This week, The Greatest Food Culture Site Ever* turns 4. So we’re putting together a little retrospective of the past year — complete with a few highlights and lowlights from the past 365 days. We also have a week of fun stuff and giveaways planned to help celebrate, so stay tuned.
Whether you’re a first timer or have been around from the beginning, thanks for stopping by, and enjoy. We’ll try to do better next year.
Today, on this day of ones, Foodiggity turns two. What does that mean? Well, Not much. However, today does give us an excuse to reflect on another year of food-related news and nonsense, to properly thank our fans, and to toot Foodiggity’s horn a bit.
So on 11/11/11, Foodiggity enters its terrible twos, and you get this… 11 of The Best Things About Foodiggity Year Two.
Foodiggity Got a Facelift…
Welcome To Foodiggity 2.0
… And We Went Pro
The Foodiggity Shop
A Post Hit 3000 ‘Likes’ on Facebook. Thanks Hoff…
Behold The Hoffsicle
Two Posts Hit Six-Figure Pageviews — in the same week…
Hand- Painted Food Packaging by Eric Barclay
The OCD Chef Cutting Board Is Here To Help
We Found Jesus…
Grilled Cheesus Saves
Finally Reached 1000 Fans on Facebook. Thanks Likers…
Foodiggity on Facebook
Hit 1500 Followers on Twitter…
Foodiggity on Twitter
Foodiggity Launched Food Art Friday, Met Some of The Coolest People Ever…
Food Art Friday
We Sold Out of This…
The OCD Chef Cutting Board
We Learned More Than We Needed To Know About The Spork…
A Brief History of The Spork
Finally Started Getting Free Swag…
The Lucky Charms Gift Basket Giveaway
So again, thank you to all of our fans. And on to year three… It should be a good one.
Today, the greatest food and lifestyle site ever* is off the formula and is switching to whole milk, i.e., Foodiggity turns one year old.
It was one year ago today that I hit the ‘publish’ button on our welcome post, and began my campaign for total internet food culture domination. Originally conceived to be ‘more than your average food blog’, Foodiggity has seen a few transformations over the past year. Some changes were based on new trends in food and our own web traffic — some were made in response to life-changing events. All the while, still keeping with the original plan to offer the best food-related nonsense that I could find.
