Episode 411: Up Your Writing Game – What I’ve Learned From Writing For a Magazine and Working With An Editor with Sabrina Currie

EBT411 – Sabrina Currie

Intro : 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 their blog’s growth and ultimately help you to achieve your freedom, whether that’s financial, personal, or professional.

I’m Megan Porta, and I’ve been a food blogger for over 12 years. I understand how isolating food blogging can be at times. 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. 

If you are anything like me, the writing portion of being a blogger is just a necessity that I don’t give a whole lot of intentional thought to, and this is not necessarily the right attitude to have about writing. But Sabrina Currie joins me in this episode. She is a food blogger and she’s also a writer for a magazine, so she has a couple of really unique perspectives on the whole writing front. She provides some encouragement in this episode about how to write our blog posts in a clear, concise way, and certain things to think through, that the user will really like. Ways to show our personalities without writing a novel and the importance of being accurate with our writing and our facts and our recipes. I hope you are inspired by this episode to dig into writing in a new way. It is episode number 411, sponsored by RankIQ. 

Sponsor: Hey, awesome food bloggers. Before we dig into this episode, I have a really quick favor to ask you. Go to your favorite podcast player. Go to Eat Blog Talk. Scroll down to the bottom where you see the ratings and review section. Leave Eat Blog Talk a five-star rating, if you love this podcast and leave a great review. This will only benefit this podcast. It adds value. I so very much appreciate your efforts with this. Thank you so much for doing this. Okay, now onto the episode.

Megan Porta: Sabrina Currie, from Sabrina Currie’s Kitchen Garden, started her career in food right after high school by attending cooking school. She worked in a few restaurants then in logging camps and freelance catering, as well as some food photography. 

Sabrina veered away from the food industry for a few years and went into the healthcare field, but she knew she’d come back to food one day. She found herself needing a creative outlet, so she picked up a DSLR and started photographing food and nature. Then she was drawn to taking a WordPress blogging course and knew what her hobby would be. Sabrina decided to make blogging more than a hobby and has steadily increased her web traffic. She scheduled an SEO audit in late 2021, and now uses tools like RankIQ and Keysearch. 

You’ll find her writing a regular column in Edible Vancouver Island Magazine. She’s done lots of work for Soto Foods, Katie’s hot deal beans, and other freelance photography work. Her days are spent working halftime in a hospital and halftime blogging and writing while enjoying being a wife and a mom. 

Hey Sabrina, how are you today? Thank you for joining me. 

Sabrina Currie: I’m good. Super excited to be here. Thanks, Megan. 

Megan Porta: Yes. Okay. Before we get into the topic and what you’ve learned from being a writer for a magazine and working with an editor, we want to know if you have a fun fact to share with us. 

Sabrina Currie: I do. My fun fact is that from age 12 till 24, I was a deckhand on a fish boat, usually my dad’s almost every summer. 

Megan Porta: Oh my Gosh. 

Sabrina Currie: The summer before I went to cooking school, I decided I was going to try cooking and eating every kind of seafood that we caught, at least once.

Megan Porta: Oh, that’s so cool. Okay. Do you have a favorite of all the things you tried?

Sabrina Currie: The favorites are probably things that most people are familiar with eating. Any of the weird things probably aren’t popular because they’re weird and not that great. Or really small and really bony. 

Megan Porta: There’s a reason they’re not that popular.

Sabrina Currie: Yeah, so man, I really love shellfish. Straight, fresh, outta the water is just, It’s amazing. My brother and I used to eat the first prawn of the season, we would just ceremonially eat it raw. 

Megan Porta: Oh, okay. 

Sabrina Currie: Yeah. Just super sweet and fresh, straight outta the ocean.

Megan Porta: Oh my gosh. I love that there is, yeah, fresh seafood and especially shellfish. Oh, there is nothing like it. 

Sabrina Currie: There isn’t. If it’s fresh, it’s so good. 

Megan Porta: Yeah. I’m starving all of a sudden. That sounds so good. I love learning about you. That’s so interesting. Definitely, not one we’ve gotten before. I love the topic that you brought to the table today. So what you’ve learned from being a writer for a magazine, and you’re going to share all of your little nuggets with us. I want to know personally, because you do have a food blog and you have this writing background, how did those come together? 

Sabrina Currie: Yeah, so my blog did start out as my hobby. The magazine reached out to me after, I guess I’d probably been blogging for about a year. The owner and editor reached out and we talked back and forth, got to know each other a little bit, and then within a few months then she asked me to write. It worked into a good relationship, and I’ve been writing the In The Garden column ever since, which is right up my alley. So my food blog was based on my garden, which originally was a front lawn and I ripped it up and made it an edible garden. So along with a garden thing, I also do a recipe and the photographs for that, for each issue of the magazine. 

Megan Porta: Oh, that’s so cool. So does your column reflect what you write on your blog or do you write about completely different things? 

Sabrina Currie: They do have overlap. I am more gardens focused in the magazine. It’s the Edible Vancouver Island magazine. I don’t have to worry about SEO so much with the magazine. Whereas for my blog, obviously I really focus a lot more on SEO and more on search volumes, whereas with the magazine, they’ll give me usually an assignment. Sometimes they’ll ask me to brainstorm and I’ll come up with a few, and then they’ll pick what they like out of what I’ve come up with. But yeah, they definitely are closely related, both kinds of healthy fruits, veggies, local recipes, and gardening things. 

Megan Porta: Nice. Are you on Vancouver Island? Is that what you just said? 

Sabrina Currie: Yeah. 

Megan Porta: Do you know Olena? Are you guys friends?

Sabrina Currie: I don’t. Which blog?

Megan Porta: From iFood Real? 

Sabrina Currie: I don’t know her. 

Megan Porta: She is a food blogger on Vancouver Island as well. 

Sabrina Currie: Okay. I do know of a couple of other ones here. 

Megan Porta: Okay. It’s not a commonplace that I hear, so I’m like, wait a second. Who is the other one? 

Sponsor: Heidi Richter, who has The Simple Green. She also often writes for the magazine. 

Megan Porta: Oh, interesting. 

Sabrina Currie: Then Season and Serve blog as well is a girl out of Victoria that I know virtually online.

Megan Porta: Wow. So there’s a handful there. Interesting. 

Sabrina Currie: A couple. Yeah. 

Megan Porta: Awesome. Okay, so I love that story of how you marry the two and that you have overlap and you definitely have a common theme with your blog content and your magazine content. So what lessons have you learned being a writer and working with an editor?

Sabrina Currie: I was nervous at first because although I wrote a bit as a kid, I really never had training in English. My schooling was in culinary arts, so I felt nervous, am I really a writer? Imposter syndrome, I’ve heard other people talk about that before. But the lady that I worked with, her name was Julia. She was amazing. She was so kind. We had quite a few phone meetings at first. The top thing she gave me that I took away, was to start with who, what, where, why, and how as an outline. If you can write your story or your article and answer all those questions, then you’ll end up with a nice, cohesive article that kind of runs you through.

Megan Porta: So do you do that with everything you write? You go through the who, what, where, why, how?

Sabrina Currie: I do, although I used to actually write out those things and then that would form the bones, the sections of my thing. Now I do it a bit more organically because I’m so used to it. 

Megan Porta: Sure. So would you mind talking through a recipe post and how you do that, run through all of those as an example.

Sabrina Currie: Okay. So some of this can be in your intro and some of this is gonna be later. And this does not take the place of any SEO stuff either. This is to help with it and to just give you a nice outline for your blog post. So who would this recipe be good for? So pitch it to who you think your reader is. Is this going to be great for kids? Is this going to be great for somebody on a special diet? A lot of people mention the keto diet or a hundred-mile diet, whatever it is. Or someone who wants a luxury romantic dessert, that sort of thing. So that’s your who. When you think about that person, it makes it easier to then maybe describe your recipe and make it appealing to that person. 

What it is, obviously your recipe and we talk a lot about the recipe in there, so that’s probably not too hard. Where, it can just simply be that it is in your kitchen, but it’s fun to add in some details, like, where might you enjoy this? This is a great picnic sandwich. It travels well, or this is a great barbecue thing. It will draw your friends and family in from the smell of the barbecue, that sort of thing. So adding in a where adds a visual thing for people to visualize it even. So they’re thinking of the flavors and now they’re thinking about, I might be making this on a cozy day with a cup of tea, or I might be barbecuing this and having friends and family over. So they’re visualizing your recipe a bit more. 

Megan Porta: Do you have a set of H2s that you use for each of these? I’m trying to envision where H2 would be. 

Sabrina Currie: I don’t have an H2 for where. Usually, I put that either in my beginning bit when I’m trying to entice the reader into how great this recipe is and why they should make it, or if there’s more involved in it like it has to be made outside on a fire or a barbecue or with a certain piece of equipment, I might put it in a little bit lower down there.

Megan Porta: Okay. So do you do the who, what, where, why, all in the intro, or does it just depend? 

Sabrina Currie: No, I thread this throughout. So it’s going through my first couple of paragraphs. So my first paragraph is very short. That will be mostly describing the recipe, but I’ll try and if I can add in some of those things, that would be appealing, I’ll add some in. 

Megan Porta: Okay. All right. So then go on to the why, and describe that one. 

Sabrina Currie: Why can be, why will they like it? The reasons. Some people put the top 10 reasons why you should make this fudge recipe or why this works for a crazy morning breakfast, or, so why should they make it. What are the benefits of it? It could be health benefits, flavor benefits, ease of preparation, or any of those sorts of things. Or how, I think most of us know we should be doing our step-by-step photos so that really, along with the photos and the description of how to make it is your how. How to do it. 

Megan Porta: I feel like this is one that we’ve all got nailed. We all do this one pretty well. 

Sabrina Currie: Yes. Some of these are definitely easier, and I think a lot of people are probably doing this, but for newer writers who are maybe feeling stuck, how do I get a whole blog post out talking about this, it can help walk you through the things that you’re supposed to cover.

Megan Porta: I imagine that sometimes not all of these apply, right?

Sabrina Currie: That’s right, exactly. Yeah. Sometimes really there’s not a where. You’re just in your kitchen, you’re going to make dinner for your family.

Megan Porta: So you don’t have to force it in if it’s not applicable. 

Sabrina Currie: Yeah. In some of my tips I have mentioned, keeping it short. We don’t wanna get overly wordy just for stuffing words in.

Megan Porta: Okay. So you start this as the backbone of your post. You try to go through as many of these as you can. Do some tend to be longer than others, some sections?

Sabrina Currie: Yeah. The how-to definitely. You need to be descriptive and the more complicated the recipe is or longer, the more there’s going to be in that area. I think that the who and the where, often, don’t need to be that long.

Megan Porta: Sure. But that is interesting. So I’m trying to think what. Like I don’t intentionally do this, but unintentionally which ones I leave out, and that would probably be the who and the where. I’m pretty good at the how, what and why.

Sabrina Currie: I leave the where out often. But I really like The Who because it really helps you think about who is my target reader.

Megan Porta: Yeah. I am going to be using this. This is interesting. Good food for thought here. Okay. Do you have anything else to cover with the who, what, where, why, and how? 

Sabrina Currie: I think that those are the basics, but then I have a few other things that I add in to support that. Being descriptive, but keeping it short. I just mentioned not being overly wordy for the sake of it. But being descriptive does help people visualize it. They aren’t there tasting it. So you’ll want to describe it using taste, but also situations you might have it. I guess this comes back to the where, but you know that picnic sandwich, the cool breeze as you’re sipping on a cocktail, the sound of the bubbles fizzing in the champagne cocktail that you’re making. So maybe some sounds or the ambiance around what it is that you’re making. Is it festive? Is it relaxing? Is it exciting? Is it a kid’s party? What’s the sort of vibe? 

Megan Porta: So senses, thinking through some of those senses that can people can relate to. The vibe. I like that too. What’s the vibe? 

Sabrina Currie: I’m trying to get better at that. I don’t always feel I’m the best at it, but I am working towards being better and better at that. 

Megan Porta: Yes. Aren’t we all, I feel like writing is a work in progress for almost all of us all the time. Myself included, after many years of writing. Goodness. 

Sabrina Currie: You could always improve. 

Megan Porta: I should be upping my game with this. Okay. How, what else should we be thinking through? 

Sabrina Currie: To complete your topic, it’s important to add supporting materials and whether that’s for the magazine or for the blog, we’re going to add any links that we need – to books or subjects that a reader might want to further explore. This comes down to the EAT, which is now E E A T guidelines. You want to be authoritative. You want to show that you’ve researched this. This isn’t just coming out of thin air. Again, this may not always be applicable if you’re making a basic recipe that people have made lots of versions of, but whenever you’re talking about something that is maybe a bit more unusual or less common, it’s great to either add some more information yourselves or links to where they can get more information or books. You can try to answer as many questions as you can think of that are applicable. Of course, geared to this, in your FAQ section. When I had my blog audit with Casey Marky, he found my FAQ section was getting a bit lengthy and cumbersome in my blog, so he recommended that I use the Yoast SEO FAQ block to accordion plug-in. I like doing the FAQ section often. Some of them I don’t find a lot, but when I do, sometimes it’s oh, there’s a lot of questions and I know the answers to these. That just shortens it up, and makes it tidy. People can see the question and if they want the answer, they just click on it. But it keeps your blog post nice and tidy.

Megan Porta: Nice and neat. Yeah. The accordion feature is amazing. I love blogs that use it. I don’t, but it looks neat. 

Sabrina Currie: So I trust a lot in what Casey Marky has told me, so I was happy to do that when he suggested it. 

Megan Porta: Yeah. That’s great. Then how many questions do you typically answer in your FAQ? Does it vary depending on the topic? 

Sabrina Currie: It does. If I’m gonna do an FAQ section, I like to have at least, or about three questions. I feel like if I only have two I may as well put that in a paragraph. I think I’ve gone as much as eight or 10, and that’s probably why he suggested I have that accordion. Because yeah, eight or 10 is getting a bit long, but there is the odd post where it warrants those questions about something unusual. 

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Megan Porta: What else for supporting materials? So that would include like step-by-step photos, and the FAQs. What else? 

Sabrina Currie: Yeah. Any books or blog links or website links. 

Megan Porta: Then do you have a limit? I’m just curious about this for the number of times you link out of a post. 

Sabrina Currie: I don’t. That was a question I recently asked in Food Blogger Central. Is there a limit? Is there an ideal amount? I don’t know. I try and just keep them really relevant. I try to use them only when they are relevant so that they’re helpful. 

Megan Porta: Yeah, I know I’ve heard different things. I’m not really sure what the quote answer is, or if there is one even. But I’ve just heard you don’t want too many, you definitely want one. Those are the types of questions I feel like evolving over the years. 

Sabrina Currie: Yeah, in the magazine, we get a little sidebar and we can put all our little, extra little bits there. So I think that I would think up to at least five should be safe as long as they’re really relevant to what you’re writing about.

Megan Porta: Yeah. Then if you are writing a post that has a lot of information in it as opposed to just presenting a recipe, do you do research? 

Sabrina Currie: Absolutely. I would rarely take on a project that I knew nothing about, although for the magazine I have before because they asked me. Absolutely. I do a lot of research. I really enjoy that part. So for me, I’m actually starting to do more article-type posts on my blog because I’ve realized how much I like them, and that’s not for everyone, but fact-checking is really important. It’s important for the magazine because it’s going to be out there and they can’t go in and quickly change something once it’s gone to print. So I try really hard to go over that. It goes to the editor and then she’ll send it back with any suggestions or anything she’s caught. Then it goes back again. I think she probably reads it again before the final thing. 

Megan Porta: How do you ensure your accuracy? Do you just have resources that you know, that you trust?

Sabrina Currie: So government websites are good if you’re looking for fact-based things. For gardening, there are a lot of government-based websites that I go to. Sorry, I can’t tell you them right off the top of my head. Some of them are just like the American government. Some are Canadian government, some are more state or province based. I have a lot of books at home and I generally trust the books that have been published. Yeah, and then other internet research. I won’t just take one answer. I will double-check through a more reputable site if say, I’ve only found it through some tiny little website. 

Megan Porta: We are so knowledgeable about our specific niches typically. So I think leaning on our intuition a little bit too, if you find something that this lasts in the fridge for 20 days and you know that’s not true, then just leaning into what you already know to validate what you’re putting out there.

Sabrina Currie: I recently played around with the AI cause they’ve been talking about it on all the podcasts and different things. When I first read the article that I had put through this little free AI tester, at first, I was like, wow, that sounds quite readable. But as I went through, I realized not only was it quite repetitive, which I try and avoid in my writing, some of the facts were completely wrong. It wrote it as if they were right, but they were not right, by any means. Sometimes they were completely opposite. So it’s picked out these things. Human writers are really the best at doing the real research and, verifying. If you’re not sure about a fact, verify it in a few places first. Again, that’s why I do really prefer writing about things that I know, whether it’s the gardening or food.

Megan Porta: If you’ve been listening to the podcast on AI, you’ve heard this too, the worry in our field about writing or the AI tools taking over writing and making human writers obsolete. I just keep thinking there’s no way. There’s absolutely no way that it could completely take over for humans because of that. Some of the facts that come up are just not facts. They’re just like, what?

Sabrina Currie: I agree. 

Megan Porta: Where does that come from? That’s so funny. 

Sabrina Currie: It can come up with a nice outline or a few ideas. But you really have to vet what it’s written and yeah, in the repetitiveness too, I think some may be better than the free one that I tried. 

Megan Porta: It’s almost funny it could be a fun drinking game or something. I have been using it for idea generation when I am just at a loss. I don’t remember. I was trying to come up with something the other day that I just could not think about, and it generated a handful of ideas that sparked inspiration for me, but I literally just used it as that.

Sabrina Currie: I think it can be really helpful and I think that it can, if we use it to our advantage, without relying it on it as the final output, I think it could really speed our work along. 

Megan Porta: Yeah, totally. 

Sabrina Currie: I want to try using it the way you just said. This is a bit off-topic, but I recently bought a small garden blog with the idea that I’ll be able to repurpose my articles from the magazine because after three months, I own them and I wanna put them on my own website. So along with this website came a bunch of articles, but they’re really not written that well. So I was thinking of trying to take the article and put it into the AI and ask it to rewrite it better and see what happens. It’s fun to do that. I’ve been doing that with really old blog posts that I wrote. I’ll take a portion of it and say, with chat GBT and just say rewrite this content with a different tone or with a more fun tone, more informative. You can tell it how to tone itself. So it’s fun to see how it generates things. 

Actually, I tried a few Instagram posts that way because I’ve really put my social media on the back burner as I’ve been deciding to move forward more with my blog. I just found it such a time suck and I thought, just to put in my description of my picture and let it spit out something funny, is great. That’s all I wanna do is just, I wanna keep a little presence there, but really I don’t wanna let it suck all my time.

Megan Porta: No, I think that is the really smart way to use it. Okay, so you do believe in maybe utilizing AI as a source of inspiration but not as a replacement for the human voice. 

Sabrina Currie: Definitely not a replacement, and you need to really go through that with a fine tooth comb and make sure it’s factual and helpful information before you use it. Because, as I said, I do find that it’s far from accurate often. 

Megan Porta: Okay. Do you have any resources if somebody is looking to up their writing game, just in general, be a better, more thorough writer, what would you recommend for them? 

Sabrina Currie: So probably the biggest helpful book that I read was the Recipe Writer’s Handbook by Barbara Gibbs Osman and Jane Baker. I went to the Culinary Institute of America once for a food styling course with Dolores Custer. So in the end, she thought I would be better at recipe writing than food styling. She recommended this book and I really admired her. So I bought this book and it’s great. So I read it cover to cover. I still refer to it. It explains and shows how to write a proper recipe and the why’s, if you want to know why. It gives a lot of standard spelling for lots of cooking words and cooking terms and standard measurements. I really recommend it for everyone, but especially if you’re a newer blogger starting out and maybe you haven’t written recipes before, it’ll really help you hone down to getting accuracy and consistency in your recipes, which makes them good recipes. 

Megan Porta: Awesome. Is that a lengthy read?

Sabrina Currie: It’s not really. It’s not a very thick book. It might take you a few days, but you can also jump through to different paragraphs. Now that I’ve read it, I’ll just jump through to a certain spot and use it more as a reference book. So you don’t need to read it cover to cover. Then of course, we’ve all heard of, we’ll Write For Food by Diane Jacobs. She just republished a newer version. So I had read her original version and now I bought the new one and it’s fabulous. 

Megan Porta: Is it? I haven’t read that yet. I hear so many people talk about it though. I should.

Sabrina Currie: I really like it. She touches on so many different things and then her new one goes more into blogging, but when she wrote the first one, blogging wasn’t a big thing, so there was just a small amount of that. 

Megan Porta: So the updated version is worth looking into. That’s awesome. All right. Then I wanna get your thoughts on this whole, I need to write as a robot because I’m writing a quote for Google. Actually, it’s for the user, you know this debate. 

Sabrina Currie: Oh, I know. 

Megan Porta: So what are your thoughts on all of this? 

Sabrina Currie: It is such a hard one. It is important to add some of your own personality, I think. I think most people would agree, but it is hard to find that line. Try not to go too far off-topic, but adding in some humor or your personality is great. Making your reader smile helps them get to know you and will draw them into, maybe signing up for your email list or to keep coming back to your website. Something simple, just a small pun, a funny thing that could happen in your kitchen, a little anecdote, or a quote that you love, whether it’s funny or inspiring is perfect.

If you’re not a funny person, something inspiring might be better. If you’re super into the historical or scientific side of cooking or baking, you can add in a short historical note or scientific tidbit. The key is just to keep it short. You’re not going to take over your post with this. You’re just going to add a little bit here and there to show them that you are a person. 

Megan Porta: That’s such great advice. We get so into the SEO and the keyword researching, that for me, it gets really hard to remember this. I am a human. I’m writing as a human. Other people, they understand that I’m human. I’m not a robot. So to sprinkle that into the writing has gotten lost recently. So I need that reminder, personally.

Sabrina Currie: I do too. I need to go back sometimes and remind myself because it is easy. You’re really trying to hit those keywords and even if you’re passionate about the recipe, by the time you’re finished trying to write it all out, sometimes that can feel a bit lost.

Megan Porta: You have all these check boxes that you have to check off and at the end of the post it’s waiting, where is my personality in all of this? So you have to figure out how to squeeze it back in. 

Sabrina Currie: Yeah. But I think it is important.

Megan Porta: Yeah, I do too. As a user myself, as someone who reads blogs, I totally. I love it when I can gather bits of information or personality from people as opposed to just straight information. It means so much. The personal touch goes a long way. Okay. What else? What are we missing? Is there anything else that we need to know just based on stuff that you’ve learned from being a writer in so many different capacities?

Sabrina Currie: I think we’ve covered it pretty well. I’ll just say the style of writing I like to do, but this is probably really common with bloggers, is I really like to write on the computer and I like to be able to cut and paste my sentences into different places to make them work the best they can and make the flow go.

Megan Porta: Awesome. Okay. This is encouraging. I grabbed a few little tidbits from it that I’m going to carry forward into my own writing. So thank you for all of this information and for sharing everything that you’ve learned, Sabrina, on this topic. We really appreciate you. 

Sabrina Currie: Thank you so much. I’ve appreciated so many of your podcasts and the other guest’s information, so I hope that I can help a few other people.

Megan Porta: Absolutely. This is going to be super helpful. Do you have either a favorite quote or words of inspiration? I’m assuming as a writer you do to leave us with? 

Sabrina Currie: I sure do. I picked this one because I’m actually really shy and doing this kind of thing is out of my comfort zone. So this is my quote. Life shrinks or expands in proportion to one’s courage. That is by Anaïs Nin, which was one of my late brother’s favorite writers. 

Megan Porta: Aw. So today was a brave, bold move for you. So that is going to carry over into your life in good ways. 

Sabrina Currie: I hope so. I think so. 

Megan Porta: Absolutely. Amazing. We’ll put together a show notes page for you, Sabrina, and if you want to go look at those, you can go to eatblogtalk.com/sabrinacurrie. Currie is spelled C U r r i e. Tell everyone where they can find you online, on social media, and in all the good places. 

Sabrina Currie: I’m Sabrina Currie on Pinterest, but I call my blog West Coast Kitchen Garden. So on Facebook, I’m West Coast Kitchen Garden, and on Instagram, I’m WC Kitchen Garden. 

Megan Porta: Awesome. Go check Sabrina out, everyone. Thanks again so much for being here and thank you for listening today, food bloggers. I will see you in the next episode.

Outro: Thank you so much for listening to this episode of Eat Blog Talk. Don’t forget to head to forum.eatblogtalk.com to join our free discussion forum and connect with and learn from like-minded peers. I will see you next time.