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CAN I USE YOUR RECIPE OR PHOTOS? (SITE POLICIES)
You MAY use a single photo on your personal blog or recipe round-up as long as you give credit to me as the photographer and link back to my original post. (Example)
You MAY NOT repost my recipe. (If you’re a blogger and would like to do an adaptation of my recipe, just email me and ask! This is to protect me from the people who have been lifting my content word-for-word on their own for-profit sites lately). If you reprint my recipe, it discourages people from coming all the way to my website (which deprives me of both traffic and income). Plus, all my stuff is protected by copyright, so taking it for your own site is super uncool (in addition to being illegal!)
You MAY NOT copy or print my photos for commercial distribution or personal use.
I work hard to develop the content for this site – please don’t just take it without crediting me.
Bottom line: if you use my content in ANY way, please link back to my original post. I’m happy to share the photos and dishes I’ve created – but please respect the work I put into my content. Thanks!
HOW MANY CARBS ARE IN THIS THING?
I have no idea! I don’t count carbs as a part of my daily diet. I cook almost entirely from scratch using healthy, fresh ingredients; to me, knowing that I put good food into my body is more important than counting the carbs that come with each meal. If you need to keep track of your carbs, though, I know there are some carb counting websites and apps available if you’d like to plug a recipe into a program that will calculate the carbs for you. Also, ingredients can vary so much (and people adjust recipes so often) that any carb count I came up with wouldn’t necessarily be accurate.
WHAT KIND OF CAMERA DO YOU USE?
Currently, I shoot with a Canon 7D Mark II and generally use a Canon 50mm f/2.5 Compact Macro Lens. The macro lens has been GREAT for food photos, mainly because of its image clarity and shallow depth-of-field capabilities.
I TRIED ONE OF YOUR RECIPES AND IT SUCKED. WHAT GIVES?
It’s hard for me to tell what might have gone wrong since I’m not in the kitchen with you – but I’m happy to help you try to figure it out! I test all of my recipes before I blog about them to be sure my ingredient counts are right and the directions aren’t confusing. There are so many variables when it comes to cooking – baking powder can be old, batter can be overbeaten, ovens could cook at inconsistent temperatures, etc. If you have a problem with a dish, I just ask that you try to be constructive. If you say, “I hated it,” there’s not really anything I can take away from that to make the dish better next time. It just makes me sad (womp womp). If you don’t like a recipe, try to pinpoint what went wrong – were the directions confusing? Did you add or omit an ingredient? Do the flavors just not suit your palate? That’s the kind of information I can use! I promise not to put anything on the blog that I (and Kyle and a few friends who are wonderful guinea pigs) haven’t tested, tried, and liked.
I WORK FOR A COMPANY THAT SELLS THINGS. CAN I SEND YOU PRODUCTS TO TEST AND/OR REVIEW?
If your company and my blog might be a good fit (if I already talk about your products, or if you work in areas similar to my undergraduate and Master’s research, for example) please contact me and pitch your product! I’m available for recipe development, brand ambassadorship, and several other services – check out my Work With Me page for more details about how we can work together! I love working with great brands – especially those of you who are committed to social justice, the environment, and sustainability.
Here are my standard conditions for product partnerships:
