Welcome to episode 43 of the Food Blogger Pro podcast! This week, Bjork is bringing on an oft-requested guest, Tieghan Gerard from Half Baked Harvest!
Last week, Bjork interviewed Clotilde Dusoulier from the blog Chocolate & Zucchini. Clotilde had so many great things to say about blogging, but we really loved hearing about her experience with running her blog in two languages – English and French. To go listen to that episode and hear how she manages this, click here.
Photography, Recipe Development, and Hustle
We occasionally ask in the podcast for guest requests – bloggers or other inspiring individuals that our listeners would like to hear from. One person who came up quite a few times was fellow FBP member, Tieghan Gerard.
When I think of bloggers who inspire me for photography, Tieghan is definitely near the top of the list. I’ve often thought about what makes her photography so special, and in this podcast episode, I finally learned what it is: mood.
When Tieghan heads into a photoshoot, the first thing she thinks about is the mood that she wants to set in the photo. How will this dish make the viewer feel? And how can I portray that with a photograph? Tieghan talks about her photography process and how she sets a mood as well as a lot of other awesome info in this great podcast episode.
In this episode, Tieghan shares:
- When she started her blog – and why
- What kept her going through the difficult first year
- What a “normal” day looks like for her
- How she is approaching recipe development & photography for her upcoming cookbook
- What she thinks about when heading into a photography shoot
- Where she finds inspiration for her creative recipes
- How many times she will make a recipe before posting it
- What she thinks is the most important social media platform
- How to shoot tethered to Lightroom
- Canon 5D Mark III
- Canon 5DS
- Canon 50mm f/1.4, 35mm f/2, and 24–70mm f/4
- Half Baked Harvest
- Half Baked Harvest on Facebook, Pinterest, Instagram, and on Snapchat as hbharvest
If you have any comments, questions, or suggestions for interviews, be sure to email them to [email protected].
Be sure to review us on iTunes!
If you’d like to jump to the comments section, click here.
Bjork Ostrom: Welcome to episode number 43 of the Food Blogger Pro Podcast.
Hey, everybody. This is Bjork Ostrom. You’re listening to the Food Blogger Pro Podcast. Today, we are talking Tieghan Gerard from Half Baked Harvest, and she’s going to be talking about a lot of different things, but one of the things that she’s going to be talking about that I’m really excited to share with you is her photography. If you follow Half Baked Harvest, you know that she’s really skilled at styling as well as photography, and she’s going to be talking about her process for that.
We actually had a few people request that if she can be on the podcast, and another thing that they asked is for her to talk about recipe development, so we’re going to chat about that a little bit, what that process is like for her as well as the origin story as I call it. How did she start? How did she push through that initial phase where you maybe don’t feel like you have a lot of traction and they’re trying to figure things out, and what kept her going? I think you’ll find a lot of interesting conversation in this podcast interview with Tieghan, and I also hope that you get a lot out of it. I know that I did as I talked to her. Without further ado, let’s jump in. Tieghan, welcome to the podcast.
Tieghan Gerard: Hi. Thanks for having me.
Bjork Ostrom: Yeah. I’m so excited to talk to you. We’ve had handful of people email in and request. Every once in a while, we do a little plug on the podcast, and we say, “Hey, if you have any requests, you can send us an email at [email protected]” We’ve had a handful of emails come in and say you should really interview Tieghan from Half Baked Harvest, so we’re excited to have you on the podcast today.
Before we jump into it, I was doing a little bit of research before, and I saw that … Sometimes, when I lead off with like an accolade, people are like, “Uh, come on,” but I want to make sure to point this out and say congratulations. You recently won an award from Better Homes and Gardens as the readers’ pick best food blog. That’s so cool, and that’s just in March, so congratulations.
Tieghan Gerard: Thank you so much. Yeah. It’s actually my second time, but I was surprised. I was very excited about it. Yeah.
Bjork Ostrom: That’s awesome. It’s so cool.
Tieghan Gerard: Yeah. Thank you.
Bjork Ostrom: It makes sense because you do a really good job with your blog, and that’s an understatement. I know that’s why people …
Tieghan Gerard: Thank you.
Bjork Ostrom: Yeah. I know that’s why people will be excited to hear a little bit about your story, hear a little bit about the behind the scenes of how you do what you, and your work, and your art, and all that goes into that. Before we do that, I want to hear a little bit about … I was thinking of it as origin stories, right? I think that there’s an X-Men series called “X-Men Origins” where it like goes back in time, and it talks about the different X-Men characters and how they came to be, and I want to hear the Half Baked Harvest origin story, so take us back. What was the process like when you first got started? I’d love to hear that story.
Tieghan Gerard: Yeah. I was probably younger than maybe most. I had just … I have always really disliked school. It was just never my thing, never for me. I did well in school. I just … I didn’t like it, so I graduated high school early with an associate’s degree. I had already … got my associate’s degree from the Colorado Mountain College, so I had 2 years of college basically under my belt.
Bjork Ostrom: Wow.
This is a test paragraph. Please ignore.
Tieghan Gerard: My whole life, I’ve been fully set. I was fully set on, “I’m going to be a stylist,” like go, and style clothes, and work for magazines, and do that whole thing. Basically, I got accepted to this school called “The Fashion Institute of Design and Merchandising” in LA, so I went to LA. I got a job immediately, and I worked out there. I was like working at some … Gosh, it was like … It was a modeling agency. Basically, I cold-called people to … Yeah. I was really good at it though. It was weird. Just to get people to come in and like try out to be a model. It’s LA, so it was …
Bjork Ostrom: Sure. I feel like that’s … It’s not a cold call where it’s like a hard ask. I feel like people would probably like to be asked to come in and model.
Tieghan Gerard: Yet, they were like … The way I got their number was they had signed up or they had like put their name in somewhere like that.
Bjork Ostrom: Sure. Okay. Yeah, so these people were potentially excited to get this call and interested to hear what you have to say?
Tieghan Gerard: Most of them. Sometimes, you get parents, and they’d be like, “What?” and, “No, my kid is not doing that. Blah, blah, blah.” Anyway, so I did that, and I did that for a whole summer before I even started school. Basically, I had like … I was 17, I think, and I had like a freak-out moment. I’m like, “I can’t do LA like I need to go home. I’m like a small town person.” I came home, and I had always been reading food blogs, for instance, I was like 14 I guess just because I … I have a lot of siblings. I have, gosh, 7 total, I think. Is that right?
Bjork Ostrom: You know it’s a lot when you have to pause and think like, “Uh, how many siblings is it? Seven? It’s like less than 10, more than 5.”
Tieghan Gerard: It’s like something in my head like I just can’t always remember. Yeah. Right, but no. It’s 9 total including my parents, so it’s 7 kids.
Bjork Ostrom: Okay. Yeah.
Tieghan Gerard: I grew up with all brothers, so it was a crazy household. Eventually, we were eating at like 9:30 and I started cooking, and that’s how I started cooking. My mom was like, “Just start.” It’s like I don’t know what I want to do, I don’t know what I want to major, and I don’t want to go to just … I don’t want to just go to school to go to school. I’m not excited about it, so my mom was like, “Just get a blog domain and start it. Just do it and write about food.” It was totally like I don’t know what else to do kind of thing. Let’s just do it, and I … The moment I did it, I did it, and I never looked back like I never stopped working on it, and it just grew. I grew to love it. I grew to love the photography. I grew to love recipe development, and interaction with readers, and working with other people and brands, and it just grew from there.
Bjork Ostrom: That was … You were 18 when you started, or had you been in LA for a little bit longer than that?
Tieghan Gerard: I was … Yeah. Right. Yeah. I was 18, so I started like the … Gosh, I don’t know. Yeah. I was 18 or 19, but I think it was 18, and then maybe like I was 19 pretty soon. I don’t know.
Bjork Ostrom: Yeah. That was the same thing I was talking to somebody this morning, and they’re like, “So, how long have you and Lindsay been doing of Pinch of Yum?” I was like, “Is it 2010 or 2011?”
Tieghan Gerard: I know.
Bjork Ostrom: It’s like we should … I feel like I should nail that date down pretty hard, so I know.
Tieghan Gerard: I should probably. People ask me all the time.
Bjork Ostrom: When you started, was it something that you knew, “Hey, I’m going to get into this, and this is what I want to do,” or was it more of …? Sometimes, people start it, and this was Lindsay’s case like … She’s like, “This is a creative endeavor for me that I like,” but she … I don’t think at the point, either of us really had the idea of like, “This is, for sure, going to be something that we build job around and/or like a career.” What was it for you?
Tieghan Gerard: Yeah. It was definitely more like you and Lindsay. I wasn’t ever thinking it was going to be a career. I grew up like my grandparents are very traditional like you go to college, then you get a job, and like you go that route. It was definitely something very different. I didn’t … I wasn’t really sure. I was so young. Technically, like all of my … all of the kids in my class were in there like … or either going into their first year of college, and I was like … I already had 2 years down, and I just didn’t know what to do. I was like, “I could take time,” but that’s not really me like I just don’t like to sit around.
Bjork Ostrom: Yup, so you decided to jump in and go for it?
Tieghan Gerard: I just did, and it was like more work just built off of it. Then, you could start to see like, “Oh, maybe this is something I could do like I really like this.”
Bjork Ostrom: At what point did you start to have those thoughts like, “This is something that I feel like I’m getting some traction with. I know that I’m coming out of school here. I have 2 years of college. I know that I don’t want to go in the direction that I thought I was going to go, so let’s try this thing. I’ll enjoy it. I’m going to take photos, and develop recipes, and post about them?” At some point, there’s probably a time where you’re like, “Ah, and this has some traction, and it feels like I could maybe build it into something.” Do you remember a moment where that happened?
Tieghan Gerard: Yeah. I don’t know … I don’t know an exact moment maybe, but I think maybe I’m more like a year into it, which … It seems I must have realized that some … even months into it that like this was something that maybe I … at least that I enjoyed, you know?
Bjork Ostrom: Yup, and that was worth spending time on.
Tieghan Gerard: Yeah.
Bjork Ostrom: Yup.
Tieghan Gerard: It’s like it was a long … I feel like it was a long time ago. It wasn’t that long though.
Bjork Ostrom: Yeah.
Tieghan Gerard: I don’t know. I think more when I got like hit the year mark, and I had built my readership a little bit, and I had even started connecting with brands and things like that, I realized, “Maybe this something I could do,” and I … and probably, I probably seen other bloggers that were doing it full-time, and I said, “Well, maybe I could do that.” You know?
Bjork Ostrom: Yup, yup. You at least knew that it was something that you could potentially do, whereas maybe the people that had that first generation of blogging, and we’ve interviewed some of those people. It’s like they didn’t really know what was to come of it. In your case, maybe you could look ahead and say, “Okay, so this is potentially something that I could work towards, which makes sense.”
Tieghan Gerard: Yeah.
Bjork Ostrom: What I think that I’m interested to hear about is that first year, and I think that first year is a really difficult year for people because when you’re in a content-based business, which a lot of people that are listening to this podcast are in the business of creating content and building a following around that content as opposed to, let’s say, a business where you open up and you have a retail store, or like an e-commerce business, right? Those are … An e-commerce business can be a mine, but it’s not necessarily content-based. A content-based business is really hard because you have that year to maybe 3 years.
Tieghan Gerard: It’s so hard.
Bjork Ostrom: When you’re in that growth period of like … It’s maybe 1 or 2 comments, and you get some engagement here and there, but it’s like, “Am I … Should I? Is it worth it if I’m doing this, or is it not worth it?” Right? There’s more of a sacrifice of time, and I think it’s so valuable for people to hear what’s that first stage was like, so can you talk about what that was like for you? What kept you motivated and maybe some of the things that you learned that helped you to grow quickly?
Tieghan Gerard: Yeah. The first year was … It was definitely … it was hard. I think that for me personally, I was lucky because I was in a position where I was young. At that time, I was still living at home. I did have the support of parents, and so that was very nice, but it’s really hard because you get negative feedback, and you get positive feedback, and you don’t get a lot of feedback either too.
Bjork Ostrom: Yeah, right.
Tieghan Gerard: It’s really hard, and I think I don’t … What kept me going? I think what I had done, which was so weird, and I don’t know if it’s necessarily a good thing. I had like … I don’t know if you’ve ever seen them, but there’s like these post linkups or … You know what I did? I used … Gosh, what’s it called? I’m totally blanking right now. You know the photo sharing sites?
Bjork Ostrom: Yeah. Foodgawker, or Tastespotting, or …
Tieghan Gerard: Yes, there we go. I did a lot of Foodgawker and Tastespotting, and those seem to really help and get my content out there. When I saw that, that probably excited me. I don’t use it so much anymore, but that really probably excited me and kept me motivated, and just little things along the way like getting featured on Hawkington Post, Buzz Feed. Those really like excited me and kept me going, and then also the comments once you do start to get those and you get nice feedback and things like that. Definitely, trying to work social media. I’m not a pro at it, whatsoever, but I try.
Bjork Ostrom: Yeah. For sure. I think that the vast majority of people would feel that way like, “Ah, social media. How does this thing work anyways, right?” Like we’re all trying to figure it out constantly, and it’s constantly changing.
Tieghan Gerard: I still can’t figure it out. In fact, I was just talking to my brother yesterday. We’re like … so like the trends, and then we’re like, “I don’t know. It doesn’t make sense.”
Bjork Ostrom: It’s overwhelming. Yeah. For sure. One of the things that you had said that I want to go back to earlier is you said, “Well, I had all these things potentially going for me in that. I had the time to work on it, and I was at home at the time,” but I think there’s also the reality of there’s a lot of people that have that position, right, and they don’t build something. I think that you probably have an element that is really, really important in building something, which is grit, right?
Grit is this abstract, hard to describe thing that essentially means like the willingness to work at something really hard, and get knocked down, and get back up again, and continue to stick with something. I think that’s a really important element in it. I’m curious to hear you talk about like what does an average day look like for you? I think that’s part of that grit component of like … I’m assuming here. I don’t know, but I’m assuming that you work pretty hard.
Tieghan Gerard: Yeah. I know.
Bjork Ostrom: I’m curious to know, what does a day look like for you?
Tieghan Gerard: It’s long. I’m the type of person that gets up or I’m definitely the type of person who like works hard on something you like you break it down to exactly what you want, but yes. I get up pretty early like 6:00 or 6:30, and then it’s … I work a little too much. Some people are like, “You need to chill up a bit,” but I’m like right on my computer the second I get up, making sure like I schedule my posts to go up sometime in the middle of the night, so making sure if that day has a post, that everything went up okay, social media, Twitter, Facebook, all that stuff.
I do a quick check of like emails to make sure that there’s nothing like really important that needs responding to and stuff like that, and then I always … The one thing I always do some form of exercise in the morning. Typically, I just go for like a hike or something. That’s like my best … I get my best ideas then, so that’s what I do. Then, when I get home, if I’m cooking that day, I really like to try to have like … I try to be organize and have like the recipes written out and well-written out to a point. I’m sure you’ve seen Lindsay do it like everything changes.
Bjork Ostrom: Yeah, yeah. Yeah.
Tieghan Gerard: Groceries and things like that, and then I’ll try to like cook throughout the day. I’m really slow like with my photos, and cooking, and things like that. Sometimes, I will see if it’s like … Sometimes, I only get 2 recipes done. Sometimes, I can get like four or if they’re really easy, six. It just depends what I’m doing, but … and I’ll cook throughout the whole day like I’ll cater that day as cooking, and I try to focus on that. Then, I shoot daylight always just because … I don’t want to break into lights. It’s tricky for me, so … Plus, their money, and I love daylight, and I’m like, “Whatever. If I need to get in that, I’ll get into that later.”
Bjork Ostrom: Yeah. I’m curious to hear about your photography because it’s beautiful, and people have asked us, “Hey, we’d love to hear about Tieghan and her photography process.” I’m curious to know, do you dedicate certain days as just like recipe days, or is that something you try and do every day? I know that different people take different stances on how they do that.
Tieghan Gerard: Like just recipe, no photographing days?
Bjork Ostrom: Yeah, or do you have days where you’re like, “I’m going to do recipes and photographs on this day,” like maybe, let’s say, 2 days out of the week, and then the rest of the day is more like the business side of things? For Lindsay, I don’t know exactly how it looks, but I think she does maybe 1 or 2 days a week where it’s just like dedicated to that, and then the other days will be like “computer days” like behind the scenes type of stuff to keep things moving along.
Tieghan Gerard: I’m … No. I’m pretty much just like that. I hate computer days, and that’s exactly what I call them because I hate sitting at my desk, and it’s like torture for me. Yeah, no. That’s definitely how I do it. I’m currently working on a cookbook, so that’s like doubled my amount of cooking.
Bjork Ostrom: For sure.
Tieghan Gerard: It’s a little out of whack right now, but what I’m doing for like the cookbook is I will … I always like to take like a test shot with everything, so I can see whether I’m like taking final shots. This probably doesn’t make sense, but … so I can go back. Like if I need to adjust the recipe or say I need to fix the photo, I like to take a test shot, and so I can like remember the colors, and the textures, and everything that’s in there, and that’s been really helpful with the cookbook. I don’t necessarily do that for the blog if I’m doing that. If I’m cooking for the blog, I’ll test the recipe, make sure it’s all good to go, and then I’ll probably make it like another, like one more time. If it worked great the first time, I’m like, “Okay. I just need to do it one more time,” and then I’ll shoot it.
Bjork Ostrom: Can you explain a little bit more about the test shot? I’m curious to know. That is if you make a recipe, you’ll style it, and then you’ll take a test shot confirming that this looks right in terms of something that I’d want to include in the cookbook as a future reference for then when you actually do the shoot for that recipe. Is that the idea?
Tieghan Gerard: Yeah. How I’m doing it with the cookbook is I am doing … I’m testing all the recipes first, and then this summer, I will block out like a month time period or so to bang out all the final shots, so I won’t really be … The recipes will completely be tested. There shouldn’t be any tweaking of them or anything like that, but what I’m doing right now is because … That’s a little bit of a waste away.
I’m testing the recipes, and as I’m testing them and I feel like they’re good, I’m taking just like 1 shot of the final dish. Just simply styling it, so that I can go back, and look at it, and be like, “Okay. These are the colors. These are the textures. What surface do I want to use in the final shot? How do I want to … What props? Do I want to keep it really simple? Do I need to let the food shine?” Just so I can go back and make like notes, and make … for the final shots, and make it easier.
Bjork Ostrom: Yeah. For sure.
Tieghan Gerard: It’s just like a nice visual thing. I’m a very visual person, so any kind of pictures I can get, I try to get.
Bjork Ostrom: Yeah, and it makes sense given your initial leaning towards style, and fashion, and things like that.
Tieghan Gerard: Yeah.
Bjork Ostrom: To break down … You go through what a typical day would look like. I’d love to zoom in a little bit and talk about your photography process. Knowing that styling, and branding, and a certain look and feel is all very important to you, and you’re very aware of that, and you can see that shining through in your photos. I think people would find it really valuable if you talk through your photography process. On a high level, we understand, “Hey, what does a day look like? What does it look like for you in terms of the decisions that you’re making and how you structure a photography shoot?” You use natural light, but I’d love to hear a little bit more about it.
Tieghan Gerard: With every recipe, I always think about like I think about what season it is, how I want the person or whoever is eating it to feel when they’re eating. The mood is what they call it in photography terms. I always think about what I want the mood to be, whether I want the photo to be a darker photo or if it’s like …Right now, it’s spring, so I’m doing a bit more brighter, a little bit more color, not as many dark shadows. I always think about that like, “What do I want? What’s a story I really want to achieve with this recipe like is it a fall dinner and I want to be really cozy and warm, or is it a summer … gosh, a summer salad, and should be really fresh, and light, and bright, and just feel like really light?”
I always think about that. I think about what I’m trying to achieve with the recipe in the photo, what I want people to feel when they look at the photo, so I always start there. Then, once I’ve got that like, “Okay. I want to use a brighter surface,” then I go and do what the colors of the dish are, and I try to match it up, so that the dish really pops out from whatever surface I’m using.
Bjork Ostrom: Can you talk about … more about that? How do you do that? What does that look like?
Tieghan Gerard: The way I do it is I think about the colors of the food in my head or I’ll … A lot of times, what I always do is I always test out like before I start shooting anything really, I’ll put whatever … like say I’m using tomatoes, lettuce, and … I don’t know. I’ll just put those on a board in a bowl. Let’s just say I’m making a salad, and I’ll put them in a bowl that I think I want to use on the board I want to use, and I’ll take a general shot just to see how those colors look with that surface and see if I like it, and I … The way I shoot is I shoot tethered captured, so I shoot with my camera connected. I have a cord that runs … It connects directly to my computer, so the picture pops right up on my screen.
Bjork Ostrom: That’s something that I would assume that maybe most people don’t do. Can you talk just at a high level …?
Tieghan Gerard: I highly recommend it. Okay?
Bjork Ostrom: Okay. Can you talk on a high level how you do that and what that looks like if people wanted to try that out?
Tieghan Gerard: Yeah. It’s so easy. I use a Canon. I think a lot of people do. I don’t know … I know there’s Nikon too, but I’m sure Nikon does it as well. I also use Lightroom to edit with a little bit of Photoshop sometimes, but Lightroom is generally where I pull my photos into when I’m tethered capturing, and you just … There’s a cord, and you connect it to the USB port, and you just go to File, Tethered … It’s so simple. You can honestly do it in 2 seconds. If you have a laptop or whatever wherever you’re shooting and you just connect, and it goes … so you take the picture, and it takes about 3 or 4 seconds, and then it pops up directly on your Lightroom screen if that’s what you’re using to edit your photos or whatever.
Bjork Ostrom: Sure, and just to … because I’m imagining that. Do you use a tripod then, or do you do hand-held shots? Does the cord ever get in the way, or is that not a big deal?
Tieghan Gerard: The cord does get in the way a little bit, but I’ve just gotten used to it, and you will get use to it. I do a little bit of tripod, and I do a little bit of hand. It just depends what I’m trying to shoot. I prefer using my hand just because it’s easier.
Bjork Ostrom: Sure. Yup, and you can move around a little bit quicker.
Tieghan Gerard: Everybody has their own preference.
Bjork Ostrom: Yup, and so when you’re shooting with the camera tethered and the photo pops up, is that just you taking like a closer look and seeing more of what it would look like when it eventually is posted on your blog or on a cookbook, or are you doing light editing as well at that point? What does that look like in terms of the reason for having it connected?
Tieghan Gerard: What I have found is the camera screen … Personally, it’s just never super accurate for me.
Bjork Ostrom: Sure.
Tieghan Gerard: The colors are off or whatever. I just really like to make sure that my colors, my white balance, and everything is … It looks good on screen. That’s really important to me. You don’t want like overly warm tomatoes or whatever, and it looks overly saturated or whatever, and so I always check for the color. It’s really helpful just to see it on a bigger screen. That camera screen is so tiny, so it’s just really helpful to see it on a bigger screen. Then, yeah, I do. I do light edits just to like 1 photo just to make sure like edited, it also looks nice, and so I’ll do light edits, and it takes no time. Really, it doesn’t take time at all like a minute to do a quick edit of a photo.
Bjork Ostrom: Just to confirm it that you can get it to where you want it to if you decide to use it.
Tieghan Gerard: Right.
Bjork Ostrom: Okay.
Tieghan Gerard: Exactly. I have found that so helpful, so time-saving because before when I didn’t know, I was like running back and forth to my computer uploading photos and just to make sure that they look good bigger on screen. It was waste, so I highly recommend that.
Bjork Ostrom: Great. This is, again, just a detailed question, but I think it will be interesting for people. Do you have your computer? Is it like on a table next to you?
Tieghan Gerard: Yeah.
Bjork Ostrom: Then, how long … Is it like a 6-foot cord or a long foot cord?
Tieghan Gerard: I have a really long cord which I also recommend.
Bjork Ostrom: Okay.
Tieghan Gerard: Mine is like 16 feet I want to say. I actually just ordered a new one. It’s coming today, so I should know, but it’s like 16 now I say.
Bjork Ostrom: Okay, and you can just get one of those at Amazon, and they’ll have different one to send.
Tieghan Gerard: Amazon. It’s the best.
Bjork Ostrom: Okay.
Tieghan Gerard: Yeah.
Bjork Ostrom: I think that will be helpful for people. That’s one of the things that I know is hard. Every once in a while, we do videos. It’s the same thing where it’s just little tiny screen, and you … Everything looks in focus, right, like when it’s so small?
Tieghan Gerard: Right. Exactly.
Bjork Ostrom: It’s like, “This is awesome,” and then you get it in, and you see that something is soft that should be sharp and …
Tieghan Gerard: Yeah. I’ve experienced that with video myself.
Bjork Ostrom: Yeah, so I think that’s a good takeaway for people. When you’re doing a shoot, you’re tethered, you’re doing light edits potentially as you’re going through a shoot. Let’s say you get to the end. You wrap up. One of the questions that I have is, how do you know when you’re done? That’s always a tough thing for people. Do you give yourself a certain amount of time? Do you have certain photos that you know you want to get, and once you get those, then you’re done? What does that look like for you?
Tieghan Gerard: For me personally, I take too many photos. I don’t really recommend taking so many photos, but I just like to make sure that I have everything I need because I don’t want to have to set this all up again. Generally, I like to … I try hard to get some prep shots in there, so 1 to 2 prep shots. You want your like final or you want to say, “Okay. This is probably my lead shot,” or whatever you want to call it, and I like to do a few different angles like you have an overhead, and you have a side, and then there’s like the … What are they called? Like three-fourths where you’re like looking down. There are specific terms for it that I don’t know.
Bjork Ostrom: Sure.
Tieghan Gerard: Then, front-on, so you want to just make sure that you’re getting the best angles for the food. All food is different. If you have something layered, you definitely want to make sure you have a head-on shot. Overhead is beautiful for most food though, so I really advise to try to switch it up though. I’ve been trying to do that myself because overhead is so overly used, and I love it, but I think it’s great if you can get a really cool like angled shot as well.
Bjork Ostrom: Yup, to have the variety, and I think the little piece that you said there, just the idea of switching it up. It’s really hard to get out of a routine, right, and especially when it’s something that works well?
Tieghan Gerard: Mm-hmm (affirmative).
Bjork Ostrom: I think it’s good for the creative brain to like flex a little bit and say, “What are some different angles I could do or a way I could shoot this?”
Tieghan Gerard: Yeah. Just be like, “What could I do with this?”
Bjork Ostrom: Yup. For sure. Go ahead.
Tieghan Gerard: I think I know when I’m done like I … Every food is different, but like desserts are really fun. They break into, and smash it up a little bit, and make it look eaten or whatever. Then, when you’ve exhausted all options, I’m done.
Bjork Ostrom: For sure. For sure.
Tieghan Gerard: I’m not very professional about it, but I try.
Bjork Ostrom: Yeah. No, that’s great. After the post-process for you, Lightroom primarily?
Tieghan Gerard: Yeah.
Bjork Ostrom: Then, a little bit of Photoshop?
Tieghan Gerard: Yeah.
Bjork Ostrom: Okay. Great. Cool. Last thing with photography. I’m just curious. Do you have favorite like lens that you use? Do you have a go-to that is usually the lens that you always use? Do you switch it up, and then do you … What type of camera do you use? Just out of curiosity. You said Canon.
Tieghan Gerard: Yeah, I do. I have been using the Canon Mark 5D Mark III, and I love it. That’s my main. Recently, I just got … My brother is a big techie, so he … He’s actually going to school on LA for video.
Bjork Ostrom: Cool.
Tieghan Gerard: He’s really into it, and he’s like … He just talked me into getting the 5DS, which is the new one that just like came out. I haven’t even started shooting with it yet, but I needed a back-up, so I’m like, “Okay. Well, I’ll have 1 back-up and 1 new one.” Generally, I … For the past year or whatever, I’ve been shooting with the 5D Mark III.
Bjork Ostrom: Awesome. Great, and then what kind of favorite lens?
Tieghan Gerard: Yeah. Lenses are everything. My favorite … I feel like everybody says this, but it’s probably got to be the 15 millimeter. It’s just such a great overall lens, but I also love the 35 millimeter.
Bjork Ostrom: Okay. Yeah. Do you use that for overhead, or what do you use that primarily for?
Tieghan Gerard: It’s just with the 15 millimeter, it’s hard to get super close-up, and the 35 gets a little bit closer, and then also, the 24 to, gosh, 70 is really nice as well.
Bjork Ostrom: Yup, yup. One of the things that’s nice about having any type of like zoom lens is that you can adjust it, which like if you use a prime lens long enough, you start to forget that there are lenses out there that you can change, which is something really nice to have once you put that one.
Tieghan Gerard: I know.
Bjork Ostrom: Cool. Thanks for sharing that. I know that for a lot of people, they’re just interested to hear about what people use and what their process is in terms of photography. Another thing that I want to talk to you a little bit about is your recipe development process. I know that you have such unique, cool recipes that you do, and before we were talking about this. I was like, “Just so you know like I’m … The questions that I ask might be like super basic questions because …” I’ve said a few times in the podcast, but I’m not necessarily like the best food guy like it’s this basement we’re in, right?
Tieghan Gerard: That’s right.
Bjork Ostrom: Like when Lindsay are in this niche and it’s … There’s awhile where I was like, “I’m going to try, and like embrace this, and figure this food thing out.” Then, I was like, “Oh my gosh, I’m just out of my league.”
Tieghan Gerard: It’s really funny … Sorry to interrupt you. I didn’t mean to …
Bjork Ostrom: No, it’s good.
Tieghan Gerard: Like it’s really funny you say that because I work side by side with my mom. She does a lot of behind the scenes stuff. She does a lot what you do, I think, and she is not … food at all, just like at all, so it’s very funny.
Bjork Ostrom: As I scroll through your blog and look at different posts, it’s very obvious that this is something that you are good at, and that you’re interested in, and that you have a skill with, not only the photography side of it, but also crafting recipes that are really good recipes and unique as well. What I’m curious to know about is what does that look like for you? Knowing that it’s not like you’re doing this very plain chicken noodle soup recipe. These are recipes that have to be developed, and it probably takes some time to really understand this. What does the recipe development process look like for you, and any tips that you have for people that that’s maybe somewhere that they struggle?
Tieghan Gerard: Yeah. It’s not an easy thing. I can’t say like it’s something that just is like super … I just sit down, and I’m like, “Yeah, I’m going to do this, this, and that.” I am an over thinker 100% like I just think about things to the death kind of, but I … Generally, I guess the way I thought about it is that I’ll try to do more creative recipes just because I feel like you can look up “simple cheeseburger” anywhere, and you can get a basic recipe for it, so I don’t understand why I would post that.
That’s just me personally, so I look at different flavors, and I love looking at your … Gosh, like Australian flavors and all those different kinds of flavors, and I find inspiration from all over the world and just seeing what other people are doing. I think it’s really different like … I think it’s really different, and I just … Specifically Australian for some reason. I’m really having a moment out of food.
Bjork Ostrom: Yeah. With something like that, how do you … Is it finding people that are posting recipes or like Australian magazines, or like where do you … cookbooks? Where do you go to find that stuff and to find that inspiration?
Tieghan Gerard: I scroll through Instagram sometimes, and there’s a little bit there, but I really love … Like I read Delicious, which is an Australian magazine, and Donna Hay is awesome. I look and see what they’re doing, and I’ll take some flavors and the inspiration from there, and I’ll build something from that and make it more maybe like Americanized, and a little simpler, and, “Okay. I can do this.” That’s where I start. I also pay attention to what’s going to be in the recipe like the visual appeal of it just because I feel like people eat with their eyes, so if it’s super unappetizing-looking, it’s just not going to be like … I don’t know if they’ll give that a shot kind of thing.
Bjork Ostrom: Yup. For sure. I’m curious to know. You talked about this a little bit before for the recipe development process, and this is more than anything, I think, just helpful for people to know. Obviously, you had said before a lot of times, you’ll do a recipe, then you’ll like redo it with maybe with some tweaks. Do you usually find that you’re doing things in like 2 to 3 range in terms of remaking a recipe? Is it more? Does it depend? What does that process look like?
Tieghan Gerard: I normally change it quite a bit like I’ll just take like one thing from it maybe or sometimes, I won’t. If I don’t, then I just credit whoever I was inspired from, but I really try pretty hard to make it my own, and I’ll do … I know … What is it? It’s like that’s the rule like 2 to 3 ingredients is something.
Bjork Ostrom: Sure.
Tieghan Gerard: I don’t really know.
Bjork Ostrom: Specifically, I was curious about like how many times do you feel like you have to remake a recipe? Let’s say you have a specific idea, you’re testing it out, you’ve maybe been inspired by something, you make it, and you’re like, “this is awesome. It’s going to work.” I’m guessing that’s not usually how it happens, right? So then, you have to reiterate a little bit and say, “I’m going to try a different version.” How many times …? I think for Lindsay, usually, she shoots for like 2 to 3 times before she feels like, “Oh, this is pretty good.” The reason that I ask that is because I think it’s helpful for people to know that sometimes it just takes a long time.
Tieghan Gerard: Yeah.
Bjork Ostrom: I think for some people that do take a long time, it’s helpful for them to hear that other people … that it’s a universal thing, right, like it’s not efficient.
Tieghan Gerard: Yeah. I know. It is. It’s not easy, and it’s not as … You definitely have to like be tweaking things and … especially baked things are harder than I’d say savory for sure. Sometimes …
Bjork Ostrom: Why do you think that is?
Tieghan Gerard: Because baking … I’m not very … I’m not the best baker I got to say because I’m like … I just want to throw things in and like that, not measure. With baking, you really have to measure, and that can be tricky. Like a lot of times with the baked goods like with cakes, and cookies, and things, I’ll have to make them like … Gosh, I just made a batch of cookies literally like 10 times before I got it. It was so bad. Yeah, no. I generally say like if it’s good, if it’s perfect the first time, then okay. I’ll make it again, and I’ll shoot it. If it’s good, then I’m good to go, so like 2 times basically. Then, if it’s not, I’ll work it until I feel it’s good. Yeah. That can take anywhere from 2 to 5 generally is … Five is on the high end. Two to three is really like … You normally get it there.
Bjork Ostrom: Yeah. For sure. It’s such an interesting thing for me to go back for this thing before because it’s like it’s a space that I don’t understand. It’s interesting for me to talk about because in some ways, because of this podcast, I’m shaping my understanding and opinions on recipe development from it, so I appreciate you sharing that, and I know that we’ve … like I said, I’ve heard from people that are like, “Ah, it’s just so cool, the different unique recipes that she’s doing.” Both of that is the recipe as well as the way that you style, which I think is so cool.
Tieghan Gerard: The other thing is I’m lucky I have a lot of people around me like giving me … Like my brother’s girlfriend, Lindsay, has literally traveled everywhere. She’s gone to Guatemala, and she’s been to … She was in Morocco, so I get like a lot like, “Oh, you got to make this, and you got to do that,” and so that’s really fun for me. I really like … I love getting into those different flavors and just simplifying them. Some people are like, “Your recipes are crazy. I can’t make that. Too many ingredients.” Like Lindsay is really good at keeping that ingredients list down. I’m highly impressed by it.
Bjork Ostrom: Part of that too is like that’s one of the … That’s a restrain that she has and that she’s decided to do like lean towards simple recipes, and so it’s … To know that for something that you do is like you embrace the complex flavors and very artistic photography, which I think is … That in and of itself is a niche as well, and yet are intentional about scaling down something from the extreme, complicated into a little bit more approachable is what I hear you saying.
Tieghan Gerard: Yeah. I don’t know. I think there is a lot of like ingredients. I’m like, “What is that? Like I don’t know what that is. So we’ll just change that.”
Bjork Ostrom: Yeah. For sure. One of the things that I’m curious to talk to you a little bit about is the social media side of things. I know that you’d said earlier like, “Ah, just trying to figure this out and don’t fully understand it.” At the same time, you’re successful with it with the Half Baked Harvest brand and that you have over 200,000 people following you on Pinterest, and you have almost 190,000 followers on Instagram. You were humble in your approach to social media. We’re talking about it in the beginning, but also, it’s something that you’re successful at. First, do you feel like there’s a social media platform that you’re most excited about that you enjoy the most?
Tieghan Gerard: I love Instagram, but I am also really loving Snapchat. I think that’s really fun.
Bjork Ostrom: Can you talk about how you use Snapchat? What does that look like for you?
Tieghan Gerard: I’m not a pro at it. Trust me. It’s my weakest probably, but I’m having …
Bjork Ostrom: I don’t think there’s anybody that’s a pro. That’s the great thing about it. It’s new.
Tieghan Gerard: Yeah. No. It’s fun because it’s so relaxed. I feel like it’s like … I know that people … A lot of people like … I’ll talk about Instagram like there’s a little bit of pressure there to make sure your content is in the same flow as what it looks like. It all looks good, and it’s an even flow, and it matches, and it works. With Snapchat, it’s like so much more relaxed, and you can just be like, “Hey, this is me cooking. I’m in … My hair is a mess and whatever. This is me.” You know?
Bjork Ostrom: Yeah.
Tieghan Gerard: I think that’s really fun. I think it’s really fun for people to see the behind the scenes look, and I think that’s what Snapchat is. At least for like us bloggers or whatever you want to call it. It’s a little bit like a behind the scenes, a glimpse into somebody else’s life.
Bjork Ostrom: What it does too is I think it allows people to connect in a way that maybe something like Instagram wouldn’t. At least in a way that most people in this space use Instagram, it’s to present a really beautiful photograph of a recipe, whereas … which I think is good, and you can build around that, and yet, people might not really get who you are. I think podcasting is another example of that. Like after this interview, people would be like, “Oh my gosh, like I feel like I know Tieghan now after that conversation.” I think Snapchat does that, which I think is such a powerful thing for somebody that’s building a brand, especially a personal brand and that they’re able to connect with people and establish a relationship in a way that …
Tieghan Gerard: It’s much more personal.
Bjork Ostrom: Yeah. For sure.
Tieghan Gerard: Yeah.
Bjork Ostrom: I know that Lindsay will occasionally get like snap from somebody, and it will be them making a dish, and she can respond to that. There’s just a really cool personal element to it, which I think is awesome.
Tieghan Gerard: Yeah.
Bjork Ostrom: What do you … For the brand, so speaking not personally, but the brand Half Baked Harvest, where do you feel like the most traction or impact is in terms of maybe …? Yeah. I’ll just leave it at that. Where do you feel like the most traction or impact is for social media platform?
Tieghan Gerard: Like you mean in forms … in terms of getting hits or whatever back to the site?
Bjork Ostrom: Not even like traffic, but like … so I’ll say this.
Tieghan Gerard: Or just the most interaction?
Bjork Ostrom: Yeah. I’ll say this, so let’s say I came to you and I said, “Oh, in really small print when you agreed to this podcast, you didn’t see this, but you have to get rid of all your social media platforms but one, which wasn’t …” Don’t worry. It wasn’t in there, but what would be the one that you’d say like, “This is the most valuable for my blog, for my brand right now,” and why?
Tieghan Gerard: I think that’s like a no-brainer. I think you have to say Pinterest because with Pinterest, you … It’s with direct clicks right back to your site. People see the photo, they click it or they save it, and they can go back to it later. As much as I love Instagram, it doesn’t drive a lot of traffic or anything like that. It’s just it’s a great … It’s a fun platform. It’s a great way to just scroll through and quickly look at photos and be like, “Oh, that looks great,” but Pinterest is … it really … It’s like a work course. It’s so much. Your photos get pinned, and then they get pinned, and pinned, and pinned, and it’s just … It does so much for you, so I don’t …
Bjork Ostrom: Yeah, and in … Sorry, go ahead.
Tieghan Gerard: Sorry, go ahead. I just don’t think you can be like in a position, a blogger position without Pinterest right now.
Bjork Ostrom: Yes. For sure. Especially with such a visual-driven site or industry.
Tieghan Gerard: Yeah, exactly.
Bjork Ostrom: With Pinterest, are there … or what does that look like for you personally versus other people putting … gathering the momentum, pinning your stuff from your website? Like obviously, there’s both. I know for a long time, for example, for Pinch of Yum, Lindsay wasn’t even on Pinterest, and yet still we get a lot of traffic from Pinterest and from other people pinning on to Pinterest.
Tieghan Gerard: I know.
Bjork Ostrom: I’m not recommending that as a strategy necessarily, but that was just the reality. What does that look like for you to personally or somebody that you work with on a team at whatever situation it is in terms of creating content? From you to Pinterest, have you found things that have worked really well, or is it more along the lines of relying on the people that are coming to your site to pin that content?
Tieghan Gerard: No. I definitely … I do a lot of pinning on Pinterest, and I think that that has really been helpful. I think you want to be pinning really good pins, not just your own pins. People are looking for all kinds of things. They’re looking for creative … different creative recipes or things to do in the summer, whatever, places to travel, and you want to be pinning that, so that your followers are … They’re not like annoyed by your pins or they’re not … and so I definitely … I think I have experience with … What I’ve experienced is the more you can pin and not in like aggressively like this is so annoying way, but just the more you can pin, the better, and make sure they’re good pins.
I think it’s really annoying, and I’m sure I have pins on my boards that don’t open to anything, but I try really hard to make sure whatever I’m pinning is … It goes directly to …If I’m pinning a recipe, it goes directly to that recipe, instead of going to some page. You know how people take your photos and it’s like …?
Bjork Ostrom: Yeah, right.
Tieghan Gerard: Yeah. I think that’s so annoying. I’m like, “I just want to go to the recipe,” so I try really hard to make sure my pins are really good for people, and that they’re going to go to where they want. They’re going to take them to where they want to take them.
Bjork Ostrom: Yeah. For sure. Good user experience. Is there something that you’re using in terms of a tool or like a scheduling tool, or are you doing that all within Pinterest?
Tieghan Gerard: No. I use Viraltag, which …
Bjork Ostrom: Okay. Yeah.
Tieghan Gerard: I will schedule out pins to go out throughout the day, so that they’re not like back to back to back. Although, I think that’s different now. Pinterest has changed some things I believe, so I don’t think that all your pins … and tell me if I’m wrong.
Bjork Ostrom: Yeah.
Tieghan Gerard: I don’t think all your pins go up at the same time anyways no matter what.
Bjork Ostrom: Yeah. I think they’re … It’s like all that social media stuff, right? Like Instagram or Twitter.
Tieghan Gerard: I know. I’m really bad at it.
Bjork Ostrom: They’re tweaking the algorithm always. Facebook obviously is the ultimate example and especially as they start to introduce advertising, so I think you’re right in that. I don’t know exactly what it looks like, but yeah. I think you’re right.
Tieghan Gerard: No. I do schedule out my pins because I think it’s … You want to have pins going out especially seasonal on what people are looking for, and you want to have them going up to different boards as much as you can, so that people can do them.
Bjork Ostrom: Yeah. Do you do that like, let’s say, will you schedule out for like a month, or do you do it like once a week that you sit down and schedule out or once a day, or it depends?
Tieghan Gerard: I don’t do it. Actually, I have my brother who’s in college. I’m paying him some chump change there to …
Bjork Ostrom: For sure. Yeah.
Tieghan Gerard: I’m using him the best that I can, so he schedules it. I think he does it like three … I think he does it like every week, so he’ll do it like on Sunday, and he’ll schedule out for the entire week.
Bjork Ostrom: Cool. Yeah, and that’s …
Tieghan Gerard: We just started that, but that’s been working out really well.
Bjork Ostrom: I think that’s such a smart move. That’s one of the things that we’re continually trying to figure out. It’s like, “What are the things that we know that we need to do that we need to continue to maintain and that are important?” Pinterest, for example, and scheduling pins, but don’t necessarily require us to be the face of it, right?
Tieghan Gerard: Yeah.
Bjork Ostrom: If it’s really high-quality content, if it applies to the brand, and if it’s succinct like mission accomplished, now it would be a little bit different if, let’s say, somebody was writing for you. Not that … I know bloggers that will have somebody … These are more in like the business finance world. They’ll have somebody like draft up something, and then they go and tweak it, and then post it as themselves, but like … I think as much as possible, find ways that you can outsource some of that stuff, and so you can maintain the core of what you do, and you know for you that’s the photography, and the recipe development, and the writing. I think that’s really smart and a big takeaway for people.
Tieghan Gerard: It’s a really hard thing to do, let me tell you.
Bjork Ostrom: Yeah. For sure.
Tieghan Gerard: Like delegating is not my good thing. I can’t … I have a really hard time letting go of like all I need to do with all this, but I’m at the point where … and actually, you guys have really helped me with that like you need to … so that you can focus on what is most important for you to focus on and have other people be doing things that aren’t.
Bjork Ostrom: Yeah. For sure. I think the other thing, and you’re probably at this point, and people that are listening will eventually be at this point, and maybe you already are at this point, but one of the phrases that I think about a lot is, “What got you to where you are won’t get you to where you want to be,” right?
Tieghan Gerard: Right.
Bjork Ostrom: What’s hard is to let go of some of that stuff, so you talk about like you hustled and still are really hard. You took these things on. You were doing Pinterest. You were doing Twitter. You’re doing all the different components that are required to build something, and it’s weird when you get to the point where it’s like … Then, somebody else takes that on, but it’s such an important step because that’s what helps you …
Tieghan Gerard: It’s crucial. Yeah.
Bjork Ostrom: Yeah, what helps you grow and develop, and like you said, focus on those important things. I think that’s really, really valuable and insightful as well, so thanks for sharing that.
Tieghan Gerard: Yeah.
Bjork Ostrom: It encourages me with Snapchat to really start to understand that because I don’t use it very much, so I got to get down and tell you …
Tieghan Gerard: Lindsay is pretty good at it, right?
Bjork Ostrom: Lindsay is good at it. Yeah. She really likes it, and Sage, our dog, will make an appearance every once in a while too, which is fun.
Tieghan Gerard: Yeah. Yeah. My cat gets on there. Yeah. The animals are a hit.
Bjork Ostrom: Yeah. For sure. With anything on the internet, right? Like as long as you can put animal in some way, shape, or form.
Tieghan Gerard: Yeah. Definitely.
Bjork Ostrom: We’re coming to the end here, but I want to take some time for you to think back, and this is a question that I like to ask to people that are on the podcast because I think that it’s valuable for people that are far along in their journey and also valuable for people that are just starting out, but if you could go back and have a conversation with yourself and say, “These are the things that I wish that I could know when I was first getting started,” what would you tell yourself?
Tieghan Gerard: Man. What I wish I could know? When I first started, I was so concerned with the photos. In fact, I remember like studying Lindsay’s … Gosh, with her photography.
Bjork Ostrom: Yeah. For sure. The eBook, “Tasty Food Photography.”
Tieghan Gerard: Yeah, and I was like, “I’m never going to learn this. I’m never going to learn this.” It was so stressful. I wish I could have known like you just need time, and I think that’s what I tell people all the time, especially with photography like you just need time, and the more you do it, the better you’ll get, and to just give it time, and it will all play out, so I would say … I don’t know. Give it a time? It was … I don’t know. That’s bad, but …
Bjork Ostrom: No, it’s not. That’s really good, and I think it’s important for people to hear. This, I’ve been thinking about this for a while in terms of the people that we speak to that listen to this podcast, which is all different types of people, but again, I think the majority of them are people that are in the content creation business. If you’re bootstrapping, meaning like you’re not getting this influx of cash that you can spend in hiring staff like … and a lot of times, for people, it’s … people that are bootstrapping, as like a side-hustle, right, so it’s something on the side that they’re doing.
Tieghan Gerard: Mm-hmm (affirmative).
Bjork Ostrom: Maybe they have a family, or they have a job, or something that they’re just starting out with that it just takes time, and so I think it’s the opposite of what you said. I think it’s really, really valuable for people to hear that with something that you’re just getting started with in the very beginning stages that you don’t need to get overwhelmed with being really awesome. It’s hard when you see people that are really awesome, right? Like you see the people that are doing …
Tieghan Gerard: Yeah. It’s really hard.
Bjork Ostrom: Yeah, that are doing a really good job with it, and it seems like such a huge jump to make, but if you give it time, and with that time, you work really hard and are intentional to try and find out ways to get a little bit better, then eventually, you’ll get there. What I heard you saying was like you felt this angst, but you were also really committed to studying and to working really … long days as you figured it out, and I think that’s the critical piece with it is that it’s not just like feeling overwhelmed, and intimidated, and deflated. It’s like feeling that tension, and then leaning into it and saying, “How can I get better?” Then, working at it, and then eventually, getting to the point where it’s like, “Man, you’re doing a cookbook,” and …
Tieghan Gerard: Even now, I still say like I’m always wanting to learn, learn how I can be better, learn how I can do different things. It’s just learning. The more you learn, the better … The more educated you are in what your craft is, the better you’re going to be.
Bjork Ostrom: Yeah. Cool. I think that’s awesome, Tieghan. We’re wrapping up here at the end, but before we do, where can people follow along with what you’re doing and see the work that you’re doing?
Tieghan Gerard: You can halfbakedharvest.com for sure, and then I’m on all social media. You can check me out on Instagram, which I think is probably my favorite and Snapchat for sure. I love Snapchat. If you want to see some behind the scenes, and cookbook recipes, and all that.
Bjork Ostrom: Cool. When is the cookbook coming out? Is there a date set?
Tieghan Gerard: Yeah. It’s going to be September of 2017, which I can’t believe it. It seems long away, but I keep saying it’s not enough time.
Bjork Ostrom: It will be here. Yeah. For sure, before we know it. Cool.
Tieghan Gerard: Not enough time.
Bjork Ostrom: Congratulations on that. Tieghan, thanks so much for coming on the podcast and sharing some of your story and your journey. I know that people will really find it valuable.
Tieghan Gerard: Thank you for having me. It was fun.
Bjork Ostrom: Great. Thanks. Hey, that’s a wrap for episode number 43. Thanks so much for tuning in. I just want to take a quick moment to say thank you. Every once in a while, I want to take time to be really intentional to say that. I know that we get a lot of value out of this podcast by being able to do it and appreciate you listening in, and maybe occasionally giving us feedback, and saying, “Thanks for doing it.” Maybe it’s a review on ITunes, or an email, or a tweet. All of those things really encourage us and mean a lot to us. Even if none of those other things, just the fact that you have made it this far in the podcast means that you listen and tune in each week, which I really, really appreciate. Wherever you are all around the world, thank you for listening. It means a lot to us. Make your great week, guys. Thanks.