Notes from Techmunch
I love any scene with food and laptops. (This may be why I secretly like airports, especially Milwaukee where you can score a rocking chair and a bangin’ grilled cheese in the lobby). Needless to say, Saturday’s Techmunch conference in Philadelphia was my kind of place. I was stoked when my friend Marisa of Foodinjars.com offered me a pass. For all the people I orbit online, I rarely spend face time in their presence — oh, the sad fate of a digital dairy hermit!
Techmunch reminded me that Philly’s food blogger scene is not just thriving, it’s very welcoming. And diverse. And full of swell eclectics. I have attended creative writing conferences for years where everyone looks the same — greige and rumpled. At Techmuch, there were enough different hairstyles and body types to fill, well, a street photographer’s rolodex. Too bad Philly doesn’t have a Sartorialist.
Here’s who I found inspiring:
Phickle: Amanda Feifer, a regular face around the kitchen at Philly’s co-working hub, Indyhall, started this new blog devoted to all things fermentation. Three cheers for her post about making kefir sour cream.
Manifest Vegan: Allyson Kramer drew on her fine arts background to explain how she values blog design over monetization, and I must say, that was refreshing. If I had a dime for every time someone asks me about ads…
Whitney Hoffman: Kudos to this digital media guru who explained the finer points of Google Analytics to me in the bathroom. As an attorney, she had great insight into copyright, too. Check out her interview on Technorati.
Zagat? Now owned by Google. The local office is reaching out to food bloggers in a big way to get them on Google+.
Messy and Picky? Philly’s pioneering power couple is back in the saddle after a long hiatus. Expect a new look for this detailed and beautifully photographed food blog that has been around since 2004.
Philly.com? Michael Klein dished about a redesign. Also, 90 percent of the site’s traffic comes from people searching for restaurant news.
Facebook? No longer a blogger’s beloved. Their new policies on promoted posts are sending the culinary net set to Tumblr and Pinterest.