What does it mean to be an authentic blogger?

I received some really interesting comments on my last post about food writing.  I read each one and truly appreciated the honesty.  And some of them definitely made me stop and think.  One commenter mentioned that she thought there was a danger of appearing inauthentic and insincere if we try to be to be different for the sake of being different.  I completely agree with that sentiment.  Writing should never be forced.  But I know from past experience and what I’ve heard others say that it can be quite a struggle to find topics for discussion when writing about food on a regular basis.  I think it might just be a matter of looking for new inspiration the same way I look to a variety of sources when developing recipes.

It also got me thinking about what it means to be an “authentic” blogger.  Is there really a right and a wrong way to blog?  To develop recipes?  To take the photos?  To share a story?  It has always been my belief that if you love what you do and you put your heart into it, that equals sincerity and authenticity.  But I’ve been hearing some different opinions lately that are, frankly, all over the map.  I’d love to hear from you. What do you think it means to be an authentic blogger?

Does profit equal inauthenticity?

How do you feel about people profiting from blogs?  Does that make them less authentic?  When I attended a money-making workshop at Eat Write Retreat, the speaker jokingly referred to it as “whoring ourselves out” and warned that there would be judgement if we tried to make money.  That trying to profit from something you love is perceived as inauthentic.  I’ve always believed that the luckiest people alive are those who make a living doing what they love.  Hell, that’s why I quit my job and went back to school in the first place.  But I want to hear from everyone else.  Are you less likely to follow a blog or try their recipes if the site is more than a hobby?  There’s no right or wrong answer here. I’m just fascinated to hear your opinions.

Now for the crack pie.

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