FAQ
Contact | Photography | Website | Gluten Free
- How can I contact you?
My information is listed on my contact page. Feel free to drop me an email or a tweet! - Would you like a sample of my company’s product to review/give away?
The short answer is no, thank you. I do not currently review products or books on this site. - Can I advertise on your blog?
At the moment, I am not accepting advertising. I am mostly sure this is a permanent decision. - Can I use your posts on my site/publication?
My original creative work, including all text and images hosted here and on flickr (unless stated otherwise), is © All Rights Reserved, 2008- 2012. These works are my original creations and thus my intellectual property, all rights reserved. This means that it is NOT OK to publish my copyrighted material in any way without my prior consent. This means do NOT republish my work, edited or otherwise, without explicitly receiving my permission first. If you wish to use my recipes, text, or images, please contact me for all usage requests. - I would love to feature an article/interview/photo/recipe by you or about you / Jenn Cuisine in my online or print publication.
Wow, I am flattered!! Please email me so we can talk further about the details of your request. - I would like to write a guest blog on your site.
Very cool! Please note that I am very selective about the guest posts I am willing to publish here on Jenn Cuisine. They must be relevant and of a certain quality standard. Please email me with the details of your request and proposal. - Can I use one of your recipes on my blog?
Sure, recipes were meant to be shared and evolve! I only ask that you credit me and if my recipe is in fact an adaption from somewhere else, that you also credit the original source I have cited. Please note that while ingredient lists can not be copyrighted, instructions are – so if you are going to repost my recipe directly on your site, make sure to re-write the instructions in your own words.
- What type of equipment do you have?
My camera - Nikon D300s
My lenses - 16-35 f/4, 24-70 f/2.8, 105mm f/2.8
My tripod - Gitzo GT3530LS Tripod Legs and Manfrotto Geared Head
My lighting - whatever the good sun chooses to shine through my window, one SB-900
My props- whatever I can find in our home or at a flea market. - Can I use your photos on my site/publication?
My original creative work, including all text and images hosted here and on flickr (unless stated otherwise), is © All Rights Reserved, 2008- 2012. These works are my original creations and thus my intellectual property, all rights reserved. This means that it is NOT OK to publish my copyrighted material in any way without my prior consent. This means do NOT republish my work, edited or otherwise, without explicitly receiving my permission first. If you wish to use my recipes, text, or images, please contact me for all usage requests. - Can I buy a print or high-res download of one of your images?
While I am beyond flattered, I am currently just an amateur and have no method for selling my work at this time. If that changes, I will update this accordingly and make that information well-known. - How did you get started in photography?
I am so grateful to my awesome father for gifting me my first DSLR as a wedding present. Since then, every day I fall more and more in love with the art of photographing. Sometimes I wonder which I love more about keeping this blog – the photographing or the cooking! You can also follow my flickr stream if you are curious about my photographing adventures (mostly non-food) as I try to develop my skills. For some of my favorite photos, check out my portfolio - I have passions in food as well as travel/landscape photography. - I would love to improve my photography, can you help me?
I have collected some great resources for food photography on my Photography Tips page, which also include links to a series I run here on Jenn Cuisine titled Amateur’s Food Photography. Additionally, I also keep a list of food blog conferences and workshops that happen, including food photography workshops and classes that I come across. I have kept this list actively updated for well over a year now. If you know of other events, please let me know so I can add it to the list!
- Can we do a link exchange?
I refer you to Deb of Smitten Kitchen and her post on Food Blog Alliance: Why Link Exchanges Are a Terrible, No-Good Idea. My blogroll is a personal choice of blogs I choose to list, that I read regularly. - What is your comment policy?
Comments are welcome and encouraged! Please feel free to start discussion within posts. Have an idea for a variation on something I made? Constructive criticisms or advice? Did you try a recipe – how did it come out? All of these things are great to talk about! Generally, please be on topic and be respectful of others. Spam is not tolerated. Please keep in mind that under no circumstances are comments on Jenn Cuisine or its associated social networking sites (such as the Jenn Cuisine fan page on facebook) to serve as your own personal free advertising platform, but instead are to promote thoughtful discussion and conversation. I reserve the right to moderate all comments as I see fit. - How do I print a recipe?
At the bottom of each recipe post should be the recipe for how to create a certain dish. Just above the name of the recipe is a black bar that says “Print Recipe”. If you click on that it will load a printing dialog to print the recipe text. If you have any issues please contact me and I will be more than happy to help you out. - How do I find a certain recipe?
My first advice if you are looking to browse the recipes here on the site, is to check out the recipe index, where I list all the gluten free recipes on Jenn Cuisine sorted by category. In addition, there are broader categories listed in the side bar – if you click on one it will bring up a list of the most recent posts that fit that category. If you are looking for something specific or a specific ingredient, I encourage you to use the search bar in the side bar – just type in what you are looking for and you should receive a page of results. - Why are your recipes measured by weight instead of cups? Any why the metric units?!
Since the start of 2011 I have switched to measuring by weight when baking gluten free. You can read about the details in my first post for the gluten free ratio rally. For converting recipes to gluten free, substituting by weight produces much more reliable results, and I highly encourage anyone experimenting in gluten free baking to try baking by weight rather than volume. As for the metric units, I am trained as a scientist. I have dealt with the metric system nearly exclusively on a daily basis for over a decade. I think in grams rather than ounces, and so that’s what I use. Most scales can operate in either metric or American units, and there are several unit converters online – but if you need help converting a measurement I have written to units you are comfortable with, please email me and I will do my best to help you out. - How is this blog supported?
Full Disclosure Statement - I do not receive any income for my blog. I am not paid by anyone for any product mention. I support this blog fully out of my own pocket. All opinions are my own and mine alone. I am generally not open for reviews. If I have done a product review in the past or do one in the future, it will have been because I truly love and recommend the product of which I am speaking and no other motive – any gifts/freebies etc. that may or may not have been received will be disclosed fully in each post that pertains to such things. All opinions are my own and not necessarily that of my employer. - Can I link to your site?
Sure, I would be honored! - Who designed your blog?
The lovely Barbara of Kinetic Webs LLC customized and designed my blog. Graphic design is by yours truly. - Can you help me become a better food blogger?
Maybe in the future I will do a series on blogging, but for now, I have a list of food blog conferences and workshops going on that I come across. I have kept this list actively updated for well over a year now. If you know of other events, please let me know so I can add it to the list! - What is your audience reach?
Jenn Cuisine has grown considerably since launching in 2008. The site has averaged over 40k hits per month over the last six months, with almost 1,000 RSS subscribers and over 600 email subscribers. Jenn uses social media actively, with over 3,000 followers on Twitter, over 1,000 likes on Facebook, and is in over 14,000 circles on Google +.
- I see you have a gluten free blog, are you a medical professional?
Health Disclaimer - I am NOT a licensed medical professional NOR am I a certified nutritionist. This site is NOT meant to be used in place of medical advice. You are responsible for your own consumption of foods. Consult a licensed medical professional before making any dietary changes. Contact manufacturer to inquire about allergy risks in specific food products.
I have tags on my blog for gluten free, dairy free, and diabetic friendly. However, I do not purport to have any medical credentials or knowledge to safely say for every individual what is safe for them or not. If you are not sure if a particular dish is right for you, you need to check with a certified health care professional who can best assess your specific dietary and medical needs. Only you and your doctor can know if something is OK for you to eat. I add the tags only because they may be helpful to readers seeking inspiration for meals when on restricted diets, but I am NOT a medical doctor NOR am I a certified nutritionist.
And as always, ingredient contents vary between products. Just because one brand of food product that I may use on my site is gluten free/dairy free etc. does not mean that all other food products also are. Always check labels for ingredients, safety, and allergy information and if you are unsure, seek the advice of a certified health care professional before consuming. Again, I am not a medical doctor nor a nutritionist and I have no legal qualifications to give advisement when it comes to personal health. - Why is your blog gluten free?
I blog gluten free because my husband is intolerant to gluten, and thus pretty much everything I cook I make so that he can also enjoy it. - Is every recipe on your blog gluten free?
Every recipe listed in the recipe index is gluten free. Some of the very very earliest posts here on Jenn Cuisine are not, and those will never appear in the recipe index – those few posts also have a large “Warning this post is not gluten free” caution written on them. - Gluten free is hard! Have any tips?
I’ve been collecting tips that I’ve found around the web on my resources page. Also there are links to my Gluten Free Substitutions Series that I wrote in 2010. In addition be sure to check out the gluten free ratio rally posts, where several gluten free bloggers have banded together in search of the best ratios for creating myriad gluten free recipes. - I wish you made your recipes free of dairy/corn/egg/soy/nut/sugar/<insert your diet restriction here>…
We currently only have one food allergy in our household, and so that is the only allergy I really have ever had to learn how to handle in the kitchen. As I have stated above, I have made tags for dairy-free and diabetic friendly recipes because I think they may be helpful, but I am not a medical professional and so as with everything you must use your own care and judgement when reading a recipe. I do not have any experience substituting for diet restrictions other than gluten, but I encourage you to experiment and see how it goes – I am always interested in the food chemistry of recipe substitutions, so if you find a way to make any of my recipes suitable for your restricted diet, I would love to hear about it and the changes that you made.
