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IFBC: The First and Best Food Blogger Conference!
We are thrilled to announce that IFBC is coming back to Seattle in 2014!
Register for 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 March 7, 2013
Cookus Interruptus performers and cooks Cynthia Lair and Matt Smith will lead the exciting Story Telling: The 7-Part Structure of Stories session at IFBC 2013 in Seattle.
Cynthia Lair is an Assistant Professor and Culinary Curriculum Director at Bastyr University’s School of Nutrition & Exercise Science where she has been on faculty since 1994. She’s also the author of Feeding the Whole Family (Sasquatch Books, 2008) and Feeding the Young Athlete: Sports Nutrition Made Easy for Players, Parents and Coaches (Readers to Eaters, 2012). AND the host of the online cooking show Cookus Interruptus where over 170 videos show viewers how to cook fresh local organic whole foods despite life’s interruptions (both the plot and the sauce thicken…). (www.cookus.tv). In fall 2012 she was invited to do a TEDx talk. It is titled “How to Cut an Onion”.
Matt Smith is a performance artist, a world class fundraising auctioneer, a writer, an improv teacher, a communications consultant and a film actor.
His film credits include Outsourced, Sleepless in Seattle, Spiderman, and KING TV's Almost Live. His solo performances include My Last Year with the Nuns, Helium and All My Children, which was just selected as one of sixteen (out of 186 productions) for the Best of Fest Encore Series at FringeNYC in New York.
Matt has taught many thousands of people to improvise, based at Freehold, in Seattle for 20 years. He is a partner with Cookus Interruptus (www.cookusinterruptus.com), the popular web based cooking show where healthy meets funny. By invitation he presented “The Failure Bow” at the 2012 TEDx Bellevue event. And Matt is an ambassador for Hanford Challenge, dedicated to the clean-up of The Hanford Nuclear Waste Site.
Submitted by Sheri Wetherell on March 7, 2013
Chef John Mitzewich of Food Wishes will be cooking up an array of dishes for attendees to then photography during the Food Photography and Cooking Demo session with Andrew Scrivani at IFBC 2013 in Seattle.
Chef John received his culinary degree from Paul Smith's College, NY, in 1983, and was honored as the school's "Outstanding Chef Training Student." After 15 plus years in the food industry, John was hired as a Chef Instructor at the prestigious California Culinary Academy. After five successful years of teaching, he left to follow his dream of teaching a larger audience online.
His multiple award-winning blog, Food Wishes an Allrecipes.com production, has become one of the most visited video recipe sites online, and is home to over 550 original recipe videos. Chef John is also the most-watched cooking teacher on YouTube, with over 100,000 subscribers and 30 million views. Food Wishes has won Saveur Magazine's Best Food Blog Award two years in a row.
@FoodWishes
Find him on Facebook
Submitted by Sheri Wetherell on March 7, 2013
Back by popular demand! Andrew Scrivani will be leading two exciting sessions at this year's IFBC in Seattle: Food Photography and Cooking Demo with Chef John Mitzewich, and Post Production Photography.
Andrew is a New York based freelance commercial and editorial photographer, food stylist, writer and blogger. He has been photographing for the New York Times Dining Section since 2002 as well as the Recipes for Health column by Martha Rose Shulman on The New York Times on the Web Fitness and Nutrition section since 2008. He most recently completed the photography for Melissa Clark’s new book Cook This Now and is one of the featured photographers for the recently launched GILT Taste website. You can read his columns on Food & Photography at The New York Times Diner’s Journal blog and his own personal blog makingSundaySauce. Andrew also teaches workshops and speaks nationally on Food Photography and Styling, which is a natural extension of his life before photography, as a high school teacher and coach.
@AndrewScrivani
Find him on Facebook
Submitted by Sheri Wetherell on March 7, 2013
Mark Briggs will present Entrepreneurial Journalism: Building Your Food Blog Media Business at IFBC 2013 in Seattle.
Mark Briggs is the author of Entrepreneurial Journalism, a book about the rise of journalism startups and how to start your own journalism business. It was published by CQPress and released in October 2011 (Amazon link).
Briggs is also the author of Journalism 2.0: How to survive and thrive in the digital age which was published by J-Lab and the Knight Citizen News Network in 2007 and downloaded as a PDF more than 200,000 times in English, Spanish and Portuguese.
An updated version of the book, Journalism Next, was published by CQPress in December 2009. A revised edition was published in Nov. 2012 and is available at Amazon.com.
He is currently director of digital media for King 5 Television in Seattle and served as a Ford Fellow in Entrepreneurial Journalism at The Poynter Institute from 2010-2012. Previously, he co-founded Serra Media, a Seattle-based technology company, and spent nine years running newspaper websites in Everett and Tacoma, Wash.
As part of his mission to help journalists transform in the digital age and leverage the power of digital/social/mobile media, Mark has served as a speaker, trainer and consultant for various projects around the U.S., Europe, and the Middle East. He spoke at SXSW Interactive in Austin in 2010, 2011 and 2012. In May 2010 he was named one of 20 Journalists to Follow by Quill, the magazine of the Society of Professional Journalists.
Submitted by Sheri Wetherell on March 7, 2013
Foodista and Zephyr Adventures have teamed up again to conduct the 2nd annual State of Food Blogging survey, which will reveal key statistics and trends pertinent to the food blogging community. The survey, inspired by the State of the Blogosphere conducted annually by Technorati, was designed to learn more about food bloggers: who they are, what motivates them, why they blog, how they use social media and ad networks, and how they measure success.
The information gathered from the survey is essential to ongoing innovation within our industry. Food bloggers can use the State of Food Blogging survey results to gauge their goals against fellow participants, discover what advertising methods worked best, and more. Industry professionals will learn what factors are most important to food bloggers. As with last year, Foodista and Zephyr Adventures will use this year's survey results to help shape the content provided at the International Food Bloggers' Conference. See last year's survey results here.
All State of Food Blogging survey responses are kept entirely confidential and are only used in aggregated form. All participants will receive a completed report. Survey period ends March 31, 2013; results will be published in April.
Pages
Registration
$395 for non-blogger participants (industry, media relations professionals, etc.)
Conference Information
Who Should Attend
Bloggers, Food Writers & Cookbook Authors
Publishers, Agents & Editors
Food Brand / Restaurant Marketers
Public Relations Professionals
