The South By Southwest Interactive panel "The Secrets of Successful Food Blogging" wrapped up less than an hour ago. We hear from panelist Zach Brooks that it wasn't recorded, and until someone blogs it, we'll have to rely on the pointillist picture emerging from Twitteronia.
Searching the hashtag #foodsxsw gives you the tweets of folks in attendance (those who bothered to hashtag their tweets, anyway). We've excerpted the most interesting ones.
Panelists were Zach Brooks (Midtown Lunch), Cathy Erway (Not Eating Out in New York), Kalyn Denny (Kalyn's Kitchen), and Addie Broyles (Relish Austin)—moderated by Rachel Kramer Bussel (Cupcakes Take the Cake). Tweets below occur roughly in order.
On Post Frequency and Traffic
kittygutz: Don't get wrapped up in statistics. Don't care about how many people follow you on Twitter or read your blog.
[After the jump, food bloggers on community, ethics, and harnessing Twitter.]
Shams and Snark
amnichols: Blog awards are a total sham ;-) but each blog has its own measure of success.
vegansaurus: food bloggers are the most community oriented group. totally agree! the vegan food bloggers are mad tight.
tastytouring: Brooklyn may have a great foodie comm but I bet the Austin food lovers/bloggers community is the best! Maybe I'm a bit biased tho
amnichols: If your review sounds disconnected (PR fed) you will lose credibility
broylesa: I write about less than 2 percent of the swag (cookbooks, restaurants, food, etc) that people send me.
Hmm, I Wonder What This Was All About
elmundodemando: Good discussion but a little weird dynamics going on up there. A little competition is always good though.
What It Takes to Start a Food Blog
amnichols: Find a niche, get a SLR camera, and be entertaining, timely, and useful
broylesa: Original content is GREAT for Twitter! That's why they call it "microblogging"
As always, you can follow Serious Eats on Twitter: @seriouseats
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