Hello, loyal followers! After over three years of existence as a baby blog, Food Science Nerd is growing up, and there are a few small changes that I am very excited about.
First, and possibly most exciting- to me, at least- the blog’s website is now foodsciencenerd.com. That’s right, no more awkward foodsciencenerd.wordpress.com (though that address will still bring you to the blog).
Second, I have a BRAND NEW EMAIL ADDRESS: foodsciencenerdRD@gmail.com
This is where you can write to me personally with questions, blog ideas, feedback, sponsorship offers (please?), etc. You can still always leave a comment on the blog posts themselves, but this just seems more personal.
Third, I have an official Pinterest page now! This site, currently up-and-running but under development, will be specifically for all the posts on the blog and for other recipes, tips, etc. that I find worthy of sharing. Previously my blog-linked Pinterest was my personal page, but this will be far more professional and user-friendly. In addition, Pinterest is accessible to anyone, regardless of whether they have an account or not (but making an account is a totally worthwhile endeavour and never, ever a way to waste time). Please follow my new account! And as always, you can follow me on Facebook and Twitter.
By the way, if anyone has any tips on connecting an Instagram account to a WordPress blog, that would be much appreciated.
Last, you’ll notice that I have a some new logos that actually have the blog name on it. That would’ve been smart a while ago, but now it’s officially a thing. There will be other aesthetic changes floating around too, so bonus points if you spot them.
I’d also like to sincerely thank all of you who read the blog regularly, tell other people, and give me feedback. I really love having this outlet and sharing my love of food with you. Also, I’d like to apologize for some of the truly terrible blog posts from the first few months. I have learned that quality is much more important than quantity, and I only hope that this blog will improve and grow as much in the next three years as it did in the past three years.