Every Monday on her YouTube channel, food trends expert Dana McCauley gives us the lowdown on the trends that are happening in the food world. Stop by FBC on Tuesdays for a little extra insight from Dana on how you as a food blogger can use this information in your work!
I bet you and I have something in common. Do you find that when you write your blog posts you sometimes have to go back and simplify your topic or turn it into several posts? This happens to me all the time when I’m planning my Food Trends TV videos. One of my self-imposed rules for Food Trends TV is that the videos be contained to just over two minutes or preferably less in length. Often when I do my first take I find myself going on, and on, and on. That’s when I know it’s time to split my topic up into two or more topics.
Such was the case with this week’s video. I started out wanting to talk about African food and reports of Ethiopian cuisine’s ascent to popularity, but the topic was just too big. So, I narrowed my focus to the Ethiopian ingredient that I think people will encounter first, teff. Stay tuned for future episodes that will more deeply explore the other foods and flavours of the region as I find evidence that they're trending up with consumers!
Dana McCauley is a seasoned marketing executive with extensive experience in all facets of the food business and a track record of taking ideas from concept to kitchen to commercialization. Recently Dana launched a YouTube channel called Food Trends TV. Weekly on Food Trends TV she examines current food trends in her own original videos; daily she curates great quality food trend content created by others in the Playlist section. Dana is a recovering cookbook author, blogger and food trend correspondent for morning shows such as Breakfast Television and Canada AM. Follow @DanaMccauley on Twitter for daily insights about her dog and for breaking news about what she’s making for dinner.
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Good to see some publicity about this wonderful little grain. I take it onboard on boat each summer season. It takes up little space, keeps well. I usually use it in stews but will have to look for the Ethiopian bread recipe you mentioned. Love your boradcasts.
Kathy from Montreal, Canada