Ripe for Action: Colorful Cookbook Encourages Cooking
So You Want to be a Successful Food Blogger? Here's How.
Google’s New Recipe Search: A Food Blogger's Dilemma
Bay Area Foraging with Hank Shaw
Recipe Writing with Dianne Jacob, Amy Sherman & Kristine Kidd
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I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.","avatar":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Denise Santoro Lincoln | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/denise-lincoln"},"megangordon":{"type":"authors","id":"5072","meta":{"index":"authors_1591205172","id":"5072","found":true},"name":"Megan Gordon","firstName":"Megan","lastName":"Gordon","slug":"megangordon","email":"meganjgordon@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.","avatar":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Megan Gordon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/megangordon"},"stephaniestiavetti":{"type":"authors","id":"5120","meta":{"index":"authors_1591205172","id":"5120","found":true},"name":"Stephanie Stiavetti","firstName":"Stephanie","lastName":"Stiavetti","slug":"stephaniestiavetti","email":"steph@theculinarylife.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie is a writer and cookbook author recovering from her former tech-startup life. On the side she's also a media consultant, specializing in all forms of digital goodness: audio, video, print, design, and social media.\r\n\r\nAfter leaving the tech world nearly a decade ago, \u003ca title=\"The Culinary Life Comfort Food Blog\" href=\"http://www.theculinarylife.com/\">Stephanie\u003c/a> made a career jump to her lifetime love, writing. She currently writes for the Huffington Post, KQED's Bay Area Bites, NPR, and other select media outlets. Her first cookbook,\u003ca title=\"Melt Macaroni and Cheese Website\" href=\"http://www.meltmacaroni.com/\">Melt: The Art of Macaroni and Cheese\u003c/a>, is due out in fall 2013 on Little, Brown with coauthor Garrett McCord.\r\n\r\nBeing a recovering techy leaves an indelible mark, and everything Stephanie does is infused with her deep fascination with digital technology. She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to \u003cem>Steph\u003c/em>.","avatar":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twitter":"sstiavetti","facebook":"sstiavetti","instagram":null,"linkedin":"sstiavetti","sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Stephanie Stiavetti | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephaniestiavetti"},"sarahhenry":{"type":"authors","id":"5125","meta":{"index":"authors_1591205172","id":"5125","found":true},"name":"Sarah Henry","firstName":"Sarah","lastName":"Henry","slug":"sarahhenry","email":"sarahhenry0509@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.","avatar":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twitter":"lettuceeatkale","facebook":"pages/Lettuce-Eat-Kale/239312194611","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Sarah Henry | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sarahhenry"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_42167":{"type":"posts","id":"bayareabites_42167","meta":{"index":"posts_1591205157","site":"bayareabites","id":"42167","score":null,"sort":[1335280974000]},"guestAuthors":[],"slug":"ripe-for-action-colorful-cookbook-encourages-cooking","title":"Ripe for Action: Colorful Cookbook Encourages Cooking","publishDate":1335280974,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-veg-fruit500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-veg-fruit500.jpg\" alt=\"fruit and vegetable banner. Photo: Paulette Phlipot\" title=\"fruit and vegetable banner. Photo: Paulette Phlipot\" width=\"502\" height=\"335\" class=\"alignnone size-full wp-image-42306\">\u003c/a>\u003cbr>\n\u003cem>A cornucopia of colorful chapters awaits the reader inside the pages of \u003cem>Ripe\u003c/em>, a cookbook collaboration between writer Cheryl Sternman Rule and photographer Paulette Phlipot. Photo: Paulette Phlipot\u003c/em>\u003c/p>\n\u003cp>One of the perks of being a food writer is that every few days or so a new cookbook lands on my doorstep. One of the burdens of being a food writer is that every few days or so a new cookbook lands on my doorstep.\u003c/p>\n\u003cp>Trust me: With these often unsolicited gifts comes guilt. There are the cookbooks that go straight in the bag destined for the public library sale. Sometimes a publicist doesn't know my work well enough to surmise that I'm unlikely to cover, say, the latest in cupcake trends, or 101 ways to cook with lard, or a weighty tome on D.I.Y. butchering. There are audiences for all these books -- and writers who want to cover them -- but they're just not for me.\u003c/p>\n\u003cp>Then there are the cookbooks destined to collect dust on a shelf piled high with many other food books, despite my best intentions. Some I won't ever open. Sad but true. Eventually, these books will make their way to the public library sale pile as well. Many others, of course, I will reference in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/24/blood-bones-bombshells/\">roundups\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2011/11/02/michael-pollan-new-food-rules-but-no-need-to-be-neurotic/\">profiles\u003c/a>, and \u003ca href=\"http://civileats.com/2010/09/30/vanessa-barrington-the-d-i-y-delicious-diva/\">reviews\u003c/a>. And yet, even with some of these cookbooks, including well-written prize-winners in the mix, I still may never make a single recipe from their pages. My bad.\u003c/p>\n\u003cp>And then there are the cookbooks that turn up on my front porch and I couldn't be more delighted to welcome them into my home like, well, a good friend. \u003cem>\u003ca href=\"http://ripecookbook.com/\">Ripe: A Fresh Colorful Approach to Fruits and Vegetables\u003c/a>\u003c/em> (Running Press, $25, 312 pages) is my kind of book. Not just because I write a blog with a pro-produce focus called \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a>. Not just because the author, \u003ca href=\"http://cherylsternmanrule.com/\">Cheryl Sternman Rule\u003c/a>, is one of the first friends I made in the food writing world when I switched to that beat three years ago. And not just because, when I -- a modest home cook -- flipped through the book's brightly-hued pages my first thought on many of those 75 recipes was: \"I can do that.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But there were, of course, people to interview, stories to write, and after-school schlepping to be done and still that color-saturated cookbook's recipes had not found their way into my kitchen. I did sit down one afternoon with a cup of tea -- and encourage others to follow suit -- and read it cover to cover. Granted, that's an unusual way to consume a cookbook, but Cheryl is a writer with a quirky turn of phrase and a pithy wit whose craft I admire. Consider: \"You can also boil artichokes whole, but then you'll need to deal with the choke after the fact, and the only thing worse than a hairy choke is a hot hairy choke, if you know what I mean.\" Bada-boom.\u003c/p>\n\u003cp>Also, it must be said, I had a deadline to profile Cheryl for her hometown paper, the \u003cem>\u003ca href=\"http://www.mercurynews.com/food-wine/ci_20357135/getting-fresh-ripe-author-cheryl-sternman-rule\">San Jose Mercury News\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-photog-cover-author.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-photog-cover-author.jpg\" alt=\"Photographer Paulette Phlipot, Ripe book cover, author Cheryl Sternman Rule\" title=\"Photographer Paulette Phlipot, Ripe book cover, author Cheryl Sternman Rule\" width=\"560\" height=\"212\" class=\"alignnone size-full wp-image-42253\">\u003c/a>\u003cbr>\n\u003cem>Photographer Paulette Phlipot (left) conceived of the concept for \u003cem>Ripe\u003c/em> (center) and convinced writer Cheryl Sternman Rule (right) to be her partner-in-crime on the cookbook.\u003c/em>\u003c/p>\n\u003cp>The book includes bite-sized essays showcasing Cheryl's signature style, familiar to many as the voice behind \u003ca href=\"http://5secondrule.typepad.com/\">5 Second Rule\u003c/a>, which recently won top honors from the \u003ca href=\"http://www.iacp.com/press/more/2012_winners_for_annual_iacp_awards\">International Association of Culinary Professionals\u003c/a> for outstanding culinary blog. Her partner in this produce lovefest, a cookbook arranged not by seasons or courses but rather grouped by color (with chapters titled red, orange, yellow, green, purple & blue, and white), is the award-winning photographer \u003ca href=\"http://p3images.com/\">Paulette Phlipot\u003c/a>, who gets credit for the book's chromatic concept. The pair met at an IACP conference in the Big Easy in 2008 where Phlipot flashed Sternman Rule her portfolio via iPhone, and Sternman Rule, a smart-phone virgin at the time, was instantly smitten.\u003c/p>\n\u003cp>Fast forward to a couple of weeks ago: Cheryl had a soiree at her home, where neighborhood friends and food writer pals from around the Bay came to celebrate the release of \u003cem>\u003ca href=\"http://www.amazon.com/Ripe-Colorful-Approach-Fruits-Vegetables/dp/0762440244/ref=sr_1_1?ie=UTF8&qid=1335221954&sr=8-1\">Ripe\u003c/a>\u003c/em>, out just four weeks, now in its third printing, and picked up by \u003ca href=\"http://www.anthropologie.com/anthro/category/books/home-books.jsp\">Anthropologie\u003c/a>, not too shabby for a first-time author. So I headed down to the Silicon Valley, home today, as Cheryl herself likes to say, \"to Google, Yahoo, Facebook, and me.\"\u003c/p>\n\u003cp>There's nothing like seeing someone in situ to get a more complete picture of her life. Here is Cheryl's kitchen where she makes all those artfully-photographed baked goods that feature on her blog like \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2011/03/chocolate-coconut-slice-and-bake-cookies.html\">Double Chocolate Coconut Slice and Bake Cookies\u003c/a>, \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2009/05/blueberry-corn-muffin-recipe.html\">Blueberry Corn Muffins\u003c/a>, and \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2008/06/bounty.html\">Raspberry-Cardamom Tart in a Cocoa Crust\u003c/a>. There is the grill where she tests recipes. Upstairs her office is piled with papers, downstairs the beaming author sports one of her \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2012/01/sur-la-table-apron-upgrade-apron-intervention.html\">vintage-inspired aprons\u003c/a>.\u003c/p>\n\u003cp>Scattered throughout her home that night: A rainbow assortment of food stations featuring matching tablecloths and bouquets bursting with colors corresponding to recipes from the chapters of her book. At the yellow station, for instance, guests could nosh on Corn with Cilantro-Lime Salt or Grilled Five-Spice Pineapple Kabobs and wash it down with Agave Meyer Lemonade -- leaded or sans spirits -- while a big bunch of sunflowers stood watch. Red gerber daisies kept the beets company, while elegant iris shared the spotlight with slices of Blueberry Nutmeg Cake.\u003c/p>\n\u003cp>I thought it was a brilliant move: Every morsel on offer that night came straight out of that color-coded cookbook. All those dishes tasted so finger-licking good I made a mental note then and there to get cracking on some of those recipes myself.\u003c/p>\n\u003cp>And I have. Lots of them. Cucumber Halloumi Salad with Licorice Notes (recipe below). \u003ca href=\"http://www.mercurynews.com/recipes/ci_20333548/recipe-avocado-tangerine-salsa\">Avocado Tangerine Salsa\u003c/a>. The aforementioned lemonade and the pineapple kabobs. Also the Carrot Soup with Garam Masala Cream (recipe follows too.)\u003c/p>\n\u003cp>On my to-do list: \u003ca href=\"http://www.mercurynews.com/recipes/ci_20336214/recipe-kumquat-arugula-salad-currant-walnut-vinaigrette\">Kumquat Arugula Salad\u003c/a>. \u003ca href=\"http://www.mercurynews.com/recipes/ci_20333630/recipe-warm-fava-shallot-couscous\">Warm Fava Shallot Couscous\u003c/a>. \u003ca href=\"http://www.seriouseats.com/2012/04/ripes-toasted-nori-edamame-with-garlic-chile-oil.html\">Toasted Nori Edamame with Garlic-Chili Oil\u003c/a>. As well as Shaved Chioggia Beet Salad with Mixed Citrus Vinaigrette, Apricot Frangipane Galette, Miso Tofu Bok Choy, \u003ca href=\"http://www.seriouseats.com/2012/04/ripes-eggplant-romesco-rigatoni.html\">Eggplant Romesco Rigatoni\u003c/a>, and Turnip and Yukon Gold Puree with Buttermilk and Chives.\u003c/p>\n\u003cp>Here's what I learned that night at her house: The girl -- who is appearing at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> in San Francisco this Thursday and at \u003ca href=\"http://cafarmersmkts.com/markets/category/blossom\">a farmers' market in San Jose\u003c/a> on Sunday -- has a serious thing for kumquats. These sharp, tart little beauties featured in a kick-arse drink, a Kumquart Sidecar (cognac + orange liqueur + fruit + ice + sugared rim), a salad, and a simple dessert with blueberries. While she clearly adores farmers' market finds, Cheryl also knows her way around a spice rack -- flavor pairings with herbs and spices make all the difference in many of her unfussy food ideas. For instance, it's those licorice notes -- toasted fennel seeds and tarragon -- that make that Cucumber Halloumi Salad sing. I've subsequently tweaked it some: The side morphs into a satisfying meal served over spring greens, with quartered falafel, and a tad more dressing. \u003c/p>\n\u003cp>Also: This food writer is going to keep surprising us with her ability to play with food, photography, and words. One to watch, read, and savor.\u003c/p>\n\u003cp>Recipes follow. Go make something simple, colorful, and ripe to jazz up tonight's dinner. Enjoy.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Cucumber Halloumi Salad with Licorice Notes\u003c/strong>\u003cbr>\nToasted fennel seeds and abundant fresh tarragon lend a licorice-y backdrop to this unique salad, which pairs cucumbers with seared Halloumi, a Cypriot cheese that can be browned or grilled without melting. You’ll find the interplay of textures, flavors, and temperatures irresistible.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Cucumber-Halloumi-Salad500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Cucumber-Halloumi-Salad400.jpg\" alt=\"Cucumber Halloumi Salad with Licorice Notes. Photo: Paulette Phlipot\" title=\"Cucumber Halloumi Salad with Licorice Notes. Photo: Paulette Phlipot\" width=\"400\" height=\"602\" class=\"alignnone size-full wp-image-42295\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 teaspoons fennel seeds\u003cbr>\n4 (1⁄2-inch-thick or 1.25cm-thick) slices Halloumi cheese, blotted dry\u003cbr>\n1 tablespoon extra-virgin olive oil\u003cbr>\n2 teaspoons sherry vinegar\u003cbr>\n1⁄2 medium garlic clove, smashed and minced\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n1 English cucumber, unpeeled, halved lengthwise\u003cbr>\n1⁄4 cup (10g) loosely packed chopped fresh tarragon leaves\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small, dry nonstick skillet, toast the fennel seeds over medium heat, shaking the skillet a few times, until fragrant, 2 to 3 minutes. Transfer to a small dish. Crank the heat to medium high, add the Halloumi, and brown on both sides, turning once, about 4 minutes total. Set aside to cool slightly.\u003c/p>\n\u003cp>Whisk the oil, vinegar, and garlic in a medium serving bowl. Season with salt and pepper.\u003c/p>\n\u003cp>Run a small spoon (a serrated grapefruit spoon works well) along the length of each cucumber half, making a tunnel and scraping out the seedless membrane. Slice the cucumber into 1/2-inch-thick (1.25 cm) half-moons. Add to the vinaigrette along with the tarragon and toasted fennel seeds. Tear the cheese into irregular pieces and toss on top.\u003c/p>\n\u003cp>Toss gently to coat. Adjust seasonings to taste, and serve immediately.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Carrot Soup with Garam Masala Cream\u003c/strong>\u003cbr>\nHere’s a creamy soup with a gentle kick from the spice mix garam masala, a warming combo of coriander, cumin, cinnamon, clove, pepper, bay, and several other spices. You’ll find it in any Indian market.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Carrot-Soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Carrot-Soup560a.jpg\" alt=\"Carrot Soup with Garam Masala Cream. Photo: Paulette Phlipot\" title=\"Carrot Soup with Garam Masala Cream. Photo: Paulette Phlipot\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-42297\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Serves 6\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1⁄4 cup (60ml) olive oil\u003cbr>\n3⁄4 cup (120g) diced yellow onion\u003cbr>\n4 to 6 medium carrots (about 1 1⁄2 pounds, or 680g), peeled, quartered lengthwise, and roughly chopped\u003cbr>\n1 small yam (about 7 ounces, or 198g), peeled and diced\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n3⁄4 teaspoon garam masala, divided\u003cbr>\n3 cups (725ml) vegetable stock\u003cbr>\n2 teaspoons fresh lime juice, or to taste\u003cbr>\n2 tablespoons sour cream, plus additional for garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nHeat the oil in a large soup pot over medium heat. Add the onion, carrots, yam, 1 teaspoon salt, 1⁄4 teaspoon pepper, and 1⁄2 teaspoon of the garam masala. Cook for about 15 minutes, stirring frequently.\u003c/p>\n\u003cp>Add the stock and 1 cup cold water and raise the heat to high. Bring the soup to a boil, then reduce the heat to a simmer, partially cover, and simmer until the vegetables are tender, about 15 minutes. Remove from the heat.\u003c/p>\n\u003cp>If you have an immersion blender, use it to purée the soup. (Otherwise, allow it to cool slightly and then purée it in batches using a traditional blender. Return the soup to the pot.) Season with the lime juice, to taste, and adjust the salt and pepper.\u003c/p>\n\u003cp>Mix the sour cream and the remaining 1⁄4 teaspoon garam masala in a small bowl. Swirl into the soup. Serve hot, garnished with additional sour cream, if desired.\u003c/p>\n\u003cp>\u003cem>Recipes reprinted with permission from RIPE © 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Book Group.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Photography © 2012 by Paulette Phlipot.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Event Details:\u003c/strong>\u003c/p>\n\u003cp>Cheryl Sternman Rule reads from and signs copies of \u003cem>Ripe\u003c/em>:\u003cbr>\nThursday, April 26, \u003ca href=\"http://omnivorebooks.com/\">Omnivore Books\u003c/a>, 6 p.m.\u003cbr>\n3885A Cesar Chavez Street\u003cbr>\nSan Francisco \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sunday April 29, \u003ca href=\"http://cafarmersmkts.com/markets/category/blossom\">Blossom Hill Farmers' Market\u003c/a>, 10 a.m.\u003cbr>\nPrinceton Plaza Mall, 1375 Blossom Hill Road\u003cbr>\nSan Jose\u003c/p>\n\n","blocks":[],"excerpt":"Sarah Henry finds many new produce-centric hits among the recipes in the cookbook Ripe: A Fresh, Colorful Approach to Fruits and Vegetables by local Cheryl Sternman Rule.","status":"publish","parent":0,"modified":1335302309,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":41,"wordCount":1867},"headData":{"title":"Ripe for Action: Colorful Cookbook Encourages Cooking | KQED","description":"Sarah Henry finds many new produce-centric hits among the recipes in the cookbook Ripe: A Fresh, Colorful Approach to Fruits and Vegetables by local Cheryl Sternman Rule.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ripe for Action: Colorful Cookbook Encourages Cooking","datePublished":"2012-04-24T15:22:54.000Z","dateModified":"2012-04-24T21:18:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"42167 http://blogs.kqed.org/bayareabites/?p=42167","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/04/24/ripe-for-action-colorful-cookbook-encourages-cooking/","disqusTitle":"Ripe for Action: Colorful Cookbook Encourages Cooking","path":"/bayareabites/42167/ripe-for-action-colorful-cookbook-encourages-cooking","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-veg-fruit500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-veg-fruit500.jpg\" alt=\"fruit and vegetable banner. Photo: Paulette Phlipot\" title=\"fruit and vegetable banner. Photo: Paulette Phlipot\" width=\"502\" height=\"335\" class=\"alignnone size-full wp-image-42306\">\u003c/a>\u003cbr>\n\u003cem>A cornucopia of colorful chapters awaits the reader inside the pages of \u003cem>Ripe\u003c/em>, a cookbook collaboration between writer Cheryl Sternman Rule and photographer Paulette Phlipot. Photo: Paulette Phlipot\u003c/em>\u003c/p>\n\u003cp>One of the perks of being a food writer is that every few days or so a new cookbook lands on my doorstep. One of the burdens of being a food writer is that every few days or so a new cookbook lands on my doorstep.\u003c/p>\n\u003cp>Trust me: With these often unsolicited gifts comes guilt. There are the cookbooks that go straight in the bag destined for the public library sale. Sometimes a publicist doesn't know my work well enough to surmise that I'm unlikely to cover, say, the latest in cupcake trends, or 101 ways to cook with lard, or a weighty tome on D.I.Y. butchering. There are audiences for all these books -- and writers who want to cover them -- but they're just not for me.\u003c/p>\n\u003cp>Then there are the cookbooks destined to collect dust on a shelf piled high with many other food books, despite my best intentions. Some I won't ever open. Sad but true. Eventually, these books will make their way to the public library sale pile as well. Many others, of course, I will reference in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/24/blood-bones-bombshells/\">roundups\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2011/11/02/michael-pollan-new-food-rules-but-no-need-to-be-neurotic/\">profiles\u003c/a>, and \u003ca href=\"http://civileats.com/2010/09/30/vanessa-barrington-the-d-i-y-delicious-diva/\">reviews\u003c/a>. And yet, even with some of these cookbooks, including well-written prize-winners in the mix, I still may never make a single recipe from their pages. My bad.\u003c/p>\n\u003cp>And then there are the cookbooks that turn up on my front porch and I couldn't be more delighted to welcome them into my home like, well, a good friend. \u003cem>\u003ca href=\"http://ripecookbook.com/\">Ripe: A Fresh Colorful Approach to Fruits and Vegetables\u003c/a>\u003c/em> (Running Press, $25, 312 pages) is my kind of book. Not just because I write a blog with a pro-produce focus called \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a>. Not just because the author, \u003ca href=\"http://cherylsternmanrule.com/\">Cheryl Sternman Rule\u003c/a>, is one of the first friends I made in the food writing world when I switched to that beat three years ago. And not just because, when I -- a modest home cook -- flipped through the book's brightly-hued pages my first thought on many of those 75 recipes was: \"I can do that.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But there were, of course, people to interview, stories to write, and after-school schlepping to be done and still that color-saturated cookbook's recipes had not found their way into my kitchen. I did sit down one afternoon with a cup of tea -- and encourage others to follow suit -- and read it cover to cover. Granted, that's an unusual way to consume a cookbook, but Cheryl is a writer with a quirky turn of phrase and a pithy wit whose craft I admire. Consider: \"You can also boil artichokes whole, but then you'll need to deal with the choke after the fact, and the only thing worse than a hairy choke is a hot hairy choke, if you know what I mean.\" Bada-boom.\u003c/p>\n\u003cp>Also, it must be said, I had a deadline to profile Cheryl for her hometown paper, the \u003cem>\u003ca href=\"http://www.mercurynews.com/food-wine/ci_20357135/getting-fresh-ripe-author-cheryl-sternman-rule\">San Jose Mercury News\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-photog-cover-author.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-photog-cover-author.jpg\" alt=\"Photographer Paulette Phlipot, Ripe book cover, author Cheryl Sternman Rule\" title=\"Photographer Paulette Phlipot, Ripe book cover, author Cheryl Sternman Rule\" width=\"560\" height=\"212\" class=\"alignnone size-full wp-image-42253\">\u003c/a>\u003cbr>\n\u003cem>Photographer Paulette Phlipot (left) conceived of the concept for \u003cem>Ripe\u003c/em> (center) and convinced writer Cheryl Sternman Rule (right) to be her partner-in-crime on the cookbook.\u003c/em>\u003c/p>\n\u003cp>The book includes bite-sized essays showcasing Cheryl's signature style, familiar to many as the voice behind \u003ca href=\"http://5secondrule.typepad.com/\">5 Second Rule\u003c/a>, which recently won top honors from the \u003ca href=\"http://www.iacp.com/press/more/2012_winners_for_annual_iacp_awards\">International Association of Culinary Professionals\u003c/a> for outstanding culinary blog. Her partner in this produce lovefest, a cookbook arranged not by seasons or courses but rather grouped by color (with chapters titled red, orange, yellow, green, purple & blue, and white), is the award-winning photographer \u003ca href=\"http://p3images.com/\">Paulette Phlipot\u003c/a>, who gets credit for the book's chromatic concept. The pair met at an IACP conference in the Big Easy in 2008 where Phlipot flashed Sternman Rule her portfolio via iPhone, and Sternman Rule, a smart-phone virgin at the time, was instantly smitten.\u003c/p>\n\u003cp>Fast forward to a couple of weeks ago: Cheryl had a soiree at her home, where neighborhood friends and food writer pals from around the Bay came to celebrate the release of \u003cem>\u003ca href=\"http://www.amazon.com/Ripe-Colorful-Approach-Fruits-Vegetables/dp/0762440244/ref=sr_1_1?ie=UTF8&qid=1335221954&sr=8-1\">Ripe\u003c/a>\u003c/em>, out just four weeks, now in its third printing, and picked up by \u003ca href=\"http://www.anthropologie.com/anthro/category/books/home-books.jsp\">Anthropologie\u003c/a>, not too shabby for a first-time author. So I headed down to the Silicon Valley, home today, as Cheryl herself likes to say, \"to Google, Yahoo, Facebook, and me.\"\u003c/p>\n\u003cp>There's nothing like seeing someone in situ to get a more complete picture of her life. Here is Cheryl's kitchen where she makes all those artfully-photographed baked goods that feature on her blog like \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2011/03/chocolate-coconut-slice-and-bake-cookies.html\">Double Chocolate Coconut Slice and Bake Cookies\u003c/a>, \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2009/05/blueberry-corn-muffin-recipe.html\">Blueberry Corn Muffins\u003c/a>, and \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2008/06/bounty.html\">Raspberry-Cardamom Tart in a Cocoa Crust\u003c/a>. There is the grill where she tests recipes. Upstairs her office is piled with papers, downstairs the beaming author sports one of her \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2012/01/sur-la-table-apron-upgrade-apron-intervention.html\">vintage-inspired aprons\u003c/a>.\u003c/p>\n\u003cp>Scattered throughout her home that night: A rainbow assortment of food stations featuring matching tablecloths and bouquets bursting with colors corresponding to recipes from the chapters of her book. At the yellow station, for instance, guests could nosh on Corn with Cilantro-Lime Salt or Grilled Five-Spice Pineapple Kabobs and wash it down with Agave Meyer Lemonade -- leaded or sans spirits -- while a big bunch of sunflowers stood watch. Red gerber daisies kept the beets company, while elegant iris shared the spotlight with slices of Blueberry Nutmeg Cake.\u003c/p>\n\u003cp>I thought it was a brilliant move: Every morsel on offer that night came straight out of that color-coded cookbook. All those dishes tasted so finger-licking good I made a mental note then and there to get cracking on some of those recipes myself.\u003c/p>\n\u003cp>And I have. Lots of them. Cucumber Halloumi Salad with Licorice Notes (recipe below). \u003ca href=\"http://www.mercurynews.com/recipes/ci_20333548/recipe-avocado-tangerine-salsa\">Avocado Tangerine Salsa\u003c/a>. The aforementioned lemonade and the pineapple kabobs. Also the Carrot Soup with Garam Masala Cream (recipe follows too.)\u003c/p>\n\u003cp>On my to-do list: \u003ca href=\"http://www.mercurynews.com/recipes/ci_20336214/recipe-kumquat-arugula-salad-currant-walnut-vinaigrette\">Kumquat Arugula Salad\u003c/a>. \u003ca href=\"http://www.mercurynews.com/recipes/ci_20333630/recipe-warm-fava-shallot-couscous\">Warm Fava Shallot Couscous\u003c/a>. \u003ca href=\"http://www.seriouseats.com/2012/04/ripes-toasted-nori-edamame-with-garlic-chile-oil.html\">Toasted Nori Edamame with Garlic-Chili Oil\u003c/a>. As well as Shaved Chioggia Beet Salad with Mixed Citrus Vinaigrette, Apricot Frangipane Galette, Miso Tofu Bok Choy, \u003ca href=\"http://www.seriouseats.com/2012/04/ripes-eggplant-romesco-rigatoni.html\">Eggplant Romesco Rigatoni\u003c/a>, and Turnip and Yukon Gold Puree with Buttermilk and Chives.\u003c/p>\n\u003cp>Here's what I learned that night at her house: The girl -- who is appearing at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> in San Francisco this Thursday and at \u003ca href=\"http://cafarmersmkts.com/markets/category/blossom\">a farmers' market in San Jose\u003c/a> on Sunday -- has a serious thing for kumquats. These sharp, tart little beauties featured in a kick-arse drink, a Kumquart Sidecar (cognac + orange liqueur + fruit + ice + sugared rim), a salad, and a simple dessert with blueberries. While she clearly adores farmers' market finds, Cheryl also knows her way around a spice rack -- flavor pairings with herbs and spices make all the difference in many of her unfussy food ideas. For instance, it's those licorice notes -- toasted fennel seeds and tarragon -- that make that Cucumber Halloumi Salad sing. I've subsequently tweaked it some: The side morphs into a satisfying meal served over spring greens, with quartered falafel, and a tad more dressing. \u003c/p>\n\u003cp>Also: This food writer is going to keep surprising us with her ability to play with food, photography, and words. One to watch, read, and savor.\u003c/p>\n\u003cp>Recipes follow. Go make something simple, colorful, and ripe to jazz up tonight's dinner. Enjoy.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Cucumber Halloumi Salad with Licorice Notes\u003c/strong>\u003cbr>\nToasted fennel seeds and abundant fresh tarragon lend a licorice-y backdrop to this unique salad, which pairs cucumbers with seared Halloumi, a Cypriot cheese that can be browned or grilled without melting. You’ll find the interplay of textures, flavors, and temperatures irresistible.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Cucumber-Halloumi-Salad500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Cucumber-Halloumi-Salad400.jpg\" alt=\"Cucumber Halloumi Salad with Licorice Notes. Photo: Paulette Phlipot\" title=\"Cucumber Halloumi Salad with Licorice Notes. Photo: Paulette Phlipot\" width=\"400\" height=\"602\" class=\"alignnone size-full wp-image-42295\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 teaspoons fennel seeds\u003cbr>\n4 (1⁄2-inch-thick or 1.25cm-thick) slices Halloumi cheese, blotted dry\u003cbr>\n1 tablespoon extra-virgin olive oil\u003cbr>\n2 teaspoons sherry vinegar\u003cbr>\n1⁄2 medium garlic clove, smashed and minced\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n1 English cucumber, unpeeled, halved lengthwise\u003cbr>\n1⁄4 cup (10g) loosely packed chopped fresh tarragon leaves\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small, dry nonstick skillet, toast the fennel seeds over medium heat, shaking the skillet a few times, until fragrant, 2 to 3 minutes. Transfer to a small dish. Crank the heat to medium high, add the Halloumi, and brown on both sides, turning once, about 4 minutes total. Set aside to cool slightly.\u003c/p>\n\u003cp>Whisk the oil, vinegar, and garlic in a medium serving bowl. Season with salt and pepper.\u003c/p>\n\u003cp>Run a small spoon (a serrated grapefruit spoon works well) along the length of each cucumber half, making a tunnel and scraping out the seedless membrane. Slice the cucumber into 1/2-inch-thick (1.25 cm) half-moons. Add to the vinaigrette along with the tarragon and toasted fennel seeds. Tear the cheese into irregular pieces and toss on top.\u003c/p>\n\u003cp>Toss gently to coat. Adjust seasonings to taste, and serve immediately.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Carrot Soup with Garam Masala Cream\u003c/strong>\u003cbr>\nHere’s a creamy soup with a gentle kick from the spice mix garam masala, a warming combo of coriander, cumin, cinnamon, clove, pepper, bay, and several other spices. You’ll find it in any Indian market.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Carrot-Soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Carrot-Soup560a.jpg\" alt=\"Carrot Soup with Garam Masala Cream. Photo: Paulette Phlipot\" title=\"Carrot Soup with Garam Masala Cream. Photo: Paulette Phlipot\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-42297\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Serves 6\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1⁄4 cup (60ml) olive oil\u003cbr>\n3⁄4 cup (120g) diced yellow onion\u003cbr>\n4 to 6 medium carrots (about 1 1⁄2 pounds, or 680g), peeled, quartered lengthwise, and roughly chopped\u003cbr>\n1 small yam (about 7 ounces, or 198g), peeled and diced\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n3⁄4 teaspoon garam masala, divided\u003cbr>\n3 cups (725ml) vegetable stock\u003cbr>\n2 teaspoons fresh lime juice, or to taste\u003cbr>\n2 tablespoons sour cream, plus additional for garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nHeat the oil in a large soup pot over medium heat. Add the onion, carrots, yam, 1 teaspoon salt, 1⁄4 teaspoon pepper, and 1⁄2 teaspoon of the garam masala. Cook for about 15 minutes, stirring frequently.\u003c/p>\n\u003cp>Add the stock and 1 cup cold water and raise the heat to high. Bring the soup to a boil, then reduce the heat to a simmer, partially cover, and simmer until the vegetables are tender, about 15 minutes. Remove from the heat.\u003c/p>\n\u003cp>If you have an immersion blender, use it to purée the soup. (Otherwise, allow it to cool slightly and then purée it in batches using a traditional blender. Return the soup to the pot.) Season with the lime juice, to taste, and adjust the salt and pepper.\u003c/p>\n\u003cp>Mix the sour cream and the remaining 1⁄4 teaspoon garam masala in a small bowl. Swirl into the soup. Serve hot, garnished with additional sour cream, if desired.\u003c/p>\n\u003cp>\u003cem>Recipes reprinted with permission from RIPE © 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Book Group.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Photography © 2012 by Paulette Phlipot.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Event Details:\u003c/strong>\u003c/p>\n\u003cp>Cheryl Sternman Rule reads from and signs copies of \u003cem>Ripe\u003c/em>:\u003cbr>\nThursday, April 26, \u003ca href=\"http://omnivorebooks.com/\">Omnivore Books\u003c/a>, 6 p.m.\u003cbr>\n3885A Cesar Chavez Street\u003cbr>\nSan Francisco \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sunday April 29, \u003ca href=\"http://cafarmersmkts.com/markets/category/blossom\">Blossom Hill Farmers' Market\u003c/a>, 10 a.m.\u003cbr>\nPrinceton Plaza Mall, 1375 Blossom Hill Road\u003cbr>\nSan Jose\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/42167/ripe-for-action-colorful-cookbook-encourages-cooking","authors":["5125"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_588","bayareabites_95","bayareabites_1865","bayareabites_1245","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_10351","bayareabites_14758","bayareabites_3891","bayareabites_960","bayareabites_770","bayareabites_3612","bayareabites_10355","bayareabites_10356","bayareabites_2400","bayareabites_10352","bayareabites_14738","bayareabites_10353","bayareabites_200"],"featImg":"bayareabites_42306","label":"bayareabites"},"bayareabites_27706":{"type":"posts","id":"bayareabites_27706","meta":{"index":"posts_1591205157","site":"bayareabites","id":"27706","score":null,"sort":[1305903603000]},"guestAuthors":[],"slug":"so-you-want-to-be-a-successful-food-blogger-heres-how","title":"So You Want to be a Successful Food Blogger? Here's How.","publishDate":1305903603,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Now that I have your attention, let me start by saying that \"success\" in food blogging terms can be measured in many ways.\u003c/p>\n\u003cp>Some see success in terms of traffic in the millions, others in an audience of two. (Hi mom, thanks for finding my \"blob.\" True story over at \u003ca href=\"http://rabbitfoodrocks.blogspot.com/2011/05/mothers-day-recognizing-moms-who.html\">Rabbit Food Rocks\u003c/a>.) Some want to turn their cyberventures into cookbook or cooking shows. Still others eschew all the talk of numbers (both dollars and page counts) and firmly believe that success can be measured in building a bona fide community that keeps coming back for well-written words, known in the blog biz as (wince alert) content.\u003c/p>\n\u003cp>\u003ca href=\"http://thepioneerwoman.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pioneer-woman400devildog-300x274.jpg\" alt=\"Pioneer Woman\" title=\"Pioneer Woman\" width=\"300\" height=\"274\" class=\"alignleft size-medium wp-image-27781\">\u003c/a>Then there are the rock stars of the food blogging establishment, peeps like Ree Drummond who writes under the persona \u003ca href=\"http://thepioneerwoman.com/\">The Pioneer Woman\u003c/a>. Check out her impressive stats, courtesy of a recent \u003ca href=\"http://www.newyorker.com/reporting/2011/05/09/110509fa_fact_fortini\">\u003cem>New Yorker\u003c/em>\u003c/a> profile: 23.3 million page views per month, 4.4 million unique visitors, a new memoir, \u003ca href=\"http://www.amazon.com/Pioneer-Woman-Black-Tractor-Wheels/dp/0061997161\">\u003cem>The Pioneer Woman: Black Heels to Tractor Wheels–A Love Story\u003c/em>\u003c/a>, a bestselling cookbook, ad revenue for 2010 at the cool one million mark and counting, oh, and a movie deal, with Reese Witherspoon signed on to star. All this for a gal who chronicles the minutiae of everyday life on an Oklahoma cattle ranch, where she home schools four kids, cooks, and dishes about cleaning out her closet.\u003c/p>\n\u003cp>Curious about this medium and the food folks who thrive in blogland, I've attended my fair share of blogging meet ups in the past couple of years, including \u003ca href=\"http://www.blogher.com/blogher-topics/blogherconferences/blogherfood2011\">BlogHerFood\u003c/a>, \u003ca href=\"http://www.foodista.com/ifbc2011/node/12\">International Food Blogger Conference\u003c/a>, and, most recently, \u003ca href=\"http://campblogaway.com/\">Camp Blogaway\u003c/a>, the second annual sleepover for food bloggers held in the San Bernardino mountains in Southern California. I've also sat in on blogging panels at conferences that include old-media scribes such as the \u003ca href=\"http://www.iacp.com/displaycommon.cfm?an=1&subarticlenbr=921\">International Association of Culinary Professionals\u003c/a> and the \u003ca href=\"http://www.greenbrier.com/event-detail/Symposium-for-Professional-Foodwriters.aspx\">Symposium for Professional Food Writers\u003c/a>.\u003c/p>\n\u003cp>What I'm struck by at these sessions is how much the attendees are looking for the keys to success in cyberland. It reminds me of a time, not so long ago, when new writers would pepper panelists at journalism conventions for the one right way to write a pitch letter to break into print magazines, as if starting with \"Hi Joe,\" \"Dear Mr. Yonan\" or \"Yo \u003ca href=\"http://www.joeyonan.com/p/about-me.html\">Joe Yonan\u003c/a>\" could make the crucial difference between landing a freelance assignment and getting overlooked.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, there are missteps best avoided (if you spell an editor's name wrong you're likely sunk). But the truth is while talent and ideas count, so does experience, connections, timing, and, frankly, a bit of luck. I feel similarly about how things shake out in the food writing world on the Internet.\u003c/p>\n\u003cp>That said, I offer up five key ingredients gleaned from these long weekend food blogging bashes that may help pave the way to success in the blogosphere, however you define that term. And, thanks for asking, I think I'd choose \u003ca href=\"http://en.wikipedia.org/wiki/Cate_Blanchett\">Cate Blanchett\u003c/a> to play me.\u003c/p>\n\u003cp>\u003cstrong>5 Keys to Food Blogging Success\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.joythebaker.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/joythebaker400-300x247.jpg\" alt=\"Joy the Baker\" title=\"Joy the Baker \" width=\"300\" height=\"247\" class=\"alignleft size-medium wp-image-27779\">\u003c/a>\u003cstrong>Tell stories:\u003c/strong> Might seem obvious, but having something to say and telling it in an informative and entertaining way is crucial. And, as bloggers like Camp Blogaway keynote speaker Joy Wilson of \u003ca href=\"http://www.joythebaker.com/\">Joy the Baker\u003c/a> exemplifies, it need not be on weighty matters. She writes frequently about the antics of her cat and in two short years saw her readers jump from around 32 to 2 million. (It doesn't hurt that she bakes mouth-watering treats and takes stunning snaps, too, see my next point.)\u003c/p>\n\u003cp>I'm partial to the prose dispensed by pals Cheryl Sternman Rule (\u003ca href=\"http://www.5secondrule.typepad.com/\">5 Second Rule\u003c/a>), Molly Watson (\u003ca href=\"http://www.thedinnerfiles.com/\">The Dinner Files\u003c/a>) and -- rock star alert -- Molly Wizenberg (\u003ca href=\"http://orangette.blogspot.com/\">Orangette\u003c/a>, but then savvy blog readers knew that already, right?) Consistently well-crafted tales told with wit and wisdom, typically just once a week, from each of these gals. Newsflash peeps: Pumping out blog copy every day doesn't necessarily make for a great read. Oh, and I'm a food policy wonkette at heart so I read \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a> pretty consistently too.\u003c/p>\n\u003cp>And, here's an interesting tidbit: You know how food blogs are largely about food and frequently contain recipes? Duh. Here's what I've heard confessed recently at these soirees: Many readers gush about being a huge fan of blogger XX, while at the same time confessing to have never, ever, made a single recipe on their site. Wow. Who knew? And what to make of that fact?\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.tastespotting.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/tastespotting400-300x215.jpg\" alt=\"tastespotting\" title=\"tastespotting\" width=\"300\" height=\"215\" class=\"alignleft size-medium wp-image-27776\">\u003c/a>\u003cstrong>Take pretty pictures:\u003c/strong> It’s not enough to have something to say. Food bloggers need to be food photographers and stylists too. I'm no fan of the term food porn, but I get it, and I like a beautiful image of something scrumptious as much as the next voyeur. Judging by the popularity of such sites as \u003ca href=\"http://www.tastespotting.com/\">TasteSpotting\u003c/a> and \u003ca href=\"http://foodgawker.com/\">foodgawker\u003c/a>, I'm not alone. Every blogging conference includes panels on how to perfect your happy snaps. Locally, Heidi Swanson at \u003ca href=\"http://www.101cookbooks.com/\">101 Cookbooks\u003c/a> gets props for her photography; check out BAB contributor Megan Gordon’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/13/5-beautifully-photographed-food-blogs/\">5 Beautifully Photographed Food Blogs\u003c/a> post or \u003ca href=\"http://www.saveur.com/article/Kitchen/2011-SAVEUR-Best-Food-Blog-Awards-Winners\">Saveur‘s recent top picks of pics\u003c/a> for more. Speaking of rock stars, at Camp Blogaway there was much twittering (both in the new and old sense of that word) about the appearance of \u003ca href=\"http://articles.latimes.com/2011/mar/31/food/la-fo-0331-sarah-gim-tastespotting-20110331\">Sarah Gim\u003c/a>, founder of TasteSpotting, who seems like a perfectly pleasant person to this visually-challenged photog but was treated like royalty by many of the way more camera-savvy scribes at this event. Clearly, image matters in this medium. Get a pic on TasteSpotting, considered the gold standard of food porn sites, and watch that traffic climb.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://5secondrule.typepad.com/my_weblog/2011/05/oat-cakes-recipe-super-natural-everyday.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/5secondrule-300x286.jpg\" alt=\"5 second rule\" title=\"5 second rule\" width=\"300\" height=\"286\" class=\"alignleft size-medium wp-image-27777\">\u003c/a>\u003cstrong>Build a genuine community:\u003c/strong> A well-received panel addressing this very subject occurred at the recent Camp Blogaway, co-presented by my role model in this matter, the consistently generous \u003ca href=\"http://twitter.com/#!/sternmanrule\">Cheryl Sternman Rule\u003c/a>, and the similarly welcoming Susan Russo of \u003ca href=\"http://foodblogga.blogspot.com/\">FoodBlogga\u003c/a>. In a nutshell: Think about your readers, only promote products you truly value, reach out to new readers and bloggers, champion others, and say thank you. Susan talked about paying it forward and building an authentic following beyond cyberspace (clue: in the real world). Cheryl walks her talk; for a taste, \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2011/05/oat-cakes-recipe-super-natural-everyday.html#comment-6a00e552049b248833014e8838d608970d\">try this bite\u003c/a>. My favorite take away from their talk: \"Measure your success not in clicks or traffic, but in how well your blog fulfills your personal and professional objectives. Most of all, be kind to yourself.\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.davidlebovitz.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/davidlebovitz400-300x249.jpg\" alt=\"David Lebovitz\" title=\"David Lebovitz\" width=\"300\" height=\"249\" class=\"alignleft size-medium wp-image-27778\">\u003c/a>\u003cstrong>Be a man:\u003c/strong> Okay, before all the guys start rolling their eyes here, let me say this: I'm no man hater. I'm a daddy’s girl who adored growing up with four boisterous brothers. I was married to a man for a very long time and we remain firm friends in the Ellen Barkin-Gabriel Byrne kind of way (versus the Ellen Barkin-Ronald Perelman way. No idea what I’m talking about? Take a little pit stop through this \u003ca href=\"http://www.nytimes.com/2011/04/24/magazine/mag-24barkin-t.html?_r=1\">\u003cem>New York Times Magazine\u003c/em>\u003c/a> piece on same and then come back here.) My only child hails from planet XY. Some of my best friends are men…you know where this is going.\u003c/p>\n\u003cp>Got no issue with the other sex. And yet: Why is it in the blogosphere and at these food writing affairs, which, let's face it, are afloat in a sea of estrogen, do so many men seem to be disproportionately represented in the ranks of speakers and award winners? I'm \u003ca href=\"http://diannej.com/blog/2010/03/who-qualifies-as-a-beard-finalist-and-what-they-wrote/\">not the only one who notices\u003c/a>. I can only surmise that they simply stand out in an overwhelmingly female field. In true rock star fashion, like Sting, they need only one name to be recognized. Think: \u003ca href=\"http://www.davidlebovitz.com/\">Lebovitz\u003c/a>, \u003ca href=\"http://leitesculinaria.com/\">Leite\u003c/a> and \u003ca href=\"http://ruhlman.com/\">Ruhlman\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.sippitysup.com/campblogaway-movie\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/camp-blogaway300.jpg\" alt=\"Camp Blogaway. Video by Sippity Sup\" title=\"Camp Blogaway. Video by Sippity Sup\" width=\"300\" height=\"208\" class=\"alignleft size-full wp-image-27817\">\u003c/a>\u003cstrong>Keep current with social media:\u003c/strong> \u003ca href=\"http://twitter.com/\">Twitter\u003c/a> is the new Facebook. \u003ca href=\"http://www.stumbleupon.com/\">StumbleUpon\u003c/a> is the new Digg. Video is the new photo. That's right: It's not enough to take fab photos. You have to shoot and edit your own mini-movies now too, another take away from Camp Blogaway, a fact that was echoed at the \u003ca href=\"http://www.asja.org/wc/2011/\">American Society of Journalists and Authors\u003c/a> conference in New York the same weekend, according to food writer friends who attended that event. To which I can only say: Shoot me now.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Speaking of that ASJA conference, the other take-home advice that stood out to me on the Monday morning I scanned email messages coming out of that meeting: Don't let blogging get in the way of your real work. Go figure.\u003cbr clear=\"all\">\u003c/p>\n\n","blocks":[],"excerpt":"Food blogs are a dime a dozen in cyberspace. Find out how to stand out from the pack.","status":"publish","parent":0,"modified":1530684938,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1414},"headData":{"title":"So You Want to be a Successful Food Blogger? Here's How. | KQED","description":"Food blogs are a dime a dozen in cyberspace. Find out how to stand out from the pack.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"So You Want to be a Successful Food Blogger? Here's How.","datePublished":"2011-05-20T15:00:03.000Z","dateModified":"2018-07-04T06:15:38.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"27706 http://blogs.kqed.org/bayareabites/?p=27706","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/05/20/so-you-want-to-be-a-successful-food-blogger-heres-how/","disqusTitle":"So You Want to be a Successful Food Blogger? Here's How.","path":"/bayareabites/27706/so-you-want-to-be-a-successful-food-blogger-heres-how","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Now that I have your attention, let me start by saying that \"success\" in food blogging terms can be measured in many ways.\u003c/p>\n\u003cp>Some see success in terms of traffic in the millions, others in an audience of two. (Hi mom, thanks for finding my \"blob.\" True story over at \u003ca href=\"http://rabbitfoodrocks.blogspot.com/2011/05/mothers-day-recognizing-moms-who.html\">Rabbit Food Rocks\u003c/a>.) Some want to turn their cyberventures into cookbook or cooking shows. Still others eschew all the talk of numbers (both dollars and page counts) and firmly believe that success can be measured in building a bona fide community that keeps coming back for well-written words, known in the blog biz as (wince alert) content.\u003c/p>\n\u003cp>\u003ca href=\"http://thepioneerwoman.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pioneer-woman400devildog-300x274.jpg\" alt=\"Pioneer Woman\" title=\"Pioneer Woman\" width=\"300\" height=\"274\" class=\"alignleft size-medium wp-image-27781\">\u003c/a>Then there are the rock stars of the food blogging establishment, peeps like Ree Drummond who writes under the persona \u003ca href=\"http://thepioneerwoman.com/\">The Pioneer Woman\u003c/a>. Check out her impressive stats, courtesy of a recent \u003ca href=\"http://www.newyorker.com/reporting/2011/05/09/110509fa_fact_fortini\">\u003cem>New Yorker\u003c/em>\u003c/a> profile: 23.3 million page views per month, 4.4 million unique visitors, a new memoir, \u003ca href=\"http://www.amazon.com/Pioneer-Woman-Black-Tractor-Wheels/dp/0061997161\">\u003cem>The Pioneer Woman: Black Heels to Tractor Wheels–A Love Story\u003c/em>\u003c/a>, a bestselling cookbook, ad revenue for 2010 at the cool one million mark and counting, oh, and a movie deal, with Reese Witherspoon signed on to star. All this for a gal who chronicles the minutiae of everyday life on an Oklahoma cattle ranch, where she home schools four kids, cooks, and dishes about cleaning out her closet.\u003c/p>\n\u003cp>Curious about this medium and the food folks who thrive in blogland, I've attended my fair share of blogging meet ups in the past couple of years, including \u003ca href=\"http://www.blogher.com/blogher-topics/blogherconferences/blogherfood2011\">BlogHerFood\u003c/a>, \u003ca href=\"http://www.foodista.com/ifbc2011/node/12\">International Food Blogger Conference\u003c/a>, and, most recently, \u003ca href=\"http://campblogaway.com/\">Camp Blogaway\u003c/a>, the second annual sleepover for food bloggers held in the San Bernardino mountains in Southern California. I've also sat in on blogging panels at conferences that include old-media scribes such as the \u003ca href=\"http://www.iacp.com/displaycommon.cfm?an=1&subarticlenbr=921\">International Association of Culinary Professionals\u003c/a> and the \u003ca href=\"http://www.greenbrier.com/event-detail/Symposium-for-Professional-Foodwriters.aspx\">Symposium for Professional Food Writers\u003c/a>.\u003c/p>\n\u003cp>What I'm struck by at these sessions is how much the attendees are looking for the keys to success in cyberland. It reminds me of a time, not so long ago, when new writers would pepper panelists at journalism conventions for the one right way to write a pitch letter to break into print magazines, as if starting with \"Hi Joe,\" \"Dear Mr. Yonan\" or \"Yo \u003ca href=\"http://www.joeyonan.com/p/about-me.html\">Joe Yonan\u003c/a>\" could make the crucial difference between landing a freelance assignment and getting overlooked.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of course, there are missteps best avoided (if you spell an editor's name wrong you're likely sunk). But the truth is while talent and ideas count, so does experience, connections, timing, and, frankly, a bit of luck. I feel similarly about how things shake out in the food writing world on the Internet.\u003c/p>\n\u003cp>That said, I offer up five key ingredients gleaned from these long weekend food blogging bashes that may help pave the way to success in the blogosphere, however you define that term. And, thanks for asking, I think I'd choose \u003ca href=\"http://en.wikipedia.org/wiki/Cate_Blanchett\">Cate Blanchett\u003c/a> to play me.\u003c/p>\n\u003cp>\u003cstrong>5 Keys to Food Blogging Success\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.joythebaker.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/joythebaker400-300x247.jpg\" alt=\"Joy the Baker\" title=\"Joy the Baker \" width=\"300\" height=\"247\" class=\"alignleft size-medium wp-image-27779\">\u003c/a>\u003cstrong>Tell stories:\u003c/strong> Might seem obvious, but having something to say and telling it in an informative and entertaining way is crucial. And, as bloggers like Camp Blogaway keynote speaker Joy Wilson of \u003ca href=\"http://www.joythebaker.com/\">Joy the Baker\u003c/a> exemplifies, it need not be on weighty matters. She writes frequently about the antics of her cat and in two short years saw her readers jump from around 32 to 2 million. (It doesn't hurt that she bakes mouth-watering treats and takes stunning snaps, too, see my next point.)\u003c/p>\n\u003cp>I'm partial to the prose dispensed by pals Cheryl Sternman Rule (\u003ca href=\"http://www.5secondrule.typepad.com/\">5 Second Rule\u003c/a>), Molly Watson (\u003ca href=\"http://www.thedinnerfiles.com/\">The Dinner Files\u003c/a>) and -- rock star alert -- Molly Wizenberg (\u003ca href=\"http://orangette.blogspot.com/\">Orangette\u003c/a>, but then savvy blog readers knew that already, right?) Consistently well-crafted tales told with wit and wisdom, typically just once a week, from each of these gals. Newsflash peeps: Pumping out blog copy every day doesn't necessarily make for a great read. Oh, and I'm a food policy wonkette at heart so I read \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a> pretty consistently too.\u003c/p>\n\u003cp>And, here's an interesting tidbit: You know how food blogs are largely about food and frequently contain recipes? Duh. Here's what I've heard confessed recently at these soirees: Many readers gush about being a huge fan of blogger XX, while at the same time confessing to have never, ever, made a single recipe on their site. Wow. Who knew? And what to make of that fact?\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.tastespotting.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/tastespotting400-300x215.jpg\" alt=\"tastespotting\" title=\"tastespotting\" width=\"300\" height=\"215\" class=\"alignleft size-medium wp-image-27776\">\u003c/a>\u003cstrong>Take pretty pictures:\u003c/strong> It’s not enough to have something to say. Food bloggers need to be food photographers and stylists too. I'm no fan of the term food porn, but I get it, and I like a beautiful image of something scrumptious as much as the next voyeur. Judging by the popularity of such sites as \u003ca href=\"http://www.tastespotting.com/\">TasteSpotting\u003c/a> and \u003ca href=\"http://foodgawker.com/\">foodgawker\u003c/a>, I'm not alone. Every blogging conference includes panels on how to perfect your happy snaps. Locally, Heidi Swanson at \u003ca href=\"http://www.101cookbooks.com/\">101 Cookbooks\u003c/a> gets props for her photography; check out BAB contributor Megan Gordon’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/13/5-beautifully-photographed-food-blogs/\">5 Beautifully Photographed Food Blogs\u003c/a> post or \u003ca href=\"http://www.saveur.com/article/Kitchen/2011-SAVEUR-Best-Food-Blog-Awards-Winners\">Saveur‘s recent top picks of pics\u003c/a> for more. Speaking of rock stars, at Camp Blogaway there was much twittering (both in the new and old sense of that word) about the appearance of \u003ca href=\"http://articles.latimes.com/2011/mar/31/food/la-fo-0331-sarah-gim-tastespotting-20110331\">Sarah Gim\u003c/a>, founder of TasteSpotting, who seems like a perfectly pleasant person to this visually-challenged photog but was treated like royalty by many of the way more camera-savvy scribes at this event. Clearly, image matters in this medium. Get a pic on TasteSpotting, considered the gold standard of food porn sites, and watch that traffic climb.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://5secondrule.typepad.com/my_weblog/2011/05/oat-cakes-recipe-super-natural-everyday.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/5secondrule-300x286.jpg\" alt=\"5 second rule\" title=\"5 second rule\" width=\"300\" height=\"286\" class=\"alignleft size-medium wp-image-27777\">\u003c/a>\u003cstrong>Build a genuine community:\u003c/strong> A well-received panel addressing this very subject occurred at the recent Camp Blogaway, co-presented by my role model in this matter, the consistently generous \u003ca href=\"http://twitter.com/#!/sternmanrule\">Cheryl Sternman Rule\u003c/a>, and the similarly welcoming Susan Russo of \u003ca href=\"http://foodblogga.blogspot.com/\">FoodBlogga\u003c/a>. In a nutshell: Think about your readers, only promote products you truly value, reach out to new readers and bloggers, champion others, and say thank you. Susan talked about paying it forward and building an authentic following beyond cyberspace (clue: in the real world). Cheryl walks her talk; for a taste, \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2011/05/oat-cakes-recipe-super-natural-everyday.html#comment-6a00e552049b248833014e8838d608970d\">try this bite\u003c/a>. My favorite take away from their talk: \"Measure your success not in clicks or traffic, but in how well your blog fulfills your personal and professional objectives. Most of all, be kind to yourself.\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.davidlebovitz.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/davidlebovitz400-300x249.jpg\" alt=\"David Lebovitz\" title=\"David Lebovitz\" width=\"300\" height=\"249\" class=\"alignleft size-medium wp-image-27778\">\u003c/a>\u003cstrong>Be a man:\u003c/strong> Okay, before all the guys start rolling their eyes here, let me say this: I'm no man hater. I'm a daddy’s girl who adored growing up with four boisterous brothers. I was married to a man for a very long time and we remain firm friends in the Ellen Barkin-Gabriel Byrne kind of way (versus the Ellen Barkin-Ronald Perelman way. No idea what I’m talking about? Take a little pit stop through this \u003ca href=\"http://www.nytimes.com/2011/04/24/magazine/mag-24barkin-t.html?_r=1\">\u003cem>New York Times Magazine\u003c/em>\u003c/a> piece on same and then come back here.) My only child hails from planet XY. Some of my best friends are men…you know where this is going.\u003c/p>\n\u003cp>Got no issue with the other sex. And yet: Why is it in the blogosphere and at these food writing affairs, which, let's face it, are afloat in a sea of estrogen, do so many men seem to be disproportionately represented in the ranks of speakers and award winners? I'm \u003ca href=\"http://diannej.com/blog/2010/03/who-qualifies-as-a-beard-finalist-and-what-they-wrote/\">not the only one who notices\u003c/a>. I can only surmise that they simply stand out in an overwhelmingly female field. In true rock star fashion, like Sting, they need only one name to be recognized. Think: \u003ca href=\"http://www.davidlebovitz.com/\">Lebovitz\u003c/a>, \u003ca href=\"http://leitesculinaria.com/\">Leite\u003c/a> and \u003ca href=\"http://ruhlman.com/\">Ruhlman\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.sippitysup.com/campblogaway-movie\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/camp-blogaway300.jpg\" alt=\"Camp Blogaway. Video by Sippity Sup\" title=\"Camp Blogaway. Video by Sippity Sup\" width=\"300\" height=\"208\" class=\"alignleft size-full wp-image-27817\">\u003c/a>\u003cstrong>Keep current with social media:\u003c/strong> \u003ca href=\"http://twitter.com/\">Twitter\u003c/a> is the new Facebook. \u003ca href=\"http://www.stumbleupon.com/\">StumbleUpon\u003c/a> is the new Digg. Video is the new photo. That's right: It's not enough to take fab photos. You have to shoot and edit your own mini-movies now too, another take away from Camp Blogaway, a fact that was echoed at the \u003ca href=\"http://www.asja.org/wc/2011/\">American Society of Journalists and Authors\u003c/a> conference in New York the same weekend, according to food writer friends who attended that event. To which I can only say: Shoot me now.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Speaking of that ASJA conference, the other take-home advice that stood out to me on the Monday morning I scanned email messages coming out of that meeting: Don't let blogging get in the way of your real work. Go figure.\u003cbr clear=\"all\">\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/27706/so-you-want-to-be-a-successful-food-blogger-heres-how","authors":["5125"],"categories":["bayareabites_1865"],"tags":["bayareabites_9299","bayareabites_9300","bayareabites_770","bayareabites_8950","bayareabites_3612","bayareabites_3609","bayareabites_9301","bayareabites_522","bayareabites_1850","bayareabites_9040"],"featImg":"bayareabites_27781","label":"bayareabites"},"bayareabites_24812":{"type":"posts","id":"bayareabites_24812","meta":{"index":"posts_1591205157","site":"bayareabites","id":"24812","score":null,"sort":[1300379438000]},"guestAuthors":[],"slug":"google%e2%80%99s-new-recipe-search-a-food-bloggers-dilemma","title":"Google’s New Recipe Search: A Food Blogger's Dilemma","publishDate":1300379438,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Google is out to tame the Wild West of the food world, and I'm not really sure how I feel about this. A couple of weeks ago, \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=IsUN1dUbbM8\">Google introduced Recipe View\u003c/a>, a search function \u003ca href=\"http://searchengineland.com/whats-for-dinner-bing-now-shows-recipes-on-serp-34083\">Bing\u003c/a> had added last year. Initially, I loved the idea that people would be able to search for recipes exclusively and that Google had taken the time to \u003ca href=\"http://searchengineland.com/google-takes-first-big-bite-into-rich-snippet-search-with-recipes-65928\">create a recipe search tool\u003c/a> specifically for cooks, but then I saw the search results and my hopes deflated. I was disappointed to see that although larger recipe food sites are well represented, nary a blog post was listed for the many searches I initiated. Allrecipes.com, Food.com, the Food Network, About.com and Epicurious made up the majority of search results, while blogs -- both well-known and obscure -- seemed not to have been invited to the party (yet). \u003c/p>\n\u003cp>The whole point of Google's new recipe search is to allow people to designate what they're looking for in a recipe, which in turn limits the search to recipes only. So if you're looking for information on \"sardines\" you will end up with just recipes instead of a Wikipedia entry plus a bunch of shopping results. Google Recipes also allows you to limit your search by ingredients (do you want to cook your sardines with fennel and without capers, just check the boxes on the left side of the page), cook time (less than 60 min.), and calorie count (any calories). Helpful and fantastic, right? Yes, but recipe blog posts that might rank high in Google's Everything search due to popularity are not likely to be there. Not yet.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/sardines-recipeview.jpg\" alt=\"Sardines search using Google Recipe View\" title=\"Sardines search using Google Recipe View\" width=\"500\" height=\"460\" class=\"alignnone size-full wp-image-25075\">\u003cbr>\n\u003cem>Sardines search using Google Recipe View\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why I am disappointed\u003c/strong>\u003cbr>\n It appears that Google has chosen to given preference to large company recipe sites over smaller sites, newspapers, magazine, and blogs. According to \u003ca href=\"http://leisureblogs.chicagotribune.com/thestew/2011/02/google-adds-recipe-search.html?utm_source=streamsend&utm_medium=email&utm_content=13471019&utm_campaign=Food%20News%20Friday%20February%2025\">The Stew\u003c/a>, a food blog put out by the Chicago Tribune who interviewed Jack Menzel, Google's product management director for this project, \"About a year ago, Google began asking food sites if they would add a snippet of code to their HTML pages which contained time and servings info.\" But it seems they primarily asked the larger sites, like FoodNetwork.com, to partner with them in this endeavor. The Stew then goes on to say: \u003c/p>\n\u003cblockquote>\u003cp>\"It's going to favor some of the biggest sites and those who have optimized their content to be found easily by search engines. Expect a lot of FoodNetwork.com and AllRecipes.com recipes to pop up on the first page of any search.\"\u003c/p>\u003c/blockquote>\n\u003cp> \u003cstrong>So, how do blogs get included?\u003c/strong> In order for a site's recipes to be indexed by Google's new recipe search they have to meet some specific and not-so-specific criteria.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Format Recipes Using Rich Snippets and Microformats\u003c/strong>\u003cbr>\nRecipes need to be formatted to generate \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?hl=en&answer=99170\">rich snippets\u003c/a>. For \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?answer=173379\">recipes\u003c/a>, using \u003ca href=\"http://microformats.org/wiki/hrecipe\">hRecipe microformat\u003c/a> is a good way to go especially if you are using WordPress as your blog software since there is a \u003ca href=\"http://wordpress.org/extend/plugins/hrecipe/\">plugin\u003c/a>. For those of you who aren't web designers or programmers, I should explain that rich snippets are generated by using specific tags within HTML code that allow Google to recognize data as a recipe along with the various components that comprise a recipe. Here are some good resources to understand the process:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?answer=173379\">Google's Webmaster Tools documentation of the process for recipes\u003c/a>, \u003ca href=\"http://www.google.com/webmasters/tools/richsnippets\">Rich Snippets Testing Tool\u003c/a>, \u003ca href=\"http://www.google.com/support/webmasters/bin/topic.py?hl=en&topic=21997\">Rich snippets general info\u003c/a> (microdata, microformats, RDFa)\u003c/li>\n\u003cli>\u003ca href=\"http://foodblogalliance.com/2011/03/regarding-googles-recipe-search-and-rich-snippets.php\">Google's Recipe Search and Rich Snippets\u003c/a> Elise Bauer (simplyrecipes.com) at Food Blog Alliance. Simply Recipes recipes are showing up in the Google Recipe search so she clearly knows the scoop.\u003c/li>\n\u003cli>\u003ca href=\"http://foodblogforum.com/1494-making-microformats-manageable-the-new-recipeseo-plugin\">Making Microformats Manageable: The New RecipeSEO Plugin \u003c/a> Allison Day (recipeseo.com) at Food Blogger Forum. Here is the direct link to her \u003ca href=\"http://sushiday.com/recipe-seo-plugin/\">WordPress plug\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.huffingtonpost.com/craig-goldwyn/food-bloggers-how-to-get-_b_833635.html\">Food Bloggers: How Google's New Recipe Search Works\u003c/a> Meathead Goldwyn at Huffington Post\u003c/li>\n\u003cli>\u003ca href=\"http://diannej.com/blog/2011/02/new-google-recipe-search-means-extra-coding-for-food-bloggers/\">New Google Recipe Search Means Extra Coding for Food Bloggers\u003c/a> Dianne Jacob at Will Write for Food\n\u003c/li>\n\u003cli> \u003ca href=\"http://food.lizsteinberg.com/2011/03/10/how-i-made-my-blog-hrecipe-compliant/\">How I adapted my blog to Google’s recipe search\u003c/a> at Café Liz\u003c/li>\n\u003cli>Amanda Hesser at food52: \u003ca href=\"http://www.food52.com/blog/1838_googles_new_recipe_search\">Google's New Recipe Search\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp> Basically, you should know that recipe data now has to be marked with specific tags so Google's search engine can recognize the information as a specific content type namely, a recipe. Right now, doing this takes time and some coding knowledge, which is a pain, but doable. Hopefully, this process will get easier as more editing tools become available to bloggers.\u003c/p>\n\u003cp>\u003cstrong>Submit a Form to Google about Including Your Site\u003c/strong>\u003cbr>\nGoogle suggests you fill out this \u003ca href=\"http://www.google.com/support/webmasters/bin/request.py?contact_type=rich_snippets_feedback\">Interested in Rich Snippets?\u003c/a> form to alert them that your site is now using the required markup code and should be indexed by Google Search. You are required to submit four examples of pages that incorporate rich snippet code and have been validated using the \u003ca href=\"http://www.google.com/webmasters/tools/richsnippets\">Rich Snippets Testing Tool\u003c/a> but it is not clear how much of your site needs to be compliant \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?answer=1093493#enoughtime\">or how long it will take\u003c/a> in order for Google to start displaying your results.\u003c/p>\n\u003cp>\u003cstrong>Follow the Procedure, Validate your Recipes, No Guarantee\u003c/strong>\u003cbr>\nOnce your page validates there is this message:\u003c/p>\n\u003cblockquote>\u003cp>\"Note that there is no guarantee that a Rich Snippet will be shown for this page on actual search results. For more details, see the \u003ca href=\"http://knol.google.com/k/google-rich-snippets-tips-and-tricks#Frequently_Asked_Questions\">FAQ\u003c/a>.\" \u003c/p>\u003c/blockquote>\n\u003cp>This FAQ seems like an earlier version of the information displayed on the page \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?hl=en&answer=1093493\">\"Rich snippets not appearing\"\u003c/a> since the FAQ page does not mention including recipe sites being eligible for rich snippets. \u003c/p>\n\u003cp>\u003ca href=\"http://www.google.com/webmasters/tools/richsnippets?url=http%3A%2F%2Fblogs.kqed.org%2Fbayareabites%2F2011%2F03%2F13%2Fgreen-as-grass-asparagus-salad-for-spring%2F&view=\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/rich-snippet-testing-tool.jpg\" alt=\"rich snippet testing tool\" title=\"rich snippet testing tool\" width=\"500\" height=\"218\" class=\"alignnone size-full wp-image-24980\">\u003c/a>\u003cbr>\n\u003cem>\"Note that there is no guarantee that a Rich Snippet will be shown for this page on actual search results. For more details, see the FAQ.\"\u003c/em>\u003c/p>\n\u003cp>So, even if you go through the process of tagging and validating your recipes you are not guaranteed that your posts will display as Rich Snippets which I am guessing means that they may or may not show up in the Google Recipe Search. So, you are left to wait and see.\u003c/p>\n\u003cp>Maybe I'm suspicious, but what seemed like a cool idea -- a search tool that enables readers to quickly find recipes -- now appears to be a tool catering to larger company sites and I'm concerned about what this means for food bloggers. It seems that many established recipe sites started incorporating the markup to generate rich snippets once they were aware of Google's plan to develop the Recipe Search but the urgency to start using microformats did not appear to reach the blogger community. The lack of integrated and easy to use plugins for the various blogging platforms speaks to the absence of this necessity. Elise Bauer points out the \u003ca href=\"http://foodblogalliance.com/2011/03/regarding-googles-recipe-search-and-rich-snippets.php\">irony that Blogger, Google's blogging platform\u003c/a> does not have tools developed for recipe markup that would help bloggers generate rich snippets.\u003c/p>\n\u003cp>Okay. Whine whine, gripe gripe. Poor bloggers. But what about readers and cooks? How does Recipe View change their experience? The average recipe seeker may be unaware of the filtering that is currently going on and miss out on much of the user-generated food content that has accumulated on the web over the years. On the other hand, it will provide a faster and more efficient system to access information they are seeking without having to manipulate their queries or apply advanced search techniques.\u003c/p>\n\u003cp>Regardless of the effect on my posts, as a reader I'm a bit frustrated that I may lose out on seeing an innovative recipe with a great story, which is why I read blogs in the first place. I love reading about \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz's\u003c/a> various forays into Paris bakeries that end with a lovely tart recipe, or getting inspired to try making a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/12/death-in-the-afternoon/\">Death in the Afternoon cocktail \u003c/a> after giggling over one of Michael Procopio's pieces. \u003c/p>\n\u003cp>I should note that many major sites with extensive recipe collections (but are not exclusively recipe sites) are also not yet displaying in Google Recipe View. For instance, I haven't seen any New York Times recipes listed (by them) and I am curious about how large sites that have food as a topic area and a wealth of recipes are approaching the situation.\u003c/p>\n\u003cp>Maybe this will all work itself out soon. The problem, however, is that bloggers and readers alike have now come to expect immediacy. When I post a recipe it shows up without any delays and people can read it. You can twitter about it and the information is distributed without a waiting process. Perhaps we all need to just learn (or relearn) to be patient again and this post is the equivalent of Chicken Little yelling that the sky is falling on food bloggers everywhere. So although I'm finding the new Google Recipe View a bit frustrating, it may not be elitist. I'm keeping my fingers crossed that it ends up being inclusive and helpful in the end. \u003c/p>\n\u003cp>\u003cstrong>What do you think?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>(Wendy Goodfriend co-authored this post and provided research and experiential information about Google Recipe Search )\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Google is out to tame the Wild West of the food world, and I'm not really sure how I feel about this. A couple of weeks ago, Google introduced Recipe View, a search function Bing had added last year. Initially, I loved the idea that people would be able to search for recipes exclusively and that Google had taken the time to create a recipe search tool specifically for cooks, but then I saw the search results and my hopes deflated. ","status":"publish","parent":0,"modified":1301332437,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1503},"headData":{"title":"Google’s New Recipe Search: A Food Blogger's Dilemma | KQED","description":"Google is out to tame the Wild West of the food world, and I'm not really sure how I feel about this. A couple of weeks ago, Google introduced Recipe View, a search function Bing had added last year. Initially, I loved the idea that people would be able to search for recipes exclusively and that Google had taken the time to create a recipe search tool specifically for cooks, but then I saw the search results and my hopes deflated. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Google’s New Recipe Search: A Food Blogger's Dilemma","datePublished":"2011-03-17T16:30:38.000Z","dateModified":"2011-03-28T17:13:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"24812 http://blogs.kqed.org/bayareabites/?p=24812","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/03/17/google%e2%80%99s-new-recipe-search-a-food-bloggers-dilemma/","disqusTitle":"Google’s New Recipe Search: A Food Blogger's Dilemma","path":"/bayareabites/24812/google%e2%80%99s-new-recipe-search-a-food-bloggers-dilemma","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Google is out to tame the Wild West of the food world, and I'm not really sure how I feel about this. A couple of weeks ago, \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=IsUN1dUbbM8\">Google introduced Recipe View\u003c/a>, a search function \u003ca href=\"http://searchengineland.com/whats-for-dinner-bing-now-shows-recipes-on-serp-34083\">Bing\u003c/a> had added last year. Initially, I loved the idea that people would be able to search for recipes exclusively and that Google had taken the time to \u003ca href=\"http://searchengineland.com/google-takes-first-big-bite-into-rich-snippet-search-with-recipes-65928\">create a recipe search tool\u003c/a> specifically for cooks, but then I saw the search results and my hopes deflated. I was disappointed to see that although larger recipe food sites are well represented, nary a blog post was listed for the many searches I initiated. Allrecipes.com, Food.com, the Food Network, About.com and Epicurious made up the majority of search results, while blogs -- both well-known and obscure -- seemed not to have been invited to the party (yet). \u003c/p>\n\u003cp>The whole point of Google's new recipe search is to allow people to designate what they're looking for in a recipe, which in turn limits the search to recipes only. So if you're looking for information on \"sardines\" you will end up with just recipes instead of a Wikipedia entry plus a bunch of shopping results. Google Recipes also allows you to limit your search by ingredients (do you want to cook your sardines with fennel and without capers, just check the boxes on the left side of the page), cook time (less than 60 min.), and calorie count (any calories). Helpful and fantastic, right? Yes, but recipe blog posts that might rank high in Google's Everything search due to popularity are not likely to be there. Not yet.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/sardines-recipeview.jpg\" alt=\"Sardines search using Google Recipe View\" title=\"Sardines search using Google Recipe View\" width=\"500\" height=\"460\" class=\"alignnone size-full wp-image-25075\">\u003cbr>\n\u003cem>Sardines search using Google Recipe View\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why I am disappointed\u003c/strong>\u003cbr>\n It appears that Google has chosen to given preference to large company recipe sites over smaller sites, newspapers, magazine, and blogs. According to \u003ca href=\"http://leisureblogs.chicagotribune.com/thestew/2011/02/google-adds-recipe-search.html?utm_source=streamsend&utm_medium=email&utm_content=13471019&utm_campaign=Food%20News%20Friday%20February%2025\">The Stew\u003c/a>, a food blog put out by the Chicago Tribune who interviewed Jack Menzel, Google's product management director for this project, \"About a year ago, Google began asking food sites if they would add a snippet of code to their HTML pages which contained time and servings info.\" But it seems they primarily asked the larger sites, like FoodNetwork.com, to partner with them in this endeavor. The Stew then goes on to say: \u003c/p>\n\u003cblockquote>\u003cp>\"It's going to favor some of the biggest sites and those who have optimized their content to be found easily by search engines. Expect a lot of FoodNetwork.com and AllRecipes.com recipes to pop up on the first page of any search.\"\u003c/p>\u003c/blockquote>\n\u003cp> \u003cstrong>So, how do blogs get included?\u003c/strong> In order for a site's recipes to be indexed by Google's new recipe search they have to meet some specific and not-so-specific criteria.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Format Recipes Using Rich Snippets and Microformats\u003c/strong>\u003cbr>\nRecipes need to be formatted to generate \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?hl=en&answer=99170\">rich snippets\u003c/a>. For \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?answer=173379\">recipes\u003c/a>, using \u003ca href=\"http://microformats.org/wiki/hrecipe\">hRecipe microformat\u003c/a> is a good way to go especially if you are using WordPress as your blog software since there is a \u003ca href=\"http://wordpress.org/extend/plugins/hrecipe/\">plugin\u003c/a>. For those of you who aren't web designers or programmers, I should explain that rich snippets are generated by using specific tags within HTML code that allow Google to recognize data as a recipe along with the various components that comprise a recipe. Here are some good resources to understand the process:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?answer=173379\">Google's Webmaster Tools documentation of the process for recipes\u003c/a>, \u003ca href=\"http://www.google.com/webmasters/tools/richsnippets\">Rich Snippets Testing Tool\u003c/a>, \u003ca href=\"http://www.google.com/support/webmasters/bin/topic.py?hl=en&topic=21997\">Rich snippets general info\u003c/a> (microdata, microformats, RDFa)\u003c/li>\n\u003cli>\u003ca href=\"http://foodblogalliance.com/2011/03/regarding-googles-recipe-search-and-rich-snippets.php\">Google's Recipe Search and Rich Snippets\u003c/a> Elise Bauer (simplyrecipes.com) at Food Blog Alliance. Simply Recipes recipes are showing up in the Google Recipe search so she clearly knows the scoop.\u003c/li>\n\u003cli>\u003ca href=\"http://foodblogforum.com/1494-making-microformats-manageable-the-new-recipeseo-plugin\">Making Microformats Manageable: The New RecipeSEO Plugin \u003c/a> Allison Day (recipeseo.com) at Food Blogger Forum. Here is the direct link to her \u003ca href=\"http://sushiday.com/recipe-seo-plugin/\">WordPress plug\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.huffingtonpost.com/craig-goldwyn/food-bloggers-how-to-get-_b_833635.html\">Food Bloggers: How Google's New Recipe Search Works\u003c/a> Meathead Goldwyn at Huffington Post\u003c/li>\n\u003cli>\u003ca href=\"http://diannej.com/blog/2011/02/new-google-recipe-search-means-extra-coding-for-food-bloggers/\">New Google Recipe Search Means Extra Coding for Food Bloggers\u003c/a> Dianne Jacob at Will Write for Food\n\u003c/li>\n\u003cli> \u003ca href=\"http://food.lizsteinberg.com/2011/03/10/how-i-made-my-blog-hrecipe-compliant/\">How I adapted my blog to Google’s recipe search\u003c/a> at Café Liz\u003c/li>\n\u003cli>Amanda Hesser at food52: \u003ca href=\"http://www.food52.com/blog/1838_googles_new_recipe_search\">Google's New Recipe Search\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp> Basically, you should know that recipe data now has to be marked with specific tags so Google's search engine can recognize the information as a specific content type namely, a recipe. Right now, doing this takes time and some coding knowledge, which is a pain, but doable. Hopefully, this process will get easier as more editing tools become available to bloggers.\u003c/p>\n\u003cp>\u003cstrong>Submit a Form to Google about Including Your Site\u003c/strong>\u003cbr>\nGoogle suggests you fill out this \u003ca href=\"http://www.google.com/support/webmasters/bin/request.py?contact_type=rich_snippets_feedback\">Interested in Rich Snippets?\u003c/a> form to alert them that your site is now using the required markup code and should be indexed by Google Search. You are required to submit four examples of pages that incorporate rich snippet code and have been validated using the \u003ca href=\"http://www.google.com/webmasters/tools/richsnippets\">Rich Snippets Testing Tool\u003c/a> but it is not clear how much of your site needs to be compliant \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?answer=1093493#enoughtime\">or how long it will take\u003c/a> in order for Google to start displaying your results.\u003c/p>\n\u003cp>\u003cstrong>Follow the Procedure, Validate your Recipes, No Guarantee\u003c/strong>\u003cbr>\nOnce your page validates there is this message:\u003c/p>\n\u003cblockquote>\u003cp>\"Note that there is no guarantee that a Rich Snippet will be shown for this page on actual search results. For more details, see the \u003ca href=\"http://knol.google.com/k/google-rich-snippets-tips-and-tricks#Frequently_Asked_Questions\">FAQ\u003c/a>.\" \u003c/p>\u003c/blockquote>\n\u003cp>This FAQ seems like an earlier version of the information displayed on the page \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?hl=en&answer=1093493\">\"Rich snippets not appearing\"\u003c/a> since the FAQ page does not mention including recipe sites being eligible for rich snippets. \u003c/p>\n\u003cp>\u003ca href=\"http://www.google.com/webmasters/tools/richsnippets?url=http%3A%2F%2Fblogs.kqed.org%2Fbayareabites%2F2011%2F03%2F13%2Fgreen-as-grass-asparagus-salad-for-spring%2F&view=\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/rich-snippet-testing-tool.jpg\" alt=\"rich snippet testing tool\" title=\"rich snippet testing tool\" width=\"500\" height=\"218\" class=\"alignnone size-full wp-image-24980\">\u003c/a>\u003cbr>\n\u003cem>\"Note that there is no guarantee that a Rich Snippet will be shown for this page on actual search results. For more details, see the FAQ.\"\u003c/em>\u003c/p>\n\u003cp>So, even if you go through the process of tagging and validating your recipes you are not guaranteed that your posts will display as Rich Snippets which I am guessing means that they may or may not show up in the Google Recipe Search. So, you are left to wait and see.\u003c/p>\n\u003cp>Maybe I'm suspicious, but what seemed like a cool idea -- a search tool that enables readers to quickly find recipes -- now appears to be a tool catering to larger company sites and I'm concerned about what this means for food bloggers. It seems that many established recipe sites started incorporating the markup to generate rich snippets once they were aware of Google's plan to develop the Recipe Search but the urgency to start using microformats did not appear to reach the blogger community. The lack of integrated and easy to use plugins for the various blogging platforms speaks to the absence of this necessity. Elise Bauer points out the \u003ca href=\"http://foodblogalliance.com/2011/03/regarding-googles-recipe-search-and-rich-snippets.php\">irony that Blogger, Google's blogging platform\u003c/a> does not have tools developed for recipe markup that would help bloggers generate rich snippets.\u003c/p>\n\u003cp>Okay. Whine whine, gripe gripe. Poor bloggers. But what about readers and cooks? How does Recipe View change their experience? The average recipe seeker may be unaware of the filtering that is currently going on and miss out on much of the user-generated food content that has accumulated on the web over the years. On the other hand, it will provide a faster and more efficient system to access information they are seeking without having to manipulate their queries or apply advanced search techniques.\u003c/p>\n\u003cp>Regardless of the effect on my posts, as a reader I'm a bit frustrated that I may lose out on seeing an innovative recipe with a great story, which is why I read blogs in the first place. I love reading about \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz's\u003c/a> various forays into Paris bakeries that end with a lovely tart recipe, or getting inspired to try making a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/12/death-in-the-afternoon/\">Death in the Afternoon cocktail \u003c/a> after giggling over one of Michael Procopio's pieces. \u003c/p>\n\u003cp>I should note that many major sites with extensive recipe collections (but are not exclusively recipe sites) are also not yet displaying in Google Recipe View. For instance, I haven't seen any New York Times recipes listed (by them) and I am curious about how large sites that have food as a topic area and a wealth of recipes are approaching the situation.\u003c/p>\n\u003cp>Maybe this will all work itself out soon. The problem, however, is that bloggers and readers alike have now come to expect immediacy. When I post a recipe it shows up without any delays and people can read it. You can twitter about it and the information is distributed without a waiting process. Perhaps we all need to just learn (or relearn) to be patient again and this post is the equivalent of Chicken Little yelling that the sky is falling on food bloggers everywhere. So although I'm finding the new Google Recipe View a bit frustrating, it may not be elitist. I'm keeping my fingers crossed that it ends up being inclusive and helpful in the end. \u003c/p>\n\u003cp>\u003cstrong>What do you think?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>(Wendy Goodfriend co-authored this post and provided research and experiential information about Google Recipe Search )\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/24812/google%e2%80%99s-new-recipe-search-a-food-bloggers-dilemma","authors":["5016"],"categories":["bayareabites_2407","bayareabites_1865","bayareabites_4084"],"tags":["bayareabites_770","bayareabites_3612","bayareabites_1997","bayareabites_9121","bayareabites_9120","bayareabites_9122"],"label":"bayareabites"},"bayareabites_23595":{"type":"posts","id":"bayareabites_23595","meta":{"index":"posts_1591205157","site":"bayareabites","id":"23595","score":null,"sort":[1298390437000]},"guestAuthors":[],"slug":"bay-area-foraging-with-hank-shaw","title":"Bay Area Foraging with Hank Shaw","publishDate":1298390437,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\" alt=\"Hank Shaw\" title=\"Hank Shaw\" width=\"250\" height=\"366\" class=\"alignleft size-full wp-image-23621\">\u003c/a>If there is ever a nuclear war or our food system completely falls apart, I'm heading to Hank Shaw's house. Besides being an avid hunter and gardener, Hank is a highly experienced forager -- which means that he's likely to be one of the few people who continue to eat well when the world is on its last legs (assuming we haven't destroyed all plant and animal life, too). Lucky for us, he chronicles his adventures on his blog, \u003ca href=\"http://honest-food.net/\" title=\"Hunter Angler Gardener Cook\">Hunter Angler Gardener Cook\u003c/a>, and is about to release a cookbook/wild food guide, \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\">Hunt Gather Cook\u003c/a>.\u003c/p>\n\u003cp>I'm excited to interview Hank about his new book and learning to forage in the Bay Area, an area that is teeming with wild edibles. He was also generous enough to provide a recipe for \u003cem>Fennel and Tomato Pasta Sauce\u003c/em>, which you will find at the end of the interview.\u003c/p>\n\u003cp>Happy foraging!\u003c/p>\n\u003cp>\u003cstrong>How do you define \"foraging?\" What sort of things do foragers do? \u003c/strong>\u003c/p>\n\u003cp>I think of foraging as the gathering of wild plants and mushrooms, and, to a lesser extent, shellfish such as clams and mussels. For me, foraging is when you go looking for things that don’t run away. Hunting and fishing involves catching more mobile fare.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Foraging can be as easy as eating the weeds around your house -- you’ll likely find dandelion, wild lettuce, chickweed, plantain, wild mustard and possibly wild onions and salsify root in vacant lots and yards around the Bay Area. Or, foraging can be as tough as digging giant geoduck clams (pronounced \u003cem>gooey-duck\u003c/em>), which live three feet under the sand and are only accessible at extreme low tides a few times each year. Picking berries is easy. Picking owl limpets off storm-tossed rocks in Bodega Bay is not.\u003c/p>\n\u003cp>
\u003cstrong>Foraging has become more popular over the past few years. Any ideas why? \u003c/strong>\u003c/p>\n\u003cp>People are yearning to be closer to their food, to know where it comes from and to eat with a sense of place on the plate. To eat abalone is to be Californian. To eat wild rice is to link yourself to the great Northwoods of Minnesota, Wisconsin and Michigan. Nothing is more local, more seasonal -- and, when done responsibly, more sustainable -- than incorporating wild food into your diet. \u003c/p>\n\u003cp>Foraging gets you out into the world, into the fresh air and into close contact with Nature. We are all so busy that maybe the simple act of hiking with a purpose provides the spark we need to get the hell away from the computer, whether it’s to bring back huckleberries for a pie or a deer for a full winter’s worth of meals. Foraging allows us to flirt with the wild. \u003c/p>\n\u003cp>I can walk nearly anywhere and spot edible plants and animals. Knowing that not everyone possesses that skill is a heady, powerful rush. I know I am not alone in that feeling, and many new foragers describe something similar to me when they find a good stash of nettles, or morels, or butter clams.\u003cbr>\n
\u003cbr>\n\u003cstrong>What can a Bay Area person find in their area? Any ideas for tasty things the average Joe or Jane should keep an eye out for? \u003c/strong>
\u003c/p>\n\u003cp>\"Yard weeds\" are a great place to start. I wrote a \u003ca href=\"http://honest-food.net/2010/02/19/eat-your-lawn/\" title=\"Lawn Foraging Help\">primer on lawn foraging\u003c/a> a while back that runs through the basics. Mostly these are salad greens, and right now is prime time for them all.\u003c/p>\n\u003cp>Blackberries are a good one. Everyone knows what they look like, and they are everywhere. Put on some gloves and get out there in July and August. We also have great huckleberry picking around here. Huckleberries are a lot like blueberries, only a little spicier, a little more tart. There are \u003ca href=\"http://honest-food.net/2010/09/03/berries-of-the-coastal-range/\" title=\"Foraging Coastal Berries\">other berries around, too\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://honest-food.net/2010/07/25/playing-with-fennel/\" title=\"Foraging Fennel\">Fennel is another easy one\u003c/a>. Fennel is native to the Mediterranean, but it was brought to California by Italian immigrants a century ago and has naturalized here. It is the same fennel you get in the store, only denser and more flavorful; it will not have big, fat bulbs, though.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\" alt=\"Foraged Salad\" title=\"Foraged Salad\" width=\"450\" height=\"285\" class=\"aligncenter size-full wp-image-23623\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Are there any dangerous foods that locals should avoid? What are your thoughts on the general dangers of foraging? \u003c/strong>
\u003c/p>\n\u003cp>Everything has its dangers. Mushrooms, especially. I came very close to poisoning myself recently. I thought I had a fried-chicken mushroom: It met every descriptor, except the \u003ca href=\"http://www.mushroomexpert.com/spore_print.html\" title=\"What is a spore print\">spore print\u003c/a>. Had I been foolish enough to not take a spore print, who knows what might have happened? That said, chanterelles and morels are pretty easy to identify. Buy a good guidebook (I recommend David Arora’s \u003ca href=\"http://www.amazon.com/gp/product/0898153883?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0898153883\" rel=\"nofollow\" title=\"Mushroom Hunting Guidebook\">All that the Rain Promises and More\u003c/a>), learn it, and go slow.\u003c/p>\n\u003cp>This is also true for plants. There are lots of good guidebooks for West Coast foraging. Pick one up and study it, and then bring it into the field with you. Never eat something you \u003cstrong>cannot absolutely identify\u003c/strong>. \u003c/p>\n\u003cp>You will also meet up with ticks, bees, wasps, and, occasionally, rattlesnakes. It’s an occupational hazard. Bears and lions are around in the mountains, too, but they will not generally bother you. I’ve seen both animals several times while foraging. I gotta admit I was a little unnerved by the kitty, though. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\" alt=\"Shaking Fennel Pollen\" title=\"Shaking Fennel Pollen\" width=\"450\" height=\"276\" class=\"aligncenter size-full wp-image-23624\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Say a person wants to learn more about foraging before setting out on their own. Where should they go for more information? Should they take lessons or go on foraging walks? Where can they find such a thing? \u003c/strong>
\u003c/p>\n\u003cp>I know that some people do conduct foraging walks, but I have not been on one since I was 11 years old -- and that was in New Jersey. I’d contact \u003ca href=\"http://foragesf.com/\" title=\"Bay Area Foraging\">Iso Rabins with Forage SF\u003c/a> for more on that one. As for me, I learned everything I know from experience, from books, and from being with knowledgeable friends. If you are into mushrooms, however, there are several \u003ca href=\"http://www.mssf.org/\" title=\"Mycological Society of San Francisco\">excellent mycological societies around the Bay Area\u003c/a>. Join one, go on a foray, and learn. It’s a cool experience. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad-247x300.png\" alt=\"Hunt Gather Cook\" title=\"Hunt Gather Cook\" width=\"247\" height=\"300\" class=\"alignleft size-medium wp-image-23622\">\u003c/a>\u003cstrong>Can you tell us a little bit about your book? What topics does it cover? Will a Bay Area person be able to put it to good use? How about a person in other parts of the country? \u003c/strong>
\u003c/p>\n\u003cp>The book is called \u003ca href=\"http://honest-food.net/2010/12/13/my-book-edges-toward-reality/\" title=\"Foraging Cookbook\">Hunt, Gather, Cook: Finding the Forgotten Feast\u003c/a>, and it is intended as a guide and cookbook for anyone who wants to make wild foods part of their diet -- or for someone who already does fish, forage or hunt, this book will help expand their knowledge. A lot of people just forage, but don’t hunt or fish. A lot of hunters don’t know much about foraging, and a lot of anglers don’t understand hunting. This book brings it all together, with recipes at the end of each chapter. Some of those recipes are basic, like buttermilk fried rabbit, but others push the edges of wild game cooking, like wild boar liver crème caramel.\u003c/p>\n\u003cp>But I think the most important, the most unique piece of this book is the hunting section. Very few books have ever been written for adults who want to start hunting but have no idea how to go about it. Most intro-to-hunting books are geared for little kids. I include extended chapters on everything from hunting rabbits to deer to waterfowl, wild boar and upland game such as pheasants. Not a week goes by when I don’t receive an email from a reader of my blog who wants more information about how to start hunting. This book is an attempt to help.\u003c/p>\n\u003cp>As for the Bay Area, it is an integral part of my blog, \u003ca href=\"http://honest-food.net/about/\" title=\"Hank Shaw's Food Blog\">Hunter Angler Gardener Cook\u003c/a>, and since the book is an outgrowth of the blog, it follows that anyone living in the region will get a lot out of the book. There is not one chapter that is not relevant to someone living in NorCal. \u003c/p>\n\u003cp>That said, I have lived (and fished, hunted and foraged) in New Jersey, New York, Virginia, Minnesota and Wisconsin, and I have visited many other states in search of wild food. Just as there is no chapter that excludes California, no chapter excludes the rest of the country as well. Sure, there may not be highbush cranberries here in NorCal, but the Midwest doesn’t have manzanita or madrone. I write about all of them. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\" alt=\"Huckleberry Muffins\" title=\"Huckleberry Muffins\" width=\"450\" height=\"299\" class=\"aligncenter size-full wp-image-23625\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>When does the book come out, and where can we get more information? \u003c/strong>
\u003c/p>\n\u003cp>\u003cem>
Hunt, Gather, Cook\u003c/em> comes out May 26. It is already available for pre-order on the various online booksellers such as \u003ca href=\"http://www.amazon.com/gp/product/1605293202?ie=UTF8&tag=hunanggarcoo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1605293202\" title=\"Hunt Gather Cook\" rel=\"nofollow\">Amazon.com\u003c/a> and \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\" rel=\"nofollow\">Powell’s\u003c/a>. Once the book is released, I will be setting up a series of events in the Bay Area and beyond -- cooking demos, readings, even fishing and foraging trips. You can get updated information about both the book and where I will be doing events on my blog, \u003ca href=\"http://honest-food.net/\" title=\"Honest Food\">Honest-food.net\u003c/a>, and by following me on Twitter under \u003ca href=\"http://twitter.com/#!/hank_shaw\" title=\"Hank Shaw Twitter\">@Hank_Shaw\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Fennel and Tomato Pasta Sauce\u003c/strong>\u003cbr>\n\u003cem>By Hank Shaw, Hunter Angler Gardener Cook\u003c/em>\u003c/p>\n\u003cp>Tomatoes and fennel pair well together, and this recipe is wonderful with the baby fennel that is sprouting all over the Bay Area right now. The sauce gets an added anise hit with a splash of \u003ca href=\"http://www.greecefoods.com/ouzo/\" title=\"What Is Ouzo\">Ouzo\u003c/a> or \u003ca href=\"http://www.foodreference.com/html/a-pernod.html\" title=\"What Is Pernod\">Pernod\u003c/a>, just to liven things up.\u003c/p>\n\u003cp>It is a great vegetarian sauce to serve with pasta, ideally a long pasta like spaghetti, bucatini or even homemade tagliatelle. Once you make the sauce, it will store in the fridge for 10 days or so. You can also freeze it.\u003cbr>\n\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons olive oil\u003cbr>\n1 cup wild fennel, finely chopped\u003cbr>\n1/2 onion, finely chopped\u003cbr>\n1 garlic clove, chopped\u003cbr>\n1/4 cup ouzo or other anise-flavored liqueur\u003cbr>\n1 quart tomato sauce or crushed tomatoes\u003cbr>\n1 tablespoon honey\u003cbr>\n1 tablespoon mint or lemon verbena, chopped\u003cbr>\nSalt to taste\u003cbr>\nPecorino cheese to garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Heat the olive oil over medium-high heat in a wide, deep pan or a large pot. When the oil is hot, add the fennel and onion and saute for 4-5 minutes, until the veggies are translucent. Don’t let the veggies brown — turn down the heat if you need to. Add the garlic and saute for another minute or two.\u003c/p>\n\u003cp>2. Pour in the ouzo and let this boil until it is reduced by half. Add the crushed tomatoes, honey and mint and mix well. Taste for salt and add some if needed. Let this simmer gently for 30 minutes. \u003c/p>\n\u003cp>3. Put the sauce into a blender or food processor and puree. Pour the blended sauce back into the pot and bring to a simmer. You’re ready to serve. This is a powerful sauce, so use less than you think you need at first. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>(Note: Photos courtesy of the fabulous \u003ca href=\"http://www.heyserphoto.com/index2.php\" title=\"Food and Hunting Photographer\">Holly Heyser\u003c/a>)\u003c/p>\n\n","blocks":[],"excerpt":"I'm excited to interview Hank about his new book and learning to forage in the Bay Area, an area that is teeming with wild edibles. He was also generous enough to provide a recipe for \u003cem>Fennel and Tomato Pasta Sauce\u003c/em>.","status":"publish","parent":0,"modified":1298403834,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":39,"wordCount":1826},"headData":{"title":"Bay Area Foraging with Hank Shaw | KQED","description":"I'm excited to interview Hank about his new book and learning to forage in the Bay Area, an area that is teeming with wild edibles. He was also generous enough to provide a recipe for Fennel and Tomato Pasta Sauce.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Foraging with Hank Shaw","datePublished":"2011-02-22T16:00:37.000Z","dateModified":"2011-02-22T19:43:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"23595 http://blogs.kqed.org/bayareabites/?p=23595","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/02/22/bay-area-foraging-with-hank-shaw/","disqusTitle":"Bay Area Foraging with Hank Shaw","path":"/bayareabites/23595/bay-area-foraging-with-hank-shaw","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\" alt=\"Hank Shaw\" title=\"Hank Shaw\" width=\"250\" height=\"366\" class=\"alignleft size-full wp-image-23621\">\u003c/a>If there is ever a nuclear war or our food system completely falls apart, I'm heading to Hank Shaw's house. Besides being an avid hunter and gardener, Hank is a highly experienced forager -- which means that he's likely to be one of the few people who continue to eat well when the world is on its last legs (assuming we haven't destroyed all plant and animal life, too). Lucky for us, he chronicles his adventures on his blog, \u003ca href=\"http://honest-food.net/\" title=\"Hunter Angler Gardener Cook\">Hunter Angler Gardener Cook\u003c/a>, and is about to release a cookbook/wild food guide, \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\">Hunt Gather Cook\u003c/a>.\u003c/p>\n\u003cp>I'm excited to interview Hank about his new book and learning to forage in the Bay Area, an area that is teeming with wild edibles. He was also generous enough to provide a recipe for \u003cem>Fennel and Tomato Pasta Sauce\u003c/em>, which you will find at the end of the interview.\u003c/p>\n\u003cp>Happy foraging!\u003c/p>\n\u003cp>\u003cstrong>How do you define \"foraging?\" What sort of things do foragers do? \u003c/strong>\u003c/p>\n\u003cp>I think of foraging as the gathering of wild plants and mushrooms, and, to a lesser extent, shellfish such as clams and mussels. For me, foraging is when you go looking for things that don’t run away. Hunting and fishing involves catching more mobile fare.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Foraging can be as easy as eating the weeds around your house -- you’ll likely find dandelion, wild lettuce, chickweed, plantain, wild mustard and possibly wild onions and salsify root in vacant lots and yards around the Bay Area. Or, foraging can be as tough as digging giant geoduck clams (pronounced \u003cem>gooey-duck\u003c/em>), which live three feet under the sand and are only accessible at extreme low tides a few times each year. Picking berries is easy. Picking owl limpets off storm-tossed rocks in Bodega Bay is not.\u003c/p>\n\u003cp>
\u003cstrong>Foraging has become more popular over the past few years. Any ideas why? \u003c/strong>\u003c/p>\n\u003cp>People are yearning to be closer to their food, to know where it comes from and to eat with a sense of place on the plate. To eat abalone is to be Californian. To eat wild rice is to link yourself to the great Northwoods of Minnesota, Wisconsin and Michigan. Nothing is more local, more seasonal -- and, when done responsibly, more sustainable -- than incorporating wild food into your diet. \u003c/p>\n\u003cp>Foraging gets you out into the world, into the fresh air and into close contact with Nature. We are all so busy that maybe the simple act of hiking with a purpose provides the spark we need to get the hell away from the computer, whether it’s to bring back huckleberries for a pie or a deer for a full winter’s worth of meals. Foraging allows us to flirt with the wild. \u003c/p>\n\u003cp>I can walk nearly anywhere and spot edible plants and animals. Knowing that not everyone possesses that skill is a heady, powerful rush. I know I am not alone in that feeling, and many new foragers describe something similar to me when they find a good stash of nettles, or morels, or butter clams.\u003cbr>\n
\u003cbr>\n\u003cstrong>What can a Bay Area person find in their area? Any ideas for tasty things the average Joe or Jane should keep an eye out for? \u003c/strong>
\u003c/p>\n\u003cp>\"Yard weeds\" are a great place to start. I wrote a \u003ca href=\"http://honest-food.net/2010/02/19/eat-your-lawn/\" title=\"Lawn Foraging Help\">primer on lawn foraging\u003c/a> a while back that runs through the basics. Mostly these are salad greens, and right now is prime time for them all.\u003c/p>\n\u003cp>Blackberries are a good one. Everyone knows what they look like, and they are everywhere. Put on some gloves and get out there in July and August. We also have great huckleberry picking around here. Huckleberries are a lot like blueberries, only a little spicier, a little more tart. There are \u003ca href=\"http://honest-food.net/2010/09/03/berries-of-the-coastal-range/\" title=\"Foraging Coastal Berries\">other berries around, too\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://honest-food.net/2010/07/25/playing-with-fennel/\" title=\"Foraging Fennel\">Fennel is another easy one\u003c/a>. Fennel is native to the Mediterranean, but it was brought to California by Italian immigrants a century ago and has naturalized here. It is the same fennel you get in the store, only denser and more flavorful; it will not have big, fat bulbs, though.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\" alt=\"Foraged Salad\" title=\"Foraged Salad\" width=\"450\" height=\"285\" class=\"aligncenter size-full wp-image-23623\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Are there any dangerous foods that locals should avoid? What are your thoughts on the general dangers of foraging? \u003c/strong>
\u003c/p>\n\u003cp>Everything has its dangers. Mushrooms, especially. I came very close to poisoning myself recently. I thought I had a fried-chicken mushroom: It met every descriptor, except the \u003ca href=\"http://www.mushroomexpert.com/spore_print.html\" title=\"What is a spore print\">spore print\u003c/a>. Had I been foolish enough to not take a spore print, who knows what might have happened? That said, chanterelles and morels are pretty easy to identify. Buy a good guidebook (I recommend David Arora’s \u003ca href=\"http://www.amazon.com/gp/product/0898153883?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0898153883\" rel=\"nofollow\" title=\"Mushroom Hunting Guidebook\">All that the Rain Promises and More\u003c/a>), learn it, and go slow.\u003c/p>\n\u003cp>This is also true for plants. There are lots of good guidebooks for West Coast foraging. Pick one up and study it, and then bring it into the field with you. Never eat something you \u003cstrong>cannot absolutely identify\u003c/strong>. \u003c/p>\n\u003cp>You will also meet up with ticks, bees, wasps, and, occasionally, rattlesnakes. It’s an occupational hazard. Bears and lions are around in the mountains, too, but they will not generally bother you. I’ve seen both animals several times while foraging. I gotta admit I was a little unnerved by the kitty, though. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\" alt=\"Shaking Fennel Pollen\" title=\"Shaking Fennel Pollen\" width=\"450\" height=\"276\" class=\"aligncenter size-full wp-image-23624\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Say a person wants to learn more about foraging before setting out on their own. Where should they go for more information? Should they take lessons or go on foraging walks? Where can they find such a thing? \u003c/strong>
\u003c/p>\n\u003cp>I know that some people do conduct foraging walks, but I have not been on one since I was 11 years old -- and that was in New Jersey. I’d contact \u003ca href=\"http://foragesf.com/\" title=\"Bay Area Foraging\">Iso Rabins with Forage SF\u003c/a> for more on that one. As for me, I learned everything I know from experience, from books, and from being with knowledgeable friends. If you are into mushrooms, however, there are several \u003ca href=\"http://www.mssf.org/\" title=\"Mycological Society of San Francisco\">excellent mycological societies around the Bay Area\u003c/a>. Join one, go on a foray, and learn. It’s a cool experience. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad-247x300.png\" alt=\"Hunt Gather Cook\" title=\"Hunt Gather Cook\" width=\"247\" height=\"300\" class=\"alignleft size-medium wp-image-23622\">\u003c/a>\u003cstrong>Can you tell us a little bit about your book? What topics does it cover? Will a Bay Area person be able to put it to good use? How about a person in other parts of the country? \u003c/strong>
\u003c/p>\n\u003cp>The book is called \u003ca href=\"http://honest-food.net/2010/12/13/my-book-edges-toward-reality/\" title=\"Foraging Cookbook\">Hunt, Gather, Cook: Finding the Forgotten Feast\u003c/a>, and it is intended as a guide and cookbook for anyone who wants to make wild foods part of their diet -- or for someone who already does fish, forage or hunt, this book will help expand their knowledge. A lot of people just forage, but don’t hunt or fish. A lot of hunters don’t know much about foraging, and a lot of anglers don’t understand hunting. This book brings it all together, with recipes at the end of each chapter. Some of those recipes are basic, like buttermilk fried rabbit, but others push the edges of wild game cooking, like wild boar liver crème caramel.\u003c/p>\n\u003cp>But I think the most important, the most unique piece of this book is the hunting section. Very few books have ever been written for adults who want to start hunting but have no idea how to go about it. Most intro-to-hunting books are geared for little kids. I include extended chapters on everything from hunting rabbits to deer to waterfowl, wild boar and upland game such as pheasants. Not a week goes by when I don’t receive an email from a reader of my blog who wants more information about how to start hunting. This book is an attempt to help.\u003c/p>\n\u003cp>As for the Bay Area, it is an integral part of my blog, \u003ca href=\"http://honest-food.net/about/\" title=\"Hank Shaw's Food Blog\">Hunter Angler Gardener Cook\u003c/a>, and since the book is an outgrowth of the blog, it follows that anyone living in the region will get a lot out of the book. There is not one chapter that is not relevant to someone living in NorCal. \u003c/p>\n\u003cp>That said, I have lived (and fished, hunted and foraged) in New Jersey, New York, Virginia, Minnesota and Wisconsin, and I have visited many other states in search of wild food. Just as there is no chapter that excludes California, no chapter excludes the rest of the country as well. Sure, there may not be highbush cranberries here in NorCal, but the Midwest doesn’t have manzanita or madrone. I write about all of them. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\" alt=\"Huckleberry Muffins\" title=\"Huckleberry Muffins\" width=\"450\" height=\"299\" class=\"aligncenter size-full wp-image-23625\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>When does the book come out, and where can we get more information? \u003c/strong>
\u003c/p>\n\u003cp>\u003cem>
Hunt, Gather, Cook\u003c/em> comes out May 26. It is already available for pre-order on the various online booksellers such as \u003ca href=\"http://www.amazon.com/gp/product/1605293202?ie=UTF8&tag=hunanggarcoo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1605293202\" title=\"Hunt Gather Cook\" rel=\"nofollow\">Amazon.com\u003c/a> and \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\" rel=\"nofollow\">Powell’s\u003c/a>. Once the book is released, I will be setting up a series of events in the Bay Area and beyond -- cooking demos, readings, even fishing and foraging trips. You can get updated information about both the book and where I will be doing events on my blog, \u003ca href=\"http://honest-food.net/\" title=\"Honest Food\">Honest-food.net\u003c/a>, and by following me on Twitter under \u003ca href=\"http://twitter.com/#!/hank_shaw\" title=\"Hank Shaw Twitter\">@Hank_Shaw\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Fennel and Tomato Pasta Sauce\u003c/strong>\u003cbr>\n\u003cem>By Hank Shaw, Hunter Angler Gardener Cook\u003c/em>\u003c/p>\n\u003cp>Tomatoes and fennel pair well together, and this recipe is wonderful with the baby fennel that is sprouting all over the Bay Area right now. The sauce gets an added anise hit with a splash of \u003ca href=\"http://www.greecefoods.com/ouzo/\" title=\"What Is Ouzo\">Ouzo\u003c/a> or \u003ca href=\"http://www.foodreference.com/html/a-pernod.html\" title=\"What Is Pernod\">Pernod\u003c/a>, just to liven things up.\u003c/p>\n\u003cp>It is a great vegetarian sauce to serve with pasta, ideally a long pasta like spaghetti, bucatini or even homemade tagliatelle. Once you make the sauce, it will store in the fridge for 10 days or so. You can also freeze it.\u003cbr>\n\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons olive oil\u003cbr>\n1 cup wild fennel, finely chopped\u003cbr>\n1/2 onion, finely chopped\u003cbr>\n1 garlic clove, chopped\u003cbr>\n1/4 cup ouzo or other anise-flavored liqueur\u003cbr>\n1 quart tomato sauce or crushed tomatoes\u003cbr>\n1 tablespoon honey\u003cbr>\n1 tablespoon mint or lemon verbena, chopped\u003cbr>\nSalt to taste\u003cbr>\nPecorino cheese to garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Heat the olive oil over medium-high heat in a wide, deep pan or a large pot. When the oil is hot, add the fennel and onion and saute for 4-5 minutes, until the veggies are translucent. Don’t let the veggies brown — turn down the heat if you need to. Add the garlic and saute for another minute or two.\u003c/p>\n\u003cp>2. Pour in the ouzo and let this boil until it is reduced by half. Add the crushed tomatoes, honey and mint and mix well. Taste for salt and add some if needed. Let this simmer gently for 30 minutes. \u003c/p>\n\u003cp>3. Put the sauce into a blender or food processor and puree. Pour the blended sauce back into the pot and bring to a simmer. You’re ready to serve. This is a powerful sauce, so use less than you think you need at first. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>(Note: Photos courtesy of the fabulous \u003ca href=\"http://www.heyserphoto.com/index2.php\" title=\"Food and Hunting Photographer\">Holly Heyser\u003c/a>)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/23595/bay-area-foraging-with-hank-shaw","authors":["5120"],"categories":["bayareabites_109","bayareabites_752","bayareabites_588","bayareabites_2638","bayareabites_1865","bayareabites_2554","bayareabites_12","bayareabites_60"],"tags":["bayareabites_14758","bayareabites_770","bayareabites_2196","bayareabites_472","bayareabites_8437","bayareabites_570","bayareabites_2197"],"label":"bayareabites"},"bayareabites_16626":{"type":"posts","id":"bayareabites_16626","meta":{"index":"posts_1591205157","site":"bayareabites","id":"16626","score":null,"sort":[1283361305000]},"guestAuthors":[],"slug":"recipe-writing-with-dianne-jacob-amy-sherman-and-kristine-kidd","title":"Recipe Writing with Dianne Jacob, Amy Sherman & Kristine Kidd","publishDate":1283361305,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5736.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5736.jpg\" alt=\"Recipe Writing Panel\" title=\"Recipe Writing Panel\" width=\"500\" height=\"341\" class=\"alignnone size-full wp-image-16627\">\u003c/a>\u003cbr>\n\u003cem>Dianne Jacob, Kristine Kidd, Amy Sherman\u003c/em>\u003c/p>\n\u003cp>The first panel at the \u003ca href=\"http://www.foodista.com/ifbc2010/\">International Food Blogger Conference\u003c/a> (IFBC) this past weekend in Seattle dealt with writing a great recipe, paying for content, and taking your work as a food blogger to the next level. \u003ca href=\"http://diannej.com/blog/\">Dianne Jacob\u003c/a>, author of \u003ca href=\"http://www.diannej.com/Book.shtml\">Will Write for Food\u003c/a>, sat alongside writer and recipe developer, \u003ca href=\"http://cookingwithamy.blogspot.com/\">Amy Sherman\u003c/a> (\u003ca href=\"http://ww2.kqed.org/bayareabites/author/amy-sherman/\">BAB blogger\u003c/a>) and cookbook author and former food editor of Bon Appetit \u003ca href=\"http://www.kristinekidd.com/\">Kristine Kidd\u003c/a>. Each speaker brought their own unique experiences in writing and recipe development, kicking off the session by discussing the importance of being generous and giving proper credit when adapting a recipe. Amy Sherman also urged bloggers and writers not to give recipes away for free. It can be flattering for beginning bloggers to be approached by online sites of print publications requesting to use a recipe. But Sherman noted that this only complicates things for folks trying to make a living by writing and developing recipes. While there were great tips on how to approach editors with recipes and how to take recipe development to the next level, the heart of the panel discussion was based around writing a great recipe. Below you'll find some of the highlights:\u003c/p>\n\u003cp>\u003cstrong>Elements of a Recipe\u003c/strong>\u003cbr>\nJacob, Sherman and Kidd discussed the four main elements that make up a recipe--each should be carefully considered to engage your reader, and achieve continuity and clarity: \u003c/p>\n\u003cp>1) \u003cstrong>Title:\u003c/strong> Keep your title straightforward, tempting, descriptive and fun. After all, it's the first thing your reader will see.\u003c/p>\n\u003cp>2) \u003cstrong>Headnotes:\u003c/strong> The headnote of a recipe is the information right after the title and before the ingredient list. It's important here to tempt your readers, give them either sensual or helpful information (or both!), perhaps some cultural or historical tidbits regarding the recipe or a personal story. Kidd discussed the importance of the headnote as an invitation for your readers--make them curious about your food. The headnote is the \"why\" of the recipe: out of all of the gazpacho recipes in the world, why are readers going to want to make yours?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3) \u003cstrong>Ingredients:\u003c/strong> The speakers agreed that it's most common to list ingredients in the order in which they're used. They also encouraged writers to remember that readers also use the ingredient list as a shopping list, so make it easy to shop from. An example Kidd provided was calling for \"1 medium onion\" instead of \"2 cups onion\"--people don't shop for 2 cups of onion. \u003c/p>\n\u003cp>4) \u003cstrong>Directions:\u003c/strong> Think about how you'd like to present your directions. Often, if there's an editor involved, you won't have a choice. But if it's on your personal food blog or website, make a decision: do you want numbered steps, bullets, or short paragraphs? Readability and clarity are key.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5744.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5744.jpg\" alt=\"Conference Attendees\" title=\"Conference Attendees\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16628\">\u003c/a>\u003cbr>\n\u003cem>Conference attendees busily taking notes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe Writing Tips \u003c/strong>\u003cbr>\n Jacob, Sherman, and Kidd moved on to discuss their own personal tips and advice for crafting an inviting recipe that works: \u003c/p>\n\u003cp>1) They began by encouraging people to \u003cstrong>think about their style of recipe writing\u003c/strong>: are you brief and direct or warm and friendly? Like any kind of good writing, you need to find your voice and make a concerted effort to remain consistent in the way you write your recipes. Chatty is o.k. (although it tends to be longer which Kidd pointed out often discourages readers)--just be chatty consistently.\u003c/p>\n\u003cp>2) \u003cstrong>Give more than one indicator:\u003c/strong> In recipe writing, indicators are descriptions or hints describing when a task is completed. Because all ovens are different, weather conditions vary, and folks have differing levels of cooking experiences, having more than one indicator is critical. An example: \"Saute onions for ten minutes \u003cstrong>or \u003c/strong>until golden brown\" (\"ten minutes\" and \"until golden brown\" are your indicators here). \u003c/p>\n\u003cp>3) \u003cstrong>Use the word \"about\" before giving a prescriptive number of minutes\u003c/strong>. Again, since everyone has different ovens and is working with numerous variables, adding \"about\" gives the recipe writer a bit of an out--putting some responsibility in the hands of the reader. \u003c/p>\n\u003cp>4) \u003cstrong>Give more than one measurement:\u003c/strong> Giving readers both weight and volume measurements is important, especially with baking Sherman noted. Kidd suggested that with savory cooking like soup, very precise weight measurements are probably not as critical.\u003c/p>\n\u003cp>5) \u003cstrong>Think About Your Audience:\u003c/strong> It's imperative to think about your reader: who are they? How much information do they already know? Of course, these are always mere guesses but you need to decide if it's important to give instructions on sauteing onions. Will this be obvious to them? Where do you draw the line on how much information and instruction to provide? \u003c/p>\n\u003cp>\u003cstrong>Recipe Writing Resources\u003c/strong>\u003cbr>\nJacob, Sherman, and Kidd suggested looking at food websites and magazines you like for good models. Sherman encouraged reading international magazines as well to look for new and interesting food trends that haven't quite surfaced here in the States. They also provided a list of the following fabulous recipe writing resources:\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Recipe-Writers-Handbook-Revised-Updated/dp/0471405450/ref=sr_1_1?s=books&ie=UTF8&qid=1283223568&sr=1-1\">Recipe Writers Handbook\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Food-Substitutions-Bible-Ingredients-Techniques/dp/0778801195/ref=sr_1_1?s=books&ie=UTF8&qid=1283223543&sr=1-1\">The Food Substitution Bible\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/New-Food-Lovers-Companion/dp/0764135775/ref=sr_1_1?s=books&ie=UTF8&qid=1283223516&sr=1-1\">Food Lovers Companion\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Recipes-Into-Type-Handbook-Cookbook/dp/0062700340\">Recipes Into Type\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5779.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5779.jpg\" alt=\"Conference Attendees Debriefing\" title=\"Conference Attendees Debriefing\" width=\"500\" height=\"382\" class=\"alignnone size-full wp-image-16631\">\u003c/a>\u003cbr>\n\u003cem>Conference Attendees Debriefing: Denise Woodward (\u003ca href=\"http://www.chezus.com/\">Chez Us\u003c/a>), Tracy Benjamin (\u003ca href=\"http://www.shutterbean.com/\">Shutterbean\u003c/a>), and Kristina McLean (\u003ca href=\"http://tnlocavore.typepad.com/\">TNLocavore\u003c/a>)\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon gives a short recap on Dianne Jacob, Amy Sherman and Kristine Kidd's Recipe Writing Panel at International Food Blogger Conference this past weekend in Seattle. ","status":"publish","parent":0,"modified":1283361323,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":865},"headData":{"title":"Recipe Writing with Dianne Jacob, Amy Sherman & Kristine Kidd | KQED","description":"Megan Gordon gives a short recap on Dianne Jacob, Amy Sherman and Kristine Kidd's Recipe Writing Panel at International Food Blogger Conference this past weekend in Seattle. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Recipe Writing with Dianne Jacob, Amy Sherman & Kristine Kidd","datePublished":"2010-09-01T17:15:05.000Z","dateModified":"2010-09-01T17:15:23.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"16626 http://blogs.kqed.org/bayareabites/?p=16626","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/09/01/recipe-writing-with-dianne-jacob-amy-sherman-and-kristine-kidd/","disqusTitle":"Recipe Writing with Dianne Jacob, Amy Sherman & Kristine Kidd","path":"/bayareabites/16626/recipe-writing-with-dianne-jacob-amy-sherman-and-kristine-kidd","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5736.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5736.jpg\" alt=\"Recipe Writing Panel\" title=\"Recipe Writing Panel\" width=\"500\" height=\"341\" class=\"alignnone size-full wp-image-16627\">\u003c/a>\u003cbr>\n\u003cem>Dianne Jacob, Kristine Kidd, Amy Sherman\u003c/em>\u003c/p>\n\u003cp>The first panel at the \u003ca href=\"http://www.foodista.com/ifbc2010/\">International Food Blogger Conference\u003c/a> (IFBC) this past weekend in Seattle dealt with writing a great recipe, paying for content, and taking your work as a food blogger to the next level. \u003ca href=\"http://diannej.com/blog/\">Dianne Jacob\u003c/a>, author of \u003ca href=\"http://www.diannej.com/Book.shtml\">Will Write for Food\u003c/a>, sat alongside writer and recipe developer, \u003ca href=\"http://cookingwithamy.blogspot.com/\">Amy Sherman\u003c/a> (\u003ca href=\"http://ww2.kqed.org/bayareabites/author/amy-sherman/\">BAB blogger\u003c/a>) and cookbook author and former food editor of Bon Appetit \u003ca href=\"http://www.kristinekidd.com/\">Kristine Kidd\u003c/a>. Each speaker brought their own unique experiences in writing and recipe development, kicking off the session by discussing the importance of being generous and giving proper credit when adapting a recipe. Amy Sherman also urged bloggers and writers not to give recipes away for free. It can be flattering for beginning bloggers to be approached by online sites of print publications requesting to use a recipe. But Sherman noted that this only complicates things for folks trying to make a living by writing and developing recipes. While there were great tips on how to approach editors with recipes and how to take recipe development to the next level, the heart of the panel discussion was based around writing a great recipe. Below you'll find some of the highlights:\u003c/p>\n\u003cp>\u003cstrong>Elements of a Recipe\u003c/strong>\u003cbr>\nJacob, Sherman and Kidd discussed the four main elements that make up a recipe--each should be carefully considered to engage your reader, and achieve continuity and clarity: \u003c/p>\n\u003cp>1) \u003cstrong>Title:\u003c/strong> Keep your title straightforward, tempting, descriptive and fun. After all, it's the first thing your reader will see.\u003c/p>\n\u003cp>2) \u003cstrong>Headnotes:\u003c/strong> The headnote of a recipe is the information right after the title and before the ingredient list. It's important here to tempt your readers, give them either sensual or helpful information (or both!), perhaps some cultural or historical tidbits regarding the recipe or a personal story. Kidd discussed the importance of the headnote as an invitation for your readers--make them curious about your food. The headnote is the \"why\" of the recipe: out of all of the gazpacho recipes in the world, why are readers going to want to make yours?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3) \u003cstrong>Ingredients:\u003c/strong> The speakers agreed that it's most common to list ingredients in the order in which they're used. They also encouraged writers to remember that readers also use the ingredient list as a shopping list, so make it easy to shop from. An example Kidd provided was calling for \"1 medium onion\" instead of \"2 cups onion\"--people don't shop for 2 cups of onion. \u003c/p>\n\u003cp>4) \u003cstrong>Directions:\u003c/strong> Think about how you'd like to present your directions. Often, if there's an editor involved, you won't have a choice. But if it's on your personal food blog or website, make a decision: do you want numbered steps, bullets, or short paragraphs? Readability and clarity are key.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5744.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5744.jpg\" alt=\"Conference Attendees\" title=\"Conference Attendees\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16628\">\u003c/a>\u003cbr>\n\u003cem>Conference attendees busily taking notes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe Writing Tips \u003c/strong>\u003cbr>\n Jacob, Sherman, and Kidd moved on to discuss their own personal tips and advice for crafting an inviting recipe that works: \u003c/p>\n\u003cp>1) They began by encouraging people to \u003cstrong>think about their style of recipe writing\u003c/strong>: are you brief and direct or warm and friendly? Like any kind of good writing, you need to find your voice and make a concerted effort to remain consistent in the way you write your recipes. Chatty is o.k. (although it tends to be longer which Kidd pointed out often discourages readers)--just be chatty consistently.\u003c/p>\n\u003cp>2) \u003cstrong>Give more than one indicator:\u003c/strong> In recipe writing, indicators are descriptions or hints describing when a task is completed. Because all ovens are different, weather conditions vary, and folks have differing levels of cooking experiences, having more than one indicator is critical. An example: \"Saute onions for ten minutes \u003cstrong>or \u003c/strong>until golden brown\" (\"ten minutes\" and \"until golden brown\" are your indicators here). \u003c/p>\n\u003cp>3) \u003cstrong>Use the word \"about\" before giving a prescriptive number of minutes\u003c/strong>. Again, since everyone has different ovens and is working with numerous variables, adding \"about\" gives the recipe writer a bit of an out--putting some responsibility in the hands of the reader. \u003c/p>\n\u003cp>4) \u003cstrong>Give more than one measurement:\u003c/strong> Giving readers both weight and volume measurements is important, especially with baking Sherman noted. Kidd suggested that with savory cooking like soup, very precise weight measurements are probably not as critical.\u003c/p>\n\u003cp>5) \u003cstrong>Think About Your Audience:\u003c/strong> It's imperative to think about your reader: who are they? How much information do they already know? Of course, these are always mere guesses but you need to decide if it's important to give instructions on sauteing onions. Will this be obvious to them? Where do you draw the line on how much information and instruction to provide? \u003c/p>\n\u003cp>\u003cstrong>Recipe Writing Resources\u003c/strong>\u003cbr>\nJacob, Sherman, and Kidd suggested looking at food websites and magazines you like for good models. Sherman encouraged reading international magazines as well to look for new and interesting food trends that haven't quite surfaced here in the States. They also provided a list of the following fabulous recipe writing resources:\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Recipe-Writers-Handbook-Revised-Updated/dp/0471405450/ref=sr_1_1?s=books&ie=UTF8&qid=1283223568&sr=1-1\">Recipe Writers Handbook\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Food-Substitutions-Bible-Ingredients-Techniques/dp/0778801195/ref=sr_1_1?s=books&ie=UTF8&qid=1283223543&sr=1-1\">The Food Substitution Bible\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/New-Food-Lovers-Companion/dp/0764135775/ref=sr_1_1?s=books&ie=UTF8&qid=1283223516&sr=1-1\">Food Lovers Companion\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Recipes-Into-Type-Handbook-Cookbook/dp/0062700340\">Recipes Into Type\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5779.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5779.jpg\" alt=\"Conference Attendees Debriefing\" title=\"Conference Attendees Debriefing\" width=\"500\" height=\"382\" class=\"alignnone size-full wp-image-16631\">\u003c/a>\u003cbr>\n\u003cem>Conference Attendees Debriefing: Denise Woodward (\u003ca href=\"http://www.chezus.com/\">Chez Us\u003c/a>), Tracy Benjamin (\u003ca href=\"http://www.shutterbean.com/\">Shutterbean\u003c/a>), and Kristina McLean (\u003ca href=\"http://tnlocavore.typepad.com/\">TNLocavore\u003c/a>)\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/16626/recipe-writing-with-dianne-jacob-amy-sherman-and-kristine-kidd","authors":["5072"],"categories":["bayareabites_50","bayareabites_1865","bayareabites_12"],"tags":["bayareabites_638","bayareabites_770","bayareabites_2566","bayareabites_8368","bayareabites_2067"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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