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We are thrilled to announce that IFBC is coming back to Seattle in 2014!

Organized by 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.

Angie will co-present How to Build and Manage Your Brand at this year's IFBC in Seattle.

Angie Schneider, an expert in brand building, has worked with executives, philanthropists and billion-dollar companies in creating and maintaining their image. A communications expert with 15+ years of experience, Angie has seen it all: corporate scandal, start-ups trying to differentiate themselves, individuals managing their reputation – and has counseled them through it.
As managing director of Seattle PR firm, Porter Novelli, Angie has worked with clients of all shapes and sizes, including HP, Uncle Ben’s Brand rice, T-Mobile, former Yahoo! Executive Jerry Yang, eBay founder Pierre Omidyar and media mogul Ariana Huffington.
Whether counseling clients or managing the Porter Novelli brand, Angie focuses on the idea that reputation is not an isolated factor, but at the core of all we do. The key to reputation and personal brand management is mindful actions: acting in ways consistent with your brand, heritage, experience and values. At IFBC 2014, Angie will share how to embrace the principles of brand management and implement them as your online presence grows and changes.

KitchenAid® and Sur La Table present: Create buzz and build excitement for your blog through recipe development and a preview of new products

Be inspired and learn behind the scenes knowledge from two industry experts. KitchenAid® and Sur La Table are teaming up to share their insights into how to develop recipes that your readers will love to cook and will be easy to execute. We’ll target topics that are seasonally appropriate and on trend utilizing KitchenAid® premium small appliances paired with Sur La Table recipe development expertise.

Join us on September 19 at the new Sur La Table Corporate Test Kitchen for a 3-hour event that will include a demonstration of three recipes and exposure to some of the new innovations from KitchenAid®. At the end of the presentation, you will receive a peek into what’s new for fall and take home some of these exciting new products to share with your readers.   

About KitchenAid® Small Appliances:In 1919 our iconic Stand Mixer was born and from that stemmed an entire kitchen of high-performance appliances - all created with the same attention to detail, quality craftsmanship, versatile technology and timeless design. As the only appliance brand that only makes things for the kitchen, we continue to keep pushing the limits with our products so you can keep doing the same with everything you create.

About Sur La Table:  Since its beginnings in Seattle’s Pike Place Market in 1972, Sur La Table has believed that the kitchen is the center of the home. Today, those with a passion for cooking and a love for food can discover a leading selection of global brands in over 115 Sur La Table stores, online at, through the Sur La Table Catalog and via the Sur La Table Gift Registry.  With cooking classes in over 50 locations, Sur La Table operates the largest avocational cooking school nationwide. From essential basics to hard-to-find specialty tools and cookware, Sur La Table is sure to have something for every cook.


Date: September 19, 2014
Time:  1:30 – 4:30 PM
Cost: $15
Transportation:  Buses will depart from the Westin Hotel at 1:15 PM and will return attendees to the hotel.





Photo by: Everything Kitchens


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!
10 Minutes
Serves 4

4 cups mixed lettuce greens
¼ cup (60mL) pomegranate seeds*
2 ounces (56g) soft goat cheese, crumbled
Pomegranate Vinaigrette:
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.
Serves 4-6
For Salad:
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.

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.”

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 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.

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Register for 2014!

Only $95 for active food bloggers

$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

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