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A surge of vegan bloggers has been using the internet to make change in the way people think about animals through new forms of activism. VeganMoFo (the vegan month of food) and worldwide Vegan Bakesales to raise money for causes and promote veganism are just some of the ways that we are breaking out of the stereotypes of the past and creating a revolution. Learn creative ways to promote your message and engage your community on and off the web and more about food activism and using your culinary skills to promote compassion.
Are food bloggers the next Hugh Hefners?
Love him or hate him, Hef is an icon. He heads a multimedia empire, and has mastered magazines, broadcast, pay TV, films, and the Internet. Now the guy keeps showing up in commercials!
Are food bloggers on the same path, with their devotion to bacon and chocolate? These days, if you have a passion for food, and the ability to take sexy pictures (of dinner), make steamy videos (in the kitchen), or write erotic prose (about dessert), you might just find yourself a book deal, a television show, or even the subject of a Hollywood film starring Meryl Streep!
Actress and restaurant blogger Stacie Capone will explore this phenomenon with some of the rising stars in the Food Porn movement. The audience is sure to leave hot and bothered and hungry.
by Chitra Agrawal and Jaspal Riyait
We are in the midst of a food revolution and technology is the catalyst. This is the age where chefs have Facebook fan pages, food bloggers are landing book deals, grandmas are uploading their cooking videos and single Twitter updates hold entire recipes.
We’re more adventurous in the kitchen from reading cooking blogs that make lesser known cuisines and ingredients accessible. We no longer shy away from cooking techniques that seem over our heads thanks to cooking shows on YouTube. We’re now more resourceful with iPhone apps that help us make meals out of random and leftover ingredients.
Food bloggers have become the newest trendspotters and online food communities are thriving on sites like Epicurious and Serious Eats. Restaurants live and die by reviews on Yelp while others are discovered on Foursquare. And we love to chase food trucks via Twitter!
What does this mean for the restaurant and food industry, cookbook publishers and food critics, for traditional chefs and food bloggers and the new breed of home cooks and foodies whose appetites are wetted by what’s new and unknown?
11th–15th March 2011