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Posts Tagged ‘fundraising appeals’

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Thanksgiving’s just a few weeks away. And while I’ve never been one to stand on ceremony, I am one to give credit, and thanks, where they’re due; and this seemed like the perfect time.

So. A schtickle of backstory.

I started blogging in 2011, on a lark, at the suggestion of a friend. Why? Because I just sorta decided (on another lark)* one day that I was going to be a food writer. Which makes no conceivable sense: my background is in business writing and editing, and I had precisely zero experience writing from my own point of view, let alone about food. I wrote crowd-pleasers like website copy, newsletters and fundraising appeals. Food was just something I thought about a lot and talked about a lot. Okay, a ton. But still. Write about it?

I knew very little about food blogs (still do, because I want to be sure to maintain my own voice), but I knew I didn’t want it to be just narcissistic blather, or to be cliche (how many blogs are out there with titles like ‘Fun With Cilantro’? Not that cilantro’s not fun, mind you; it’s a veritable RIOT at office potlucks, but I don’t want to oversell it, either). I also have no formal training of any kind in taking pictures; I don’t know a shutter speed from an F stop (is that the term?).

Since I’m clueless about technology, another friend set me up on WordPress. When he was done he said, ‘You’re ready.’ ‘What do I do now?’ ‘Well…you write something.’ ‘Right…yeah.’

I’d like to say I sat down and cheerfully banged out a stellar post within an hour.** I didn’t. But I did like my first post, rough as it reads to me now, which was an argument against letting outside forces dictate what you were and were not capable of creating in the kitchen.*** I’m a sociology nerd, too. I love ingredients and I love recipes, I do, you guys know I do. But I’ll always be more fascinated by how we approach food as a culture, what it means in our lives, how we shape it, and how it shapes us. Lucky for me there are so many of you out there, Eve’s Apple’s**** lovely crew of faithful readers, who like to talk about it with me.

My hat is off to friends and family who have supported me from the get-go, who read over the first few posts and offered feedback, coaching (see technology quip above), and recipes. And it’s off once more with an audacious flourish to the friends I’ve never met, most notably my LinkedIn food tribe, with whom I speak daily. I’m honored to have readers throughout the U.S. and all over the world, the collective wisdom of ranchers, retired farm wives, bankers, caretakers, artisans and many more, all of whom can discuss with me everything from why we don’t handcraft the way people did 100 years ago to the beauty of organic lard.

You trust me with your photos, your recipes, your memories, and your questions. You’re respectful of each other’s opinions and offer advice to each other. You’re willing to sift through my semi-coherent ramblings every week and encourage, counsel and make me laugh. You more often call my posts articles, or essays, not just pedestrian ‘blog posts’ (which is all they are), which is humbling. I can throw any topic out there—and goodness knows I do—and you all take it and run like slippery midnight bandits.

You want to celebrate with me the macro (farm stands versus supermarkets ), the micro (the smoke point of olive oil) and the warm underbelly (Halloweens of long ago). You get what I mean when I talk about the majesty of the simple. In my mind, you are the authorities when it comes to food, and sharing it, and I continue to be astonished at how much you have to teach me. You have made my world bigger, and have made me a more competent writer. I’m grateful to have this forum so I can keep learning.

Thank you. You’ve taught a girl typing alone at the beach so much.

*Truth be told, this one was a sparrow.

**I’d also like a pony.

***Here’s how much of a technodweeb I am: I didn’t even know you could add photos to posts. Consequently the first fat handful of posts were photo-free. Sorry about that.

****I almost called it Semisweet, but that name was taken. Not the bummer I thought it was 🙂

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