@JoelECarlson: Hello, and welcome to today’s Twitterview with special guest @swonderlin. Lets make this Tweet and Sweet!

Stephanie: Hi everyone! Excited to join @joelecarlson for today’s Twitterview

Q – #1    To start @swonderlin, tell us a little bit about yourself. Where did you grow up, what interests did you have growing up?

Stephanie: I grew up in a small town outside of the #STL area. I have always been interested in communication, marketing, and advertising.

I also always had a passion for all the new technology that came out – I can thank my grandfather for that! Early adaptors! :-)

Q – #2    After High School, what kind of training, schooling and work did you initially pursue?

Stephanie: I attended @eiu and majored in Speech Comm (emphasis in Corp Comm) and double minored in Business and Advertising.

I then worked for a marketing company that focused on in-store promotions – always a passion to help plan with clients on events!

Also worked with @SchuttSports as their Marketing and Advertising manager. Would help plan out all editorial/advertising calendars.

Passion then started growing for all things that were starting to happen with online marketing and communication.

Q – #3    So when did you start learning and understanding how to use Social Media effectively? What platform did you start with?

Stephanie: Passion started growing after reading #Socialnomics by @equalman. Realized that #socialmedia was something that couldn’t be ignored!

I started using Twitter and at first HATED it! Didn’t think it was fun, but after some coaxing from a friend, I tried again.

With Twitter, u have to listen first THEN figure out how you fit in! Same goes for businesses! Twitter has truly changed everything!

Q – #4    Interesting! When then did you start using and seeing the power of video? When did hosting #TweetheartTV begin?

Stephanie: Video is truly becoming a power tool in the marketing toolbox. The ability to tell a story thru video is amazing compared to a blog

I started doing videos in Dec of ’09 – they might not be as pretty as the ones today, but you have to start somewhere!

#TweetheartTV was born when I wanted to give viewers a choice in what they wanted to watch and share. Time is important to everyone!

With #TweetheartTV, you “watch what you want & share what you like” – Keep it under 2 minutes on everything. Short & sweet!

Q – #5    I’ve been a subscriber to #TweetheartTV on YouTube for awhile, and you do good work! What’s the future for it?

Stephanie: My biggest goal for #TweetheartTV is be a resource for others involved in #socialmedia. So many changes happen, but how do u keep up?

#TweetheartTV stays on top of trends, changes, additions to the #socialmedia world. Video is ready to explode & I’m there!

So glad to hear that you have been watching #TweetheartTV for a while! Love that!!

Q – #6    That’s awesome! What are some of the topics that #TweetheartTV focuses on? (Ex. Apps, gadgets, etc.)

Stephanie: focuses on app reviews, social media tips & news, book reviews, & will also start interviews with experts SOON!

has some other changes coming really soon such as filming at different locations, so everyone hold on ;-)

With new sponsors and people interested in advertising, there is no stopping #TweetheartTV now!

#TweetheartTV was happy to have @Meet_Meme as the very first sponsor – can’t go wrong with social media trading cards with a #QRCode!

Q – #7    In addition to #TweetheartTV you also have something new with @44Doors. Can you share some details about it?

Stephanie: Sure! I’m the new Dir of Acc Services for @44Doors and will work with clients (new and existing) on their mobile mrktng strategies!

With @44Doors we focus on building the bridge between online & offline marketing. Whether that is with SMS, QR Codes, mobile sites..

The biggest part with @44Doors and #TweetheartTV is the relationship building – take online to offline! Most important!

Q – #8    Agreed! Lets shift gears to learn more about you. FAVORITE(S) Restaurant, store, comfort food, recent book & App.

Stephanie: My favorite book still has to be #socialnomics by @equalman – Gives me the WHY any day that I need it!

My favorite app has to be @boxcar – it keeps me on top of my social media accounts. A MUST HAVE app!

My favorite restaurant is currently an unknown – why? – Well #Austin, has so many things to choose from. But love me some BBQ!

Favorite TV shows are #MadMen and #Friends. I could spend all day watching them!

Q – #9    You’re in Austin, as in Austin Texas, as in home of #sxsw? I saw your video from that event. Tweet about your experience.

Stephanie: My experience at #SXSW was unforgettable! Video: http://ow.ly/4pJvk The connections made were what made the conference!

The sessions & keynotes that I saw were enlightening – everyone should experience #sxsw – they will LOVE it!

@JoelECarlson: I know Stephanie that you’re a busy person, but thanks for taking time with me on #jectv. All the best to you in the future!

Stephanie: Thank you so much @JoelECarlson for having me on #jectv!! It’s been a pleasure and I’m sure we will talk soon! Have a great week!

@JoelECarlson: Hello everyone, and welcome to today’s Twitterview with Dave Jarvis, owner of @CurrentBar. Lets get things under way!

Q – #1    So @CurrentBar (Dave Jarvis), for those that may not know you, what’s your background in the hospitality/food business?

Dave: I grew up in the business… literally waiting on a bar stool for my parents to get off work :) Dishwashing/cooking by 12

Worked every position imaginable then went off to college for business degree. After College, I Managed the Afton House Inn

I traveled the world going to different wineries in Italy, France, Spain, US, S America & got Sommelier Certificate

Became Co-Owner of Afton House Inn 10 years ago. Just opened Swirl Wine Club.Shop.Bar last may

Also now sit on the board of the Minnesota Restaurant Association and am the Pres of the Twin Cities Originals

Q – #2    Impressive! Lot of achievements. So what was the thinking behind opening the @currentbar?

Dave: We wanted to bring a new energy to the area… Fresh, Vibrant, Great Food, Fun Atmosphere, Patio and Connection with River

Also got sick and tired of all the crap food out there. Wanted to serv customers food that I would serv my 3 kids

CURRENT is alive & fresh with great wines, beer, drinks, kids menu & good local natural products & alot of gluten free

Q – #3    Before we get into the offerings that @currentbar will have, can you share a little bit about the chef and his background?

Chef Mark Paavola – Born and Raised in Minnesota. Has 20 years culinary background

Most recently, Chef Marc was head chef at the Birchwood Cafe, opened Porter & Fry and Sea Change – all in Mpls.

Overall he’s a GREAT guy. We’ve had a LOT of fun creating the menu for CURRENT. He get’s it !!

Q – #4    In regards to Mark, how did he fit the “mold” as to the type of chef that you were looking for to use at @currentbar?

Dave: Chef Marc understands great food as a whole but is also VERY well versed in healthy, natural, organic farming and prep

He also is not just an amazing cook but is VERY knowlegable and has great ideas. He’s very creative

Chef Marc is a GREAT guy too with a huge heart and is completely 100% a strong leader which is rare to find

Q – #5    Lets now address the @currentbar menu. Where will the ingredients come from and are there any vegetarian or gluten-free offerings?

Dave: We purchase ingredients from a lot of vendors, directly from farmers too. A lot of local ingredients

One example is the Grass Fed beef from Deer Park WI, 45 min east of us. Local bakers etc.

We have NUMBEROUS vegetarian offerings including what we call “The Best Vegetarian Sandwich Ever”

I know for me and my family that Gluten doesn’t work well. We indicate on the menu what items are GF… NUMBEROUS

We will be the 1st Restaurant in MN (that we’re aware of) offering Gluten Free Bread/Buns in near future (May?)

Menu concept is HEALTHY… with a few items for splurging. Yes, we have great Burgers and Monte Cristo too :)

Q – #6    In looking at the menu for @currentbar, one entree is called “Winner Winner Chicken Dinner”. What’s the story behind that name?

Dave: Ha! The 1st time we tried it with our culinary team and consultants in menu development it was just that. PERIOD.

When we tried it we all loved it and said “Wow.. this is a winner”. Another bite… “Winner, Winner, Chicken Dinner”

Q – #7    In addition to the great menu, will there be patio space to eat outside once it warms up? Any plans for music?

Dave: Absolutely. Nice patio connected through open doors. GREAT connection to outside & river. When is it going to warm?

PLUS we are doing brand new patio on the Riverside too in April or May. It’s going to be an AWESOME patio

LIVE Music Every Saturday night in the Summer on the new riverside patio by Swirl & Afton House Inn

Will Summer come?? I think we’re ready for sun & shorts!!

Q – #8    When will @currentbar be open to the public, and what will be it’s days and hours of operation?

Dave: @currentbar opens to the public this Friday April 1st… no joke:) We’ll b open for lunch and dinner starting at 11am

Closed Mondays in April then 7 days a week starting May. Late night menu and happy hour too

@currentbar will have breakfast at 8am Saturdays + Sunday Brunch – both starting sometime in May

Between the free wine tasting every Friday night next door @swirlmywine & now what’s at CURRENT, it’s a blast

CURRENT also has a $6 lunch Monday – Friday 11am – 2pm

Q – #9    Should people call ahead to get a table @currentbar?

Dave: CURRENT takes walk in’s. BUT, we we’re packed this entire past weekend (Thurs, Fri, Sat, Sun) sold out for preview

We are sold out for this Wednesday neighborhood Pre-View Too. Open to the public on Fri & good idea for reservation

Reservation’s are through Open Table, search CURRENT Restaurant in Afton, MN. Or call 651-436-8883

@JoelECarlson – Thanks for sharing details about your new venture @currentbar and letting the public know what to expect. Congrats on the opening!

Dave: Thnx Joel and Thanks for having me. Look forward to seeing u soon! Thnx all for viewing too! Cheers, Dave

@JoelECarlson: Hello everybody, and welcome to today’s Food-Friday Twitterview with @Celebr8nGenr8n (Marie Porter). Set your timers to 1hr.

Q – #1    To start @Celebr8nGenr8n, tell us where you grew up and if that’s when you started having an interest in food, specifically baking.

Marie: Hey, thanks for having me! I grew up in Winnipeg, MB. Learned to bake when I was around 4, so yup – in Winnipeg!

Q – #2    So when did you come to Minnesota? When did you start baking & decorating cakes professionally?

Marie: Came here as an adult, when I married my husband :) Started my cake business back in 2007

I honestly hadn’t even considered a career in baking until almost 2 weeks before I got my license for the business!

Q – #3    What’s your business called, where is it located and what kinds of cakes are your specialty?

Marie: My business is Celebration Generation. I’m actually not longer taking cake orders, to focus on my cookbooks/teaching!

While I was still taking orders I specialized in intricate, crazy cakes. I had a strong preference for geeky cakes

Oh, and I specialized in intricate, unusual, and wickedly delicious cake flavors..more importantly than the appearance!

Q – #4    What kind of flavors? When did you transition to cookbooks/teaching, and how did that come about?

Marie: Oh, like these kind of flavors: http://bit.ly/mhOLO. Yum! I think Bananas Foster was my fav, but it’s tough to choose!

Started planning my 1st book, jeez.. 2 yrs ago? Succession planning, I’m very ADD & knew I’d need to move on eventually

The wedding industry – weddings are the bread and butter of cake businesses – has changed over the past 15 years

I don’t really like what it’s become. That, plus needing new challenges and just kinda being DONE with physical labor..

Kind of a “perfect storm” of reasons to evolve :) I enjoy the books. Lets me indulge my “not a people person” self :)

Q – #5    I see. So do you have a book coming out soon, or are you in the development of a new one? When do you do teaching?

Marie: I have one coming out soon – was supposed to be March 31, just found out it’ll be delayed by a month :( Super excited!

I’m also in development of a new one. I have plans for a whole series, each with a different theme.Gives me variety!

I teach private lessons, on an as-needed basis. Also available for corporate “team building” stuff, all appointment

Also getting into some business consultations, as a LOT of people get into the wedding industry “for fun”,no background

I have 15 years experience in various facets of the industry, so it’s nice to be able to help, not waste the knowledge!

Q – #6    Can you tease us a little about what your NEW cookbook will focus on? How many recipes?

Marie: The one about to come out? Evil Cake Overlord has over 100 cake/frosting/filling/fondant recipes!

It actually includes EVERY cake on my custom menu, as well as a bunch more. VERY comprehensive. Yum!

I was always getting asked for recipes when in the cake biz, but that was how I made my living! Nice to share now!

Our Chai was most popular, but there’s a lot of crazy stuff in there, including my Spumoni cake. @deardara LOVED ..

that one at the #FoodWineShow recently, gave me the best compliment on it – that I could open a bakery in Brooklyn..

based on that cake alone. Awesome!

Q – #7    Great! Available on iPad? More about you: FAVORITE – Restaurant, store, comfort food, grocer and ingredient.

Marie: No, but am currently working on getting e-books out. Having issues converting/formatting, lol! #typeA #TeachingMyself

Favorite Restaurant: I love Vietnam House on Brooklyn Blvd. Awesome food, reasonable price, and the owners are sweetest people ever!

Favorite Store.. hrm. Does @thinkgeek count? It’s online, but LOVE THEM. If brick and mortar.. probably Penzey’s & IKEA

Fav grocer.. hrm. @France44Cheese, @unitednoodles, and my new fave, @sewardcoop. Easy to go broke in each though! LOL

As for fav ingredient.. wow. That’s a hard one. Lemon zest, cheese, beer, and rum – for entirely different uses!

Q – #8    That would make an interesting combination! LOL! Are you into Gluten Free baking? Do you use locally grown as well?

Marie: I am anti-GF baking, actually.I’m allergic to gluten myself, but it’s SO necessary for baking. Can’t stand fake flours!

Prefer to bake things inherently gluten free for myself- coconut macaroons, macaron, pavlova, nut crusts for pie, etc

I’ll use locally grown as it makes sense. I’m not into the “locavore” trend, personally. If the best is local, awesome.

When the best has to get flown in from wherever, whatever. Maybe I’m a Globavore LOL (God I hate those terms, haha!)

There are plenty of jobs, trade, technology, etc in foods from away. I don’t think it’s a bad thing to not be on trend

Q – #9    I see. If you could bake a cake for any person (dead/alive) or event, who/what would you make one for?

Marie: Hrm. Dead or alive, I’d love to bake for Louis Pasteur, @RickMercer, & definitely @GeorgeTakei. #OhMyy

… Hugh Jackman too, if I can squeeze his delts. hehe!

@JoelECarlson: Thanks @Celebr8nGenr8n for your time and sharing some of your life today on #jectv. I hope that you have a great book launch! :)

Marie: Thanks for interviewing me! :) Was fun

@JoelECarlson – Hello everyone, and welcome to the Twitterview of @ekdao (Erica Dao) on this snowy day in the Twin Cities. Let get rolling!

Dao: Hey there! Thanks for having me. How’s it going?

Q – #1    So @ekdao, you work right now in PR at @LifeTimeFitness. What steps led you to that from when you started college?

Erica: I graduated f/ Univ of St.Thomas w/a degree in broadcast journalism. My first job out of college was…

…as a general assignment reporter for @WEAU13News. My ultimate dream was to be an entertainment red carpet reporter but…

… I realized it wasn’t a reality in my world. I also realized news wasn’t my passion. So I started job searching and applied for…

… the PR coordinator position at @mallofamerica. I got the job and a year or so into it, was bumped up to the media relations …

…specialist position. I was at MOA for over 4 years and now at @lifetimefitness and love it! Been here for over a month now.

Q – #2    Congrats on your new assignment! :) So what is your responsibility in doing PR with @LifeTimeFitness? Is it just 1 business?

Erica: I will be collaborating w/ @kjmediadarling in the expansion of our local, regional & national media relationships…

… while driving increased coverage on behalf of our 90 centers & 19 businesses!!!

To elaborate, each biz at @lifetimefitness is aimed at providing all the necessary resources within the discipline (i.e. cycling,)

… (i.e. running, group fitness, etc). Our offerings go beyond just a class. @lifetimefitness is more than a health club…

… it’s a healthy way of life company. We’re not about fad diets & quick fix gmmicks. It’s all about changing your lifestyle.

Q – #3    Great! @ekdao Are you a fitness person yourself? What kinds of events does @LifeTimeFitness get involved with?

Erica: I am. I enjoy running a lot & am inspired to one day participate in a sprint distance triathlon – but I need to…

… work up to that! @lifetimefitness is involved in the prestigious #Leadville mountain bike race, triathlon series Race to the…

..Toyota Cup. And new this year – the Leadman Epic 250 which will consist of a 5K swim in Lake Mead, a 223K bike through…

…the Valley of Fire State Park and a 22K run with a turnaround overlooking Hoover Dam. Pretty intense!

Q – #4    I’d say! Lets find out some of your FAVORITES: Restaurant, store, comfort food, Twin Cities neighborhood & coffee shop.

A: I have more than one of each! Restaurants: @victors1959cafe, Quang, Nami, @CafeLurcat_MN , @MannysTortas & @ScusiMN

Stores: Bloomingdale’s, Patina, @ClubMonaco, @sugarsugarcandy

Comfort food: mashed potatoes TC neighborhoods: Selby/Dale & Linden Hills Coffee Shop: Spyhouse

Q – #5    You also like a specific genre of music. Which one is it, and why do you like it?

Erica: I do. I’m really getting into house music. The majority of people think it’s “techno” – but it’s much more than that…

…there are different genres within house music and I just love discovering new DJs. Electronic music is an art in a way…

…But I’m also a HUGE fan of old school hip hop music.

Q – #6    Interesting. What’s on the “upcoming agenda” for you?  Any races? As a foodie, any new foods/restaurants you plan exploring?

Erica: Yes – I’ll be running the MN T-Wolves Running w/the Wolves 5K April 9. And I actually just tried @tiliampls in the Linden Hills …

… neighborhood & the food was delicious. Also a nice, cozy atmosphere – perfect for catching up w/friends or family.

@JoelECarlson – New adventures for you for sure! Thanks @ekdao for your time and sharing some of your life today on #jectv. Have a great afternoon! :)

Erica: Thanks for having me! This was fun. Have a great day as well and be safe on the roads if you drive today :)

Consultant Discusses Twitter’s 5th B-Day: MyFoxTWINCITIES.com

@JoelECarlson – Hello everybody, and welcome to the Twitterview of @actheisen of @kstp news. It’s Monday, so lets start it off right.

Amanda – Happy Monday, Joel! I’m ready!

Q – #1    Having grown up in WI but now living in MN, do you get teased about that much?

Amanda: Every now and then, but especially during football season! It’s a little tough being a #packers fan in my newsroom!

But I’m in good company…we have several #packers fans in my newsroom

But it’s all in good fun, though! Overall, MN people are very nice to WI people. We just point out each others quirks

Q – #2    What kind of schooling did you get, and how did that lead you to working as a producer at @kstp?

Amanda: I went to @UofStThomasMN and got degrees in broadcast journalism and mass. comm. but I did a lot outside class

I worked at the campus TV station, joined #SPJ, and did 3 internships, one at @wbay in GB, and 2 and @kstp

All that “out of the class” prep really helped me as I applied for jobs and went on interviews

My first job was at @wsaw in Wausau, WI where I was a reporter/photographer for two years

My goal was always to return to the Twin Cities, so I used my @kstp connections to get into producing

Q – #3    Having good networking skills and connections is important these days. Are you a producer of 1 particular time slot?

Amanda: No, I’m what you’d consider a “utility” producer. I’ve produced almost every @kstp show at one time or another

And if you watch @kstp, you know we have a lot of newscasts!

I worked on the AM show for 3 yrs. Now I mainly do early evenings and 10pm on Fri/Sat

I’ve also done field producing, which is similar to reporting, except I’m not on air

Q – #4    I see. Does a news event like the gas-explosion last week in Minneapolis really test a new producers skills?

Amanda: It really does. When it’s happening there’s a lot of behind the scenes work that goes into getting stuff on air

You’re working with other producers, reporters, assign. desk folks to get the right information and get it on air

@JoelECarlson . . . I meant news producer.

I know…as producers we’re trying to get the right information into the show and get it to reporters/anchors

Once the event is over, then the challenge becomes, what other stories can we tell from what happened?

That puts a producer’s critical thinking skills to the test. That’s how we end up building our newscasts

Q – #5    Keeping it fresh & interesting! I understand you and your husband are part of a special group for journalists. Explain.

Amanda: We’re both board members of @mnspj, a local chapter of the Society of Professional Journalists

@mnspj does a lot of work to bring journalists around MN together with educational events, social hours, etc.

My husband @stheisen and I actually ended up meeting through #SPJ.

I’m also the regional director for @spjregion6. So I oversee pro and student chapters in MN, WI, SD, and ND

Q – #6    Busy lady! Lets shift to your FAVORITES: Restaurant, store, comfort food, area of the Twin Cities and Nat’l news anchor.

Amanda: Restaurants, too many b/c I’m a big foodie! I did just go to Bar La Grassa for the first time and loved it!

Store: for clothes, I love The Limited! I also love kitchen stores like Kitchen Window, Crate & Barrel, Williams Sonoma

Comfort food, you can’t go wrong with my mom’s chili. Pasta is fantastic, too

Twin Cities area, I love visiting Uptown and Lake Harriet.

Nat’l news anchor, I really admire Diane Sawyer

Q – #8    As a foodie, do you like to cook yourself? Are there enough options for you in MSP as a foodie?

Amanda: I love to cook, as well! I’m also discovering lots of new options for food in the #twincities

A great food blog I look at is @heavytable…they have a lot of great insight into new restaurants

Q – #9    What kind of foods do you like to cook? What’s your specialty?

Amanda: I love making all kinds of food…steaks, chicken dishes, pasta, desserts, etc.

I also did an experiment in January where I did a lot of cooking with vegetables

That’s where I discovered my love for mushrooms!

@JoelECarlson – Thank you very much @actheisen for your time and comments today. Enjoy your exploring of restaurants to check out in the TC.

Amanda: Thank you very much! It’s been fun!

@JoelECarlson – Hello everyone, and welcome to the Food-Friday Twitterview of #MNFoodBlogger @amybpeterson. Lets cook up some Tweets!

Amy: Good morning

Q – #1    Lots of things to cover with you @amybpeterson. First, tell us where you grew up and how you got to become a blogger/photographer?

Amy: Grew up in Coon Rapids, graduated from Coon Rapids HS and went to college at Bradley University in Peoria, IL

Majored in Intl Studies & French, studied abroad in Uni of Hull, UK. After graduation, got a job in marketing consulting

Have always loved food, got into cooking after college. Since I love cooking and writing, decided to start a food blog

Didn’t have much photography experience prior to this, but I’m learning as I go

Q – #2    Good way to learn! Now you had some HUGE blogging news this week. Please share it and how you found out.

Amy: On I got an email from FoodRevolution.com saying I was chosen as Blog of the Month for their March newsletter

Wasn’t sure if that was a big deal or not, didn’t realize at first that it was @Jamie_Oliver #FoodRevolution.

Checked blog stats on Weds. & # of hits had skyrocketed. Clicked link & saw my photo on newsletter. Crazy exciting!

My blog’s pretty small, so I don’t know how #FoodRevolution folks found out about it. But I’m not complainin’. Surreal!

Q – #3    What an honor for you. Congrats! Regarding your blog, what kind of cooking is your focus? Easy? Complex?

Amy: GYP is about trying to cook & eat more local, seasonal whole foods from scratch. But I’m also a working mom…

..so the recipes have to be quick & fairly easy. Definitely less than 1 hr to prepare but ideally closer to 30 mins

I used to be a Bon Appetit style cook, now as parent w/ young kids I’m more of an Everyday Food / @Cooking_Light type

It’s important to me that our family eats fresh, healthy foods but foodie in me requires recipes to have full flavor

Q – #4    When they’re open, do you get a lot of foods from open-air markets? Are you a co-op or CSA member?

Amy: Member of @msmarketcoop thru my office, we joined when Selby store opened. Also a member of East Side Coop in NE Mpls

I shop the farmers markets during spring/summer/winter, there are two near my home I shop in the workweek …

Then on weekends, I like @MplsFarmMarket, @MCFarmersMkt, and market in NE Mpls. There’s really no excuse not to shop

Obviously I don’t go to all of these every week, but there are so many FM options if you live in Mpls or St. Paul

Q – #5    That’s great! Lets now get some of your FAVORITES: Restaurant, store, comfort food and least favorite ingredient.

Amy: Fave restaurants: Alma and Brasa – Alex Roberts rocks!, & I love shopping @CooksCrocusHill for kitchen equipment

My favorite comfort food is cold breakfast cereal, believe it or not. Always hit the cereal box after yoga class.

Least favorite ingredient? Bitter balls from @MplsFarmMarket, apologies to the growers but I can’t make myself eat them

Q – #6    Whaaaa? Is that a spice or vegetable or some kind? Please explain.

Amy: They are these tiny little eggplant type vegetables that are horribly bitter, I’m shuddering now http://bit.ly/efyo4w

I’ll have a go at eating many things at the FM, sometimes you have to try things more than once but not those again

Q – #7    Thanks for the explanation.  Now if you could cook a meal for any 1 person dead/alive, who would it be and why?

Amy: I’d probably cook for my grandma Gladys who’s passed away. She was family member who cooked most in my life growing up

I didn’t really start cooking a lot until the last ten or fifteen years, she was in a nursing home by that time

I think she would be proud to see what I can cook and bake in the kitchen now

Q – #8    To close, please provide a link to your blog and let us know what are some upcoming posts that we can look forward to?

@JoelECarlson – That’s a touching story about your grandma. :)

Amy: Green Your Plate is at http://greenyourplate.blogspot.com

In the next week or so, I’ll be writing about #MNFoodBloggers & @ctkitchentable offerings, how local can you go…

…school lunches, and stupid pineapple tricks

@JoelECarlson – Pineapple tricks? Definitely a post to look out for! :) Thanks for your time and comments today. Have a great weekend!

Amy: Thanks so much for chatting with me, Joel! Enjoy the balmy MN weather

@JoelECarlson – Having a good Wednesday? If not, check out today’s Twitterview with my guest @timotis of GdB. Lets get this thing started!

Q – #1    So @timotis, you’re originally from the Chicago area and started studying music. How did you end up switching to SM and PR?

Tim: It was on a whim. In 2007, the agency I worked for said, hmm, this stuff is taking off. How would u like 2spearhead it?

I’ve been unknowingly an expert since 2005 ;)

Q – #2    Better to use expert over guru right? :)  Can you give a brief rundown of how you to got to be with GdB?

Tim: Right. I was looking for an opportunity to learn more than I already was and what was presented to me was a duel role

I met with my now boss’ wife, had to give a presentation to the agency on my understanding and my take on social media.

Boss was so impressed I was asked out to coffee next day and was offered the job. I LOVE my job.

correction: *dual. Then again, I suppose there’s a fight over what department owns social media lol. Here, it’s PR.

Q – #3    You’re a real believer in companies that build a strong brand. (@McDonalds) IYO is that easy to do with social media?

Tim: No, with social media you must think long-term. One-off campaigns may give a bump, but we’re talking about building

Brands like @McDonald’s do a great job bc they integrate in every facet of their operation. It’s about trust & triggers

more on that: trust = brands need to be human, approachable. Triggers: talk about things that everyone is talking about

@JoelECarlson - Agreed! Social Media can start as a “grass roots” approach for a new biz, but it has to build beyond that.

Tim: saying that, a local brand that does it really well: @summitbeer (GdB client)

Q – #4    More about you. Your FAVORITES: Restaurant, store, comfort food, hobby or non-work interest.

Tim: Dakota Jazz Club- awesome food, fun atmosphere. You might say I’m a 40 year old stuck in a 27-year old’s body

Store would have to be BestBuy. Comfort food is mashed potatoes or pot roast (I like hearty meals)

My wife and I are working on giving back to the community. We are blessed with a lot. So perhaps a coffee shop for the homeless

I also write songs. The goal is to go around to nursing homes and churches and perform them. Encourage/inspire others

In my leisure time, I enjoy running. I know people say runners don’t run for any reason, but c’mon now. It’s fun

Q – #5    Exercise should be fun! What if you could pick 1 person, dead/alive to have a meal with. Who would you choose and why?

Tim: Martin Luther King, Jr. To introduce a message at a time that message was hated and do so with a great outcome, wow.

Division is commonplace in the world and keeping one’s integrity and mission amidst it is hard to find. Ppl compromise

Q – #6    With your background and experience, what kind of schooling/training would you recommend to people interested in SM?

Tim: Great question. You absolutely need to know Web design. If ur client asks you to create a social presence, it’s key

It’s important for companies to work w/ media partners and see how they can leverage digital buys to drive the message

You also need to be intellectually curious. ALL THE TIME. I say “intellectual” bcuz there are dumbheads out there.

We’re all aware of those gurus who think updating on Facebook = intellectual expertise

@JoelECarlson – The 5 W’s Who? What? Where? When? Why? are important! Thank you @timotis from your time and insights today! Have a great day!

Tim: anytime, Joel.

On what felt like the 1st day of Spring in Minnesota, the MN Food Bloggers group had their 2nd meetup at the South Minneapolis restaurant owned by Scott Pampuch, Corner Table.

Corner Table is located in the King Field neighborhood of Minneapolis and has a wonderful feel to it when you step inside.

Stephanie Meyer, the organizer of the group, has many and wonderful connections with the Food Bloggers in Minnesota, and so getting a ticket to this event is a prized gift.  You get the opportunity to meet many talented people who cook in a variety of styles and complexities. Each with their unique take on cooking, and they are also very welcoming when you get to meet them for the first time in person.

To say that Scott Pampuch knows how to cook and put on a good spread of food is an understatement. You can tell when he talks about his work that he really has a passion for it.  His presentation shows that he genuinely loves what he does and takes care in doing so. Below is just a brief showing of what his talents are.

The group that assembled together all came because they are Food Bloggers, or at the very least, a foodie. They aren’t looking to talk about the latest prepackaged food product or brand, they want to hear and taste things fresh from the market, garden or farm.

The topic was food, but even here, the paparazzi where in full effect. Snapping up pictures of the various food offerings and the foodies in the flesh.

At the event, Scott shared a new offering that he is going to make available soon, it’s a CSK or Community Supported Kitchen service. It will allow people to get on a weekly basis, a box of foods that have been prepared for families of 2 or 4, which are quality farm foods for people in the metro area.

After the presentation was done, Scott invited all of the guest that were interested, to come into the Corner Table kitchen and cook up the contents of a CBK box.

Scott Pampuch, Corner Table and Stephanie Meyer all did a great job with the 2nd, in what hopes to be many, MN Food Blogger events.  If you are a foodie and enjoy lively discussions as well as taste testing a variety of quality food, make sure you get a ticket this wonderful event.

@JoelECarlson – Hello everyone, and welcome to the Twitterview of Kieran Folliard. He will be using @TheLocalMPLS as his Twitter account. Lets begin!

Q – #1    To begin, this week is the launch of your new whiskey, #2gingers. What led to it’s development?

Kieran: Five years of being the #1 Jameson account in the world and the success of our trademarked drinks Big and Skinny Ginger gave us (con’t)

the opportunity to partner with Coolery Distillery in Ireland.

Q – #2    Had the thought/dream of the #2gingers been something on your mind to do for some time?

Kieran: You don’t have to be Irish to think launching your own whiskey brand seems like an interesting journey!

Q – #3    When will the #2gingers be available for the public to try?

Kieran: The christening of 2 Gingers will be at 5pm on Wednesday the 16th @TheLocalMpls. Then 530pm @KieransMPLS (con’t)

then 6pm @CooperIrishPub and 7pm @The_Liffey. There will be bagpipers, whiskey barrels and flame throwers. :)

With a free 2 Gingers for everyone (21+) at each pub!

Q – #4    I see. For those new to your establishments, what 2 featured drinks will the #2gingers be an ingredient in?

Kieran: Our featured drinks have become trademarked. They are the Big Ginger and the Skinny Ginger. Very simple yet egalitarian.

Fill collins glass with ice, 2 oz of Two Gingers, fill with ginger ale and garnish with a wedge of lemon and lime slice!

Q – #5    You first came onto the scene with @KieransMPLS. In a crowded food/drink scene in Mpls, what made you try?

Kieran: loved sitting in pubs drinking pints and talking rubbish. Why not punch the clock everyday?

Q – #6    I read in a @MNMOmag article that not only is the product important to you, but also your personnel. Can you explain?

Kieran: As an independent pub business, any product such as 2 Gingers or Green Ox that comes from us internally (con’t)

and is of high quality, all of us collectively feel a personal connection to it. We’re all part of the story. (con’t)

And with that comes a certain sense of pride which we all take ownership of.

Q – #7    Kudos to you! It seems like more companies that treat employees well have a good retention of them! True for you?

Kieran: Absolutely! We have colleagues who have been with us for 17 years @KieransMPLS, 7 ppl who have been with us for 10+ yrs

now have ownership in the company. And hopefully we’ll have many more to come.

Q – #8    Great format to ask this – Do you have any job openings at either of your 4 locations?

Kieran: We’re always looking for friendly people! Stop in and say you’re related to the 2 Gingers!

Q – #9    Nice. We’ll be ending soon, but you mentioned a product called #GreenOx earlier. Can you explain what that is?

Kieran: #GreenOx is our partnership with chef Mike Phillips. He purchases local pigs and lambs. He produces a wide variety of (cont)

charcuterie and sausage. Currently they’re on the menus at all 4 pubs, but hopefully they’ll be available in the (cont)

retail market with the next year or so.

@JoelECarlson – Thank you so much @TheLocalMpls (Kieran Folliard) for your time, comments and care that you bring to the Twin Cities! Excellent!

Kieran: Thank you for the opportunity to share. We hopefully see you on Wednesday for the big 2 Gingers launch!