How would we make the blog active if someone wanted to make blog posts (not naming Joannealaska...)

What types of topics are good or bad for the blog?

  • @joannealaska This one is for you.
    – SAJ14SAJ
    Oct 14, 2013 at 23:35
  • I don't think anything's changed, we just haven't been posting to it. meta.cooking.stackexchange.com/questions/1438/…
    – Cascabel Mod
    Oct 15, 2013 at 0:02
  • 2
    Jolene! Not Joanne!
    – Jolenealaska Mod
    Oct 15, 2013 at 0:07
  • @Jolenealaska Sorry, I am bad with names... I got the Jo part right, at least.
    – SAJ14SAJ
    Oct 15, 2013 at 0:14
  • I could totally see posting to the blog. I think I can get some IMDb Food and Drink people here too (although they'll be like I was at first, bristling at oh so seriousness of it all).
    – Jolenealaska Mod
    Oct 15, 2013 at 0:15
  • This site's strengths come from its focus, in my opinion.
    – SAJ14SAJ
    Oct 15, 2013 at 0:17
  • @Jolenealaska There are other forums whose strengths lie in those areas.
    – SAJ14SAJ
    Oct 15, 2013 at 0:56
  • 2
    @SAJ14SAJ I don't know, focus can also become tunnel vision. When we're dealing with a subject matter that is as much art as science, I think there is such a thing as being too rigid. I certainly don't think it is in our best interest to run off people who tend to approach making incredible food as an exercise in creativity.
    – Jolenealaska Mod
    Oct 15, 2013 at 0:57
  • 1
    It's still essentially invisible - until they make some design changes so that logged-in users see a link to it which isn't hidden in the footer, there's not much point having a blog. Oct 15, 2013 at 11:48
  • @Jolenealaska: I think that most of the topics we shun are equally irrelevant to people who consider cooking an art as they are to those who consider it a science. Health, because it's mostly junk science and even in the best case strays very far from the topic of making incredible food; and recipe requests, because anyone can Google those and the best answers quickly drown in an ocean of me-toos. We want the creative types as well as scientific, and a large part of what we do is try to filter out the noise and make interesting topics easy for them to find. We may not always succeed, but...
    – Aaronut
    Oct 19, 2013 at 2:01
  • As far as seriousness where things like titles and tags are concerned, that has to stay. Once place where old-school forums really fall flat is in the area of search. Ever tried to find a thread more than 6 months old that wasn't stickied? Good luck. It may take some getting used to, but it's something that's important for everyone to understand. Possibly it may rub some people the wrong way, but it's never done with the intention of "running them off". Anyway, the blog and chat are the two places where there aren't really any rules, so people who find Q&A confining should be interested.
    – Aaronut
    Oct 19, 2013 at 2:04
  • When it comes to tags and titles, I completely agree. Granted, it took me a while to get it, but at first I didn't realize what makes this site different from other places where I discuss cooking. Where I still have a bit of an issue is not allowing questions that are "primarily opinion based". For instance, I have ingredient X, what might make a good flavor counterpoint?
    – Jolenealaska Mod
    Oct 19, 2013 at 2:34
  • @Jolenealaska: We do allow those, but the devil's in the details. The key word in that phrase is "primarily".
    – Aaronut
    Oct 19, 2013 at 12:13
  • LOL...Funny you should have one with just the right wording! (and no, I hadn't seen it...reading now) [later]But...but...but...sometimes a great answer is neither right nor wrong
    – Jolenealaska Mod
    Oct 19, 2013 at 12:21
  • In other words, why is "polling" so awful? The information that migrates to the top is still valuable.
    – Jolenealaska Mod
    Oct 19, 2013 at 12:29

1 Answer 1


AFAIK, all of the blog admins (rumtscho, Jefromi, and myself) can still approve posts, accounts, etc... So the best bet would be for whoever wants to write something to bug one of us on chat.

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