IFBC: The First and Best Food Blogger Conference!
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 again in beautiful Seattle, Washington!
Dates: September 19 - 21, 2014
Location: The Westin Seattle
Registration Fee: $395 / $95
2013 SOLD OUT fast, so be sure to register early for 2014!!
*The cost of registration for all participants is $395. However, new in 2013, 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.
Above photo by Seattle Municipal Archives
Submitted by Sheri Wetherell on August 16, 2013
I recently visited one of our local Chipotle Mexican Grill restaurants to taste their new-on-the-menu vegan sofritas, an item they'll be serving up at this year's IFBC. Vegans and carnivores alike will love this delicious tofu dish! They start with organic Hodo Soy that they shred then braise with roasted poblano and chipotle chilies and a blend of aromatic spices for a delicious and spicy dish! My bowl consisted of brown rice, black beans, sofritas and guacamole. Mmm! Stop by your nearest Chipotle (available in California, Oregon, Washington and Vancouver BC) and have a taste for your self. Customize your own bowl, burrito, taco, salad and more.
Sample their gluten free carnitas and vegan tofu sofritas bowls at IFBC on Friday, September 20 at noon!
Stay in touch with Chipotle Mexican Grill on Twitter @ChipotleTweets
Submitted by Sheri Wetherell on August 15, 2013
Michael Cain will present Making Your Blog Work for You at IFBC 2013 in Seattle.
Michael Cain is a front-end designer and developer for WordPress.com's Theme Team. Based out of Portland, Maine, Michael spends his days working with some of the brightest minds in the blogging world, improving the theme experience for millions of users and over half a billion visitors each month.
When he's not crafting beautiful themes, he's filling them with content. Alongside his photographer girlfriend, Michael avidly blogs about their shared passion for food and travel at MapandMenu.com. He can also be found contributing to the Theme Team's blog, ThemeShaper.com, a leading source for WordPress theming news and tutorials.
Submitted by Guest Contributor on August 14, 2013
An employee-owned company since 2010, it is the mission of Bob’s Red Mill to provide whole grain foods for every meal of the day. To fulfill our mission, we seek out the most diverse array of whole grains, seeds and beans from farmers across the United States and Canada. Bob’s Red Mill works closely with farmers to find only identity preserved, non-GMO grains and we strive to find our ingredients as close to home as possible, however some ingredients are best grown in climates like the Midwest (wheat) and Canada (oats).
If you’re not familiar with our products, we stone grind whole grain flours and cereals on century-old quartz millstones. Stone milling allows us to produce finely ground flours from nearly every grain, seed and bean imaginable, including wheat, spelt, rye, barley, teff, millet, quinoa and sorghum, to name a few. Health experts are increasingly recommending whole grains for a healthy diet and we’re working harder than ever to bring more varieties of wholesome whole grain foods to you.
Bob’s Red Mill stone grinds over 70 gluten free flours, cereals and baking mixes in a dedicated facility free from wheat and other gluten containing grains and derivatives. High quality control standards are set in place in the gluten free facility and our team members are educated in good manufacturing practices. Ingredients are segregated and each line is thoroughly cleaned between production runs. The gluten free symbol, informs the consumer than these products are not only produced in a dedicated facility, they are also batch tested for purity. In an effort to better serve allergen sensitive consumers, our gluten free facility is also dairy and casein free.
One of our favorite quotes from Bob is, “Eat wisely, you’re irreplaceable.” Not only are whole grains good for you, but they offer a wonderful variety of flavors and textures that can be used to create culinary masterpieces like this amazing quinoa salad from Chef Naomi Pomeroy of Beast in Portland, Oregon.
Vegetable Bounty Quinoa Salad with Asian Vinaigrette
For the Quinoa:
2 cups Bob’s Red Mill Quinoa
3 cups Water
2 pinch Salt
For the Vegetables:
¾ cup diced fresh Red Pepper
1 ½ cups diced fresh Tomato
1 ½ cups diced Cucumber
1 large Avocado (diced)
½ cup minced Green Onion (green part only)
½ cup fresh Mint Leaves
½ cup fresh, washed Cilantro
2 cups cooked Kidney Beans
For the Vinaigrette:
½ cup plus 1 Tbsp Lime Juice (must be fresh squeezed)
1 Tbsp Apple Cider Vinegar
2 Tbsp Sugar
1 ½ tsp Salt
1 Tbsp Fish Sauce (for a vegetarian substitute, use a light soy sauce)
1 ¾ tsp Toasted Dark Sesame Oil
¼ cup Extra Virgin Olive Oil
2 pinches Black Pepper
In a small saucepan with a tight fitting lid, bring 3 cups of water and 2 pinches of salt to the boil. When the water begins to boil, add the Quinoa, stir, and cover with lid. Turn heat to very low. After 20 minutes the Quinoa will be done. Uncover, and turn Quinoa out into a very large mixing bowl; allow to cool to room temperature.
As the Quinoa is cooking, prepare the vegetables, herbs and beans. You can also substitute other raw or even partially cooked vegetables for the ones suggested above, but if you add more volume than suggested, you may want to make 1.5 times the batch of vinaigrette.
To make the vinaigrette: warm the vinegar with the sugar or honey (just until it melts, don’t allow boiling). Then, simply whisk the rest of the ingredients together.
Submitted by Sheri Wetherell on August 14, 2013
Scott Heimendinger will present Sous Vide Cooking Demystified with Seattle Food Geek at IFBC 2013 in Seattle.
Scott Heimendinger is the Chief Evangelist for Sansaire and has been a sous vide devotee since his first bite of a 65°C egg back in 2009. Shortly thereafter, Scott reverse-engineered his own immersion circulator and posted the instructions for a $75 DIY Sous Vide Machine on his blog, Seattle Food Geek. The article was later republished in MAKE magazine, and has inspired over 1,000 do-it-yourselfers to build their own device. In 2012, Scott left his career in the software industry (Microsoft, IBM) to become the Director of Applied Research for Modernist Cuisine. Through his work there, Scott has earned a Webby award for his video series with CHOW.com, and was named one of Forbes Magazine’s 30 Under 30.
Follow Scott on Twitter @SeattleFoodGeek
Submitted by Sheri Wetherell on August 9, 2013
Caroline Klinge is the Marketing Manager for Klinge Foods Ltd, and is based at their manufacturing site in Glasgow, Scotland. She is also the consumer spokesperson for the LoSalt® brand having a background in biochemistry, food science and catering.
Caroline graduated from Leeds University in 2000 with a BSc (Hons) in Food Science and went on to work in other UK food companies including Baxters’ Food Group, another iconic Scottish brand who has established a presence in the US market. She took up her current position in her family’s company in 2006 and is responsible for the sales and marketing across the company’s pharmaceutical and food businesses (which extend over 5 continents!).
Not only a keen home-chef, Caroline is an ardent out-door enthusiast often to be found on a Scottish hillside walking or running. In 2010, she embarked on a 18-month self-styled charity campaign “enduring a little for those that endure a lot” which included running the LA marathon, ‘spinning’ for 24 hours and climbing Mt. Kilimanjaro!
$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