From: daviderl31@yahoo.com   
      
   http://www.blogher.com/join-us-tuesday-october-27-twitter-chat-s   
   rah-michelle-gellar   
      
   Join Us on Tuesday, October 27 for a Twitter Chat With Sarah Michelle Gellar   
      
   By Elisa Camahort on October 22, 2015   
   BlogHer Original Post   
      
   In just about two weeks now, 500 food-focused creators will be descending on   
   Chicago's Hyatt Regency to immerse themselves in the #BlogHerFood15   
   experience. (Yes, you can still register, although we're nearing absolute   
   capacity.)   
      
   The conference will close out with an interview with food and lifestyle   
   entrepreneur, actress and SheKnows Expert Sarah Michelle Gellar, talking   
   about spending the last year in stealth mode with her newly-launched company   
   Foodstirs.   
      
   Yours truly will be conducting the interview, but first we'll be doing a   
   Twitter Chat with Sarah Michelle next Tuesday, October 27 at 1PM PT   [ 4 PM   
   ET ]    to give attendees an amuse bouche before the main course of the   
   keynote interview, and to give those of you who sadly cannot join us in   
   person just a taste of what Sarah Michelle has learned over this past year.   
      
   I asked her a few questions recently while we were prepping for the   
   interview, so consider this post a tease to the tease of the Twitter chat!   
      
   Elisa Camahort Page: What was the most surprising thing you learned about   
   what it takes to be a great cook or baker for your family, versus what it   
   takes to create great food products for other families?   
      
   Sarah Michelle Gellar: Actually, it's not that different. The way I look at   
   my audience is as my family. I want to create same product and environment   
   for them as for my own family.   
      
   ECP: Being so famous for acting, what is most interesting to you about how   
   people react to you becoming an entrepreneur (and in the food business, as   
   opposed to the entertainment or media business). Have you found you get   
   pigeonholed? Or people assume you’re not really involved? Or?   
      
   SMG: I definitely encountered skepticism, because for some time actors have   
   been "pitch men," but now with social media there’s a different expectation   
   of truth in advertising. I can’t just slap my name on something. I don’t   
   think there’s anything wrong with that, necessarily. We have a platform, and   
   brands want to get their message out. But it's not me. I go all out. I need   
   to be there day in and day out. If I'm going to support a non-profit, I'm   
   not just going to go to their gala. I'm going to go to Africa and mine   
   seaweed. I'm going to go to South America and learn all about microfinance.   
   And with Foodstirs, I'm committed. It's the first thing I can truly say is   
   100 percent me.   
      
   ECP: How young were you and Freddie when you each remember getting   
   interested in cooking, versus how young were your kids when you started   
   involving them in your kitchen activities?   
      
   SMG: Freddie was in the kitchen since he was child. I wasn't. My mom was a   
   chef, but I was a New York City girl. I made reservations. Which is not to   
   say I didn't care about food. I was exposed to a lot of food at a young age.   
   At five years old my favorite dish was snails and black bean sauce from a   
   local Chinese restaurant!   
       When our kids showed interest in what Freddie was doing in the kitchen,   
   I realized, "I’m going to miss out on this. I need to get in there with   
   them, because I’m missing them." Freddie wasn’t baking, though, and kids   
   will get interested in baking, so that's how it started.   
      
   ECP: Do you have an approach you use to getting your kids to try new foods?   
      
   SMG: Kids will always push back. It's part of growing up that they're   
   finding the limits. If you make them a part of the process, they’re more   
   likely to try it, and I'm lucky because my kids aren’t finicky. But w do use   
   an approach inspired by Freddie's Jujitsu training: You try a food 10 times.   
   Then twice more, and only then can you decide you don’t like it.   
      
   ECP: Sounds like personal trainers who keep making you do "only five more"   
   sit-ups.   
      
   SMG: It's exactly like that.   
      
      
   ECP:  I'm going to have to suggest that technique to my sister and   
   brother-in-law. He takes martial arts, so it would be totally in character,   
   and they have one son who is pretty experimental, and one who's...shall we   
   say...less so.   
      
   Come join Sarah Michelle and me to talk about lots more this Tuesday at 1PM   
   PT (4PM ET).   
      
      
   http://daviderl.com/SarahMichelleGellar.html .   
   http://daviderl31.blogspot.com/   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)