In episode 238, Ansley talks to us about finances and the business aspects of blogging that a lot of us don’t care to think about, but need to with her help.

We cover information such as three things to think about before giving up the full time job to pursue blogging full time, why it’s key you stay on top of your bookkeeping and price your work to reflect your value.

Listen on the player in this post or on Apple Podcasts, Spotify, YouTube or your favorite podcast player. Or scroll down to read a full transcript.

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Guest Details

Connect with The Fit Peach
Website | Facebook | Instagram

The Fit Peach is a food blog where I share delicious recipes with a “healthy” twist including gluten-free, dairy-free, and paleo treats and dishes. I also have a financial services arm of my business where I help bloggers with the business side of their blog. Before becoming a full-time food blogger I was a CPA so I’m able to help others with bookkeeping, taxes, payroll, etc so they can focus on growing their blog.


  • There are three main things that you really need to think about before taking that leap – insurance, W2’s and 401K.
  • With insurance, if you’re under 26, you might be eligible to piggy back off your parents insurance. Cobra insurance is also an option from your previous employer for 18 months.
  • Start planning for retirement even if it’s just small amounts.
  • A solo 401k is beneficial for self-employed businesses because you can contribute quite a bit to something called an individual 401k.
  • Bookkeeping is very important to stay on top of from the get go when starting a blog.
  • You are worth more than you think. Consider your expertise and overhead when determining pricing for your services.

Resources Mentioned

Bookkeeping template for bloggers

How your food blog’s finances work

The blogger MBA school


Click for full text.

0238 Ansley Beutler

Intro: Welcome to Eat Blog Talk, where food bloggers come to get their fill of the latest tips, tricks, and insights into the world of food blogging. If you feel that hunger for information, we’ll provide you with the tools you need to add value to your blog. We’ll also ensure you’re taking care of yourself, because food blogging is a demanding job. Now, please welcome your host, Megan Porta. 

Megan: Hey, food bloggers. Do you ever get caught up in the confusion about how in the world you are going to make money? Take the free quiz I’ve put together for you that is going to help you get to the bottom of this problem. Go to to find out which stream of revenue is the next perfect one for you.

Your results will be personalized based on your answers, and they will provide you with action steps and resources that will help you launch into monetizing your blogging business in a new way. There are truly so many ways to make money as a food blogger. So don’t waste another second. Again, go to and get started on your next revenue stream today.

Hey guys, just reminding you to head over to iTunes, if you haven’t already to subscribe, rate and review, Eat Blog Talk. It adds value to this podcast when you do that, and I would be so grateful for your time. It will take two minutes. Press pause, go do it and come back and keep listening. 

Hey food bloggers. Welcome to another episode of Eat Blog Talk. Thank you for joining us today. I have Ansley Buetler with me from The Fit Peach, and we are going to talk about the business side of blogging. The Fit Peach is a food blog where Ansley shares delicious recipes with a healthy twist, including gluten free, dairy free and paleo treats and dishes.

She also has a financial services arm of her business, where she helps bloggers with the business side of blogging. Before becoming a full-time food blogger, Ansley was a CPA. So she is qualified to help others with bookkeeping, taxes, payroll, et cetera so they can focus on growing their blogs. I’m super excited for our chat today, Ansley and I mentioned, I love your name. It’s such a fun name to say. I might say it too much. So tell me if I’m being annoying, but first we want to hear your fun fact.

Ansley: Awesome. Thanks so much for having me. So my fun fact is when I had graduated from grad school, like you mentioned, I majored in accounting, so it was kind of a big deal of it.

I had finally finished grad school. I went out to Europe with some friends for the summer before I started full-time and I ended up skydiving in Switzerland and bungee jumping in Prague. While I was over there, I did not let my parents know before I was doing either though. I let them know afterwards so that they could breathe a little bit. That was my fun fact. That was something I did before diving into this whole world of accounting. 

Megan: So, which did you prefer, skydiving or bungee jumping? 

Ansley: So I very much preferred skydiving. It was in Interlaken, Switzerland, which is the skydiving capital of the world. A lot of people skydived over there and it was just beautiful. It was over a lake and I just, I felt safe doing it. I cannot say the same for bungee jumping. I probably would not do that again. That was in Prague. I did it with one of my close friends and only ones there, but the guys that we did it with did not speak English. And so I was very nervous to do that.

We basically just jumped off of a telephone pole with a strap to a bungee cord with two guys that did not speak English. I remember signing something beforehand and I’m like, I should have read what I signed before or ask them to interpret it or something. I’m glad I did it once, but I would not do that again.

Megan: That’s funny. Well, I have been both. So between my husband and I, we have 4,300 skydives. We have just a handful of bungee jumps. So we’ve been skydiving obviously way more than bungee jumping, but I am with you. The bad parts of skydiving get so glorified by the media that people assume that it’s dangerous. I mean, it is dangerous. I’m not going to say it’s not a dangerous sport, but they assume that it’s more dangerous than it is, because it’s like, we hear all about the bad things. There are so many rules and regulations and backups and things are super advanced these days, but bungee jumping yeah, it was a totally different situation. I went bungee jumping where people know English. So I felt a little safer, but I can imagine how you were kind of panicking probably a little bit. 

Yes. I would’ve just remembered saying all right. We’ve driven an hour out here to the countryside of Prague. I’m going to do it, but we got there and we were just like, wow, we were, we were expecting more experienced people maybe that were gonna do this with us. I don’t know. So with the skydiving, we did tandem. So we were attached to someone who didn’t know what they were doing and with Interlaken and being such a skydiving Mecca, he had thousands of jumps on his resume, the guy that I jumped with. So I felt safer because I was attached to him.

But bungee jumping, you just gotta fall and hope that they have hooked you up right. Oh, but it is such a rush though. I remember once I was safe, I was like, oh, that was so fun. But yeah, leading up to jumping, we jumped off just this random platform a couple of times. It was nerve-wracking because the ground is so close. You’re like, well, this could go really bad or really good. Oh, I love knowing that about you. Thank you so much for sharing that. Okay. So total 180. Let’s talk about the business side of blogging. So I love that you have another side to you. So you’re a food blogger; so creative and a photographer and all of those fun quotes, fun things. Not that the business side isn’t fun. But for you, it is. It is probably fun because you have a totally separate arm of your business focusing specifically on the financial parts. I love that. What bloggers listening need to know before they are maybe leaving other employment. Maybe they have a full-time job and they’re thinking about becoming a full-time blogger. What do they need to know before they do so?

Ansley: So, this is a great question. I had to think through this myself because I did that all. I think every blogger does the whole dance between full-time blog and full-time career, that there’s usually some overlap there. But I like to say that there are three main things that you really need to think about before taking that leap.

Because you lose three things that may be super beneficial with a corporate job, kind of a traditional corporate job. The first is a W2. When you’re self-employed you don’t have a W2 unless you run payroll, but that’s probably not something you’ll be doing for a little while. But that W2 actually is very beneficial if you’re wanting to purchase a home or qualify for a car loan or even renting an apartment, they’ll ask you for a pay stub, which is a W2. When you are self-employed you don’t have that. So what they’re actually looking for is going to increase your business finances. I’m sure we’ll get into that in a little bit, but that’s a piece that can come back at you if you’re not careful when you do make that jump because you do lose the W2.

The second is health insurance. As well, that’s something I lost when I left my corporate job. Luckily I have a husband who had access to health insurance. So I was able to hop on over to his insurance. But obviously if you’re single, that’s going to be something that you’re going to want to really weigh into that decision because private health insurance is more expensive. Then that third one is just going to be a 401k.

If you do have an employer that offers one, is that you are going to lose like any match that they have or any vesting that maybe you miss out on if you haven’t been with the company for a little while. So it’s mainly those three benefits that are just some things that you really want to look at when trying to make that jump, because those are going to be some monetary things that you’re going to lose out on when you go into that full-time food blogging role. 

Megan: I have a question about insurance. What are some options for say somebody who doesn’t have a spouse to lean on when it comes to changing insurance plans? What are some options out there? Because you mentioned private insurance is kind of expensive. What else can people look at? 

Ansley: Yes. So this is a good thing. There are actually a lot of different options. So the first, probably the easiest option is if you are under 26, you can piggyback onto your parents. So there is that option. If your parents have health insurance, you are allowed to piggyback off of there until you’re 26. But if you are older, what you’re going to want to do is go either look in what we call the marketplace, which is a fairly new thing that developedl; it’s mainly for affordable health care. That’s what it is. It’s going to be okay healthcare, but it is going to be pretty affordable. On the flip side, there is private health insurance, which is going to be better insurance, but it’s going to be a little bit more costly. Then an option if neither of those sound great to you, some employers do give you the option to do what we call Cobra. Which means you can extend whatever health insurance you have with your current employer and some of them, it depends on the employer, but some of them will let you stay on that health insurance for 18 months.

The cost is going to go up, but it can be easier because you don’t have to go look and research all of these other health insurance options either. You can say, I’m just going to stick with this health insurance. I already have my doctors lined up under them and I just want to stay on them, but the cost is going to go up if you decide to do something like that. If you qualify for government health insurance, or if you’re military, they also have some great insurance too. So there are some, if you do happen to qualify for those too, those are some great options as well. 

Megan: Wow. Some of those I didn’t know about. So the 26 and under piggybacking on your parents’ plan, I had no idea. That is such a great thing to hear, and I’m sure others listening are probably like, oh, I didn’t know that either. Cobra, I used Cobra when I was released from my corporate job. It was fairly spendy, like a lot more than what I was paying when I was employed there, but it was just a good fallback. I knew I wouldn’t have to use it for 12 or 18 months after. I knew it wouldn’t be that long, but I used it for like five months until I found something else. So it is just a good option to know it’s there. Even though it’s spendier, at least you have something until you can figure something else out. 

Ansley: It’s now you can at least be covered if you need to leave unexpectedly, at a short notice or something that you can at least fall back on while you get on your feet.

Megan: Awesome. Thank you for running through all those. So as far as 401k goes, obviously if you leave, you’re not going to get that match. But what do you recommend for continuing something along the lines of a 401k or investing in your future retirement? 

I do recommend an IRA, which is an individual retirement account. You can actually have this with a 401k. So if you are currently working with an employer and you do have a 401k, you can also open up an IRA. I think the maximum to contribute is $6,000. But that is a really good financial vehicle to have. It’s just another way to save for retirement. Because everything is going to have a maximum amount that you can contribute. I recommend an IRA. It’s going to be one of the easiest to set up too. Like I said, it works if you have a 401k as well. So you can even set it up while you’re still working with your employer and then still have that open when you do food blogging full time. Then once you do pick up with the food blog that maybe you’ve been with for a few years, there’s something called a solo 401k which is actually really beneficial for self-employed businesses because you can contribute quite a bit to something called an individual 401k.

I believe that the max is like $58,000 is what you can contribute. Which is huge, because with a 401k, the maximum is going to be around like $19,000. So you can really pump a lot of money into it if you do have it into a solo 401k. Then some of that is going to be an expense in your business finances, because the piece can be distributed from your food blogging business into your 401k. So it’s almost like a match, like you would see in a typical corporate job. 

Oh, cool. I don’t think I was aware of that either. Very cool. What are your thoughts about that period where you’re going, where you’ve made the decision I’m going to be self-employed and become a food blogger full-time. Do you have any bits of advice about that transition? You’ve made the decision and we’ve talked about the W2, insurance and 401k, but is there anything else we should have at the top of our minds when we are in that transitional period? 

Mainly because of that W2, you are going to want to really stay on top of bookkeeping. Obviously this is going to vary between where you are in your food blogging business, if you’re making money and maybe have a few expenses coming through as well. It can get out of hand if you don’t stay on top of it. So, because we lose that W2 when you’re self-employed, your business’s financial statements, like a profit and loss or an income statement, showing you how much revenue your business has made and how much expenses they have incurred, that that’s a financial statement, that’s what takes the place of a W2. So just getting familiar with bookkeeping, I think, and knowing good practices so that you can just very easily add it into your workflow or maybe it’s every week doing something so that you stay on top of it. Because that’s a really important piece and it’s going to be even more important to you. 

Let’s switch gears just a little bit and I want to get your thoughts, Ansley on pricing your work. What are your thoughts about this? 

Ansley: Okay, so I have lots and lots of thoughts on this. I do touch on this a little bit with this new course that I’m developing because I just think it’s so important to think about it from a business standpoint. This is mainly for those that are working with brands and are producing some type of content. Obviously from a business standpoint, you want to be able to cover your costs and those can be a lot in a variety of different types of costs. So not just the grocery bill that you’re going to have to pay in order to go buy all the butter and the flour or something to produce a recipe for someone, but it’s also your business operating costs. So you know how much you’re spending on software to run your blog or various different things that your business has that they incur every month. You want to make sure that whatever you’re charging is covering all of that and that you have a good idea of how many maybe different instances a client partnership that you need per month to meet some of those financial goals. So there is a lot that goes into pricing, I believe. Anywhere from, like I said, you want to make sure that you’re baking in those costs just even the column variable costs because they vary based on what exactly the client is going to want from you to those business operating costs, which are how your business operates, whether you have clients or not.

Then you’re going to have something that I call contract specific costs and those are going to be copyright type of stuff, usage rights, white listing. I mean, there’s a variety of licensing terms that you’re also gonna want to add into that price as well, based on what the contract is.

So there’s a lot that goes into pricing. It’s a huge formula as I’m sure that you can appreciate. It’s not as simple as one would think. But there’s a lot that can go into the price and it’s just making sure that you include every single bit. 

It’s not a black and white situation. It’s not, this is going to work for most bloggers. It’s very individualized, I feel like. You have to consider your experience too, and the knowledge that you hold and your skills, and there’s so many things to consider when you’re pricing. Pricing is the worst. I mean, I’m sorry, I’m just going to be blunt. It is hard. Every time I have to price something, I stress out. I almost have to go to a place where I’m just not allowing myself to think and just going with my gut. Do you know what I mean? Then kind of like taking that number and maybe thinking around it a little bit, but otherwise it’s like, well, is that too high? Wait a second. That’s too low. Am I worth that? Wait a second. That’s what she does. It’s maddening.

It’s extra just tedious, I think, because I feel like we are behind as food bloggers, a lot of us kind of put up a wall. It’s not like we can just go down to the supermarket aisle and see what everyone else is charging. I think people are being more open about it, which is great. There’s a little bit more transparency because you mentioned expertise. I think that’s the biggest variable. That’s what changes is, how much you value your time, how experienced you are at recipe development or photography. Where your skills lie is what really moves the needle. If you’re experienced in one of those aspects, you could probably charge a pretty hefty piece, but you’re also gonna want to add in those operating costs and the cost of just buying the materials. Then of course the licensing stuff as well. So yeah, that value of expertise is going to be a huge chunk of it. 

Megan: I think that’s a piece that a lot of us don’t think about. Because we think about the materials we have to buy. You mentioned groceries but we don’t always think about what’s in our heads and what we’ve experienced to get to this point. That brand or whoever’s paying us is actually paying partially or maybe even mostly for our knowledge and our expertise and what we have in our heads and the skills that we have. So just to keep that in your mind when you are pricing yourself.

Ansley: I think you hit the nail on the head with that. When brands are coming to you and you’re a freelancer they’re paying for all of it. For the amount of time that you’ve spent training yourself and perfecting your skill. If they were to hire an employee to do the same thing, they would have to spend quite a bit just training them on all of it. They’re basically coming to you as a freelancer and asking for a shortcut. So that’s kind of where that value lies. 

Megan: I think that alone, what you just said, is enough to give bloggers listening permission to raise their value. Because you’re more valuable than you probably think at this moment. So take Ansley’s advice and maybe bump it up because you’re worth more than you think. I always say that.

Ansley: I one hundred percent agree. 

Megan: I do not love pricing, but I love your thoughts on it. Okay. This next topic makes me cringe and I’m sure a lot of people listening probably feel the same, but taxes make me want to crawl in a hole. What do we need to know though? Because we can’t ignore them, unfortunately. What do we need to know about filing taxes as a blogger? 

Ansley: Yeah, I have some of the same emotions, actually. I don’t enjoy taxes either. I do know a lot about them just given my educational background, but you’re not alone there. Especially when you run your own business, I feel like we wear so many different hats and a lot of times that CFO hat or just the CPA hat or a bookkeeper hat is one that we don’t pick up too often, or want to pick up too often. So there’s just a lot to that tax piece, depending upon how you’re structured as a business. I know we spoke about transitioning from a full-time corporate job into full-time food blogging. You’re probably gonna want to incorporate as an LLC, that’s going to be more of a legal question you’re going to want to ask yourself. That’s probably one of the biggest, one of the most frequent questions I get asked as a CPA. Hey, do I need to be an LLC? I always have to say, hey, that’s more of a legal question. I’m happy to give you a recommendation, but there’s not a whole lot of tax implications with that, the change into incorporating as an LLC. But if you are, then you’re going to be taxed as a person. So your business is viewed as your individual tax return. So that’s why you really need to be certain about a whole lot of deductions and really stay on top of that bookkeeping.

I know I’ve mentioned that before, this is where as your business grows, that bookkeeping is going to be super important so that you can really keep track of all of this stuff. Then something that does come into play are going to be those estimated tax payments. So the easiest way I can put this is that when you are a salaried employee somewhere, so if you did have a corporate job somewhere and you got paid a paycheck, every time you got paid that paycheck a portion was withheld whether you noticed it or not, for taxes. A lot of times I actually think it’s a benefit of being employed somewhere because you don’t notice it. So I feel like you don’t see it in your bank account, so it doesn’t hurt as much. Because you never actually see it. But when you are self-employed, what’s in your bank account, I like to say that it’s a little bloated because you need to strip out a little bit for that tax.

So there’s quarterly tax payments that you do need to be making or you’ll be docked for some penalties and interest and everything when the tax bill does come due the following year. So that’s something to just keep in mind that as your business grows and as you make more money you are going to be needing to make those estimated tax payments.

Again, why pricing is so important too, because a lot of times I think we price and forget about that tax piece. That if we price something at a thousand dollars, you’ll probably really only be going to see about 700 of it because a portion needs to be shifted away into that tax bucket. 

Megan: I think that’s really important to mention because you’re right when we’re at a large corporation and we’re getting our paycheck, we do not see what actually leaves. We’ll think like a thousand dollars is what I’m getting, but just to reframe that and no, you’re not actually getting that. It automatically takes like 30 % away, would you say?

Ansley: Yeah, that’s being fairly conservative just depending on if you live in a state that has income tax. Self-employment tax is one of the biggest, other than federal income tax, self-employment tax is pretty hefty. It’s kind of a shocker sometimes when you look at your tax return as a self-employed business owner. That self-employment tax is something you’re not used to paying when you are employed somewhere or rather you’re used to only paying half of it. So that can be a little bit of a shocker as well.

Megan: Do you recommend that food bloggers who are new to being self-employed get their taxes done by a professional? Because I feel like that has really benefited me. There are things that I just would never have known as someone who is self-employed, that a professional knew. They were like, you can write this off or consider that you used a portion of your house as your office, or you travel miles, you can consider those. So there are all these things I never would have known. What do you think about that?

Ansley: Yeah, absolutely. We spoke earlier about this, but I have a side of my business called Peach Perfect Financials where I do this. That’s kind of how I got into helping other bloggers actually, is when they started asking me to do their taxes.

I started to gather as well, there’s a lot here that a lot of people may not know that I was fortunate enough to learn in school. So I already knew it. I’m fairly well-versed with a tax return. So I knew all of these different things that you could deduct from your revenue to guess less than your taxes. But yes, I definitely recommend just even just talking with a professional. I think there are some out there that will just have consults where you can ask those questions. Or you can just hand over your books to them, come tax season and say, I don’t want to think about this. Here you prepare them. One caveat with that is though, it’s a little bit too late for those estimated tax payments. So I would definitely consult with someone on the earlier side, so maybe they can help you out with those estimated tax payments and just come up with a number of what they’re thinking you should make. Then maybe loop back with them, come tax time and say, Hey, do you have room to prepare my taxes as well? Because that could be very beneficial. 

Megan: Great advice. This kind of goes along with just financials and retirement on that side of it. But what do you think about food bloggers preparing five and 10 year plans for themselves?

Ansley: Yeah, so I’m huge for this. As you guys can probably tell, I’m very financially minded that I like to think about my next step. How is that going to impact my family? Where we want our life to be. I currently live in a very expensive part of the US. So that was a big factor when I decided to take up food blogging full-time. Not only can I make my mortgage payment, but am I going to be able to put a portion aside so that I can have the retirement that we want. That my husband and I both want, even though I’m only 28. I’m just kind of that way. That’s something that I think about. So I know we’ve talked about that retirement piece. That is something that you’re going to want to think about earlier, rather than later. Just given the benefit of time. When it just comes to retirement in general, you want to start earlier, even if it’s like a small amount that you can contribute.

But on top of that, just even just taking your retirement aside, just with those financials. We’ve talked about bookkeeping quite a bit. You really do want to be touching base with your profit and loss or your income statement so that you know how your business is performing and then maybe set goals for yourself for the next two, five years and track along the way and see what you need to maneuver in order to meet those goals.

Cutting back on expenses or whether there’s a new revenue stream you can dive into or whether you see one revenue stream that you have, that’s like really taking off. So you want to pour a lot of time and effort into that revenue stream. Those financials are going to be what you want to look at to touch base with your business and say, Hey, how are we doing here? Then make those financial goals for the next few years. 

Megan: Now, I know you have a course coming out Ansley. Is that course something that can help people think through this sort of thing? Why don’t you just use this opportunity to tell us a little bit more about your course and how it can help us in our businesses.

Ansley: Thanks. Thanks so much for letting me do that. But yes, I am currently developing a course. It’s going to launch in the fall. It basically talks through all of what we just talked about in more detail. So I go through what bookkeeping is, how to properly do it and how you can do it yourself, with a spreadsheet. Obviously there is some outsourcing stuff as well that you can get into. I also go into those three things that I tried it out with the W2 and the health insurance and retirement, and my recommendations of how to go set those up once you are a full-time food blogger. I do have a tax portion as well, and a payroll portion which kind of go hand in hand and can talk through all of those deductions that food bloggers can capitalize on and should be aware of so that they can, really take a note of those and whether they’re preparing their taxes themselves or whether they’re going to go take it to someone else. Then they already have that knowledge of, Hey, I know that I can deduct this. As I’m sure that you can benefit from when you’re preparing your taxes, it’s about 12 months after something may have been incurred. So it can be hard to go back and fish through your credit card statements or bank statements and whatever to go look at and say how much did I spend on gas or what have you. So it’s nice to just know those things beforehand so that you can keep track of them. So that’s why I have that tax portion.

It’s not all doom and gloom. I do have some good fun. I do have a pricing unit where I go through in depth how to price your work with a business mindset. So adding in all of those costs that I talked about and then I will have a marketing unit as well to just add some nice color to it so that you can have a well rounded business as well. So that’s all about my course. It’s going to launch sometime in the fall. 

Megan: How can people find it once it’s launched? Do you have a specific date?

Ansley: This is going to be under that is the financial arm of my business. That’s where you can find me. I call them white glove services. It’s stuff where if you’re looking to outsource specific things, that’s where I help people with payroll and making an S-corp election. Preparing taxes. Then this course is called blogger MBA school, and it’s a portion of that website. So you can find it on

I will be sending out a webinar, a date for the webinar in the next week or so. So people can go, I don’t know when this is going to go live, but people may be able to go sign up for that free webinar. I’ll go through a lot of this in more detail as well there. 

Megan: Awesome. Very cool. Is there anything we’ve missed Ansley that you feel like we need to cover before we start thinking about before we start saying goodbye?

Ansley: No, I don’t think so. I know we hammered on a whole lot of just the business stuff. I know that it’s not the most glamorous piece but it can make or break a business. I’m sure that a lot of people have heard that a lot when it comes to taxes and bookkeeping and stuff, but it is very important. I think having just a foundational knowledge of what exactly this stuff is so that they can just be well-versed in it and hopefully take their blog to the next level. 

Megan: Awesome. Well, thank you so much for being here. I know this is not like everyone’s favorite thing to talk about. It’s not really super exciting for a lot of people, but it’s really important. I’m really glad that we are here talking about this today. So thank you for sharing all of your amazing knowledge with us. 

Ansley: Yeah, absolutely. Thanks so much for having me on. 

Megan: So before you go, we want to hear either a favorite quote or words of inspiration that you have for food bloggers. 

Ansley: I think I heard this quote on your podcast a while ago and I actually have it on a sticky note above my desk. But it’s a Winston Churchill quote and it says, “success is stumbling from failure to failure with no loss of enthusiasm.” I just think that really resonates with a lot of food bloggers. Because it is just a stumbling act and seeing when and if you land on your feet to keep going.

Megan: Oh, great way to end this conversation. Thank you so much for sharing that. We will put together a show notes page for you, Ansley. If you want to go peek at those, you can go to Tell everyone where they can find you online. 

Ansley: Yes. So I am most frequently on my Instagram page. I also have that blog, I have a contact page there. Anything finance related is going to be over on That’s going to be where that course is going to be located as well. So both of those businesses are very peach oriented. I’m from Atlanta. So that’s where the peach comes into play. But I tried to tie them together there. 

Megan: I love it. And you’re on Instagram too. Well, everyone go check out Ansley. Especially if you are interested in learning more about the business side of the business, the business side of blogging and keep an eye out for her course, which sounds amazing. That’s coming out in the fall. So thanks again for being here, Ansley and thank you so much for listening today, food bloggers. I will see you next time. 

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