Episode 585: You Are Not Too Old To Become a Food Blogger (+The Benefits of Blogging After Retirement) with Carol Borchardt

EBT585 – Carol Borchardt

Intro 00:00

Food bloggers. Hi, how are you today? Thank you so much for tuning in to the Eat Blog Talk podcast. This is the place for food bloggers to get information and inspiration to accelerate your blog’s growth, and ultimately help you to achieve your freedom. Whether that’s financial, personal, or professional. I’m Megan Porta. I have been a food blogger for 13 years, so I understand how isolating food blogging can be. I’m on a mission to motivate, inspire, and most importantly, let each and every food blogger, including you, know that you are heard and supported. 

Megan Porta  00:38

No matter what age you are, you are going to find inspiration from this episode, but especially if you are 40 plus, 50 plus, 60 plus years old, and food blogging as kind of a retirement gig, you will especially find encouragement and inspiration here. Carol Borchardt, from the blog from A Chef’s Kitchen joins me in this interview to talk about her journey as a full time retired food blogger. She’s food blogging full time, but is retired from other work. She gives all kinds of encouragement, such as not to feel intimidated to get started. There’s room for everyone at the table, no matter your age. Also don’t feel intimidated by the technical pieces. There are so many services and tools and people who can help with this. It’s not your thing. She has a really good strategy with social media and doing things that she doesn’t really enjoy doing. So she talks about that in the episode as well. There truly is so much encouragement here. I really hope you enjoy this one. It is episode number 585 sponsored by RankIQ. 

Sponsor  01:41

Eat Blog Talk is thrilled to unveil the Eat Blog Talk Accountability group. An exclusive community made for food bloggers who crave accountability, focus and connection. We understand that not everyone is ready to dive into the Mini Minds Group or the Masterminds program. That is why we’ve crafted this special offering for bloggers like you who want that extra push toward their aspirations, but aren’t yet able to make the financial or time commitment. Here’s what the e Blog Talk Accountability Group has in store for you for this low introductory price of $34 a month. This ongoing membership has its own private Slack channel. You will gain access to a dedicated channel facilitated by the community manager at Eat Blog Talk, Taryn Soli for questions, insights, and collaboration. You will get weekly accountability check-ins so you can stay focused and motivated with those weekly check-ins in Slack to track and achieve your goals competently. You’ll have access to productivity focus sessions. Join these optional live Zoom sessions twice a week to boost your productivity by working alongside your peers and tapping into that collective energy. And you will get monthly group Zoom calls replacing the former clubhouse chats. Join these calls to connect, discuss current topics, share experiences, and celebrate achievements. Those calls will be hosted by me, Megan Porta, and I can’t wait to see some of you there. If this sounds intriguing, head over to eatblogtalk.com/focus to sign up today. Eatblogtalk.com/focus.

Megan Porta  03:12

Carol Borchardt is a retired personal chef with 22 years of experience cooking food people want to eat! She is also a former newspaper food columnist and mom to rescue kitty, Olive. Carol is married (almost 29 years) with two stepchildren and four grandchildren. At From A Chef’s Kitchen, which Carol started ten years ago, she shares easy, step-by-step, chef-tested restaurant-quality recipes that are easy to make at home.

Megan Porta  03:38

Carol, I am so happy to have you here on the podcast. How are you doing today?

Carol Borchardt  03:43

I’m doing great. I’m excited to be here and excited to talk to you.

Megan Porta  03:47

Yes, we’re going to talk about food blogging as a retirement gig, which is something we don’t talk about a ton. So I think it’s good to shed light on the subject from your perspective before we get into it though. Do you have a fun fact to share with us. 

Carol Borchardt  04:01

Well, I’ve had the honor of meeting Julia Child, oh, what? Not once, but twice at her book signings. The first time I was in so much awe I could barely speak, and the second time, I mustered up the courage to at least tell her that I made her puff pastry recipe. And we had a quick but very delightful exchange about puff pastry. And two of the most prized possessions in my cookbook collection of 1200 are the two that I have signed by her. 

Megan Porta  04:33

Oh my gosh. Okay, not many people can say that they’ve had a conversation with Julia Child that is so cool. Wow. What a special moment.

Carol Borchardt  04:42

Pretty meaningful.

Megan Porta  04:44

Yeah, absolutely. Oh so cool. And that ties in perfectly with the topic food blogging and enjoying food and, yeah, just being a food creator. So cool. So Carol, we would love to hear a little bit about your blog. So tell us, like when you started, what your niche is. Give us a little bit of a background.

Carol Borchardt 05:05

I started my blog just 10 years ago. My 10 year anniversary was June 14, and it kind of evolved over time. Even though I’ve always loved to cook, I still, you know, had to work for a living, and I worked in offices and did administrative work since the time I was 17, and then when I hit the age of 40, I was really experiencing a lot of job burnout, and I decided, if I wasn’t going to start pursuing my creative passions at the age of 40, it may never happen. And then, you know, I really didn’t know what to do. I had worked for a caterer part time on weekends while doing the office work, just to because I love to cook, and I was single and didn’t have a lot of things to do. But anyway, a friend of mine, I met at a get together. We were at a get together, and she was mentioned that she was going to hire a personal chef to cook for her and her mother. And I was like, Wow, can you actually make money at that? And she told me what she’s gonna be paying. And I thought, You know what? That’s not too bad. And I started to research the field, and within about a month, I gave my notice and started my personal chef business. And then my personal chef service caught the eye of a local food columnist who worked for the major daily newspaper here, and she recruited me to do a bi weekly food column. So that’s when I started to get interested, really interested in recipe recipe development and food photography and just sharing recipes in general. Even though I was still doing my personal chef business, I started the food blog because one day I hurt myself in a client’s kitchen. I fell and I was laid up for six weeks, and I thought, well, if I’m you know, now would be a good time to start a food blog. 

Megan Porta  06:56

Absolutely.

Carol Borchardt  06:57

And that’s what I did. My food blog was born 10 years ago, and the end of last year, I retired my personal chef business, and so now I’m a full time food blogger, as it’s my retirement gig. 

Megan Porta  07:10

Wow. Okay, that’s such a cool story, unlike any other story I’ve heard, and I love that you started. So you started your personal chef business. Did you say when you were 40?

Carol Borchardt 07:22

I did okay, yeah. And I did that for 22 years. 

Megan Porta  07:25

Oh my gosh, amazing. And do you miss it? Do you miss that side of the business? 

Carol Borchardt  07:29

As with everything, everything has a season. And I guess it was just, it was one of those seasons that was just over with I felt like I had really done a good job. Over the 22 years, I had cooked for some really, really amazing people. Had some really dedicated clients. I mean, I raised, I helped raise their kids. I had clients for as long as 18 years that I saw every month or every other week. So it was just kind of something that was done. 

Megan Porta  07:59

Yeah, it evolved. 

Carol Borchardt  08:01

It evolved. It was time to, you know, start doing something else, and I don’t have any regrets.

Megan Porta  08:07

Well, that’s amazing. So since you’ve been doing food blogging full time, what are your thoughts on it? Like, are you super happy? What’s your perspective on food blogging?

Carol Borchardt 08:18

I love it, and I every day I’m excited to come upstairs and sit down at my computer and take a look at what I’ve built. My blog is called From a  Chef’s Kitchen, because as of course, I was a personal chef, and I’m really proud of what I’ve built over the last 10 years. It’s just a really satisfying creative outlet. I love the recipes. I love to share good recipes. Overall, I’ve got some really good, great readers, you know, I hear from a number of them quite a few times, you know, over the course of time they, you know, oh, I tried this. And, you know, you almost feel like you get to know them on a personal level too. Yeah, it’s, it’s like the best thing I could have done for myself. You know, 10 years ago, you know, everything happens for a reason, and falling in that kitchen and suddenly having, because I had a waiting list for my personal chef business for much of that time, probably 15-16, years, I ran a waiting list, and so I never really had the time and was doing the newspaper column. I just never had time to start a food blog. I was always fascinated with it. And then, like I said, when I, you know, I started getting more into the photography and the recipe development and everything. And I just thought, hey, now is the time. So there too, the, you know, the opportunity just presented itself, and I decided to go with it? 

Megan Porta  09:40

Yeah, I think that so many people can get caught up in the fear of starting something new. I think especially if you’re doing it past 40 or 50 food blogging can seem really intimidating. There’s a lot of pieces moving pieces to our jobs, right? So how did you get past that fear?

Carol Borchardt  10:02

Well, when I first started my food blog, I really didn’t even think about my age, but then a pivotal event occurred. I attended my first food blogging conference, and the vast majority of the people at the conference were much younger than I was, yeah, and that did unnerve me a little bit. I thought, God, am I really? Am I a tool to do this? But the more I immersed myself in food blogging and the overall community, the more I found there is room for all age groups in this industry. And you know, if you look at, you know, the community food bloggers in general, there’s quite a large contingent of retirement age food bloggers, and they’re showing no signs of slowing down. So there really is room for every age group here.

Megan Porta  10:51

I see that too. I mean, you’re right. I do see a lot of the younger food bloggers, for sure, but there are plenty of 40 plus 50 plus even 60 plus. Food bloggers who, like you said, they’re not slowing down, they are busy, they are active. They are learning and growing. It is so inspiring. And I just absolutely love this portion of our little you know, food blogging sector.

Carol Borchardt 11:17

Absolutely I mean, retirement is a new chapter in your life, and it, it just offers a new opportunity to explore and learn. And you know, you may have had that little creative thing you did on the weekends, you know, but now that you’re not having to go into an office or, you know, you may have sidelined that creative outlet during your working years. Now you can, you know, pursue it with abandon. You know, you’ve got plenty of time to do it. So I think it’s, you know, I think it’s just really healthy to stay productive and stay active and keep creating. 

Megan Porta  11:53

There’s never a lack of things to learn, either, to kind of keep you on your toes and keep you active, keep your mind active, that sort of thing. How do you deal with, like, the technical aspects of food blogging?

Carol Borchardt 12:04

Well, I think one of the most important things is, if you start with a good host and a good theme, I think that’s half the battle. And then, you know, there are ways to learn. There’s so many good websites and companies like, you know, Food Blogger Pro was really instrumental in helping get my act together in food blogging. And then there’s, you know, there’s just a lot of really good technical people for hire. Is it okay if I mention their names? Oh, absolutely okay. Well, like the Blog Fixer, iMark Interactive, Grayson Bell, Nerd Press, Andrew Wilder, and even the food blogging Facebook groups have a lot of seasoned food blogging veterans, SEO experts and support people that can answer your question. So you’re never, you know when you’re faced with with a technical issue, you’re never alone. You’re always there’s always someone to ask or get some assistance with.

Megan Porta  13:04

And I think you said it well earlier, as long as you have a good host and a good theme that really does cover you so widely, and it can take you really far, because a good host is going to really assist you in so many ways, you’re not going to have to take on being the technical person yourself. So I think doing that is great advice, and it’s yeah, it’ll go far. That takes you a long ways. Okay, so I was gonna ask you also about social media, because this is something that a lot of people resist, no matter what age they are. How did you feel about social media, getting into blogging?

Carol Borchardt 13:41

I was not on social media at all when I started my food blog, and so I kind of went into it kicking and screaming, you know, I started with just a Facebook profile, and it was hard to put yourself out there. I’m, I’m a private person. You know, I grew up in an era where you just, you didn’t go, you know, telling everybody your business, your, yeah, your beliefs, your, you know, all these different things. And so it was kind of hard for me, but I do the things that I’m comfortable doing. I got into Pinterest. I work pretty hard at Pinterest. I’ve tried to always, you know, put up the best images I can and try to stay on top of things happening there, and follow the recommendations to post seasonally. You know, that’s, that’s just an easy, easy thing to do. There’s, you know, if you, if you’re going to be on Facebook, start with your family and friends and just tell them, you know, I’m starting this venture, and I could really use some support and encouragement. And do you mind if I share my recipes? Or, you know, do you mind if I start a intimate little Facebook group here where I can share my recipes with you or my posts with you? And you know, chances are they’re going to be be pretty open to that, because it’s like, oh yeah. They always want, you know, especially if you’re a good cook, you’re an avid Cook, and they’ve been to your house, they’re like, Oh yeah, I want those recipes. 

Megan Porta  14:58

Yeah, absolutely. 

Carol Borchardt  14:59

Flipboard has become really popular. And an email list, you have to develop an email list that that’s really important these days, and that’s where most of your dedicated fans are going to be, because they sign up. And, you know, I get emails after I send out my my weekly email, you know, oh, this, this one looks really interesting. And, you know, they’re just more dedicated, they they’re all in with, you know, what you have to share, and that means a lot. But, yeah, it was, it was hard, and it’s still hard because, you know, I don’t want to do videos, I don’t want to get on camera and and do these various things, so I just do what I’m comfortable doing.

Megan Porta  15:40

I think that’s a really smart strategy. Just start with what you’re comfortable with, and like you mentioned, maybe open with a controlled situation, like a really safe Facebook group or something, and just move, move from there, move forward in your business from there and do what makes you feel safe and what makes you feel comfortable? Do you ever feel like, do you get that feeling like I need to be pushing myself more, or I need to put my face on video more? I think this is a common theme for a lot of food bloggers. 

Carol Borchardt  16:09

I feel that way a lot. Yeah, but again, I’m not comfortable doing it, so I just don’t do it. You know, even though social media can be difficult to engage in, you know, you can still connect with, you know, bloggers in the groups, and you know you can become part of a little mastermind group or something you can share with each other. But no, I just think it’s do what you’re comfortable doing, do what you like doing. If you’re doing something that you hate, you’re not going to want to do it, so stick with what you know. Stick with what you enjoy. Don’t pressure yourself.

Sponsor  16:47

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Megan Porta  18:12

And speaking of pressure, do you feel like this is true for you, that being at more kind of retirement age takes the pressure off with money? 

Carol Borchardt  18:23

It does. It really does. I’ve been, my blog has been monetized for about eight years, you know, so I’ve had a good start there. But when you think about it, a lot of people who have retired, retire because they’ve already got adequate savings and, you know, they’re not trying to feed their family or their it’s just they can, they can do it more because they enjoy it, rather than, Oh my gosh, I’ve got a I’ve got to do this to earn some money. I mean, I see that all the time in the Facebook groups. It’s like, I either have to make this work or I’ve got to get a job. And, oh, I just, my heart just goes out to to people like that, and I know they’ve, they’ve poured their heart and souls into their blog.

Megan Porta  19:05

It’s so much pressure. 

Carol Borchardt  19:06

It can be, yeah, can be. 

Megan Porta  19:08

I see it all the time too, yeah. But not having that pressure kind of allows you to be more creative and tap more into the passion of it, I imagine, right?

Carol Borchardt 19:19

I think so, yeah. I think so. When I started my blog 10 years ago, monetizing was kind of in the back of my mind, but I started it mostly because I just had this passion for creating recipes and sharing them, and I wanted people to enjoy them. 

Megan Porta  19:36

That’s a great reason to do that when having the pressure of like I have to monetize in six months, or whatever it is that that brings a lot of, oh, just weight into your business. I feel I see it so much in, like the Facebook groups, or in even in my groups in Eat Blog Talk, yeah. So just taking that off your shoulders. Is such a relief, I think. 

Carol Borchardt  20:01

Well, and if you do intend to monetize, the additional income can make for a really sweet retirement, absolutely, monetizing does not happen overnight. Takes a lot of dedication, a lot of work, but that supplemental income can really, really make for some nice financial independence, you know, later in life, and it’s something that becomes self sustaining. You know, if I don’t feel like working one day or one week, or in May, we went to Europe for two weeks, I didn’t even do anything on my blog. And, you know, it was self sustaining. It stayed out there. And

Megan Porta  20:37

isn’t that the best feeling? 

Carol Borchardt  20:39

It is. 

Megan Porta  20:40

I love that so much. And for people listening who are like, Oh, I’ll never get there. You will get there. You will get there. Someday

Carol Borchardt  20:46

You will and like I said, it does take dedication and a lot of work, but before you know it, you’ve built something that you enjoy waking up to every morning and going to work on.

Megan Porta  20:57

Yeah, and having breathing room so that you can take time if needed, if you’re sick or you have to attend to a family matter, go on vacation. You can do that, and that is part of the benefit of kind of trudging through those first hard years, because it can be a hustle and a grind, but you will get to that place, definitely. Yeah. So one of the things I think about all the time, because I have a parent in my life who kind of prided himself on work his whole life, and when he was done with work, his my dad’s life just kind of went downhill, and it was it’s been really hard and sad to see, But like he doesn’t feel like he has any worth anymore. So I feel like having a passion project like this with the benefit of making money just keeps your mind healthy. And I always wish that my dad had something like this after he retired from work. Do you agree with all of that. Do you feel like it just keeps you spry and active and healthy? 

Carol Borchardt  22:05

I do. I think it’s a it’s a great way to stay productive. You learn new skills. You can share your life experience. I’ve seen it in my own house. My husband retired two years ago, and he had there was quite an adjustment period, and with me. I stopped doing the personal chef gig one day, and I got up and worked on my blog the next day. So, you know, it I already had something there waiting for me, which, you know, I guess if you’re thinking about doing something like this in retirement, you probably want to start right now.

Megan Porta  22:36

Yeah, get on it now, so that it’s active and kind of thriving by the time you’re retired, but yeah, I sometimes think maybe I did it backwards in some ways, because I hustled so much when my boys were little. Now I’m not hustling as much, but now I really crave that time with them, so I kind of feel like wish I could put a few things on hold and enjoy this time, soak it up to its fullest. And then when they’re out of the house, like, really, dig in again. Do you know what I mean?

Carol Borchardt  23:08

Absolutely. And you should, you know, they’re only going to be young ones, but the family commitments never end even, you know, once they’re grown, then they start families of their own, and then you have sure you have more family duties. So I mean, we still see our I’ve got two stepchildren who are both, one’s married, one’s in a committed relationship, and but they both got kids, and you know, we’re always doing something with them, so the family commitments never do end, but you should soak up as much time as possible while they’re young. 

Megan Porta  23:43

I know there’s something so special about this time. They’re both teenagers, and they both still, like my husband and I, we’re always in awe of that, like, Oh my gosh. They still like hanging out with us. This is so cool. So I feel like we’re in the sweet spot that I just need to just thoroughly enjoy. But you’re right, like it never ends. There’s always family or, you know, traveling or friends or grandkids, there’s always something to enjoy in life. I’m not saying that, but, yeah, 

Carol Borchardt  24:11

But it’ll be there when you’re ready for it again. 

Megan Porta  24:13

Yeah, right, right, right. That’s so true too. Do you have any encouragement, I guess, for people? Because I know there are people who listen, who are kind of intimidated by food blogging, who just scope out the information. They don’t necessarily have the confidence to get started or the courage to get started. Do you have encouragement for those people, if they are, like, 40 plus, say, and just feel like they’re maybe, quote, too old to start?

Carol Borchardt  24:41

I’d start by saying, You’re never too old. Just pour yourself into your passion. And there’s a saying that if you love what you do, you’ll never work a day in your life. And I don’t consider my food blog to be work anymore. It just, it’s a wonderful outlet that I you know that I enjoyed. Doing, and I just say, You’re never too old. There’s a saying that I always liked. It said, if it’s worth doing, it’s worth doing in style and on your own terms, and nobody else’s so if you do start one, just do it on your own terms and do it in style. You got to do it in style.

Megan Porta  25:14

Yeah, absolutely no. That that’s such good permission for so many people to do it on your own terms, because we we hear all of these things about you have to be on this platform, and you have to be doing it this way, and you need this theme. If you don’t do that, then you’re not going to be successful. But I don’t agree with that. I think you can do it on your own terms and just let your business evolve as it is meant to.

Carol Borchardt  25:38

Absolutely, and it will if you do something every day to push that food blog up the hill, it’ll grow. It’ll be there. It’ll it’ll take root. You can be where I am right now, just in a very, very satisfied place, very satisfied place.

Megan Porta  25:52

That’s so inspiring. Talk a little bit about legacy, like building a legacy for your family, because recipes, right? A database of recipes alone can be a legacy for people you love.

Carol Borchardt  26:03

Absolutely about 15 years ago, I put together a family cookbook. I contacted all my relatives and had them submit recipes, and everybody loved that so much, and they love this cookbook. If that’s not something that you want to do, it’s a great place. A food blog is a great place to start doing that. I get emails or comments from people like this tasted just like my grandmother. She never wrote any recipes down, and I’ve been searching for something that was like this, and this is it. So, you know, those family recipes, they mean a lot to people. And it’s a way, you know, anytime I make one of my mother’s recipes, you know, I remember her. I remember her, you know, winning a cooking contest with it or something. She was big in a cooking contest. You know, it’s a way for people to remember you. So I think you can build a legacy of those recipes for future generations.

Megan Porta  26:04

And help to inspire future generations to have to share this my 14 year old son, he’s always liked baking, and he’s recently started doing a little bit of work for me in my business, and so he’s been going into, like, kind of the archives of my blog, and he’s having to look through some old recipes. And I think he was inspired by a few older baking recipes. So yesterday, he was like, Mom, I’m gonna make some cookies. He created his own cookie recipe from scratch and made the whole thing like his own frosting, little topping. It was so cute and it was delicious. So I love that. I don’t think he would have done that had it not been for the content that I have on my blog. So I just felt so honored and kind of touched by that, like it’s such a special thing to pass that on to people who, you know, not just your family, but anyone who reads your blog.

Carol Borchardt  27:02

Absolutely, yeah, and he’ll, he’ll probably remember that, you know, oh, I remember when I made mom’s cookies for the first time, and then he’ll probably share them with his kids.

Megan Porta  27:12

Yeah, that’s such a good feeling. I love that. It makes me want to cry. Do you have any other encouragement Carol, for I guess anyone just, you know, food blogging can be hard, it can be a hustle, it can be overwhelming, just any last thoughts that you want to impart?

Carol Borchardt  28:24

Well, when it’s when it does get overwhelming, just take a step back and, you know, remember why you started the food blog in the first place because you just wanted to share. I mean, there’s so much pivoting that we have to do constantly because Google does this, or Google changes this, or they, you know, run one of their updates. And I think when it gets overwhelming like that, just take a step back and remember why you started the blog in the first place, that you wanted to share your recipes, and you love to cook, and you love to connect with people that way. You know, my recipes is how I make connections with people. So, you know, just take a step back and just go out and do something fun, go shopping.

Megan Porta  29:08

Yes, I love it. Carol told me to go shopping, yep.

Carol Borchardt  29:13

You know, and and then come back to it. And, you know, everyone suffers from, everyone get has frustrating days, or it’s like, oh my gosh, I’m just never going to do this. But take it in little steps. You know, there’s always going to be updating to do. There’s always going to be changing a post or, you know, updating a post, or reshooting a post. That’s just kind of the nature of the industry. And just take it a little step at a time. And I love what I think it was Andrew Wilder with Nerd Press at a food bloggers conference one time, he passed out like a whole bunch of things that you needed to attend to on your blog. And I think one of the first ones was your blog is not broken. And I think I got that right, but That’s right. It’s like, you know what? It’s okay. It’s okay. The way. It is, there’s always going to be room for improvement. It’ll never be perfect, but appreciate it for what it is, and love what you’ve built. Love what you’ve built so far. It’s a big thing to share. You know, cooking your recipes, that’s a real you know, especially people who cook for a living, or people who love to cook. That’s something that comes from their soul, and they’re putting their soul on this website. So, you know, it can be discouraging at times that nobody, nobody likes this, nobody wants this, but they do. You’ll find them. You’ll find you’ll find your true fans. You always will.

Megan Porta  30:34

That was such inspiring advice. I loved all of that. So encouraging. So thank you, Carol for sharing just a little bit about your story and for inspiring us today, no matter what age you are. But if you are like 40 plus, 50 plus, 60 plus, you’ve got this, you can do this. You can follow your own path and do things in your own way and create a satisfying and successful business. So thank you for all of this, truly. 

Carol Borchardt  31:01

Oh, thank you.

Megan Porta  31:02

Okay, do you have either a favorite quote or words of inspiration? I mean, you just left us with tons of inspiration. If that was it, let me know. But do some people like to end with a quote? So if you have something there, let me know. 

Carol Borchardt  31:14

Probably the one I mentioned before about you know, if it’s worth doing, it’s worth doing in style, and do it on your own terms. Just do it on your own terms. 

Megan Porta  31:23

I love it. Thank you. We’ll put together a show notes page for you. Carol, if you want to go look at those. Head to eatblogtalk.com/fromachefskitchen. Tell everyone where they can find you. Okay,

Carol Borchardt  31:36

I will. It was great talking with you. Okay,

Megan Porta  31:38

so your social handle is it just from a chef’s kitchen on Instagram, and yes,

Carol Borchardt  31:44

It’s fromachefskitchen.com, and people can go to all my social channels from the website, I think I’m Chef Carol B on Pinterest, Facebook is fromachefskitchen. Instagram, same thing, I think, same thing on Twitter.

Megan Porta  32:00

Great everyone. Go check out Carol’s channels and website. Thanks again, Carol for being here, and thank you for listening food bloggers. I will see you next time. 

Outro  32:12

If you enjoyed this topic, you’ll also love the episode. I recommend in the show notes, click on the episode description to find the link. Thank you and I will see you next time you.