Here you’ll find answers to an intermittently updated list of questions that frequently land in my inbox. Feel free to shoot me an email with questions and inquiries and I will do my best to get back to you in a timely manner.
What does Happyolks mean?
One evening in 2009 I was baking a cake in Shaun’s studio apartment when I cracked three eggs into a bowl and one of the yolks split open, hugging the other two still intact. I looked down at this egg-smile thing and called Shaun from across the room to come check out my “happy yolks.” A few days later it was official. I created a blog using a pre-formatted wordpress layout and began journaling what I was cooking and inspired by.
Why and how did you get started?
I have Elena from Bulgaria to thank for helping me process this question. The truth is, there was no deliberate start or goal in mind when I set up the account and purchased the URL. I had absolutely zero concept of what was out there on the web. I didn’t read blogs, let alone food blogs, before that point. Names like Deb Perleman, Heidi Swanson, Molly Wizenburg, Luisa Weiss, Sara Forte, or Shauna Ahern meant nothing to me. I wandered along, just jotting things down until comments started popping up here and there. Slowly, I realized I was swimming in this massive sea of food writers and recipe developers. Both intrigued and inspired, I spent a good six months just observing voice and visual perspective while I maintained a full-time course load at The University of San Diego, worked with various non-profit organizations, and pursued my yoga teaching license. In August of 2010 I left for a four month excursion through Africa and Asia, and Happyolks was left to rest. I returned to the states in 2011 with a full heart and a desire to immerse myself into a project that would help me re-adust to “real life” again. What exists now is the product of my constant call to experiment with writing, seek human connection, and create food that nutures both tummy and soul. Shaun has worked with equal intention to stretch and develop this space visually and emotionally through imagery and video.
Where do you get your recipes?
On Happyolks you’ll find a blend of original recipes and adaptations from a variety of cookbooks, magazines, and blogs. I have zero formal culinary training, just a B.A. in International Politics and English Lit. Everything I know has been passed from my mother, through observation, and in trial/error. You will find credits in the footnotes of each recipe from where I drew any inspriation. I always welcome feedback about clarity of written instruction.
Do you respond to all of your comments?
I try my best to reply to each comment personally and individually via email, not within the comments section. There are weeks when I fall off the wagon, but maintaining meaningful dialogue with my readers is the most important part of this site.
What kind of camera equipment does Shaun use?
Shaun shoots with a Canon 5D Mark II. We tend to stick to two lenses: a 50mm 1.2 and 24-70mm 2.8. We use strictly natural light and a $0.50 white poster board from the art store as a bounce.
Will you review my product?
Maybe, but probably not. Each book, product, or brand is considered on an individual basis. Please submit all requests through the contact form.
Why sponsorship and not ads?
A few reasons. I keep this space going because I am passionate about food and writing, not because I aim to make money from the numbers of clicks and visitors I recieve each day. While I respect every blogger’s choice to earn revenue from their site, I believe that flashing banners for consumer goods that I do not personally use or recommend discredits the integrity of what I am trying to accomplish here. In Spring 2013 I will accept sponorships from select brands, blogs, social causes, and entrepreneurs who I know, love, and focus on creativity and/or positive social change.
