Dear two-year-anniversary,

Break out the champagne, Dear Food is 2 years old! Flickr/dinnerseries

Break out the champagne, Dear Food is 2 years old! Flickr/dinnerseries

Let me tell you what’s amazing: this little bitty blog had its two year anniversary this month! I’m baffled that it’s been two whole years since we started professing our love for food in Lawrence, Kansas.

I don’t have much to say except that it’s been so exciting to watch the blog evolve, from short love letters to adding contributors to a podcast. As you may have noticed, we’re doing a little bit of work on the site itself (pardon our dust), but it’s just another milestone for us. I can’t wait to see where we go next.

Thank you to everyone who’s joined us on this journey! We love you almost as much as we love cake.

Love,
A

Dear all the Valentine’s Day candies (via podcast),

It’s time. It’s happened. We have our second episode of the Dear Foodcast up and ready for your ears! Valentine’s Day is this weekend, but take heed: Not all V-Day candies are made equally. So we did a taste test. And the results are… interesting.

We should be on iTunes soon! Fingers crossed. We’re on iTunes too! So hit subscribe!

On another note, as I’m writing this, I’m also listening to StartUp. And as I listen to this really cool, yet fledgling, podcast network get its bearings, I realize that we’re still learning about podcasting too. So tell us what you think about the Dear Foodcast. Send me an email, tweet at us or leave a comment below. It doesn’t have to be a constructive criticism, either! Have topics for us? Questions? Comments? What kind of segments would you like to hear?

You always hear from us, so we want to hear from you.

Love,
A

 

Dear Food Logo

We’ve gone social!

Dear Food Logo

We have too many thoughts on food for one blog to hold. Join us on Facebook, Twitter and Instagram. We’ll share top-notch recipes, photos and reviews. As we prepare for the second year of Dear Food, we’ll be bringing you exclusive content and interviews with up-and-coming chefs, as well as making you privy to the best restaurants you’ve never heard of. Have a place we should check out? Food issues you’d like us to cover? A chef who deserves some attention? Drop us a line. We’re always looking for the next delicious thing.

Cheers,
A & N