As you know from the countless emails you delete, food companies want product coverage from bloggers. Nothing wrong with that, of course. It’s just the way
A guest post by Stephanie Stiavetti
I’m sure you’re familiar with the term Search Engine Optimization (SEO), one of the biggest time sucks we food bloggers endure to get more people to our blogs.
There’s no way around doing this work, as all bloggers must bend the knee to Our Great Google Overlords, with the exception of a handful of folks who are so insanely popular that they transcend the realm of mortal blogging (*cough*Ree*cough*).
The problem with keeping our websites search engine-friendly, however, is that every so often, Google changes the rules. And inevitably, for months following these changes, my inbox is flooded with the doleful cries of bloggers who have lost a chunk of their traffic.
If you’re smart, though, it won’t matter how Google alters its algorithm. All you have to do is produce good content and avoid questionable SEO practices. There are countless finer points, a few of which I’ll get to in a moment, but the fact remains that you’ll need not fear even the most Machiavellian changes Google makes to its ranking methods.
Here are a few tips for maintaining your trusted liege status to The Goog. They’re easy enough so that even if you’re
He’s been in the food business for 30 years, working for large food manufacturers, a worldwide commodity board, and a dried fruit company. Now he’s a consultant to six food companies, supplying post-ready recipes to bloggers, and inviting them on tours and to attend trade shows as media.
He might take 80 bloggers on a four-day tour on behalf of a company or board, for example. In addition to their expenses, he pays bloggers
Writing books is both a struggle and a joy. That was David Lebovitz’s experience for his latest cookbook, My Paris Kitchen. It’s full of stories of his life in Paris, with gorgeous photos for classic and modern recipes. I caught up with David on email, to ask about his writing process and philosophy:
Q. Why did you want a book with so many stories? The recipes often have a story in front of the headnote! That’s a lot of work.
A. We all spend so much time online, madly scrolling through things and clicking around, that I’ve realized how much I miss sitting in a chair (or curling up in bed), with a book. The idea of My Paris Kitchen was to present a personalized picture of Paris. I like telling stories and the story of the book is how I
A guest post by Sally Cameron
I log in to the admin page of my site and there they are: the pingbacks. These are links to websites that use my content and recipes, usually without permission.
One type is from newbie bloggers who do not understand the courtesy of crediting my site. I inform them politely. Usually they are apologetic and add a link and credit.
But lately I’m getting pingbacks from the other kind: content aggregators. These are big groups, big sites, with tens to hundreds of thousand of followers. They take my content for free, for their own benefit, sometimes without notifying me and without asking for permission.
They may not take the full post. Maybe it is my photo and a list of the recipe ingredients, with links back to my site for the recipe directions. Here are my
I’ve written many times about how individual recipes can’t be copyrighted here in the US. But did you realize that you can defend a copyright if parts of your recipe contain “substantial literary expression?”
What exactly is that, and why should you bother?
“Substantial literary expression” establishes the information in a recipe as yours. That could be just as important as copyright, when it comes to theft.
Let me explain. US copyright law defines substantial literary expression as:
Writing is rewriting, as the saying goes. And while it’s true, do you know what to look for when you read your first draft, or how to improve it?
Here’s what I look for when I edit both my own posts and the work of others:
1. Keep your focus. Do you start by moaning about a cold, move to the merits of a new smoothie you made for breakfast, and end with a recipe for chocolate cake? Stick to a