Does it ever seem like food blogging can take over your entire life? Today I’m talking about social media for busy people with Zainab Storms of the site Blahnik Baker.
Chopped Academy Courses are Here!
We published the first Chopped Academy Pinterest Course. Can you feel the excitement? The feedback we’re getting about it already is fabulous!
What makes our courses unique? We offer a series of videos showing screenshots from food bloggers, the people who are actually using doing the work. So we show some of their behind-the scenes processes on how they use Pinterest, how they share their content, how they create tall pins, what scheduling tools they, and how they use specific tools like TailWind and BoardBooster.
In addition, we’re offering a Whitepaper on How Food Bloggers are Using Pinterest. In it you’ll see results from over 60 food bloggers and their thoughts and processes with Pinterest. It’s remarkable to see the things other food bloggers are doing.
I know for me personally, I have refined a few things as result. And you know what else I’ve done? I’ve been able to have more confidence in my work because I feel like it’s backed by so many others! That confidence is so important!
Sign up today for the Pinterest for Food Bloggers Course. Or sign up for our newsletter so you’ll be the first to hear about our upcoming Instagram, and SEO Courses.
Support the Show
If you’re loving the Chopped Podcast and you want to help support the show, we now have a Patreon account. There are two simple ways you can contribute — $3/month or $10/month where you’ll receive a regular webinar with me and my husband Shawn to talk about food blogging. If you’ve got questions, we’ve got some answers! I want to give a big shoutout to Lenny of the site ChezUs for signing up and supporting the show. Thanks Lenny!
Support the Chopped Podcast on Patreon today!
Thanks in advance to everyone who helps support the show. It is greatly appreciated.
Social Media for Busy People
Today’s discussion is another in my series of coffee talk chats. My goal is for you to feel like we’re sitting at a coffee shop together, and dishing on food blogging! Today’s guest is Zainab Storms of the site Blahnik Baker (see links below).
I was so happy for this chance to chat with Zainab because I’ve been in the same circles with her for awhile but never had the chance to chat. And I’m so glad I did.
I’ve had this string of great discussions lately with people coming to food blogging from other highly professional fields, such as architects, scientists, corporate business, and more. And Zainab is in that category, she has a PhD in Neuroscience.
I love smart, powerful women! Don’t you!
Food Blogging is an Emerging Profession
But what I love, really, is that food blogging is evolving as its own profession. I confess that I’ve had times where I doubted myself for moving in this direction. Because I worked hard to go to grad school as a single mother and get my MBA. I was “this close” to getting a dual grad degree with an MHA as well. I took an international course in economics and marketing in Argentina.
And I guess there have been times where my ego has been very bedazzled by all of that. And I worked hard and achieved the title of COO at a start-up company that was a subsidiary to a non-profit. I loved it, the challenge of it, the salary, and the benefits.
But for some reason it wasn’t enough. And I edged myself slowly toward food blogging, but I have had moments where I’ve asked myself what in the world I’m doing.
So, it’s just so refreshing to hear other professionals who are making this switch too. That regardless of your background, you can feel proud of the work you’re doing as a food blogging. It’s an emerging professional career choice.
It’s all very exciting.
The Challenges of an Emerging Field
But, of course, you know what’s next. Right? Because with any emerging field, there is so much work to be done, especially if you’re a small business.
So, this conversation with Zainab was great and we talked about so many things, but when it came down to picking a title, I decided to call this episode Social media for Busy People. Because we are all so busy, and I thought Zainab had a lot of great feedback on that topic in particular.
Does it seem impossible to do it all? Well, it can be, but Zainab has some great tips on how to do it.
I love Zainab’s philosophy on sharing your work and how important it is to trust your gut. That’s always a great way to go! But I could have also called it Food Photograpy for busy people too because Zainab talks about her tight schedule for shooting and how she has even more constraints in order to work with the natural light in her home.
I was so inspired by this conversation with Zainab. It was fun to get the chance to talk with her and now to share it with you.
So let’s get straight to it. Here’s today’s feature interview with Zainab Storms.
This episode on food blogger Social Media for Busy People, includes information you’ll want to check out:
- Connect with Zainab. Since the time of her interview, Zainab has changed her site to A Classic Twist
- Say thanks to our guest today with a shout-out on: Instagram or Twitter
- Related Post: Listen to Social Media Sharing with Kathy Patalsky
- Connect with Chopped Academy Online: Instagram | Twitter
- Related Post: Listen to Finding Your Instagram Voice with Cara Ansis
- Connect with Marly: Namely Marly | Instagram | Twitter
- Today’s post production, music, graphic art & sound design by Shawn Beelman
- Subscribe below to be the first to hear about future Chopped Podcast episodes and get some awesome tips on food blogging. You can subscribe at the bottom of this page. You’ll be glad you did!
Subscribe to the Show & Feedback
Thanks so much for listening to today’s podcast. I hope you found it informative and helpful to the work you do every day. Make sure you don’t miss out on any of the Chopped Podcast episodes by heading on over to iTunes to subscribe to the Chopped Podcast. While you’re there, provide a review and rating is a great way to help other podcast listeners find it too! That’s it for today’s podcast. As always, thanks so much for joining in the discussion!