Bloviating
Getting involved with FoodNuts!
September 10, 2010 | 
Author I’ve had some recent inquiries about what is required, etc., to become an author here at Foodnuts.com. Well, there aren’t any requirements. We’re looking for regular folks who want to share their experiences with food, wine, travel, and more with our small but growing community.
No, we don’t want folks to post every day; in fact, WordPress allows you, if you have more than one post, to schedule them for release off into the future.
We also don’t necessarily want commercial posts, although links to other blogs, or products you believe in, are fine as long as they aren’t blatant money-making efforts on the part of the author.
We encourage food bloggers to cross-post here, with links back to their blogs; everyone wins when there’s extra linkage.
We have a Facebook page where we post links back to Foodnuts.com; we have also set up a tumblr page for FoodNuts that automatically posts your material to that site without intervention.
Just about the only hard-and-fast rule we have is that the authors refrain from discussions of politics and the like. We’re a widely diverse group of folks, with many different beliefs when it comes to politics — and we’ve found that avoiding the topic here altogether has been a very good idea.
If you’d like to join us, sign up as a subscriber, then drop an email to me at m.denny AT foodnuts.com and I’ll change your access level to “Author”. Welcome aboard!
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Makin’ it easier than pie…
We now have a Facebook page for Foodnuts! Feel free to express yourself either here, or on Facebook .
We’ll cross-link here, for those too shy to post to the blog 
Tags: 20 Rules for Eating Well
I realize it’s dated, but there are some fine “dos and don’ts” at this NYT article.
My favorite?
“It’s better to pay the grocer than the doctor.”
What’s the best salt?
Someone was talking in the background on the radio just now, and was talking about how government regulations to disclose the salt content in food was something that wasn’t really necessary — instead, encourage people to use sea salt, as it actually lowers blood pressure.
Lowers blood pressure? Wow, wouldn’t that be nice?
I did a VERY small amount of googling, and found a number of items — but the funnest one was an article in Slate from 2005 that posits the question “Which salt is best?”
Thought I would pass it along. What kind of salt do you prefer, and why? Feel free to add a comment below.
Lighting your kitchen for food blogging
Jack found this great blog about lighting for food blogging that I know I certainly can put to good use as we try to illuminate and share our food adventures on FoodNuts.com. Check it out by clicking on their picture or right here!