We are thrilled to announce that IFBC is coming back to Seattle in 2014!
Organized by Foodista.com and Zephyr Adventures, IFBC was the first-ever conference for food bloggers, first held in May of 2009. The series focuses on three themes: Food, Writing, and Technology. This event will feature high-quality educational sessions, personal networking opportunities, and what 95% of attendees say is the best food and wine of any blogging conference! Join us for our SIXTH annual conference in beautiful Seattle, Washington!
Dates: September 19 - 21, 2014
Location: The Westin Seattle
Registration Fee: $395 / $95
*The cost of registration for all participants is $395. However, for food bloggers with an active blog who agree to write at least three posts about the conference, the cost is only $95. You can choose to write about anything you want - the conference itself, the venue, the sponsors, or the food - and can do so before, during, or immediately after the conference. This is our way of supporting food bloggers as you attempt to make a living (or cut costs from) your food blogging.
Submitted by Sheri Wetherell on June 24, 2014
Did you know that all true teas come from the Camellia sinensis plant, so when you drink a cup of tea, you’re really sipping the brew of a plant and all the goodness that goes with it? Research conducted by Tufts University found that tea contained more antioxidants than 22 vegetables studied! If you’re ready for a little “Tea 101” lesson, here are some more interesting facts about tea, the world’s most consumed beverage besides water.
First, if you’ve wondered about the different “types” of tea out there, here’s the story: it’s the varying amounts of time the freshly-plucked Camellia sinensis leaves are exposed to air (oxidation) that determines whether the leaves become black, oolong, green or white tea. Black tea has been exposed to air for several hours, which produced a robust brew with the most caffeine. Oolong tea comes from Camellia sinensis leaves that are exposed to air for only a few hours, only half the amount of time as black tea. It has a smooth, silky and slightly sweet taste. Green Tea is made when Camellia sinensis leaves are immediately steamed or pan-fired rather than being exposed to air—so no oxidation occurs. This special handling makes for a more delicate brew that is typically lower in caffeine than black and Oolong teas. White Tea comes from carefully hand-plucked leaves and unopened buds of the Camellia sinensis plant that wither in natural sunlight. This prevents oxidation and produces a brew that is pale yellow in color. In ancient times, so highly prized was this delicate tea, it was reserved for the exclusive enjoyment of Chinese Emperors!
On the other hand, herbal teas and red Rooibos teas, do not come from the Camellia sinensis plant … but they’re still made of other plants! Rooibos Tea (pronounced roo-ee-bosh) is an herbal tea with a unique flavor profile unlike tea from the Camellia sinensis bush. Made from the fermented leaves of the red-colored South African Aspalathus linearis bush, it produces a naturally caffeine-free, full-bodied brew that can be enjoyed any time of day. And finally Herbal Teas are made from a variety of aromatic plants whose flavors blend beautifully with fruits or spices to produce a naturally caffeine-free brew.
If all that plant-based talk makes you crave fresh veggies, here are two salad recipes made using Bigelow Tea! Enjoy the goodness of the garden!
Green Salad with Pomegranate Vinaigrette And Goat Cheese Garnish
This salad is full of healthy veggies and is topped with a sweet and tangy dressing made with Bigelow Pomegranate Pizzazz Tea!
4 cups mixed lettuce greens
¼ cup (60mL) pomegranate seeds*
2 ounces (56g) soft goat cheese, crumbled
½ cup (125mL) boiling water
6 Bigelow Pomegranate Pizzazz® Herbal Tea Bags
⅓ cup (80mL) red wine vinegar
⅓ cup (80mL) olive oil
2 teaspoons (30mL) grated shallots
1 teaspoon (5mL) sugar - to taste
Salt and pepper to taste
Make this vinaigrette by infusing water with 6 Bigelow Pomegranate Pizzazz® Herbal Tea Bags for 10 minutes. Remove tea bags. Combine vinegar, olive oil and shallots together. Add sugar, salt and pepper to taste. Arrange a cup of mixed greens on 4 individual plates, garnish with pomegranate seeds and goat cheese, drizzle with Pomegranate Vinaigrette. Serve immediately. *If pomegranate seeds are not available substitute sun-dried cranberries.
Jicama Salad With Citrus-Poppy Vinaigrette
This colorful salad is extra crunchy and full of flavor, thanks to a bright vinaigrette which combines two popular Bigelow Herbal Teas. Jicama is found in the produce section of the grocery store and needs only to be peeled before enjoying its fresh, apple-scented interior.
1 medium jicama (about 2 lbs.), peeled and cut into 1 inch matchsticks
4-5 carrots (1 lb.), peeled and cut into 1 inch matchsticks
1 bunch watercress (about 3 oz.), roughly chopped
For Citrus-Poppy Vinaigrette:
½ cup boiling water
2 Bigelow® Orange & Spice Herbal Tea Bags and 2 Bigelow® I Love Lemon® Herbal Tea Bags
2 tablespoons unseasoned rice vinegar
¼ cup canola oil
½ teaspoon salt
Freshly ground pepper
Dash of sugar
1 clove garlic, finely minced and mashed into a paste
1 teaspoon poppy seeds
This colorful salad is extra crunchy and full of flavor, thanks to a bright vinaigrette which combines two popular Bigelow® Herbal Teas. Jicama is found in the produce section of the grocery store and needs only to be peeled before enjoying its fresh, apple-scented interior. Place the chopped jicama, carrots, and watercress in a large bowl and set aside. Make the vinaigrette. Place tea bags in boiling water and allow to steep for at least 5 minutes. Pour ¼ cup of the prepared tea into a small bowl. Add rice vinegar to tea. While constantly whisking, add canola oil in a steady stream. Add salt, pepper, sugar and garlic and whisk to combine, forming an emulsion. Add poppy seeds to vinaigrette and pour over jicama salad. Serve chilled or at room temperature.
Submitted by Sheri Wetherell on June 12, 2014
Joe Yonan will lead a Writing session at this year's IFBC in Seattle, WA.
Joe Yonan is the Food and Travel editor of The Washington Post, where he’s worked since moving to Washington from The Boston Globe in 2006. He’s proud that his great team at the Post has twice been awarded the James Beard Foundation award for the nation's best newspaper food section.
He’s also a writer: he pens occasional features for both Food and Travel, including the occasional "Cooking for One" column, which has won honors from the Association of Food Journalists, and the Weeknight Vegetarian recipe column. His writing for the Post and The Boston Globe has appeared in three editions of the "Best Food Writing" anthology. He’s the author of "Serve Yourself: Nightly Adventures in Cooking for One," published by Ten Speed Press in March 2011, and the coauthor of "The Fearless Chef" with Boston chef Andy Husbands. In 2012 he took a yearlong leave from the Post to leave with his sister and brother-in-law in southern Maine, where he helped them with their homestead, cemented a move toward vegetarianism, and worked on his most recent book, "Eat Your Vegetables: Bold Recipes for the Single Cook.”
Submitted by Sheri Wetherell on June 12, 2014
Todd Coleman will lead the Food Photography and Beyond session at IFBC 2014 in Seattle.
Todd Coleman, the creative director at Tasting Table, has seen every side of the food world—from behind the lens to behind the pen, the line, and beyond. A graduate of the Culinary Institute of America, Coleman was obviously (and voraciously) predisposed to a career in cuisine. But unlike some CIA grads, he didn’t veer narrowly to one aspect of the food world. Rather, and over the course of several sumptuous years, he devoured food creatively, in almost every way possible.
Among his various approaches, Coleman has gotten hands-on experience and applied his CIA know-how as a professional restaurant chef and also as a private chef. But Coleman also knows how to capture food and food culture, and in that capacity, he’s acted as an editor at Everyday Food and produced shows for The Food Network. He’s engaged and indulged his visual love of food as an accomplished food photographer, photographing for cookbooks like The Japanese Grill by Tadashi Ono and Harris Salat, and The Mom 100 by Cookstr.com founder Katie Workman.
And for seven years, Coleman coalesced his savvy as executive food editor of Saveur, running everything food, from recipe selection to test kitchen oversight. During his tenure at the magazine, Coleman propped, styled, and photographed the majority of Saveur’s covers, providing additional photography for features both in the studio and on location, and keeping the fires of his food love well stoked.
Stay in touch...
Submitted by Sheri Wetherell on April 30, 2014
Foodista and Zephyr Adventures have teamed up to conduct the 3rd annual State of Food Blogging survey, which will reveal key statistics and trends pertinent to the food blogging community. Think Technorati's State of the Blogosphere annual reports, but catered specifically to food bloggers.
This information is essential to ongoing innovation and trends within our industry. Food bloggers can use the State of Food Blogging survey results to gauge their goals against fellow participants, or discover what advertising methods worked best (and worst) for others. Industry professionals will learn what factors are most important to food blogger conference attendees, and how food bloggers are using social media. On our end, Foodista and Zephyr Adventures will use the survey results to help shape the content we provide at the International Food Bloggers' Conference.
All State of Food Blogging survey responses will be kept entirely confidential -- they will only be used in aggregated form -- and all participants will receive a completed report.
Submitted by Sheri Wetherell on April 15, 2014
Shauna will lead the "Professional Recipe Development" writing session at IFBC 2014 in Seattle.
Shauna James Ahern is the author of the cookbook, Gluten-Free Girl and the Chef, named one of the best cookbooks of 2010 by The New York Times, and the food memoir, Gluten-Free Girl. She is also the author, photographer, and head baker at Gluten-Free Girl and the Chef, her much-loved food website (www.glutenfreegirl.com), which she creates with her chef husband, Daniel Ahern. Her work has been published or recognized by The New York Times, Gourmet, Bon Appetit, Epicurious, Babble, The Guardian, Gilt Taste, CNN's Eatocracy, and The Washington Post. Her latest cookbook, Gluten-Free Girl Everyday, was nominated for a James Beard award. She and her husband, with their two children, live on Vashon Island, where they are probably cooking something as you read this.
$395 for non-blogger participants (industry, media relations professionals, etc.)
Who Should Attend
Bloggers, Food Writers & Cookbook Authors
Publishers, Agents & Editors
Food Brand / Restaurant Marketers
Public Relations Professionals