Maggie Zhu's guest appearances

Maggie Zhu

Cooking with Bruce and Mark

The Food Blogger Pro Podcast

Best Buds

Kitchen Confidante Podcast

The Well-Seasoned Librarian: Mixing Cookbooks and Conversation 

OwlTail

Growing a food blog while working full-time, outsourcing tasks for your business, and limiting burnout with Maggie Zhu from Omnivore's Cookbook. ----- Welcome to episode 413 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Maggie Zhu from Omnivore’s Cookbook. Lessons in Burnout, Persistence, and Creativity after Ten Years of Food Blogging Maggie Zhu has been running Omnivore’s Cookbook, a food blog all about modern Chinese cooking, for over ten years. That’s a very long time in internet years! She’s had incredible success growing her site during this time and just recently wrote her first cookbook. But this success didn’t come without some struggle. Maggie has navigated intense periods of burnout over the last ten years and has learned that outsourcing and prioritizing her creativity are key to helping her overcome these phases. This interview is honest, raw, and thought-provoking, and we really hope it resonates with you as much as it did with us! In this episode, you’ll learn:  About how Maggie got started as a food blogger over 10 years ago. What it was like for her to work a full-time job while growing her food blog. What her goals are for her blog, and how she works through the comparison trap. How she limits burnout after blogging for 10+ years. Why she prioritizes outsourcing certain tasks for her business, and how she determines what to outsource. Where she finds people to join her team. How she approaches creating Chinese recipes for a Western audience. Why it’s important for her to find a creative outlet outside of her blog. What advice she has for someone in the early stages of food blogging.  Resources:  Omnivore’s Cookbook Pinch of Yum’s Income Reports WP Engine Big Scoots Chinese Homestyle Cookbook by Maggie Zhu Upwork We Study Billionaires: Wealth and Health with Jason Karp Follow Maggie on Instagram, Facebook, and YouTube Join the Food Blogger Pro Podcast Facebook Group  ----- This episode is sponsored by Clariti. Learn how you can organize your blog content for maximum growth by going to clariti.com/food. If you have any comments, questions, or suggestions for interviews, be sure to email them to podcast@foodbloggerpro.com. Learn more about joining the Food Blogger Pro community at foodbloggerpro.com/membership

Growing a food blog while working full-time, outsourcing tasks for your business, and limiting burnout with Maggie Zhu from Omnivore's Cookbook. ----- Welcome to episode 413 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Maggie Zhu from Omnivore’s Cookbook. Lessons in Burnout, Persistence, and Creativity after Ten Years of Food Blogging Maggie Zhu has been running Omnivore’s Cookbook, a food blog all about modern Chinese cooking, for over ten years. That’s a very long time in internet years! She’s had incredible success growing her site during this time and just recently wrote her first cookbook. But this success didn’t come without some struggle. Maggie has navigated intense periods of burnout over the last ten years and has learned that outsourcing and prioritizing her creativity are key to helping her overcome these phases. This interview is honest, raw, and thought-provoking, and we really hope it resonates with you as much as it did with us! In this episode, you’ll learn: <ul> <li>About how Maggie got started as a food blogger over 10 years ago.</li> <li>What it was like for her to work a full-time job while growing her food blog.</li> <li>What her goals are for her blog, and how she works through the comparison trap.</li> <li>How she limits burnout after blogging for 10+ years.</li> <li>Why she prioritizes outsourcing certain tasks for her business, and how she determines what to outsource.</li> <li>Where she finds people to join her team.</li> <li>How she approaches creating Chinese recipes for a Western audience.</li> <li>Why it’s important for her to find a creative outlet outside of her blog.</li> <li>What advice she has for someone in the early stages of food blogging.</li> </ul> Resources: <ul> <li><a href="https://omnivorescookbook.com/" rel="nofollow" target="_blank">Omnivore’s Cookbook</a></li> <li><a href="https://pinchofyum.com/category/making-money-from-a-food-blog" rel="nofollow" target="_blank">Pinch of Yum’s Income Reports</a></li> <li><a href="https://wpengine.com/" rel="nofollow" target="_blank">WP Engine</a></li> <li><a href="https://www.bigscoots.com/" rel="nofollow" target="_blank">Big Scoots</a></li> <li><a href="https://omnivorescookbook.com/chinese-homestyle/" rel="nofollow" target="_blank">Chinese Homestyle Cookbook</a> by Maggie Zhu</li> <li><a href="https://www.upwork.com/" rel="nofollow" target="_blank">Upwork</a></li> <li><a href="https://open.spotify.com/episode/4cjKnq8r13i4Orbgztbru9" rel="nofollow" target="_blank">We Study Billionaires: Wealth and Health with Jason Karp</a></li> <li>Follow Maggie on <a href="https://www.instagram.com/omnivorescookbook/" rel="nofollow" target="_blank">Instagram</a>, <a href="https://www.facebook.com/omnivorescookbook" rel="nofollow" target="_blank">Facebook</a>, and <a href="https://www.youtube.com/user/omnivorescookbook" rel="nofollow" target="_blank">YouTube</a></li> <li><a href="https://www.facebook.com/groups/foodbloggerpropodcast" rel="nofollow" target="_blank">Join the Food Blogger Pro Podcast Facebook Group</a></li> </ul> ----- This episode is sponsored by Clariti. Learn how you can organize your blog content for maximum growth by going to <a href="http://clariti.com/food" rel="nofollow" target="_blank">clariti.com/food</a>. If you have any comments, questions, or suggestions for interviews, be sure to email them to <a href="mailto:podcast@foodbloggerpro.com" rel="noopener">podcast@foodbloggerpro.com</a>. Learn more about joining the Food Blogger Pro community at <a href="https://www.foodbloggerpro.com/membership" rel="nofollow" target="_blank">foodbloggerpro.com/membership</a>

413: Lessons in Burnout, Persistence, and Creativity after Ten Years of Food Blogging with Maggie Zhu

Maggie Zhu founded the popular blog Omnivore’s Cookbook in 2013, sharing traditional Chinese and Chinese American dishes with approachable recipes for western kitchens. Her recipes reflect her cooking journey from her native Beijing to her current kitchen in New York. More recently, Maggie has been enjoying a more plant-based diet and published her first cookbook, Chinese Homestyle: Everyday Plant-based recipes for takeout, dim sum, noodles &amp; more. In this episode, we chat about how she was inspired by Chinese Buddhist cuisine, her experience recreating traditional dishes for plant-forward eaters, special tips and ingredients to add extra flavor, and more! Learn more about Maggie at https://omnivorescookbook.com Follow Maggie on Instagram: @omnivorescookbook Podcast Show Notes: https://kitchenconfidante.com/chinese-homestyle-with-maggie-zhuMaggie’s Stir Fried String Beans with Tofu in Black Bean Sauce: https://kitchenconfidante.com/stir-fried-string-beans-with-tofu-in-black-bean-sauce

Maggie Zhu founded the popular blog Omnivore’s Cookbook in 2013, sharing traditional Chinese and Chinese American dishes with approachable recipes for western kitchens. Her recipes reflect her cooking journey from her native Beijing to her current kitchen in New York. More recently, Maggie has been enjoying a more plant-based diet and published her first cookbook, Chinese Homestyle: Everyday Plant-based recipes for takeout, dim sum, noodles &amp; more. In this episode, we chat about how she was inspired by Chinese Buddhist cuisine, her experience recreating traditional dishes for plant-forward eaters, special tips and ingredients to add extra flavor, and more! Learn more about Maggie at <a href="https://omnivorescookbook.com/" rel="nofollow" target="_blank">https://omnivorescookbook.com</a> Follow Maggie on Instagram: <a href="https://www.instagram.com/omnivorescookbook/" rel="nofollow" target="_blank">@omnivorescookbook</a> Podcast Show Notes: <a href="https://kitchenconfidante.com/chinese-homestyle-with-maggie-zhu" rel="nofollow" target="_blank">https://kitchenconfidante.com/chinese-homestyle-with-maggie-zhu</a> Maggie’s Stir Fried String Beans with Tofu in Black Bean Sauce: <a href="https://kitchenconfidante.com/chinese-homestyle-with-maggie-zhu" rel="nofollow" target="_blank">https://kitchenconfidante.com/stir-fried-string-beans-with-tofu-in-black-bean-sauce</a>

Episode 63: Chinese Homestyle with Maggie Zhu

Bio: Maggie Zhu started her website, Omnivore’s Cookbook, in 2013. Born and raised in Beijing, she moved to Austin, Texas, in 2015. Now she’s a full-time New York–based blogger, writer, recipe developer, and photographer. Having grown up with a mother who always did the cooking, Maggie’s culinary adventure started in 2007, when she moved to Japan and needed to cook to survive. Learning and sharing Chinese food has become a way for her to connect with her roots and the rest of the world. Her mission is to help more people get to know real Chinese food and expose less-known regional cuisines, such as Northern and Xinjiang food, to a broader audience. More importantly, she wants to show you how easy it is to cook with wholesome ingredients to create delicious dishes that are like the ones served in Chinese restaurants. Omnivores Cookbook https://omnivorescookbook.com/ Omnivores Cookbook on Youtube https://www.youtube.com/@omnivorescookbook Chinese Homestyle https://www.amazon.com/Chinese-Homestyle-Everyday-Plant-Based-Recipes/dp/163106844X/ref=asc_df_163106844X/?tag=hyprod-20&amp;linkCode=df0&amp;hvadid=564746906338&amp;hvpos=&amp;hvnetw=g&amp;hvrand=6310548255943018233&amp;hvpone=&amp;hvptwo=&amp;hvqmt=&amp;hvdev=c&amp;hvdvcmdl=&amp;hvlocint=&amp;hvlocphy=9032305&amp;hvtargid=pla-1641782380732&amp;psc=1 _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I’m on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts 🎉☕https://www.buymeacoffee.com/wellseasonedlib Help us promote this podcast and share this episode with a friend “Share on social and tag us at @WellLibrarian” “Follow The Well Seasoned Librarian Podcast on Spotify and get notified when new episodes are released." Music by Coma-Media from Pixabay Send in a voice message: https://podcasters.spotify.com/pod/show/dean-jones9/message

Bio: Maggie Zhu started her website, Omnivore’s Cookbook, in 2013. Born and raised in Beijing, she moved to Austin, Texas, in 2015. Now she’s a full-time New York–based blogger, writer, recipe developer, and photographer. Having grown up with a mother who always did the cooking, Maggie’s culinary adventure started in 2007, when she moved to Japan and needed to cook to survive. Learning and sharing Chinese food has become a way for her to connect with her roots and the rest of the world. Her mission is to help more people get to know real Chinese food and expose less-known regional cuisines, such as Northern and Xinjiang food, to a broader audience. More importantly, she wants to show you how easy it is to cook with wholesome ingredients to create delicious dishes that are like the ones served in Chinese restaurants. Omnivores Cookbook <a href="https://omnivorescookbook.com/" rel="nofollow" target="_blank">https://omnivorescookbook.com/</a> Omnivores Cookbook on Youtube <a href="" rel="nofollow" target="_blank">https://www.youtube.com/@omnivorescookbook</a> Chinese Homestyle <a href="https://www.amazon.com/Chinese-Homestyle-Everyday-Plant-Based-Recipes/dp/163106844X/ref=asc_df_163106844X/?tag=hyprod-20&amp;linkCode=df0&amp;hvadid=564746906338&amp;hvpos=&amp;hvnetw=g&amp;hvrand=6310548255943018233&amp;hvpone=&amp;hvptwo=&amp;hvqmt=&amp;hvdev=c&amp;hvdvcmdl=&amp;hvlocint=&amp;hvlocphy=9032305&amp;hvtargid=pla-1641782380732&amp;psc=1" rel="nofollow" target="_blank">https://www.amazon.com/Chinese-Homestyle-Everyday-Plant-Based-Recipes/dp/163106844X/ref=asc_df_163106844X/?tag=hyprod-20&amp;linkCode=df0&amp;hvadid=564746906338&amp;hvpos=&amp;hvnetw=g&amp;hvrand=6310548255943018233&amp;hvpone=&amp;hvptwo=&amp;hvqmt=&amp;hvdev=c&amp;hvdvcmdl=&amp;hvlocint=&amp;hvlocphy=9032305&amp;hvtargid=pla-1641782380732&amp;psc=1</a> <a href="https://www.amazon.com/Japanese-Superfoods-Secrets-Healthy-Longevity/dp/480531642X" rel="nofollow" target="_blank">______________________________________________</a>_______ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at <a href="http://www.chnorcal.org" rel="nofollow" target="_blank">www.chnorcal.org</a> If you follow my podcast and enjoy it, I’m on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts 🎉☕<a href="https://www.buymeacoffee.com/wellseasonedlib" rel="nofollow" target="_blank">https://www.buymeacoffee.com/wellseasonedlib</a> Help us promote this podcast and share this episode with a friend “Share on social and tag us at @WellLibrarian” “Follow The Well Seasoned Librarian Podcast on Spotify and get notified when new episodes are released." Music by <a href="https://pixabay.com/users/coma-media-24399569/?utm_source=link-attribution&amp;utm_medium=referral&amp;utm_campaign=music&amp;utm_content=117676" rel="nofollow" target="_blank">Coma-Media</a> from <a href="https://pixabay.com//?utm_source=link-attribution&amp;utm_medium=referral&amp;utm_campaign=music&amp;utm_content=117676" rel="nofollow" target="_blank">Pixabay</a> Send in a voice message: <a href="https://podcasters.spotify.com/pod/show/dean-jones9/message" rel="nofollow" target="_blank">https://podcasters.spotify.com/pod/show/dean-jones9/message</a>