Kay Logsdon has discovered a labor of love at The Food Channel, where three passions converge into one position.
Logsdon, vice president and editor-in-chief for the culinary-themed media company, says the position combines her love of food, technology and writing.
“I’m a lifelong foodie. My sister calls me a food pusher,” Logsdon says. “Cooking is my relaxation. I get into the zone and I can think better when I’m chopping or stirring.
“It’s probably the multitasker in me. I need to be doing more than one thing for my brain to be free.”
Logsdon was brought on in 2006 to forge a Web presence for the endeavor owned by Bob Noble, and today,
FoodChannel.com hosts a bevy of articles, recipes and videos.
She says traffic now averages 350,000 visitors a month, with about 1 million page views, and The Food Channel has more than 20,000 fans on Facebook and nearly 11,000 followers on Twitter.
Logsdon says special care is taken to cover trends in the food industry, as well as to delve deeper into an increasingly popular cultural subset.
For example, The Food Channel’s No. 1 prediction for the top trend in 2013 is the use of crowdfunding sites such as Kickstarter to help fund new food product ideas or restaurants.
“People have a new awareness and a new education around food. They’re not looking for cooking 101 – they’re looking for the next level of cooking,” she says.
Logsdon says The Food Channel continues to delve deeper into the video world, such as former employee Andy Ford’s documentary “Beneath the Surface: Gulf Seafood’s Fight for Survival,” which was nominated for a Taste Award. “We’ve found a niche in food documentaries, giving people more background on where their food comes from and what’s happening with their food,” she says.
Though Logsdon says the company’s goal has never been to compete with the Food Network, she says The Food Channel is now working to make the move to television, with several pilot shows in the works. She declined to disclose TV details, but she says The Food Channel is pursuing cable, including opportunities overseas.
“In this day and age, when anybody can put a YouTube video up, and I know we can produce quality content, why wouldn’t we aim for that?” Logsdon says.
Click here for more event information.[[In-content Ad]]
