Oh hai! Here are a couple of common questions we get asked over and over again. If you’re curious about anything, feel free to ask!

Q: What theme do you use?
A: We use a custom WordPress theme that Mike designed specifically for I am a Food Blog. You can see past I am a Food Blog themes here & here, and here.

Q: Who is Steph?
A: Food and cute obsessed, recipe creator and tester, voice, and b-roll photographer, Mike’s one true love.

Q: Who is Mike?
A: The photography and lighting expert, chief taste-tester, Steph’s one true love.

Q: Who shoots the photos?
A: Mike, usually, but sometimes Steph will hop in 🙂

Q: Which lens do you use?
A: We switch between a 35mm 1.820mm 1.8, and 85mm 1.8.

Q: Do you shoot in natural light?
A: 98% of the photos are shot with artificial light. We have an SB500 and we LOVE it. The other 2%, the travel shots, are shot in natural light.

Q: Do you Instagram?
A: YES! You can follow us here.

Q: What’s your cooking style/food philosophy?
A: Steph – I like simple, delicious, honest food. Most of my recipes are straight-forward and don’t have fussy ingredients. That being said, LOVE combining different foods together. Some very I am a Food Blog recipes are: Crab Rangoon Deviled EggsBanh Mi TacosOkonomiyaki Burgers, and Mac and Cheese Pie. I use a lot of Asian flavors, partially due to nostalgia and partially because they are just so darn delicious.

A: Mike – trashy, drunk food that is obviously too messy to eat but you’re gonna do it anyway because it’s that good.

Q: Are you that girl that…?
A: Yup, I cooked, Mike photographed, and we ate through the entire Momofuku cookbook! It was a delicious ride. You can read all about our adventures at MM42.

Q: Can I use your images and recipes on my site?
A: We work really hard to provide unique content. All of the content and images are copyrighted, which means you need permission to use them. If you want to share a recipe please limit yourself to one image and link back to iamafoodblog.com or to the post directly. If you’d like to repost the recipe on your site, please re-write it so it’s in your own words. When in doubt, just send an email to ask. Thank you!

Q: How can I reach you?
A: You can contact us right here!

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I am a food blogger from Australia and am just very curious as to how you got such a huge following? Did the followers come right away, or did it take a long time? I LOVE your blog!! Also, are all the meals that you make your own dinners, lunches etc. or do you cook just to take photos and not eat the food?

Ray Gozun
Ray Gozun

Congratulations on your Saveur award. I subscribe to the magazine and it’s how I was introduced to your endeavor. I don’t normally read blogs, but your site is quite magnetic. I like the simple recipes and the truly mouth-watering photos.

I have 2 questions, if you don’t mind.

1. What is your heritage/ancestry?

2. I live in Seattle and visit my sister in Vancouver every now and then. Are there any restaurants you recommend?

Regards and continued success to you.


I absolutely love your blog! I’ve recently started a food blog myself, I was just wondering if you have any tips to running a blog? Because to be honest I don’t really know what I’m doing haha, and also, how do you make the stamp things that you put on your photos? they’re so cool!