbs olive oil
4 tbs chopped parsley
2 garlic cloves, chopped
fresh rosemary
black pepper

special equipment
a tinfoil wrapped brick

Using a sharp pair of kitchen scissors, cut as close to the back bone–from the butt end of the bird to the neck—as possible. Repeat the process on the other side to remove the back bone. Reserve the back bone and neck for stock. Rinse the bird and dry thoroughly with paper towels.

Using a sheet tray, open the chicken up like a book–making sure to put the cavity of the bird down onto the tray. Drizzle the bird with half the juice of the lemon, the sliced garlic, rosemary (2 sprigs worth, removed from the twig) 2 tbs of olive oil and 2 tbs of parsley. Cover and refrigerate over night.

When ready preheat the oven to 400º. Sprinkle the chicken with a tsp. of kosher salt and black pepper. Heat the remaining olive oil in a skillet over medium high heat. When the oil shimmers (and isn’t smoking) add the chicken, skin side down (this will take a little adjusting of the legs of the chicken). Cook until golden brown or approximately 6-7 minutes. Place the tinfoil wrapped brick onto the chicken and place in the oven in the middle rack. Roast for thirty minutes. Remove brick and chicken from the oven. Flip the bird over and replace the brick on the chicken. Cook for another 15 minutes or so—or to the point that an internal thermometer reads 165º. Remove the chicken and its brick from the oven. Place the chicken on a platter. Drizzle chicken with the remaining lemon juice and remaining rosemary. For an extra kick sprinkle with hot chili flakes.

Getting to know you at LA’s Blogger Prom

#Blogger Prom

Last night I stepped back through time and found myself on the roof-top deck of the Riot Hyatt (now the Andaz Hotel), dressed as a 1980’s prom attendee. Luckily, I wasn’t alone in my time travels. Thanks to the incredible party planners of The Blogger Prom, I was surrounded by other garishly clad, time warping guests.

#Blogger Prom
Food Bloggers and Twitter Personalities get to know each other

The Blogger Prom was masterminded by a handful of incredibly insightful LA bloggers that recognized the fact behind every .blogspot, .wordpress, .typepad and moveable press web address are men and women that are unabashed food geeks and culture dorks.

Picnik collage
@SamKimSamKim and DianaTakesaBite.com

Between the Michael Jackson and Duran Duran tracks, pink cocktails with lollipop garnishes, Aqua-netted hair and a brief cameo by Pauly Shore there were wonderful first time meetings and lovely connections to be made.

#Blogger Prom

#Blogger Prom

#Blogger Prom

Out from behind our computers and in full 80’s attire, the night began as most proms do: awkward. But as the room filled and the sun set (and the alcohol started to kick in) attendees fearlessly introduce themselves. Bloggers that had only known each other through blog posts and Twitter avatars, embraced when they caught sight of each other’s blog name scrawled on their name tag.

#Blogger Prom

#Blogger Prom
The woman behind Gastronomy Blog

#Blogger Prom

Lindsay William-Ross aka @ SquashBlossom #Blogger Prom
Lindsay William-Ross aka @ SquashBlossom

It was a wonderful night that was filled with great stories, wonderful outfits and incredible connections. Thanks to the Blogger Prom, LA’s blogging scene just got a whole lot closer.

Food Woolf prior to #Blogger Prom
The 80’s Prom photo re-dux in ’09

Food Blog Ethics: a personal manifesto that went viral

man on beach

To be honest, Leah and I had no idea what we would be getting ourselves into when we wrote our manifesto. We had no idea just how many people were going to read this thing.

Monday of last week I called my friend Leah of Spicy Salty Sweet to suggest we write a post about food blogging ethics. The subject was at the forefront of my mind after weeks of heated discussions with fellow food bloggers across the state. Leah and I got up early on Tuesday and met for breakfast to discuss the topic. When the plates were cleared from the table of our local breakfast joint, we had written down five major points of what we thought our blogs should stand for. When we finished we looked at the scribbled page and saw it for what it was: a manifesto.

Like Jerry Maguire in the opening scene of the Cameron Crowe film of the same name, I was excited by the sharing this food blogging mission statement. I wanted to share this co-authored document but I didn’t know what would be the best format. Post simultaneously on our separate blogs? Share the same post title?

Before I left for work that night I called some sage food bloggers for advice. I asked how they would recommend two independent food bloggers simultaneously weigh in on the same subject.

“Maybe you should start a separate blog together,” one blogger suggested.

By Wednesday—between our jobs and maintaining our blogs–Leah and I had fleshed out our five-point manifesto (it reminded me of the code created by a handful of pragmatic, Danish filmmakers). We looked for a title for our document. We wanted a name that was obvious and easy to find in a Google search if someone happened to be looking for such a topic. We decided on The Food Blog Code of Ethics.

We posted the blog for the first time on Thursday afternoon, before I went to work. A Twitter-inspired discussion started and many bloggers began re-tweeting about The Code. While I was busy waiting tables, people all over the Internet started arguing about the responsibility and freedoms of online publishers. By the time I got home at 2 AM, more than a thousand people had visited our site. Comments poured in. Many asked to join. Some said they were interested by the discussion. Others were angry and fearful at the words we had just posted.

Overheard on the street

The online discussions had gotten so loud that someone at The New York Times overheard. By Friday morning, I awoke to a phone call from Leah. I slept through the first call. The second one got me from bed.

“We’re in the New York Times!” she screamed.

In less than 48 hours—thanks to the power of the Internet and Twitter–The Food Blog Code of Ethics went from a personal statement of two people to a nationally distributed document.

It’s been less than a week and already our lives have been changed by the publication of document. We have been given the opportunity to discuss the politics of blogging with people we have never met before. We are engaging with others on these electronic pages and responding to our supporters and detractors. We are facing personal attacks and vitriolic remarks while we encourage discussion. We are taking part in a fast paced discussion about accountability, civility and fairness.

Though our code was written for ourselves (and for anyone else that shared our views on the need for personal accountability in the food blogging world) the fact remains that this document went viral. Within hours our personal statement became Something Bigger. This experience only highlights the need to understand just how powerful the Internet can be to make a personal statement a public document.

A few days ago we were two people talking ethics. A few days later we were an organization against freedom.

This is not what we are.

Keep clear

We are two people making statement that we personally believe in. For us personal accountability and truth in self-publishing is an important credo that we feel strongly enough about to express to others that are willing to listen. Personal accountability is a choice. Not everyone believes in accountability or a personal code of conduct. In the US, there are no laws that insist we have “good manners” or even etiquette for that matter. No one is going to get in trouble for cutting someone in line, skipping church or being rude to a bank teller. But I do hold myself to a higher code of ethic and personal accountability. That’s my choice and I’m not telling any one to do things my way. I do, however, feel the need to express what I believe in. If you don’t agree with me, don’t read it, and for goodness sakes, don’t feel any pressure to do it! .

In the discussion of free speech, it’s been interesting to hear people raise a fist against to the notion of personal accountability and self-imposed standards while at the same time those very same people are calling for us to shut up, rescind our statements, delete the Food Ethics Blog and go away. As US citizens, we are lucky to have the right to freedom of speech. It applies to all of us, regardless if we agree with one another.

Please know that we, the original authors of the code, are just two individuals that came together to write a document that defined the values we believe in. There will be no charges to be part of us, no branding of those blogs that are “good” or “bad”. There is no master scheme here. We just wanted to stand up and say what we believe in.

Pebble Beach Food and Wine Festival

Rock concert vs. Food and Wine Festival

Spring marks the beginning of warmer weather and outdoor festivals. For music fans there are rock concerts. For foodies there are food festivals. Outdoor events have a way of amplifying excitement and making people giddy with anticipation. So whether you raise your iPhone to snap a picture of your favorite chef or hoist it above your head to show appreciation for a rock power ballad (lighters are passé), the excited feeling is surprisingly similar.

Thanks to my friends at Foodbuzz.com, I was given a ticket to enjoy a day at the Pebble Beach Food And Wine Festival. The lush green hills, azure blue ocean and crashing waves of Pebble Beach elevated my senses even before I stepped foot into the festival’s grand tasting tent.

With my free pass around my neck, I was able to witness twenty of the country’s top chefs preparing samples of their world famous dishes, sample their food and taste some of the 200 featured wine makers from around the world. There were familiar LA chefs in attendance, like the always elegant and supremely talented Nancy Silverton of La Brea Bakery and Mozza; the fish whisperer Michael Cimarusti of Providence Restaurant; Josiah Citrin of Mélisse Restaurant; and David Myers of Sona, Comme Ca and Pizzeria Ortica. Standing nearby were San Francisco and NY chefs I’ve read about and admired on TV but have never had the pleasure sample their food first hand.

Chef Nancy Oaks and her kobe beef on potato square

Josia Citrin and his juicy and sweet Liberty Duck, skewered with candied kumquat

Michael Cimarusti with his mind-blowing slow cooked salmon with fish skin chicharron. My vote for best savory bite of the day.

Pastry Chef Sherry Yard and her beignet, the tasting tent’s most sought after dessert. Light, fluffy and full of flavor.

There were plenty of chefs in attendance that I’ve read about and never had the good fortune to meet. But thanks to my pass at the Grand Tasting Tent I was able to meet Traci Des Jardins as she plated delicious food. Nearby I spotted Iron Chef contestant Jamie Lauren as she gushed about meeting Cat Cora for the first time. Chef and occasional butcher Chris Cosentino wowed guests with his charm and sample dishes.

Traci Des Jardins at The Pebble Beach Food and Wine Festival
Traci Des Jardins

Top Chef contestant Jamie Lauren at The Pebble Beach Food and Wine Festival
Top Chef contestant Jamie Lauren

Chris Cosentino at the Pebble Beach Food and Wine Festival
Chris Cosentino

Across the way I met down to earth wine makers like Guy Davis the Founder/Farmer/Winemaker of Davis Family Vineyards. Davis, and other winemakers like him, patiently described his wine making process and the commitment to growing grapes and crafting a handful of incredible wines.

Guy Davis, winemaker of Davis Family Vineyards

I had the pleasure of meeting pastry chef Gina DePalma, Mario Batali’s number one pastry chef, for dinner and sharing a passionate discussion about service and the new generation of foodies. It was an incredible event that left my stomach full and my mind buzzing with new ideas and flavors. I walked away from the festival feeling like I got a behind the scenes pass to a show I’ve seen more than a handful of times. Being at the Food and Wine Festival gave me a behind the curtains perspective that can only be earned by years of restaurant service.

I’m lucky. I’ve paid my dues at restaurants with great chefs. But even for a restaurant industry professional like me that has dedicated years of service for James Beard winners and Michelin starred chefs—I found myself getting serious goose bumps when I found myself standing next to a few favorite chefs at the Pebble Beach Food and Wine Festival.

I may have gotten butterflies in my stomach when I saw Bruce Springsteen in concert last week, but I was downright roller coaster giddy when I snapped a picture of Jacques Pépin at the Pebble Beach Food And Wine Festival.

There’s nothing more exhilarating for a music fan than the moment when the spotlight cuts through the dark to reveal a beloved rock-and-roll star on stage. But for food-obsessed peple like me, the Pebble Beach Food and Wine Festival offered that once in a lifetime moment where every day people are able to spend time with beloved chefs, artisan food makers and passionate wine makers.

For anyone that’s never worked in a restaurant or have never had the chance to be near a great chef at work, the Pebble Beach Food and Wine Festival is an amazing opportunity to see chefs doing what they do best–outside of their kitchens.

SEO (search engine optimization) for food bloggers

The hardest thing about writing is writing.

Chai tea brewing

The actual act of writing—the sitting in the chair, the stilling of the mind so that the buzz of thought clarifies into one clear idea, the placing of fingers on the keyboard (or pen to paper if you’re really old school), the act of scrawling–the stringing together of letters, words and paragraphs to create a cohesive story—is downright difficult. Writing can be so demanding that the addictive itch of procrastination is enough to make the process nearly impossible.

Take cleaning the bathroom, for example. As tasks go, most people would rather assign the job to someone else. But when writing gets tough, cleaning the bathroom becomes a very fun idea. Or laundry. Laundry can always perk my interest when I’ve got something complicated to write. Checking email or Stumbling through a series of websites just to see where I end up, always entertains. Dusting can be fun when I can’t get my brain wrapped around a story. I love the immediate gratification of seeing a once dirty ledge become clean—just with a simple swipe of my hand!

Based on my procrastinating history it seems that reorganizing the refrigerator, eating a banana, brewing a perfect pot of tea, pacing, reading hundreds of other peoples’ blogs, sweeping, washing dishes, bleaching grout, or making long overdue phone calls with long-lost cousins I haven’t talked to in decades can be much, much, more appealing than writing.

thanksgiving dinner 2008

However, I must admit, crafting a really great sentence does give me goose bumps. A well-polished paragraph makes me want to dance, sing, and show off. Truth be told, writing a great story makes me feel like a hero. Dusting never makes me feel like that.

But now that I write about food, I find that it is much easier for me to get my butt in the chair, put my fingers on the keys, and listen for the words to come—granted, a string of sentences can sometimes take me hours, but they do come. The act of writing about food makes me less prone to postpone my work on a regular basis. I’m much more disciplined now. I have to schedule myself to clean the bathroom or bleach the grout. You should have seen my home during my screenwriting days.

So when it comes to my blog—the place where I dedicate many hours to food writing—the last thing I want to consider is search engine optimization. As a matter of fact, it took me nearly half a year before I knew 1) what SEO was (search engine optimization) 2) why I should think about such things.

When I started the blog, my main goal was to do the work and eventually have people find me. I was operating from the Field of Dreams build-it-and-they-will-come philosophy. Though I did receive some immediate recognition, my modest approach didn’t exactly make me an overnight success. I continued to write frequently, but my low traffic numbers started to concern me. What was I doing wrong?

After one long week of procrastinating (researching what SEO was, how one can improve SEO, how much it costs to have someone tell you how to be seen on line), I discovered Lotus Jump, a relatively inexpensive way to improve websites’ search engine ranking.

MAKING SEO FUN

Lotus Jump, I discovered, is an Internet based SEO software service that creates custom link-building tasks that helps boost websites authority and rankings. After watching the demo, I understood the service to be sort of like an in-house consultant that I could turn to whenever I wanted.

Since I didn’t have a lot of money to spare, I decided to sign up for a month to check it out. I’m still in the beginning stages of working with Lotus Jump, but within a month of doing the assigned tasks—and I haven’t been going crazy doing everything, else consider myself a full time SEO procrastinator–I’ve already seen a 100 percent jump in my traffic.

If you’re a blogger and have no idea what SEO is, then I suggest just taking a peek over at their website and see how it works. (Full disclosure: I am NOT getting paid to write about Lotus Jump. I will, however, be featured on their blog.) Lotus Jump offer a seven day trial for free, so if you want to get a crash course in SEO, go over to their site and sign up for a week. I can’t say that Lotus Jump is perfect. They still need to work out some kinks for us food blogger types (i.e. not all of their suggested activities are applicable) but they seem open to suggestions and the activities themselves are an excellent way to train yourself to think about maximizing your efforts in building yourself a bigger readership. Maybe I’ll continue using them, maybe I won’t. I’ll give it some more time to see if it’s worth it.

In the mean time, as much as working the lists of Lotus Jump feels like procrastinating, it has had verifiable benefits. Using Lotus Jump’s guided to-do lists have created a huge (100 percent) increase in my blog’s traffic in a very short time. In short, time on Lotus Jump equals better SEO ranking.

My goal as a writer is to continue to write great content increase my readership. Lotus Jump has helped guide me through SEO and, most importantly, taught me to think about SEO as part of the writing process, not procrastinating.