FAQ #1: Why “Striped Spatula”?
The red, striped-handled spatula depicted in my logo is one of my favorite kitchen utensils. While it would be a marketing dream for it to have a funny, sentimental, or noteworthy backstory, it does not.
For quite a long time, it was just an ordinary spatula (albeit, my favorite) that I refreshed from a DIY painted utensils tutorial on Pinterest. Ever since, I’ve referred to it as “The Striped Spatula.” When I was trying to decide what to call this site, I saw it sitting on my countertop, and a blog was born!
FAQ #2: Where can I follow you on Social Media?
Striped Spatula is active on Instagram, Facebook, Pinterest, and Twitter.
FAQ #3: Why do you have so much writing before the recipe cards?
First and foremost, Striped Spatula is a blog and community of food enthusiasts, not just a recipe catalog. My recipes are a part of posts where I talk about the history of the dishes, information about ingredients, detailed explanations of preparation techniques, and sometimes, a related backstory.
The content experience on the site is similar to reading a magazine article that ends with the recipe discussed.
I do understand that sometimes you want to get to the recipe fast! (Especially when shopping, or while you’re cooking.) If you wish to skip the text of the blog post, there is a convenient “Jump to Recipe” button at the top of every post, which will take you directly to the recipe card. There is also a “Print Recipe” button in this same location that will take you to the print screen.
Before digging in and cooking, I encourage you to take a few minutes to read through the post. In most cases, the information I’ve shared there will help to maximize your success with the recipe.
FAQ #4: Why do you run ads on your site?
To be able to offer you a steady stream of recipes, free of charge!
Running a website like Striped Spatula has considerable expenses associated with it. These range from hosting services and website maintenance, to the costs of recipe development and testing to ensure that I’m bringing you the highest quality content possible.
If I didn’t run ads, Striped Spatula would have to be a subscription-based website, with a membership fee charged for access. I prefer to have the ads so that my readers can continue to enjoy the recipes at no cost. I appreciate your support in this endeavor!
FAQ #5: What do you mean by “Adapted from” and “Inspired by” on your recipes?
Recipes are meant to be shared. While lists of ingredients aren’t subject to copyright protection, it is good and common practice to credit a recipe’s source. Here on Striped Spatula, recipe crediting falls into four categories:
- Fully Credited, Excerpted, or “Adapted, in language”: I’ve made the original recipe (link to website or cookbook always provided) with no changes to the ingredients or cooking methods. I’ve rewritten the instructions in my own words, unless I’ve received permission from the original author to republish verbatim.
- Adapted from: I’ve made a few changes to the original recipe’s ingredients or quantities (usually less than three), cooking methods, or have added substantial preparation notes. Again, I always post a link to the website or cookbook where you can find the original recipe, without my adaptations.
- Inspired by: The referenced recipe was a springboard for the dish I’ve created. Usually, I’ve changed more than three ingredients or have significantly altered the cooking method. I include the recipe link for readers to find inspiration in related recipes.
- No credit, or labeled “Striped Spatula”: Usually a family recipe, or a recipe that I’ve developed and tested on my own.
FAQ #6: Why didn’t this recipe work for me?
First of all, I’m sorry that the recipe wasn’t a success! It’s disappointing to spend time making something and have it not turn out.
Since everyone’s kitchens are different, it’s hard to say why a recipe didn’t work. We all have different ovens, stoves, cookware, and ingredient brands available to us. I’m always happy to answer questions about recipes via email to help pinpoint what might’ve gone wrong. Feel free to send me a message via my Contact page.
FAQ #7: I like this recipe! Can I share it on my own site?
I’m glad you enjoyed my recipe! I love being featured in roundups and food articles, with proper credit (see: “What About Sharing Photographs?” for more info).
Although ingredient lists aren’t copyrighted, instructions and recipe notes are. When adapting a recipe featured on Striped Spatula on another website, blog, or forum, please rewrite the instructions in your own words and give me credit as your source or inspiration by linking to my specific recipe post.
Republication of my recipes in full (ingredients and verbatim instructions/notes) is not allowed online or in print, except in limited circumstances with my written consent. Please send me a message via my Contact page and I’ll be happy to consider the request and quote licensing fees for use of the content.
If you’ve included me in a feature, thank you! Please send me a link to your post or article; I’d love to read it.
FAQ #8: What about sharing photographs?
All photographs on Striped Spatula are copyrighted. When sharing a link to one of my recipes in a roundup or feature, you are welcome to share one photograph from the post, provided that you credit Striped Spatula and include the permalink to the recipe post.
I do not permit use of my photographs outside of sharing links to my recipes (such as promotion for your business or brand), or in any print publication, without my written consent. For inquiries, please visit my Contact page.
FAQ #9: I work for a brand or PR firm. Do you do you publish sponsored posts or consider brand partnerships?
Yes, and I’d love to discuss working together! Read more HERE.
