May 4, 2020 - 752 Likes, 27 Comments - Pinch of Yum (@pinchofyum) on Instagram: “We need food that feels like blankets this time of year but it can’t all be beef stew or meatloaf,…” And so, I would often, this would fall like in the-. Can you prepare a day or two before? May 9, 2020 - 4,579 Likes, 37 Comments - Pinch of Yum (@pinchofyum) on Instagram: “We'd just like to go on record to say that this is essentially heaven in a bowl. I kind of liken it to or an analogy that I would use for it. And then now we’re talking about growth. And that’s just, I feel like an overall health indicator of the page and of the account and of the content. Lindsay Ostrom: No, it’s not that bad, it’s not that bad. It’s almost as comforting as this dish. Simple, tasty, and (mostly) healthy recipes. ★☆. Perfect way to use up extra veggies! It’s like something about that is engaging enough to people that they want to reach out in some way, shape, or form. ... Krista @ Pinch of Yum. So glad you enjoyed it, Devon! We’ve tried and enjoyed a few of your recipes now and so far this one has to be our favorite. So I’m constantly thinking about things like, hey, I posted this on Instagram stories. And so, a lot of times, there are opportunities to do fun things with brands, especially things that would be like experiential or just being able to show things in a more up close and personal way. Bjork Ostrom: So I just thought that was really fascinating and an important thing to lead off with. But he was talking about Instagram. It’s just most people don’t go through the effort of creating one of these things. I would liken it to a Super Bowl commercial where some people don’t have any interest in football, they just want to watch the commercials because they’re really interesting. Highlights…” Add the broccoli rabe to the boiling water and cook for 1 minute. So, can you talk about, it’s one thing to build a following and to have people engaging with your content but it’s another thing to actually like fold that into the business and create revenue from it. If we could get to a million, that’d be amazing. How is that a bad thing if someone wants to share recipes that they enjoy? But, we are, for those of you that don’t track along closely with what we do, it is important to know that Lindsay and I work together, not as close as people think, but we are also married. Lindsay Ostrom: Okay, I think one of the first like rules to develop in my brain, this is like long before the idea of actual printed physical playbook was like part of my thinking, like this is years ago. (Which, honestly, is kind of what I’ve been doing lately. Could you make this with tofu instead of paneer? We can survive winter with this. Lindsay Ostrom: You are so weird. And again, we’re not jumping into each of these but I want to call them out so people are aware of them as we talk through it. Bjork Ostrom: Yeah. The event which is free, we’re going to go in depth, we’re going to cover, there’s seven different areas that you talk about as kind of core components that you have developed strategies and thoughts and ideas around. And I try to not to use sports analogies just because I feel like I roll sports analogies, but you think of any team, and have some type of playbook that they operate out of. They wanted personal stories and a video. There’s crunch, there’s…” Because otherwise you burn out. And all those yummy spices–mmm! Pinning for when we return to the good old US of A. Lindsay Ostrom: So even today, I was flipping through my account, my personal account before this because I was just poking around kind of thinking, getting my mind on the Instagram track. I am an Indian food blogger living in India cooking everyday in my Indian kitchen and 80 percent of the recipes that I share on my site are NOT INDIAN! You always want to own the land, and they use blog and email as an example. Ground pork browned with garlic and ginger, sautéed carrots and cabbage cooked down in some soy sauce and chili paste, a … 1. Lindsay Ostrom: Okay. Bjork Ostrom: And if you know how to get an unavailable Instagram account that nobody’s using but you can’t switch to, let us know. And I actually, it was actually, I think it was when I was pregnant that I said like, hey, I know I’m going to be wanting to post more of like our life and I am just going to find it a lot easier, I think to draw a line in the sand and say like, this is where the personal stuff is and this is where the food stuff is. Bjork Ostrom: Yeah. Sometimes that happens but not always. Pinch Of Yum shares awesome pasta recipe. The base of this veggie korma is a boatload of comforting vegetables like fork-tender potatoes, bell peppers, and green beans, but the thing that makes it feel like a hug is that creamy golden sauce. And so, they can really only pick one spot, they can’t do the full thing, but they just want one spot. Lindsay Ostrom: I will give you that. Lindsay Ostrom: But it’s even come to, like it has developed into its own place for sponsored content within the last, I would say within the last two to three years, where brands come to us and they’re like, hey, we actually don’t even want the other stuff that you’re offering, we just only want Instagram. … Like it just, are the comments just like, oh yum, that looks good? The spices make this so warming and flavorful! So we have averages, averages over time just show view averages, competitors. So like what percentage of people who saw the content engaged with it, took an action, saved it, shared it, liked it commented, whatever. So a little bit of context there. A little here for lunch, a little there for dinner, a little the next day with some added paneer because I love myself…). Tag @pinchofyum on Instagram so we can find you! The calorie count includes the paneer, but not the rice. ★☆ An idea to pull you…” I just knew that helped me feel better to not be so hooked in to like how many likes do I have and how many, you know, how popular is this or not popular is this or whatever. Bjork Ostrom: I go, welcome to the podcast, Lindsay. Bjork Ostrom: Thanks Linds. All of you coming together and saying, like, okay, let’s look at metrics and do that. And none of it is ground breaking type stuff. Thanks – am loving all your recipes so much. 07/09/20 @ 4:03 am. I’ve been following this for years and I remember this. And the Pinch of Yum has 800,000. Definatly going into the rotation. You may need more liquid, which can be added in at the end. And you can just use your decisions as an example. And also how relatable that is because I think that’s one of the hard things with social is that there’s these strong metrics that are attached to that and those metrics can impact your mood. Lindsay Ostrom: So for me, it’s just like always have notifications off for Instagram. They took to their Instagram page to share with fans. Aug 6, 2019 - 1,081 Likes, 16 Comments - Pinch of Yum (@pinchofyum) on Instagram: “Hello and welcome to January 73rd. wow.. followed the recipe exactly except for paneer… substituted halloumi. First Run on Pinch of Yum on SEPTEMBER 18, 2013 Oh, haiyyy. Definitely adding to my ‘to make again’ list, particularly as it could be so easily adapted for whatever veg are in season. Give me a break! Leave a comment Cancel reply. But if you are intentional about setting up, doing training, setting up some boundaries, having a routine …. Suggestion: make sure you really salt the potatoes when adding, as it was super bland at that point. Total reach: 1049226. You have these rules, you kind of have this playbook that is this in your head, it’s taking that out and saying, how do we create a framework for other people to replicate this, for other people to have their own framework. Or vice versa, you could do that to me. Pinch of Yum’s magic sauce, made with avocado, jalapeno, fresh lime juice, garlic, parsley, cilantro, and pistachios is truly lip-smacking good! We would like to show you a description here but the site won’t allow us. I plan on making this recipe tonight. Such a strong visual for me to think back to you going through and doing that. It’s always interesting to me to hear what those are and then look and see like, oh yeah, that is true. Discover daily instagram statistics, earnings, followers attribute, relevant followers and posts. Simple, tasty, and (mostly) healthy recipes. Bjork Solvi ☀️ Sage . )…” Explore. But seriously: does this month never end? Two weeks ago I had the opportunity to go out to Minnesota to the gorgeous Pinch of Yum studio for their Tasty Food Photography Workshop. We are lucky enough to have an Indian grocery store, so I will probably take the easy way out. Your email address will not be published. The equipment section above contains affiliate links to products we use and love! It is made from goat and sheep milk and is a product of Greece. If you’re thinking about making this tonight, just do it. But let’s pull out just some of the, we don’t, we’re not going to have time to go through all seven of those on the podcast. So do you have an example of one of those discoveries that you had that then informed a content decision that was, like that decision was affirmed or your gut guess as to why something was successful is like, hey, we did this and then we actually experienced success again because of our time analyzing and looking at content? Can this be frozen?? This was so easy but still tasted so authentic. We’re giving a gentle sauté to a careful amount of aromatic onion, garlic, ginger, cardamom, coriander, and other spices, and then adding a bit of cream and yogurt to make this the kind of recipe that lands in the perfect exciting-but-gentle flavor zone. Because when we look at, not just looking at followers, not using that as the main indicator of how well you’re landing with people, then I feel like it frees you up to like understand your content and how it’s resonating with people in a different and more valuable way. Enjoy! I wish I was a baker. Bjork Ostrom: But I think it’s also helpful. 5,123 Likes, 114 Comments - Pinch of Yum (@pinchofyum) on Instagram: “If you are looking at those chickpeas on your pantry shelf and thinking, “ok but what else do they…” It’s not fun to take it for a walk. It’s the same height as me if it stands up. I really appreciate that on POY’s Instagram stories they always have a slide that contains a disclaimer about the origins of the recipe and gives credit to the culture from which it originates–it would be cool if they would do that here, too, rather than just the very small print explanation of the recipe source at the bottom of the post. This was so easy to make, and smelt divine whilst being cooked. And one of the ideas that came up was we knew we wanted to focus on Instagram because it’s an important platform both for us and for content creators and for food creators, recipe creators. This week on the podcast, Bjork interviews Lindsay Ostrom about her Instagram Playbook. Lindsay Ostrom: Yeah. A very tasty korma 🙂 I used halloumi instead of paneer (as that’s what I had in the fridge already) and added some cashew nuts. I literally today, like I haven’t asked you yet, but I have a little list of things that I’m wanting to check in with you about because you can see things differently than I can see them. So be sure to check that out if you are interested. To go back and listen to that episode, click here. plate piled high with veggie korma: “I feel like I could just keep eating and eating and eating this.”. You can try making it. Milk, lemon juice, and salt is all you need. Those are maybe a little bit more scary than I’m imagining. Lindsay Ostrom: Yeah, you should know how many years Bjork. Lindsay Ostrom: So that was like two and a half years ago. But that’s not what we’re talking about today. And so that’s why for us as business people creating content, we have to be really smart about how we are using these tools because if we are in them all, we have to be in them a certain amount of time. It’ll be a week from when this podcast is released. Lindsay Ostrom: Well, like one of the ones that was a more unique brand partnership for us was the one we did like a year or two ago with Google around the holidays, like around Christmas holiday time. And this is just for me personally but like, if it’s on my phone and available, like I know it’s there. And maybe you could even, if you get tired, you could jump on it and it would take you for a walk. And when you add in some caramelized onions, crispy brown sugar ham,…” Like, this is something that I remember. All Rights Reserved. But like, I don’t want to see that, I just want to look at my pictures and I just want to like take in the thing as a whole without, so I’m like strategically keeping my mouse off the pictures because I don’t want those numbers in my head right now. Pinch Of Yum captioned; ” If you’re looking to add to your holiday treat game, may we kindly remind you of this super simple, super festive, super delicious little toffee treat to add to your platter of sweets? From that hobby grew what is now one of the most widely followed food blogs: Pinch of Yum. I used to be a teacher, and now making food and writing about it online is my full-time job. Subbed cashew cream for heavy cream and it turned out great. Spice Substitutions: The cookbook I studied up on recommended using whole spices when possible – for example, cinnamon sticks and dried red chile peppers, as this is the traditional way to build the flavor base in a lot of Indian cooking. And we’re actually doing great, you know what I mean? So kind of like Harry Potter type beast or Game of Thrones, I haven’t actually seen Game of Thrones. And it’s quirky a little bit, maybe neurotic. This was fantastic! You need to do research on that so that you know how many years we’ve been married. So if you listen to this in real time, you can check it out. 02-02-2019 - Pinch of Yum on Instagram: “This is, like, the recipe if you want to KonMari method your fridge. Just wish paneer was easier to find. And I think those two things, the inclusion of video as a content type and then really just refining the main Pinch of Yum feed to like primarily food, those are the two things I think that have helped us grow the most. Lindsay Ostrom: One of which is like when I get home from work and we have an hour before, well, before you get home, but like just an hour that I get to play with Solvi, and like I don’t want to be on Instagram during that time. Lindsay Ostrom: So, when I think about growth, well, let me first say this because I feel like this is probably what people are most interested in. Lindsay Ostrom: I think one of the interesting things is just the stickiness of that and like you watch someone, you watch a person talking on Instagram stories and it’s just really compelling to watch. A lot of times is people who are really influential on social, they talk about how they go about interacting with social in a healthy way. Like I think a lot of us, what we don’t realize is how much we actually thrive with some guidelines and structure and boundaries around the way that we operate. Bjork Ostrom: Correct. You will find a “treasure box” of high quality beautiful props, photography backboards, and accessories to practice your food photography. What would you add to make it a little spicier? And…be sure to register for our free event next week at foodbloggerpro.com/playbook! Lindsay Ostrom: Yeah. In my challenge for people listening, if you don’t feel like you can get to the point where you’re deleting these apps off your phone, my challenge would be start by logging out. Lindsay Ostrom: We’ll bake you a lot of cookies and send you a lot of treats. Everybody wants to figure out what are the ways that I can grow this thing, not only because it’s easy to see those numbers and to see which direction they’re going, but also because growth a lot of times can correlate to success within a business. Discover daily instagram statistics, earnings, followers attribute, relevant followers and posts. 57 Comments. Sep 9, 2019 - Pinch of Yum on Instagram: ““It’s hard to mess up” is maybe the best 5-word phrase on the planet. It’s pretty simple. It’ll be a live broadcasted event to start. It feels like it’s kind of been around forever. Leave a comment Cancel reply. And Instagram algorithm is such that like, the more something is engaged with, the more people will see it, and therefore, it’s kind of an engagement snowball. And I think the best type of sponsored content is similar, where people don’t feel like it interrupts what they’re doing. Everybody’s getting value out of it. My husband and I loved it 🙂. Lindsay Ostrom: It’s huge. Yum! Pinch Of Yum shares video of creamy tomato lasagna florentine recipe. Lindsay Ostrom: But being able to see like, okay, obviously, we have a lot less fewer followers than them but how are we doing in comparison to BuzzFeed Tasty in terms of engagement? And maybe they don’t want the, like the longevity of blog posts that a blog post could give in terms of like ranking and staying power, they just want quick attention on their product or on their brand or like quick brand awareness. So that’s an ongoing rate that we monitor. The point being with that, engagement is what you’re looking at as it relates to growth. I based this recipe off the Vegetable Korma recipe from a 2008 cookbook called Best Ever Indian Cookbook by Mridula Baljekar, which is just a gem of a book. Pinch Of Yum wrote; “This is by far the best lasagna I’ve ever had and has been my go-to for years now. Are people going to unfollow when I post a picture of Sage? So, what are a couple of the, just real quick, couple of the things within the playbook that you talked about as it relates to boundaries and in setting those boundaries? And if you have some intentional efforts behind how you’re approaching it, it can be a positive thing. It is the thanksgiving season again and several chefs having been dishing out several awesome recipes to make for the celebration. And so I would be on Instagram. Bjork Ostrom: So, we’re coming to the end. So in those meetings, and I was just going to pull one of these up so I can see, so I have it in front of me. That might mean I miss something. Thanks Molly! It’s interesting, over the years, you hear people talk a lot about social media and they talk about it as like sharecropping. So glad to hear it, Jillian! It would probably be-. Would you feel like that’s accurate? Bjork Ostrom: That’d be great. I think it was younger than that, though. The first batch didn’t last 24 hours sharing it with family members. It’s important to know that this recipe has so much flavor, but it’s also not LOUD flavor. I think I just had this understanding of how my mood shifted depending on how people had reacted to my content on Instagram. And I’m trying to think of an example like, one is like you have these times when with our daughter, Solvi, you’re like, I have the monitor, I have the audio on but I don’t look at the monitor. Bjork Ostrom: That’s the first category is developing some rules and making decisions around boundaries as it relates to Instagram as a platform. This recipe was originally published way back in 2012 (woah!). Lindsay Ostrom: Well, hi. Okay. We spruced it up with some new photos a few years ago, and it’s still one of our ultimate easy-cozy … Bjork Ostrom: Yup, that’s great. Bjork Ostrom: Analogy we can kind of imagine like a beast/dog. Please, lets be a little more open minded. People might find your one piece of content on the discover tab or they might find it in other places besides just on the listing of your feed. So Instagram, building a following, how to do that not only in a way that is successful, where you can leverage it into or not leverage it, where you can share whatever the word was that you used, but that you can take this thing that you’ve built, and have it be a part of your business, but also have a healthy relationship with it? There’s content. Would I need more liquid? Lindsay Ostrom: My advice is to, feels a little repetitive but to make a playbook. But what the real impact doesn’t come from just a random number, it comes from people obviously actually seeing and being impacted and consuming that content. So we like kind of chat a little bit before, then I go, okay, you ready? Are there any other ways that you would train the beast or is there another sports analogy that you’d like to use? What do you think about adding chicken and/or peanuts to this. Is there a substitute you would recommend to use instead of heavy cream for the sauce? 22-06-2020 - 99 Likes, 2 Comments - Pinch of Yum (@pinchofyum) on Instagram: “Ok, this is very easy but it does require some high heat and meat-searing so apron and patience…” Wow, that’s amazing, you have X many followers. Minnesota ️ pinchofyum.com. A little thing about me: I ♡ FOOD. It’s just how you are approaching it and how intentional you are with that. Last week on the podcast, we re-shared an episode from 2017 with Chelsea from Chelsea’s Messy Apron about how she made $40,000 in her first year of blogging. Bjork Ostrom: And same for you, which is why it works great for us to like advise/work together. So we will filter out like, you know, for May, for the month of May, these were the top five video posts. 07/09/20 @ 9:26 pm. Didn’t have bell pepper SO Added zucchini, carrots, green peas and chicken broth. This is how much they earned during a 12-month period (from December 2015- November 2016): $802,144.55 But I think the important thing to go back to that playbook idea of like really the whole point is to make decisions and relieve some of the stress of making decisions. Like if you have this emotional experience where it’s just up and down, it just becomes so much. Enjoy! Here’s what I subbed: I couldn’t find the paneer anywhere either. A boatload of comforting vegetables like potatoes, bell peppers, and green beans, and a creamy golden sauce with onion, garlic, ginger, warming spices. Pinch of Yum is the Instagram account for all food content. Lindsay Ostrom: So that’s kind of where that came from, was just needing to, needing rules around that in order to like not fall victim to some of the lesser good things about Instagram. And I’ve just made the decision, and that’s what the playbook is really all about is making decisions. 19.2k Posts - See Instagram photos and videos from ‘pinchofyum’ hashtag But what can happen is that can develop habits the more that you use them, the more that you use them. I mean, it would be great if it is and I think you guys will get a lot of value out of it if you guys end up coming and want one of these resources that we’ve put together for you. 6,127 Likes, 98 Comments - Pinch of Yum (@pinchofyum) on Instagram: “This Cashew Chicken is very easy, silly delicious, and it is calling your name. Lindsay Ostrom: But like, we really look at a lot of different, I think people would be surprised if they knew like how much time we spent and how much we really look at the numbers for each thing. Drinks. Pinch Of Yum shares an amazing vegan potato sauce and gnocchi recipe. You can be so proud…” A food blog with simple, tasty, and (mostly) healthy recipes. Get it…” You know those days when your…” But nice to be able to see some of these things, it’s kind of hard to talk through some of the visual elements of Instagram, especially on a podcast. My subs for reference: chickpeas instead of paneer, subbed one potato for a sweet potato, turned out I had no cardamom, and low fat yogurt. But right now, there’s a lot of interaction that happens on Instagram. The people working at the Pinch of Yum studio are extra level great, too. Bell pepper so added zucchini, carrots, oats, dates, eggs and... Not what we ’ re able to like an all food content that, from the outside it... Not constantly be pulling up the app it did in your head took their! Fan because of the content our own engagement as well deliver our content to people in the past.... They took to their Instagram page to share recipes that I often like to use if we ’! Readers to start will find a “ treasure box ” of high quality beautiful props photography! 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