242: Social Trends – Pinterest in 2020 with Kate Ahl

An image of a phone with Pinterest pulled up on the screen and the title of the 242nd episode on the Food Blogger Pro Podcast, 'Social Trends.'

Welcome to episode 242 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Kate Ahl talks about using Pinterest in 2020.

Last week on the podcast, Alexa interviewed Social Media Manager, Abby Bayatpour, about how food bloggers can be promoting their content on Facebook and Instagram this year. To go back and listen to that episode, click here.

Social Trends: Pinterest in 2020 

Today marks Part 2 of our two-part series on social media in 2020. Last week we focused on Facebook and Instagram, and this week is all about Pinterest.

Pinterest can be a huge traffic-driver for food bloggers. In fact, it’s consistently in one of the top three spots of traffic drivers for food bloggers.

That said, Pinterest is constantly in pursuit of making the platform better for its users, so it changes quite a bit.

That’s why we’re excited to focus on the best practices for Pinterest in 2020 in today’s episode. Kate Ahl is here to give you her recommendations for finding what’s trending on Pinterest, pinning fresh content, writing awesome Pin descriptions, using promoted Pins, and more.

A quote from Kate Ahl’s appearance on the Food Blogger Pro podcast that says, 'That could be an advantage for you – to share different "fresh" images.'

In this episode, you’ll learn:

  • What Pinterest is focusing on in 2020
  • How going public changed how Pinterest works
  • What type of Promoted Pins work best
  • How to use Pinterest Trends
  • How often you should be pinning
  • Traits of successful pinners
  • What fresh content is and why it’s important for Pinterest in 2020
  • What you should include in your Pin descriptions
  • Whether or not you should be using Rich Pins

Listen to the Food Blogger Pro Podcast below or check it out on Apple Podcasts, Google Play Music, or Spotify:


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

Transcript (click to expand):

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