Why a food blog?
As mentioned in the About This Blog section here, we’re all good at something (or a few somethings) and very high on my list is cooking. It feels like something I have always done and I truly enjoy it, so why not share it with the world?
Why is it called ”Feasts for All Seasons”?
There is a reason that almost all dinner parties end up in the kitchen: Food brings people together. Each season has it’s bounty and food traditions and regardless what time of year it is I very much like the idea of people coming together and “breaking bread”. Whether it’s in a day to day context, a special Sunday dinner, a memorial, or a festive celebration, it doesn’t matter. I believe in the value of family and community and ‘feasting’ plays a part in that. Besides, we all have to eat so we may as well do it together and enjoy it.
Do you have a mandate or mission?
My role as author of FFAS is not to tell you what to eat or how to eat, it is to share with you, collaborate with you and possibly educate you, all while (hopefully) entertaining you with a story or two. You’ll notice that there is a fair variety of recipes available and that they cover numerous categories. We’re all trying to eat better these days (more fresh, more local, more seasonal) but we all need a treat now and then too, therefore you will see that FFAS is not a “health food” blog, nor is it strictly full of indulgences. Furthermore, as much as it would be ideal to accommodate every dietary restriction or need in every recipe it is just not possible. I make mention when a recipe is dairy free, vegan, etc. when applicable and I’m always happy to advise on substitutions if desired.
Are you a staunch organic/local/fresh/in-season cook?
No, not strictly. Like so many of you, I see the value in buying local, organic, fair-trade, in season (the list goes on) and I do so when possible. I try to make intelligent choices about what we consume and where it is sourced so I buy what makes sense, what is affordable and what satisfies my conscience. Again, I’m not here to preach the do’s and don’ts of cooking, but I do suggest that we all do our best to at least check out local markets and growers, eat the best of what’s in season in our area when it is available, and not be kept awake at night because we didn’t buy 100% organic; it’s all about balance.
Are you a chef/professional cook?
Absolutely not. My hat is off to all professionals in the food service industry from top chefs to bus-boys/girls. I have never worked in restaurants, and I don’t believe I ever will.
Where do you get all the recipes?
Most of the recipes on FFAS are “original”. ( I say “original” because really, in the cooking world, it’s almost all been done before.) I blog about the real food we eat, and how it relates to my life, the world around me, and the memories and experiences that it conjures up. Some recipes are adapted, meaning that they came from another source and I have made changes. I always provide the source that I am working from with adapted recipes because it’s good karma and more importantly, good manners.
What if I want to use your recipes?
All content is © 2010-2012 Sarah Letain and feastsforallseasons.com. All rights are reserved.
Please cook with these recipes, that’s what they are there for. If you adapt a recipe and post it on your blog, etc. please cite the source (this blog) and if you’re feeling generous, make it a link.
Please do not re-print, publish or use FFAS recipes or photos without express written permission. Thank you.
Please do not plagiarize recipes. I would be thrilled to see/hear of your own twist on a recipe so if you adapt one, let me know!
What should I do if I have recipe feedback?
Good or bad, please send me feedback. The most efficient and constructive way to do so is in the comments section of the recipe you are referring to. Positive feedback is awesome and constructive criticisms can be useful. Please keep criticisms constructive, respectful and objective. If a recipe didn’t work for you, I’d like to know. If you just didn’t like it, that’s not as helpful.
Do you moderate and reply to comments?
Yes and Yes. I read every single comment, though I don’t reply to all comments. Comments with questions will always get a reply (in the same comment thread, so if you leave me a question, check back!)
Can I email you with a cooking or recipe question?
It’s best if you pose the question in the comments of the recipe, that way when I answer it other readers can learn from it.
Have you ever considered writing a book?
Would you consider yourself a freelancer/writer/photographer/food stylist/artist for hire?
Yes. Please email me at email@example.com to discuss.
Do you do product reviews or giveaways?
This is not at all a review site, and I would consider a product review or giveaway only if said product was a) awesome and I genuinely liked it/endorsed it, b) really, really related to the content/spirit of the blog. I take suggestions/requests for reviews on a case by case basis at firstname.lastname@example.org
Will you write an article or supply a recipe for my magazine, e-zine, blog, etc. ?
Again, depending on the project. Let me know what you’re looking for.
Does a passion for cooking run in your family?
Luckily, yes. My family is filled with good cooks, however the inspiration I have found in the recipes and cooking memories of my late mother and grandmother are a major source of my love of cooking.
Who do you most love to cook for?
I like to cook for people who like to eat and that includes my family (immediate and extended) and friends.
Do you ever just order pizza?
More often than I care to admit …
Who takes all the photos?
I do (and it’s just as fun as the cooking!)
What kind of camera do you use?
I shoot with a Nikon D3100 and the stock lens it came with. No bells, no whistles. Please don’t ask me to explain what an F Stop is ….
Is your house full of fancy photography equipment?
Nope, it’s just me and the camera. I primarily shoot in natural light of varying degrees of strength and shadow, primarily in the kitchen and dining room, both of which have large windows and different, though equally good, light.
Do you re-touch your photos?
Occasionally, yes. Using mostly natural light means that sometimes there’s just not enough (or too much ) of it or the colour is off, etc. I’m an absolute novice with Photoshop so I don’t do much to them, if at all, just some colour correction, etc.
Did you go to school for photography?
I went to art school and got my BFA but I did not take a single photo class.
Can I use your photos?
With permission, possibly. If one of my pictures is exactly what your blog, project, etc. needs, please email me (email@example.com) and let me know so we can discuss it.
Where can I buy one of your photos?
Email me, I’m sure we can work something out: firstname.lastname@example.org
Where can I see more of your photos?
Visit my Flickr Photostream
Are you on Facebook? Twitter?
My FB is a private account not associated with FFAS, but I tweet @FFASBlog and I almost always follow back.
Who edits your writing?
Just me, so sometimes there are errors, spelling mistakes, etc. (though it’s worth noting that I do use Canadian spellings of words like neighbour and colour) . I’m only human, and if this was a spelling and grammar blog, I’d be more fastidious, but it’s not, so I tend not to worry too much.
How do I get my blog onto your What I’m Reading list?
I’m not absolutely against link-sharing, but my Recommended Reads section is really just a list of blogs and resources that I enjoy. If you like my blog and want me to read yours, let me know, and if I do, I’ll add your link to the list.
What is your favourite thing about being a blogger?
I love the opportunity to be creative, connect with people and help people learn. The kudos and compliments I receive are wonderful and I appreciate them all, but the real joy is when I hear that a recipe worked out for someone, and better yet, when they tell me why that particular meal was important and how my recipe or this blog helped them achieve that experience. I love that through words, pictures, tastes and smells, I can help you make your world a bit brighter, one feast at a time.