{"id":65447,"date":"2014-05-23T10:18:47","date_gmt":"2014-05-23T09:18:47","guid":{"rendered":"https:\/\/www.vuelio.com\/uk\/?p=65447"},"modified":"2014-05-23T10:18:47","modified_gmt":"2014-05-23T10:18:47","slug":"speedy-spotlight-foodstinct","status":"publish","type":"post","link":"https:\/\/www.vuelio.com\/uk\/blog\/speedy-spotlight-foodstinct\/","title":{"rendered":"Speedy Spotlight: foodstinct"},"content":{"rendered":"

An interview with Jared, author of the food blog, foodstinct<\/a>. He spoke to Cision about keeping his diet and content green, working with PRs and how he measures the online influence\u00a0of his blog.\u00a0<\/strong><\/p>\n

Why should people read your blog? What makes it different?\u00a0<\/b>For a\u00a0\u201cmostly-veg\u201d\u00a0perspective on\u00a0what\u2019s going on in London dining<\/a>\u00a0 I\u2019m not about preaching to people about their beliefs, but I prefer to mainly avoid meat in my diet. It seems celebrating veg is finally \u201con trend” and although many eating establishments do it well, there are some that do it better than others. I\u2019m aiming to highlight the mainstream restaurants that don\u2019t make people feel like second\u00a0class citizens, just because they don\u2019t want to bite a burger or fork a pheasant breast. Oh and I create and share vegetarian recipes too.
\nHow do you measure the success of your website?\u00a0<\/b>Increasingly people are consuming content within the social platform they are on. So my ultimate measure is online influence, which I get through tools like Klout which take into account reach and engagement across everything: Twitter, Instagram,\u00a0Pinterest, Google+ and others. I\u00a0still somewhat obsessively check out my blog page views to know which posts my audience is interested in, but I think a lot of the action happens outside of the web these days.<\/p>\n

What’s your favourite blog and why?\u00a0<\/b>I follow pics and tips on what\u2019s hot from two carnivores: Clerkenwellboy<\/a> and Samphire and Salsify<\/a>\u00a0but filter where I take up their advice based on where I think there’s going to be good veg. They’re both prolific and on top of the trends. And Itchy and Bacon<\/a>\u00a0keeps me looped in on what veg I should be planting, and cool east-end urban food projects.<\/p>\n

B<\/strong>y keeping you\u2019re blog mostly about vegetarian food, are you limiting visitors to your site?\u00a0<\/b>I see that I\u2019m speaking to a growing niche. I recognise it won\u2019t be to everyone\u2019s taste, but there are a lot of people who want more veg and less meat in their diet, whether they identify as vegetarian or not. I\u2019m really pleased to be celebrating veg, to meet that need. I also think chef\u2019s that tend to do veg dishes really well, tend to be more innovative. I hate to say it, but I think the headline grabbing nature of meat and it\u2019s ability to tantalise, can cover for a lack of real creativity.<\/p>\n

What advice would you give to someone who wants to start a blog?\u00a0<\/b>Just start. A mate of mine told me this, and it was the best advice I could get. Thanks Dave! Of course, what I started with wasn\u2019t where I am today but it doesn\u2019t matter. It\u2019s a creative process, and the sooner you start the sooner you learn, refine, perhaps trash it and start again. But, you don\u2019t learn any of this until you start.<\/p>\n

\u00a0How do you work with marketers and PRs?\u00a0<\/b>I am not averse to invites from restaurant PRs to openings and previews! Seriously, if you\u2019re proud of the veg in your offering, then I\u2019d love to try and am happy to reflect an authentic experience of eating with you.I\u2019m a proud photographer, so I don\u2019t publish food photos unless they look great. I\u2019m based in Central London but travel within the UK (I especially love the southwest and Scotland) and also am a massive fan of Italy, where I also spend a lot of time. I\u2019m also open to product trials that reflect my ethos in the kitchen: mostly veg, ethically sourced and from scratch.<\/p>\n

Who do you work with in brand marketing? PRs? SEOs? Anyone else?\u00a0<\/b>I\u2019ve worked with PRs in the past. But I\u2019m interested in hearing from anyone who\u2019s an offer which matches my proposition.\u00a0I’ve worked in large marketing departments, digital marketing roles and ad agencies myself for 15 years, so I am used to the trade, adapting and finding practical solutions.<\/p>\n

What can marketers do better in working with you?\u00a0<\/b>I find blind emails a bit off-putting, or where the proposal is clearly outside the scope of of what I do. But where I\u2019ve engaged with marketeers I\u2019ve generally been happy.<\/p>\n

What will be big in your blogosphere in 2014?\u00a0<\/b>Lot\u2019s of great veg, obviously! As well as what\u2019s happening in London, expect to see more of Italy. There are a bunch of Italian classics – I\u2019m converting to veg friendly recipes which I\u2019ll publish when I\u2019ve played with them enough. Plus I\u2019m in Florence, Bologna and Pisa over the rest of this year, so no doubt I\u2019ll be eating (and tweeting about it).<\/p>\n

Editorial information on Jared, foodstinct and thousands of other media contacts and outlets, can be found in the\u00a0CisionPoint<\/a>\u00a0Media Database<\/a>.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

An interview with Jared, author of the food blog, foodstinct. He spoke to Cision about keeping his diet and content green, working with PRs and how he measures the online influence\u00a0of his blog.\u00a0 Why should …<\/p>\n","protected":false},"author":322,"featured_media":65459,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[248,7272,4038,5741,1449],"tags":[6511,6537,6538,6539,6540,6541],"_links":{"self":[{"href":"https:\/\/www.vuelio.com\/uk\/wp-json\/wp\/v2\/posts\/65447"}],"collection":[{"href":"https:\/\/www.vuelio.com\/uk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vuelio.com\/uk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vuelio.com\/uk\/wp-json\/wp\/v2\/users\/322"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vuelio.com\/uk\/wp-json\/wp\/v2\/comments?post=65447"}],"version-history":[{"count":0,"href":"https:\/\/www.vuelio.com\/uk\/wp-json\/wp\/v2\/posts\/65447\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.vuelio.com\/uk\/wp-json\/wp\/v2\/media\/65459"}],"wp:attachment":[{"href":"https:\/\/www.vuelio.com\/uk\/wp-json\/wp\/v2\/media?parent=65447"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vuelio.com\/uk\/wp-json\/wp\/v2\/categories?post=65447"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vuelio.com\/uk\/wp-json\/wp\/v2\/tags?post=65447"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}