Amy is a merciless editor.
Sure, she looks all sugar and spice, cuddling with baby Sorenne (right, exactly as shown), but when it comes to words, Amy’s vicious.
I know Ben cries – silently, inside — whenever he gets edits from Amy.
I tried to get Kansas State public relations to do a press release about the husband and wife barfbloggers, but they weren’t going for it.
Instead, they came out with this after we wrote a paper about our blogging experiences that was just published in the Jan. 2009 issue of Food Technology, the monthly magazine of the Institute of Food Technologists (the full paper is below).
K-State’s Doug Powell, associate professor of diagnostic medicine and
pathobiology, is a co-author of the article "New Media for Communicating Food Safety.” In the article, Powell and the other researchers describe how methods of informing consumers must evolve to fit a new generation of food handlers.
"It is especially important to reach younger individuals, who at some point might handle food in a food service business and who get their information from nontraditional media like blogs," he said.
One such blog is Powell’s barfblog.com, a site that receives more than 5,000 visitors daily. The site operates with the understanding that to compel audiences to change their food-handling behaviors, the messages should be rapid, reliable, relevant and repeated, Powell said. The blog is available at https://www.barfblog.com
The content combines pop culture references and current events with food-handling information to engage readers. The posts also combine food safety messages with personal experiences, which connect readers to the effects of foodborne illness on families and communities, he said.
"Up to 30 percent of all Americans will get sick from the food and water they consume each year. That’s just way too many sick people," Powell said. "The site is all about providing information in a compelling manner, using pop culture and different languages, to ultimately have fewer sick people."
The other authors of the article include: Amy Hubbell, K-State assistant professor of modern languages; Casey Jacob, K-State research assistant in diagnostic medicine and pathobiology; and Benjamin Chapman, food safety extension specialist at North Carolina State University.