Endings and Beginnings

There have been a lot of big changes in my life this past year, and there’s one that I haven’t spoken about until now: I sold Oh My Veggies. It’s something that I had thought about for a long time—once the site started growing, I felt that it had the potential to be even bigger, but I knew that I couldn’t get it there by myself without having any formal experience in online publishing. When I found out I was pregnant, I decided that the time was right; I spent most of the fall and early winter working with an investment banker to get the site ready to sell and interviewing potential buyers, then there were a few months of contract negotiations (fun times!), and in late February, we closed on the sale.

I’m still working part-time as the editor of OMV right now and once I have the baby and get back to work after my maternity leave, I’ll have a full-time job waiting for me with the digital media company that now owns the site when I’m ready for it. Which was another motive for selling—I wanted a job with regular hours, a steady paycheck, and benefits. It was awesome being my own boss, don’t get me wrong, but I wanted to have more stability, especially with a baby on the way. What I love about food blogging is the process of creating a resource, not sharing my life or taking pictures or going on trips, and I wanted to find a job that would allow me to continue to do that in other ways. With my degree in library and information studies and my experience building OMV, this is a natural fit for me, and it’s been fantastic working as part of a team—and it’s especially fantastic having someone else deal with technical issues when they crop up.

then there’s the ebook…

My initial plan after the sale was to continue to work on my portfolio site and update the How to Monetize Your Food Blog ebook. But since I’m no longer running the business side of things on Oh My Veggies, and because the business side of blogging is constantly changing, I didn’t feel like I had the grasp on it that I used to. And it’s a little bit disingenuous of me to be telling you how to monetize your food blog when I’m not monetizing anything anymore.

I felt that I had two options: I could stop selling the ebook or I could find someone else to pass the blog monetization guru torch to. Because Bjork and Lindsay from Pinch of Yum are already the go-to people for food blogging advice, I decided to see if they were interested and they agreed to take things over. This is good news for me, because it means getting this off my plate, and it’s good news for the ebook, because I know they’re going to add so much value to it.

…and this blog

I might pop in here once in a while, but right now, I’m not sure I have anything to add to this space. I had a list of topics I wanted to write about here, but it felt like looking at a list of chores and I didn’t have the motivation to do it. So instead of kicking myself for not having the motivation and not maintaining my blog here, I’m going to step back and not put those expectations on myself. Because I kind of have a lot going on right now. Things like…

House renovation, moving, and baby!

We closed on our house in December and this week we finally wrapped up the remodeling we started in January. (Well, almost. We haven’t started on the basement yet, but that’s on tap for the summer!) When we bought the house, we thought we’d put in a pantry and redo the bathroom, but we ended up doing a gut renovation—which was a really good thing because there were a lot of electrical, plumbing, and heating issues that we wouldn’t have found out about otherwise. Obviously, I’m most excited about the kitchen—we took a small, closed kitchen and merged it with an awkwardly shaped family room in the back of the house, giving us much more space and natural light. I sketched the floorplan on my iPad the day before our general contractor started demolition, so it’s awesome to see it in reality. I’m totally like one of those people on HGTV, right? Someone give me a TV show.

And then there’s the biggest life change of all: the baby! Even with the rough first half of my pregnancy, I can’t believe how quickly time has flown by and that our daughter is due in a week and a half. We’re moving into our house this weekend and the first order of business is getting her nursery set up because I pretty much feel like the worst mother ever when people ask me if her nursery is done and I’m all, “Um, we haven’t started it yet.” (I should really just start lying and saying “Yes! Yes it is!”) We can’t wait to meet her after all these months of her kicking in my belly—the thing that I least expected about being pregnant is how well you get to know the baby before she’s even born. She loves listening to Beck, hates when Robert Irvine yells at people on “Restaurant Impossible,” and is elated whenever I eat something involving frosting.

Because Oh My Veggies isn’t about me and because I don’t really want this site to be a personal blog either, I don’t plan on sharing pictures of the baby in either space. I mean, I made the decision that I didn’t feel comfortable sharing about myself on OMV, so I don’t feel right making the decision to put my daughter out there into the world like that—who knows how she might feel about that when she gets older!

Thank you!

I can’t end this post without thanking all of you for your support throughout the years—with Oh My Veggies, the ebook, and this blog. So THANK YOU!

5 Ways to Breathe New Life Into Your Old Blog Posts

If you’ve been blogging for a while, you’ve likely built up a pretty hefty archive of older posts. My goal for last year was to increase traffic (which, uh, I guess is every blogger’s goal, right?) and I decided to come up with some strategies that would allow me to do that by leveraging the older content from my first few years of blogging. Because isn’t it sad to think about all that content sitting in the archives, hidden away from everyone but your most stalkerish readers?

Yes, yes it is.

(Before you think I’m insulting stalkerish readers, you should know that I’m totally one of those people. When I find a new blog I like, I always go through the recipe index to find what I’ve missed over the years. But most people don’t do this and those old posts might as well not exist to them!)

1. Share them on social media

Pin old posts on PinterestOkay, this one is obvious. I had been doing this in a haphazard way, but last year, I decided to systematize the process. Every month, I go through and pull the URLs for that month’s posts from previous years and put them in a simple text document. So, for example, this month, I collected all the posts from February 2014, February 2013, February 2012 and February 2011. I discard anything that’s no longer relevant, like giveaways. Then I share these posts on Pinterest and Facebook throughout the month.

For Facebook, I try to stick with posts that have performed well on Facebook in the past rather than sharing every post again. Odds are, if a recipe got hundreds of shares when you posted it last year, it will get a lot of shares this year too. The ones that I anticipate getting the most traffic from are the ones I share on Sunday evenings, which seems to be the peak time for my page. Then with Pinterest, I try to pin every single post on my list. Anything I think will get a lot of pins, I save for the weekends, and everything else, I pin whenever I have a chance. I try to pin one post from Oh My Veggies for every 5-10 posts I pin from other sites. After I’ve shared a post, I delete it from my list of URLs. Easy. I’ve had large increases in traffic on some older posts, particularly a few that I shared on Facebook, by using this strategy.

2. Retake the photos and resubmit them to FoodGawker

Retake old photosI mentioned this in my How I Grew My Blog Traffic post, but it’s worth mentioning again. Did your photos suck when you started blogging? If you’re like 99% of food bloggers, the answer is yes. Retake them and submit them to FoodGawker, Tastespotting and other gallery sites, pin them again, share them on social media again, and get those new photos out there! I’ve been amazed at the difference I see in posts with lackluster (or downright bad) photos and ones with updated photos.

I know this is kind of controversial and some bloggers see it as trying to erase your blog’s past, but if you view your blog as a business, it’s a smart business decision—if someone lands upon a post via Google or Pinterest and it’s not up-to-par, they might leave your blog as quickly as they came. They don’t know that you’ve made progress, they just see what’s on the page in front of them. If the post looks professional, they’re more likely to pin it, share it, or explore your site more. If the post has a picture like the one above (which, yes, is one of my photos from when I started blogging), they’re more likely to gag and close their browser window.

3. Include them in round-ups and recipe collections

Recipe collectionsI’ll admit, when bloggers first started doing these a few years back, I thought they were kind of lame. But then I started thinking about them differently: my blog is a resource for vegetarian cooking and round-ups are part of that. When I was in library school, one of the projects I had to do for a reference class was curate a collection of resources on a given topic and put them together in a handout that could be given to patrons as a starting point for research on that topic. That’s exactly what round-ups are. They give your readers a starting point—instead of having to sort through eleventy-billion recipes themselves, you’re doing the work for them.

I do two types of round-ups on Oh My Veggies. Every week, I post a traditional round-up that includes recipes from Oh My Veggies and from other sites as well. For round-ups with a larger number of posts, I use a list format (here’s an example) and for shorter round-ups, I use a slideshow (here’s an example). I’ve gotten positive feedback from readers and other bloggers on the slideshows—I use the RoyalSlider plugin, which I like because it doesn’t force the whole page to reload with each slide. (Magazine sites do this to increase pageviews, and therefore ad revenue, but it’s super annoying as a reader, so if you go the slideshow route, I’d say it’s not worth irritating your readers to use one like that.) Week after week, these round-ups are the most popular posts I publish and because they’re so popular, they send a lot of traffic to the old posts I link back to in them. When readers pin the recipes they’ve found in these round-ups, the pins lead to more traffic too.

The other type of round-up is something I’ve just started experimenting with—recipe collections. I see them as another way of organizing my site for readers, like an alternative to my recipe index for people who prefer to navigate by specific topic rather than broad categories like main dishes, desserts, etc. These are set up as pages in WordPress, not posts, so they don’t go out into my RSS feed or newsletter. Some have gotten traction on Pinterest and to be honest, I think they’d get a lot more traffic than they do now if I put in the time and effort to promote them more.

4. Create a section on your homepage for featured categories

Old posts on homepageFor a while, I had a section near the bottom of my homepage that featured older posts, but when I redesigned this fall, getting those older posts front and center on the homepage was a big priority for me. Now, I have old posts all over the place on the homepage—right under the latest post (see above), in a large section near the center of the page, and in a popular/top posts section next to that. If you don’t have the budget for this kind of customization, many themes have options for adding a featured category section to the homepage; if you want to really do something different, you can opt for a magazine theme, which breaks your whole homepage into categories, rather than featuring all blog posts in chronological order.

Another idea is to feature popular posts in your sidebar—preferably with photos and captions, because the photos are likely to grab your readers attention, while the captions are what will prompt people to click. I used to do a popular posts section at the bottom of my site, but no one seemed to click on it, so I got rid of it—if you have your popular or featured posts at the bottom of the page, take a look at Google Analytics’ in-page analytics to see if it’s worth the space it’s taking. I think these sections are much more likely to generate clicks in the sidebar.

5. Republish them

Republished postsI first started testing this in December—during that month, every recipe I published was an older post that I had rephotographed. I was feeling so sick from my pregnancy that I just wanted to take a month off from thinking about food because even reading my contributors’ recipe posts was making me feel nauseated. I was worried about how readers would react, but I found that these posts did no worse than brand new posts, so now I republish an older post every Sunday, with a note in the post indicating the original publishing date. Sometimes I update the photos or the text, sometimes I don’t. These older posts see a bump in traffic not just the day that I publish them, but they have a sustained bump because of the increase in pins and shares from readers.

Other bloggers keep asking me if readers have been commenting about the posts being repeats. The answer is: NO! I haven’t had a single comment about it, although I’m sure a handful of people have noticed and not bothered to say anything. I think sometimes food bloggers project expectations onto their audience that aren’t really true—first, I doubt anyone pays that close attention to our sites that they remember every single post we publish and second, even if they did, I don’t think any of them are personally offended if we decide to publish those posts again once in a while.

I hate posts that close with a question, but I’m going to do it here: do you have another method to revive traffic on your older posts? Let’s discuss!

SEO For Food Bloggers

SEO For Food Bloggers
Thanks for all of your kind words on my last post. People still read here! Imagine that! In the past few weeks, I’ve started feeling better and better everyday, which is the best feeling. Like the sun coming out after weeks of darkness or when the new season of RuPaul’s Drag Race starts every year. Chris and I found out last month that we’re having a baby girl and it’s hard to believe she’ll be here in about 4 months, give or take. (Hopefully give, because work just started on our house last week and it could be a few months before we can move in. Chris is late for everything, so I’m hoping our baby inherited that gene. I’m also hoping she inherited our sense of humor because one of our first purchases for her was a Bill Murray onesie.)

But back on topic: SEO. I’ve always given SEO a big side-eye because before I started blogging full-time, I did a contract job for a search engine that was basically anti-SEO work. Coming from that job, it was hard not to see SEO as attempting to game the system—and let’s be real, a lot of it is attempting to game the system, which can make SEO seem a little bit unsavory. And even when it’s not unsavory, a lot of bloggers do it with such a heavy hand that you can’t help roll your eyes a little bit when every post starts off with an unnaturally worded keyword-optimized spiel and every recipe is declared the best, the creamiest, the easiest, etc. (“Best Brownie Recipe is the easiest brownie recipe for rich brownies made with bittersweet chocolate and it’s gluten-free, paleo, vegan and grain-free.” Sounds totally natural! I talk like that all the time, don’t you?!)

SEO definitely isn’t my strength as a blogger—I use the Yoast SEO plugin, but usually other than incorporating my chosen keyword into each post at least once, I don’t really do much. People don’t believe me when I tell them that, but it’s true. I am lazy about SEO. In choosing my keywords, I try to hit on that sweet spot where I have the best chance of ranking on Google. No one’s going to beat Food Network, Martha Stewart, Better Homes and Gardens, etc., on the term “brownies,” and no one in their right mind is searching for “brownies with apple pie filling, hazelnut crumble and vegan coconut curry ice cream,” but “vegan black bean brownies” just might have a chance in the first page or two of search engine results. So there you have my super secret SEO strategy.

SEO for Food Bloggers
Amanda Maguire, who blogs at Pickles & Honey, sent me a copy of her ebook, SEO for Food Bloggers (hi, that’s an affiliate link), back in December—unlike so many people in this field who dabble in this and that and declare themselves experts, Amanda actually did work in SEO prior to food blogging (and for major brands at that), so my interest was piqued. I get a lot of emails from people trying to get me to write about their products and services here, but as you’ve noticed, I don’t have many posts here writing about products and services—I’m picky about what I share even if it means passing up sweet, sweet affiliate revenue. So I’m just going to say it before moving forward, I think this ebook is great and if you’re new to blogging or a little shaky on your SEO, I think you’ll be happy you bought it. With so much focus on Pinterest lately, I think we could all stand to beef up our SEO skills because you never know when the Pinterest bubble will crash—and eventually, it will.

Amanda’s book is well-written, professional and engaging. But you probably don’t care about that—you care about what you’re going to learn from it. Here are some of the points I found most helpful:

  • An explanation of how Google’s algorithm works. No, it’s not a mystery. There’s a science behind it and cracking that algorithm makes SEO so much easier.
  • How to optimize on-page content. And how to do it in a way that sounds organic to your readers. (YES you should put your keyword in the first paragraph of the post, but that doesn’t mean it has to be clunky to read.)
  • An easy breakdown of on-page coding. If you installed Yoast on your blog and found yourself asking, “meta-huh?” this section is for you.
  • Setting up breadcrumbs for your site. They’re not just for navigation! Breadcrumbs are good for SEO too.
  • Why you should do internal linking. Internal links facilitate browsing on your blog, both from readers and from search engines.
  • Things that hurt your SEO. Crawl errors, duplicate content, broken redirects, 404 errors, slow loading pages are all covered in this book.
  • Structuring your blog for SEO. The overall organization of your blog matters to Google—a logically structured blog is preferable to one with categories and tags that have no rhyme or reason to them.
  • URLs and Filenames. Or why if you have your posts numbered in your URLs as opposed to having them reflect your post titles, you need to change that—stat.
  • A round-up of SEO plugins and tools. Bonus: they’re all free

SEO for Food Bloggers
This book is geared towards beginners, so if you have lots of experience with SEO or you’ve been blogging for several years, you might not need it. I’ve been blogging for a bit and while I knew a lot of the information in this book already, I found it helpful to have this ebook as sort of a checklist for things I can improve upon—like making sure I take the time to work keywords into my posts. Like my own ebook, none of the information in this book is ground-breaking or unavailable elsewhere, but the benefit of an ebook like this is to have it all in one handy volume, without the bad advice and irrelevant tips to wade through in the process of finding it.

SEO for Food Bloggers can be purchased on Pickles & Honey through E-Junkie for $29. Yes, that’s also an affiliate link.

Sometimes Life Happens

I can’t believe the last time I posted here was in September. Writing a blog post here has been on my to-do list for the past 4 months, but life has been crazy. As I mentioned last summer, Chris and I had been thinking about moving back to the Chicago area and in September, we put our house in North Carolina on the market and moved into a rental house in Illinois. I anticipated taking a month off during the chaos of the move, and then about a week after moving here, I found out I was pregnant. And… then I needed more time off. A lot of it. Because I had all-day morning sickness and food aversions that were so bad, I could hardly function as a human being, let alone function as a human being who makes, tests, writes about and photographs food for a living.

I mentioned all of this in my year-end round-up post over on Oh My Veggies, but I didn’t get too into it because I don’t consider it a personal blog at this point. But that first trimester and first half of the second trimester were really, really rough. And it didn’t help that well-meaning people would ask me how the baby could thrive if I was only eating pretzels and plain popcorn. I felt like a failure, I worried myself sick — even though my midwife reassured me that as long as I was taking my prenatal vitamin, I just needed to focus on eating whatever I could keep down during the first trimester and everything would be fine — and I compared myself to other food bloggers who seemed to enjoy pregnancy and eat all the right things and do it all perfectly. And then here I was, lying in bed with a bucket next to me, with Chris trying to cajole me into eating a handful of pretzels for dinner.

I’m not 100% back to normal and since I’m halfway through the pregnancy at this point, I’m anticipating that I’ll probably have some lingering food aversions and nausea for the whole 9 months. But I’m pretty much elated that my list of food aversions is now much, much smaller than the list of foods I want to eat and I’m excited to start developing recipes for Oh My Veggies again. They probably won’t involve kale though. At least for a while.

So while all that was going on, we were also dealing with selling our house in North Carolina and buying a new one here. Our old house closed in November and we put in an offer on a house here that same month, which we closed on near the end of December. It’s an old Tudor and it needs some TLC, but it’s the kind of house I dreamed about living in when I was growing up — not a big house, not a perfect house, but a house with charm and character and history.

We’re still living in the rental house and we’ll probably be here for another month while we have work done in the new house — we’re gutting the kitchen and one of the bathrooms and then there are all kinds of less-glamorous things that need to be done, like updating the electrical, replastering and painting walls, refinishing the hardwood floors, etc. Since the house is older, the kitchen is small, oddly shaped, and cut off from the rest of the house. We can remedy some of those things, but not all of them, but such are the quirks of owning an old house. (And no, I don’t plan on writing about the kitchen reno on Oh My Veggies, but I might post about it here.)

All of these big changes and life events and, of course, impending parenthood have had me reevaluating the huge chunk of time I spend on Oh My Veggies. When I wrote this post, I thought it was completely normal, but looking back, I feel a little bit embarrassed. It’s not normal. But that’s totally how I built my business! When I finished one project, I took on two more; when I reached a goal, I didn’t take the time to celebrate because I was too busy getting started on the next one. That kind of drive is awesome for starting a business, but not really helpful for that whole work/life balance thing.

Last year I was all about growing Oh My Veggies into a food website and making it a legit business. I did that! So 2015 is going to be about putting it in a position where it can continue to grow and evolve, while getting to a place where my involvement allows me to spend time on things other than work. Things like the baby that’s going to be here in 4 1/2 months! Also, according to this magazine I found at Whole Foods, 2015 is about donkeys.

Yup, donkeys.

I Can’t Pay My Mortgage With Free Applesauce! A Conversation About Blogging & PR

I first met Maris Callahan through a food blogging group on Facebook and I’ve appreciated her candor and insight into the world of PR. Maris is the founder of In Good Taste, so she has the unique perspective of being a PR professional and being a food blogger. I asked Maris if she’d answer some questions about how food bloggers and PR work together and she kindly agreed. If you’re new to working with PR, or even if you’re a seasoned pro, you’ll want to read what she has to say. Thank you, Maris!

MarisHeadshots_2014_8609-2Photo: Leigh Loftus

How did you get into blogging? Do you think it’s benefited you in your career to be on both sides of the fence, so to speak?

I worked in PR first, then started blogging in 2008 because I have always loved to write and blogging seemed like an obvious platform to utilize. I vividly remember chatting with my friend Joey over a drink ​and telling him that I’d always loved to write. He said: “why don’t you have a blog?” I started one the next week! While it can be difficult to balance the two, in the long run, I know that I am a better publicist because I understand how it feels to be on the receiving end of pitches. I’ve seen what works and what does not.

I have been writing online for a long time and also believe that my education and experience in marketing and PR is a strong asset as a writer and a publisher. I love to find unique ways to help brands tell their stories via all different mediums. One example of how blogging and PR complement one another is that I’ve received pitches from companies that I wouldn’t necessarily write about, but that fit a national TV segment that I had booked for my client. At the end of the day, working in the media lends itself to a lot of opportunities. Being transparent with my clients and colleagues is my number one priority and with that, it all falls into place.

For bloggers who are just starting out, what’s the best way for them to get their foot in the door with PR reps and brands?

This business is about building relationships. A blogger should get to know a brand before initiating a business deal. Assuming your end goal is to have a brand hire you for paid work, you should introduce yourself with a simple email explaining who you are and what you do and why you’re different than the thousands and thousands of other blogs out there. Just as it’s rare to be hired at your dream salary right out of college, it’s rare to be new in an industry and start making the big bucks right away. I would rather receive an email from a blogger who introduces herself, explains why her blog is a fit for the brand I am representing and what types of collaborations she is interested in working on in the future. If I get an email that mentions compensation immediately, I find it off-putting. I’d rather see that you’re truly interested in building a relationship with the brand than looking for fast cash.

Food bloggers get emails all day long from brands wanting to send them samples or collaborate on projects. When is it appropriate to ask for compensation and how should bloggers bring it up?

If you’re going to treat your blog like a business, you need to be just as professional as you would if you were going into an office every day. I can’t tell you how many emails I receive from bloggers that say “I would love to develop a recipe!​” or “I would love to do a sponsored post!​” for a brand that I represent. I would never pitch a prospective client by saying “I would love to do your PR!” and sign it “xoxo, Maris.” I send them a professionally worded email that introduces myself and my business and explains why working with me could be valuable for ​to that company. I treat my outreach for my own​ blog the same way. If you’re asking for paid work, you need to also be prepared to “sell” ​the recipient on the value proposition. Tell ​them why working with you will benefit the company’s bottom line and for lack of a better term “what’s in it for them​.”​

I would also highly recommend learning about the industry and understanding the difference between public relations and advertising, which I will talk more about in a bit. When I send a PR pitch for a client, and I immediately receive an email back saying “here is my media kit and this is my rate for a sponsored post,” it’s an immediate decline. I want to ​introduce my clients to bloggers who we can build relationships with, not bloggers who want to make a quick buck and call it a day. Blogs are a really unique media channel, unlike print media, traditional online media (like a news website) or even broadcast media. It’s not to say that I don’t think that bloggers should be monetizing their sites, because I do, but I think there is a way to do it that is tactful and professional.

How would you define earned PR vs. a paid advertorial?

It’s really so much simpler than a lot of people make it out to be. Public relations is not guaranteed, while advertising is. Public relations is the process of securing earned media while advertising is paying for exactly what you want to run. Digital publishing is blurring the lines​ between the two, but it really should not be.

​At end of the day media is paid for or it isn’t and the most important thing is that paid media is disclosed properly as such or it risks being seen as deceitful to readers.

Where do you see sponsored posts and brand collaborations heading in the next few years? My opinion is that just like with banner ads, we’re going to reach a saturation point with sponsored posts and people will begin to tune them out. Do you think blogs that do almost exclusively sponsored content will be sustainable in the long-term?

My advice to any publisher would be to diversify your revenue stream. Would you watch a television network that only ran commercials? I would not, nor do I read blogs that only run sponsored posts. People who consume online media are getting smarter about what they are reading and why.

Personally, I do not read blogs made up entirely of product reviews, giveaways or sponsored posts. I do not recommend them to my clients because my clients pay me for my opinion and I want to recommend high-quality sites that offer a variety of content, not solely advertisements. Consumers get frustrated when their magazines are thick with ads or if their favorite TV program cuts to commercial every five minutes and blogs are no different.

I think another thing to consider also, is that as more bloggers charge four figure fees for sponsored posts, fewer brands are going to purchase them. Eventually, there will be a tipping point where brands start to allocate their advertising dollars elsewhere. Digital marketing is tricky, even huge and widely read sites like Daily Candy couldn’t remain profitable, so as more and more people jump on the blogging bandwagon to make money, it’s going to be harder and harder to stay profitable.

Is there anything else you’d like bloggers to know about PR? Any misconceptions you’d like to lay to rest?

One major misconception that I constantly hear bloggers say is that “PR people expect us to work for free. Do they work for free?” No one expects anyone to do anything they don’t feel comfortable doing. In every industry, there are good and bad apples and that can’t be helped, but beyond that, everyone is trying to earn a living and many of us are trying to follow our passions. If everyone were even a little more understanding of that and a little kinder to the person on the opposite end of the email, we could all be that much stronger together.

An Answer to the Question: “What do bloggers do all day?”

People seem to have two ideas about what food bloggers do. Some think that we sit around all day living lives of leisure until dinnertime — then we cook, take a picture of it, write up a post, and that’s our work day. These are the people who also like to say things like, “I should quit my job and start a food blog — I’d love to make money for taking pictures of my dinner!”

Others think that the work we do is really exciting and fun, and that we’re busy doing all these amazing things and getting cases of free food in the mail daily, hobnobbing with big name brands and celebrities, etc. And fine, maybe that’s true of some bloggers, but for me, blogging is pretty much the same as almost every other job I’ve had, with two (very awesome) exceptions: I’m my own boss and I can wear velour yoga pants to the office (so soft!).

To dispel some of the mystery surrounding what bloggers do, I kept track of my time for a full day. The takeaway is this: running a food blog, for me at least, isn’t that different from any other job. It’s not hard work, or at least not harder than any other job, it’s just a lot of work, and it’s often work that doesn’t fit into a neat 9-5 schedule.

7:30 Eat Breakfast + Morning Work Routine

I start every morning with a cup of tea and breakfast and while enjoying said breakfast, I clean up my email by going through and deleting any junk I got overnight, check my personal Facebook account, check things that have been pinned from my site on Pinterest, check my stats, and check my ad networks. I also proofread the day’s post one more time (every post we publish goes through our editor, me, my husband, and then me again — yes, seriously, I am that neurotic), publish it, and manually add it to the recipe index. I have a visual recipe index that updates automatically, but I like having one that I curate myself too.

8:30 Shower + Get Ready

Sometimes I work out at this time, but lately I’ve had too much to do in the morning, so I decide to workout at night instead. But that rarely happens, so I should really probably get back into working out in the AM.

9:00 Put Together To-Do List For the Day

There are apps for this, but I use a good old-fashioned text document on my computer. I keep it open all day long so I can look at it and see at a glance what I need to get done. As I finish tasks, I delete them from the list. My goal is to always have 0 tasks left by the end of the day. This pretty much never happens, but it’s important to have goals, isn’t it? Yes, it is.

9:10 Check Blogging Groups

Notice that I spend 10 minutes on this! Blogging groups can be a huge timesuck and when I first started blogging professionally, I literally spent hours a day in Facebook groups, commenting groups, etc., and I had nothing to show for it — I felt like I was always busy, but I couldn’t point to anything that I was actually accomplishing. Now I realize that my time is much better spent creating content and working on my site than networking.

9:20 Check Redbooth

I highly recommend using Redbooth for project management if you’re in the market for that kind of thing. Kare helped me come up with a list of tasks for every post we do — contributors check a box when they turn in their posts, I check a box after I review it, after the recipe is tested, we check another box, etc. The tasks you create are automatically entered into a calendar so you can look at that and see when everything is due. Genius!

9:25 5 Emails

I came up with a system for managing my emails, which is pretty much a non-system, but here it is: I try to respond to 5 emails at least 3 times a day. So that’s a total of 15 emails a day. I always feel blergh about sitting down for 2 hours doing emails, so breaking it up throughout the day makes it more manageable. I also have a system of triaging my emails — I delete junk as soon as it hits my inbox and I prioritize anything business-related over emails from other bloggers (sorry guys!). This batch of emails included two to contributors about posts they’re working on, one to my virtual assistant detailing a new project I wanted her to work on, one to my developer, and one to a client I did freelance work for to follow up about a payment.

9:40 Photo Editing

I use Lightroom for my photo editing — I like to edit in two phases because I’ve found that when I go back later, I almost always end up adjusting the exposure or white balance. So I finished editing photos for one post and I did the first round of editing for a second post.

10:05 Create 2 Post Graphics in Photoshop

While I have my graphic designer do some graphics for Oh My Veggies, I make a lot of them too. I had her create overlays that I can use myself, so my graphics are consistent. If you want professional graphics, but don’t have a budget for it, that’s my tip for you — find someone to create overlays that you can use in Photoshop. And if you don’t have Photoshop, subscribe to Adobe’s Creative Cloud for $10 a month — it’s so worth it!

10:35 Submit Today’s Post Photos to FoodGawker and Tastespotting

10:40 Back to Photoshop to Make Another Graphic

10:50 2 Quick Emails

Despite the whole “5 email 3 times a day” thing, I also try to respond to quick and/or urgent emails throughout the day. I had to email my developer again and I also had to send a high res photo to a website requesting it for a round-up.

11:00 OMV Facebook

I’m not too great about staying on top of my Facebook page, but I do log in at least once a day to see if there are questions to reply to and to share that day’s post.

11:05 Lunch

While I eat lunch, I check my personal Facebook account. Occasionally I’ll work while eating lunch too, but usually I like to take a little break.

11:30 Work on Post

I finished writing a post that I started over the weekend after lunch. I write all of my posts in a text editor and copy and paste them into WordPress, that way I have a copy of them on my computer (and using a text editor is a lot less prone to issues that drafting your posts in Word). I uploaded the photos for the post, tagged it, wrote the excerpt that appears on the homepage, did my very rudimentary SEO on it (I use Yoast), scheduled it, and read over the post again.

12:20 5 Emails

I had to put together a recipe list for a partnership I’m working on, then I emailed my VA again, responded to an email from a reader and an email from a blogger looking for advice, and responded to an interview request from another blogger.

12:50 Update Pick of the Week

12:55 Tweet Today’s Post, Respond to a Quick Email

1:00-2:15 Phone Call with OMV Editor

This week I confessed on my personal Facebook account that I hate phone calls and found out that I’m not alone. I’m not alone! I’m cool with phone calls for brainstorming, but when it comes to negotiation and things like that, I always feel on the spot. And it’s important to have a paper trail! But anyway, this was a phone call to talk about workflows (so corporate!), come up with ideas, etc., so it was an acceptable use of a phone call.

2:15 Read Emails That Came During Phone Call, Email Editor With Additional Info

Because after a phone call, there’s always a follow up email, right?

2:50 Photo Editing Round 2!

Finish editing the photos I started this morning and then add overlay to one of them for the post.

3:25 Finish Another Blog Post

Copy and paste another post into WordPress and make edits. Upload the photos I just finished, assign categories and tag, and SEO.

3:40 5 Emails

Someone emailed me to complain about a tech issue on my site, so I responded to that and let my tech person know about it. I also had to email an ad rep, a contributor, and email 2 consultants about projects I’m considering hiring them to help me out with.

4:05 Research Remnant Ad Network Pitch

I get at least one of these a day. Usually I take a quick glance at the website, decide it’s not for me, and delete, which is what I did with this one.

4:10 Break

I checked the weather to see if it was supposed to rain around dinnertime (because: photos!) and got a glass of water. You’re totally jealous of the exciting awesome day I’m having right now, I can tell. You’re on the edge of your seat waiting to see what I do next…

4:15 Comment Replies

Ooh, comment replies! Yes, I still reply to comments myself. Although I used to reply to every single comment left on my blog, now I mostly reply to comments from non-bloggers (since they’re usually either questions about a recipe or feedback after making a recipe) or to more substantive comments. It used to take me about an hour or two a day to reply to comments when I replied to all of them and I was the only one posting on OMV.

4:30 Make My Cat Type On the Computer

I do this a few times a week. It never gets old. She loves it! Look at her face! That’s the face of a cat who loves to work!

4:30 Resume Comment Replies

Unfortunately, cats can only work in small spurts before going back to napping.

4:35 Troubleshoot Ad Issue

I wasn’t sure if one of my ads was defaulting properly, so I had to run reports for that network and the network both above and below to make sure the numbers all matched up.

4:45 End of Day Email Cleanup

Before I shut down my work computer, I like to do an end-of-day push to respond to any lingering emails in my inbox. Sometimes these are urgent emails that just came up, but usually they’re the ones without a pressing deadline — in this case, they were 2 emails from other bloggers with questions and an email from a reader.

5:05 Start Dinner

Work computer is off for the night! Now I go downstairs to start dinner. Usually Chris will be downstairs already helping get some of the prep out of the way, then we both work as a team to finish. I do my recipe development on the weekends because I feel less rushed then, so during the week, it’s always stuff for the meal plans, 4 recipes from posts, or recipe testing.

6:00 Photograph Dinner

Tonight’s dinner was something I was making for a meal plan post. And I know what you’re thinking — why do you actually make the recipes you include in your meal plans? Everyone asks me that! Well, first, because I like making recipes from other sources and I’d be doing that anyway, with or without the whole meal planning thing. And second, because I think it’s good for readers to know that the recipes we put in the meal plans are things that are going to work out for them.

6:10 Eat Dinner

I don’t take very long to photograph the meal plan posts — usually I just put the food down on the table and photograph it. Which is why the photos in those posts are never very good, but I figure since it’s a meal plan, it doesn’t have to be perfectly styled, right?

6:30 Check Work Email and Personal Facebook

I bought a desktop computer in lieu of a laptop in hopes that it would keep me from working all night. And then I bought a laptop as my “non-work” computer, which obviously led to me working on that at night. After dinner, I check to see if any work emails came in, and then I log into my personal Facebook account — while I’m in there, I check blog networking groups briefly.

7:00 Check Stats and Pins

I use Clicky, Google Analytics, and Quantcast for my stats, but Clicky is the one that I use for my day-to-day tracking. It had real time tracking before Google did and I got used to using it, so even though I don’t technically need it, I still like it. I also look to see what was pinned from Oh My Veggies during the day, which, combined with my traffic, gives me a good idea of how popular today’s post was.

7:10 Start Pinning

Pinning helps me unwind! Most nights, I’ll pin while either working on other stuff or while watching TV. I pin today’s post during this time too.

7:15 Enter Due Dates for August Posts in Redbooth

I totally did this while watching Sister Wives on the DVR. And while pinning. Multi-tasking!

9:30 Review Sketches While Watching RHOC

We’re doing another illustrated technique post for July, so my friend sent me the sketches for that and somehow it ended up with me texting her an animated GIF of Vicki Gunvalson with a stripper in Mexico.

9:40 Potluck Stops Working

Hooray, tech issues! Potluck is serving up blank pages. I email my tech person, Sarah, to help me figure out what the heck is going on while poking around myself to see if I can figure it out.

10:40 Email Editor

10:50 Email Sarah

Still trying to figure out what’s going on with Potluck.

10:55 Check Personal Facebook

11:00 Email Sarah

Sarah thinks she knows what’s wrong with Potluck — it’s two plugins that are conflicting, but to deactivate one of them, we have to figure out an alternative to it.

11:15 Pay Sarah to Fix Potluck

And then pop some melatonin and go to bed.

Pinterest For Food Bloggers, 5 Elements of Delicious Blog Design + 2 More Things to Check Out

Pinterest for Food Bloggers
This is one of those posts where I share various things that I think you, fellow food blogger, may appreciate. Yes, that’s right, it’s time for a round-up! It’s July, so it’s a good time to keep things light and breezy, yes?

Pinterest For Food Bloggers

Mary from The Kitchen Paper sent me an advance copy of her e-book, Pinterest For Food Bloggers (affiliate link!), a few weeks ago and even though Pinterest is totally my jam when it comes to social media, I still managed to learn a few things. Like, uh, did you know you should add descriptions to your boards for SEO purposes? Yeah, I totally never did that because I was all, “Pfft, the board is called Vegetarian Sandwiches, it says what it is!” There’s a lot of really crappy advice about Pinterest floating around out there, so I approached the book with a healthy dose of skepticism, but was immediately won over when Mary described managing your Pinterest account like you’re curating a collection for a museum. Yes! Thank you! Pinterest shouldn’t be “pin all my things to all the boards all the time!” View it as a bonus resource for your readers and curate content for them — then people will follow. That’s the approach I’ve taken with my account (not an affiliate link, just shameless self promotion — follow me!).

Erickson Wood Works

Erickson Wood Works BoardsMy contributor Meg told me about this Etsy shop and WHOA am I glad she did. Unpopular opinion: I hate those vinyl photo backgrounds that everyone loves. I don’t know what I’m doing wrong, but I can’t get them to lay flat, I can’t get them to look like real wood, and you can always see the texture of the vinyl in my photos. So I use real wood, but making your own boards is a hassle, so I’ve been using the same few boards over and over and over (and hoping no one notices). Erickson Wood Works makes real wood boards and bonus, they can make them double-sided so you get two different backgrounds on each board. They’re more expensive than vinyl, but they’re totally worth it for me, a person who does not like vinyl.


Gourmet AdsI’ve been testing out a bunch of new ad networks lately and the only one that I’ve really liked so far is GourmetAds. The CPMs are on the low side, but they’re 100% fill. When you’re getting single digit fill rates from your higher CPM ad networks, 100% fill with an okay CPM is a really, really good thing. Since they’re 100% fill, I’ve been using them as the last tier in a few spaces on Oh My Veggies.

5 Elements of Delicious Blog Design

GarnishIt’s been 2 years now since I started working with Shay Bocks and it’s fun to see how both of our businesses have grown during this time. I really believe that her design work played a crucial role in Oh My Veggies’ success — I couldn’t articulate exactly what it was that I wanted, but through getting to know me and my content, she was able to totally nail branding and design for my website. This fall, Shay is launching an online course for people who want to do their own design work, but need a little bit of professional guidance along the way. But because fall is a few months away, she’s sharing some free videos on her site in the meantime. Hooray! The first one is about the 5 Elements of Delicious Blog Design — find out how many fonts you should use on your site, strategic places to put your subscription boxes, and lots of other juicy tips!

How I Grew My Blog Traffic

The question I always got asked most by other bloggers used to be, “How do you make money from blogging?” Now that I have an ebook about it, I don’t get asked that much anymore. Instead, I get lots of emails asking me how I grew my traffic. That’s much harder to answer!

My response to this question can be boiled down to, “I don’t know, but here are some things that probably helped.” Usually people are cool with that, but I’ve had a few bloggers give me huffy responses, like I’m holding out on them or being evasive. I’m not! There’s no big secret in growing traffic. There’s no blogging Illuminati that decides who will be successful and who won’t be. Also, if I had the secret to growing traffic, I would write a book about it and make a lot of money on it. Duh.

But since people ask me about this all the time, I figured I’d post about it here.

The Big Jump

In my ebook, I have a chart that shows my traffic and income growth. Quite a few people have emailed me to point out the jump in traffic I had in June 2012 and ask me what happened that month. I always say that luck has a lot to do with my success, and this is where luck comes into play.

Big Jump in Traffic
In May, a super-pinner with millions of followers pinned my Mexican Chocolate Breakfast Shake and I had my highest traffic day ever at that time, with just over 10,000 pageviews. That pin gave me a boost in traffic for a while, and then she pinned a second post in the beginning of June, which gave me another boost on top of the first boost. Then I posted a recipe for Vanilla Ice, which went viral.

That Vanilla Ice post was my number one source of traffic for months. I’m kind of embarrassed by it now because it’s a little of out of left-field for my blog, which is mostly meal ideas, and the recipe didn’t work out for some people, which caused me to obsessively re-test it all summer long, driving myself to near insanity in the process.

Around the same time I posted the Vanilla Ice, I had another post go viral on StumbleUpon, which was a total freak thing because in mid-2012, the heyday of StumbleUpon was already over. All of these things combined to double my traffic in one month — I went from 95K pageviews in May to just over 200K in June.

At the time, I expected that once the traffic on these posts died down, my pageviews would go back to normal levels. But they didn’t. My pageviews continued to grow steadily each month even as the traffic to those particular posts started to wane. It was luck that caused me to have that big jump, but I think it was hard work that kept my blog growing after the big jump.

(I’ve also had significant jumps in traffic in January 2013 and 2014. I attribute this to New Year’s resolutions — I know a lot of other food bloggers in healthier niches who see traffic boosts in the beginning of the year, and the consensus is that that’s why.)

…and then the hard work

So that’s the luck part of it. There’s really nothing you can do to make that happen. I don’t think it’s possible to orchestrate viral posts like that. I hardly promote my own posts for this reason — my own promotion is never as effective as the word-of-mouth promotion I get from others. But that doesn’t mean there’s nothing you can do to grow your traffic. Here are some things that I think helped me continue to grow Oh My Veggies after the popularity on those viral posts started to fade.


Bloggers debate about whether FoodGawker is worth submitting to now that so much of our traffic comes from Pinterest, but in my opinion, it is. Not only is FoodGawker where editors from big websites find recipes to link to, I think it’s also where a lot of food blog fans find new blogs to read. I did a reader survey last year and asked how people found Oh My Veggies and a significant number of readers indicated it was from FoodGawker.

One of the things I did back in 2012, when I was hustling to grow my blog, was re-take crappy photos from my earlier posts and submit them to FoodGawker. When I was using my iPhone as a camera, I never submitted those pictures to FoodGawker because I knew they were bad; after I got my DSLR, I took new photos for those posts so I could submit them. They didn’t all get accepted because I was still learning how to use my new camera, but a lot of them did. Posting 2 new recipes a week, plus re-taking and submitting photos for 1 old post, meant I was getting a pretty steady stream of traffic from FoodGawker and other food gallery sites.

The best way to get traffic from FoodGawker is if you end up on the front page of their site for a few hours. A friend and I used to keep track on a spreadsheet of when we submitted our posts, when they were accepted, and if we ended up on the front page so we could compare notes. By doing this, we were able to nail down a precise time to submit our photos. Sometimes the time moved, so we’d have to figure it out again. I’m not nearly so OCD about it now because I think they vary their approval times a little bit more, but at the time, I was really proud of having cracked the FoodGawker code.

I also submit to food sites that don’t send much traffic. Why? Well, I figure that even if one new reader finds Oh My Veggies from a post I submit, it’s worth the 30 seconds it takes me to submit them. Why not, right?

Posting Regularly

Common sense: the more you post, the more traffic you’ll get. I knew I couldn’t sustain more than 2 recipe posts a week, so I did 2 non-recipe posts each week, for a total of 4 posts. I treated my blog like a job; I had a schedule for my posts and I stuck to it. With a regular job, you can’t say, “Oh, I don’t feel like working this week, but I’ll be in next week!” So I don’t do that with my blog either. I’ve had some people tease me about taking it so seriously, but I’m really sure that this is a big, huge, ginormous factor in the growth of Oh My Veggies, so haters can hate!

(Note that this really only applies to people who are blogging for an income. If you blog as a hobby, I think you should post whenever you please. But if you’re blogging professionally, I do think it’s important to post consistently.)

Not only does posting regularly mean that your regular readers will be coming back more often to read your new posts, but it means you’re going to be building up a bigger archive of older posts, which will also help boost your traffic. A lot of people think success is about social media or marketing or who you know (those people are the worst, aren’t they?), but I believe the biggest factor in success is content — posts are always my number one priority, before anything else blog-related.


Maybe this doesn’t exactly fall under hard work, but 2012 was also when I got my first professional blog design by Shay Bocks. I almost cancelled it too — I decided to take the plunge and do it, after months of thinking about it, when I got my first big check from BlogHer, but then right after booking it, I got laid off and the $1000 I had just committed to redesigning my blog seemed crazy.

I made that $1000 back pretty quickly though. I think having a well-designed blog communicates that you’re a professional; that your site is trustworthy. And having a good recipe index and navigation that makes sense can be a boost in traffic too. (I used to do web taxonomy consulting and navigational links that don’t make sense drive me bonkers!) I’ve worked with Shay for almost 2 years now — she does most of the graphics you see in the posts on OMV and she constantly tweaks and changes things and adds new features to the site. I really consider her work to be a big part of my blog’s success. I realize that this isn’t feasible for brand new bloggers (and I don’t even think you should invest in professional design work until you’re making an income from your site), but that doesn’t mean you can’t have a well-designed blog. Invest in a good theme like Foodie (affiliate link!), come up with a style guide that outlines the colors and fonts you’ll use on your site, and be consistent in using them.

Being Reader-Centric

When I started blogging as a job, I stopped approaching my blog as, “What do I feel like sharing?” and started approaching it as, “What would be helpful to the people who I want to read my blog?” I try to offer something unique; too often, bloggers focus on what everyone else is doing and every subsequent Nutella cupcake recipe is a little less popular than the first. As someone who reads a lot of blogs, both food and non-food, I’m always looking for sites that offer me something that I can’t find anywhere else, and I think that’s what most blog readers are looking for too. I also look for a good variety of posts — I might be on a salad kick and make it 5 times in a week, but I wouldn’t post 5 salad recipes in a row on my site because for a regular reader, that’s boring.

Part of being reader-centric is also making sure the content I post is solid. If I make something and it doesn’t turn out right, I don’t guess what would improve the recipe and post it without testing the changes — I make it again until it’s right. And if something turns out right the first time, I make it again just to be sure. To me, my blog isn’t about, “Look, this is what I made,” it’s about, “Here, you should make this,” and I don’t want to share a recipe that I don’t feel confident about. That’s not to say there’s not a place for bloggers who just want to share what they made for dinner last night — I’m not saying that! But I think one of the factors in my blog’s growth was having reliable recipes because I’m not the best photographer and no one is coming to my site for the writing, so having solid recipes really helped me build a regular readership.

Improving My Photography

This is probably a given, but good photos bring traffic. And NO, I don’t think that means you have to buy a lot of expensive equipment. It’s entirely possible to have a DSLR and take terrible photos because I have taken many of them myself. When I finally got my T2i, my photos still had a long way to go because I needed to get more comfortable with composition, editing, and staging. And these are things I’m still working on. Resources like Tasty Food Photography, Photographing Food, and Plate to Pixel (affiliate links!) have all helped me improve my photography; when I find myself in a rut, I circle back to these resources for a refresher. Back in 2012, my photos weren’t works of art, but I learned how to use natural light and that alone made a big difference. If you don’t have a DSLR, I have a post about iPhone food photography that might help.

Do Things Your Way

I think you’ll see that my answers on how I grew traffic for Oh My Veggies are very different from what a lot of other bloggers might tell you worked for their blogs. Social media is nowhere to be found on my list, and neither are conferences, networking, etc. Which goes to show you that what I said in the second paragraph of this post is true — there’s no secret to blogging success! There’s no single path to follow! All of our blogs are different and our audiences are different and what works for me might not necessarily work for you. It sounds trite and I know it can come off as being evasive and not helpful, but it’s the truth.