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Mobile leader and innovator, BigOven, was the first recipe app for the iPhone, iPad, Android, and Windows Phone. In addition to being software veterans AND home cooks with a mission to get folks organized and inspired in the kitchen (and on the go!), BigOven is also a Premier sponsor of the 2015 International Food Blogger Conference (IFBC). BigOven serves millions of cooks every month and their partnership in the 2015 State of Food Blogging Survey will help collect valuable information about the food blogging sector. The annual IFBC wouldn’t be what it is without YOU, the intrepid food blogger, and we look forward to your participation in this important survey.

The survey is open from June 1 through June 30. The survey takes approximately 5 minutes to complete and your involvement is much appreciated! All survey respondents and their information is confidential and the information gathered will be shared in aggregate form. The results of the 2015 State of Food Blogging Survey will be presented on the Foodista and IFBC websites in August, 2015.

Ready to participate in the 2015 State of Food Blogging Survey? We hope you do! Please click on the following link:

Big shout-out of THANKS to BigOven for being the exclusive partner of the 2015 survey and helping nurture the process of understanding the ever-important food blogging sector.  We look forward to learning more about your recipe technologies at the 2015 International Food Bloggers Conference in Seattle this September.

We are thrilled that Manitoba Harvest has hopped on board as a Premier Sponsor for IFBC 2015. Check out this new product they're offering. Hemp seeds aren't just for salads!

The wait is finally over! Our brand new product, Hemp Heart Bites, has arrived on our website! We’re so excited about these bite-size crunchy hemp snacks, as they are made from the little seeds you already know and love (aka Hemp Hearts) but in a snack form and the perfect way to take them with you on the go!

Besides being super convenient and incredibly tasty, Hemp Heart Bites have 10 grams of protein and 10 grams of omega 3 and 6 in a 45-gram serving (about 8 pieces), so they are a great way to fill up when you’re having a mid-day snack attack.

You can pack them in your lunch, take them to the gym or eat them on the go. Regardless of where you snack, Hemp Heart Bites are sure to help fuel your active lifestyle.

With just six ingredients, you can feel great about eating Hemp Heart Bites and sharing them with your kiddies too! You can buy these Non-GMO bite-size snacks on our website, on and, or at your local health food store or grocery store. If you’ve seen Hemp Hearts on your local store shelf, chances are they may have Hemp Heart Bites too (excluding Costco). If you haven’t seen them yet, be sure to chat with the store manager about bringing them into that location!

Have you already picked up a bag of Hemp Heart Bites?
That’s amazing! We’d love to see photos of you enjoying your new snack. Post a photo to Twitter or Instagram using the Hashtag #hhbites. Your photo could end up on our Hemp Heart Bites social stream and be entered to WIN monthly draws for another delicious bag! Good luck!

It’s no secret that nose to tail butchery is a culinary trend, yet many don’t realize the reason behind it. Pork chops and chicken breasts pervade meat counters at local grocers, and consequently are forcing ranchers to produce these cuts in mass quantities which has devastating effects on heritage breeds and sustainable ranches. Not to mention that underappreciated cuts like Guanciale, Zabuton Beef and Lamb Cheeks are delicious.

Coming up this month Skillet Chef Nick Novello will showcase his passion for nose to talk butchery and sustainability in the Butcher Cut Series, a weekly installment of special menus offered Friday evenings. More detail is in the press release below. 

This June, Skillet partners with Niman Ranch for the Butcher Cut Series, a delectable weekly offering designed to bring awareness to the whole animal, sourced responsibly and raised with care. Offered Friday evenings, June 5 through June 26 at the Capitol Hill and Ballard Skillet, Chef Nick Novello will present a different four-course menu each week that focuses on underappreciated cuts – from pig heads and lamb cheeks to Guanciale and Zabuton beef.

“Niman Ranch does an incredible job of raising heritage breeds for nose to tail butchery – rather than just the cuts you’re used to seeing in mass quantities,” said Skillet Chef Nick Novello, who is spearheading the program. “When animals are raised with care it equates to undeniable flavor. You can’t argue with flavor, so come join us for a delicious adventure and support our sustainable farmers and ranchers.” 

“Our commitment to small independent family farmers, ranchers and their local communities, sustainable agriculture practice and humane animal care sets us apart,” said Jeff Tripician, EVP Niman Ranch. “All of these working together produce the finest tasting meat that you can feel good about eating.”

Menu highlights include smoked and braised lamb belly served with goat cheese, rice flour gnocchi, grilled corn, shaved parmesan, fresh herbs and a sunny egg; Zabuton beef with cauliflower puree, grilled endive, smashed fingerlings; and pork short ribs with huckleberry soy glaze, white cheddar cheese grits, toasted chia seeds, charred leeks and turmeric fried cauliflower.

Each evening includes a four-course meal that ranges from $30-$35 per person. The first three courses each feature a different cut and the fourth course will vary between house-made sweet corn ice cream or a hand blended black and white milkshake. For complete menus & to make a reservation visit the website at

We are thrilled to announce New York Times food reporter and author Kim Severson as keynote of this year's International Food Blogger Conference this September 18-20, 2015 in Seattle, Washington. Kim has been a staff writer for The New York Times since 2004.  She is a correspondent based in the South, reporting on the nation’s food and culture. She is also a contributor to NYT Cooking, a new website and app based on the extensive New York Times collection of recipes and cooking videos.

Previously, Kim was the Times’ Southern bureau chief, covering a mix of breaking and political news. Before she joined Times, Kim spent six years writing about food for the San Francisco Chronicle. She also had a seven-year run as an editor and reporter at The Anchorage Daily News in Alaska. Over the course of her earlier newspaper career, she covered crime, education, social services and government for daily newspapers on the West Coast.

Kim has won several regional and national awards for news and feature writing, including four James Beard awards for food writing and the Casey Medal for Meritorious Journalism for her work on childhood obesity in 2002.

Her latest book is Cookfight, written with fellow New York Times food writer Julia Moskin and published by Ecco in October 2012. Her memoir, Spoon Fed: How Eight Cooks Saved My Life, (Riverhead) was published in 2010. She has also written The New Alaska Cookbook and The Trans Fat Solution: Cooking and Shopping to Eliminate the Deadliest Fat from Your Diet.

She lives in Atlanta with her partner and her daughter.

Follow Kim on Facebook and Twitter.

Visit her website here.

Christopher Testani was born and raised in upstate New York and studied cinema and photography at Ithaca College. In 2012 he was selected as one of PDN magazine’s 30 photographers to watch. His work has been featured in a number of publications such as House & Garden, Martha Stewart Living, Real Eats, Bon Appétit, Cooking Light, Every Day with Rachael Ray, Food & Wine, and many more.

He’s an avid cook, outdoor enthusiast and traveler, and his work draws inspiration from the things he loves - good food, nature, new people and places, and the stories that bring them all together.

Join Christopher at the International Food Blogger Conference on Sunday, September 20 for an exciting session on everything food photography!



Register for 2015!

$195: Active Food Bloggers

$495: Non-Bloggers
(Industry, Media Relations Professionals, etc.)

Who Should Attend

Bloggers, Food Writers & Cookbook Authors

Publishers, Agents & Editors

Food Brand / Restaurant Marketers

Public Relations Professionals

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