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Food Bloggers of Canada Featured Blogger


It’s my pleasure to share the news that I am the Food Bloggers of Canada featured blogger this week. I’ve been an FBC member since the early days of the organization, so it’s good to see their activities expanding and I’m honored to be in their spotlight.

FBC has been kind enough to run a giveaway with my book as the prize, but the main perk from this accolade is that they have posted a profile of me on their website. The blog post focuses on a questionnaire I filled out for them last month. There are some good questions on there that made me think and had me digging through the Food With Legs archives for inspiration.

I thought I would come up with a few extra questions and pose them to myself here as a sort of director’s cut, bonus content.

What cookbook or general food book do you find yourself most often recommending to other avid home cooks?

It’s my own question and I still can’t come up with a single answer, so here are two:
Paul Bertolli’s Cooking by Hand is pretty much cover to cover next level Jedi shit. There are very few photos and most of them aren’t in color. He even draws a line graph for one of his menus to represent the path of flavors. Since it was published over 10 years ago (by Clarkson Potter) other books have presented some of the same information in glossier, more “for home use” format, but this is still the first reference for a variety of topics including curing pork, cooking with tomatoes, and some of the more advanced Italian cooking techniques.
The book I most enjoy reading is Jeffrey Steingarten’s It Must’ve Been Something I Ate. Steingarten’s writing style, depth of research, and unwillingness to accept ideas just because they are popular are all things I can get behind. The format of a chapter of writing that ends with a single recipe is unusual, but actually better suits the way I consume cooking ideas.

Who or what has most influenced how you think about the format, structure, or content of the recipes you share with your readers?

Have a look at this Chewing the Fat video of Alton Brown talking to Kenji Alt-Lopez about writing an omelette recipe. Like Kenji, I’m not entirely sure I have a full grasp of what Alton is driving at, but I do understand that this is a guy who thinks in more depth about the recipes he writes than a staggering majority of other recipe writers.

What’s one medium or format that you think will play a more important role in food blogging over the next couple years?

Video. I mentioned the bottles-into-glasses video I made, but my no-knead bread in stop motion video has also done quite well and I realise that since “the kids” don’t read anymore this medium will play an intrinsic role in the future of sharing ideas about food.

What does the Canadian food blogging community need more of?

Adherence to a code of ethics. Eden Spodek wrote a thoughtful and useful guest post for the FBC site about the Word of Mouth Marketing Association’s disclosure code. Working with brands is not the problem — I do quite a bit of it myself — it’s choosing to value the relationship with the sponsor over the relationship with the reader. By not disclosing when you get product for free, are paid for what you write, or have some other relationship to your subject, you are playing with fire that could easily burn all of our businesses down.

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