Introducing the Food Blogger Pro Podcast!

The Podcast! It’s here!

We are so excited to give you the very first episodes of the Food Blogger Pro Podcast. Buckle your seatbelts, because we’ve got a lot of awesome information here for you to listen to.

First, we’ve got an introductory episode for you, called Episode 000: Our Beliefs, Our Hopes, and Our Dreams. In this short blurb, Bjork talks just a bit about why he is here doing this podcast, what it means for him, and what you can expect from the FBP podcast.

We are also releasing the first two official episodes of the Food Blogger Pro podcast today. In the first one, Bjork interviews Lindsay to learn all about Pinch of Yum. You can listen to that first episode here.

In the second episode, Lindsay interviews Bjork for a look into the start of Food Blogger Pro. You can find that second episode here.

We hope you absolutely love these first few episodes. We had a blast making them, and are really looking forward to see what the Food Blogger Pro Podcast holds for us in the future.

If you have any comments, questions, or suggestions for interviews, be sure to email us at [email protected].

Be sure to review us on iTunes!

If you’d like to jump to the comments section, click here.


Bjork Ostrom: [0:00] Hey guys, this is Bjork Ostrom. My wife Lindsay and I started Food Blogger Pro around two-and-a-half years ago. We also have a food blog called the "Pinch of Yum." This is our first official podcast episode for Food Blogger Pro. We’re actually calling it episode zero. We wanted to keep it short and sweet, and to take a little bit of time to talk about our beliefs, our hopes, and our dreams for this podcast and the work that we’re doing, so you know what we’re all about.

[0:27] First, our belief, what is our deep belief? Our deep belief is that the work is what we’re seeking. That’s capital T, capital W, The Work, not just the result of the work, like money or notoriety. It’s the work itself that’s really important. We know that it’s important to create an income. Sure because, without an income you can’t sustain yourself.

[0:47] One thing that we’ve noticed is that people that do big things and create substantial income, they always come back to doing the work. Have you ever noticed that that people who do big things create substantial income? It’s not like once they have a lot of income or have a lot of notoriety that they just stop, and live off of that.

[1:08] Some people do, but the majority of people that we see continue to do work. That has led us to believe that our primary focus needs to be on doing the work, not just the results of the work or what we’ll get from the work. We really need to focus on the work itself.

[1:26] How do we enjoy it? How do we continue to be creative? How do we stretch ourselves and stay on the edge of our comfort zone in order to make work continually engaging? That’s a deep belief that we have. Our hope for this podcast is that it’s WD40 for your work.

[1:45] Our hope is that this podcast smooths over the bumps, that it silences the creaks, the creaky doors that you have in your work, and it helps remove unnecessary friction that might exist. We know that one of the biggest forms of resistance that we run into, that you might run into, when trying to create new things is that feeling like things are sticky, like you can’t move forward, and when you do, that it’s really slow. That is a painstaking process.

[2:15] With that, part of that is natural. It will always exist, but it’s also important that we continue to think about ways that we can remove the stickiness. One of the best ways to remove things that have a lot of friction, or that are sticky, or that are keeping us back is by spring a little WD40 on it.

[2:36] Our hope for this podcast is that the interviews and conversations that we’re having are your WD40, that they make things less sticky for you, and they allow you to do the work that you want to do in a way that is more friction-less, that you can move forward quicker. That’s our hope.

[2:54] Our dream is to feed the world. We’re still trying to figure out exactly what that looks like, but we know that this podcast is a piece of that puzzle. Chances are that you are as well, which is why we are so incredibly excited that you’re here and joining us on this journey.

[3:13] That’s actually a wrap for episode zero, like I said, short and sweet. After this episode, we’re going to jump into the actual "real content" for the Food Blogger Pro podcast. I think it’s going to be a lot of fun. I’m really looking forward to it. Wherever you are, if I was sitting next to you right now, I’d give you a high five. Until that day, we’ll continue to move forward and continue to do this podcast. I hope you find it helpful.

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1 Comment

  1. Hi Bjork, just wanted to drop you a quick line to say that I am absolutely LOVING your podcasts. In the short time, you have improved dramatically with your succinctness (is that a word?) in your questions and you have a real ability to get down to the nitty gritty albeit simple details that all us Food Blogger Rookies need. Thanks so much for starting the channel, I check it every few days for new posts and am so exciting when one pops up. Keep it up!