Welcome to episode 194 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Sam Adler from Frosting and Fettuccine about the importance of creating quality content.
Last week on the podcast, Bjork chatted with Nora Schlesinger from A Clean Bake about how she prioritizes her work and runs her blog. To go back and listen to that episode, click here.
Making Great Content
Sam knows quality content. Whether she’s publishing on her blog or on her Saveur Blog Award-winning Instagram account, she’s constantly on the quest for creating the highest-quality content she can.
That’s what she’s here to chat about today. You’ll learn about her approach to photography and color, her background in cooking, and what it was like to be nominated (and eventually WIN!) a Saveur Blog Award. Enjoy!
In this episode, Sam shares:
- About her experience at Le Cordon Bleu
- How her understanding of colors helps with her food blog
- How she found her photography style
- What it was like to win a Saveur Blog Award
- Why the quality of your content is so important
- What makes quality content
If you have any comments, questions, or suggestions for interviews, be sure to email them to [email protected].
We’d like to thank our sponsors, WP Tasty! Check out wptasty.com to learn more about their handcrafted WordPress plugins specifically made for food bloggers.
If you’d like to jump to the comments section, click here.
Alexa Peduzzi: In this episode, I chat about a tool that you can use to visually plan your Instagram feed and then Bjork interviews the fabulous Sam Adler, from Frosting & Fettuccine, about creating quality content for her blog and for Instagram … Happy Tuesday wonderful human. You are listening to the Food Blogger Pro podcast and we are so happy you’re here today. Today’s episode is sponsored by our friends, our sister site WP Tasty. WP Tasty is a food blogger’s go-to resource for WordPress plugins specifically made with food bloggers in mind. They have a recipe plugin that helps format your recipes for both readers and search engines, a Pinterest plugin that helps you optimize images for re-pins, and an auto linking keyword plugin that helps you work smarter and generate affiliate income. They are great and if you’re wanting to learn more, you can head on over to wptasty.com.
Alexa Peduzzi: For today’s Tasty tip, I want to chat with you about Instagram, more specifically, planning a cohesive Instagram feed. Instagram, by definition, is a visual social media platform. When someone stumbles across your profile, you want them to be engaged and excited to follow along with what you’re doing and creating. A helpful way to do that is by planning a cohesive feed using similar colors, styles, composition, lighting in each of the images that you share. It helps create a compelling, clear message for your followers. It definitely takes some planning, which is why I wanted to recommend a tool that makes a process a little bit easier and it’s called Planoly, P-L-A-N-O-L-Y. Among other things, like scheduling and analyzing, Planoly helps you plan the look of your feed by dragging and dropping your images. This helps you get a feel for what your feed will look like to any newcomers before you even post. It’s a super cool tool, and if you wanna check it out, you can go do planoly.com
Alexa Peduzzi: Now the episode. I am such a huge mega fan of Sam from the blog Frosting & Fettuccine. Sam knows quality content, whether she is publishing on her blog or on her Saveur Blog award-winning Instagram account, she’s constantly on the quest for creating the hightest quality content she can, and that’s what she’s here to chat about today. You’ll learn about her approach to photography and color, her background in cooking and what it was like to be nominated and eventually win a Saveur Blog Award. Without any further ado, Bjork, take it away.
Bjork Ostrom: Sam, welcome to the podcast.
Sam Adler: Thank you so much for having me. I’m so excited to be here.
Bjork Ostrom: Yeah, it’s been fun, even just to talk a little bit before we pressed record, a little bit about your story. For those that aren’t familiar, we’re gonna be talking about that, we’re gonna be covering that, but if you were to meet somebody in the elevator, give them your quick pitch who you are, what you’re about, what would you say for your elevator pitch of who Sam is?
Sam Adler: Who Sam is? I guess I would say that I am a food blogger, a food photographer, but I don’t like to take myself too seriously. I like to have a good time while I’m doing that, also.
Bjork Ostrom: For sure, it’s part of your About page, you talk dancing in the kitchen, which I feel like for anybody that does take themself seriously, they’re probably not dancing in the kitchen, so that makes sense.
Sam Adler: Yeah.
Bjork Ostrom: One of the things that we’re gonna focus on for this podcast interview, is we’re gonna be talking about Instagram, and you won the 2018 Reader’s Choice Award for your Instagram account, which is so awesome. I think any time that there’s any type of those indicators of somebody doing something really well, we want to tap into that and have some conversations around it, so that people that listen to the podcast can learn from those people who, whether it’s getting an award or having success in a certain area, maybe it’s hitting a certain metric. For you, that was Instagram, and you had the Reader’s Choice Award for the best Instagram account, which I think is so awesome and so inspiring. Before we do that, I want to talk a little bit about your history and some of the things that you have gone through to get to the point where you are today. Starting with your time at Le Cordon Blue. Tell us about what it was like to go to school to understand and to learn about baking and how to make the most incredible pastries ever?
Sam Adler: Well, hearing you say that is so nice as well. Thank you, that’s really sweet. Yeah, I think a lot of people, they grow up and they’re like, “Oh, I learned in my kitchen with my grandmother or this person”, and it’s very inherent through their family. For me, that definitely was something that I did with my grandparents, but it wasn’t, I would say, where it started. For me, it really started after I got married. I got married when I was 21, a little babe. I didn’t really know how to cook. I didn’t really know what I was doing, and my mother-in-law actually got me a five-class package to a recreational culinary school, which, at the time, we were living in New York. It was for the ICE, I think it’s Institute of Culinary Education.
Sam Adler: I started off there, and I took a night school class. I took some classes, and then I really ended up loving it. We ended up actually moving from New York to Florida and I was pregnant, and then we had our first kid. He’s seven now, and after I had him, I really felt like I needed to do something that was more for me than just being mom, which is wonderful and I love it, but I needed something a little bit more.
Sam Adler: I set off, and I was like, “I’m doing this. I’m going to culinary school.” I wanted to do it for so long. It was about five years from that first class that I took when we first got married, so I started off going to school. It was every day from 10:00 to 2:00. Hired a nanny, watched the baby, and I didn’t want to look back and be like, “Oh, I wish I did that.” For me, it was just something that I needed to do for myself, and I’m so grateful that I did it. It was just a really, really, really great learning experience for me, and it was something that I felt really proud of.
Bjork Ostrom: Yeah, for sure. When you think back to that and you say, “I’m really grateful that I did that, was it for the experience? The fact that you said, ”Hey, I’m gonna do this for me, and this is important to me, and I’m gonna go through this process.” Was it grateful because the foundational things that you learned, and you can take that and apply it now to what you’re doing, or maybe a little bit of both?
Sam Adler: I think definitely a little bit of both. I think I’m grateful for the hindsight to know that that was the right time for me to go, and even though … Things aren’t always easy. I had a baby at home. I think I started when he was nine months old. It’s not easy, but I thought, this is what’s right for me, and I knew that if I wanted to do it, I had to do it then. I did that, and then also so grateful for the classes. It was a wonderful schedule. It was 10:00 to 2:00, it was awesome. Then, just the things that I learned that you would never really learn, I guess, outside. You would have to be self taught, yeah, but I’m saying just like techniques on how to be fast in the kitchen. Things that not necessarily the recipes, because a recipe you could really get anywhere, but it was really just learning how to work in the kitchen, how to be mindful, how to know how to just do a few things at once, but really do them really well.
Bjork Ostrom: Yeah, I think of an example in a totally different industry and different genre, but I remember when I was working at a non-profit, they did these things called Lunch and Learns, and people would talk about one thing that they were kind of an expert in, and I attended one where somebody was talking about email. I was like, “Oh email. Everybody knows how to email. I won’t learn anything new, but I might as well just show up.” The person that was doing it, there’s so many things that I took away, and one really, really basic thing that I wasn’t doing at the time, was archiving my emails. I was like, “Oh, this is a really important process. After I’m done responding to somebody, get it out of my inbox.”
Bjork Ostrom: Now, that kind of a nerdy, geeky example that I apply to what I’m doing, but I’m guessing that some of the same things existed when you go through the formal process of learning how to prepare a recipe. You’re not just learning about the recipe, like put two tablespoons of this in, but you’re learning about the things that allow you to be efficient in creating the recipe, or in the production of it. When you look back at that, if you were to say, “Hey, these were two, three of the most important things that I learned that I apply today with what I’m doing, even though I’m not in a production kitchen, or I’m not creating recipes that will be served to somebody.” You did that at a point, but at least at his point, you’re not doing that. What were those things that you still incorporate today that help you be efficient and effective with food production and creating recipes?
Sam Adler: I think definitely my skills is definitely the foundation of how working fast in the kitchen. I used to be afraid of those big, scary knives, but once you know how to use it, and you know how to use it effectively, you can bang out three recipes in 15 minutes. It’s definitely something that I use every single day, and also when it comes to recipes, there’s methods, especially in baking, also in cooking, but especially in backing. There’s creaming methods, there’s two-stage methods, there’s all these methods.
Bjork Ostrom: Mm-hmm (affirmative).
Sam Adler: There’s always methods to baking that if you, for some reason, only have ingredients but you know that this is a creaming method, I already know how to make the recipe and I don’t need the recipe.
Bjork Ostrom: Mm-hmm (affirmative), so if you were to say to somebody that wouldn’t be able to go through the formal process of a Cordon Bleu and taking that time out of each day, what would you say? Hey focus on this thing first, and then maybe advice for where they could learn that. Could you do knife skills online, or maybe is it taking a one-off class? How would people pick that up as a skill?
Sam Adler: Yeah, I definitely think that a hands-on class would be best, and then just practicing. A lot of practicing at home, just getting those root vegetables out and practicing your knife cuts. The more practice you do, the better you become, at anything really. I think that if you wanted to do the knife skills. You could definitely learn online, but I think that the best thing is just to get out there and go take a class, and learn all the different knife cuts, and practice it at home.
Bjork Ostrom: Yeah, I think that’s one of the things that we sometimes forget in what we do, is just how much you have to practice to be good at something. It sounds so basic, and it sounds so obvious, but it takes so much work to be good at something, whether that is knife skills, whether that is developing your gut as it relates to a specific recipe, something that it needs more of, less of. Whether that be something as simple as typing, or understanding WordPress, understanding Instagram. All of these things take practice and time, and I think sometimes we forget that, and we get frustrated when, in the first week, or two weeks, we’re not good at something, but those who are, we’re looking at those who are, but they’ve been doing it for three, four, five years, practicing and developing that skills.
Bjork Ostrom: I think that’s a great take-away, and it’s not something new, but it’s a good reminder, “Hey, you need to practice in order to be good at these things, whether that is knife skills or something else.” One of the things that I also found interesting, was before your time doing the Cordon Bleu and doing through that process, you actually worked in the fashion industry, specifically working with colors and being a color coordinator for a fabric company, which I think is such a cool thing, and maybe it wasn’t as cool when you’re in it. I would be interested to hear what that was like, and how you went about getting that job, and what you learned from that experience.
Sam Adler: Yeah, it’s funny, when I tell people I was a color coordinator, I have to kind of explain what it is, and it definitely was not as glamorous as it sounds. I just remember, as a kid, opening up that crayon box or that new marker box, and just looking at the colors and being like, “Oh my.”
Bjork Ostrom: Mm-hmm (affirmative), so many options.
Sam Adler: That excited me, and I guess I never really knew that it could turn into something when I was older, but it never left. As a color coordinator, I worked for a company that made men’s active wear, and they did most of their production in China. Basically, we would get samples of the fabric, and we would basically have to make sure that the red for the sweatpants, were supposed to be the red color, red. There’s wasn’t too much blue in the red, there wasn’t too much orange in the red. I had to basically take 12 swatches of red and compare it to the right swatch, and make sure that those yards of fabric were gonna be the right ones that were gonna be made for the clothes. It’s not as glamorous as it sounds, but I actually really enjoyed it, because I wasn’t working with my hands, but I was working and really using my brain, and I really, really, really liked it. It wasn’t just sitting in front of the computer writing emails, which was part of it, but I really liked the color aspect of it.
Bjork Ostrom: It’s interesting, because there’s probably a little bit of learning that goes into this, but also probably a little bit of just who you are, where you are somebody who notices colors. There are millions of different people in the world, and there are some people who just don’t really notice colors. It’s like my friend, his name is Nate, and we were just talking the other day about, he lives on his own and has this really bare walls and no decoration, and he just has taped on the wall minimalism kinda as a joke. He’s somebody who doesn’t feel design of an interior space in the same way, and you’re somebody who obviously understands color and you can see that in the work that you create in your Instagram account, which we’ll talk about a little bit. Is that something that’s always been the case for you, or is that something where you’ve also had to develop that as a skill? For those that want to develop that, those that want to get better at understanding color and the importance of that, how do they go about noticing that, and developing that as a skill?
Sam Adler: Right. I think for me, I always had, and this is gonna really weird, but colors make me feel a certain way, and there’s a whole color theory behind that. Red is fire, orange, like burning … You know, like those … Blue is calming, and green means money, and purple’s elegant. I think you can say all those things, but it feel like it depends also on how it makes them feel.
Bjork Ostrom: Sure.
Sam Adler: This is weird, but when it comes down to the clothes that I’m wearing. If I’m wearing a black shirt, I’m like, “Oh my God. I don’t feel black today, so I can’t wear a black shirt today. I can’t.” I think it depends really, for me, I always noticed how certain colors make me feel, but I think that if you want to learn how to get better in understanding colors, then I would definitely … I guess do the same thing. See how these things make you feel. Go through a list of, maybe even Pinterest is a good source. Go through color pallets and see which ones you’re attracted to, and what colors do it for you? What color combinations don’t you like? For me, I’m not a red person. There’s nothing in my house that’s red. It makes me feel upset, and a lot of my house is blue, light colors, pastels, nothing is too creepy.
Bjork Ostrom: Yeah. It’s interesting. Lindsay talks about that as a way to develop your photography style, so in the workshops, one of the workshops that Lindsay would do for Tasty Food Photography workshops was style and brand. In that, one of the things that they talk about is on Pinterest, creating private boards where you create your inspiration. I think you can do the same thing with color, where you can say, “Hey, what are the colors that are inspiring to me, or that feel like a good fit for me?” You can kind of develop your style, your look, your feel. I’ve been thinking about that even personally, and you talked about this, but because we are all kind of our own brand and we represent whether we like it or not, something to people and a lot of that is based on whether it’s the colors that we wear, or the clothes that we wear.
Bjork Ostrom: I’m somebody that doesn’t put a lot of thought and energy into developing that, but it’s important. Even looking through your Instagram account, that’s one of the things I can see is like, okay, you are intentional in picking out these colors, but those also reflect who you are. You’re not wearing neon green, and then posting lighter pastel colors for the food photography that you’re taking. I think that’s a great exercise and something that people could do is create a little private Pinterest board, and chalk out some time to say, “Hey, I want to develop my style, my look, my feel as it relates to my blog.” It could be you personally. It could be your Instagram. I think that’s great. When you went about starting your blog, and social media around that, was that something that you did, or did you know, this is directionally where I want to go, because I know this is who I am because of previously being somebody who is really intentional with color, understands that. Did you know that right off the bat, or did you have to develop that as you got into it?
Sam Adler: I think I really had to develop it. I started my blog only in May 2017. Actually, that’s a lie. Sorry, I started a really long time ago. I got the domain, I started everything, and we had our second kid and then we had a lot of stuff happening. It all got delayed for just a little bit-
Bjork Ostrom: Pressed pause.
Sam Adler: Paused for maybe three years. Yeah, in May I started. If you go back in the beginning posts of my blog, or even Instagram, you’ll see that it doesn’t happen until around November time, where I really started getting intentional with my colors, and started getting intentional with what I was posting. I chose those colors, because it’s really what I love. In my room, my duvet is pink. I have pink and green flowers in front of my house. It’s not hard for me to stick with that for photography and styling, because it’s really what I really like. I think that if someone were to choose a styling, it’s easier in a way, kind of, because it is what you like, so it’s easier to go off of that in terms of your photography, but I did the mood board exercise, and I actually do it a lot from time to time.
Sam Adler: Sometimes your style changes a little bit, and it’s not even just only recipes and food photography. I like to take inspiration from nature, or from architecture, or maybe an outfit that you find on Pinterest that you like. It could be really anything. Yeah, I started really intentionally maybe a few months later, after I realized, oh wow, this is what I should be doing, and I’m gonna go from here.
Bjork Ostrom: What was it that caused you to change? What was the moment where you were like, I need to change this. I need to update this, I need to evolve this a little bit. What your advice be for people who are wanting to do the same thing? How do they do that? Do you just make that decision? What does that look like?
Sam Adler: I think that when I started my blog, I knew that I had started it previously, and like I said, it paused. I didn’t want that to happen again, and I was like, “Okay, if I’m gonna do this, I’m gonna go all in. Go big or go home. There’s no point, otherwise what’s the point?” I realized I had to up my photography, so I enrolled in a photography course, and from there I learned what I liked, and my style. Yeah, I think if you wanted to do that, then I would really think hard about what you love and what you think inspires you, what’s gonna make you get up every day and keep doing the same exact thing over and over, and be better at it than you were the day before.
Bjork Ostrom: Yeah, that’s great. What do you feel like that is for you, when you think about ways that you’re finding out how to improve, get better? We talk about this idea of one percent infinity on the podcast, which is every single day, get a little bit better over a long period of time. What are those things for you, as you think about your photography, your style, your brand?
Sam Adler: I think for me, first of all, I love that and honestly, I had the flu the last 10 days, and so the only thing that kept me going was that, because I was like, “Okay, if I could just be one percent better than yesterday, than I’m good. I won’t feel like this whole week was.” Yeah, so for me, I think that there are some things in my photography that I love, but I feel like I could always maybe do a little bit better. I don’t think that there’s really a time where I’m like, “Oh, I’m obsessed with this. I’m done.” I don’t think that there’s a time where you’re like, “I’m don’t. I’ve arrived. I’m finished. The end.” I think there’s always room for growth, and that’s why I love being in a creative business, because there’s always something more you can learn, something new that you can do.
Sam Adler: For me, it’s finding those things. Maybe it’s the lighting in my photography. Maybe I’m not happy with the way that there’s not enough shadows, or I want more texture, I want more lighting. For me, this year, I really want to work more on the texture and the lighting in my photos. Maybe to some people, it looks perfect, but to me, I know that you can always, I guess, get better.
Bjork Ostrom: Yeah, absolutely. It’s one of the things that I hear Lindsay constantly talk about, is the tiny little tweaks and adjustments that she wants to make with her photography, and she’s so present to that. I think it’s similar, whether it’s color, or I think of people that are designers and fonts. People that are passionate about a certain topic and passionate about the thing that they do are always gonna be finding ways that it could be a little better, and I think photography is an example of that, where for the average person that will come and look through a blog post, it would be like, “Gosh, these look great.” For you, you’re so close to it, it’s such a passionate thing and you spend so much time with it, there’s always these small tweaks, or big changes that you’re interested in making and adjusting.
Sam Adler: Yeah, I think that goes for a lot of photographers. I think we’re all, even my friend the other night texted me a photo. She’s like, “I hate this picture.” I’m like, “What do you hate about it?” She told me all these things, I’m like, “Honestly, I didn’t even notice any of that.”
Bjork Ostrom: Yeah.
Sam Adler: You know?
Bjork Ostrom: One of the things that I’m interested to hear about a little bit is, so you won the Saveur Reader’s Choice Award for Best Food Instagram for 2018, so congratulations for that.
Bjork Ostrom: Yeah, and what was that like? I’m always curious to hear, do they send an email and be like, “Hey, head’s up! You win.” Is it like a phone call? What is that experience like when they reach out and let you know about that?
Sam Adler: It’s unreal. It was really unreal. Honestly, they sent an email saying congratulations, you are now a finalist in the 2018 Saveur Blog Awards under this category. Please encourage your followers to vote for you. Basically, you have to be nominated. Every summer, I think in July, they do it. You have to be nominated. You could do it for yourself, and you can ask your friends to do it. I’m not really sure how they pick all the nominees, but every category has a reader’s choice, and an editor’s choice. Honestly, I didn’t think it was gonna happen. It was really a shot in the dark for me. I’m a new blogger, relatively new, and I had maybe, I don’t know, 8,000 followers on Instagram. It was crazy. I honestly didn’t think it was gonna happen.
Sam Adler: I remember getting that email and they’re like, out of 130,000 people who tried to get in, we picked 66 people and you’re one of them. I was like, “What?” I had a friend over, I broke down, I was crying. The kids were somewhere. I don’t know, I was in the middle of doing a client shoot. It was a crazy day. It was crazy. It was crazy, but …
Bjork Ostrom: I think it reminds me of one of the concepts that we talk about and this idea of who, not how many. The thinking behind that is as a creator, one of the most important things that you do is create. It’s the content that you create. It’s the quality of that content. Sometimes, it can be discouraging when you create really good content, and the numbers attached to it seem disconnected. Whether that’s followers or Google Analytics metrics, or number of people that are visiting a certain post, or a recipe that you feel like is really good. The important thing to remember is it’s not just about the numbers, because it’s who is visiting, it’s not just how many. You could be creating content that maybe an editor from Saveur is coming and looking at that and saying, wow this is really good.
Bjork Ostrom: Maybe it’s a celebrity that comes and is like, “Gosh, this is awesome. I’m gonna follow this and promote it.” Whatever it would be. I think that is a good reminder for people who are in the place where they’re maybe just starting out, or it’s a little bit discouraging because they’ve been working really hard, and they don’t have the numbers that they feel like should reflect where they’re at. It’s important to remember, and you are a great example of that, that it’s who is coming, it’s not just how many people, and when you do have that person that comes, that’s influential and they notice that, and you have creative quality content, then that can have a really big impact. For you, it’s saying, “Okay, this is really good content. This is somebody who knows what they’re doing. This is a really high quality Instagram account, and therefore we’re gonna nominate it.” Eventually you end up winning, which is so cool. Then that opens open doors, right?
Sam Adler: Yeah, for sure.
Bjork Ostrom: It’s like, this is not as big of a deal, but there are thousands of people who listen to this podcast, and now they’re exposed to you, and all that comes back to quality content and creating that quality content, and being dedicated to that. For those that are listening that are in those early stages, or maybe have been working on it for a long time, what would your encouragement or advice be to them as they’re looking to continue on? They’re hoping, maybe, to get recognition at some point. What would you say to those people who are in the daily grind?
Sam Adler: I think just keep going. Do what you know. Do what you’re doing, and keep going. Honestly, it’s really about the content, and whenever anyone asks me for Instagram tips, or blog tips, or how to grow your Instagram, you can get as many shout-outs or anything like that, but if you don’t have the quality stuff, the quality content that people are gonna like, then they have a choice whether to follow you or not. It doesn’t matter if you get a shout-out. It doesn’t matter how many people tell you to say, hey follow this person. If you don’t have good quality content on your Instagram or your blog, that’s where it starts. Just really keep going. Also, I did this with less than 10,000 followers on Instagram, which is crazy, and it blows my mind. It really, really … It still does. It was in November, and it still blows my mind.
Sam Adler: I just checked the email. It said, “Congratulations on becoming a finalist in the 9th Annual Saveur Blog Awards from a pool of 20,000 submissions. Your blog was selected as one of the most innovative, impressive and well executed we came across.” That means you gotta put the good work in.
Bjork Ostrom: Yeah, for sure. What does that look like? As we kind of wrap up here, I think one of the hard things with quality content and good work is, you kind of know it when you see it, but it’s kind of hard to know, and there isn’t a formula that goes into it, but what would that look like? If quality content and good work, and they say content is king. If that’s the front-facing thing, if you peel back the curtain on that, what’s behind it? What are the things that make up, or what is the … If quality content is the finished recipe that you eat, what are the ingredients that are put together to make that?
Sam Adler: Right. I think I also struggle with this sometimes a little bit, because I think everybody asks themselves that question. I think when it comes to food blog, food recipes, I think that it’s a good recipe. Something that’s tested and re-tested, so that you know that it works, and also a pretty recipe. You gotta put that food photography to use. You have to make sure there’s good lighting, composition is working well for you. You have to make sure that the food is the star of the show. You can’t take a picture and focus on a spoon and expect everyone to go crazy over the pie you just made, if you can’t see the pie.
Bjork Ostrom: Mm-hmm (affirmative).
Sam Adler: I think definitely a recipe that works, really great lighting, really great composition, and that doesn’t mean it has to be my style or anyone’s style. You do your own style, dark, light, whatever it is, but have the elements of making it look pretty, and making it taste good, and I think that’s the way to go.
Bjork Ostrom: Yeah, for sure. That’s great. Sam, super fun to talk to you today. For those that want to follow along, whether that be on Instagram or your blog, can you let them know where they can find you and follow along?
Sam Adler: Yes, my blog is frostingandfettuccine.com, and on Instagram, it’s also Frosting and Fettuccinne. That’s two T’s, two C’s and an E.
Bjork Ostrom: I’ll bet. It’s almost as if you’re said that before.
Sam Adler: Almost.
Bjork Ostrom: Yeah, that’s great. Sam, thanks so much for coming on the podcast.
Sam Adler: Thank you so much for having me.
Alexa Peduzzi: That is that my friend. Thank you so much for tuning into the Food Blogger Pro podcast this week. Instead of sharing a typical review of the week here to wrap up the episode, I’d like to encourage you to leave us a review on iTunes. Not only could you and your blog get featured on an upcoming episode of the podcast, but it also really helps the show get in front of other listeners. If you’re on a computer, you can easily leave a review by opening iTunes, selecting Podcasts, clicking Store, and then searching for Food Blogger Pro. You can then click on the show, and then click over to Ratings and Reviews to leave a review. Just be sure to include your name and blog name in the review, and we’d love to share it in an upcoming episode. Thank you again for tuning in this week. We appreciate you so very much. From all of us here at FBP HQ, make it a great week.